THEORY AND PRINCIPLES

OF AGRICULTURAL
PROCESSING OF GRAINS
Reference: Belonio, Alexis T. Introduction to
Agricultural Processing and Food Engineering
DEFINITION
 Agricultural Processing – a study that
deals on the principles and practices of
processing agricultural products suitable for
food or feed.

 Food Engineering – a study that deals with

the application of engineering principles of
converting agricultural products into different
kinds of food.
DURABLE CROPS
crops that are produced and harvested
with normally low moisture content of
about 20 to 30%
Not easy to deteriorate or spoil
exs. Cereal grains and legumes
PERISHABLE CROPS
crops that have high moisture
content (30% and above) and easily
deteriorate and spoil.
exs.
 Fruits
 Vegetables
 Dairy
 Meat
 Fish
CATEGORY OF PROCESSING OPERATION

Primary processing
➢ processing operation which does not
heavily change the physical
characteristics of the products
Ex. Drying of grains and dehydration of fruits
Secondary processing
➢processing operation which change
the physical properties of the
product
Ex. On- plant processing such as
converting banana into catsup or
mango to puree