How to Reduce the Grain Loss During Postharvest Handling?

26min

The loss of the food production whole chain is serious. Firstly, the physiological characteristics and storage characteristics of food are introduced. After postpartum, food still carries out life activities, including the characteristics of aging, breathing and so on, and it has the storage characteristics of acid and bitter. Then it introduces the reasons for the whole chain loss after the production of grain, it mainly explains the five factors that affect the loss of grain during storage, shares the storage technology after the production of grain, and finally introduces the storage cases of rice, wheat, rice, flour and corn.

Lecturer

Ding Chao

Associate Professor

Associate Professor, deputy dean of Department of Food Science and Engineering, Nanjing University of Finance and Economics(NUFE). In the field of grain drying storage technology and equipment, Prof Ding has presided over more than 10 projects of National Natural Science Foundation, Youth Foundation and key research and development program, published nearly 60 papers, applied for the authorization of American invention patents, more than 10 domestic invention patents, and authorized 10 software Copyrights. He received the first prize of science and technology of China National Cereals and Oils Association in 2019, the second prize of science and technology of China National Cereals and Oils Association in 2022, and the Second Youth Science and Technology Award of China National Cereals and Oils Association in 2022.

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