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Manuel des technologies de traitement après récolte : céréales, fruits, légumes, thé et épices.

Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices.

Auteurs : CHAKRAVERTY A., MUJUMDAR A. S., RAGHAVAN G. S. V., et al.

Type de monographie : Ouvrage, Guide/Manuel

Résumé

This handbook details the physiology, structure, composition and characteristics of grains and crops, as well as cooling and preservation techniques to maintain quality and decrease spoilage and withering of agricultural products. It outlines useful programs to design the best handling, aeration, and storage equipment; sustain optimal atmospheric composition, temperature, and humidity in storage facilities; select the most appropriate packaging and preservation procedures for extending shelf life; reduce the occurrence of pests, insects, mould, disease, and deterioration during food storage; and prevent temperature variations, water loss, bruising, and contamination during fruit and vegetable transportation. Extract from the table of contents: properties, grades, harvesting, and threshing; drying; storage and handling; milling; postharvest technology of fruits and vegetables; postharvest technology of coffee, tea, and cocoa; biomass, by-products, and control aspects.

Détails

  • Titre original : Handbook of postharvest technology: cereals, fruits, vegetables, tea and spices.
  • Identifiant de la fiche : 2006-0496
  • Langues : Anglais
  • Édition : Marcel dekker - États-unis/États-unis/Royaume-uni/Royaume-uni
  • Date d'édition : 2003
  • ISBN : 0824705149
  • Source : Source : 912 p. (18.4 x 26); fig.; phot.; tabl.; ref.; index; GBP 115.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation