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Chemical additives used for increasing plant productivity can contaminate the raw materials used in food production. Physical methods represent alternative promising sources for stimulating plant and mushroom development and increasing vegetable production. Many physical factors are currently used for plant treatment, including electromagnetic waves, optical emission, laser, magnetic field, gamma rays and ultrasound and ionizing radiation. This book discusses these physical methods for stimulation of plant and mushroom development and seed invigoration. Current research trends, future research directions and challenges are also discussed. This book will be of interest to many readers, researchers and scientists who can find this information useful for the advancement of their research works towards a better understanding of physical methods in plant and mushroom development.
This book contains selected contributions on surface modification to improve the properties of solid materials. The surface properties are tailored either by functionalization, etching, or deposition of a thin coating. Functionalization is achieved by a brief treatment with non-equilibrium gaseous plasma containing suitable radicals that interact chemically with the material surface and thus enable the formation of rather stable functional groups. Etching is performed in order to modify the surface morphology. The etching parameters are selected in such a way that a rich morphology of the surfaces is achieved spontaneously on the sub-micrometer scale, without using masks. The combination of adequate surface morphology and functionalization of materials leads to superior surface properties which are particularly beneficial for the desired response upon incubation with biological matter. Alternatively, the materials are coated with a suitable thin film that is useful in various applications from food to aerospace industries.
This book describes innovative agricultural methods using thermal and non-thermal microwave or plasma energies. Humans that were nomadic in the past can now stably obtain food by developing agriculture. Cities were formed as a result of remarkable development. Later, chemicals were introduced to agriculture to stabilize the food supply further. Natural products were initially used, but various artificial compounds have been developed for agriculture since the 1900s. To further improve crop productivity and diversification, gene recombination (genetic engineering) using biotechnology has progressed in recent years and continues to develop further. However, these technologies contain pesticide residues and pose safety risks. The innovative new agriculture explained in this book is based on the use of microwaves and plasma that do not rely on chemicals and genetic modification. This is one of the first books focusing on the agricultural usage of microwaves. In addition, it is a technical book that incorporates plasma into agriculture from this perspective. The book covers microwaves and plasmas, which are completely different fields. Thus, it will be attractive to many readers who want to acquaint themselves with these alternative technologies and implement them. This book will be useful to a broad audience including researchers and technicians at Universities and practitioners in industries. It is made accessible to readers across different fields by including abundant figures and by limiting the use of equations to the possible extent.
This book highlights the latest progress in pulsed discharge plasmas presented by front-line researchers worldwide. The science and technology surrounding pulsed discharge plasmas is advanced through a wide scope of interdisciplinary studies into pulsed power and plasma physics. Pulsed discharge plasmas with high-power density, high E/N and high-energy electrons can effectively generate highly reactive plasma. Related applications have gathered strong interests in various fields. With contributions from global scientists, the book elaborates on the theories, numerical simulations, diagnostic methods, discharge characteristics and application technologies of pulsed discharge plasmas. The book is divided into three parts with a total of 35 chapters, including 11 chapters on pulsed discharge generation and mechanism, 12 chapters on pulsed discharge characterization and 12 chapters on pulsed discharge applications (wastewater treatments, biomedicine, surface modification, and energy conversion, etc). The book is a must-have reference for researchers and engineers in related fields and graduate students interested in the subject.
Pulsed-Power Systems describes the physical and technical foundations for the production and application of high-voltage pulses of very high-power and high-energy character. In the initial chapters, it addresses materials, components and the most common diagnostics. In the second part, three categories of applications with scientific and industrial relevance are detailed: production of strong pulsed electric and magnetic fields, intense radiation sources and pulsed electric (plasma) discharges.
Uniquely modern textbook providing a broad, all-round understanding of fungal biology and the biological systems to which fungi contribute.
The white button mushroom, Agaricus bisporus is one of the most widely cultivated mushroom species in the world. It is favored for its high nutritional value and multiple health benefits, especially by consumers interested in vegan and clean eating. This book presents fundamental guidelines for mushroom production as well as major scientific findings in this field. It covers mushroom production and trade, substrates properties, compost quality, breeding, pests and diseases, harvesting, and post-harvest technologies. With practical information on methods used by both commercial and small-scale growers. This is a valuable resource for researchers and students in horticulture, as well as professionals and growers.
Citrus Fruit Processing offers a thorough examination of citrus—from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume. - Offers completely up-to-date coverage of scientific research on citrus and processing technology - Explores all aspects of citrus and its processing, including biochemistry, technology, and health - Provides an easy-to-follow organization that highlights the many aspects of citrus processing, including agricultural practices, juice processing, byproducts, and safety - Describes processing in the context of single-strength juices, concentrated juices, preserves, and nutrition