Skip to content
Home/ Grains: Engineering Fundamentals of Drying and Storage
Grains: Engineering Fundamentals of Drying and Storage

Grains: Engineering Fundamentals of Drying and Storage

by Jian, Fuji
No customer reviews yet ISBN 9781032013985 CRC Press

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.

About the author

Product details

BrandCRC Press
Pub dateDec 24, 2021
ISBN-101032013982
ISBN-139781032013985
Hardcover478.0 pages
LanguageEnglish
Dimensions9.21 × 6.14 × 1.09 in
Weight2 lb
Last updated 2026-09-01 00:21
$291.36
In stock — ships in 24 hours with free tracking
Delivery by Monday, September 14, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Food Science - Food Packaging & Processing
See all
Proteomics for Food Authentication
<p>Lately proteomics is being applied to different areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating the processes used, they can provide evidence of the food's labeling claim. This book is an overview of the applications, drawbacks, and advantages, of proteomics for food authentication.</p>
$291.36
Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use
<p>First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.</p>
$404.55
Handbook of Nutritive Value of Processed Food: Volume 1: Food for Human Use
<p>First published in 1982: This publication should be an invaluable tool to food technologists, dieticians, and nutritionalists, as well as to livestock producers and persons engaged in production, processing, and formulation of animal feeds.</p>
$111.12
Pork: Meat Quality and Processed Meat Products
From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
$291.36
Handbook of Dairy Foods Analysis
<p>Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, <b><i>Handbook of Dairy Foods Analysis, Second Edition, </i></b> compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. </p><p>Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. </p><p>This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All <strong>other chapters have been thoroughly updated.</strong></p><p>Key Features: </p><ul> <ul> <p> </p> <li>Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods</li> <p> </p> <li>Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream</li> <p> </p> <li>Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds</li> <p> </p> <li>Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor.</li> </ul> </ul><p><strong> <br><p>Covering the gamut of dairy analysis techniques, th</p></strong>e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed.<strong> <br><p>Written by an international panel of distinguished contributors</p></strong> under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis - an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.</p>
$343.92
Specialty Foods: Processing Technology, Quality, and Safety
<p>This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs.</p>
$99.05