Grain processing technology and equipment

Author: Zhu Yongyi
Publisher:
Publish Date: 2003-05-01
Features: This book can be used as a textbook for undergraduate students majoring in food science and grain processing, and also as a reference for graduate students, technical personnel, and managers in related fields. Based on a detailed analysis of the nutritional quality, eating quality, physical properties, and processing quality of grains, combined with the latest developments abroad, the book provides a comprehensive explanation of the processing technologies, equipment selection, and new product development of major grains such as rice, wheat, and corn. It also includes corresponding descriptions of the nutritional value and processing technologies of millet, sorghum, barley, buckwheat, and oats. Additionally, the book offers a detailed introduction to the comprehensive utilization of by-products generated during grain processing.