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Grain Elevator Dust Explosions c1980 OSHA

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Cereal Grains: Assessing and Managing Quality, Second Edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains.

Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets.

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Description

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.

Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.

Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species, including wheat (common and durum), rye and triticale, barley and oats, rice, maize (corn), pseudocereal species, sorghum, and the millets. Divided into five sections, the book analyses these for the range of cereal species before a final section summarizes key findings.

Key Features

Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods

Provides a complete and thorough update to the first edition, analyzing the range of major cereal species

Presents detailed advice on the management of cereal quality at each stage of production and processing

Documents the latest research in cereal grains, from their nutraceutical and antioxidant traits, to novel detection methods

Provides a complete and thorough update to the first edition, analyzing the range of major cereal species

Presents detailed advice on the management of cereal quality at each stage of production and processing

Details

Copyright

Copyright © 2017 Elsevier Ltd. All rights reserved.

Imprint

Woodhead Publishing

You currently don't have access to this book, however you can purchase separate chapters directly from the table of contents or buy the full version.

# data[].attributes.attachment_link.description
Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others.

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cereals grain for the food and beverage industries

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cereals grain for the food and beverage industries

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Cereals are a staple food of the human diet and have a significant effect on health. As a result, they are of great importance to the food industry.
Cereals for the food and beverage industry provide a comprehensive overview of all important cereal and pseudocereal species, from their composition to use in food products.
Each chapter examines cereal structure, chemical composition (including carbohydrates and protein content), processing and applications in food and beverage products.

# data[].attributes.attachment_link.readable_text
Description

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.

Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.

Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.

Key Features

A comprehensive overview of all of the important cereal and pseudo-cereal species

Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth

Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

A comprehensive overview of all of the important cereal and pseudo-cereal species

Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth

Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Details

Copyright

Copyright © 2013 Woodhead Publishing Limited. All rights reserved.

Imprint

Woodhead Publishing

You currently don't have access to this book, however you can purchase separate chapters directly from the table of contents or buy the full version.

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Cereal Grains for the Food and Beverage Industries

# data[].attributes.attachment_link.description
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.

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Professor Tim Noakes MD guides one man through a 28 day, whole foods, high fat, sugar and wheat free diet - with amazing results.

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Food made from processed grains called breakfast cereal is today one of the most popular breakfast foods (50% of Americans, for instance, eat cereals for breakfast every day but Americans are only 4th greatest consumers of cereals in the world).

Cereals were invented as a healthy diet. In time, most of them turned into very unhealthy type of food. They have high sugar and fat and not too much of useful ingredients. But not all cereals are bad for you. Some of them can help you lead a healthy life and even save you from some horrible diseases.

Cereals can have beneficial characteristics. But not all cereals are the same. Nor all porridges. Learn some interesting facts about cereals, how are they made around the world and how they can help you.

When the first commercial breakfast cereals appeared, no one knew what will happen. But many other appeared after them, some similar, some completely different, some better, some worse. And all of them are made differently.

Brief History of Cereals

Processed grains are used for human nutrition since the ancient times. Porridge (made by boiling ground, crushed, or chopped cereal in water or milk) was known in Europe and Russia for thousands of years. Native peoples of North America had their variants of processed grains which they used for nourishment (grits and hominy).

Morning meals of 19th century America consisted largely of meat and didn't have enough fiber which resulted in digestive problems and constipation. Because of that vegetarian movement started appearing and food reform began. The Seventh-day Adventists from Michigan made these food reforms part of their religion which will later have an important part in discovery of breakfast cereals.

The first breakfast cereals were made by Ferdinand Schumacher, a German immigrant, in 1854. He produced them on a hand oats grinder in the back room of his store in Akron, Ohio. The first company for manufacturing oatmeal in the United States was also his. It was called "German Mills American Oatmeal Company" and it will later become "Quaker Oats Company". At around the same time appeared the first cold breakfast cereal. It was called "Granula" and was invented by James Caleb Jackson. After that George H. Hoyt created "Wheatena" cereals and started selling it in boxes instead by the pound. These early variants where not too popular because they had to be soaked overnight so they could be edible in the morning.

John Harvey Kellogg, doctor, medical superintendent at the Western Health Reform Institute, and Adventist experimented with granola to invent lighter and bland food for his patients (he believed that strong food leads to sin). Him and his brother William experimented with granola and, because of a mistake they made, invented with Cornflakes which they patented in 1891 and started mass-producing it in 1906. Patients of sanatorium liked corn flakes and soon the whole country joined them. William K. Kellogg bought patent in 1906 and opened Kellogg Toasted Corn Flake Company. He stopped producing corn flakes as a health food, he started adding sugar and began heavy advertising campaign which made of company what it is today. He was the first to offer prizes for those who buy his products. Charles W. Post was inspired by Kellogg's cornflakes (he was at one time a patient at their sanatorium) and invented Grape-nuts (which had nutty flavor but contained no grapes and no nuts). He founded Post company also in Battle Creek, Michigan where the Kellogg's company was. Cereals spread around the world and other companies started appearing. "Force" wheat flakes appeared in UK in 1902, for instance. The first puffed cereals appeared in 1930s and were called Kix. Cereals became popular again in 1960s with other types of health food. Today, breakfast cereal industry has gross profit margins of 40 - 45% and, in some markets, penetration of 90%.

50% of ingredients of breakfast cereals "Honey Smacks" and "Golden Crisp" manufactured by Kellogg's, consists of sugar.

People call Battle Creek, Michigan the "Cereal Capital of the World". Kelloog's and Post are based there.

Healthy variants of breakfast cereals can be really healthy. They have vitamins, minerals and antioxidants.

A cannon that was used in the Spanish-American war was converted into the first pressure cooker for making puffed cereals.

After the Second World War, breakfast cereal manufacturers started predominantly targeting children in their advertisements and haven't stopped since.

Note: This site does not provide medical advice, diagnosis or treatment.

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History of Cereals - Who invented Cereal?

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Since we cultivated grains we used them in some form or other as nourishment for animals and humans. Since the 19th century we use them as cereals and they have become more and more popular for different reasons. Read about history of cereals here.

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A cereal is any grass cultivated (grown) for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. The term may also refer to the resulting grain itself (specifically " cereal grain"). Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals.

In their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. When processed by the removal of the bran, and germ, the remaining endosperm is mostly carbohydrate. In some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains.

The word "cereal" is derived from , the Roman goddess of harvest and agriculture.

Agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for greater organization of political power (and the creation of social stratification), as decisions had to be made regarding labor and harvest allocation and access rights to water and land. Agriculture bred immobility, as populations settled down for long periods of time, which led to the accumulation of material goods.

Early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, in which many of these villages were based. There is evidence of the cultivation of cereals in Syria approximately 9,000 years ago. Wheat, Barley, Rye, Oats and Flaxseeds were all domesticated in the Fertile Crescent during the early Neolithic. During the same period, farmers in China began to farm rice and millet, using human-made floods and fires as part of their cultivation regimen. Fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The use of soil amendments, including manure, fish, compost and ashes, appears to have begun early, and developed independently in several areas of the world, including Mesopotamia, the Nile Valley and Eastern Asia.

The first cereal grains were domesticated by early primitive humans. About 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture. Around the same time, millets and kinds of rice were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa.

Cereals were the foundation of human civilization. Cereal frontiers coincided with civilizational frontiers. The term Fertile Crescent explicitly implies the spatial dependence of civilization on cereals. The Great Wall of China and the Roman limes demarcated the same northern limit of the cereal cultivation. The Silk Road stretched along the cereal belt of Eurasia. Numerous Chinese imperial edicts stated: "Agriculture is the foundation of this empire," while the foundation of agriculture were the Five Grains.

Cereals determined how large and for how long an army could be mobilized. For this reason, Shang Yang called agriculture and war "the One." Guan Zhong, Chanakya (the author of Arthashastra) and Hannibal expressed similar concepts. At the dawn of history, the Sumerians believed that if agriculture of a state declines, Inanna, the goddess of war, leaves this state. Several gods of antiquity combined the functions of what Shang Yang called "the One" - agriculture and war: the Hittite Sun goddess of Arinna, the Canaanite Lahmu and the Roman Janus. These were highly important gods in their time leaving their legacy until today. We still begin the year with the month of Janus (January). The Jews believe that Messiah's family will originate in the town of Lahmu ( Bethlehem); in Hebrew, beit lehem literally means "house of bread". Christians believe that Jesus Christ, who is said to have been born in Bethlehem, is the messiah. Lahmu is the reason why, in Hebrew, bread ( lehem) and warfare ( milhama) are of the same root.[citation needed ] In fact, most persistent and flourishing empires throughout history in both hemispheres were centered in regions fertile for cereals.

Historian Max Ostrovsky argues that this historic pattern never changed, not even in the Industrial Age. He stresses that all modern great powers have traditionally remained first and foremost great cereal powers. The "finest hour" of the Axis powers "ended precisely the moment they threw themselves against the two largest cereal lebensraums" (the United States and the USSR). The outcome of the Cold War followed the Soviet grave and long-lasting cereal crisis, exacerbated by the cereal embargo imposed on the USSR in 1980. And, called "the grain basket of the world," the most productive "cereal lebensraum" dominates the world ever since.

Having analyzed the mechanism at work behind this pattern, Ostrovsky outlined that the cereal power determines the percentage of manpower available to non-agricultural sectors including the heavy industry vital for military power. He emphasized that chronologically the Industrial Revolution follows the modern Agricultural Revolution and spatially the world's industrial regions are bound to cereal regions. Taken from space, map of the global illumination is said to indicate by its brightest parts the industrial regions. These regions coincide with cereal regions. Ostrovsky formulized a universal indicator of national power valid for all periods: total cereal tonnage produced by one percent of nation's manpower. For the present, this indicator demonstrates a unipolar international hierarchy.

During the second half of the 20th century there was a significant increase in the production of high-yield cereal crops worldwide, especially wheat and rice, due to an initiative known as the Green Revolution. The strategies developed by the Green Revolution focused on fending off starvation and increasing yield-per-plant, and were very successful in raising overall yields of cereal grains, but did not give sufficient relevance to nutritional quality. These modern high yield-cereal crops tend have low quality proteins, with essential amino acid deficiencies, are high in carbohydrates, and lack balanced essential fatty acids, vitamins, minerals and other quality factors. So-called ancient grains and heirloom varieties have seen an increase in popularity with the "organic" movements of the early 21st century, but there is a tradeoff in yield-per-plant, putting pressure on resource-poor areas as food crops are replaced with cash crops.

While each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants; consequently one planting yields one harvest. Wheat, rye, triticale, oats, barley, and spelt are the "cool-season" cereals. These are hardy plants that grow well in moderate weather and cease to grow in hot weather (approximately 30 °C or 85 °F, but this varies by species and variety). The "warm-season" cereals are tender and prefer hot weather. Barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics. However, some are only grown in cooler highlands, where it ' "may" ' be possible to grow multiple crops per year.

For the past few decades, there has also been increasing interest in perennial grain plants. This interest developed due to advantages in erosion control, reduced need for fertiliser, and potential lowered costs to the farmer. Though research is still in early stages, The Land Institute in Salina, Kansas has been able to create a few cultivars that produce a fairly good crop yield.

The warm-season cereals are grown in tropical lowlands year-round and in temperate climates during the frost-free season. Rice is commonly grown in flooded fields, though some strains are grown on dry land. Other warm climate cereals, such as sorghum, are adapted to arid conditions.

Cool-season cereals are well-adapted to temperate climates. Most varieties of a particular species are either winter or spring types. Winter varieties are sown in the autumn, germinate and grow vegetatively, then become dormant during winter. They resume growing in the springtime and mature in late spring or early summer. This cultivation system makes optimal use of water and frees the land for another crop early in the growing season.

Winter varieties do not flower until springtime because they require vernalization: exposure to low temperatures for a genetically determined length of time. Where winters are too warm for vernalization or exceed the hardiness of the crop (which varies by species and variety), farmers grow spring varieties. Spring cereals are planted in early springtime and mature later that same summer, without vernalization. Spring cereals typically require more irrigation and yield less than winter cereals.

Harvesting

Once the cereal plants have grown their seeds, they have completed their life cycle. The plants die, become brown, and dry. As soon as the parent plants and their seed kernels are reasonably dry, harvest can begin.

In developed countries, cereal crops are universally machine-harvested, typically using a combine harvester, which cuts, threshes, and winnows the grain during a single pass across the field. In developing countries, a variety of harvesting methods are in use, depending on the cost of labor, from combines to hand tools such as the scythe or grain cradle.

If a crop is harvested during humid weather, the grain may not dry adequately in the field to prevent spoilage during its storage. In this case, the grain is sent to a dehydrating facility, where artificial heat dries it.

In North America, farmers commonly deliver their newly harvested grain to a grain elevator, a large storage facility that consolidates the crops of many farmers. The farmer may sell the grain at the time of delivery or maintain ownership of a share of grain in the pool for later sale. Storage facilities should be protected from small grain pests, rodents and birds.

The following table shows the annual production of cereals in 1961, 1980, 2000, 2010, 2018 and 2019/2020.

Grain

Worldwide production
(millions of metric tons)

Notes

205

397

592

852

1,148

1,148

A staple food of people in the Americas, Africa, and of livestock worldwide; often called corn in North America, Australia, and New Zealand. A large portion of maize crops are grown for purposes other than human consumption.

Rice Production is in milled terms.

285

397

599

480

506

755

The primary cereal of tropical and some temperate regions. Staple food in most of Brazil (both maize and manioc/ cassava were once more important and their presence is still stronger in some areas), other parts of Latin America and some other Portuguese-descended cultures, parts of Africa (even more before the Columbian exchange), most of South Asia and the Far East. Largely overridden by breadfruit (a dicot tree) during the South Pacific's part of the Austronesian expansion.

222

440

585

641

734

768

The primary cereal of temperate regions. It has a worldwide consumption but it is a staple food of North America, Europe, Australia, New Zealand, most of the Southern Cone and much of the Greater Middle East. Wheat gluten-based meat substitutes are important in the Far East (albeit less than tofu) and said to resemble meat texture more than others.

26

25

28

33

31

28

A group of similar but distinct cereals that form an important staple food in Asia and Africa.

50

41

26

20

23

Popular worldwide as a breakfast food and livestock feed. In human consumption, oats can be served as porridge as oatmeal, although oats could be eaten in various different forms other than rolled oats, including unprocessed oats.

Maize, wheat, and rice together accounted for 89% of all cereal production worldwide in 2012, and 43% of the global supply of food energy in 2009, while the production of oats and rye have drastically fallen from their 1960s levels.

Other cereals not included in FAO statistics, include:

Teff, an ancient grain that is a staple in Ethiopia and grown in sub-Saharan Africa as a grass primarily for feeding horses. It is high in fiber and protein. Its flour is often used to make injera. It can also be eaten as a warm breakfast cereal similar to farina with a chocolate or nutty flavor. Its flour and whole grain products can usually be found in natural foods stores.

Wild rice, grown in small amounts in North America.

Several other species of wheat have also been domesticated, some very early in the history of agriculture:

Spelt, a close relative of common wheat.

Einkorn, a wheat species with a single grain.

Emmer, one of the first crops domesticated in the Fertile Crescent.

Durum, the only tetraploid species of wheat currently cultivated, used to make semolina flour.

Kamut, an ancient relative of durum with an unknown history.

In 2013 global cereal production was a then record 2,521 million tonnes. The FAO 2019/2020 global cereal production estimate released in December 2020 is 2,706 million tonnes and the forecast for the 2020/2021 season was 2.741 million tonnes.

The FAO reports the major wheat exporters are Argentina, Australia, Canada, the EU, Kazakhstan, the Russian Federation, Ukraine and the United States. The major coarse grain exporters are Argentina, Australia, Brazil, Canada, the EU, the Russian Federation, Ukraine and the United States. The major rice exporters are India, Pakistan, Thailand, the United States, and Vietnam.

Some grains are deficient in the essential amino acid, lysine. That is why many vegetarian cultures, in order to get a balanced diet, combine their diet of grains with legumes. Many legumes, however, are deficient in the essential amino acid methionine, which grains contain. Thus, a combination of legumes with grains forms a well-balanced diet for vegetarians. Common examples of such combinations are dal (lentils) with rice by South Indians and Bengalis, dal with wheat in Pakistan and North India, beans with corn tortillas, tofu with rice, and peanut butter with wheat bread (as sandwiches) in several other cultures, including the Americas. The amount of crude protein measured in grains is expressed as grain crude protein concentration.

Cereals contain exogenous opioid food peptides called exorphins such as gluten exorphin. They mimic the actions of endorphines because they bind to the same opioid receptors in the brain.

The ISO has published a series of standards regarding cereal products which are covered by ICS 67.060.

Media related to Cereals at Wikimedia Commons The dictionary definition of cereal at Wiktionary

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A cereal is any grass cultivated (grown) for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. The term may also refer to the resulting grain itself (specifically " cereal grain").

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Cereal factory.

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Kellogg's Cereal Cereal Song Cereal Commercial Trix Cereal Cereal Steven Malcolm Rap Cereal Cereal Box Eclipse Viewer Cereal 1989 Cereal Bar Cereal 2017 Cereal Advertisements How to Draw a Realistick Bowl of Cereal Cereal Boxes Cereal Is Bad for You Cereal Ads Cereal Killer Cereal Girl Cereal Straws Cereal and Milk Disney Cereal Cereal Germ