irradiation, and adding preservatives or inert gases such as carbon dioxide. Other methods that not only help to preserve food, but also add flavor, include pickling, salting, smoking, preserving in syrup or alcohol, sugar crystallization and curing.
As the preceding paragraphs say, many kinds of food preservation technologies are around for preventing foods from the undesirable results. Specifi
Who is interested in the process?
Alongside traditional methods of processing and preserving food, the technology of food irradiation is gaining more and more attention around the world. Although regarded as a new technology by some individuals, research on food irradiation dates back to the turn of the century with the first USA and British patents being issued in 1905 for the use of ionizing
Phosphor (Energy Converter)
Inorganic phosphor materials
“Classical” inorganic phosphors usually consist of a host lattice with activator ions doped into it in small concentrations, typically a few mole percent or less.
Host lattice & Activator ion
1st type : weak interaction (Ln3+)
2nd type: strong interaction ( Mn2+, Eu2+, Ce3+, Pb2+,Sb3+, Ce3+, MoO42-, NbO43-)
Activator (+ Sensit
3) The superiority of Ti plate as the substrate of dye-sensitized solar cells
This figure is light irradiation in DSSC's based on (a) metal substrate(Ti, stainless steel) and (b) FTO substrate. In this paper, nano crystalline TiO2 coated on FTO, Ti and stainless steel substrated was applied as a photoelectrode of DSSCs.
In conclusion, the sheet resistance of metal substrate seems to be const
To stop or greatly slow down spoilage of food
Preventing
the growth of bacteria, fungi, and other micro-organisms
the oxidation of fats which cause rancidity
natural aging and discoloration
Drying, freezing, vacuum-packing, canning, pickling, salting, smoking, food irradiation, and adding preservatives, etc.
Various food-spoilage micro-organisms leads development of various modern techn