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References [1] Arun Subramani , Joseph G. Jacangelo , “ Treatment technologies for reverse osmosis concentrate volume minimization: A

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Progress in Agricultural Engineering Sciences
Authors: Emna Ayari, Csaba Németh, Karina Ilona Hidas, Adrienn Tóth, Dávid Láng, and László Friedrich

products because they are easy to handle. Microbiological safety of liquid products is mainly guaranteed by pasteurization ( Lechevalier et al., 2017 ). Consequently, there are many standardizations of the heat-treatment. The USDA requires liquid egg

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Progress in Agricultural Engineering Sciences
Authors: Péter Bor, József Csanádi, Gábor Veréb, Sándor Beszédes, Zita Šereš, Zsuzsanna László, Cecilia Hodúr, and Szabolcs Kertész

, L. H. , Zhu , Z. , Wan , Y. , Jaffrin , M. Y. ( 2012 ) Treatment of dairy effluent by shear-enhanced membrane filtration: The role of foulants . Separation and Purification Technology , 96 : 194 – 203

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Progress in Agricultural Engineering Sciences
Authors: Mai Sao Dam, Vuong Duc Nguyen, Tamás Zsom, Lien Le Phuong Nguyen, and Géza Hitka

et al., 2015 ). Ozone is widely applied in postharvest management of horticultural commodities for two purposes including ethylene removal and sanitizing, particularly treatment pre-storage or during storage ( Paulo et al., 2002 ). The efficacy of

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Progress in Agricultural Engineering Sciences
Authors: Gabor Zsivanovits, Dida Iserliyska, Maria Momchilova, Petya Sabeva, and Zarya Rankova

, China. Also, the food grade Ca-lactate and the sodium alginate was bought from Sigma Aldrich, Bulgaria. Treatments All of the fruit were selected without injury and with stalk, were carefully washed and dried before the experiments. Three types of

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, the high rate of fat adsorption may limit the transport of soluble substrates and consequently cause the conversion rate in the substrates to decrease ( Atallah et al., 2020 ). Anaerobic digestion (AD) has long been recognized as an effective treatment

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Introduction Heat treatment is a routine operation in food production since it effectively destroys microorganisms that cause spoilage in food, thereby increasing the shelf life of products. At the same time, high temperatures may have a negative

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considered as a uniform heat treatment of food in heat-stable vacuumed pouches kept in circulation water baths at precisely controlled conditions of time and temperature. The traditional sous-vide method uses a single well controlled temperature in the range

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Progress in Agricultural Engineering Sciences
Authors: István Dalmadi, Dávid Kántor, Kai Wolz, Katalin Polyák-Fehér, Klára Pásztor-Huszár, József Farkas, and András Fekete

., Berg, R. (2003) Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters, Innovative Food Science and Emerging Technologies , 4, 377

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treatment stabilization must be used ( Bengoechea et al., 2010 ). Hen egg yolk is an ideal example of natural supramolecular assemblies of lipids and proteins with different organization levels. These assemblies are mainly due to interactions between

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