Heat Treatments for Postharvest Pest Control: Theory and Practice
Heat has had a variety of uses since primitive times, such as in cooking and food preservation, but its use was limited as a pest control method for stored products until the modern era. Heat can be generated by various ways: chemical oxidation, combustion, electrical resistance and electromagnet...
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Những tác giả chính: | , , , |
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Định dạng: | Sách |
Ngôn ngữ: | English |
Được phát hành: |
CABI
2014
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Những chủ đề: | |
Truy cập trực tuyến: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36440 |
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Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Tóm tắt: | Heat has had a variety of uses since primitive times, such as in cooking and
food preservation, but its use was limited as a pest control method for stored
products until the modern era. Heat can be generated by various ways:
chemical oxidation, combustion, electrical resistance and electromagnetic
exposure, and heat treatments have been devised that take advantage of each.
The manner in which heat is produced affects both products and their
pests, and the success of a given treatment depends on its ability to control
insects without causing product damage. This chapter will briefly review the
history and development of product treatments in general and heat treatments
in particular that meet pest phytosanitation and quarantine security
requirements. Terms used in the regulatory processes will be defined, and a
short review of the current status of heat treatments will be presented. |
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