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Sustainable Production in Food and Agriculture Engineering
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This book is a collection of original research and review papers that report on the state of the art and recent advancements in food and agriculture engineering, such as sustainable production and food technology. Encompassed within are applications in food and agriculture engineering, biosystem engineering, plant and animal production engineering, food and agricultural processing engineering, storing industry, economics and production management and agricultural farms management, agricultural machines and devices, and IT for agricultural engineering and ergonomics in agriculture.
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Keywords
- 3D scanner
- acceleration of the process of hydration
- Accelerator
- agricultural biogas plants
- agricultural product
- agricultural waste
- animal waste
- antioxidant activity
- antioxidative activity
- antioxidative properties
- axisymmetric surface
- Bacteria
- barley
- basket press
- biochar
- biodegradable material
- biogas
- biological soil quality
- Biomass
- bootstrap methods
- Brassica vegetables
- cereal grain
- Certification
- chlorophylls
- Cluster analysis
- Coconut
- coefficient of variation (CV)
- cold-pressed oils
- Collembola life-form groups
- compaction
- compression
- compressive strength
- confidence intervals
- construction optimization criteria
- conventional agricultural production
- cress seed oil
- Crop yields
- cucumber
- Cucurbita maxima
- dairy cattle farms
- dehuller
- disposal
- droplet diameters
- Energy consumption
- energy potential
- Fermentation
- flat fan nozzle
- fluorescence
- forage from grain
- frozen storage
- Fruit
- Functional Food
- general equation of dynamics
- geometric model
- GLOBAL G.A.P.
- grain grinding
- GRASP
- green food
- grinding
- Hemp
- History of engineering & technology
- Image analysis
- implications for practice
- industrial feed
- infrared processing
- Initial load
- integrated agricultural production
- juice
- Legumes
- liquid coverage
- lognormal distribution
- lyophilized protein structure
- Management
- microbiological analysis
- mixing of granular materials
- modeling
- modern products
- nitrates and nitrites
- non-dairy beverages
- non-inertial reference frame
- nutritional value
- organic dust
- organic residue management
- oxidative stability
- oxygen radical absorbance capacity (ORAC)
- packaging
- Peleg and Normand
- Peleg’s equation
- Poland
- Polyphenols
- potato
- press cakes
- pressing
- Price
- Primary production
- probiotic
- processing of vegetables
- Protein
- pumpkin
- QBS-c index
- quality management systems
- quality of food
- rapeseed oil
- Reverse engineering
- Rice
- rotary–centrifugal grinder
- rupture energy
- screw press
- Social Practice
- Soil fertility
- Spanish sage seed oil
- spelt
- sprayer
- storage losses
- stress relaxation
- Structure
- survivability
- Sustainable Agriculture
- sustainable and renewable energy
- Sustainable development
- Sustainable food production
- sustainable production
- Technology, engineering, agriculture
- Technology: general issues
- texture properties
- threshing
- tracer
- tuber
- UV-C
- Waste management
- wheat
Links
DOI: 10.3390/books978-3-03943-764-1Editions