The Storage Of Cereal Grains And Their Products

Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing. Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products Includes eleven new chapters that provide the latest insights into grain storage Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters Includes essential information on the design and operation of grain facilities Provides coverage of the preservation of grain quality against specific threats

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on - heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings. Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods Provides a complete and thorough update to the first edition, analyzing the range of major cereal species Presents detailed advice on the management of cereal quality at each stage of production and processing

The ingestion of feed containing mycotoxins has serious adverse effects on the health of farm animals, contributing to reduced weight gain, lower reproductivity, damage to the immune system, severe illnesses, and even death. Mycotoxins formed in animal feedstuffs depend on the presence of specific strains of filamentous fungi or molds and are strongly influenced by environmental factors such as temperature and humidity. This book considers the biological nature of mycotoxin formation, the chemical and biological methods of analysis, as well as the extensive range of substrates capable of supporting the growth of toxigenic fungi. The book also provides extensive coverage of the mycotoxicoses of farmed animals and the current state of research into the control and detoxification of mycotoxins. All researchers interested in mycotoxins and their effects on animals will find important information in this book.

Physical Properties of Cereal Grains. Moisture and Its Measurement. Biochemical, Functional, and Nutritive Changes During Storage. Development of Storage Techniques. Whole Grain Storage. Drying Cereal Grains. Aeration and Stored Grain Management. Alternative Storage Practices. Microflora. Mycotoxins. Rodents. Insects: Identification, Damage, and Detection. Control of Stored-Grain Insects. Integrated Pest Management of Stored-Grain Insects. Sampling, Inspecting, and Grading. The Economics of Grain Storage.

Cereal uses range from human food and beverages to animal feeds and industrial products. It is human food and beverages which are the predominant uses covered in this book, since the nutritional quality of cereals for animal feed is described in other publications on animal nutrition, and industrial products are a relatively minor use of cereals. Cereals are the main components of human diets and are crucial to human survival. Three species, wheat, rice and maize, account for the bulk of human food. Barley is the major raw material for beer production and ranks fourth in world production. Other species such as sorghum are regionally important. This book covers all the major cereal species: wheat, rice, maize, barley, sorghum, millet, oats, rye and triticale. Specific chapters have been devoted to a description of the major end-uses of each of the species and to definition of the qualities required for each of their end uses. The functional and nutritional quality of cereals determines their suitability for specific purposes and may limit the quality of the end product, influencing greatly the commercial value of grain. An under standing of the factors that determine grain quality is thus important in the maintenance of efficient and sustainable agricultural and food production. The biochemical constituents of the grain that determine quality have been described in chapters on proteins, carbohydrates and other components. An understanding of the relationships between grain composition and quality is important in selecting grain for specific uses.

While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio

This work takes a multidisciplinary approach to grain storage research, applying knowledge from the fields of biology, cereal chemistry, economics, engineering, mathematical modelling and toxicology to the study of the complex interactions among physical and biological variables in stored-grain bulks that cause the deterioration of stored grain. Details the prevention and control of pests and contaminants.

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author’s text, Cereal Grains: Properties, Processing, and Nutritional Attributes. Organized so that readers progressively learn and apply the theoretical knowledge described in the parent book, the manual covers a range of essential topics, including: Main quality control measurements used to determine physical, morphological, chemical-nutritional, and sensory properties of cereal grains and their products Critical factors affecting grain stability throughout storage and analytical techniques related to insects and pests responsible for grain storage losses Physical and chemical tests to determine the quality of refined products Laboratory wet-milling procedures The most common laboratory methods to assess nixtamal, masa, and tortilla quality and shelf-life Yeast and chemical leavening agents important for bakery and other fermented products Laboratory and pilot plant procedures for the production of different types of yeast- and chemically-leavened bread, crackers, pasta products, breakfast cereals, and snack foods Protocols to bioenzymatically transform starch into modified starches, syrups, and sweeteners Laboratory processes for the production of regular and light beers, distilled spirits, and fuel ethanol By working through the contents of the book, readers acquire hands-on experience in many quality control procedures and experimental product development protocols of cereal-based products. From these foundations, they are certain to develop enhanced research skills for product development, process design, and ingredient functionality.

Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch. The common characteristic of these materials is that all of them are hygroscopic and contain water. The hygroscopic properties are influenced by their physical properties, which are influenced by their storage environments such as bins, warehouses, bunkers, and temporary storage structures. This book focuses on the storage and drying of bulk products in these storage structures. On many occasions in our work with the grain storage and drying personnel especially our graduate students and industry contacts, we found a book explaining the fundamental principles of grain storage and drying is needed. Therefore, the primary objective of this book is to help readers understand the fundamental principles of grain storage and drying and develop a well-informed approach to solve grain storage and drying problems. Technologies for grain storage and drying are advanced through research; therefore, literature review and background on each topic has also been included. The book is generally intended for grain storage and drying students, engineers, and scientists. As reflected in the contents which are presented at several levels of depth, this book will serve well readers with different backgrounds and interests. An effort has been made to allow for independent reading of different sections, and to make a large part of this work accessible to a non-mathematical audience. The authors have combined their experience of teaching grain storage and drying to undergraduate and graduate students in the faculties of Agricultural and Food Sciences and Engineering. Material in the book is organized into broad topic areas: physical properties (Chapters 1 and 2), grain temperature and moisture (Chapters 2 and 6), water in biomaterials and relationship with its environment (Chapter 3), fundamental principles of aeration, drying, and rewetting (Chapter 4), and mathematical modelling of isotherm, drying, and re-wetting (Chapter 5). We hope our readers will benefit from the contents of the book for many decades.

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

World-wide losses of crops, post-harvest, through microbial action,pests, diseases and other types of spoilage amount to millions oftons every year. This essential handbook is the first in athree-volume series which covers all factors affecting post-harvestquality of all major fruits, vegetables, cereals and other crops.Compiled by members of the world-renowned Natural ResourcesInstitute at the University of Greenwich, Chatham, UK, thecomprehensive contents of this landmark publication encourageinteractions between each sector of the agricultural community inorder to improve food security, food safety and food quality intoday’s global atmosphere. Through the carefully compiled and edited chapters,internationally respected authors discuss ways to improve harvestyield and quality, drawing on their many years’ practicalexperience and the latest research findings, applications andmethodologies. Subjects covered include: an introduction to thesystems used in post-harvest agricultural processes, physical andbiological factors affecting post-harvest commodities, storageissues, pest management, food processing and preservation, foodsystems, the latest research and assimilation of this work, andcurrent trade and international agreements. An invaluable glossaryshowing important pests, pathogens and plants is alsoincluded. Crop Post-Harvest: Science and Technology Volume 1: Principlesand Practice is a must-have reference book which offers the readeran overview of the globalisation of post-harvest science,technology, economics, and the development of the storage andhandling of perishable and durable products. Volumes 2 and 3 willgo on to explore durables and perishables individually in moredetail, with many case studies taken from around the globe. This 3-volume work is the standard handbook and reference forall professionals involved in the harvesting, shipping, storage andprocessing of crops, including agricultural and plant scientists,food scientists and technologists, microbiologists, plantpathologists, entomologists and all post harvest, shipping andstorage consultants. Libraries in all universities and researchestablishments where these subjects are studied and taught shouldhave multiple copies on their shelves