This document provides general guidelines aimed at assisting the authors of RTP Payload Format specifications in deciding on good formats. These guidelines attempt to capture some of the experience gained with RTP as it evolved during its development.

For the first time in literature, this study compares the process-induced chemical reactions in three industrially relevant green vegetables: broccoli, green pepper and spinach treated with thermal and high pressure high temperature (HPHT) processing. Aiming for a fair comparison, the processing conditions were selected based on the principle of equivalence. A comprehensive integration of MS-ba...

Bruising is defined as damage of fruit tissue as a result of external forces which cause physical changes of texture or chemical changes of color, smell and taste. With the development in imaging technology, on-line detection of bruises on fruits & vegetables is feasible. Proposed system is developed for finding surface and subsurface defects along with their sizes in percentages with respect t...

With the increase in consumer awareness, demand for minimally processed foods and ecofriendliness, various technologies were developed for food processing and preservation. The conventional thermal food preservation and processing techniques appears to have the shortcoming of adversely affecting the food quality, organoleptic properties and nutrients. However, many non-thermal food preservation...

Membrane distillation (MD) and osmotic distillation (OD) are emerging athermal processing techniques of great interest in agro-food production where the most part of products is sensitive to thermal treatments. With respect to conventional methods, MD and OD are competitive alternatives, able to work in an environmental-friendly and cost-efficient way, for preserving the nutritional and sensori...

With the increase in consumer awareness, demand for minimally processed foods and ecofriendliness, various technologies were developed for food processing and preservation. The conventional thermal food preservation and processing techniques appears to have the shortcoming of adversely affecting the food quality, organoleptic properties and nutrients. However, many non-thermal food preservation...

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

To incorporate the georegistration and restoration processes into airborne data processing in support of U.S. Department of Energy's nuclear emergency response task, we developed an adaptive restoration filter for airborne Daedalus AADS1268 ATM thermal data based on the Wiener filtering theory. Preliminary assessment shows that this filter enhances the detectability of small weak thermal anomal...

Sputtered reactive multilayers applied as a heat source in electronic joining processes are an emerging technology. Their use promises low-stress assembly of components while improving thermal contact and reducing thermal resistance. Nanostructured surface modifications can significantly enhance adhesion and reliability of joints between different materials. This work examines reactive multilay...