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Biological thermodynamics (Thermodynamics of biological systems) is a science that explains the nature and general laws of thermodynamic processes occurring in living organisms as nonequilibrium thermodynamic systems that convert the energy of the Sun and food into other types of energy. The nonequilibrium thermodynamic state of living ...
In other processes, like in the temperature regulation of flower openings, movement has instead been shown to be a result of irreversible cell growth, a growth type not typically associated with plant movement. [2] Furthermore, thermonasty has been shown to be independent of other environmental signals, such as light and gravity. [3]
The precise physiological mechanism enabling plant thermotropism is not yet understood. [4] It has been noted that one of the earliest physiological responses by plants to cooling is an influx of calcium ions from the cell walls into the cytosol, which increases calcium ion concentration in the intracellular space.
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
The physical condition of a thermodynamic system at a given time is described by its state, which can be specified by the values of a set of thermodynamic state variables. A thermodynamic system is in thermodynamic equilibrium when there are no macroscopically apparent flows of matter or energy within it or between it and other systems. [1]
Plants that have an underground storage organ are called geophytes in the Raunkiær plant life-form classification system. [ 2 ] [ 3 ] Storage organs often, but not always, act as perennating organs which enable plants to survive adverse conditions (such as cold, excessive heat, lack of light or drought).
Vacuum cooling is a rapid cooling technique for any porous product that has free water and uses the principle of evaporative cooling.Vacuum cooling is generally used for cooling food products that have a high water content and large porosities, due to its efficacy in losing water from both within and outside the products.
Although food engineering is a relatively recent and evolving field of study, it is based on long-established concepts and activities. [1] The traditional focus of food engineering was preservation, which involved stabilizing and sterilizing foods, preventing spoilage, and preserving nutrients in food for prolonged periods of time. [5]