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Hypobaric storage in food industry : advances in application and theory / Stanley P. Burg.

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Electronic resources

Subject: Food industry and trade.
Food > Packaging.
Food > Preservation.
Genre: Electronic books.
Electronic books.

Record details

  • ISBN: 9780124199781
  • ISBN: 012419978X
  • ISBN: 0124199623
  • ISBN: 9780124199620
  • Physical Description: 1 online resource
  • Publisher: London, UK : Academic Press, 2014.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Front Cover; Hypobaric Storage in Food Industry; Copyright Page; Contents; Acknowledgments; Units and Abbreviations; 1 History of Hypobaric Storage; 2 Experimental Errors in Hypobaric Storage Research; 2.1 A Leak in an LP Chamber Increases Commodity Water Loss; 2.2 LP Air Changes Must Be Humidified at the Storage Pressure; 2.3 A Cold Spot on a Vacuum Chamber's Surface Increases Commodity Water Loss; 2.4 LP Prevents C2H4, CO2, and NH3 Retention; 2.5 LP Does Not "Outgas or Evacuate" Flavor and Aroma Volatiles or Water Vapor; 2.6 Slow Evacuation and Venting Do Not Damage Commodities.
3 Gas and Vapor Mass Transfer at a Low Pressure3.1 Diffusion of Gases and Vapors; 3.2 Carbon Dioxide; 3.3 Stomatal Opening; 3.4 Volumetric Expansion; 3.5 Air Changes; 4 Heat Transfer at a Low Pressure; 4.1 Convection; 4.2 Radiation; 4.3 Evaporative Cooling; 4.4 Conduction; 4.5 Heat Formation and ATP Production; 4.6 Removing Respiratory Heat from a Hypobaric Chamber; 5 Materials and Methods; 5.1 Measuring the RH; 5.2 Measuring the Pressure; 5.3 Controlling the Pressure; 5.4 Vacuum Pump; 5.5 Measuring the Air-Change Rate; 5.6 Measuring O2, CO2, C2H5OH, and CH3CHO in the Air Change.
5.7 Measuring O2, CO2, C2H5OH, and CH3CHO Within the Commodity5.8 Flow Control; 5.9 Measuring Hypobaric Acid Vapor; 6 Humidity Control; 7 Water Condensation in Hypobaric Chambers; 8 Low-Oxygen Injury; 9 Pervaporation; 9.1 Commercial Pervaporation; 9.2 Pervaporation During Hypobaric Storage; 10 Capillary Condensation in Non-Waxed Cardboard Boxes; 11 Insect Quarantine; 11.1 Lethal Effect of a Low Humidity; 11.2 Gas and Water Vapor Exchange Through Spiracles and Trachea; 11.3 Gas Exchange Systems of Insects and Horticultural Commodities; 11.4 Lethal Effect of Low [O2] at Atmospheric Pressure.
11.5 Lethal Effect of High [CO2] at Atmospheric Pressure11.6 Lethal Effect of Ethanol and Other Vapors; 11.7 Metabolic Stress Disinfection and Disinfestation; 11.8 Lethal Effect of a Low Pressure; 11.9 Ionizing Radiation (also See Section 12.8); 12 Fungi and Bacteria; 12.1 Effect of Low [O2] at Atmospheric Pressure; 12.2 Effect of [CO2] at Atmospheric Pressure; 12.3 Combined Effect of Low [O2]+High [CO2] at Atmospheric Pressure; 12.4 Indirect Effects of Low [O2] and High [CO2] at Atmospheric Pressure; 12.5 Effect of Low [O2]+Low [CO2] During Hypobaric Storage.
12.6 A Modest Pressure Change Activates Enzymes That Suppress Mold Growth12.7 Hypochlorous Acid Vapor; 12.8 Ozone; 12.9 Germicidal Effect of Ionizing Radiation; 12.10 MSDD (See Sections 11.6 and 11.7 for a Description of the MSDD Method); 13 Cost-Effective LP Intermodal Container; 14 Storage Boxes; 15 Conclusions; Bibliography; Index.
Summary: Hypobaric Storage in Food Industry: Advances in Application and Theory presents recent examples of hypobaric storage implementation. The book covers examples including hypobaric warehouses in the United States and China; the results from extensive Chinese publications, some addressing military use; improved design of an intermodal container to reduce cost, weight, and power consumption; and a proposal to fabricate a container in China for shipping mangoes and other difficult-to-export plant commodities. In1979 the Food Technology Industrial Achievement Award was given by the.
Source of Description Note: Online resource; title from PDF title page (ScienceDirect, viewed May 7, 2014).
Print version record.
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