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Biblioteca

MARC Lista (tabellare)
2nd Workshop on Parallel Programming for Analytics Applications (PPAA 2015) : proceedings : February 8, 2015, San Francisco, CA, USA
2nd Workshop on Parallel Programming for Analytics Applications (PPAA 2015) : proceedings : February 8, 2015, San Francisco, CA, USA
Autore Jann Joefon
Pubbl/distr/stampa [Place of publication not identified], : ACM, 2015
Descrizione fisica 1 online resource (47 pages)
Collana ACM Conferences
Soggetto topico Computer Science
Engineering & Applied Sciences
ISBN 1-4503-3405-9
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Altri titoli varianti PPAA 2015
Parallel Programming for Analytics Applications 2015
Proceedings of the 2nd Workshop on Parallel Programming for Analytics Applications
Record Nr. UNINA-9910376593903321
Jann Joefon  
[Place of publication not identified], : ACM, 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in research on vegetable production under a changing climate . Volume 1 / / Shashank Shekhar Solankey, Meenakshi Kumari, Manoj Kumar, editors
Advances in research on vegetable production under a changing climate . Volume 1 / / Shashank Shekhar Solankey, Meenakshi Kumari, Manoj Kumar, editors
Pubbl/distr/stampa Cham, Switzerland : , : Springer, , [2021]
Descrizione fisica 1 online resource (262 pages)
Disciplina 635
Collana Advances in Olericulture
Soggetto topico Vegetables
Productes agrícoles
Canvi climàtic
Conreu d'hivernacle
Soggetto genere / forma Llibres electrònics
ISBN 3-030-63497-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910768446803321
Cham, Switzerland : , : Springer, , [2021]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Advances in Risk-Informed Technologies . Volume (ICRESH 2024) : Keynote / / edited by Prabhakar V. Varde, Manoj Kumar, and Mayank Agarwal
Advances in Risk-Informed Technologies . Volume (ICRESH 2024) : Keynote / / edited by Prabhakar V. Varde, Manoj Kumar, and Mayank Agarwal
Edizione [First edition.]
Pubbl/distr/stampa Singapore : , : Springer, , [2024]
Descrizione fisica 1 online resource (173 pages)
Disciplina 617.51
Collana Risk, Reliability and Safety Engineering Series
Soggetto topico Reliability (Engineering)
Risk management
ISBN 981-9991-22-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Technology Empowered Risk and Reliability Management of Engineering Assets-possibilities and Challenges -- Standards for Probabilistic Risk/Safety Assessments of Nuclear Power Plants and High-level Safety Goals –An Overview -- Asset Management Can Be an Umbrella to Business for Reducing Cost and Risks and Enhancing Performance -- Harnessing Ai for Reliability and Maintenance -- Mirce Science: Solar Storm as a Mechanism of Motion of Autonomous Systems Through Mirce Space -- The Development of the Integrated System Failure Analysis and Its Application -- Digital Twins: Definition, Implementation and Applications -- Digital Twins for Rams -- Stochastic Debugging Framework for Software Reliability Growth Modelling and Its Inter-disciplinary Nature -- Human Factors Engineering, Product Development and Sustainable Performance in Organizations: Issues and Challenges from an International Perspective -- Advancements in Safety Assessment Methods and Techniques for Analysis of Internal and External Hazards -- Integrated Approach to Nuclear Safety at NPCIL.
Record Nr. UNINA-9910799486903321
Singapore : , : Springer, , [2024]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Artificial Intelligence and Machine Learning in Drug Design and Development
Artificial Intelligence and Machine Learning in Drug Design and Development
Autore Khanna Abhirup
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (670 pages)
Altri autori (Persone) El BarachiMay
JainSapna
KumarManoj
NayyarAnand
Collana Fintech in a Sustainable Digital Society Series
ISBN 1-394-23419-8
1-394-23418-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910869198103321
Khanna Abhirup  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Forest dynamics and conservation : science, innovations and policies / / Manoj Kumar, Shalini Dhyani, and Naveen Kalra, editors
Forest dynamics and conservation : science, innovations and policies / / Manoj Kumar, Shalini Dhyani, and Naveen Kalra, editors
Pubbl/distr/stampa Singapore : , : Springer, , [2022]
Descrizione fisica 1 online resource (490 pages)
Disciplina 333.7516
Soggetto topico Forest management
Forest conservation
ISBN 981-19-0071-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910568278903321
Singapore : , : Springer, , [2022]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Freeze Drying of Food Products : Fundamentals, Processes and Applications
Freeze Drying of Food Products : Fundamentals, Processes and Applications
Autore Waghmare Roji Balaji
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (307 pages)
Altri autori (Persone) KumarManoj
PanesarParmjit Singh
ISBN 1-119-98207-3
1-119-98209-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Acknowledgments -- Chapter 1 Freeze-Drying: Basic Principles and Processes -- 1.1 Introduction -- 1.2 Principle of FD Process -- 1.2.1 Freezing of Raw Material -- 1.2.2 Primary Drying - Sublimation -- 1.2.3 Second Drying - Desorption -- 1.3 Basic Components of a Typical Freeze-Dryer System -- 1.4 Types of FD Processes -- 1.4.1 Vacuum FD -- 1.4.2 Atmospheric FD -- 1.4.3 Spray FD -- 1.5 Characterization of FD Samples -- 1.5.1 Color -- 1.5.2 Moisture -- 1.5.3 Scanning Electron Microscopy -- 1.5.4 Thermal Analysis -- 1.5.5 Rehydration Characteristics -- 1.6 Applications of FD in Food Processing -- 1.6.1 Fresh Produce -- 1.6.2 Animal Products -- 1.6.3 Dairy Products -- 1.6.4 Miscellaneous Applications -- 1.7 Advantages of FD -- 1.8 Limitations of FD -- 1.9 Commercial Status -- 1.9.1 Technological Applications in Food -- 1.10 Conclusion and Future Perspectives -- References -- Chapter 2 Mathematical Modeling of Freeze-Drying Process -- 2.1 Introduction -- 2.2 Principle of Freeze-Dryer -- 2.2.1 Vacuum Freeze-Drying -- 2.2.2 Atmospheric Freeze-Drying -- 2.2.3 Water Vapor Transfer in Freeze-Dryer -- 2.3 Mathematical Model for Freezing -- 2.3.1 Thermal Balance during Freezing -- 2.3.2 Examples of Simulation Results -- 2.4 Mathematical Expression of the Progress of Freeze-Drying -- 2.4.1 Primary Drying -- 2.4.2 Secondary Drying -- 2.4.3 Practical Approach for Modeling of Freeze-Drying -- 2.5 One-Dimensional Model (Rp-Kv Model) -- 2.6 Three-Dimensional Model (Kcc Model) -- 2.6.1 Case Classification of Freeze-Drying under Radiative Heat -- 2.6.2 Radiative Heat to Product -- 2.6.3 Radiative Heat to Tray -- 2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers -- 2.6.5 Three-Dimensional Model (Kcc Model) - Water Vapor Transfer.
2.6.6 Parameter Estimation by Ice Sublimation Test -- 2.6.7 Estimation of Essential Surface Area -- 2.6.8 Simulation Result Example -- 2.7 Conclusion -- References -- Chapter 3 Freeze Drying of Fruits and Vegetables -- 3.1 Introduction -- 3.2 Physical Characteristics of Freeze-Dried Fruits and Vegetables -- 3.2.1 Color -- 3.2.2 Shrinkage -- 3.2.3 Rehydration Capacity -- 3.2.4 Microstructure -- 3.3 Biochemical Characteristics of Freeze-dried Fruits and Vegetables -- 3.3.1 Antioxidant Activity -- 3.3.2 Polyphenols -- 3.3.3 Ascorbic Acid -- 3.4 Freeze Drying for Encapsulation -- 3.5 Applications of Freeze-dried Fruits and Vegetables -- 3.6 Advantages and Disadvantages of Freeze Drying -- 3.7 Conclusion -- References -- Chapter 4 Freeze-Drying of Meat and Seafood Products -- 4.1 Introduction -- 4.2 Principles of Freeze-Drying Technology -- 4.3 Effect of Freeze-Drying on the Sensory Attributes of Meat and Seafood Products -- 4.3.1 The Challenge of Imitating Fresh Meat -- 4.3.2 The High Opportunities of Freeze-Drying in Seafood -- 4.4 Stability of Freeze-Dried Meat and Seafood Products -- 4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze-Drying -- 4.4.2 Suitability of Freeze-Drying to Stabilize Seafood Products -- 4.5 Conclusions -- Acknowledgments -- References -- Chapter 5 Freeze-Drying of Dairy Products -- 5.1 Introduction -- 5.2 Application of Freeze-Drying in Different Dairy Products/Ingredients -- 5.2.1 Milk -- 5.2.2 Cheese -- 5.2.3 Yogurt -- 5.3 Application of Freeze-Drying of Other Dairy Products -- 5.3.1 Lactic Acid and Other Cultures -- 5.3.2 Application of Freeze-Drying on Colostrum -- 5.3.3 Application of Freeze-Drying on Lactoferrin -- 5.4 Spray Freeze-Drying -- 5.4.1 Parameter of Spray Freeze-Drying -- 5.5 Advanced Freeze-Drying Methods -- 5.5.1 Infrared Freeze-Drying -- 5.5.2 High-Pressure Freeze-Drying.
5.5.3 Microwave Freeze-Drying (MWFD) -- 5.6 Conclusion -- References -- Chapter 6 Freeze-Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties -- 6.1 Introduction -- 6.2 Functional Foods -- 6.3 Cultivation and FD of Probiotics -- 6.4 Protection of Probiotics During FD -- 6.5 Stability and Viability Assessment After FD -- 6.5.1 Factors Affecting Survival and Stability -- 6.5.2 Protective Agents to Improve Viability -- 6.6 Properties of Freeze-Dried Probiotic Powders -- 6.6.1 Comparison of Spray-Dried and Freeze-Dried Probiotic Powders -- 6.7 Rehydration of Freeze-Dried Probiotics -- 6.8 Conclusion and Future Trends -- References -- Chapter 7 Freeze-Drying Effect on Nutrients and Their Stability -- 7.1 Introduction -- 7.1.1 Food Quality Changes During Drying of Food -- 7.1.2 Freezing Process -- 7.1.3 Combined Application of Different Freeze-Drying Methods -- 7.2 Vitamin -- 7.3 Minerals -- 7.3.1 Microminerals -- 7.3.2 Macro-minerals -- 7.4 Bioactive Compounds -- 7.4.1 Antioxidant Activity -- 7.4.2 Anthocyanin -- 7.4.3 Carotenoids -- 7.5 Future Perspective -- 7.6 Conclusion -- References -- Chapter 8 Packaging of Freeze-Dried Products -- 8.1 Introduction -- 8.2 History of Freeze-Dried Foods -- 8.3 Industrial Process of Freeze Drying -- 8.3.1 Pre-Treatment Methods of Various Foods Before Freeze-Drying -- 8.4 Need for Good Packaging for Freeze-Dried Food Products -- 8.4.1 Microbial Quality -- 8.4.2 Chemical Quality -- 8.4.3 Nutritional Quality -- 8.4.4 Influence of Storage Quality -- 8.5 Selection of Packaging Material -- 8.5.1 Water Vapor Transmission Rate (WVTR) -- 8.5.2 Gas Transmission Rate -- 8.5.3 Tensile Strength and Elongation -- 8.5.4 Tear Strength -- 8.5.5 Heat Seal Strength -- 8.5.6 Performance Properties -- 8.6 Types of Packaging for Freeze-Dried Foods.
8.6.1 Modified Atmosphere Packaging (MAP) -- 8.6.2 Flexible Packaging -- 8.6.3 Shrink Film -- 8.6.4 Cardboard Packaging -- 8.6.5 Wax-Coated Cardboard -- 8.6.6 Edible Films -- 8.6.7 Cans and Glass Jars -- 8.7 Quality Consideration During Packaging -- 8.8 Case Studies of the Packaging of Freeze-Dried Food Products -- 8.8.1 Packaging of Strawberries -- 8.8.2 Packaging of Sour Cherries -- 8.9 Market Scenario -- 8.9.1 Asia-Pacific -- 8.9.2 European Market -- 8.9.3 Freeze-Dried Food Market: Recent Developments -- 8.10 Sustainability Aspects -- 8.11 Safety Aspects of Freeze-Dried Product Packaging -- 8.12 Principal Instrumental Techniques Employed for Packaging Controls -- 8.12.1 Spectrophotometry -- 8.12.2 Thermal Analysis Techniques -- 8.12.3 Gas Transmission Analysis -- 8.13 Conclusion and Future Scope -- References -- Chapter 9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products -- 9.1 Introduction -- 9.2 Challenges in Freeze Drying -- 9.2.1 Enhancement of Drying Kinetics -- 9.2.2 Energy Intensity Reduction -- 9.2.3 Scale-Up and Technical Transfer -- 9.3 Novel Freeze Drying Systems -- 9.3.1 Infrared-Assisted Freeze Drying -- 9.3.2 Microwave-Assisted Freeze Drying -- 9.3.3 Ultrasound-Assisted Freeze Drying -- 9.4 Conclusion and Future Prospects -- References -- Chapter 10 Commercial Applications of Freeze Drying in Food Processing -- 10.1 Introduction -- 10.2 Commercial Applications of Freeze-Dried Products -- 10.2.1 Food Industry -- 10.2.2 Dairy Industry -- 10.2.3 Other Industry -- 10.3 Cost Analysis of Freeze-Dried Food Products -- 10.4 Industries Freeze-Drying Operation -- 10.4.1 Pretreatments -- 10.4.2 Freezing -- 10.4.3 Primary Drying -- 10.4.4 Secondary Drying -- 10.4.5 Factors Affecting the Quality and Uniformity of Freeze-Dried Products -- 10.5 Industrial Freeze-Drying Device.
10.5.1 Air Blast Freezer -- 10.5.2 Fluidized Bed Freezers -- 10.5.3 Contact Freezer -- 10.5.4 Immersion Freezer -- 10.5.5 Plate Freezer -- 10.5.6 Cryogenic Freezers -- 10.6 Future Prospects -- 10.7 Conclusions -- References -- Index -- EULA.
Record Nr. UNINA-9910829932003321
Waghmare Roji Balaji  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Freeze Drying of Food Products : Fundamentals, Processes and Applications
Freeze Drying of Food Products : Fundamentals, Processes and Applications
Autore Waghmare Roji Balaji
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (307 pages)
Altri autori (Persone) KumarManoj
PanesarParmjit Singh
ISBN 1-119-98207-3
1-119-98209-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover -- Title Page -- Copyright Page -- Contents -- List of Contributors -- Preface -- Acknowledgments -- Chapter 1 Freeze-Drying: Basic Principles and Processes -- 1.1 Introduction -- 1.2 Principle of FD Process -- 1.2.1 Freezing of Raw Material -- 1.2.2 Primary Drying - Sublimation -- 1.2.3 Second Drying - Desorption -- 1.3 Basic Components of a Typical Freeze-Dryer System -- 1.4 Types of FD Processes -- 1.4.1 Vacuum FD -- 1.4.2 Atmospheric FD -- 1.4.3 Spray FD -- 1.5 Characterization of FD Samples -- 1.5.1 Color -- 1.5.2 Moisture -- 1.5.3 Scanning Electron Microscopy -- 1.5.4 Thermal Analysis -- 1.5.5 Rehydration Characteristics -- 1.6 Applications of FD in Food Processing -- 1.6.1 Fresh Produce -- 1.6.2 Animal Products -- 1.6.3 Dairy Products -- 1.6.4 Miscellaneous Applications -- 1.7 Advantages of FD -- 1.8 Limitations of FD -- 1.9 Commercial Status -- 1.9.1 Technological Applications in Food -- 1.10 Conclusion and Future Perspectives -- References -- Chapter 2 Mathematical Modeling of Freeze-Drying Process -- 2.1 Introduction -- 2.2 Principle of Freeze-Dryer -- 2.2.1 Vacuum Freeze-Drying -- 2.2.2 Atmospheric Freeze-Drying -- 2.2.3 Water Vapor Transfer in Freeze-Dryer -- 2.3 Mathematical Model for Freezing -- 2.3.1 Thermal Balance during Freezing -- 2.3.2 Examples of Simulation Results -- 2.4 Mathematical Expression of the Progress of Freeze-Drying -- 2.4.1 Primary Drying -- 2.4.2 Secondary Drying -- 2.4.3 Practical Approach for Modeling of Freeze-Drying -- 2.5 One-Dimensional Model (Rp-Kv Model) -- 2.6 Three-Dimensional Model (Kcc Model) -- 2.6.1 Case Classification of Freeze-Drying under Radiative Heat -- 2.6.2 Radiative Heat to Product -- 2.6.3 Radiative Heat to Tray -- 2.6.4 Conductive Heat Transfer in the Frozen and Dried Layers -- 2.6.5 Three-Dimensional Model (Kcc Model) - Water Vapor Transfer.
2.6.6 Parameter Estimation by Ice Sublimation Test -- 2.6.7 Estimation of Essential Surface Area -- 2.6.8 Simulation Result Example -- 2.7 Conclusion -- References -- Chapter 3 Freeze Drying of Fruits and Vegetables -- 3.1 Introduction -- 3.2 Physical Characteristics of Freeze-Dried Fruits and Vegetables -- 3.2.1 Color -- 3.2.2 Shrinkage -- 3.2.3 Rehydration Capacity -- 3.2.4 Microstructure -- 3.3 Biochemical Characteristics of Freeze-dried Fruits and Vegetables -- 3.3.1 Antioxidant Activity -- 3.3.2 Polyphenols -- 3.3.3 Ascorbic Acid -- 3.4 Freeze Drying for Encapsulation -- 3.5 Applications of Freeze-dried Fruits and Vegetables -- 3.6 Advantages and Disadvantages of Freeze Drying -- 3.7 Conclusion -- References -- Chapter 4 Freeze-Drying of Meat and Seafood Products -- 4.1 Introduction -- 4.2 Principles of Freeze-Drying Technology -- 4.3 Effect of Freeze-Drying on the Sensory Attributes of Meat and Seafood Products -- 4.3.1 The Challenge of Imitating Fresh Meat -- 4.3.2 The High Opportunities of Freeze-Drying in Seafood -- 4.4 Stability of Freeze-Dried Meat and Seafood Products -- 4.4.1 Advantages and Disadvantages in the Preservation of Meat by Freeze-Drying -- 4.4.2 Suitability of Freeze-Drying to Stabilize Seafood Products -- 4.5 Conclusions -- Acknowledgments -- References -- Chapter 5 Freeze-Drying of Dairy Products -- 5.1 Introduction -- 5.2 Application of Freeze-Drying in Different Dairy Products/Ingredients -- 5.2.1 Milk -- 5.2.2 Cheese -- 5.2.3 Yogurt -- 5.3 Application of Freeze-Drying of Other Dairy Products -- 5.3.1 Lactic Acid and Other Cultures -- 5.3.2 Application of Freeze-Drying on Colostrum -- 5.3.3 Application of Freeze-Drying on Lactoferrin -- 5.4 Spray Freeze-Drying -- 5.4.1 Parameter of Spray Freeze-Drying -- 5.5 Advanced Freeze-Drying Methods -- 5.5.1 Infrared Freeze-Drying -- 5.5.2 High-Pressure Freeze-Drying.
5.5.3 Microwave Freeze-Drying (MWFD) -- 5.6 Conclusion -- References -- Chapter 6 Freeze-Drying of Probiotics for the Incorporation in Functional Foods: Drying Process, Viability, and Powder Properties -- 6.1 Introduction -- 6.2 Functional Foods -- 6.3 Cultivation and FD of Probiotics -- 6.4 Protection of Probiotics During FD -- 6.5 Stability and Viability Assessment After FD -- 6.5.1 Factors Affecting Survival and Stability -- 6.5.2 Protective Agents to Improve Viability -- 6.6 Properties of Freeze-Dried Probiotic Powders -- 6.6.1 Comparison of Spray-Dried and Freeze-Dried Probiotic Powders -- 6.7 Rehydration of Freeze-Dried Probiotics -- 6.8 Conclusion and Future Trends -- References -- Chapter 7 Freeze-Drying Effect on Nutrients and Their Stability -- 7.1 Introduction -- 7.1.1 Food Quality Changes During Drying of Food -- 7.1.2 Freezing Process -- 7.1.3 Combined Application of Different Freeze-Drying Methods -- 7.2 Vitamin -- 7.3 Minerals -- 7.3.1 Microminerals -- 7.3.2 Macro-minerals -- 7.4 Bioactive Compounds -- 7.4.1 Antioxidant Activity -- 7.4.2 Anthocyanin -- 7.4.3 Carotenoids -- 7.5 Future Perspective -- 7.6 Conclusion -- References -- Chapter 8 Packaging of Freeze-Dried Products -- 8.1 Introduction -- 8.2 History of Freeze-Dried Foods -- 8.3 Industrial Process of Freeze Drying -- 8.3.1 Pre-Treatment Methods of Various Foods Before Freeze-Drying -- 8.4 Need for Good Packaging for Freeze-Dried Food Products -- 8.4.1 Microbial Quality -- 8.4.2 Chemical Quality -- 8.4.3 Nutritional Quality -- 8.4.4 Influence of Storage Quality -- 8.5 Selection of Packaging Material -- 8.5.1 Water Vapor Transmission Rate (WVTR) -- 8.5.2 Gas Transmission Rate -- 8.5.3 Tensile Strength and Elongation -- 8.5.4 Tear Strength -- 8.5.5 Heat Seal Strength -- 8.5.6 Performance Properties -- 8.6 Types of Packaging for Freeze-Dried Foods.
8.6.1 Modified Atmosphere Packaging (MAP) -- 8.6.2 Flexible Packaging -- 8.6.3 Shrink Film -- 8.6.4 Cardboard Packaging -- 8.6.5 Wax-Coated Cardboard -- 8.6.6 Edible Films -- 8.6.7 Cans and Glass Jars -- 8.7 Quality Consideration During Packaging -- 8.8 Case Studies of the Packaging of Freeze-Dried Food Products -- 8.8.1 Packaging of Strawberries -- 8.8.2 Packaging of Sour Cherries -- 8.9 Market Scenario -- 8.9.1 Asia-Pacific -- 8.9.2 European Market -- 8.9.3 Freeze-Dried Food Market: Recent Developments -- 8.10 Sustainability Aspects -- 8.11 Safety Aspects of Freeze-Dried Product Packaging -- 8.12 Principal Instrumental Techniques Employed for Packaging Controls -- 8.12.1 Spectrophotometry -- 8.12.2 Thermal Analysis Techniques -- 8.12.3 Gas Transmission Analysis -- 8.13 Conclusion and Future Scope -- References -- Chapter 9 Advances in Freeze Drying to Improve Efficiency and Maintain Quality of Dehydrated Fruit and Vegetable Products -- 9.1 Introduction -- 9.2 Challenges in Freeze Drying -- 9.2.1 Enhancement of Drying Kinetics -- 9.2.2 Energy Intensity Reduction -- 9.2.3 Scale-Up and Technical Transfer -- 9.3 Novel Freeze Drying Systems -- 9.3.1 Infrared-Assisted Freeze Drying -- 9.3.2 Microwave-Assisted Freeze Drying -- 9.3.3 Ultrasound-Assisted Freeze Drying -- 9.4 Conclusion and Future Prospects -- References -- Chapter 10 Commercial Applications of Freeze Drying in Food Processing -- 10.1 Introduction -- 10.2 Commercial Applications of Freeze-Dried Products -- 10.2.1 Food Industry -- 10.2.2 Dairy Industry -- 10.2.3 Other Industry -- 10.3 Cost Analysis of Freeze-Dried Food Products -- 10.4 Industries Freeze-Drying Operation -- 10.4.1 Pretreatments -- 10.4.2 Freezing -- 10.4.3 Primary Drying -- 10.4.4 Secondary Drying -- 10.4.5 Factors Affecting the Quality and Uniformity of Freeze-Dried Products -- 10.5 Industrial Freeze-Drying Device.
10.5.1 Air Blast Freezer -- 10.5.2 Fluidized Bed Freezers -- 10.5.3 Contact Freezer -- 10.5.4 Immersion Freezer -- 10.5.5 Plate Freezer -- 10.5.6 Cryogenic Freezers -- 10.6 Future Prospects -- 10.7 Conclusions -- References -- Index -- EULA.
Record Nr. UNINA-9910841714503321
Waghmare Roji Balaji  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Fungal Nanobionics: Principles and Applications [[electronic resource] /] / edited by Ram Prasad, Vivek Kumar, Manoj Kumar, Shanquan Wang
Fungal Nanobionics: Principles and Applications [[electronic resource] /] / edited by Ram Prasad, Vivek Kumar, Manoj Kumar, Shanquan Wang
Edizione [1st ed. 2018.]
Pubbl/distr/stampa Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018
Descrizione fisica 1 online resource (XVIII, 316 p. 50 illus., 38 illus. in color.)
Disciplina 630
Soggetto topico Agriculture
Nanotechnology
Sustainable development
Environmental engineering
Biotechnology
Mycology
Sustainable Development
Environmental Engineering/Biotechnology
ISBN 981-10-8666-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Nanobiocomposites: Synthesis and Environmental Applications -- Medical and Cosmetic Applications of Fungal Nanotechnology: Production, Characterization and Bioactivity -- Fungal Nanoparticles: A Novel Tool for a Green Biotechnology? -- Application of Nanotechnology in Mycoremediation: Current Status and Future Prospects -- Fungal Nanotechnology: A New Approach Toward Efficient Biotechnology Application -- Advances in Biomedical Application of Chitosan and its Functionalized Nano-derivatives -- Biosynthesis of Metal Nanoparticles via Fungal Dead Biomass in Industrial Bioremediation Process -- Nanofabrication of Myconanoparticles: A Future Prospect -- In vitro Secondary Metabolite Production Through Fungal Elicitation: An Approach for Sustainability -- Metal and Metal Oxide Mycogenic Nanoparticles and Their Application as Antimicrobial and Antibiofilm Agents -- Applications of Fungal Nanobiotechnology in Drug Development -- Mycosynthesized Nanoparticles: Role in Food Processing Industries.
Record Nr. UNINA-9910298396103321
Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Holographic materials and applications / / edited by Manoj Kumar
Holographic materials and applications / / edited by Manoj Kumar
Pubbl/distr/stampa London, United Kingdom : , : IntechOpen, , [2019]
Descrizione fisica 1 online resource (160 pages) : illustrations
Disciplina 621.3675
Soggetto topico Holography
ISBN 1-83962-223-7
1-78984-789-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910346729103321
London, United Kingdom : , : IntechOpen, , [2019]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
In Silico Approach for Sustainable Agriculture [[electronic resource] /] / edited by Devendra K. Choudhary, Manoj Kumar, Ram Prasad, Vivek Kumar
In Silico Approach for Sustainable Agriculture [[electronic resource] /] / edited by Devendra K. Choudhary, Manoj Kumar, Ram Prasad, Vivek Kumar
Edizione [1st ed. 2018.]
Pubbl/distr/stampa Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018
Descrizione fisica 1 online resource (XXIV, 293 p. 99 illus., 62 illus. in color.)
Disciplina 338.1091724
Soggetto topico Plant physiology
Plant biochemistry
Agriculture
Microbial ecology
Plant Physiology
Plant Biochemistry
Microbial Ecology
ISBN 981-13-0347-9
978-981-13-0347-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910298429103321
Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui