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Drying, handling, storing and quality monitoring of pulses

Code: 9781838794040
C.B. Singh, University of South Australia, Australia; and D.S. Jayas, University of Manitoba, Canada

Chapter synopsis: Pulses are an affordable, vegetarian source of protein. They are low in fat, high in carbohydrates and a rich source of micronutrients, amino acids and vitamins. This chapter discusses on how drying, storing and handling of pulses can adversely affect their quality. It reviews how pulse quality is assessed and discusses strategies for drying, handling and storing pulses in order to maintain quality. A technology for grain monitoring and automated aeration control system, as well as non-destructive techniques for quality assessment of pulses, is described.

DOI: 10.19103/AS.2017.0023.15
Table of contents 1 Introduction 2 Pulse quality 3 Insects affecting stored pulses 4 Moisture content, drying and aeration 5 Pulse storage and handling 6 Quality evaluation using colour and hyperspectral imaging 7 Summary 8 Where to look for further information 9 References

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