Unit Operations in Food Grain Processing

Sunil. C.K. has 20 years of experience in teaching, R&D and administration at Safal Market and IIFPT, a reputed food research institution in India. He was Manager (QA), at Safal Market, before joining as Assistant Professor at Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu. He has pursued B Tech (Ag. Engg) and M Sc (Ag. Engg.) from UAS, Bangalore and Ph D (Food Process Engineering) from NIFTEM-T. He is recipient of Gold Medal for outstanding performance in Under graduation. His areas of research include millets processing, drying of food, design and development of food processing machinery and non-thermal processing. He has peer reviewed scientific publications chapters and conference proceedings in national, international journals and conferences. He has also published book chapters and books with coveted publishers. He serves as a peer reviewer for various international journals. He is member of several professional bodies. Dr. K. A. Athmaselvi has 20 years of teaching and research experience at Avinashilingam Deemed University, Coimbatore, SRM Institute of Science and Technology, Kattankulathur and IIFPT, Thanjavur a reputed food research institution in the country. She worked as Associate Professor and Head, in the department of Food Process Engineering, at SRM Institute of Science and Technology before joining as Associate Professor at Indian Institute of Food Processing Technology. She pursued her B.Tech (Ag. Engg) from MPKV, Rahuri, M.E in (Agricultural Process Engineering) from TNAU, Coimbatore, and PhD in Food Process Engineering from SRM Institute of Science and Technology, Kattankulathur. She has published several research papers in reputed journals. She has organized various national and international conference/workshop, and has filed 3 patents. Her area of research includes preservation of tropical fruit pulp using advanced food preservation technique, edible coating of fruits and vegetables, extruded food products, parboiling of millets. Dr N. Venkatachalapathy is a Professor in the Department of Food Engineering and Chairman of the Working Group on Grain Sciences at the Indian Institute of Food Processing Technology, Thanjavur, India. He received his Bachelor of Engineering degree in Agricultural Engineering and Master of Engineering in Post-Harvest Technology from Tamil Nadu Agricultural University, Coimbatore and PhD from Gandhigram Rural Institute, Gandhigram, Tamil Nadu. He is a Life Member of many professional bodies and Fellow of the Institution of Engineers (India). His recent research work has been directed towards addressing farmers and primary processors' problems. This includes developing gadgets for value addition and increasing farmers' and processors' income. He has published more than 45 papers in international and national journals. He has also published a Book on Brown Rice in Springer. He is a reviewer for many international journals. Dr. C. Anandharamakrishnan is presently the Director of the CSIR- National Institute for Interdisciplinary Science and Technology (CSIR-NIIST), Thiruvananthapuram, Kerala, India from 2022. Earlier, he served as Director of National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T) (Formerly known as Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu during the period April 2016-2022. He has done his doctoral research in Chemical Engineering with a Specialization in Food Engineering at the Loughborough University of United Kingdom. During his Ph.D., he was awarded the prestigious Commonwealth Scholarship Programme of the UK Government. His research endeavors are well documented in the form of 180 impact factor-publications, two international patents, and seven Indian patents. He is also the author and editor of 10 books and 68 book chapters. He serves as the Associate Editor of International Journal of Food Engineering, Academic Editor of PLOS ONE Journal, International Editorial Advisory Board member for Drying Technology Journal, Editorial Board member of Journal of Food Process Engineering and various international journals, apart from being a peer reviewer for more than 20 International journals. V.M. (Bala) Balasubramaniam is a Professor of Food Engineering at The Ohio State University, Columbus, OH, USA. He is an internationally recognized food engineer for spearheading research and industrial outreach efforts on various novel nonthermal and thermal based manufacturing technologies that satisfies consumer demand for minimally processed foods. He received B.Eng in Agricultural Engineering at Tamil Nadu Agricultural University, India, M.Eng in Post-harvest Technology from Asian Institute of Technology, Thailand and PhD in Food Engineering from The Ohio State University. Prior joining OSU, Dr. Bala was working as a post-doctoral associate at University of Georgia Center for Food Safety and Quality Enhancement, Griffin, GA and Associate Research Professor at IIT National Center for Food Safety and Technology, Chicago, IL. He is recipient of 2021 IFT Research and Development Award, 2017 IFT Calvert L Willey Distinguished Service Award, 2016 AITAA distinguished alumni award for academic and research excellence.

1 Introduction
2 Structure and composition of food grains
3 Engineering properties of grains
4 Cleaning and grading
5 Grain drying
6 Grain storage and management
7 Milling
8 Handling and transportation of food grains
9 Unit operations in rice processing
10 Unit operations in wheat processing
11 Unit operations in pulses processing
12 Principles, machinery and equipment involved in unit operations in
oilseeds processing
13 Unit operations in millet processing
14 Unit operations in pseudocereals and heritage grains processing
15 Value addition of grains
16 Grains and legumes: by-product generation and their utilization
Michael Joseph
17 Effective packaging and handling of food grains for quality and safety management
18 Emerging technologies in unit operations of food grain processing