An Integrated Systems Approach for the Analysis of Alternative Energy and Concentration Technologies in Tomato Paste Production Processes PDF Download
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Author: Hebert de Jesús Díaz-Flores
Publisher:
ISBN:
Category :
Languages : en
Pages : 734
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Book Description
Author: Hebert de Jesús Díaz-Flores
Publisher:
ISBN:
Category :
Languages : en
Pages : 734
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Book Description
Author: Seid Mahdi Jafari
Publisher: Elsevier
ISBN: 0128187654
Category : Technology & Engineering
Languages : en
Pages : 401
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Book Description
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sections, "Evaporation basics," "Different types of evaporators, "Application of evaporators in the food industry and "Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. - Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam - Brings new opportunities in food processing through innovative evaporation processes - Covers the design, control and efficiency of evaporators
Author:
Publisher:
ISBN:
Category : Power resources
Languages : en
Pages : 906
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Book Description
Semiannual, with semiannual and annual indexes. References to all scientific and technical literature coming from DOE, its laboratories, energy centers, and contractors. Includes all works deriving from DOE, other related government-sponsored information, and foreign nonnuclear information. Arranged under 39 categories, e.g., Biomedical sciences, basic studies; Biomedical sciences, applied studies; Health and safety; and Fusion energy. Entry gives bibliographical information and abstract. Corporate, author, subject, report number indexes.
Author: Jimmy C.M. Kao
Publisher: CRC Press
ISBN: 1351652850
Category : Science
Languages : en
Pages : 1057
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Book Description
The 2016 International Conference on Civil, Architecture and Environmental Engineering (ICCAE 2016), November 4-6, 2016, Taipei, Taiwan, is organized by China University of Technology and Taiwan Society of Construction Engineers, aimed to bring together professors, researchers, scholars and industrial pioneers from all over the world. ICCAE 2016 is the premier forum for the presentation and exchange of experience, progress and research results in the field of theoretical and industrial experience. The conference consists of contributions promoting the exchange of ideas between researchers and educators all over the world.
Author: Bhesh Bhandari
Publisher: Elsevier
ISBN: 0443184364
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author: Jimmy C.M. Kao
Publisher: CRC Press
ISBN: 1351849379
Category : Science
Languages : en
Pages : 1667
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Book Description
This two-volume work contains the papers presented at the 2016 International Conference on Civil, Architecture and Environmental Engineering (ICCAE 2016) that was held on 4-6 November 2016 in Taipei, Taiwan. The meeting was organized by China University of Technology and Taiwan Society of Construction Engineers and brought together professors, researchers, scholars and industrial pioneers from all over the world. ICCAE 2016 is an important forum for the presentation of new research developments, exchange of ideas and experience and covers the following subject areas: Structural Science & Architecture Engineering, Building Materials & Materials Science, Construction Equipment & Mechanical Science, Environmental Science & Environmental Engineering, Computer Simulation & Computer and Electrical Engineering.
Author:
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 798
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Book Description
Author: Nigel H. Banks
Publisher: Academic Press
ISBN: 0080920780
Category : Technology & Engineering
Languages : en
Pages : 637
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Book Description
Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach. Postharvest Handling is unique in its application of this systems approach to the handling of fruits and vegetables, exploring multiple aspects of this important process through chapters written by experts from a variety of backgrounds.Newly updated and revised, this second edition includes coverage of the logistics of fresh produce from multiple perspectives, postharvest handing under varying weather conditions, quality control, changes in consumer eating habits and other factors key to successful postharvest handling.The ideal book for understanding the economic as well as physical impacts of postharvest handling decisions.Key Features:*Features contributions from leading experts providing a variety of perspectives*Updated with 12 new chapters*Focuses on application-based information for practical implementation*System approach is unique in the handling of fruits and vegetables
Author: Helmut Traitler
Publisher: John Wiley & Sons
ISBN: 1119391113
Category : Technology & Engineering
Languages : en
Pages : 277
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Book Description
Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water—and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective—showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called "orphan crops" (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and "enough" food; discusses possible new business models for the future food industry; and analyzes the impact that the "internet of everything" will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. Assesses the evolution of food production and how we arrived at today's landscape Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources Highlights the role of better-informed consumers who demand transparency and accountability from producers Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 364
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Book Description
