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Cereals processing technology

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1<br />

Introduction<br />

W. G. Owens, Satake Centre for Grain Process Engineering,<br />

University of Manchester Institute of Science and Technology<br />

The cereal <strong>processing</strong> industry may be described as any industry that takes a<br />

cereal or a cereal product as its raw material. Most cereal processes produce<br />

foodstuffs but a few produce items such as starch for industrial or other uses.<br />

Because of the importance of cereals in the human food chain, cereals<br />

<strong>processing</strong> has evolved dramatically from humble beginnings as one of the<br />

world’s oldest industries to the sophisticated one we know today. It took many<br />

incremental advances to achieve today’s state of the art. This book aims to<br />

highlight some of the more recent contributions to this continual evolution.<br />

Why are cereals so dominant in the food sector? The answer is simple.<br />

<strong>Cereals</strong> are a versatile and reliable source of food. They are easy to store and<br />

may be used to produce a myriad of food products. <strong>Cereals</strong> <strong>processing</strong> thus<br />

forms a large and important part of the food production chain. It also plays a<br />

lesser, but no less important role in the non-food sector. It is for these reasons<br />

that ways of improving cereal <strong>processing</strong> <strong>technology</strong> and practice need to be<br />

addressed on a continual basis. There are many texts available, such as ‘Kent’s<br />

Technology of <strong>Cereals</strong>’ that address the basic issues of cereals <strong>processing</strong>, but<br />

there are few texts available that review the most recent developments in each<br />

<strong>processing</strong> sector. This collection seeks to address this gap.<br />

The world is becoming a more competitive place, with trade barriers being<br />

removed and transportation becoming more efficient. This coupled with the<br />

benefits of scale and efficiency that technological improvements have made<br />

possible means that <strong>processing</strong> facilities are becoming larger and fewer in<br />

number. Moreover, these plants are expected to operate with greater levels of<br />

reliability over longer operating cycles. Within mainstream processes like flour<br />

milling or bread baking, for example, the emphasis is still heavily towards<br />

process efficiency and increased scale of operation to curtail <strong>processing</strong> cost.

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