This document discusses post-harvest processing of cereals. It begins by defining post-harvest handling and explaining that crops begin deteriorating immediately after harvest. It then discusses the importance of post-harvest technology for improving production, preventing losses, and adding value. The document outlines the general principles and stages of post-harvest cereal processing, including preparation for storage, primary processing like cleaning and milling, and secondary processing to create consumable products. It provides details on specific primary and secondary processing techniques.
This document discusses the importance of post-harvest management of cereal crops to reduce waste and maximize yields. It outlines the key processes involved, including harvesting, threshing, drying, cleaning, and storage. Primary processing steps are also covered, such as hulling, milling, parboiling and grading to prepare grains for consumption or secondary processing into products like puffed grains, flakes, baked goods, and extruded snacks. Proper post-harvest handling and storage is crucial for minimizing losses of important cereal crops after harvesting.
cereal and their processing for industry LECTURE 2.pptxAssefaDessie1
This document discusses the primary processing of cereals after harvest. It explains that cereals undergo cleaning, grading, hulling/milling, and drying before storage. The primary processing stages involve cleaning and sorting grains to remove inedible parts. Common primary processing techniques include cleaning, grading, hulling, milling, pounding, grinding, tempering, soaking and drying. Secondary processing then transforms the grains into finished food products using techniques like fermentation, baking, puffing and extrusion. The document provides details on specific primary processing steps like hulling/decortication, parboiling, drying and storage.
Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.
Harvesting
For paddy, harvesting refers to the cutting and gathering of panicles attached to the stalks.
Harvesting at the right time and in the right way maximizes grain yield and minimizes grain losses and quality deterioration.
Once the plants have reached full growth (approximately three months after planting) and the grains begin to ripen-the tops begin to droop and the stem yellows-the water is drained from the fields.
As the fields dry, the grains ripen further and harvesting is commenced.
Stage of harvest :
Many factors must be considered to obtain optimum rice harvest.
The grain must be mature, high in quality and have proper moisture content.
Field should be sufficiently dry to support harvesting and transport.
Timely harvesting ensures good grain quality, high market value and improved consumer acceptance.
The right stage for harvesting is when about 80% panicles have 80 % ripened spike lets and their upper portion is straw colored. The grain contains about 20% of moisture.
Rice should be harvested when the grains on lower part of the panicle are in hard dough stage.
Maturity may be hastened by 3-4 days by spraying 20 % NaCl a week before harvest to escape monsoon rains
Harvesting methods :
Depending on the size of the operation and the amount of mechanization, rice is either harvested by hand or machine. The different harvesting systems are as follows:
Manual harvesting
Manual harvesting makes use of traditional threshing tools such as threshing racks, simple treadle threshers and animals for trampling or by hand using sharp knives or sickles. Gives 55-60 % grain recovery.
Manual harvesting and machine threshing
Rice is manually threshed, then cleaned with a machine thresher.
Machine reaping and machine threshing
A reaper cuts and lays the crop in a line. Threshing and cleaning can then be performed manually or by machine.
Combine harvesting
The combine harvester combines all operations from paddy harvesting to rice extraction - cutting, handling, threshing and cleaning. Gives 50 % recovery.
Average yield :
A well-managed crop of mid-late duration varieties yield about 60-70 quintals/ ha.
Short duration varieties yield about 45-55 quintals.
About 40-60 quintals/ ha of fodder also becomes available per season.
Top
Post Harvest Technologies
Threshing
Threshing is the process of beating paddy plants in order to separate the seeds or grains from the straw.
To maintain the high quality of the harvested grains, it should be threshed immediately after harvesting.
Avoid field drying and stacking for several days as it affects grain quality due to over drying. Stacked grains of high moisture content results in discoloration or yellowing.
Threshing can be done manually or mechanically
Manual threshing
The manual methods of thr
This document discusses grain processing and storage. It covers several topics:
1. The importance of grain processing to improve palatability, nutrition, and shelf life through operations like preservation, removal of inedible parts, and subdivision into ingredients.
2. Common unit operations in grain processing like grinding, which reduces particle size, and their benefits such as increasing surface area.
3. Details of rice and corn processing, including steps like cleaning, grading, dehusking, polishing, and milling to transform grains into edible forms.
4. Methods for parboiling rice to improve nutrition and milling recovery.
R.S.VIMAL Post harvest technology for paddy.pptxrzguru
1) Rice production involves several post-harvest processes including threshing, drying, parboiling, milling, and polishing.
2) Threshing separates rice grains from straw, which can be done manually or mechanically. Drying removes excess moisture from grains through sun, mechanical, or chemical drying.
3) Parboiling improves rice nutrition, cooking quality, and storage ability. Milling transforms rice into an edible form through hulling, polishing, and grading processes.
Wheat and oats are cereal grains that are commonly harvested and stored for consumption. Wheat is harvested when the kernel has reached maximum dry matter accumulation, indicated by a dark layer of cells. Oats are typically cut with a grain binder when ready. Both are commonly harvested using combine harvesters. They are stored in cool, dry conditions to prevent deterioration from moisture, insects and mold. Hypermarkets display wheat and oats in original packaging at room temperature, while smaller retailers have more moderate quality products stored the same way. Proper storage is important for maintaining quality and extending shelf life of up to one year.
This document provides an overview of important engineering properties of agricultural crops including cereals, pulses, and oilseeds. It discusses various physical properties like size, shape, density, and thermal properties. It describes the structure and milling processes of various cereals like wheat, rice, and corn. It also discusses properties of pulses and common oilseeds and their uses. The document is intended to familiarize students with these engineering properties and how they influence the design of processing equipment.
This document discusses the processes involved in harvesting, threshing, drying, storing, and milling rice seeds, including identifying maturity indices, methods and equipment for harvesting, threshing, cleaning, drying, and considerations for health and safety during harvesting to maximize yield and minimize losses from field to storage. Key steps in the process include manually or mechanically harvesting rice at 20-25% moisture content, threshing to remove husks, drying to further reduce moisture, and milling to process the rice for consumption or storage.
This document discusses the importance of post-harvest management of cereal crops to reduce waste and maximize yields. It outlines the key processes involved, including harvesting, threshing, drying, cleaning, and storage. Primary processing steps are also covered, such as hulling, milling, parboiling and grading to prepare grains for consumption or secondary processing into products like puffed grains, flakes, baked goods, and extruded snacks. Proper post-harvest handling and storage is crucial for minimizing losses of important cereal crops after harvesting.
cereal and their processing for industry LECTURE 2.pptxAssefaDessie1
This document discusses the primary processing of cereals after harvest. It explains that cereals undergo cleaning, grading, hulling/milling, and drying before storage. The primary processing stages involve cleaning and sorting grains to remove inedible parts. Common primary processing techniques include cleaning, grading, hulling, milling, pounding, grinding, tempering, soaking and drying. Secondary processing then transforms the grains into finished food products using techniques like fermentation, baking, puffing and extrusion. The document provides details on specific primary processing steps like hulling/decortication, parboiling, drying and storage.
Threshing – traditional methods mechanical
threshers – types-principles and operation-moisture content –measurement –direct and indirect
methods – moisture meters – equilibrium moisture content.
Harvesting
For paddy, harvesting refers to the cutting and gathering of panicles attached to the stalks.
Harvesting at the right time and in the right way maximizes grain yield and minimizes grain losses and quality deterioration.
Once the plants have reached full growth (approximately three months after planting) and the grains begin to ripen-the tops begin to droop and the stem yellows-the water is drained from the fields.
As the fields dry, the grains ripen further and harvesting is commenced.
Stage of harvest :
Many factors must be considered to obtain optimum rice harvest.
The grain must be mature, high in quality and have proper moisture content.
Field should be sufficiently dry to support harvesting and transport.
Timely harvesting ensures good grain quality, high market value and improved consumer acceptance.
The right stage for harvesting is when about 80% panicles have 80 % ripened spike lets and their upper portion is straw colored. The grain contains about 20% of moisture.
Rice should be harvested when the grains on lower part of the panicle are in hard dough stage.
Maturity may be hastened by 3-4 days by spraying 20 % NaCl a week before harvest to escape monsoon rains
Harvesting methods :
Depending on the size of the operation and the amount of mechanization, rice is either harvested by hand or machine. The different harvesting systems are as follows:
Manual harvesting
Manual harvesting makes use of traditional threshing tools such as threshing racks, simple treadle threshers and animals for trampling or by hand using sharp knives or sickles. Gives 55-60 % grain recovery.
Manual harvesting and machine threshing
Rice is manually threshed, then cleaned with a machine thresher.
Machine reaping and machine threshing
A reaper cuts and lays the crop in a line. Threshing and cleaning can then be performed manually or by machine.
Combine harvesting
The combine harvester combines all operations from paddy harvesting to rice extraction - cutting, handling, threshing and cleaning. Gives 50 % recovery.
Average yield :
A well-managed crop of mid-late duration varieties yield about 60-70 quintals/ ha.
Short duration varieties yield about 45-55 quintals.
About 40-60 quintals/ ha of fodder also becomes available per season.
Top
Post Harvest Technologies
Threshing
Threshing is the process of beating paddy plants in order to separate the seeds or grains from the straw.
To maintain the high quality of the harvested grains, it should be threshed immediately after harvesting.
Avoid field drying and stacking for several days as it affects grain quality due to over drying. Stacked grains of high moisture content results in discoloration or yellowing.
Threshing can be done manually or mechanically
Manual threshing
The manual methods of thr
This document discusses grain processing and storage. It covers several topics:
1. The importance of grain processing to improve palatability, nutrition, and shelf life through operations like preservation, removal of inedible parts, and subdivision into ingredients.
2. Common unit operations in grain processing like grinding, which reduces particle size, and their benefits such as increasing surface area.
3. Details of rice and corn processing, including steps like cleaning, grading, dehusking, polishing, and milling to transform grains into edible forms.
4. Methods for parboiling rice to improve nutrition and milling recovery.
R.S.VIMAL Post harvest technology for paddy.pptxrzguru
1) Rice production involves several post-harvest processes including threshing, drying, parboiling, milling, and polishing.
2) Threshing separates rice grains from straw, which can be done manually or mechanically. Drying removes excess moisture from grains through sun, mechanical, or chemical drying.
3) Parboiling improves rice nutrition, cooking quality, and storage ability. Milling transforms rice into an edible form through hulling, polishing, and grading processes.
Wheat and oats are cereal grains that are commonly harvested and stored for consumption. Wheat is harvested when the kernel has reached maximum dry matter accumulation, indicated by a dark layer of cells. Oats are typically cut with a grain binder when ready. Both are commonly harvested using combine harvesters. They are stored in cool, dry conditions to prevent deterioration from moisture, insects and mold. Hypermarkets display wheat and oats in original packaging at room temperature, while smaller retailers have more moderate quality products stored the same way. Proper storage is important for maintaining quality and extending shelf life of up to one year.
This document provides an overview of important engineering properties of agricultural crops including cereals, pulses, and oilseeds. It discusses various physical properties like size, shape, density, and thermal properties. It describes the structure and milling processes of various cereals like wheat, rice, and corn. It also discusses properties of pulses and common oilseeds and their uses. The document is intended to familiarize students with these engineering properties and how they influence the design of processing equipment.
This document discusses the processes involved in harvesting, threshing, drying, storing, and milling rice seeds, including identifying maturity indices, methods and equipment for harvesting, threshing, cleaning, drying, and considerations for health and safety during harvesting to maximize yield and minimize losses from field to storage. Key steps in the process include manually or mechanically harvesting rice at 20-25% moisture content, threshing to remove husks, drying to further reduce moisture, and milling to process the rice for consumption or storage.
The document discusses the milling process of corn. It begins with an overview of corn composition and uses. It then describes the two main milling processes - dry milling and wet milling. Dry milling produces less refined starches for foods and animal feed. Wet milling is more complex but extracts the highest value from corn through separation of the germ, fiber, gluten, and starch. The key steps of each process and uses of byproducts like corn oil, gluten meal, and steep liquor are outlined.
Oats are a hardy cereal grain that can grow in poor soil conditions. While commonly eaten as oatmeal or rolled oats, oats also have many other uses. Growing oats requires careful soil preparation, planting, tending to the crop, and harvesting. Once harvested, oats must be properly stored to prevent mold, sprouting, and insect contamination in order to preserve quality for up to 12 months of storage.
This document summarizes the dal milling process used in India. It involves cleaning, grading, conditioning, dehusking, splitting, separation, and bagging of pulses. The traditional dry milling method involves cleaning, pitting or scratching to loosen the husk, treating with oil, conditioning through alternate wetting and drying, dehusking and splitting using emery rollers, and polishing. This process is repeated until all pulses are dehusked and split, but yields are only 65-75% due to losses of brokens and powder during abrasive dehusking and splitting. Modern machines offer higher yields of 78-80% with less broken pieces.
Harvesting is the method involved with get-together full-grown crops from the field. It is an important stage in horticulture, as it decides the progress of the whole cultivating activity. Consolidate harvesting, according to Benedict T palen Jr, otherwise called modern farming, is a cutting-edge cultivating machine that joins the gathering, sifting, and cleaning of grains into a solitary activity.
This document describes a multifunction grain sheller machine that can shell various grains including millet, wheat, sorghum, and rice. It has features such as a compact structure, high production rate, and low damage and loss rates. The machine uses a drum and concave screen to separate grains from stalks by friction, extrusion, and other actions. It is available in models with capacities of 1000-2000 kg/h or 4000-5000 kg/h.
The document discusses milling practices for different legumes, including pigeonpea, chickpea, green gram, and black gram. It describes the general milling processes which involve cleaning, grading, conditioning, dehusking, splitting, and packaging. For each legume, it provides details on specific milling methods, such as wet or dry milling, and pre-treatment processes like soaking, drying, oil/water mixing, and use of additives to aid in loosening the husk for easier dehusking. The goal of milling is to efficiently remove the husk and split the grain to produce dal or split pulses in the highest yields possible.
Farmers must properly store crops after harvesting to prevent spoilage and pest damage that could reduce crop quality and sale price. Effective storage methods include drying crops completely before storing, using pest-resistant containers like metal bins with locks, and fumigating or spraying grains with pesticides to kill insects inside. Large-scale storage is done in granaries or silos, while smaller farmers can use jute bags or sealed metal containers for storage. Proper storage helps farmers maximize their income from crop sales.
Huertas Intensivas Estrategias En Zona 1 Ecoescuela El Manzano Www Ecoe...Grifen Hope
(1) Healthy soil contains billions of microorganisms and sustains plant life. Composting and using organic matter replenishes soil nutrients and maintains a healthy ecosystem.
(2) Planting in close hexagonal spacings with overlapping leaves creates a microclimate that reduces evaporation, retards weeds, retains carbon dioxide, and protects microorganisms.
(3) Companion planting of mutually beneficial plants can repel pests, attract beneficial insects, fix nitrogen, and improve nutrient availability through symbiotic relationships in the soil.
Grain structure of major cereals, pulses and oilseedpooja1452
This document discusses the grain structure of major cereals, pulses, and oilseeds. It provides details on the physical structure and composition of grains like wheat, rice, maize, and others. It describes the milling processes used to process these grains into products for human consumption and discusses some key cereal, pulse, and oilseed crops and their uses.
Grain structure of major cereals, pulses and oilseedpooja1452
This document provides information on the grain structure of various cereals, pulses, and oilseeds. It describes the typical physical structure of cereal grains which consists of the bran, endosperm, and germ. It then discusses the grain structure and milling processes of major cereals like wheat, rice, corn, and others. It also summarizes the structure and milling of common pulses and oilseeds.
This document provides information on the steps involved in harvesting and post-harvest handling of corn seeds. It discusses harvesting corn when it reaches physiological maturity, followed by drying either through sun drying or mechanical drying. The seeds then undergo sorting, shelling, cleaning, grading and final sorting before bagging and storing. Proper drying and storage is important to maintain seed quality by preventing deterioration. Traditional storage methods like using ash, neem extracts and leaves are also discussed.
Evaluation of agricultural wastes for growth and yield of oyster mushroom (Pl...suraj soni
Suraj Soni conducted research on using different agricultural wastes to grow oyster mushrooms (Pleurotus florida). He found that wheat straw supported the fastest growth and highest yields of the mushrooms. Rice straw also performed well as a substrate. While other materials like wheat straw/rice straw mixtures, mustard straw, and maize straw can grow oyster mushrooms, wheat straw was determined to be the most suitable and productive agricultural waste for cultivating P. florida mushrooms commercially.
This document discusses the classification and processing of corn. It notes that corn is classified into four main varieties - dent, flint, flour/soft, and waxy. Corn is processed through either dry milling or wet milling. Dry milling separates corn into germ, flour, fine and coarse grits through tempering, degermination, and roller milling. Wet milling uses water and separation steps to produce starch, oil, protein and fiber from corn. Dry milling is commonly used to produce grits, flour and other products for human and animal consumption.
The document discusses several modern agricultural technologies used in the 21st century including combine harvesters, agricultural robot suits, cultivators, pivot irrigation systems, tillage systems, and LED lighting technologies. It provides details on how each technology functions and the benefits they provide farmers for tasks like harvesting, weeding, irrigation, and plant growth. A variety of other technologies are also listed at the end related to soil cultivation, planting, fertilizing, pest control, and harvesting.
The document provides an overview of rice harvesting processes and best practices. It discusses the key steps in harvesting including cutting, hauling, threshing, and cleaning. It then describes different harvesting systems from manual to fully mechanized and considerations for when and how to harvest. The document concludes with recommendations to optimize quality such as proper timing, handling, and machine settings.
This document discusses various methods and concepts related to phylogenetic analysis using molecular sequence data. It describes how phylogenetic trees are constructed to represent evolutionary relationships, including the use of distance-based methods like UPGMA and neighbor-joining, as well as character-based methods like maximum parsimony and maximum likelihood. Key concepts covered include rooted vs. unrooted trees, monophyly, parphyly and polyphyly, and using molecular clocks to estimate divergence times.
Violation of publication ethics can take several forms, including data manipulation, duplicate publication, simultaneous submission, plagiarism, and salami slicing. Upholding publication ethics is important to establish the integrity and credibility of scholarly research. It is the responsibility of authors to avoid fabricating or manipulating data, plagiarizing, submitting manuscripts to multiple journals simultaneously, or including guest authors who did not meaningfully contribute. Organizations like COPE and ICMJE provide guidelines to help authors, editors, and reviewers maintain high standards of ethical publication practices.
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The document discusses the milling process of corn. It begins with an overview of corn composition and uses. It then describes the two main milling processes - dry milling and wet milling. Dry milling produces less refined starches for foods and animal feed. Wet milling is more complex but extracts the highest value from corn through separation of the germ, fiber, gluten, and starch. The key steps of each process and uses of byproducts like corn oil, gluten meal, and steep liquor are outlined.
Oats are a hardy cereal grain that can grow in poor soil conditions. While commonly eaten as oatmeal or rolled oats, oats also have many other uses. Growing oats requires careful soil preparation, planting, tending to the crop, and harvesting. Once harvested, oats must be properly stored to prevent mold, sprouting, and insect contamination in order to preserve quality for up to 12 months of storage.
This document summarizes the dal milling process used in India. It involves cleaning, grading, conditioning, dehusking, splitting, separation, and bagging of pulses. The traditional dry milling method involves cleaning, pitting or scratching to loosen the husk, treating with oil, conditioning through alternate wetting and drying, dehusking and splitting using emery rollers, and polishing. This process is repeated until all pulses are dehusked and split, but yields are only 65-75% due to losses of brokens and powder during abrasive dehusking and splitting. Modern machines offer higher yields of 78-80% with less broken pieces.
Harvesting is the method involved with get-together full-grown crops from the field. It is an important stage in horticulture, as it decides the progress of the whole cultivating activity. Consolidate harvesting, according to Benedict T palen Jr, otherwise called modern farming, is a cutting-edge cultivating machine that joins the gathering, sifting, and cleaning of grains into a solitary activity.
This document describes a multifunction grain sheller machine that can shell various grains including millet, wheat, sorghum, and rice. It has features such as a compact structure, high production rate, and low damage and loss rates. The machine uses a drum and concave screen to separate grains from stalks by friction, extrusion, and other actions. It is available in models with capacities of 1000-2000 kg/h or 4000-5000 kg/h.
The document discusses milling practices for different legumes, including pigeonpea, chickpea, green gram, and black gram. It describes the general milling processes which involve cleaning, grading, conditioning, dehusking, splitting, and packaging. For each legume, it provides details on specific milling methods, such as wet or dry milling, and pre-treatment processes like soaking, drying, oil/water mixing, and use of additives to aid in loosening the husk for easier dehusking. The goal of milling is to efficiently remove the husk and split the grain to produce dal or split pulses in the highest yields possible.
Farmers must properly store crops after harvesting to prevent spoilage and pest damage that could reduce crop quality and sale price. Effective storage methods include drying crops completely before storing, using pest-resistant containers like metal bins with locks, and fumigating or spraying grains with pesticides to kill insects inside. Large-scale storage is done in granaries or silos, while smaller farmers can use jute bags or sealed metal containers for storage. Proper storage helps farmers maximize their income from crop sales.
Huertas Intensivas Estrategias En Zona 1 Ecoescuela El Manzano Www Ecoe...Grifen Hope
(1) Healthy soil contains billions of microorganisms and sustains plant life. Composting and using organic matter replenishes soil nutrients and maintains a healthy ecosystem.
(2) Planting in close hexagonal spacings with overlapping leaves creates a microclimate that reduces evaporation, retards weeds, retains carbon dioxide, and protects microorganisms.
(3) Companion planting of mutually beneficial plants can repel pests, attract beneficial insects, fix nitrogen, and improve nutrient availability through symbiotic relationships in the soil.
Grain structure of major cereals, pulses and oilseedpooja1452
This document discusses the grain structure of major cereals, pulses, and oilseeds. It provides details on the physical structure and composition of grains like wheat, rice, maize, and others. It describes the milling processes used to process these grains into products for human consumption and discusses some key cereal, pulse, and oilseed crops and their uses.
Grain structure of major cereals, pulses and oilseedpooja1452
This document provides information on the grain structure of various cereals, pulses, and oilseeds. It describes the typical physical structure of cereal grains which consists of the bran, endosperm, and germ. It then discusses the grain structure and milling processes of major cereals like wheat, rice, corn, and others. It also summarizes the structure and milling of common pulses and oilseeds.
This document provides information on the steps involved in harvesting and post-harvest handling of corn seeds. It discusses harvesting corn when it reaches physiological maturity, followed by drying either through sun drying or mechanical drying. The seeds then undergo sorting, shelling, cleaning, grading and final sorting before bagging and storing. Proper drying and storage is important to maintain seed quality by preventing deterioration. Traditional storage methods like using ash, neem extracts and leaves are also discussed.
Evaluation of agricultural wastes for growth and yield of oyster mushroom (Pl...suraj soni
Suraj Soni conducted research on using different agricultural wastes to grow oyster mushrooms (Pleurotus florida). He found that wheat straw supported the fastest growth and highest yields of the mushrooms. Rice straw also performed well as a substrate. While other materials like wheat straw/rice straw mixtures, mustard straw, and maize straw can grow oyster mushrooms, wheat straw was determined to be the most suitable and productive agricultural waste for cultivating P. florida mushrooms commercially.
This document discusses the classification and processing of corn. It notes that corn is classified into four main varieties - dent, flint, flour/soft, and waxy. Corn is processed through either dry milling or wet milling. Dry milling separates corn into germ, flour, fine and coarse grits through tempering, degermination, and roller milling. Wet milling uses water and separation steps to produce starch, oil, protein and fiber from corn. Dry milling is commonly used to produce grits, flour and other products for human and animal consumption.
The document discusses several modern agricultural technologies used in the 21st century including combine harvesters, agricultural robot suits, cultivators, pivot irrigation systems, tillage systems, and LED lighting technologies. It provides details on how each technology functions and the benefits they provide farmers for tasks like harvesting, weeding, irrigation, and plant growth. A variety of other technologies are also listed at the end related to soil cultivation, planting, fertilizing, pest control, and harvesting.
The document provides an overview of rice harvesting processes and best practices. It discusses the key steps in harvesting including cutting, hauling, threshing, and cleaning. It then describes different harvesting systems from manual to fully mechanized and considerations for when and how to harvest. The document concludes with recommendations to optimize quality such as proper timing, handling, and machine settings.
This document discusses various methods and concepts related to phylogenetic analysis using molecular sequence data. It describes how phylogenetic trees are constructed to represent evolutionary relationships, including the use of distance-based methods like UPGMA and neighbor-joining, as well as character-based methods like maximum parsimony and maximum likelihood. Key concepts covered include rooted vs. unrooted trees, monophyly, parphyly and polyphyly, and using molecular clocks to estimate divergence times.
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This document summarizes several post-harvest processing methods for various crops. It discusses the extraction of sugar from sugarcane by crushing and water spraying. It also describes purifying sugarcane juice through clarification, evaporation, and crystallization. For coconut oil, it outlines drying copra, extracting oil through mills or presses, and refining the oil. Finally, it provides brief details on processing pulses like peas and making instant and regular coffee.
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This document summarizes various post-harvest processing techniques for agricultural crops including sugar yielding plants, narcotics, vegetables, oil yielding plants, pulses, and beverages. It describes the key steps in processing sugarcane into sugar including extraction of juice, purification, crystallization, and fermentation. For tobacco, it outlines curing methods like air curing and flue curing. Common post-harvest handling of vegetables involves washing, grading, and packaging. For oil crops like coconut, it discusses drying of copra and extraction of oil. Pulses like peas can be consumed fresh or processed through canning, dehydration etc. Coffee processing includes methods for instant coffee and handling of coffee seeds.
2. POST HARVEST PROCESSING:
In agriculture, postharvest handling is the stage of crop production
immediately following harvest, including cooling, cleaning, sorting and
packing. The instant a crop is removed from the ground, or separated
from its parent plant, it begins to deteriorate. Postharvest treatment
largely determines final quality, whether a crop is sold
for freshconsumption, or used as an ingredient in a processed
food product.
3. IMPORTANCE OF POST HARVEST TECHNOLOGY
It has to develop in relation with needs of each society to stimulate agriculture
production, prevent post harvest losses, Improve nutritional and add value of
production.
To this process, It must be able to generate employment reduce poverty &
stimulate growth of other selected economic sector.
The Process of developing of post harvest technology and its purposeful use
need on inter disciplinary and most multidimensional approach which must
include scientific creativity, technology innovation and institutional capable of
interdisciplinary research.
The fruit & vegetable processing industry in India is highly decliners having
wide capability the deserve Agro-climateric zone make it possible to grow
almost all varieties of fresh fruit & green vegetables in India.
4. Total post-harvest cereal system
General information
Each type of cereal requires a specific post-harvest treatment, however, there
are certain general principles that apply to most of them.
Cereals undergo a number of processing stages between harvest and
consumption. This chain of processes is often referred to as the total post-
harvest system. The post-harvest system can be split into three distinct areas.
The first is the preparation of harvested grain for storage. The second, which
is referred to as primary processing, involves further treatment of the grain to
clean it, remove the husk or reduce the size. The products from primary
processing are still not consumable.
The third stage (secondary processing) transforms the grains into edible
products.
5. Primary processing involves several different processes, designed to clean, sort
and remove the inedible fractions from the grains.
Primary processing of cereals includes cleaning, grading, hulling, milling,
pounding, grinding, tempering, parboiling, soaking, drying, sieving.
Secondary processing of cereals (or 'adding value' to cereals) is the utilisation of
the primary products (whole grains, flakes or flour) to make more interesting
products and add variety to the diet. Secondary processing of cereals includes
the following processes: fermentation, baking, puffing, flaking, frying and
extrusion.
Puffing. Puffed grains are often used as breakfast cereals or as snack food.
During puffing, grains are exposed to a very high steam pressure which causes
the grain to burst open. The puffed grains can be further processed by toasting,
coating or mixing with other ingredients.
6. Flaking. Flaked cereals are partially cooked and can be used as quick-cooking or
ready to eat foods. The grains are softened by partially cooking in steam. They are
then pressed or rolled into flakes which are dried. The flakes are eaten crisp and
should have a moisture content of below 7%.
Fermentation. Doughs made from cereal flour can be fermented to make a range of
products.
Baking. Doughs and batters made from cereal flours are baked to produce a range
of goods.
Extrusion. Extrusion involves heating and forcing food (usually a dough) through a
small hole to make strands or other shapes. The extruded shapes then undergo
further processing such as frying, boiling or drying. Extruded products include
pastas, noodles, snack foods and breakfast cereals.
Projects and small businesses may involve only one or several of the activities in the
total chain, from the growing of crops through to the production of edible products.
Some small businesses are set up to clean and package whole grains. These
businesses can be successful as there is very little need for equipment. However, as
with all businesses, there must be a clear demand for the product.
8. Harvesting
There is an optimum time for harvesting cereals, depending on the maturity of the
crop and the climatic conditions. This has a significant effect on the quality of the
grain during storage.
Harvesting often begins before the grain is ripe and continues until mould and
insect damage are prevalent. Grain not fully ripened contains a higher proportion of
moisture and will deteriorate more quickly than mature grains because the enzyme
systems are still active.
If the grain remains in the field after maturing, it may spoil through wetting caused
by morning dew and rain showers. There is also an increased risk of insect damage.
Cereals are traditionally harvested manually.There are three main types of
harvesting equipment for the small scale producer: manual, animal powered and
engine powered.
A range of mechanised harvesting equipment suitable for the small-scale farmer has
been developed. Some of it is more efficient and cost effective than others.
Harvested crops are left in the field for a few days to dry before further processing.
9. Threshing
Threshing is the removal of grains from the rest of the plant. It involves three
different operations: Separating the grain from the panicle; sorting the grain from the
straw; winnowing the chaff from the grain.
Separation of the grain from the panicle is the most energy-demanding of the three
processes. It is the first process to have been mechanised. Sorting the grain from the
straw is relatively easy, but is difficult to mechanise. Winnowing is relatively easy,
both by hand and by machine.
Most manual threshing methods use an implement to separate the grain from the ears
and straw. The simplest method is a stick or hinged flail that is used to beat the crop
while it is spread on the floor.
A range of engine powered threshers are available.
10. Winnowing
Winnowing is the separation of the grains from the chaff or straw. It is traditionally
carried out by lifting and tossing the threshed material so that the lighter chaff and
straw get blown to one side while the heavier seeds fall down vertically.
Hand-held winnowing baskets are used to shake the seeds to separate out the dirt
and chaff. They are very effective, but slow.
There is a range of winnowing machines that use a fan to create artificial wind. This
speeds up the winnowing process.
Some of these contains sieves and screens that grade the grains as well.
11. Drying
Prior to storage or further processing, cereal grains need to be dried. The most
cost-effective method is to spread out in the sun to dry. In humid climates it may
be necessary to use an artificial dryer.
Simple grain dryers can be made from a large rectangular box or tray with a
perforated base. The grain is spread over the base of the box and hot air is blown
up through a lower chamber by a fan.
The fan can be powered by diesel or electricity and the heat supplied by kerosene,
electricity, gas or burning biomass.
Cereal grains should be dried to 10-15% moisture before storage.
Storage
Dried grains are stored in bulk until required for processing.
The grains should be inspected regularly for signs of spoilage and the moisture
content tested. If the grain has picked up moisture it should be re-dried. Grains
are often protected with insecticides and must be stored in rodent-proof
containers.
13. Cleaning and Grading
Before further processing, grains are cleaned and graded according to size.
Winnowing machines can be used to separate out the chaff, soil and dirt.
Some machines have integral sieves that combine cleaning with grading.
Hulling
Several grains have an unpalatable husk or shell that needs to be removed by a
decorticator. A range of specialised machines are available for this task. A range of
small rice hullers (both manual and powered) is available.
Less rice is broken during hulling if the rice is parboiled first. Rice polishers are
available for removing the rice bran after hulling.
Pounding/Milling
Three main types of grain mill are available: Plate mill; Hammer mill; Roller mill.
The choice of mill depends on the raw material and the scale of production. Hammer
mills are almost universally used throughout the developing world. Plate mills are
widely available in West Africa.
14. Roller mills are not used at the small scale because of their high cost and maintenance
requirements.
The plate mill is usually limited to about 7kW and is derived from the stone mill or
quern.
Two chilled iron plates are mounted on a horizontal axis so that one of the plates rotates
and the grain is ground between them.
The pressure between the two plates governs the fineness of the product and is adjusted
by a hand screw.
There are manual versions of the plate mill available, though they are arduous and hard
work to use.
Small-scale hammer mills range in size from 2kW to 20kW. They consist of a circular
chamber in which beaters whirl at a high speed.
The milled grain is filtered out through a perforated plate that runs around the edge of
the mill chamber.
The size of the holes in the perforated plate determines the fineness of grinding of the
particles.
15. Most grains can be ground in a hammer mill.
Grain for human food is ground to a 1mm particle size while animal food is
ground to a 3mm particle size.
Hammer mills cannot be used for wet milling. Roller mills crush the grains
rather than milling them into smaller particles. Roller mills are usually used for
animal food. It is important to ensure that the grains have the optimum
moisture content before milling. If the grain is too dry and hard, it is difficult to
break down and requires more energy to convert it into flour. If the grain is too
moist, the material sticks to the mill. The optimum moisture content varies
between cereal types and with the particular mill being used. Dry grain can be
conditioned by soaking in water. Moist grain can be dried before grinding.
Different cereal grains have different milling and grinding requirements. See
the individual grains for more details.
16. Paraboiling
Parboiling rice is an optional step, but one that improves the quality of hulling as it
results in fewer broken grains. About 50% of all rice grown is parboiled.
Parboiling involves soaking and heating the rice which pre-cooks the grains, loosens the
hull, sterilises and preserves the rice.At the village level, parboiling is carried out in
large pans over an open fire. Rice parboilers, that improve the efficiency of cooking, are
available.
Drying
Prior to storage or further processing, cereal grains need to be dried. The most cost-
effective method is to spread out in the sun to dry. In humid climates it may be
necessary to use an artificial dryer.
Simple grain dryers can be made from a large rectangular box or tray with a perforated
base. The grain is spread over the base of the box and hot air is blown up through a
lower chamber by a fan.
The fan can be powered by diesel or electricity and the heat supplied by kerosene,
electricity, gas or burning biomass.
17. Storage- secondary processing
Dried grains are stored in bulk until required for processing.
The grains should be inspected regularly for signs of spoilage and the
moisture content tested. If the grain has picked up moisture it should be re-
dried. Grains are often protected with insecticides and must be stored in
rodent-proof containers.
18. POSTHARVEST PROCEDURES IN TUBER CROPS
Curing
One of the simplest and most effective ways to reduce water loss and decay during
postharvest storage of root, tuber, and bulb crops is curing after harvest. In root and
crops, curing refers to the process of wound healing with the development and
suberization of new epidermal tissue called wound periderm. The type of wound also
affects periderm formation: abrasions result in the formation of deep, irregular
cuts result in a thin periderm, and compressions and impacts may entirely prevent
periderm formation.
In bulb crops, curing refers to the process of drying of the neck tissues and of the
leaves to form dry scales. Some water loss takes place during curing. Removing
bulbs before curing and storage ensures a greater percentage of usable product after
storage.
When onions and garlic are cured in the field they are undercut, then hand pulled.
Sometimes the roots and tops are trimmed and the bulbs then are allowed to dry in
racks or bins from 2 to 7 days or longer (depending on ambient conditions).
Sometimes they are pulled and cured before trimming. Curing may be done in
with the tops covering the bulbs to prevent sunburn. Where ambient conditions are
unfavorable, curing may be done in rooms with warm forced air. Onions develop the
19. Storage
Onion, garlic, potato, and sweet potato are often stored after curing and before
preparation for market (cleaning, grading, sizing, and packing). These products, and
other root crops such as carrot and turnip, may be stored from 3 to 10 months in
mechanically refrigerated or ventilated storages.
Preparation for market
The following operations are commonly used to prepare root, tuber, and bulb crops for
market:
Cleaning. Dry brush or wash and partially dry, removing excess moisture.
Sorting. Eliminate defective products and plant debris.
Decay control. Postharvest fungicides are used on some of these commodities such
as sweet potato; chlorination of wash and flume waters provides sanitation for carrot
and potato.
Sizing. Size mechanically or by hand. Mechanical sizers are generally diverging rollers
or weight sizers. Modified volumetric sizers are used for potatoes. Carrots present
special sizing problems, since they must be sized by diameter (diverging rollers) and by
20. Grading. Separate into quality grades.
Packing. Pack into consumer units (bags, trays) and then pack into master shipping
containers; or bulk pack into shipping containers (bags, boxes, and bins).
Loading into transit vehicles. Bulk transport to processing plants is sometimes used for
onion, potato, and radish. For fresh market, most products are loaded in packed shipping
containers (palletized if boxes, manually stacked if bags).
Special treatments. For storage, onions and potatoes are generally sprayed with maleic
hydrazide (MH) a few weeks before harvest to inhibit sprouting during storage. Aerosol
applications of CIPC (3-chloro-isopropyl-N-phenyl carbamate) are often circulated around
stored potatoes to further inhibit sprouting. Rodent control is also necessary storages.
Non-refrigerated storage methods. Some growers occasionally store mature potatoes in
the ground several weeks before harvest. Ground storage is also used for several of the tropical
and subtropical roots, including cassava and jicama. Pits, trenches, and clamps are used for
storage of harvested tropical roots and tubers. Pits are occasionally used for short-term, small-
scale storage of potatoes in some areas.
Ventilated storage in cellars and warehouses is used for potatoes, sweet potatoes, garlic and
onions. Newer facilities with temperature and relative humidity controls provide forced-air
circulation through bulk piles of potatoes or onions, or through and around stacks of bulk bins.
21. Recommended Storage Conditions
Temperate-zone root vegetables
In California, temperate-zone root vegetables are not usually stored. When they are
the following conditions should be maintained: 0°C (32°F), 95 to 98 percent RH, and
adequate air circulation to remove vital heat from the product and prevent carbon dioxide
accumulation.
Potatoes can be stored up to 10 months under proper conditions. Most long-term potato
storage facilities are in the northern U.S. For fresh market, potatoes should be stored
the following conditions: 4° to 7°C (39° to 45°F), 95 to 98 percent RH, enough air
to prevent oxygen depletion and carbon dioxide accumulation (about 0.8 cubic feet per
minute per 100 pounds of potatoes), and exclusion of light to avoid greening. Greening is
to chlorophyll synthesis and is associated with accumulation of a toxic alkaloid, solanine.
processing (e.g., chipping), the proper conditions are 8° to 12°C (46° to 54°F), 95 to 98
percent RH, adequate ventilation, and exclusion of light. This higher temperature storage
retards undesirable sweetening of the potatoes and consequent dark color of the processed
products. Seed potatoes are best kept at 0° to 2°C (32° to 36°F), 95 to 98 percent RH, with
adequate ventilation.
Garlic should be kept at 0°C (32°F) for long-term storage (6 to 7 months); 28° to 30°C (82°
86°F) can be used for storage up to 1 month. Ventilation of about 1 cubic meter of air per
22. Onions vary in their storage capability. The more pungent types with high soluble
solids contents store longer, whereas mild onions with low soluble solids contents
are rarely stored for more than 1 month. Storage temperatures should be either 0°
to 5°C (32° to 41°F) or 28° to 30°C (82° to 86°F), as intermediate temperatures
favor sprouting. Relative humidity should be maintained at 65 to 70 percent, and
ventilation rate should be from 0.5 to 1 cubic meter of air per minute for each
cubic meter of onions. Avoid light exposure to prevent greening. The storage
potential of onions depends on the cultivar.
The use of controlled or modified atmospheres for this group of commodities is
negligible. Limited commercial CA storage (3 percent oxygen, 5 percent carbon
dioxide) of mild types of onions has been tested recently. Low concentrations of
ethylene in the storage environment of carrots and parsnips induce bitterness.
Tropical-zone root vegetables
The general storage recommendations for tropical-zone root vegetables, show that
most of these products are chilling sensitive. Some of these root crops (e.g.,
cassava) are successfully field-stored but deteriorate rapidly if harvested and held
under ambient conditions