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Review of water control technologies in the FAO programmes for food security Полный текст
2011
Water and water policy in world food supplies
1987
Jordan, W.R. (ed.)
[Water purification in food industry] Полный текст
2007
Lovkis, Z.V.,National Academy of Sciences, Minsk (Belarus). Scientific and Practical Center for Foodstuffs | Pranovich, M.V.,Belarus State Technological Univ., Minsk (Belarus)
This article discusses the basic ways of water-preparation in food industry. Water-preparation plan with elements of disinfecting for production of drinking water and drinks is given. The analysis shows that water should meet definite microbiological requirements. In order to reduce its fatal influence on the health of people the clearing and preparation of water are necessary. Development of techniques and means of clearing without chemical technologies, including ozone treatment technologies, allows one to lower and to get rid of application of chemical compounds and reagents. At the moment the ozone treatment water technologies with consequent treatment on filling filters are the most rational. Ozone is the strong oxidant and disinfects water faster than chlorine in some times. With activated carbon use both the flavouring qualities and smell become better. Technology of mutual ozone processing with absorption is the most perspective for water purification and disinfection, possessives a high efficiency in comparison with attitude to pathogen microorganisms, does not lead to the formation of harmful collateral products. Therefore, the questions of development of safe technologies and means for water preparation and treatment are actual and well timed
Показать больше [+] Меньше [-]Barragem subterrânea: água para produção de alimentos. Полный текст
2017
SILVA, M. S. L. da | MENDONÇA. C. E. S. | ANJOS, J. B. dos | HONÓRIO, A. P. M. | SILVA, A. de S. | BRITO, L. T. de L.
A água é um bem precioso e insubstituível. É um recurso natural fundamental para as diferentes atividades humanas e para a vida na terra, propiciando ao homem qualidade de vida, por meio de seu uso na produção de alimentos para abastecimento das populações, na irrigação e na produção de energia, entre outros.
Показать больше [+] Меньше [-][Overfertilized water - underfertilized fields: approach to cycling and sustainable food supply [Bohuslaen]]
1996
Schoenbeck, A.
Captação "in situ": água de chuva para produção de alimentos. Полный текст
2019
ANJOS, J. B. dos | CAVALCANTI, N. de B. | BRITO, L. T. de L. | SILVA, M. S. L. da
Captação de água de chuva in situ é uma maneira de preparar o solo para o plantio de culturas, principalmente anuas, como milho, feijão, mandioca, exploradas em condições dependentes de chuva.
Показать больше [+] Меньше [-][Air exchangers for food driers used for drying chopped potatoes. 1. General [conception of thermal exchanges, calculation of water and heat requirements]]
1986
Domagala, A. (Academie Agricole de Poznan (Poland). Institut de Technologie Alimentaire d'Origine Vegetale) | Szebiotko, K.
Water for human needs; proceedings of the second World Congress on Water Resources - v. 1: Energy and food.- v. 2: Health and planning.- v. 3: Development and meteorology.- v. 4: Management and education.- v. 5: Technology and ecology
1976
Varma, C.V.J. | International Water Resources Association, New Delhi (India). Indian Committee eng 406915 | World Congress on Water Resources eng 12 Dec 1975 2 New Delhi (India)
Diagrs., illus., maps, tables. Includes bibliographies. Summaries (En). For prev. ed. see Card Catalog;
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