Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch. The common characteristic of these materials is that all of them are hygroscopic and contain water. The hygroscopic properties are influenced by their physical properties which are influenced by their storage environments such as bins, warehouses, bunkers, and temporary storage structures. Grains: Engineering Fundamentals of Drying and Storage describes physical and thermal properties of grain kernels and bulks; water in biomaterials and relationship with its environment; fundamental principles of aeration, drying, and rewetting; moisture status and migration in bins; and mathematical modeling of water in grain kernels and bulks during storage and drying. Key Features:

Discusses fundamental engineering principles of grain storage, drying, areation, reweting, and processing.

Offers multidisciplinary approch and provides sound methods for grain storage, drying, and areadion.

Describes grain temperature and moisture content change during storage, aeration, and drying at the level of single kernels and grain bulks.

Provides extensive mathematical equations to model the grain storage ecosystems during storage, drying, and aeration. This book contains state-of -art knowledge on these aspects and demonstrates the most advanced theoretical solutions and practical approaches to drying and storage. This unique text explains the fundamental principles of these topics by considering the reationship between water status of grain and the properties of the grain. It will help those involved in the storage and processing of grain to eliminate their spoilage.

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