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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Đã lưu trong:
Chi tiết về thư mục
Những tác giả chính: Tang, Juming, Mitcham, Elizabeth, Wang, Shaojin, Lurie, Susan
Định dạng: Sách
Ngôn ngữ:English
Được phát hành: CABI 2014
Những chủ đề:
Truy cập trực tuyến:https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/36440
Các nhãn: Thêm thẻ
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Thư viện lưu trữ: Thư viện Trường Đại học Đà Lạt
Miêu tả
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.