The majority of integrated energy systems (IES) for combined electricity, heat and refrigeration generation, or trigeneration, are based on gas engines. fuel efficiency engines strictly influenced by intake air temperatures. Practically in all IES the absorption lithium-bromide chillers (ACh) applied conversing removed from engine into form chilled water. peculiarity trigeneration food industri...

Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same ...

T.L. Bird-Gardiner, D.J. Brown, J.L. Smith, S.I. Mortimer G. Refshauge. Cooperative Research Centre for Sheep Industry Innovation, UNE, Armidale, Australia, University of New England, Armidale, Australia, Animal Genetics and Breeding Unit, UNE Armidale, Australia, CSIRO Animal, Food and Health Sciences, Armidale, Australia, NSW Department of Primary Industries, Trangie, Australia, NSW Departmen...

Gum Arabic, a natural polysaccharide derived from exudates of Acacia senegal and Acacia seyal trees, is a commonly used food hydrocolloid. The highlight of this study was to review the utilization of gum Arabic for industries and human health. Gum Arabic has a unique combination of excellent emulsifying properties and low solution viscosity. These properties make gum Arabic very useful in sever...

Microbial transformations have been unnoticeably exploited by mankind for centuries especially in the context of early food industries. The modern biotechnology uses microbial cells in a more directed approach to produce enzymes, antibiotics, amino acids and other metabolites of economical interest. Food and mining industries are also sustained by natural microbial activities tailored in a way ...

Many works have appeared in various scientifically reputable journals and publications worldwide that seem to have made potential or satisfactory contribution to our knowledge on the functions and utilization of gelatin--an important source of animal protein. Irrespective of these worldwide publications, room still exists for more work to be done to fully understand the utilization, chemical, b...