By Wojciech J. Florkowski, Robert L. Shewfelt, Bernhard Brueckner, Stanley E. Prussia
Postharvest dealing with: A structures method introduces a brand new thought within the dealing with of unpolluted culmination and vegetable. conventional remedies were both physiologically dependent with an emphasis on organic tissue or technologically established with an emphasis on garage and dealing with. This publication integrates all strategies from construction practices via buyer intake with an emphasis on realizing marketplace forces and offering clean product that meets customer expectancies. Postharvest physiologists and technologists around the disciplines of agricultural economics, agricultural engineering, nutrition technological know-how and horticulture in addition to handlers of minially-processed items in the clean produce fruit and vegetable processing industries will locate this to be a useful resource of data. * * makes use of a structures strategy that offers a different standpoint at the dealing with of clean vegatables and fruits* Designed with the utilized viewpoint to counterpoint the extra easy views supplied in different remedies* presents the built-in, interdisciplinary point of view wanted in learn to enhance the standard of unpolluted and minimally processed items* Emphasizes that the layout of dealing with platforms can be market-driven instead of targeting slim specifics
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Extra resources for Postharvest handling : a systems approach
Nevertheless, by using a well-defined model system it is possible to elucidate the primary factors that influence the properties of proteins in emulsions in a more quantitative fashion. Once these primary factors have been established, it is possible to increase the complexity of the model by introducing additional variables and systematically examining their influence on the overall properties. This incremental approach eventually leads to a thorough understanding of the factors that determine the properties of actual food emulsions, and to the development of theories that can be used to describe and predict their behavior.
Throughout this book, it will be necessary to introduce a number of theories that have been developed to describe the properties of emulsions. Rather than concentrating on the mathematical derivation of these theories, we will highlight their physical significance and focus on their relevance to food scientists. A feeling for the major factors that determine the properties of food emulsions can often be gained by programming these theories onto a personal computer and systematically examining the role that each physical parameter in the equation plays.
The ζ-potential is the effective surface potential of a droplet suspended in a medium, which takes into account that charged species in the surrounding medium may adsorb to the surface of the droplet and alter its net charge. The ζ-potential can be conveniently measured in the laboratory using commercially available analytical instrumentation (Chapter 11). The charge on a droplet is important because it determines the nature of its interactions with other charged species (Chapters 2–4) or its behavior in the presence of an electrical field (Chapter 11).