Preservation Of New Technology
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| Author | : Francisco J. Barba |
| Publisher | : Academic Press |
| Total Pages | : 329 |
| Release | : 2017-09-21 |
| Genre | : Technology & Engineering |
| ISBN | : 0128110325 |
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 | : David McKitterick |
| Publisher | : Cambridge University Press |
| Total Pages | : 297 |
| Release | : 2013-04-18 |
| Genre | : Language Arts & Disciplines |
| ISBN | : 1107355613 |
As we rely increasingly on digital resources, and libraries discard large parts of their older collections, what is our responsibility to preserve 'old books' for the future? David McKitterick's lively and wide-ranging study explores how old books have been represented and interpreted from the eighteenth century to the present day. Conservation of these texts has taken many forms, from early methods of counterfeiting, imitation and rebinding to modern practices of microfilming, digitisation and photography. Using a comprehensive range of examples, McKitterick reveals these practices and their effects to address wider questions surrounding the value of printed books, both in terms of their content and their status as historical objects. Creating a link between historical approaches and the emerging technologies of the future, this book furthers our understanding of old books and their significance in a world of emerging digital technology.
| Author | : Paul Conway |
| Publisher | : Washington, D.C. : Commission on Preservation and Access |
| Total Pages | : 36 |
| Release | : 1996 |
| Genre | : Business & Economics |
| ISBN | : |
This paper seeks to provide an intellectual rationale for maintaining the centrality of preservation concepts and ethics in an increasingly digital information environment; in other words, while some long-held principles of preservation management may no longer apply, many others are still viable in high-tech situations. Libraries are rearranging budgets and raising funds for digital image conversion. They must take steps to ensure long-term access to digital image files. The proposed context for preservation action, or conditions that need to exist as steps are taken, puts a premium on the library's sense of itself as custodian of materials with social value, an organizational structure that allocates resources to preservation, and cooperative effort among institutions. Preservation action should ultimately place priority on the longevity, choice or selectivity, quality, integrity, and accessibility of the images. The paper also offers suggestions for a framework of effective preservation leadership. (Contains 10 figures and 75 references.) (BEW)
| Author | : Peter Zeuthen |
| Publisher | : Elsevier |
| Total Pages | : 600 |
| Release | : 2003-10-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1855737140 |
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 |
| Total Pages | : 314 |
| Release | : 2022-04-27 |
| Genre | : Science |
| ISBN | : 1000353427 |
Food Processing and Preservation Technology: Advances, Methods, and Applications confronts the challenges of food preservation by providing new research and information on the use of novel processing and preservation technologies during production, processing, and transportation in the food industry for the improvement of shelf life and the safety of foods. The book is organized in two main parts. The first section focuses on novel and nonthermal processing of food and food products. It looks at dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. Part two delves into process interventions for food processing and preservations, discussing the applications of diverse novel food processing. The authors discuss drying technologies, advances in food fermentation technologies, mechanization of traditional indigenous products for preservation of food and safety, and different properties and concepts of bakery products. Key features: Examines different properties and attributes of some bakery foods, etc. Elucidates on novel nonthermal processing techniques and their mechanisms of actions for minimal loss of food nutrients and for food safety Discusses a variety of modern technologies that aim to reduce the spoilage of food products This volume presents valuable research on food processing, quality control, and safety measures for food products by means of novel processing and preservation technologies during production, processing, and transportation in the food industry.
| Author | : |
| Publisher | : |
| Total Pages | : 24 |
| Release | : 1997 |
| Genre | : Historic preservation |
| ISBN | : |
| Author | : Henry Gladney |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 326 |
| Release | : 2007-03-21 |
| Genre | : Computers |
| ISBN | : 3540378871 |
Cultural history enthusiasts have asserted the urgent need to protect digital information from imminent loss. This book describes methodology for long-term preservation of all kinds of digital documents. It justifies this methodology using 20th century theory of knowledge communication, and outlines the requirements and architecture for the software needed. The author emphasizes attention to the perspectives and the needs of end users.
| Author | : Claude Balny |
| Publisher | : Elsevier |
| Total Pages | : 545 |
| Release | : 1996-12-09 |
| Genre | : Science |
| ISBN | : 0080544614 |
For many years, pressure was disregarded by biochemists. Today, there is a growing interest in pressure as a variable acting on biosystems.The activities that are currently of interest to scientists working in the field of High Pressure Bioscience and Biotechnology have been well presented in this volume, with topics ranging from physical biochemistry, microbiology, molecular biology and food science to industrial application.The editors have been successful in promoting the possibility of applying pressure in specific biotechnological areas, not only for food processing but also for biotechnology in general. These proceedings present an up-to-date view of high pressure research and will contribute to future developments in this field.
| Author | : Y?km??, Seydi |
| Publisher | : IGI Global |
| Total Pages | : 256 |
| Release | : 2019-11-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1799819264 |
In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.
| Author | : Robert A. Young |
| Publisher | : John Wiley & Sons |
| Total Pages | : 448 |
| Release | : 2008-03-21 |
| Genre | : Architecture |
| ISBN | : 0471788368 |
This introduction to historic preservation goes well beyond the Secretary of the Interior's Standards for Rehabilitation and shows how wood, stone, masonry, and metal were used in the past and how adaptive re-use can be employed to bring modern amenities to historic structures. The book covers all aspects of the exterior and interior building fabric, including windows, roofing, doors, porches, and electrical and mechanical systems for both residential and small-scale commercial buildings. Richly illustrated with photographs showing typical elements of historic buildings, decay mechanisms, and remediation techniques, the book also contains a variety of useful case studies and features a companion Website that offers dozens of additional images and resources.
