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About this book
Cereal Processing focuses on the processing of four cereals - maize (or corn), rice (or paddy), sorghum, and wheat - which are important foodstuffs around the world, looking at traditional and improved methods and equipment, especially threshers, mills and hullers. There are also checklists and case studies to help those intending to set up a cereal-processing enterprise to make informed decisions about processes and technology.
Contents
Section 1 Traditional Post-Harvest System: Harvesting. Threshing and winnowing. Drying. Storage. Primary processing methods. Section 2 Improved Processes and Equipment: Harvesting. Threshing. Winnowing. Maize shelling. Drying. Storage. Milling, grinding and hulling. Economic considerations. Section 3 Secondary Processing - Cereal-based Foods. Section 4 Case Studies. Section 5 Planning a Cereal Processing Project/Enterprise. Section 6: Facts and Figures on Equipment.
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