An Introduction to High-Pressure Science and Technology PDF Download
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Author: Jose Manuel Recio
Publisher: CRC Press
ISBN: 1498736238
Category : Science
Languages : en
Pages : 514
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Book Description
An Introduction to High-Pressure Science and Technology provides you with an understanding of the connections between the different areas involved in the multidisciplinary science of high pressure. The book reflects the deep interdisciplinary nature of the field and its close relationship with industrial applications.Thirty-nine specialists in high
Author: Jose Manuel Recio
Publisher: CRC Press
ISBN: 1498736238
Category : Science
Languages : en
Pages : 514
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Book Description
An Introduction to High-Pressure Science and Technology provides you with an understanding of the connections between the different areas involved in the multidisciplinary science of high pressure. The book reflects the deep interdisciplinary nature of the field and its close relationship with industrial applications.Thirty-nine specialists in high
Author: V.M. Balasubramaniam
Publisher: Springer
ISBN: 1493932349
Category : Technology & Engineering
Languages : en
Pages : 758
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Book Description
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Author: Crispulo Gallegos
Publisher: EOLSS Publications
ISBN: 1848263198
Category : Economic development
Languages : en
Pages : 498
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Book Description
Rheology is a component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Rheology is the study of the flow of matter. It is classified as a physics discipline and focuses on substances that do not maintain a constant viscosity or state of flow. That can involve liquids, soft solids and solids that are under conditions that cause them to flow. It applies to substances which have a complex molecular structure, such as muds, sludges, suspensions, polymers and other glass formers, as well as many foods and additives, bodily fluids and other biological materials. The theme on Rheology focuses on five main areas, namely, basic concepts of rheology; rheometry; rheological materials, rheological processes and theoretical rheology. Of course, many of the chapters contain material from more than one general area. Rheology is an interdisciplinary subject which embraces many aspects of mathematics, physics, chemistry, engineering and biology. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Author: United States. Office of Naval Research. Scientific Liaison Group, Tokyo
Publisher:
ISBN:
Category : Research
Languages : en
Pages : 418
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Book Description
Author: Heinrich Strathmann
Publisher: John Wiley & Sons
ISBN: 3527324518
Category : Technology & Engineering
Languages : en
Pages : 515
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Book Description
Written by a dedicated lecturer and leading membrane scientist, who has worked both in academia and industry, this advanced textbook provides an impressive overview of all aspects of membranes and their applications. Together with numerous industrial case studies, practical examples and questions, the book provides an excellent and comprehensive introduction to the topic. Advanced students as well as process and chemical engineers working in industry will profit from this resource. A significant feature of the book is the treatment of more recently developed membranes and their applications in energy conversion, biomedical components, controlled release devices and environmental engineering with an indication of the present and future commercial impact. The solutions to the questions in the book can be found under http://www.wiley-vch.de/publish/en/books/ISBN3-537-32451-8/ From the Contents: * Introduction * Fundamentals * Membrane Preparation and Characterization * Principles of Membrane Separation Processes * Membrane Modules and Concentration Polarization * Membrane Process Design and Operation
Author:
Publisher:
ISBN:
Category : Research
Languages : en
Pages : 474
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Book Description
Author: O. P. Chauhan
Publisher: CRC Press
ISBN: 1351869779
Category : Health & Fitness
Languages : en
Pages : 418
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Book Description
This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.
Author: Joseph D Martin
Publisher: World Scientific
ISBN: 981120764X
Category : Science
Languages : en
Pages : 621
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Book Description
This book is indexed in Chemical Abstracts ServiceThis book offers a comprehensive sketch of the tools used in material research and the rich and diverse stories of how those tools came to be. We aim to give readers a sense of what tools materials researchers required in the late 20th century, and how those tools were developed and became accessible. The book is in a sense a collective biography of the components of what the philosopher of science, Ian Hacking, calls the 'instrumentarium' of materials research. Readers should gain an appreciation of the work materials researchers put into developing and using such tools, and of the tremendous variety of such tools. They should also gain some insight into the material (and hence financial) prerequisites for materials research. Materials research requires funding for the availability and maintenance of its tools; and the category of tools encompasses a broad range of substances, apparatus, institutions, and infrastructure.
Author:
Publisher:
ISBN:
Category : Research
Languages : en
Pages : 482
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Book Description
Author: R. Paul Singh
Publisher: Gulf Professional Publishing
ISBN: 0080574491
Category : Technology & Engineering
Languages : en
Pages : 787
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Book Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
