This chapter reviews ecological issues common to all power-generating systems that use steam turbines, irrespective of their power source. Approximately 86% of total electrical output is generated using steam turbines. Nuclear, coal, oil, gas, solar boilers and biofuel power sources generate using...

This article gives an overview on several aspects of intensive farming system for dairy cows. Focus is given on how heat stress affects production, health and reproduction in dairy cows and the measures that can be used to mitigate it. Topics discussed also include seasonal production patterns,...

To avoid excessive temperatures inside the greenhouse the energy inputs must be decreased and the heat losses maximized. The reduction of natural inputs is achieved by limiting solar radiation and by means of shading. The increase in energy losses is achieved with ventilation, natural or forced. If ...

This chapter deals with fruit maturity standards and harvesting procedures for bananas and plantains (Musa). The transport systems from the field to the market are discussed. The cooling of fruits from the field are described, providing several guidelines that can be recommended to banana producers ...

This chapter defines optimum conditions to minimize potato tuber dehydration and prevent sprouting over the period in a store and suggests various strategies to achieve these conditions. Topics covered include: how tubers create their own, largely beneficial, microclimate; crop temperature...

This chapter aims to provide a strategy on how managers should fill and run their potato stores to ensure that the crop is stored in as good condition as possible. Emphasis is given on what actions store managers can carry out with the equipment they have. Topics discussed include: store hygiene;...

This chapter deals with some cultivars, harvesting/picking, packing, cooling, storage and quality of grapes and grape products (such as raisins, wines and juice).

The harvesting and handling, packaging and postharvest ripening of tomatoes are described. Temperature management (cooling after harvest, and temperature during storage, transport and marketing), and the use of controlled atmospheres during storage and modified-atmosphere packaging are discussed.

Discussions on the effects on quality of post-mortem handling of carcasses, specifically of the rate at which carcasses are cooled, are presented. Also, sections on the various carcass handling procedures to improve quality, meat packaging, antioxidant use and meat tenderization, as well as...