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Description of  Grains: Engineering Fundamentals of Drying and Storage

1032013982 pdf 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. Grains: Engineering Fundamentals of Drying and Storage describes physical and thermal properties of grain kernels and bulks water in biomaterials and relationship with its environment fundamental principles of aeration, drying, and rewetting moisture status and migration in bins and mathematical modeling of water in grain kernels and bulks during storage and drying. Read more