Food and oil storage science

Author: Lu Xiyu
Publisher:
Publish Date: 2004-07-01
Features: This book is divided into fourteen chapters. Chapters 1 to 4 cover the basic theories of food and oil storage, introducing the physical and physiological properties of grains and oilseeds, the ecological system of grains, and quality changes during storage. Chapters 5 to 10 provide a detailed description of current food and oil storage technologies used domestically and internationally. Chapters 11 to 14 elucidate the storage methods for major raw grains, preliminary processed grains, oilseeds, and oils, with Chapter 14 focusing on modern management techniques for grain storage. This book serves as a teaching material for universities and colleges specializing in grain engineering, agriculture, and light industry, covering disciplines such as grain transportation, food science, and grain logistics. It is also suitable for researchers and technicians in grain, agriculture, food, and foreign trade-related scientific research and production departments.