gases in agro food processes

Gases In Agro Food Processes
Author: Remy Cachon
Publisher: Academic Press
Release Date: 2019-09-12
Pages: 722
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences. Explores quality, safety, regulatory aspects and market conditions, along with an industry outlook on gases used in agro-food processes Presents the application areas of gases in industries and explores the basic principles for each application Provides a single-volume reference on the wide range of potential uses for gases, facilitating use-case comparison and selection considerations Includes sections dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends

Aqueous Phase Adsorption
Author: Jayant K Singh
Publisher: CRC Press
Release Date: 2018-10-25
Pages: 316
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book covers theoretical aspects of adsorption, followed by an introduction to molecular simulations and other numerical techniques that have become extremely useful as an engineering tool in recent times to understand the interplay of different mechanistic steps of adsorption. Further, the book provides brief experimental methodologies to use, test, and evaluate different types of adsorbents for water pollutants. Through different chapters contributed by accomplished researchers working in the broad area of adsorption, this book provides the necessary fundamental background required for an academician, industrial scientist or engineer to initiate studies in this area. Key Features Explores fundamentals of adsorption-based separation Provides physical insight into aqueous phase adsorption Includes theory, molecular and mesoscopic level simulation techniques and experiments Describes molecular simulations and lattice-Boltzmann method based models for aqueous phase adsorption Presents state-of-art experimental works particularly addressing removal of "emerging pollutants" from aqueous phase

Environmental Impact Of Agro Food Industry And Food Consumption
Author: Charis M. Galanakis
Publisher: Academic Press
Release Date: 2020-12-01
Pages: 308
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry’s environmental impact. The book discusses city-scale actions to estimate the environmental impact of food systems, including the meat chain, feeding crops to farmed fish, the confectionary industry, agriculture, tea processing, cheese production, the dairy industry, cold chain, and ice cream production. Food waste and consumption in hospitality and global diets round out these interesting discussions. Written for food scientists, technologists, engineers, chemists, governmental regulatory bodies, environmentalists, environmental technologists, environmental engineers, researchers, academics and professionals working in the food industry, this book is an essential resource on sustainability in the food industry. Addresses all levels of the food chain Provides solutions for the food industry to estimate and reduce environmental impact Assists members of the food industry in optimizing their current performance and reducing their environmental footprint

Sustainability Challenges In The Agrofood Sector
Author: Rajeev Bhat
Publisher: John Wiley & Sons
Release Date: 2017-02-08
Pages: 712
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and relevant research topics highlighting the most recent updates will be covered, with contributions from leading experts currently based in academia, government bodies and NGOs (see list of contributors below). Chapters will address the realities of sustainable agrofood, the issues and challenges at stake, and will propose and discuss novel approaches to these issues. This book will be the most up-to-date and complete work yet published on the topic, with new and hot topics covered as well as the core aspects and challenges of agrofood sustainability.

Triple P Business Development In The Dutch Agro Food Sector
Author: Taco C.R. van Someren and André H.J. Nijhof
Publisher: Uitgeverij Van Gorcum
Release Date: 2010
Pages: 260
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

In this book a selection of nine cases form the basis for a wide range of problems and solutions applied by innovative entrepreneurs to revolutionize the Dutch agriculture sector. The research, carried out by Nyenrode Business University and Ynnovate, demonstrates a comprehensive view on the preparation, launch and initial growth of new Triple P business cases. Based on a constructive critical look from different angles, the process of innovation linked to value creation is analysed. The creation of new business models is central in the transformation towards a sustainable agro-food industry. It appears that the popular scientific approaches of scenario planning and transition management should be replaced by the theory of strategic innovation. Future entrepreneurs can get their inspiration from the numerous decisions and actions taken by their fellow entrepreneurs described in the cases and get started supported by the self assessment tool.

Energy Innovation And The Agro Food Industry
Author: Pascal Corté
Publisher: European Communities
Release Date: 1990
Pages: 387
ISBN:
Available Language: English, Spanish, And French
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Food Science And Technology In Industrial Development
Author:
Publisher:
Release Date: 1988
Pages: 598
ISBN:
Available Language: English, Spanish, And French
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Urban And Rural Agro Food Systems As A Factor Of Local Sustainable Development
Author: Joost Platje
Publisher:
Release Date: 2005
Pages: 263
ISBN:
Available Language: English, Spanish, And French
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Oil   Gas Science And Technology
Author:
Publisher:
Release Date: 2005
Pages:
ISBN:
Available Language: English, Spanish, And French
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The Energy Problem And The Agro Food Sector
Author: Organisation for Economic Co-operation and Development
Publisher:
Release Date: 1982
Pages: 36
ISBN:
Available Language: English, Spanish, And French
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Agrindex
Author:
Publisher:
Release Date: 1991
Pages:
ISBN:
Available Language: English, Spanish, And French
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The Strategic Options For The Polish Agro Food Sector In The Light Of Economic Analyses
Author: Edward Majewski
Publisher:
Release Date: 2000
Pages: 568
ISBN:
Available Language: English, Spanish, And French
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Green Economic Structures In Modern Business And Society
Author: Jean-Vasile, Andrei
Publisher: IGI Global
Release Date: 2015-03-31
Pages: 325
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Environmental and sustainable development concerns permeate numerous aspects of society, including economic activity. Many countries now run their economies based on such sustainable economic structures to improve production models and overall living conditions. Green Economic Structures in Modern Business and Society discusses the implementation of environmentally friendly models in contemporary economies, as well as the development and evolution of such strategies in recent years. Focusing on theoretical frameworks, empirical research findings, and key methodologies, this book is a pivotal reference source for academicians, advanced-level students, and professionals within the growing field of green economics.

Energy Research Abstracts
Author:
Publisher:
Release Date: 1992
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Includes all works deriving from DOE, other related government-sponsored information and foreign nonnuclear information.

The Soviet Agro Food System And Agricultural Trade
Author: Organisation for Economic Co-operation and Development
Publisher: Organisation for Economic Co-operation and Development ; [Washington, D.C. : OECD Publications and Information Center
Release Date: 1991
Pages: 223
ISBN:
Available Language: English, Spanish, And French
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Development Of Selected Agro Food Industries In The ESCWA Region
Author:
Publisher:
Release Date: 1990
Pages: 24
ISBN:
Available Language: English, Spanish, And French
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Agri Food Research In Ontario
Author:
Publisher:
Release Date: 1995
Pages:
ISBN:
Available Language: English, Spanish, And French
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Fundamentals Of Inorganic Membrane Science And Technology
Author: A.J. Burggraaf
Publisher: Elsevier
Release Date: 1996-11-19
Pages: 689
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Inorganic membrane science and technology is a new field of membrane separation technology which until recently was dominated by the earlier field of polymer membranes. Currently the subject is undergoing rapid development and innovation. The present book describes the fundamental principles of both synthesis of inorganic membranes and membrane supports and also the associated phenomena of transport and separation in a semi-quantitative form. Features of this book: - Examples are given which illustrate the state-of-the-art in the synthesis of membranes with controlled properties - Future possibilities and limitations are discussed - The reader is provided with references to more extended treatments in the literature - Potential areas for future innovation are indicated. By combining aspects of both the science and technology of inorganic membranes this book serves as a useful source of information for scientists and engineers working in this field. It also provides some observations of important investigators who have contributed to the development of this subject.

Sustainable Agriculture For Food  Energy And Industry
Author: Nasir El Bassam
Publisher:
Release Date: 1998
Pages: 1308
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Ultrasound In Food Processing
Author: Mar Villamiel
Publisher: John Wiley & Sons
Release Date: 2017-05-08
Pages: 544
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.