Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and oilseeds, Supply chain of food grains, Hydrothermal treatment of grains- cereal based fermented products, breakfast cereal foods -flaked, puffed, expanded, extruded and shredded products etc. Corn-milling (wet and dry), cornflakes. Barely-Milling,Malting, Processing of beer. Oats- Milling (oatmeal, oat flour & oat flakes). Sorghum, Pearl Millet, finger millet- Milling.
Paddy processing and rice milling; conventional milling; modern milling; milling operations, milling machines, milling efficiency. Quality characteristics influencing final milled products. Milling of rice types; huller mill, sheller-cum-cone polisher mill. Modern rice milling unit operation-dehusking, paddy separating, polishing and grading. Factors affecting rice yield during milling.
Wheat classification, Structure of wheat grain, Wheat milling soft and durum wheat processing - basic concepts, products and by-products, Flour milling, Turbo grinding and air-classification, Quality characteristics of flour and their suitability for baking.
Need for pulse milling -unit operations of pulse milling-domestic and commercial scale pulse milling methods - Dry and wet milling, Improved milling method. Pulse milling machineries dehusking in pulse pearler-splitting of pulse in pulse splitter-Mini dhal mill -working principle advantage and disadvantage-pulse milling efficiency- Grinding of split pulses-pulse flour products - their applications and equipments used. Cereal ban fractionation: Processing techniques for the recovery of functions components and their applications to the food industry.
Oil seeds processing, Sesame, Coconut, Groundnut, Mustard, Soyabean, Sunflower, Safflower. Oil seeds extraction traditional methods, New Technologies in oil seed processing, Calculation of extraction efficiency, new technologies in oilseed processing, Modification of oil seed process. Hydrogenation, utilizations of oil seed meals of different food use. Desolventization and refining of oils; degumming, neutralization bleaching, filtration, deodorization.
Reference Book:
1 Chakrabarthy, M.M. (2003). Chemistry and Technology of Oils and Fats.Prentice Hall. ISBN 1-84127-331- 7 2 Dendy, D.A.V., & Dobraszczyk, B.J. (2001). Cereal and Cereal Products. Aspen. ISBN 978-0- 8342- 1767-6 3 Kay, D.E. (1979). Food Legumes. Tropical Products Institute. ISBN: 0859540855 9780859540858 4 Kent, N.L. (1994). Technology of Cereals. 4th Ed. Pergamon Press. ISBN: 9781855733619. eBook ISBN: 9781855736603
Text Book:
1 Chakraverty A., "Post-Harvest Technology of Cereals, Pulses and Oil Seeds", 3rd Edition, Oxford IBH Publishing Co. Pvt. Ltd, New Delhi, 2017. 2 Technology of Functional Cereal Products (Woodhead Publishing Series in Food Science, Technology and Nutrition)†by B R Hamaker
