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Waste minimization by process modification
Waste Management, 1993Abstract A simulation of the Sohio process for the production of acrylonitrile from the catalytic ammoxidation of propylene has been performed, using published kinetic and thermodynamic data to illustrate the concepts of pollution prevention by process modification.
J.R. Hopper +3 more
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Waste Minimization In Semiconductor Processing
MRS Proceedings, 1994AbstractThe US semiconductor industry uses 5–7 thousand pounds of arsine annually. Fifty to eighty percent of the arsine used becomes a waste product, which requires abatement. Traditional methods of abatement are reviewed with an emphasis on dry chemical scrubbing. A variety of dry chemical scrubbing materials were evaluated for arsine capacity, using
Steven J. Hardwick, Joanne C. Mailloux
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Software Replica of Minimal Living Processes
Origins of Life and Evolution of Biospheres, 2010There is a long tradition of software simulations in theoretical biology to complement pure analytical mathematics which are often limited to reproduce and understand the self-organization phenomena resulting from the non-linear and spatially grounded interactions of the huge number of diverse biological objects.
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Minimally processing of potato
2019The aim of this communication is to provide an overview of potato minimally processing, starting with the basic definition of minimal processing, product relevance, description of the minimally processed potato (MPP) manufacturing, its storage conditions as well as the some difficulties and possible solutions for overcoming them. The nowadays lifestyle
Dite Hunjek, Draženka +2 more
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2003
A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
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A long-standing goal of food technology has been to extend the shelf life of fresh products. Most food products classified as "fresh" are in reality minimally processed. Because of busy lifestyles, increasing purchasing power, and health-conscious consumers demand foods that are convenient to prepare yet maintain a fresh-like quality while ...
openaire
Recent Developments in Minimal Processing: A Tool to Retain Nutritional Quality of Food
Critical Reviews in Food Science and Nutrition, 2014Imran Pasha, M Tauseef Sultan
exaly