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1. |
Record Nr. |
UNINA9910714324003321 |
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Titolo |
Oversight of the 2000 census : examining the benefits of post-census local review : hearing before the Subcommittee on the Census of the Committee on Government Reform, House of Representatives, One Hundred Sixth Congress, first session, February 11, 199 |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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2. |
Record Nr. |
UNISALENTO991001137899707536 |
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Autore |
Larman, Craig |
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Titolo |
Applying UML and patterns : an introduction to object-oriented analysis and design and iterative development / Craig Larman |
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Pubbl/distr/stampa |
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Upper Saddle River, N.J. : Prentice Hall PTR, c2005 |
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ISBN |
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Edizione |
[3rd ed.] |
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Descrizione fisica |
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xxv, 702 p. : ill. ; 26 cm |
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Disciplina |
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Soggetti |
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Object-oriented methods (Computer science) |
UML (Computer science) |
System analysis |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references and index |
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3. |
Record Nr. |
UNINA9910828757903321 |
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Titolo |
Electron beam pasteurization and complementary food processing technologies / / edited by Suresh Pillai, Shima Shayanfar ; contributors T. Bolumar [and twenty five others] |
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Pubbl/distr/stampa |
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Cambridge, England : , : Woodhead Publishing, , 2015 |
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©2015 |
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ISBN |
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1-78242-108-4 |
1-78242-100-9 |
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Descrizione fisica |
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1 online resource (355 p.) |
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Collana |
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Woodhead Publishing Series in Food Science, Technology and Nutrition ; ; Number 271 |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Cover; Electron Beam Pasteurization and Complementary Food Processing Technologies; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One Electron beam pasteurization in food processing; 1 Introduction to electron beam pasteurization in food processing; 1.1 Introduction; 1.2 Food irradiation; 1.3 Emerging trends in non-thermal food processing; 1.4 The focus of this book; References; 2 Electron beam processing technology for food processing; 2.1 Introduction; 2.2 Consumers and irradiated foods |
2.3 The physics of electron beam irradiation2.4 Electron beam linear accelerator system; 2.5 Conveyor system; 2.6 Facility safety and chamber design; 2.7 Facility processing controls; 2.8 Government regulations for electron beam facilities; 2.9 Conclusion; References; 3 Integrating electron beam equipment into food processing facilities: strategies and design considerations; 3.1 Introduction; 3.2 Radiation processing standards and terminology; 3.3 Assessing the right dose; 3.4 Design issues in integrating eBeam equipment into a food processing operation; 3.5 Design in practice: a case study |
3.6 Common configurations for eBeam technology in food processing |
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operationsPart Two Complementary food processing technologies; 4 Microwave processing of foods and its combination with electron beam processing; 4.1 Introduction; 4.2 Physical principles of microwave processing; 4.3 Microwave applications; 4.4 Modelling and verification; 4.5 Summary; 4.6 Sources of further information; References; 5 Infrared heating of foods and its combination with electron beam processing; 5.1 Introduction; 5.2 The use of infrared technology in food processing; 5.3 Infrared processing of liquid foods |
5.4 Equipment for infrared processing5.5 Limitations of infrared processing; 5.6 Combination of infrared processing with electron beam processing; 5.7 Conclusions; References; 6 Aseptic packaging of foods and its combination with electron beam processing; 6.1 Introduction; 6.2 Brief history of aseptic packaging; 6.3 Microorganisms in foods and influencing factors; 6.4 Principles of aseptic food packaging; 6.5 Possible application of electron beam technology for aseptic food processing; 6.6 Electron beam technology for sterilizing packaging materials used in aseptic packaging |
6.7 Current and future technical challengesReferences; 7 Combining sanitizers and nonthermal processing technologies to improve fresh-cut produce safety; 7.1 Introduction; 7.2 Fresh produce safety; 7.3 Sanitizers used in fresh-cut processing; 7.4 Chlorine as a sanitizer; 7.5 Chlorine dioxide sanitizer technologies; 7.6 Organic acid sanitizers; 7.7 Electrolyzed water (EW) sanitizer; 7.8 Nonthermal processing technologies: ultrasound-assisted fresh produce decontamination; 7.9 Ionizing radiation for fresh produce decontamination; 7.10 Nonthermal plasma (NTP) for fresh produce decontamination |
7.11 High pressure processing (HPP) for fresh produce decontamination |
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Sommario/riassunto |
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Food safety is a constant challenge for the food industry. <i>Electron Beam Pasteurization and Complementary Food Processing Technologies</i> explores applications in conjunction with other food processing technologies. |
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