1Preface
2186.2.3 Communication
2Chapter 1. Food Production and Distribution Globally
2196.2.4 Preservation
31.1 Production and Trade
2206.2.5 Convenience
41.1.1 Production
2216.2.6 Unitization
51.1.2 Trade
2226.2.7 Information about the Product
61.2 Preservation
2236.2.8 Presentation
71.2.1 What If We Cannot Produce Our Way Out Of This Crisis?
2246.2.9 Brand Communication
81.2.2 Increasing Our Food Supply By Reducing Post-Harvest Losses And Waste
2256.2.10 Promotion
91.2.3 Establishment Of A World Food Preservation Center
2266.2.11 Economy
101.2.4 The Research Arm Of The World Food Preservation Center
2276.3 Importance of food packaging
111.3 Summary
2286.3.1 Advancement in Packaging Material
121.4 Questions
2296.3.2 Active and Intelligent Food Packing
131.5 References
2306.3.3 Oxygen Scavengers
14Chapter 2. Harvesting
2316.3.4 Carbon Dioxide Observers and Emitters
152.1 Stages of Harvest
2326.3.5 Moisture Control Agents
162.1.1 Reaping
2336.3.6 Ethylene Absorbers and Adsorbers
17Manual Cutting
2346.3.7 Temperature Control: Self-Heating And Cooling
18Mechanical Cutting
2356.3.8 Automation in Packaging Machinery
192.1.2 Threshing
2366.3.9 Safety, Traceability, and Supply Chain
202.1.3 Cleaning
2376.3.10 Automated Inspection
21How to clean grains?
2386.3.11 Packaging Printing and Security
22Winnowing
2396.3.12 Software Applications
23Screening/Sifting
2406.3.13 E- Maintenance
24How to clean seeds?
2416.4 Types of Food Packaging
25Seed cleaning
2426.4.1 Aseptic Processing
26Seed grading
2436.4.2 Trays
27Seed purity
2446.4.3 Bags
282.1.4 Hauling
2456.4.4 Boxes
292.1.5 Field Drying
2466.4.5 Cans
302.1.6 Stacking/ piling
2476.4.6 Cartons
312.1.7 Bagging
2486.4.7 Flexible Packaging
322.2 Harvesting Method
2496.4.8 Pallets
332.2.1 Hand Harvesting
2506.4.9 Wrappers
342.2.2 Harvesting with Machinery
2516.5 How to choose the right food packaging?
352.2.3 Harvesting Using a Harvesting Rig
2526.6 Materials used in food packaging
362.2.4 Harvesting Using a Mower
2536.6.1 Glass
372.2.5 Harvesting Using a Combine
2546.6.2 Metal
382.3 Average yield
255Aluminum
392.3.1 Wheat
256Tinplate
402.3.2 Maize
257Tin-free steel
412.3.3 Rice
2586.6.3 Paper and Paperboard
422.3.4 Soybean
259Paper
432.4 Summary
260Paperboard
442.5 Questions
2616.6.4 Polyesters
452.6 References
2626.7 The latest trends in food packaging
46Chapter 3. Post-Harvesting Technologies For Grains, Cereals
2636.8 Summary
473.1 Threshing
2646.9 Questions
483.1.1 Manual Threshing
2656.10 References
493.1.2 Pedal Thresher
266Chapter 7. Storage Management
503.1.3 Trampling
2677.1 Introduction
513.1.4 Threshing Rack
2687.2 Purpose of food grain storage
523.1.5 Flail
2697.3 Traditional grain storage practices and methods
533.1.6 Machine Threshing: Principle of feed-in type axial-flow thresher
2707.3.1 Sun Drying of Grains
543.2 Drying
271Farmer’s view:
553.2.1 Drying Process and Conditions
272Scientific rationale:
563.2.2 Types of Drying System
273Target crops :
57Natural Drying
2747.3.2 Use of Ash
58Important points to remember:
275Farmer’s view:
59Advantages
276Scientific rationale:
60Disadvantages
277Target crops:
61Artificial Drying
2787.3.3 Red Soil Coating Method
62Forced hot-air drying
279Farmer’s view:
63Dehumidified air-drying
280Scientific rationale:
643.3 Parboiling
281Target crops:
653.3.1 Advantages
2827.3.4 Plastering of Storage Bins With Clay And Dung
663.3.2 Disadvantages
283Farmer’s view:
673.4 Milling
284Scientific rationale:
683.4.1 Home Scale Milling
285Target crops:
693.4.2 Cottage Scale Milling
2867.3.5 Storage Of Pulses With Common Salt
703.4.3 Commercial-scale Milling
287Farmer’s view:
713.4.4 Traditional Milling
288Scientific rationale:
723.4.5 Milling Process
289Target crops:
73Cleaning and grading
2907.3.6 Turmeric Application Method
74Pitting
291Farmer’s view:
75Pre-milling treatments
292Scientific rationale:
76Wet Treatment
293Target crops:
77Dry Treatment
2947.3.7 Use of Garlic Cloves
78Tempering
295Farmer’s view:
79Drying
296Scientific rationale:
80Dehusking and splitting
297Target crops:
81Polishing
2987.3.8 Mixing of Leaves
823.4.6 Milling of Individual Pulses
299Farmer’s view:
83Pigeon pea
300Scientific rationale:
84Chickpea
301Target crops:
85Urdbean
3027.3.9 Stepping Method Or Stamping Method
86Mungbean
303Farmer’s view:
87Peas
304Scientific rationale:
88Lentil and Khesari
305Target crops:
893.5 Cleaning and grading
3067.3.10 Use of Salt and Chili Powder
903.5.1 Cleaning Operation For Grain, Nuts, And Seeds
307Farmer’s view:
913.5.2 Factors Controlling The Cleaning Operation-Size, Shape, Specific Gravity, And Surface Characteristics
308Scientific rationale:
92Grain size
309Target crops:
93Shape
3107.3.11 Use of Neem/Margosa Leaves
94Equivalent diameter and sphericity
3117.3.12 Use of Neem/Margosa Oil
95Hectoliter weight
3127.3.13 Use of Camphor
96Angle of repose
3137.3.14 Use of Castor Powder
97Dielectric properties
3147.3.15 Sand Mixture Method
983.5.3 Selection of Machines
3157.3.16 Use of Dried Red Chilies
99Screen cleaner cum grader
3167.3.17 Use of Lime Powder
100Air-screen cleaner cum grader
3177.3.18 Use of Matchbox
101Cellular surface separator
3187.3.19 Fumigation of the Godown (Warehouse)
102Spiral Separator
3197.3.20 Use of Neem/Margosa Seed Powder
103Specific gravity separator
320Farmer’s view:
104Destoner
321Target crops:
105Inclined draper
3227.3.21 Use of Ginger Rhizome
106Velvet roll separator
3237.3.22 Use of Custard Apple Seed Powder
107Pneumatic separator
3247.3.23 Use of Tulsi/Basil Seeds
108Separation based on fluidization technique
3257.4 Summary
109Magnetic separator
3267.5 Questions
110Colour separator
3277.6 References
1113.5.4 Types of Grading: Manual grading
328Chapter 8. Quality Assurance
1123.5.5 Mechanical Grading
3298.1 Introduction
1133.6 Polishing
3308.2 Properties of grain quality
1143.7 Quality and grading
3318.2.2 High Test Weight : Factors influencing Test weight:
1153.8 Summary
3328.2.3 No Foreign Material
1163.9 Questions
3338.2.4 A Low Percentage Of Discolored, Broken, And Damaged Kernels
1173.10 References
3348.3 Characteristics of grain quality
118Chapter 4. Post Harvesting Technologies For Fruits And Vegetables
3358.3.1 Intrinsic Factors
1194.1 Harvesting of fruits and vegetables
336Color
1204.1.1 Hand Harvesting
337Composition
1214.1.2 Mechanized Harvesting
338Bulk Density
1224.1.3 Elements Of Harvesting: Hand/Mechanical
339Odor, aroma
1234.2 Harvesting and post-harvesting of some selected fruits
340Size, shape
1244.2.1 Avocado
3418.3.2 Extrinsic Factors
125Harvest
342Age
126Post Harvest
343Broken grain
1274.2.2 Papaya
344Chalky or immature grain
128Harvest
345Foreign matter
129Post Harvest
346Infested, Infected grain
1304.2.3 Mango
347Mixed varieties
131 Harvest
348Moisture content
132Post Harvest
3498.4 Grain quality grade and specification
1334.2.4 Breadfruit
3508.4.1 Bushel (Test) Weight
134Harvest
3518.4.3 Foreign Material (FM)
135Post Harvest
3528.4.4 Damaged kernels (DK)
1364.2.5 Watermelon
3538.4.5 Non-grain – Standards Properties
137Harvest
3548.4.6 Discoloration
138Post Harvest
3558.5 Crop Specific Guidelines
1394.2.6 Bananas and Plantains
3568.5.1 Wheat
140Harvest
357Moisture
141Post Harvest
358Protein
1424.2.7 Citrus
359Gluten
143Harvest
360Tests for gluten quality and other indicators
144Post Harvest
361Falling number test
1454.3 Harvesting and post-harvesting of some selected vegetables
362Deoxynivalenol
1464.3.1 Bulb Onions And Garlic
3638.5.2 Barley
147Harvest
364Uses
148Post Harvest
365Malting process
1494.3.2 Leafy Vegetables And Immature Flower Heads
366Cleaning and grading
150Harvest
367Steeping
151Post Harvest
368Germinating
1524.3.3 Tomatoes
369Drying
153Harvest
370Quality indicators
154Post Harvest
371Malt extract
1554.3.4 Eggplants
372Germination
156Harvest
373Kernel plumpness
157Post Harvest
374Grain protein content
1584.3.5 Carrots
375Skinned and broken kernels
159Harvest
3768.5.3 Oats
160Post Harvest
377Uses
1614.3.6 Pungent and Sweet Peppers
378Quality indicators
162Harvest
3798.6 Factors that impact grain quality
163Post Harveest Handling
3808.6.1 Variety
1644.3.7 Sweet corn
3818.6.2 Weather
165Harvest
3828.7 Summary
166Post Harvest
3838.8 Questions
1674.4 Summary
3848.9 References
1684.5 Questions
385Chapter 9. Food Engineering Operations
1694.6 References
3869.1 Fluid Mechanics
170Chapter 5. Post Harvest Technologies Of Coffee, Tea, And Cocoa
3879.1.1 Newtonian Fluid Flow
1715.1 Tea
3889.1.2 Bernoulli Equation
1725.1.1 Percentage Composition Of Tea Leaves
3899.1.3 Non- Newtonian Fluid Flow
1735.1.2 Types of Tea
3909.2 Heat transfer
174Black tea
3919.2.1 Conduction: Steady-State Conduction
175Green Tea
3929.2.2 Convection
176Oolong Tea
3939.3 Heat Exchangers
1775.1.3 Characteristics of Tea Beverage
3949.3.1 Types of Heat Exchangers
1785.1.4 Processing of Tea
395Double Pipe Exchangers
179Raw material
396Plate Heat Exchangers
180Withering (Physical/ Chemical Withering)
3979.4 Combined Heat Losses by Conduction, Convection, and Black Body Radiation
181Rolling
3989.5 Food Dehydration
182CTC Machine
3999.5.1 Sun Drying
183Fermentation
4009.5.2 Mechanical Drying
184Drying
4019.5.3 Cabinet Tray/Compartment Dryers
185Sorting And Grading
4029.5.4 Tunnel Dryer
186Storage And Packing
4039.5.5 Conveyor Dryer
1875.2 Coffee
4049.5.6 Rotary Dryer
1885.2.1 Processing
4059.5.7 Drum Dryer
1895.2.2 Roasting
4069.5.8 Spray Dryer
1905.2.3 Grinding
4079.5.9 Fluidized Bed Drying
1915.2.4 Blending
4089.5.10 Freeze-Drying
1925.2.5 Decaffeination
4099.5.11 Osmotic Drying/Dehydration
1935.2.6 Storage
4109.6 Summary
1945.2.7 Brewing
4119.7 Questions
1955.2.8 Methods of Making Coffee
4129.8 Answers
1965.3 Cocoa
4139.9 References
1975.3.1 Harvesting
414Glossary
1985.3.2 Harvest Processing
415Index
1995.3.3 Production
416A
2005.3.4 Fermentation
417B
201Different fermentation methods
418C
202The Anaerobic Phase
419D
203The Aerobic Phase
420E
204Heap method
421F
205Tray method
422H
206Box method
423I
2075.3.5 Drying and storage
424K
2085.3.6 Roasting
425L
2095.3.7 Grinding and Defatting
426M
2105.4 Summary
427O
2115.5 Questions
428P
2125.6 References
429R
213Chapter 6. Packaging Of Food Commodities
430S
2146.1 Introduction
431T
2156.2 Function of food packaging
432U
2166.2.1 Containment
433V
2176.2.2 Protection
434W
