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These terms define your current search. Click the × to remove a term. Research, Technology and Engineering: equipment > processing equipment > food processing equipment × 142 items, grouped by Rural and Agricultural Sociology (view ungrouped items) culture and humanities (19)    (Click to View) Mechanical removal of sulphuretted apricot pit Biosystems engineering (Click to View) Improvement of ventilation homogeneity in an industrial batch-type carcass chiller by CFD investigation Food research international (Click to View) Comparison of two non-equilibrium models for static grain deep-bed drying by numerical simulations Journal of food engineering (Click to View) Designing process controller for a continuous bread baking process based on CFD modelling Journal of food engineering (Click to View) Automated oyster shucking. I. An orientation system for American oysters, Crassostrea virginica Aquacultural engineering (Click to View) Automated oyster shucking. II. Computer vision and control system for an automated oyster orienting device Aquacultural engineering (Click to View) Automated oyster shucking. III. Orientation efficiencies of an oyster orientation and transfer system Aquacultural engineering (Click to View) Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus Journal of food engineering (Click to View) Application of Stirling cooler to food processing: Feasibility study on butter churning Journal of food engineering (Click to View) Development of engineering design tools to help reduce apple bruising Journal of food engineering (Click to View) A young-coconut-fruit-opening machine Biosystems engineering (Click to View) Multicriteria-oriented preliminary design of a flash evaporation process for cooling in the wine-making process Journal of food engineering (Click to View) Agricultural supply system traceability, Part I: Role of packing procedures and effects of fruit mixing Biosystems engineering (Click to View) Effect of air-jet impingement parameters on the extraction of pomegranate arils Biosystems engineering (Click to View) Operation simulation of a convective and semi-industrial mango dryer Journal of food engineering (Click to View) Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice Journal of food science (Click to View) Development of a carbon-heat hybrid ethylene scrubber for fresh horticultural produce storage purposes Postharvest biology and technology (Click to View) Cactus pear cauterizer increases shelf life without cooling processes Computers and electronics in agriculture (Click to View) Development and testing of a husking machine for dry betel nut (Areca Catechu Linn.) Biosystems engineering education (1)    (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association family and consumer science (2)    (Click to View) Improving the quality and shelf life of Turkish almond paste Journal of food quality (Click to View) A young-coconut-fruit-opening machine Biosystems engineering people (3)    (Click to View) The Impact of the Availability of School Vending Machines on Eating Behavior during Lunch: The Youth Physical Activity and Nutrition Survey Journal of the American Dietetic Association (Click to View) Modelling the operator know-how to control sensory quality in traditional processes Journal of food engineering (Click to View) Microbial Assessment in School Foodservices and Recommendations for Food Safety Improvement Journal of food science social sciences (4)    (Click to View) Improvements in small scale artisanal cheesemaking via a novel mechanized apparatus Journal of food engineering (Click to View) Modelling the operator know-how to control sensory quality in traditional processes Journal of food engineering (Click to View) Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments Meat science (Click to View) Microbial ecology of food contact surfaces and products of small-scale facilities producing traditional sausages Food microbiology