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Inactivation Of Pathogens With Innovative Uv Technologies
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Book Synopsis Inactivation of Pathogens with Innovative UV Technologies by :
Download or read book Inactivation of Pathogens with Innovative UV Technologies written by and published by American Water Works Association. This book was released on 2004 with total page 112 pages. Available in PDF, EPUB and Kindle. Book excerpt: This research studied low pressure(LP), low pressure-high-output (LPHO, medium pressure(MP) and pulsed (PUV) UV Systems and their effects on various pathogens. Among the findings were: bacteria is more susceptible to UV light than viruses; some strains of E.coli had different dose responses without explanation; adenovirus serotypes 40 and 41 are highly resistant to UV inactivation and a residual disinfection process is recommended to follow UV disinfection. All details of the study and models are discussed thoroughly.
Book Synopsis Innovative UV Technologies to Oxidize Organic and Organoleptic Chemicals by : K. G. Linden
Download or read book Innovative UV Technologies to Oxidize Organic and Organoleptic Chemicals written by K. G. Linden and published by International Water Assn. This book was released on 2005 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: The investigation showed that at typical UV doses
Book Synopsis Ultraviolet disinfection guidance manual by :
Download or read book Ultraviolet disinfection guidance manual written by and published by DIANE Publishing. This book was released on 2003 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ultraviolet Light in Food Technology by : Tatiana Koutchma
Download or read book Ultraviolet Light in Food Technology written by Tatiana Koutchma and published by CRC Press. This book was released on 2019-05-20 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters--on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated.
Book Synopsis Bridging Pilot-scale Testing to Full-scale Design of UV Disinfection Systems by : Erin D. Mackey
Download or read book Bridging Pilot-scale Testing to Full-scale Design of UV Disinfection Systems written by Erin D. Mackey and published by American Water Works Association. This book was released on 2004 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although ultraviolet (UV) water disinfection has become a technically viable alternative for inactivating Cryptosporidium and other pathogens in drinking water systems, US experience with this technology is lacking and few large-scale installations exist worldwide. This report describes a study that
Book Synopsis The Ultraviolet Disinfection Handbook by : James R. Bolton
Download or read book The Ultraviolet Disinfection Handbook written by James R. Bolton and published by American Water Works Association. This book was released on 2011-01-12 with total page 167 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ultraviolet Germicidal Irradiation Handbook by : Wladyslaw Kowalski
Download or read book Ultraviolet Germicidal Irradiation Handbook written by Wladyslaw Kowalski and published by Springer Science & Business Media. This book was released on 2010-01-12 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference covers technical information on ultraviolet germicidal irradiation and its application to air and surface disinfection and the control of pathogens and allergens. Its main focus is airborne microbes and surface contamination applications.
Book Synopsis Innovative Food Processing Technologies by :
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Book Synopsis Wastewater Treatment and Reuse Theory and Design Examples, Volume 2: by : Syed R. Qasim
Download or read book Wastewater Treatment and Reuse Theory and Design Examples, Volume 2: written by Syed R. Qasim and published by CRC Press. This book was released on 2017-11-22 with total page 906 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will present the theory involved in wastewater treatment processes, define the important design parameters involved, and provide typical values of these parameters for ready reference; and also provide numerical applications and step-by-step calculation procedures in solved examples. These examples and solutions will help enhance the readers’ comprehension and deeper understanding of the basic concepts, and can be applied by plant designers to design various components of the treatment facilities. It will also examine the actual calculation steps in numerical examples, focusing on practical application of theory and principles into process and water treatment facility design.
Book Synopsis Quantitative Methods to Assess Capacity of Water Treatment to Eliminate Micro-Organisms by : Wim A. M. Hijnen
Download or read book Quantitative Methods to Assess Capacity of Water Treatment to Eliminate Micro-Organisms written by Wim A. M. Hijnen and published by IWA Publishing. This book was released on 2010-12-16 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: Special Offer: KWR Drinking Water Treatment Set - Buy all five books together and save a total £119! Ever since the recognition of the important role of water in the transmission of pathogenic micro-organisms in the 19th century, microbiological safety of drinking water has been a major research issue for microbiologists in the drinking water industry. The main objective of this book is to develop a general strategy to assess elimination capacity of water treatment processes for pathogens. It investigates: The potential use of faecal indicators Coli44, (including E. coli) and SSRC, (including C. perfringens) as process indicators to assess pathogen elimination in full-scale water treatment plants. The value of comparative challenge tests with pre-cultured organisms for the assessment of elimination capacity of full-scale processes, to study the effect of process conditions and to validate the use of process indicators. The use of literature data to assess elimination capacity of water treatment processes for pathogens and the effect of process conditions on this. Visit the IWA WaterWiki to read and share material related to this title: http://www.iwawaterwiki.org/xwiki/bin/view/Articles/WaterbornePathogens
Book Synopsis Elimination of Micro-organisms by Water Treatment Processes by : Wim A. M. Hijnen
Download or read book Elimination of Micro-organisms by Water Treatment Processes written by Wim A. M. Hijnen and published by IWA Publishing. This book was released on 2010-05-14 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Special Offer: KWR Drinking Water Treatment Set - Buy all five books together and save a total £119! The overall aim of Elimination of Micro-organisms by Water Treatment Processes is to present default values for the micro-organisms elimination or inactivation credit of universally used processes in water treatment (MEC or MIC). The growing interest in Quantitative Microbial Risk assessment (QMRA) for safe drinking water requires such data. These MEC or MIC values have been calculated from research on elimination of viruses, bacteria and bacterial spores and protozoa (oo)cysts (Cryptosporidium and Giardia) by these treatment processes published in the international literature. The data have been selected on the base of different quality criteria related to information on applied experimental conditions and used methods. Furthermore the studies have been categorized on base of their similarities with ‘real world’ conditions (selected micro-organisms, scale and conditions of the tested processes). The international literature data revealed a high variation in elimination. The major parameters and process control parameters affecting elimination are described. This new edition describes the state-of-the-art progress in research on conventional treatment, coagulation and flocculation, rapid granular filtration, slow sand filtration and UV disinfection. Visit the IWA WaterWiki to read and share material related to this title: http://www.iwawaterwiki.org/xwiki/bin/view/Articles/WaterbornePathogens
Book Synopsis Electromagnetic Technologies in Food Science by : Vicente M. Gómez-López
Download or read book Electromagnetic Technologies in Food Science written by Vicente M. Gómez-López and published by John Wiley & Sons. This book was released on 2021-12-13 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive source of in-depth information provided on existing and emerging food technologies based on the electromagnetic spectrum Electromagnetic Technologies in Food Science examines various methods employed in food applications that are based on the entire electromagnetic (EM) spectrum. Focusing on recent advances and challenges in food science and technology, this is an up-to-date volume that features vital contributions coming from an international panel of experts who have shared both fundamental and advanced knowledge of information on the dosimetry methods, and on potential applications of gamma irradiation, electron beams, X-rays, radio and microwaves, ultraviolet, visible, pulsed light, and more. Organized into four parts, the text begins with an accessible overview of the physics of the electromagnetic spectrum, followed by discussion on the application of the EM spectrum to non-thermal food processing. The physics of infrared radiation, microwaves, and other advanced heating methods are then deliberated in detail—supported by case studies and examples that illustrate a range of both current and potential applications of EM-based methods. The concluding section of the book describes analytical techniques adopted for quality control, such as hyperspectral imaging, infrared and Raman spectroscopy. This authoritative book resource: Covers advanced theoretical knowledge and practical applications on the use of EM spectrum as novel methods in food processing technology Discusses the latest progress in developing quality control methods, thus enabling the control of continuous fast-speed processes Explores future challenges and benefits of employing electromagnetic spectrum in food technology applications Addresses emerging processing technologies related to improving safety, preservation, and overall quality of various food commodities Electromagnetic Technologies in Food Science is an essential reading material for undergraduate and graduate students, researchers, academics, and agri-food professionals working in the area of food preservation, novel food processing techniques and sustainable food production.
Book Synopsis Low Cost Emergency Water Purification Technologies by : Chittaranjan Ray
Download or read book Low Cost Emergency Water Purification Technologies written by Chittaranjan Ray and published by Butterworth-Heinemann. This book was released on 2014-03-24 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural disasters, tornadoes, hurricanes, and floods are occurring with increasing frequency. In emergencies, pure drinking water is quickly the most important item. Low Cost Emergency Water Purification Technologies provides the tips and techniques for supplying potable drinking water at low cost in the direst circumstances. Succinct and readable, this manual describes the various options for correcting unsanitary or unsatisfactory drinking water. Several treatment methods for contaminated water are reviewed and the pros and cons of each are discussed. Covers long-term technologies including sand filtration, packaged filtration units, pressurized filtration systems and natural filtration Addresses short-term strategies such as reverse osmosis-based filtration, cartridge filtration systems, and solar pasteurizations systems Describes disinfection systems, energy-saving applications, cost considerations and HA/DR applications
Download or read book Wastewater Disinfection written by and published by . This book was released on 1996 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Experiments with Tomatoes by : William H. Bishop
Download or read book Experiments with Tomatoes written by William H. Bishop and published by . This book was released on 1890 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Publisher : ISBN 13 : Total Pages :508 pages Book Rating :4.0/5 (9 download)
Book Synopsis Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2003 by : United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Download or read book Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 2003 written by United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies and published by . This book was released on 2002 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Non-Thermal Processing Technologies for the Fruit and Vegetable Industry by : M. Selvamuthukumaran
Download or read book Non-Thermal Processing Technologies for the Fruit and Vegetable Industry written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2022-11-07 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, canning, salting, curing, and chemical preservation, can significantly affect food quality by diminishing nutrients during heat processing. This can alter the texture of the products, leave chemical residues in the final processed products, which in turn has greater impact over consumers' safety and health concerns. To combat this problem, various current non-thermal food processing techniques can be employed in fruit and vegetable processing industries to enhance consumer satisfaction for delivering wholesome food products to the market, thus increasing demand. Non-Thermal Processing Technologies for the Fruit and Vegetable Industry introduces the various non-thermal food processing techniques especially employed for fruits and vegetables processing industries; it deals with the effect of several non-thermal processing techniques on quality aspects of processed fruits and vegetable products and keeping quality and consumer acceptability. Key Features: Describes the high-pressure processing techniques employed for processing fruit and vegetable based beverages Discusses the safety aspects of using various innovative non-thermal based technologies for the fruits and vegetables processing industries. Explains ozone application, cold plasma, ultrasound and UV irradiation for fruits and vegetables with their advantages, disadvantages, process operations, mechanism for microbes in activation etc. Presents the commercially viable and economically feasible non-thermal processing technologies for fruit and vegetable industry. This book addresses professors, scientists, food engineers, research scholars, students and industrial personnel for stability enhancement of fruit- and vegetable-based food products by using novel non-thermal food processing techniques. Readers will come to know the current and emerging trends in use of non-thermal processing techniques for its application in several fruit- and vegetable-based food processing industries.
