Cereals, Pulses, and Oilseeds Technology

About The Book

Make and supply strategies for grains, natural products, veggies, and flavours are outlined in this book. Specifically, it highlights the characteristics, features, and physiology of cereals and other goods. Information on harvesting, caring for, drying, processing, storing, bundling, and allocating is disseminated throughout the text. In addition, it examines the methods of cooling and preserving food that are employed to maintain quality and reduce the rate of decay and shrinkage in agricultural products. This book addresses issues related to preserving the quality of harvested foods such as grains, beans, and oilseeds. Oats, beets, oilseeds, and other products of the soil are gathered here along with information on their postharvest management, as well as the standards linked with their preparedness and the strategy involved with their home-scale and mechanical treatment. Some common phrases used in food science and technology are also included here. This will increase people's ability to obtain agricultural goods on a personal level. The purpose of this book is, in part, to compile scattered information and organise the latest developments in postharvest administration and food preparation techniques, including but not limited to: forms, operations, outlines, drying, parboiling, processing, by-products usage, and inventive item development from agricultural raw material.