Front Cover -- Handbook of Farm, Dairy and Food Machinery Engineering -- Copyright Page -- Dedication -- Contents -- Preface to the Second Edition -- Preface to the First Edition -- List of Contributors -- 1 The Food Engineer -- 1. Nature of Work and Necessary Skills -- 2. Academic and Industry Preparation -- 3. Work Opportunities for a Food Engineer -- 3.1 Job Description Sample 1 -- 3.2 Job Description Sample 2 -- 3.2.1 Essential Functions -- 3.3 Job Description Sample 3 -- 3.4 Job Description Sample 4 -- 3.4.1 Food Engineering Research -- 3.4.2 Requirements -- 3.5 Job Description Sample 5 -- 4. Engineering Jobs -- 5. Future Opportunities -- 6. Conclusions -- Reference -- Further reading -- 2 Food Regulations -- 1. Background -- 2. Federal Register -- 3. Code of Federal Regulations -- 4. United States Code -- 5. State and Local Regulations -- 6. USDA-FSIS Sanitation Programs -- 6.1 Sanitation -- 6.1.1 Sanitation Performance Standards -- 6.1.2 Sanitation Standard Operating Procedures (SSOPs) -- 7. FDA Sanitation Programs -- 8. Food Safety Modernization Act -- 8.1 Prevention -- 8.2 Inspection and Compliance -- 8.3 Response -- 8.4 Imports -- 9. Hazard Analyses and Critical Control Point Program (HACCP) -- 9.1 Prerequisite Programs -- 10. Meat Processing -- 11. Shell Eggs -- 11.1 Egg Products -- 12. Seafood Processing -- 13. Fruits, Vegetables, and Nuts -- 14. Beverages -- 14.1 Alcoholic Beverages -- 14.2 Carbonated Beverages -- 14.3 Bottled Water -- 14.4 Fruit and Vegetable Juices -- 14.5 Milk and Milk Products -- 14.6 Pasteurization -- 15. Canned Foods -- 16. Food Service/Restaurants -- 17. Export Foods -- 18. Imported Foods -- 19. Conclusions -- 20. Acronyms -- References -- 3 Food Safety Engineering -- 1. Introduction -- 2. Intervention Technologies -- 2.1 Novel Non-Thermal Intervention Technologies -- 2.1.1 High-Pressure Processing.

2.1.2 Pulsed Electric Field Processing -- 2.1.3 Irradiation -- 2.1.4 Ultraviolet Disinfection -- 2.2 Chemical Interventions -- 2.2.1 Ozone -- 2.2.2 Other Chemical Interventions -- 2.3 Hurdle Approach -- 3. Control/Monitoring/Identification Techniques -- 3.1 Chromogenic Microbiological Media -- 3.2 Molecular and Immunological Assays Methods -- 3.2.1 DNA Probe Methods -- 3.2.2 Polymerase Chain Reaction Assays -- 3.2.3 ELISA -- 3.3 Biosensors -- 3.4 Fourier Transform Infrared Spectrometry -- 4. Packaging Applications in Food Safety -- 4.1 Active Packaging -- 4.2 Intelligent or "Smart" Packaging -- 4.3 Tamper Evident Packaging -- 5. Tracking and Traceability -- 6. Byproducts of Processing -- 6.1 Acrylamide -- 6.2 3-MCPD -- 7. Conclusions -- Acknowledgment -- References -- 4 Farm Machinery Automation for Tillage, Planting Cultivation, and Harvesting -- 1. Introduction -- 2. Vehicle Guidance -- 2.1 Guidance Strategies -- 2.1.1 Manual Vehicle Guidance -- 2.1.2 Operator-Assisted Vehicle Guidance -- 2.1.3 Semi-Autonomous Vehicle Guidance -- 2.1.4 Fully Autonomous Vehicle Guidance -- 3. Implement Guidance Systems -- 4. Guidance Methods -- 4.1 GPS -- 4.2 Machine Vision -- 4.3 Dead Reckoning -- 4.4 Inertial -- 4.5 Crop Feelers -- 4.6 Furrow Following -- 5. Challenges Facing Autonomous Vehicles -- 5.1 Safety -- 5.2 Liability -- 6. Summary -- References -- Other Contacts -- 5 Air Seeders for Conservation Tillage Crop Production -- 1. Opener Design Options -- 2. Managing Crop Residue -- 3. Soil Disturbance and Environmental Impacts -- 4. Seed/Fertilizer Placement, Row Spacing -- 5. Depth Control and Packing -- 6. Varying Conditions -- 7. Precision Agriculture -- 8. Energy Requirements -- 9. Commercial Options -- Reference -- Further reading -- 6 Grain Harvesting Machinery -- 1. General -- 2. History -- 3. Pre-Harvest Issues that Affect Machine Design.

4. Performance Factors -- 5. Heads: Grain Platforms, Corn Heads, and Strippers -- 6. Feederhouse -- 7. Cylinder or Rotor and Concave -- 8. Separation: Straw Walkers or Rotary Separation -- 9. Cleaning Shoe -- 10. Elevators: Clean Grain and Tailings -- 11. Grain Bin and Unloading Auger -- 12. Other Attachments -- 13. Operator's Station, Adjustments, and Monitoring Systems -- 14. Field Performance -- 15. Grain Damage -- 16. Combine Trends -- References -- 7 Grain Storage Systems Design -- 1. Materials -- 1.1 Physical Properties of Agricultural Grains -- 1.2 Management Factors -- 1.3 Codes -- 2. Drying -- 2.1 Purpose of Drying -- 2.2 Classification of Dryer Types -- 2.3 Theory and Simulation of Drying -- 3. Structural Loads -- 3.1 Loads Caused by the Grain -- 3.2 Eccentric Discharging of Grain from a Bin -- 3.3 Flumes -- 3.4 Stresses in Granular Materials -- 3.5 Temperature Cables -- 3.6 Thermal Loads and Moisture Induced Loads -- 3.7 Conical Grain Bins -- 3.8 Flat Storage -- 3.9 Janssen's Equation -- 3.10 Flat Storage, Shallow and Deep Bins -- 3.11 Loads on Hoppers -- 3.12 Snow and Wind Loads -- 3.13 Seismic Loads -- 4. Grain Handling -- 4.1 Screw Conveyors -- 4.2 Belt Conveyors -- 4.3 Bucket Elevators -- 4.4 Pneumatic Conveyors -- 4.5 Chutes -- 4.6 Grain Cleaning -- 5. Testers for Measuring Flow Properties -- 5.1 Classification of Flow Testers -- 5.2 Examples of Flow Testers -- 5.3 Modeling of Granular Materials -- References -- 8 Milking Machines and Milking Parlors -- 1. Introduction -- 2. The Milking Machine -- 2.1 Milking Unit -- 2.2 Pipe Systems -- 2.2.1 Milklines -- 2.2.2 Pulsator Airlines -- 2.2.3 Main Airline -- 2.2.4 Distribution Tank or Interceptor -- 2.3 Vacuum Production and Control -- 2.3.1 Vacuum Pumps -- 2.3.2 Vacuum Regulation -- 2.3.3 Vacuum Gauge -- 2.4 Receiver Group and Milk Transfer Line -- 3. Milking Parlors.

3.1 Milking Parlor Construction Methods -- 3.2 Environmental Control -- 3.3 Milking Parlor Types -- 3.3.1 Herringbone -- 3.3.2 Parallel -- 3.3.3 Para-Bone/Swing-Over -- 3.3.4 Rotary or Carousel -- 3.3.5 Side Open or Tandem -- 3.3.6 Flat -- 3.4 Other Milking Parlor Design Elements and Support Equipment -- 3.4.1 Entrance/Exit Gates -- 3.4.2 Indexing Stalls -- 3.4.3 Automatic Cluster Removers -- 3.4.4 Crowd Gates -- 3.4.5 Animal Identification and Data Collection/Records Systems -- References -- 9 Dairy Product Processing Equipment -- 1. Introduction -- 2. Clarification, Separation, and Standardization -- 3. Pasteurization -- 4. UHT Sterilization -- 5. Homogenization -- 6. Membrane Processing -- 7. Evaporation -- 8. Drying -- 9. Ice Cream Manufacturing Equipment -- 10. Butter Manufacturing Equipment -- 11. Cheese Manufacturing Equipment -- References -- 10 Grain Process Engineering -- 1. Drying -- 1.1 On-Farm Drying -- 1.1.1 Combined Conduction-Convection Heating Rotary Dryer -- 1.2 Fluidized Bed Dryers -- 2. Pre-Storage Grain Treatments -- 2.1 Grain Damage from Insects -- 2.1.1 Chemical Fumigation -- 2.1.2 Heat Treatment -- 2.1.3 Gamma Irradiation -- 2.1.4 Modified Atmosphere -- 2.1.4.1 Low Oxygen Atmosphere -- 2.1.4.2 High Carbon Dioxide -- 2.1.4.3 Modified Atmosphere at Increased Temperature -- 2.1.4.4 Modified Atmosphere at Low Temperature -- 2.1.5 Pressurized Carbon Dioxide -- 3. Post-Harvest Value Addition -- 3.1 Artificial Aging -- 3.2 Design and Development of the Steam Chamber -- 3.3 Aroma Enhancement of Milled Rice -- 3.3.1 Production of ACPY -- 3.3.2 Aroma Enhancement of Milled Rice -- 4. Cooking and Processing -- 4.1 Retort Packaging -- 4.1.1 Packaging Material of Flexible Pouch -- 4.1.2 Soaking Process -- 4.1.3 Boiling Process -- 4.1.4 Filling and Closing Processes -- 4.1.5 Retorting System -- 4.1.6 Sterilization of Food in Retort Pouches.

4.2 Quick Cooking Brown Rice -- 4.2.1 Quick Cooking Rice Process -- 4.2.2 Important Factors Affecting the Process of Quick Cooking Brown Rice -- 4.2.2.1 Preheating -- 4.2.2.2 Soaking -- 4.2.2.3 Cooking -- 4.3 Germinated Brown Rice -- 5. Quality Evaluation -- 5.1 Image Analysis -- 5.2 Texture Evaluation of Cooked Rice -- 5.2.1 Objective Measurement of Cooked Rice Texture -- 5.2.1.1 Application of NIR Spectroscopy on Grain Quality -- 5.2.1.2 Rapid Variety Identification of Rough Rice by NIR Spectroscopy -- References -- 11 Technology of Processing of Horticultural Crops -- 1. Introduction -- 1.1 General Background -- 1.2 Importance of Fruit and Vegetables -- 1.3 Fruits and Vegetable Suitable for Processing -- 1.4 Location of Processing Operation -- 1.5 Processing Systems -- 1.5.1 Small-Scale Processing -- 1.5.2 Intermediate-Scale Processing -- 1.5.3 Large-Scale Processing -- 2. Properties of Fruits and Vegetables -- 2.1 General Background -- 2.2 Fruit Development -- 2.3 Chemical Composition -- 2.3.1 Water -- 2.3.2 Sugars -- 2.3.3 Organic Acids -- 2.3.4 Starch -- 2.3.5 Phenolic Components -- 2.3.6 Flavor Volatiles -- 2.3.7 Plant Pigments -- 2.3.8 Amino Acids -- 2.3.9 Proteins -- 2.3.10 Vitamins -- 2.3.11 Minerals -- 2.3.12 Fat -- 2.3.13 Other Components -- 2.4 Structural Features -- 3. Biological Deterioration and Control -- 4. Methods for Minimizing Deterioration -- 4.1 Physical Methods of Reducing Deterioration -- 4.2 Methods for Preserving Fresh Fruit and Vegetables -- 4.2.1 Modified Atmosphere -- 4.2.2 Disinfestation Treatments -- 5. General Methods of Fruit and Vegetable Preservation -- 5.1 Storage of Fresh Produce -- 5.2 Preservation by Manipulation of Water Activity -- 5.3 Chemical Preservation -- 5.3.1 Sulfur Dioxide (SO2) -- 5.3.2 Benzoates -- 5.3.3 Sorbates -- 5.3.4 Parabens -- 5.4 Preservation by Acidification -- 5.5 Preservation with Sugar.

5.6 Preservation by Heat.