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.
- 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
Part II: Design and operation of grain facilities 6. Physical, chemical, and engineering properties of grains 7. Layout, functional, and operational design considerations 8. Structural design, life safety, and explosion prevention considerations 9. Material handling operations 10. Cleaning and sorting operations 11. Grain sampling, inspection, and grading 12. Moisture in grains and its measurement 13. Near infrared and other rapid measurement systems 14. Grain drying systems 15. Grain aeration systems and storage management 16. Sensors, instrumentation, control, and automation systems 17. Safety, human interactions, and decision making processes 18. Management systems and good manufacturing practices 19. Identity preservation and considerations for genetically-modified organisms 20. Seed handling operations
Part III: Preservation of grain quality 21. Biochemical, functional, and nutritive changes during storage 22. Microflora and molds in grains 23. Mycotoxins in grains 24. Rodents in grains 25. Insects in grains 26. Control of pests and preventing deterioration during storage 27. Integrated pest management 28. Biosecurity
Part IV: Further considerations 29. Economics of grain storage 30. Federal regulations and oversight 31. International perspectives 32. Conclusions and future prospects
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.