Post-Harvest Science and Technology of Horticultural Crops

Description

Horticultural Crops is a branch of agriculture that deals with edible ideas including fruits, vegetables, medicinal, aromatic and ornamental plants. These crops are important dietary nutritional components and sources of medicines and aroma along with significant esthetic values for human beings. In agriculture, postharvest handling is the stage of crop production immediately following harvest, including cooling, cleaning, sorting and packing. The instant a crop is removed from the ground, or separated from its parent plant, it begins to deteriorate. The text “Post-Harvest Science and Technology of Horticultural Crops” covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer.