This reference book covers traditional and recent technologies in the detection and disinfection of stored foods. Storage of durables is challenging and demands scientific management protocols. This book focuses on the use of non-chemical methods of disinfection in durables like cereals, pulses, oilseeds, millets, and spices. It discusses important disinfection techniques like biological control, extreme-temperature-based approaches, insect-repellent packaging, and nano-based techniques. The book also covers the detection of pests and some chemical methods of disinfection. It is an important reference for professionals, researchers, and post-graduate food science and technology students.
1 Focuses on the non-chemical methods for grain disinfestation.
2. Reviews the rising need for a shift to non-chemical methods of disinfection of stored foods.
3. Includes a blend of topics on entomology, food engineering, food design, and regulations.
4. Discusses conventional methods of disinfection as well as chemical approaches.
5. Covers topics like extreme temperature-based approaches, dielectric heating, insect traps, and use of inert materials.
