Agricultural engineering and machinery Books
Taylor & Francis Ltd Farming with the Environment
a huge range and FREE tracked UK delivery on ALL orders.
£32.99
Taylor & Francis Ltd Farming with the Environment
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Resource Recovery from Waste Business Models for Energy Nutrient and Water Reuse in Low and Middleincome Countries
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£61.74
Taylor & Francis Ltd Food and Water Security Balkema Proceedings and
Book SynopsisThis book deals with ways and means of managing food and water security in various agroclimatic environments through the integration of R & D, training, people participation, agronomic practices, economic instruments, and administrative policies. It includes contributions by global experts in the field, who elaborate on the governance of food security, the biophysical dimensions of more food per drop, as well as on the socioeconomic dimensions of food security. Subjects are presented grouped in three sections: 1. Biophysical Dimensions of Food Security; 2. Socioeconomic Dimensions of Food Security and 3. Governance of Food Security in Different Agroclimatic and Socioeconomic settings. Recommended reading for professionals, water and agricultural scientists, engineers, planners and policy makers in the field of food and water security.Trade Review'[...] this book assumes enormous significance, and could not have been published at a more appropriate time.' 'This book deals with techno-economic-social dimensions of the problem like no other publication before.' 'The editor along with his authors deserve full credit for presenting a book with an in-depth analysis of a complex subject, penetrating and interesting, supported by valuable tables, revealing photographs and neat figures.' 'This book is a notable departure from the normal.' From: Journal of the Geological Society of India, vol. 72, p. 279-280, Aug. 2008. 'The strength of the book lies in the wide range of topics it examines-a list that includes remote sensing, aerobic rice, the benefits of fermented food, the role of microenterprises, and the need for enhanced governance of food systems.' 'The book is thus a very useful introduction on developing-country-chiefly Asian-water-for-food issues, aimed at professionals and students in the areas of agricultural and water science, engineering, and planning.' From: Environment. Science and Policy for Sustainable Development, September-October 2009.Table of Contents1. Biophysical Dimensions of Food Security; 2. Socioeconomic Dimensions of Food Security; 3. Governance of Food Security in Different Agroclimatic and Socioeconomic settings.
£166.25
Taylor & Francis Biochar in European Soils and Agriculture
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£128.25
Taylor & Francis Ltd Key Concepts in Water Resource Management A Review and Critical Evaluation Earthscan Water Text
a huge range and FREE tracked UK delivery on ALL orders.
£128.25
Taylor & Francis Key Concepts in Water Resource Management
a huge range and FREE tracked UK delivery on ALL orders.
£39.99
Taylor & Francis Ltd Net Zero Food and Farming
Book SynopsisThis book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead. For the UK to meet its international obligations for reducing greenhouse gas emissions, nothing short of a revolution is required in our use of land, our farming practices and our diet. Taking a historical approach, the book examines the evolution of agriculture and the food system in the UK over the last century and discusses the implications of tackling climate change for food, farming and land use, setting the UK situation in an international context. The chapters analyse the key challenges for this transition, including dietary change and food waste, afforestation and energy crops, and low-emission farming practices. This historical perspective helps develop an understanding of how our food, farming and land use system has evolved to be the way that it is, and draws lessons for how theTrade Review"A fascinating and insightful book. It is sympathetic and informative on how the food system got where it is today, and is pragmatic, accessible and detailed on the future outlook. Essential reading for anyone interested in how we can reach net zero through the current food system." Sarah Bridle, Author of Food and Climate Change: Without the Hot AirNeil Ward has written a timely and compelling book about the challenges of net zero for the agri-food system. The book integrates social science research with the science of climate change, drawing on perspectives from the political economy of food and farming, science and technology studies, and research on sustainability transitions. This synthesising approach is essential if we are to rise to the challenge of climate change.Professor Kevin Morgan, author of Worlds of Food: Place, Power and Provenance in the Food Chain"In this rich account of the food system and the challenge of delivering net zero, Neil Ward draws together social science and climate science while also providing sharp historical analysis. Clear and compelling, Ward makes a powerful case for applying historical lessons to implement urgent change in the contemporary agri-food sector. Indeed, while the scientific evidence amassed by Ward shows revolution must happen, the history he details proves, if the right forces align, it can. This is an essential read for anyone interested in food, the environment, agriculture and agricultural history."Polly Russell, Food historian, The British Library"In this book, Neil Ward discusses the potential and challenges of achieving a net zero agri-food system in the UK. He examines the problem through the lens of science, technology and politics, skilfully and effortlessly weaving together the evidence from the scientific literature with his deep knowledge of UK policy and politics. In addition to opportunities for emission reduction and for creating carbon sinks, he also discusses the role of demand-side measures, such as dietary change and reduction of food waste, in a net zero future. This comprehensive assessment of what is possible in the UK is a must read for anyone interested in how we produce our food and what we need to do to effectively tackle climate change."Pete Smith FRS, Director of the Scottish Climate Change Centre of ExpertiseTable of Contents1. Food, Farming and Climate Change 2. Science, Technology and Politics: The Conceptual Approach 3. Food and Farming in Twentieth Century Britain: Productivism and its Aftermath 4. Cleaning and Greening Food and Farming 5. The Evolution of Climate Science and Climate Politics 6. Reducing Greenhouse Gas Emissions from Food, Farming and Land Use 7. Diet, Food and Waste 8. Land Use Change and Greenhouse Gas Removal 9. Farming Practice and Climate Change Mitigation 10. The Dynamics of Transitioning to Net Zero 11. Conclusions: Net Zero, Food and Farming
£35.14
Taylor & Francis Ltd The Digital Age in Agriculture
Book SynopsisThe Digital Age in Agriculture presents information related to the digital age in the agriculture sector. Agriculture is an essential activity for the continuity of life, yet is very labor-intensive and faces a wide variety of challenges. In the struggle against these difficulties, the superior features offered by technology provide important benefits. These technologies require expertise in various technical disciplines, and The Digital Age in Agriculture provides information to readers allowing them to make more informed decisions and giving them the opportunity to improve agricultural productivity.Written by Mehmet Metin ÃzgÃven, an expert who has conducted field studies and with a working technical knowledge of various topics pertaining to the agriculture age, this book covers many subjects important to the age of digital agriculture, including precision agriculture and livestock farming, using agricultural robots and unmanned arial vehicles in agriculture practices, and image processing and machine vision. It is an essential read for researchers, agriculture sector workers, and agricultural engineers.Table of ContentsPrecision Agriculture. Precision Livestock Farming. Agricultural Robots. Use of Unmanned Arial Vehicles in Agriculture. Agriculture 5.0 and the Internet of Things. Image Processing and Machine Vision in Agriculture. Data Mining in Agriculture. Artificial Intelligence, Machine Learning, and Deep Learning in Agriculture.
£47.49
Cambridge University Press Farm Equipment of the Roman World
Book SynopsisThis book is a companion volume to K. D. White's Agricultural Implements of the Roman World (Cambridge University Press, 1967). He deals here with equipment and instruments which were for the most part used in processing and storage as opposed to cultivation.Table of ContentsList of plates; Preface; Abbreviations; Part I: 1. Rolling, stamping and grinding equipment; 2. Vine-props; 3. Fencing; 4. Rope, cordage and netting; 5. Measuring instruments; 6. Water-raising devices; Part II. Equipment made of Basketry: Introduction; 7. Hard basketry; 8. Soft basketry; Part III. Utensils Made of Earthenware, Stone, Metal, Wood and Leather; Part IV. Miscellaneous; Conclusion; Appendices; Select bibliography; General index; Index of Greek words; Index of Latin words; List of passages cited.
£37.04
John Wiley and Sons Ltd Dense Phase Carbon Dioxide
Book SynopsisDense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) and the pressures used are at least one order of magnitude less than those typically used in ultra high pressure (UHP) processing. There is no noticeable temperature increase due to pressurization, and typical process temperatures are around 40C. DPCD temporarily reduces the pH of liquid foods and because oxygen is removed from the environment, and because the temperature is not high during the short process time (typically about five minutes in continuous systems), nutrients, antioxidant actTable of ContentsPreface xi Contributors xiii 1 Introduction to Dense Phase Carbon Dioxide Technology 1 Giovanna Ferrentino and Murat O. Balaban 2 Thermodynamics of Solutions of CO2 with Effects of Pressure and Temperature 5 Sara Spilimbergo and Ireneo Kikic 2.1 Introduction 5 2.2 Thermodynamics of liquid–vapour phase equilibria 6 2.2.1 Calculation of g 10 2.2.2 Calculation of f 13 2.2.3 Calculation of the liquid–vapour phase equilibria 20 2.3 Application to CO2–H2O system model 24 2.3.1 Non-electrolyte models 24 2.3.2 Electrolyte models 26 2.4 Thermodynamics of solid–vapour equilibria 28 2.5 List of symbols 31 3 Experimental Measurement of Carbon Dioxide Solubility 37 Giovanna Ferrentino, Thelma Calix, Massimo Poletto, Giovanna Ferrari, and Murat O. Balaban 3.1 Introduction 37 3.2 Solubility of carbon dioxide in water 38 3.2.1 Definition and brief review of early studies 38 3.2.2 Physical properties associated with the phase diagram of carbon dioxide 41 3.2.3 Effect of pressure and temperature on carbon dioxide solubility in water 42 3.3 Experimental methods for carbon dioxide solubility measurement 45 3.3.1 Analytical methods 46 3.3.2 Synthetic methods 55 3.4 Review of experimental results 58 3.5 Conclusions 66 4 Effects of Dense Phase Carbon Dioxide on Vegetative Cells 67 Osman Erkmen 4.1 Introduction 67 4.2 Gases used for inactivating microorganisms 68 4.3 Effect of DPCD on vegetative microorganisms 69 4.3.1 Effect of DPCD on bacterial cells 69 4.3.2 Effect of DPCD on vegetative forms of fungi, pests and viruses 73 4.4 Factors affecting the sensitivity of microorganisms to DPCD 74 4.4.1 Effect of CO2 physical states 75 4.4.2 Effect of temperature and pressure 75 4.4.3 Effect of CO2 concentration 76 4.4.4 Effect of agitation 77 4.4.5 Effect of water content 77 4.4.6 Effect of pressurization and depressurization rates 78 4.4.7 Effect of pressure cycling 79 4.4.8 Effect of microbial type 79 4.4.9 Effect of initial microbial number 80 4.4.10 Effect of physical and chemical properties of suspension 80 4.4.11 Effect of culture conditions and growth phases 81 4.4.12 Injured microorganisms 82 4.4.13 Effect of combination processes 83 4.4.14 Effect of type of system 83 4.4.15 Treatment time and inactivation kinetics 84 4.5 Mechanisms of microbial inactivation by DPCD 85 4.5.1 Solubilization of CO2 under pressure into suspension 87 4.5.2 Cell membrane modification 88 4.5.3 Cytoplasmic leakage 88 4.5.4 Intracellular pH decrease 89 4.5.5 Key enzyme inactivation 90 4.5.6 Inhibitory effect of molecular CO2 and HCO3 - on metabolism 90 4.5.7 Intracellular precipitation and electrolyte imbalance 91 4.5.8 Extraction of vital cellular constituents 91 4.5.9 Physical cell rupture 92 4.6 Characterization of CO2 states and survival curves 93 4.7 Quantifying inactivation 96 4.8 Conclusions 96 5 Effects of Dense Phase Carbon Dioxide on Bacterial and Fungal Spores 99 Patricia Ballestra 5.1 Introduction 99 5.2 Inactivation of bacterial spores by DPCD 101 5.2.1 Effect of temperature 101 5.2.2 Effect of pressure 104 5.2.3 Effect of pH and aw of the treatment medium 105 5.2.4 Susceptibility of different bacterial spores 105 5.2.5 Effects of combination treatments 106 5.2.6 Mechanisms of bacterial spore inactivation 107 5.3 Inactivation of fungal spores by DPCD 109 5.4 Conclusion 112 6 Effects of DPCD on Enzymes 113 Murat O. Balaban 6.1 Introduction 113 6.2 Effects of gas bubbling 118 6.3 Alteration of the protein structure 118 6.4 Studies with multiple enzymes 119 6.5 Effects on specific enzymes 120 6.5.1 Alpha-amylase 120 6.5.2 Acid protease 121 6.5.3 Alkaline protease 121 6.5.4 Gluco-amylase 122 6.5.5 Lipase 122 6.5.6 Pectinesterase (PE) 124 6.5.7 Pectin methyl esterase (PME) 125 6.5.8 Polyphenol oxidase (PPO) 126 6.5.9 Tyrosinase 129 6.5.10 Lipoxygenase 130 6.5.11 Peroxidase 131 6.5.12 Alkaline phosphatase 133 6.5.13 Myrosinase 133 6.5.14 Hydrolases 134 6.6 Conclusions and suggestions 134 7 The Kinetics of Microbial Inactivation by Carbon Dioxide under High Pressure 135 Maria G. Corradini and Micha Peleg 7.1 Introduction 135 7.2 The survival curve 137 7.2.1 Primary models 137 7.2.2 Secondary models – the effect of pressure alone 141 7.2.3 The temperature effect and that of other auxiliary factors 143 7.2.4 Dynamic treatments 144 7.3 Application of the models to published experimental data 147 7.3.1 Primary model derivation 147 7.4 Concluding remarks 151 7.5 List of symbols 154 8 Applications of DPCD to Juices and Other Beverages 157 Murat O. Balaban and Xiaojun Liao 8.1 Introduction 157 8.2 Juices processed with DPCD 158 8.2.1 Orange juice 158 8.2.2 Apple juice 162 8.2.3 Mandarin juice 164 8.2.4 Grapefruit juice 164 8.2.5 Watermelon juice 165 8.2.6 Coconut water 166 8.2.7 Guava puree 167 8.2.8 Grape juice 167 8.2.9 Pear 170 8.2.10 Carrot 170 8.2.11 Carrot juice 171 8.2.12 Peach 171 8.2.13 Kiwi 172 8.2.14 Melon 172 8.3 Other beverages processed with DPCD 173 8.3.1 Beer 173 8.3.2 Kava kava 173 8.3.3 Jamaica beverage 174 8.4 Conclusions 175 9 Use of Dense Phase Carbon Dioxide in Dairy Processing 177 Giovanna Ferrentino and Giovanna Ferrari 9.1 Introduction 177 9.2 Carbon dioxide in milk 178 9.3 Enzymes and microorganisms in milk 178 9.4 Application of carbon dioxide to milk 180 9.4.1 Carbon dioxide addition to raw milk 180 9.4.2 Carbon dioxide addition during thermal pasteurization of milk 183 9.4.3 Effect of carbon dioxide addition on sensory properties of milk 184 9.4.4 Dense phase carbon dioxide process 185 9.5 Application of carbon dioxide for enzyme inactivation 186 9.6 Application of carbon dioxide to cottage cheese production 188 9.7 Application of carbon dioxide to yogurt and fermented products 189 9.8 Application of carbon dioxide to casein production 190 9.8.1 Casein properties 190 9.8.2 Casein production by high-pressure carbon dioxide 191 9.8.3 Comparison between continuous and batch systems for casein production by carbon dioxide 194 9.8.4 Economic comparison between high-pressure carbon dioxide and a conventional process for casein production 196 9.9 Conclusions 198 10 Particle Engineering by Dense Gas Technologies Applied to Pharmaceuticals 199 Neil R. Foster, Raffaella Mammucari, Luu Thai Danh, and Wen Hui Teoh 10.1 Introduction 199 10.2 Dense gas as a solvent 201 10.2.1 Rapid expansion of supercritical solutions 201 10.2.2 Rapid expansion of supercritical solutions 10.2.3 Rapid expansion of supercritical solutions with a nonsolvent 206 10.2.4 Particles from gas-saturated solutions 207 10.3 Dense gases as antisolvents 208 10.3.1 Gas antisolvent process 209 10.3.2 Aerosol solvent extraction system 211 10.3.3 Solution-enhanced dispersion by supercritical fluids 216 10.3.4 Atomized rapid injection for solvent extraction 218 10.4 SCFs as co-solvents 220 10.4.1 Depressurisation of an expanded liquid organic solvent 220 10.5 Dense gases as aerosolisation aids (spray-drying assistance) 221 10.5.1 Carbon dioxide–assisted nebulisation with a bubble dryer 221 10.5.2 Supercritical fluid assisted atomisation 224 10.6 Conclusion 225 11 Industrial Applications Using Supercritical Carbon Dioxide for Food 227 James T.C. Yuan and John S. Novak 11.1 Overview 227 11.2 Past development 228 11.3 Mechanism of microbial inactivation 229 11.3.1 Effect of other gases on microbial inactivation 229 11.4 scCO2 commercialization activities 230 11.5 Porocrit process 230 11.5.1 Impact on juice quality 232 11.5.2 Impact on nutrient values 233 11.5.3 Impact on microbial inactivation 233 11.5.4 Impact on microbial inactivation for solid foods 236 11.5.5 scCO2 processing efficiencies 237 11.6 Conclusions 237 12 Outlook and Unresolved Issues 239 Luc Van Ginneken, Linsey Garcia-Gonzalez, Kathy Elst, and Frank Devlieghere 12.1 Introduction 239 12.2 Unresolved issues 242 12.2.1 Inactivation mechanism of DPCD 242 12.2.2 Food quality and storage 250 12.2.3 Target foods 252 12.2.4 Process equipment and intellectual property 254 12.2.5 Fouling, cleaning, and disinfecting 259 12.2.6 Occurrence of DPCD-resistant mutants 261 12.2.7 Industrial implementation and process economics 262 12.3 Future outlook and conclusions 263 12.4 Acknowledgements 264 References 265 Index 309
£181.40
The University of Arizona Press The Social Organization of Hohokam Irrigation in
Book SynopsisThe seventh volume in the Gila River Indian Community Anthropological Research Papers series by M. Kyle Woodson examines the social organization of Hohokam canal irrigation management along the middle Gila River in south-central Arizona.
£999.99
