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Storage of Cereal Grains and Their Products

by Kurt A. Rosentrater

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A wide-ranging reference on grain storage systems and risks

$297.61 USD
$297.61 USD $297.61 USD

Paperback New English

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AlbakiReads Editorial

A wide-ranging reference on grain storage systems and risks

Organized in four main sections, this fifth edition maps grain storage from system selection and implementation to day-to-day handling operations. It addresses cleaning, drying, aeration, and instrumentation alongside storage challenges affecting grains, pulses, oils, and pseudocereals, including chemical, rodent, insect, and biosecurity concerns. The volume also brings economic considerations, government regulations, and future issues into the discussion, placing technical storage decisions within a broader operational context. Its scope spans storage systems used in both developed and developing regions.

Good fit for readers who enjoy

  • Grain storage and handling professionals
  • Researchers in cereal science and food processing
  • Postgraduate students studying grain systems or storage technology

Themes

Grain storage systemsHandling, drying, and aerationStored-product pests and biosecurityStorage economics and regulation

Based on publisher information and book metadata.

Book overview

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.

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