Preservation technology of the fresh food which used discharge
نویسندگان
چکیده
منابع مشابه
Application of Cold Plasma Technology in Quality Preservation of Fresh Fig Fruit (Siyah): A Feasibility Study
Fig (Ficus carica L.) is a perishable fruit and it needs to use new techniques in order to increase shelf life of this product. In present study, atmospheric cold plasma as a non-thermal treatment was utilized for preserving fresh fig quality. Dielectric barrier discharge plasma was applied to fruits in two steps. Durations of first treatments were 1 and 5 minutes. Based on this step results, m...
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Food losses in the developing world are thought to be 50% of the fruits and vegetables grown and 25% of harvested food grain (Burden, 1989). Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets. Drying is one of the oldest methods of food preservation. Drying makes produce lighter, smaller, and les...
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This research considers a fresh-product supply chain consisting of a single-buyer, a single-supplier for deteriorating products where the market demand is dependent on the retail price, fresh rate, and remaining rate. Firstly, in a competitive model, the primary decision variables (i.e., the supplier's wholesale price and preservation-technology investment and also buyer's order quantity and re...
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Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...
متن کاملThe potential toxicity of chemicals used in food technology.
Introduction Many of the substances used as food additives possess no outstanding toxic property; others which may be used as adjuncts in processing may be toxic but are present in the food only in very small quantities. The study of non-toxic substances resolves itself into the problem of trying to prove a negative. An experimental investigation of the toxicity of many of the chemicals used in...
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ژورنال
عنوان ژورنال: IEEJ Transactions on Industry Applications
سال: 2000
ISSN: 0913-6339,1348-8163
DOI: 10.1541/ieejias.120.734