Dispositifs de campagne pour le séchage solaire de produits agro-alimentaires PDF Download
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Author: Jean-Rodolphe Puiggali
Publisher:
ISBN:
Category :
Languages : fr
Pages : 141
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Book Description
Author: Jean-Rodolphe Puiggali
Publisher:
ISBN:
Category :
Languages : fr
Pages : 141
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Author: Driss Sounny Slitine
Publisher:
ISBN:
Category :
Languages : fr
Pages : 117
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Author: Djamel Mennouche
Publisher: Editions Universitaires Europeennes
ISBN: 9783841733351
Category :
Languages : fr
Pages : 124
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Book Description
L'energie solaire represente l'une des sources d'energie renouvelable. Elle est gratuite, inepuisable, non polluante et disponible en abondance dans la plupart des endroits du monde. L'utilisation de l'energie solaire pour des applications thermiques, a augmente en raison des fluctuations du prix des combustibles fossiles et du desequilibre ecologique. Le sechage solaire presente un procede de conservation et de valorisation qui favorise le stockage des aliments et qui utilise l'energie solaire comme source de chauffage. Il constitue un moyen pour minimiser la perte et l'amortissement du caractere saisonnier des produits agro-alimentaires. Ce travail presente une etude experimentale du sechage solaire d'une plante medicinale (Menthe verte), et d'un produit agro-alimentaire (la tomate). La procedure de sechage s'est deroulee dans un sechoir indirect a convection naturelle. Cette etude est constituee de deux parties essentielles, une partie theorique, englobant les phenomenes de transfert de chaleur, des generalites sur le sechage, et les differents types des sechoirs solaires. La deuxieme partie presente les resultats de l'etude experimentale.
Author:
Publisher:
ISBN:
Category : Dried food
Languages : fr
Pages : 50
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Author: MIGUEL ANGEL.. LARA
Publisher:
ISBN:
Category :
Languages : fr
Pages : 158
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Author:
Publisher:
ISBN: 9782868440143
Category : Agriculture
Languages : fr
Pages : 215
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Author: Leslie Rainer
Publisher: Getty Publications
ISBN: 1606060430
Category : Architecture
Languages : fr
Pages : 438
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Book Description
Earthen architecture constitutes one of the most diverse forms of cultural heritage and one of the most challenging to preserve. It dates from all periods and is found on all continents but is particularly prevalent in Africa, where it has been a building tradition for centuries. Sites range from ancestral cities in Mali to the palaces of Abomey in Benin, from monuments and mosques in Iran and Buddhist temples on the Silk Road to Spanish missions in California. This volume's sixty-four papers address such themes as earthen architecture in Mali, the conservation of living sites, local knowledge systems and intangible aspects, seismic and other natural forces, the conservation and management of archaeological sites, research advances, and training.
Author: Linda Strande
Publisher: IWA Publishing
ISBN: 1780404735
Category : Technology & Engineering
Languages : en
Pages : 428
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Book Description
It is estimated that literally billions of residents in urban and peri-urban areas of Africa, Asia, and Latin America are served by onsite sanitation systems (e.g. various types of latrines and septic tanks). Until recently, the management of faecal sludge from these onsite systems has been grossly neglected, partially as a result of them being considered temporary solutions until sewer-based systems could be implemented. However, the perception of onsite or decentralized sanitation technologies for urban areas is gradually changing, and is increasingly being considered as long-term, sustainable options in urban areas, especially in low- and middle-income countries that lack sewer infrastructures. This is the first book dedicated to faecal sludge management. It compiles the current state of knowledge of the rapidly evolving field of faecal sludge management, and presents an integrated approach that includes technology, management, and planning based on Sandecs 20 years of experience in the field. Faecal Sludge Management: Systems Approach for Implementation and Operation addresses the organization of the entire faecal sludge management service chain, from the collection and transport of sludge, and the current state of knowledge of treatment options, to the final end use or disposal of treated sludge. The book also presents important factors to consider when evaluating and upscaling new treatment technology options. The book is designed for undergraduate and graduate students, and engineers and practitioners in the field who have some basic knowledge of environmental and/or wastewater engineering.
Author: International Livestock Research Institute
Publisher: ILRI (aka ILCA and ILRAD)
ISBN: 9789291460038
Category : Animal industry
Languages : en
Pages : 268
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Book Description
Policy concepts; Identification of policy issues; Production systems, supply and demand; Market, price and trade policies; Marketing and distribution systems; Budget and manpower planning; Land tenure police for the livestock sector; Policy analysis report writing and communication; Livestock production and marketing in alphabeta - a case study.
Author: Kofi Manso Essuman
Publisher: Food & Agriculture Org.
ISBN: 9789251032558
Category : Cooking
Languages : en
Pages : 92
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Book Description
This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fermentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations have been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
