摘要:

The consumer demand for healthy convenience meals with ‘near fresh’ properties challenges researchers and industry to develop new or improved conservation procedures for food products. However, this recent food trend towards fresh image on one ride and convenience on the other side often conflict. In most cases the fresh quality is negatively affected by the processing procedure. Therefore nowadays efforts ars focussed on extending the shelf life of fresh products. However, sophisticated energy demanding facilities are required for storage and transporation, whereas thc use of ecologically unsound cooling agents is a major drawback.

ISSN:0737-3937    

DOI:10.1080/07373939608917155

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Drying is one of the oldest unit operations and yet it is one of the least understmd and most complex. Several drying technologics have reached maturity viz. furher R&D resources are unlikely to yield appreciable returns on investment. innovative approaches are needed to meet the challenges of global competitiveness. efficient energy utilization, environmental impact and product quality. New products and new processes often demand new drying techniques. Some of the innovations are a result of “technology push” as opposed to “market-pull“. In view of the large time scale of drying technologies most innovations art evolutionary rather than revolutionary. This paper attempts to characterize the process of innovation, identify features common to new drying tcchnologies and survey some innovative dryen.

ISSN:0737-3937    

DOI:10.1080/07373939608917156

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

摘要:

Modem research in natural sciences has become a large and complex enterprise involving substantial research funds, enormous infrastructures, team work and group dynamics. It is also characterized by a dazzling inter–play of egos. competition, fundchasing, fame–seeking and other social (rather than scientific) factors. Since a great deal of scientific research is carried out in universities, it is of interest to enquire as to how these social factors influence the ethical conduct of creative scientific research in the academia.

ISSN:0737-3937    

DOI:10.1080/07373939608917157

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373939608917158

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373939608917159

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373939608917160

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor

ISSN:0737-3937    

DOI:10.1080/07373939608902593

出版商:Taylor & Francis Group    

年代:1996

数据来源: Taylor