Storage of Cereal Grains and Their Products

5th Edition - August 5, 2022

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Editor: Kurt Rosentrater
Paperback ISBN: 9780128127582
eBook ISBN: 9780128127599

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Description

Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

Key Features

Presents an up-to-date, end-to-end overview of the processing and storage of grain and grain related products
Includes eleven new chapters that provide the latest insights into grain storage
Edited by active cereals researchers working in industry, with experts from both academia and industry supplying chapters
Includes essential information on the design and operation of grain facilities
Provides coverage of the preservation of grain quality against specific threats

Readership

Professionals working in the processing, drying, handling and storage of grain and grain based products. Reference for academics. Postgraduate students studying cereal science and food processing

Cover image
Title page
Table of Contents
Copyright
Dedication
List of contributors
About the editor
Preface to the fifth edition
Preface to the first edition
Acknowledgments
Chapter 1. Introduction to cereal grains, pseudocereals, oilseeds, and pulses
Chapter 2. A brief journey through history
2.1. Storage in the ancient world
2.2. Storage in the Middle Ages
2.3. Effects of colonization and industrialization
2.4. The development of modern storage
2.5. Historic storage structures in use today
2.6. Grain history resources
2.7. Grain museums
2.8. Conclusions
Chapter 3. Overview of storage systems for cereal grains and grain products
3.1. General considerations
3.2. Major types of storage
3.3. Structural aspects of grain storage
3.4. Grain handling
3.5. Maintaining quality during storage
3.6. Operating hazards and safety measures
3.7. Storage facilities and capacities
3.8. Conclusions
Chapter 4. Alternative and emerging storage practices and technologies
4.1. Introduction
4.2. Intellectual paradigms in which stored product developments are occurring
4.3. Integrating harvesting and storage practices
4.4. Harnessing solar energy for postharvest technology
4.5. Solar-assisted grain drying
4.6. Recircaeration and refrigaeration
4.7. The role of insulation in grain cooling strategies
4.8. Percussion
4.9. Modified atmospheres
4.10. The role of computational science in developing alternative technologies
4.11. A framework for developing and implementing alternative storage practices
Chapter 5. Grain storage in developing countries
5.1. Introduction
5.2. Postharvest losses of cereal in developing countries
5.3. Main causes of post-harvest losses of grain in developing countries
5.4. Traditional grain storage methods and structures
5.5. Modern farm grain storage methods
5.6. Alternative grain storage methods
5.7. Conclusions
Chapter 6. Structural, physical, and engineering properties of cereal grains and grain products
6.1. Introduction
6.2. General structures and proportions of principal parts
6.3. Architecture of kernels
6.4. Husk
6.5. Pericarp and aleurone
6.6. Germ (embryo)
6.7. Endosperm
6.8. Physical and engineering properties of grains and grain products
6.9. Conclusions
Chapter 7. Design and engineering considerations for grain storage, handling, and processing facilities
7.1. Introduction
7.2. Overview of grain handling and storage facilities
7.3. Facility planning considerations
7.4. Considerations prior to designing and constructing
7.5. Life safety design considerations
7.6. Process design considerations
7.7. Secondary systems and components
7.8. Design engineering methodology
7.9. Conclusions
Chapter 8. Sampling, inspecting, and grading
8.1. Introduction
8.2. History
8.3. United States standards for grain
8.4. Sampling
8.5. Inspection and grading
Chapter 9. The significance of moisture and its measurement in cereal grains and grain products
9.1. Introduction
9.2. Quantification of moisture content
9.3. Grain quantity determination
9.4. The behavior of moisture in bulk solids
9.5. Moisture content and microbiological deterioration
9.6. Allowable storage time
9.7. Sampling
9.8. Methods of measuring moisture content
9.9. Precision and accuracy of grain moisture meters
9.10. Conclusions
Chapter 10. Cereal grain drying systems
10.1. Introduction
10.2. Concepts of grain drying
10.3. Energy consumption and conservation
10.4. Conclusions
Chapter 11. Rice drying systems
11.1. Introduction
11.2. Mechanical rice drying systems
11.3. Impacts of drying on milled rice quality
11.4. Conclusions
Chapter 12. Grain aeration systems and storage management
12.1. Introduction
12.2. Purposes of aeration
12.3. Aeration theory
12.4. Aeration system design
12.5. Aeration system operation
Disclaimer
Chapter 13. Hazard monitoring equipment selection, installation, and maintenance
13.1. Introduction
13.2. Elements of a dust explosion
13.3. Hazardous area classification
13.4. Monitoring points on select machinery
13.5. Summary of required monitoring points on machinery
13.6. Sensor devices
13.7. System design and configuration
13.8. Installation
13.9. Summary
Chapter 14. Safety, human interactions, and decision-makings processes
14.1. Challenges of measuring grain elevator safety
14.2. Measuring worker safety
14.3. Characteristics of grain elevator employees
14.4. Effective safety intervention
14.5. Decision-making analysis
14.6. Conclusion
Chapter 15. Identity preservation in grain supply chains and considerations for genetically modified materials
15.1. Introduction
15.2. Segregation, IP, and traceability
15.3. Increased production of GM crops
15.4. Conclusions
Chapter 16. Dust control and explosion prevention
16.1. Introduction
16.2. Dust explosion elements
16.3. Development of dust explosions
16.4. Prevention
16.5. Facility design and dust removal equipment
16.6. Housekeeping
16.7. Safety programs and emergency action plans
16.8. Guidelines to minimize grain dust explosion conditions
16.9. Summary
Chapter 17. Biochemical, functional, and nutritive changes during storage
17.1. Introduction
17.2. Respiration
17.3. Biochemical changes
17.4. Nutritive changes
17.5. Effects of drying
17.6. Organic acid-treated grain
17.7. Dormancy, viability, germination, and malting
17.8. Functional changes in wheat
17.9. Functional changes in other cereals
17.10. Indexes of deterioration
17.11. Summary
Chapter 18. Microflora and storage molds
18.1. Introduction
18.2. Microflora of grains and seeds
18.3. When storage fungi invade seeds
18.4. Effects of storage fungi on seeds
18.5. Conditions that promote damage to grains by storage fungi
18.6. Temperature monitoring and aeration
18.7. Sampling and testing
18.8. Predicting grain storability
18.9. Characteristics of major storage fungi
18.10. Preservatives for grains and grain products
18.11. Additional resources
18.12. Conclusions
Chapter 19. Mycotoxins in grains
19.1. Introduction
19.2. Aflatoxins
19.3. Fumonisins
19.4. Ochratoxins
19.5. Trichothecenes
19.6. T-2 toxin
19.7. Deoxynivalenol
19.8. Zearalenone
19.9. Additional resources for monitoring mycotoxins
19.10. Conclusions
Chapter 20. Rodents and grain
20.1. Significance
20.2. Types of rodents
20.3. Rodent biology
20.4. Control measures against rats and mice
20.5. Conclusions
Chapter 21. Insects in grains: identification, damage, and detection
21.1. Introduction
21.2. Insect classification, structure, and development
21.3. Insects in stored grain and grain products
21.4. Ecological and environmental factors affecting stored product insect populations
21.5. Damage caused by stored product insects
21.6. Detection of insect infestation
21.7. Conclusions
Chapter 22. Control of insect pests during storage
22.1. Introduction
22.2. Insect pest management in stored bulk raw grains
22.3. Management inside mills, food production facilities, and finished product storage
22.4. Summary
Chapter 23. Integrated pest management
23.1. Introduction
23.2. Prevention and management
23.3. Detection and monitoring
23.4. Current challenges and future directions
23.5. Summary
Chapter 24. Fumigation
24.1. Introduction
24.2. Principles of fumigation
24.3. Types of fumigation
24.4. Methods of application
24.5. Monitoring
24.6. Safety
24.7. Further information
24.8. Summary
Chapter 25. Economics of grain storage
25.1. Rationale for grain storage
25.2. Segregation, blending, and comingling
25.3. Types of grain storage structures
25.4. Storage ownership options
25.5. The decision to store grain
25.6. Storage costs
25.7. Returns on investment in storage structures
25.8. Summary
Chapter 26. Global food security perspective
26.1. Introduction
26.2. Trends in grain stockholding
26.3. Role of stocks
26.4. Difficulties in measuring stocks
26.5. Stocks and food price volatility
26.6. Concluding remarks
Concluding thoughts and future prospects
Index

Product details

No. of pages: 754
Language: English
Published: August 5, 2022
Imprint: Woodhead Publ. & Cereals & Grains Assoc. Bookstore
Paperback ISBN: 9780128127582
eBook ISBN: 9780128127599

About the Editor

Kurt Rosentrater

Dr. Kurt Rosentrater is an Associate Professor in the Departments of Agricultural and Biosystems Engineering as well as Food Science and Human Nutrition at Iowa State University. He also serves as Executive Director of the Distillers Grains Technology Council, which is an organization focused on education and outreach to improve the use of beverage and fuel alcohol coproducts in animal feeds. He is actively pursuing a research program to improve the sustainability of the grain-based alcohol industry. His research is focused on developing processes to add value to, and more effectively utilize cereal-based fermentation coproducts. He is developing sustainable, economical materials and products from distillers grains, such as enhanced feeds, foods, bioplastics, biocomposites, industrial intermediates, additional biofuels, and bioenergy. Over the last several years, his work has helped advance the capabilities of ethanol plants to produce, transport, store, and utilize coproducts, which has led to improved utility for livestock producers and increased economic values for ethanol manufacturers. His expertise is in value-added coproduct development, alternative recycling and reprocessing strategies for biofuel coproduct streams, improvements in processing efficiencies, life cycle assessment, techno-economic analysis, modeling and simulation of processing systems, plant layout, and process design. He attended Iowa State University where he received his BS, MS, and PhD in Agricultural and Biosystems Engineering. He is a member of the American Society of Agricultural and Biological Engineers, the American Association of Cereal Chemists, the Institute of Food Technologists, the American Society for Engineering Education, the American Physical Society, and Sigma Xi Honorary Research Society.

Affiliations and Expertise

Associate Professor, Department of Agricultural and Biosystems Engineering, Food Science and Human Nutrition, Iowa State University, USA

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