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Author:
Publisher:
ISBN:
Category : Electric engineering
Languages : en
Pages : 1162
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Book Description
Author:
Publisher:
ISBN:
Category : Electric engineering
Languages : en
Pages : 1162
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 538
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Book Description
Author: International Association of Universities
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3112322541
Category : Language Arts & Disciplines
Languages : en
Pages : 1316
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Book Description
No detailed description available for "1989".
Author:
Publisher:
ISBN:
Category : Electric engineering
Languages : en
Pages : 1294
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Book Description
Author:
Publisher:
ISBN:
Category : Periodicals in microform
Languages : en
Pages : 1460
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Book Description
Author: D. J. Mulloy
Publisher: Rowman & Littlefield
ISBN: 1538128667
Category : History
Languages : en
Pages : 265
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Book Description
Years of Rage is a revealing—and frightening—history of the many and varied white supremacist groups that have operated in the United States from the rebirth of the Klan in 1915 through to the rise of the alt-right and the presidency of Donald J. Trump. Historian D. J. Mulloy explores the motivations and underlying beliefs of these racists, their fears of displacement, their propaganda, their propensity to commit acts of violence and terrorism, and their deep and unwavering sense of rage. He also considers the important role played by women within the movement, as well white supremacy’s deep roots in American society. Indeed, Mulloy demonstrates that rather than being consigned to the margins of American history, at times—the 1920s; the 1950s; the presidency of Trump—white supremacy has been remarkably close to the center. Wide-ranging yet accessible, Years of Rage examines a host of fascinating topics and events including the skillful promotion of the Klan by professional salesmen during the 1920s, the vicious campaign of violence directed against the civil rights movement during the 1950s and 1960s, the development of a Nazi-Klan alliance during the 1970s, the centrality of esoteric religious beliefs like Identity Christianity to many white supremacists, the bombing of the Murrah Federal Building in Oklahoma City in 1995, and the critical role played by the Internet, social media, and Donald Trump to the startling resurgence of far right in our own time.
Author: Hosahalli S. Ramaswamy
Publisher: CRC Press
ISBN: 1420071084
Category : Technology & Engineering
Languages : en
Pages : 532
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Book Description
Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. It describes the importance of Ohmic technology and how to implement it in practice, addressing basic theory, principles, and applications. Divided into nine sections, this volume covers the basics of Ohmic heating, including a historic overview and fundamental principles; electrical conductivity, its importance, factors that influence it, and data modeling; biological effects of electricity on foods and food components, including microorganisms, enzymes, proteins, carbohydrates, and fats; and Ohmic heating behavior and design parameters. The book also deals with issues in Ohmic heating equipment, Ohmic heating modeling issues, and process validation issues. The authors discuss various applications of Ohmic heating applied to different classes of foods, such as muscle foods (meat, poultry, and fish), dairy products, fruits, and vegetables. They also examine commercially successful applications of food products processed by Ohmic heating and considers applications of Ohmic heating where preservation is not the main focus, for example, blanching, Ohmic thawing, and the potential for Ohmic heating for long-duration space missions.
Author: John Heywood
Publisher: John Wiley and Sons
ISBN: 0471744689
Category : Education
Languages : en
Pages : 515
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Book Description
A synthesis of nearly 2,000 articles to help make engineers better educators While a significant body of knowledge has evolved in the field of engineering education over the years, much of the published information has been restricted to scholarly journals and has not found a broad audience. This publication rectifies that situation by reviewing the findings of nearly 2,000 scholarly articles to help engineers become better educators, devise more effective curricula, and be more effective leaders and advocates in curriculum and research development. The author's first objective is to provide an illustrative review of research and development in engineering education since 1960. His second objective is, with the examples given, to encourage the practice of classroom assessment and research, and his third objective is to promote the idea of curriculum leadership. The publication is divided into four main parts: Part I demonstrates how the underpinnings of education—history, philosophy, psychology, sociology—determine the aims and objectives of the curriculum and the curriculum's internal structure, which integrates assessment, content, teaching, and learning Part II focuses on the curriculum itself, considering such key issues as content organization, trends, and change. A chapter on interdisciplinary and integrated study and a chapter on project and problem-based models of curriculum are included Part III examines problem solving, creativity, and design Part IV delves into teaching, assessment, and evaluation, beginning with a chapter on the lecture, cooperative learning, and teamwork The book ends with a brief, insightful forecast of the future of engineering education. Because this is a practical tool and reference for engineers, each chapter is self-contained and may be read independently of the others. Unlike other works in engineering education, which are generally intended for educational researchers, this publication is written not only for researchers in the field of engineering education, but also for all engineers who teach. All readers acquire a host of practical skills and knowledge in the fields of learning, philosophy, sociology, and history as they specifically apply to the process of engineering curriculum improvement and evaluation.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1004
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Book Description
Author: Da-Wen Sun
Publisher: CRC Press
ISBN: 1351263471
Category : Science
Languages : en
Pages : 614
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Book Description
Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test concepts all the way through the development of a process or system. Published in 2007, the first edition was the first book to address the use of CFD in food processing applications, and its aims were to present a comprehensive review of CFD applications for the food industry and pinpoint the research and development trends in the development of the technology; to provide the engineer and technologist working in research, development, and operations in the food industry with critical, comprehensive, and readily accessible information on the art and science of CFD; and to serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. This will continue to be the purpose of this second edition. In the second edition, in order to reflect the most recent research and development trends in the technology, only a few original chapters are updated with the latest developments. Therefore, this new edition mostly contains new chapters covering the analysis and optimization of cold chain facilities, simulation of thermal processing and modeling of heat exchangers, and CFD applications in other food processes.
