Agro-product processing technology : principles and practice /: principles and practice. (2020)

• Record Type: Book
• Further Information: Note: B.K. Bala.
• Authors: Bala, B. K (Bilash Kanti)
• Contents: Contents Foreword ..........................................................................................................................................xv Preface............................................................................................................................................xvii Author .............................................................................................................................................xix Chapter 1 Introduction ..................................................................................................................1 1.1 Introduction .........................................................................................................1 1.2 Impotence of Postharvest Technology .................................................................2 1.3 Importance of Postharvest Losses .......................................................................2 1.4 Postharvest Technology .......................................................................................3 References ....................................................................................................................5 Chapter 2 Physical, Thermal, and Chemical Properties of Food and Biological Materials .........7 2.1 Introduction .........................................................................................................7 2.2 Physical Properties ..............................................................................................7 2.2.1 Physical Dimensions ................................................................................7 2.2.2 1000-Grain Weight ..................................................................................7 2.2.3 Bulk Density ............................................................................................8 2.2.4 Shrinkage .................................................................................................8 2.2.5 Friction ....................................................................................................9 2.2.5.1 Angle of Internal Friction and Angle of Repose ......................9 2.2.5.2 Coefficient of Friction ............................................................. 10 2.3 Thermal Properties ............................................................................................ 11 2.3.1 Specific Heat .......................................................................................... 11 2.3.2 Thermal Conductivity ........................................................................... 13 2.3.2.1 Theory ..................................................................................... 13 2.3.2.2 Apparatus and Measurement .................................................. 14 2.3.3 Latent Heat of Vaporization .................................................................. 15 2.3.3.1 Determination of Latent Heat of Vaporization ....................... 16 2.3.4 Heat Transfer Coefficient of Product Bed ............................................. 18 2.3.4.1 Dimensional Analysis ............................................................. 19 2.3.4.2 Comparison of Theory and Experiment ................................. 19 2.3.4.3 Theory .....................................................................................20 2.3.4.4 Determination of Volumetric Heat Transfer Coefficient ........22 2.4 Chemical Properties ..........................................................................................24 2.4.1 Starch .....................................................................................................24 2.4.2 Protein ...................................................................................................24 2.4.3 Fat ..........................................................................................................24 2.4.4 Vitamin ..................................................................................................24 Key to Symbols ..........................................................................................................24 Exercises .....................................................................................................................26 References ..................................................................................................................27 Chapter 3 Cleaning, Grading, and Sorting .................................................................................29 3.1 Grade Factor ....................................................................................................29 3.2 Washing ...........................................................................................................30 3.3 Sorting Fruits and Vegetables ..........................................................................30 3.4 Sorting Grain ...................................................................................................30 3.5 Spiral Separator ............................................................................................... 32 3.6 Indent Cylinder Separator ............................................................................... 33 3.7 Color Separator ................................................................................................ 33 3.8 Centrifugal Separation ....................................................................................34 3.8.1 Stokes’ Equation .................................................................................34 3.9 The Centrifuge................................................................................................. 35 3.10 The Cream Separator ....................................................................................... 35 3.11 Cyclone Separator ............................................................................................36 3.12 Machine Vision................................................................................................ 39 3.12.1 Image Acquisition ............................................................................. 39 3.12.1.1 Computer Vision System .................................................. 39 3.12.1.2 Ultrasound and Infrared ...................................................40 3.12.1.3 Tomographic Imaging ......................................................40 3.12.2 Preprocessing ....................................................................................40 3.12.3 Segmentation ..................................................................................... 41 3.12.4 Feature Extraction ............................................................................. 42 3.12.4.1 Color Features .................................................................. 42 3.12.4.2 Morphological Features.................................................... 43 3.12.4.3 Texture Features ............................................................... 43 3.12.5 Classification .....................................................................................44 Bibliography ............................................................................................................... 45 Chapter 4 Psychrometry .............................................................................................................. 47 4.1 Introduction ..................................................................................................... 47 4.2 Psychrometric Terms ....................................................................................... 47 4.2.1 Humidity Ratio ..................................................................................48 4.2.2 Relative Humidity .............................................................................48 4.2.3 Specific Volume ................................................................................49 4.2.4 Vapor Pressure ..................................................................................49 4.2.5 Dry-Bulb Temperature ......................................................................49 4.2.6 Dew Point Temperature.....................................................................49 4.2.7 Wet-Bulb Temperature ......................................................................49 4.2.8 Enthalpy ............................................................................................50 4.2.9 Adiabatic Wet-Bulb Temperature ..................
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations (black and white, and colour)
• Subjects: 635.046; Food crops -- Postharvest technology
• Languages: English
• ISBNs: 9780429946127; 9780429946134; 9780429946110; 9780429487507
• Related ISBNs: 9781138596689
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.