Water consumption and wastewaters in fresh-cut vegetable production
نویسندگان
چکیده
منابع مشابه
Vacuum Impregnation Pretreatment of Fresh Cut Vegetable
Vegetal products are generally characterized through a high level of sensitivity due to environmental factors and to the operations they are submitted to during their preparation. This leads to meaningful changes regarding vegetal products nutritional and sensorial characteristics. The prevention of such drawbacks can be made by introducing active compounds in their structure in order to protec...
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دراین پروژه به بررسی مدل سازی خشک کردن مواد غذایی با استفاده از هوای خشک در خشک کن آزمایشگاهی نوع سینی دار پرداخته شده است. برای آنالیز انتقال رطوبت در طی خشک شدن به طریق جابجایی، یک مدل لایه نازک برای انتقال رطوبت، مبتنی بر معادله نفوذ فیک در نظر گفته شده است که شامل انتقال همزمان جرم و انرژی بین فاز جامد و گاز می باشد. پروفایل دما و رطوبت برای سه نوع ماده غذایی شامل سیب زمینی، سیب و موز در طی...
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In gas power plants, a lot of energy is lost in the form of heat more than the electricity produced. In the present research, techno-economic evaluation of combined power, desalination and cooling systems running by the exhaust flue gases of a gas turbine in Iran is performed. In addition to using power generated by the gas turbine, attempts were made to use Organic Rankine Cycle to recover the...
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INTRODUCTION Eating fruits and vegetables is associated with lowered risk for many chronic diseases. However, most Americans, especially members of low-income and minority populations, do not eat adequate amounts. Fresh to You is a public-private partnership program that brings discount fresh produce markets into low-income neighborhoods. We conducted a mixed-methods evaluation of Fresh to You ...
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ژورنال
عنوان ژورنال: Agricultural and Food Science
سال: 2014
ISSN: 1795-1895,1459-6067
DOI: 10.23986/afsci.41306