DESCRIPTION OF COURSES
PHT 611 POST HARVEST PROCESSING OF CEREALS, PULSES AND OIL SEEDS (2L+1P) II
To acquaint with production and consumption trends, structure, composition, quality evaluation, and processing technologies for product development and value addition of various cereals, pulses and oilseeds.
Objectives and requirements of processing; raw grain characteristics and quality.
Wheat milling - products and by-products; roller flour milling; separation of milled products; manufacture of bakery products, pasta products and various processed cereal-based foods; manufacture of whole wheat atta, blended flour and fortified flour.
Rice milling technology; by-products of rice milling and their utilization; parboiling of rice- technology and effect on quality characteristics; processed products based on rice;
Corn: Types and nutritive value; dry and wet milling, manufacture of value-added products; processing of barley, oats, sorghum and millets.
Legumes and oilseeds: composition, anti-nutritional factors, processing and storage; processing of oilseeds, construction and working mechanism of different extraction equipments like single stage extraction, multiple stage static bed system, bollmann extractor, hildebrandt extractor; assessment of processed product quality; packaging of processed products .
Cleaning & grading of raw grains, grain drying , parboiling of paddy , paddy milling and separation, cleaning & grading of grains, pulse milling and separation, cleaning & grading of milled pulse, pre-treatments for oil extraction, oil extraction, separation of milled products product quality assessment, plant layout & design, packaging for processed products. Physicochemical and rheological properties; conditioning of wheat; milling of wheat and rice by laboratory mill; parboiling of rice; puffing and popping of grains; experimental parboiling and assessment of degree of polishing; extraction of oil using expeller and solvent extraction methods; visit to related processing industries.