Changes in Cellulose Microstructure During Processing PDF Download
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Author: Jane Crawshaw
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Jane Crawshaw
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: American Chemical Society. Meeting
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 284
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Book Description
Introduction to cellulose nanocomposites; strategies for preparation of cellulose wiskers from microcrystalline cellulose as reinforcement in nanocomposites; self-assembly of cellulose nanocrystals: parabolic focal conic films; cellulose fibrils: isolation, characterization, and capability for technical applications; morphology of cellulose and its nanocomposites; useful insights into cellulose nanocomposites using raman spectroscopy; novel methods for interfacial modification of cellulose - reinforced composites; cellulose nanocrystals for thermoplastic reinforcement: effect of filler surface chemistry on composite properties; the structure and mechanical properties of cellulose nanocomposites prepared by twin screw extrusion; preparation and properties of biopolymer-based nanocomposites films using microcrystalline cellulose; nanocompusites based on cellulose microfibril; cellulose microfibers as reinforcing agents for structural materials; dispersion of soybean stock-based nanofiber in plastic matrix; polysulfone-cellulose nanocomposites; bacterial cellulose and its nanocomposites for biomedical applications.
Author: G. J. Ritter
Publisher:
ISBN:
Category : Cellulose
Languages : en
Pages : 6
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Author:
Publisher: ScholarlyEditions
ISBN: 1464963711
Category : Science
Languages : en
Pages : 2848
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Book Description
Issues in Biological, Biochemical, and Evolutionary Sciences Research: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Biological, Biochemical, and Evolutionary Sciences Research. The editors have built Issues in Biological, Biochemical, and Evolutionary Sciences Research: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Biological, Biochemical, and Evolutionary Sciences Research in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Biological, Biochemical, and Evolutionary Sciences Research: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: Azharul Karim
Publisher: CRC Press
ISBN: 1000482251
Category : Technology & Engineering
Languages : en
Pages : 109
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Book Description
Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.
Author: Ronja Victoria Scholz
Publisher: Springer Nature
ISBN: 365837540X
Category : Architecture
Languages : en
Pages : 245
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Book Description
Ronja Victoria Scholz assesses the performance of cellulose-based Cottonid for implementation as sustainable construction material. Quasi-static and fatigue tests are performed in varying hygrothermal test conditions using mechanical testing systems in combination with integrable climate chambers. To investigate humidity-driven actuation properties, customized specimen holders are designed. Accompanying microstructural in situ experiments in analytical devices enable a profound understanding of effective material-specific damage and failure mechanisms. The findings are transferred into strength-deformation diagrams as well as Woehler curves, which enable a comparative evaluation of several process-related and environmental influencing factors and can directly be used for dimensioning of Cottonid elements for structural applications. The interpretation of thermoelastic material reponse during loading is used as scientific value for lifetime prediction. Comprehensive investigations on industrial standard materials as well as structurally optimized Cottonid variants provide a scientific basis for categorizing material’s structural and functional performance towards common technical plastics and wood.
Author: Sabu Thomas
Publisher: Springer Nature
ISBN: 9819967279
Category :
Languages : en
Pages : 1554
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Author: Fotis Spyropoulos
Publisher: Royal Society of Chemistry
ISBN: 178801216X
Category : Science
Languages : en
Pages : 516
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Book Description
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Author: R.P. Borwankar
Publisher: Elsevier
ISBN: 1483292584
Category : Technology & Engineering
Languages : en
Pages : 177
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Book Description
The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 836
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Book Description
