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Author: Theopisti Stylianou-Lambert
Publisher: Berghahn Books
ISBN: 1800733755
Category : Art
Languages : en
Pages : 252
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Book Description
How can emerging technologies display, reveal and negotiate difficult, dissonant, negative or undesirable heritage? Emerging technologies in museums have the potential to reveal unheard or silenced stories, challenge preconceptions, encourage emotional responses, introduce the unexpected, and overall provide alternative experiences. By examining varied theoretical approaches and case studies, authors demonstrate how “awkward”, contested, and rarely discussed subjects and stories are treated – or can be potentially treated - in a museum setting with the use of the latest technology.
Author: Theopisti Stylianou-Lambert
Publisher: Berghahn Books
ISBN: 1800733755
Category : Art
Languages : en
Pages : 252
Get Book Here
Book Description
How can emerging technologies display, reveal and negotiate difficult, dissonant, negative or undesirable heritage? Emerging technologies in museums have the potential to reveal unheard or silenced stories, challenge preconceptions, encourage emotional responses, introduce the unexpected, and overall provide alternative experiences. By examining varied theoretical approaches and case studies, authors demonstrate how “awkward”, contested, and rarely discussed subjects and stories are treated – or can be potentially treated - in a museum setting with the use of the latest technology.
Author: Francisco J. Barba
Publisher: Academic Press
ISBN: 0128110325
Category : Technology & Engineering
Languages : en
Pages : 329
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Book Description
Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2. The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. - Serves as a summary of relevant spoilage and pathogenic microorganisms for different foods as influenced by the application of innovative technologies for their preservation - Provides readers with an in-depth understanding on how effective innovative processing technologies are for controlling spoilage and pathogenic microorganisms in different foods - Integrates concepts in order to find the optimum conditions for microbial inactivation and preservation of major and minor food compounds
Author: Peter Zeuthen
Publisher: Elsevier
ISBN: 1855737140
Category : Technology & Engineering
Languages : en
Pages : 600
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Book Description
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. - Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods - Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives - Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure
Author: Megh R. Goyal
Publisher: CRC Press
ISBN: 1000405117
Category : Technology & Engineering
Languages : en
Pages : 1702
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Book Description
The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Author: Seydi Yıkmış
Publisher: Engineering Science Reference
ISBN: 9781799819240
Category : Food
Languages : en
Pages : 0
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Book Description
"This book explores the latest technological developments in food preservation, processing, and storage"--
Author: Brusaporci, Stefano
Publisher: IGI Global
ISBN: 1522524355
Category : Architecture
Languages : en
Pages : 165
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Book Description
The concept of conserving heritage for future generations is not a new idea. However, with recent digital advances, this task can be done much more efficiently and cultural properties can be better preserved for future populations. Digital Innovations in Architectural Heritage Conservation: Emerging Research and Opportunities highlights the most innovative trends in electronic preservation techniques. Featuring extensive coverage on relevant topics such as cultural complexities, participative heritage, architectural backgrounds, and virtual reconstruction, this is an ideal publication for all academicians, graduate students, engineers, and researchers interested in expanding their knowledge on current heritage conservation systems and practices.
Author: Ahmed Nacer, Amina
Publisher: IGI Global
ISBN:
Category : Computers
Languages : en
Pages : 385
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Book Description
In an age defined by the transformative ascent of cloud computing and the Internet of Things (IoT), our technological landscape has undergone a revolutionary evolution, enhancing convenience and connectivity in unprecedented ways. This convergence, while redefining how we interact with data and devices, has also brought to the forefront a pressing concern – the susceptibility of these systems to security breaches. As cloud services integrate further into our daily lives and the IoT saturates every aspect of our routines, the looming potential for cyberattacks and data breaches necessitates immediate and robust solutions to fortify the protection of sensitive information, ensuring the privacy and integrity of individuals, organizations, and critical infrastructure. Emerging Technologies for Securing the Cloud and IoT emerges as a comprehensive and timely solution to address the multifaceted security challenges posed by these groundbreaking technologies. Edited by Amina Ahmed Nacer from the University of Lorraine, France, and Mohammed Riyadh Abdmeziem from Ecole Nationale Supérieur d’Informatique, Algeria, this book serves as an invaluable guide for both academic scholars and industry experts. Its content delves deeply into the intricate web of security concerns, elucidating the potential ramifications of unaddressed vulnerabilities within cloud and IoT systems. With a pragmatic focus on real-world applications, the book beckons authors to explore themes like security frameworks, integration of AI and machine learning, data safeguarding, threat modeling, and more. Authored by esteemed researchers, practitioners, and luminaries, each chapter bridges the divide between theory and implementation, aiming to be an authoritative reference empowering readers to adeptly navigate the complexities of securing cloud-based IoT systems. A crucial resource for scholars, students, professionals, and policymakers striving to comprehend, confront, and surmount contemporary and future security challenges, this book stands as the quintessential guide for ushering in an era of secure technological advancement.
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128149574
Category : Technology & Engineering
Languages : en
Pages : 698
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Book Description
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation
Author: Patrick J. Cullen
Publisher: Academic Press
ISBN: 0123814707
Category : Business & Economics
Languages : en
Pages : 544
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Book Description
Chapter 1. Status and Trends of Novel Thermal and Non-Thermal Technologies for Fluid Foods -- Chapter 2. Fluid Dynamics in Novel Thermal and Non-Thermal Processes -- Chapter 3. Fluid Rheology in Novel Thermal and Non-Thermal Processes --Chapter 4. Pulsed Electric Field Processing of Fluid Foods -- Chapter 5. High Pressure Processing of Fluid Foods -- Chapter 6. Ultrasound Processing of Fluid Foods -- Chapter 7. Irradiation of Fluid Foods -- Chapter 8. Ultraviolet and Pulsed Light Processing of Fluid Foods -- Chapter 9. Ozone Processing of Fluid Foods -- Chapter 10. Dense Phase Carbon Dioxide Processing of Fluid Foods -- Chapter 11. Ohmic Heating of Fluid Foods -- Chapter 12. Microwave Heating of Fluid Foods -- Chapter 13. Infrared Heating of Fluid Foods -- Chapter 14. Modelling the Kinetics of Microbial and Quality Attributes of Fluid Food during Novel Thermal and Non-Thermal Processes -- Chapter 15. Regulatory and Legislative issues for Thermal and Non-Thermal Technologies: An EU Pers ...
Author: Murat O. Balaban
Publisher: John Wiley & Sons
ISBN: 1118243323
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40°C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant activity, and vitamins are much better preserved than with thermal treatments. In pharmaceutical applications, DPCD facilitates the production of micronized powders of controlled particle size and distribution. Although the capital and operating costs are higher than that of thermal treatments, they are much lower than other non-thermal technology operations. This book is the first to bring together the significant amount of research into DPCD and highlight its effectiveness against microorganisms and enzymes as well as its potential in particle engineering. It is directed at food and pharmaceutical industry scientists and technologists working with DPCD and other traditional or non-thermal technologies that can potentially be used in conjunction with DPCD. It will also be of interest to packaging specialists and regulatory agencies.
