UNIT 1:
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Introduction to cereal grains, legumes and oilseeds: Structure and composition of cereal grains, legumes and oilseeds
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Supply chain of food grains, Hydrothermal treatment of grains
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Supply chain of food grains, Hydrothermal treatment of grains
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Cereal based fermented products, breakfast cereal foods -flaked, puffed, expanded, extruded and shredded products etc.
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Corn-milling (wet and dry), cornflakes.
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Barely-Milling, Malting, Processing of beer
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Barely-Milling, Malting, Processing of beer
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Oats- Milling (oatmeal, oat flour & oat flakes). Sorghum, Pearl Millet, finger millet- Milling
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Oats- Milling (oatmeal, oat flour & oat flakes). Sorghum, Pearl Millet, finger millet- Milling
UNIT 2:
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Paddy processing and rice milling; milling machines
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Conventional milling; modern milling; milling operations
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Conventional milling; modern milling; milling operations
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Milling efficiency. Quality characteristics influencing final milled products
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Milling of rice types; huller mill, sheller-cum-cone polisher mill
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Modern rice milling unit operation-dehusking, paddy separating, polishing and grading
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Factors affecting rice yield during milling
UNIT 3:
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Wheat classification, Structure of wheat grain
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Wheat milling soft and durum wheat processing
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Wheat milling soft and durum wheat processing
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Turbo grinding and air-classification
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Turbo grinding and air-classification
