Author: Zhangfa Tong
Publisher: World Scientific
ISBN: 9814482331
Category : Technology & Engineering
Languages : en
Pages : 1062
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Book Description
This book presents the latest achievements of separation science and technology. It highlights the application of separation with regard to problems of current interest, such as the protection of the environment and the development of emerging technology, including chemical engineering, biotechnology, renewable energy sources and recycling of materials.
Author: Mohd Yusuf
Publisher: CRC Press
ISBN: 042901239X
Category : Science
Languages : en
Pages : 270
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Book Description
Nowadays, textile units utilize a number of dyes, chemicals, reagents, and solvents to impart the desired quality to fabrics, and generate a substantial quantity of effluents/contaminants, which cause severe environmental problems if disposed of without proper treatment. In view of several surveys carried out through research papers, books, technical articles, and general reports published in high-repute academic societies, Handbook of Textile Effluent Remediation provides a detailed narration of the acceptable methods of treating textile wastewater, such as active ozonation, membrane filtration, and adsorption. The book discusses emerging and suitable treatment systems that are viable, efficient, and economical. In this context, it provides an array of several traditional as well as advanced treatment practices for textile effluents. It covers research-oriented descriptions of textile wastewater treatment that can be adopted by scientific communities, academicians, and undergraduate and postgraduate students of industrial engineering, materials science and engineering, physics, and chemistry. It offers several interesting methodologies and aspects of current dimensional research through user-friendly content, tables, and figures and provides up-to-date literature on important and useful information for textile effluents, their impact on the environment, and advanced remediation processes. Needless to say, this book is of immense use to global researchers, academicians, and consultants engaged in various streams of wastewater treatment science.
Author: Eldon R. Rene
Publisher: Springer
ISBN: 331958622X
Category : Science
Languages : en
Pages : 292
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Book Description
This book covers the principles, underlying mechanisms, thermodynamic functions, kinetics and modeling aspects of sustainable technologies, particularly from the standpoint of applying physical, chemical and biological processes for the treatment of wastewater polluted with heavy metals. Particular emphasis has been given to technologies that are based on adsorption, electro-coagulation, bio-precipitation, bio-solubilization, phytoremediation and microbial electrolysis. Metal contamination in the environment is one of the persisting global issues. The adverse health effects of heavy metals on human beings and its impact on the environment has been well-documented. Several physico-chemical and biological technologies have been successfully implemented to prevent and control the discharge of industrial heavy metal emissions. On the contrary, metal resource depletion has also accelerated dramatically during the 20th century due to rapid advances in industrial engineering and medical sciences, which requires large amount of raw materials. To meet the global metal demand, in recent years, novel research lines have started to focus on the recovery of metals from metal contaminated waste streams. In order to conflate both metal removal and recovery, new technologies have been successfully tested, both at the lab and pilot-scale. The target audience of this book primarily comprises of research experts, practicing engineers in the field of environmental/chemical technology and graduate students.
Author: Chih-Huang Weng
Publisher: CRC Press
ISBN: 1000982106
Category : Technology & Engineering
Languages : en
Pages : 321
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Book Description
Constructional Engineering and Ecological Environment contains papers presented at the 4th International Symposium on Architecture Research Frontiers and Ecological Environment (ARFEE 2022, Guilin, China, 23–25 December, 2022). With a focus on hot research topics and difficulties in construction technology and ecological environment, this book provides the latest research results on a variety of topics: building structure civil engineering seismic technology ecological environment repair The book is aimed at engineers, scholars and researchers in construction, structural engineering and environmental sciences.
Author: M. Verzele
Publisher: Elsevier
ISBN: 1483290867
Category : Technology & Engineering
Languages : en
Pages : 438
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Book Description
Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer. Practical, fully detailed procedures on the preparation and/or the separation of many of the compounds discussed are included. There is a chapter included on the complicated issue of bitter acid analysis, and several on the high-efficiency liquid chromatography of hop bitter acids. Bearing in mind the lack of literature produced recently in this field, the book is an excellent review of the present state of knowledge, and gives a large list of topics pointing to worthwhile studies for the future. The indexes provided will serve as a reference library-dictionary to hops, hop and beer bitter acids chemistry and analysis.
Author: Wender L.P. Bredie
Publisher: Elsevier
ISBN: 0080462219
Category : Technology & Engineering
Languages : en
Pages : 663
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Book Description
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.* Efficiently summarises the current front line research within food flavor* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology * The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail
Author: Lea Chua Tan
Publisher: CRC Press
ISBN: 0429828403
Category : Science
Languages : en
Pages : 228
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Book Description
Selenium (Se) pollution has led to several cases of severe aquatic ecosystem deterioration due to Se poisoning caused by bioaccumulation over time. However, the removal of selenate (SeO42-) from wastewater streams with co-contaminants has been largely considered as a black box in anaerobic biological systems using mixed consortia. This research aimed at addressing the effect of wastewater characteristics, i.e. co-contaminants such as nitrate (NO3-) and sulfate (SO42-), heavy metals and pH, on the biological reduction of SeO42- and evaluating process integration for Se-laden wastewater treatment with co-contaminants. This study demonstrated that the presence of co-contaminants can actually be beneficial for Se removal provided that the concentrations are carefully monitored and appropriate operating conditions and process configurations are used. The Se removal (total Se and SeO42-) efficiency increased by ~30% in the presence of NO3- and/or SO42- compared to systems with SeO42- alone. Additionally, an integrated process of an ion exchange (IX) column and bioreactors showed improved overall removal capacity for SO42- and total Se. The knowledge and information gained from this research can help in the advancement and application of biological processes, i.e. predicting of reactor performance, solving specific design or practical problems and implementing novel treatment techniques for Se-laden mine wastewater.
Author: B.W. Berry
Publisher: Elsevier
ISBN: 1483290751
Category : Technology & Engineering
Languages : en
Pages : 393
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Book Description
This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.
Author: E.T. Contis
Publisher: Elsevier
ISBN: 0080531830
Category : Technology & Engineering
Languages : en
Pages : 815
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Book Description
The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece. This conference was organized as a tribute to Dr. George Charalambous organizer of the previous eight conferences, who passed away in November of 1994.The symposium brought together a group of international experts in food science and human nutrition to discuss their latest findings in a broad area of food science. Particular emphasis was placed on state-of-the-art instrumentation and methods.The 9th Conference followed the format and traditions of the previous meetings. More than 90 papers/posters were presented by scientists from nineteen countries. Dr. Apostolos Grimanis, a radioanalytical chemist and retired Director of the Radioanalytical Laboratory at the National Center for Scientific Research "Demokritos" in Athens opened the meeting with a tribute to Dr. Charalambous.The Conference Committee announced that the Division of Agricultural and Food Chemistry (American Chemical Society) has agreed to sponsor a Fellowship in Dr. Charalambous' honor in recognition of his tremendous contributions to the Division over many years.
Author: D.L.B. Wetzel
Publisher: Elsevier
ISBN: 0080534759
Category : Technology & Engineering
Languages : en
Pages : 644
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Book Description
Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.
