خيارات البحث
النتائج 101 - 110 من 6,038
[Water chlorination in food industry]
1980
Marchelli, E. | Moyano, C. | Leon, J.J. (Laboratorio Tecnologico del Uruguay, Montevideo (Uruguay))
En esta Monografia se trata el tema de la utilizacion del cloro y sus compuestos como medio de alcanzar los requisitos sanitarios que deben cumplir las aguas utilizadas en la industria alimentaria. Se explica la terminologia empleada en cloracion asi como la quimica del cloro en el agua y su comportamiento en funcion de Ph y temperatura. Se ejemplifican distintos sistemas de cloracion y finalmente se hace referencia a un posible programa de control de la cloracion en planta y a metodos analiticos para la evaluacion del cloro activo.
اظهر المزيد [+] اقل [-]Water, investment and food security النص الكامل
Report Food and Water Disbution
Aden, Liban
Determined the number of beneficiaries of the project through survey;Selected the most needed people for this project;Distributed special cards to selected beneficiaries to take them food parcels;Prepared the ingredients and food parcels; Distributed the food parcels to beneficiaries Monitoring and Evaluation Final Report
اظهر المزيد [+] اقل [-]Handbook of food isotherms: water sorption parameters for food and food components.
1982
Iglesias Hector A. | Chirife Jorge
Handbook of food isotherms: water sorption parameters for food and food components
1982
Iglesias, H.A. | Chirife, J.
Water treatment in food industry النص الكامل
2018
Krasnova T.
The author considered the contemporary state of the issue of water treatment in food and beverages production. The article presents regulated water quality parameters for drinking and bottled water, for dairy industry, beer and soft drinks production, as well as for production of vodka, vodka for export, and baby food. The article shows that water from central utility and drinking water supply needs additional treatment to produce food and beverages. It should be cleaned from hardness salts, iron, manganese, mineral salts, organic compounds and microbial contamination. Besides, many companies use groundwater sources (from wells). That makes water treatment procedure even more complicated. The author considered such treatment methods as ion exchange, magnetic water treatment, catalyzed oxidation, deferrization using sorption-filtering materials from mineral raw materials, aeration, reverse osmosis, electrodialysis, activated carbon adsorption. The author shows the treatment mechanisms, their advantages and disadvantages. The article indicates which materials and equipment can be used to apply these methods in water treatment practice. It describes new techniques for effective water treatment such as radiolysis, cavitation and advanced oxidation treatment techniques. It gives flow diagram of bottled water production depending on its origin and content of impurities which is used by the companies working in Gelendzhiksky district, Lipetsk and Kemerovo. The author analyzed the contemporary state of the issue of water treatment in food and beverages production companies based on the available information and assessed the technical level of water treatment systems. The article reveals that only companies which produce alcoholic drinks such as vodka, liquors, and beer use a number of water treatment procedures which meet modern requirements. In general, food production companies face water treatment issue. Labor intensive, expensive and non-environmentally friendly water treatment methods are used everywhere. But they do not always guarantee required water quality. For that reason water treatment schemes in food industry should be revised. The author gives recommendations to replace traditional technologies with modern ones.
اظهر المزيد [+] اقل [-]Water resources and food program النص الكامل
2014
Demin, A. P.
Data on the volumes of renewable water resources and the specific dependable water supply are given for countries with the least water resources available. Data on the current volumes of water resources withdrawal, irrigated land area, and the population size in largest world countries are given. Measures taken by various countries with the aim to enhance water resources availability for agriculture are described. The further increase in the area of arable and irrigated lands, with the current technologies still in use in the agriculture, is shown to be inadmissible. The role of reclamation in the ensuring of food safety in Russia is demonstrated.
اظهر المزيد [+] اقل [-]Water, investment and food security
2011
Chartres, Colin J.
Water resources are already very scarce. With further demand from population growth, dietary changes, biofuel production, urbanisation and climate change, it will be extremely difficult to find enough supply to enable an increase in global food production by 70 per cent. There are, however, potential solutions that involve increasing water productivity, improved water storage, more irrigation and re-using waste water. But current investment levels in overseas development aid and spending at country level are unlikely to be sufficient to ensure food security in the relatively short- term, let alone by 2050, when the global population is forecast to be nine billion. This article describes some of the issues that have to be faced to deliver food security and overcome water scarcity, and how these improvements can be achieved through a combination of science, policy and investment.
اظهر المزيد [+] اقل [-]Water scarcity: The food factor النص الكامل
2007
molden | charlotte; rijsberman | david; de fraiture | frank.
Molden, David; de Fraiture, Charlotte; Rijsberman, Frank., 'Water scarcity: The food factor', Issues in Science and Technology, pp.39-48, 2007
اظهر المزيد [+] اقل [-]