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Plant food units requirements

The largest consumers of water in the United States are thermal power plants (eg, steam and nuclear power plants) and the iron and steel, pulp and paper, petroleum refining, and food-processing industries. They consume >60% of the total industrial water requirements (see also Power generation Wastes, industrial). [Pg.221]

For food labeling purposes, which require the actual amounts of vitamin A in the food rather than the nutritional value, data obtained by physicochemical assay are expressed on a weight basis. In plant-derived foods, the appropriate units are /3-carotene equivalents expressed in micrograms of /3-carotene. By definition, 1 /3-carotene equivalent is equal to 1 fig of all-trans-/3-carotene or 2 fig of other, largely animal-derived foods, the units are either micrograms of retinol or retinol equivalents (32). [Pg.329]

Another basic question is what type of facility would be most applicable —i.e., is a fixed or a mobile irradiator most applicable If a fixed facility is applicable, should it be an in-plant unit or a central facility to be used by several processors Seasonal availability of a product, near one location, is critical to the economics of radiation processing since typical capital costs for a moderate food irradiation plant may run anywhere between a quarter and two million dollars or more. Where there are relatively short harvest seasons, it would be economically advantageous to plan for irradiation of several products. This, however, requires a more flexible or versatile conveying system past the radiation source and generally less efficient use of the radiation. Thus, while a slight increase in capital cost may be required, the unit cost for processing would be less. [Pg.127]

Plant Growth and Reproduction (ISBN 1-57837-079-5) Students learn about what plants require to grow and about the many ways plants are used for food and fiber. The unit acquaints students with the pressures and difficulties faced by farmers and growers. It also provides career-related information about the many people who make their living processing plants. [Pg.65]

Spray dryers are operated continuously and commonly used for foods, enzymes, and pharmaceutical intermediates and products. Most if not all of the solvent phase can be removed provided that the feed slurry is converted to a fine spray to maximize the surface area for heat and mass transfer. Spray dryers have a relatively large space requirement in a plant and have a high energy consumption. They can be difficult to clean effectively but are well suited to single products where continuous operation is desirable. Again dust can be a problem and contained pack off systems are recommended to maintain a clean environment around the spray dryer unit. [Pg.652]


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