Improvement of the surface performance of stainless steel regarding health and food industry applications PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Improvement of the surface performance of stainless steel regarding health and food industry applications PDF full book. Access full book title Improvement of the surface performance of stainless steel regarding health and food industry applications by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN: 9789279026515
Category :
Languages : en
Pages : 99
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9789279026515
Category :
Languages : en
Pages : 99
Get Book Here
Book Description
Author: Tian Ding
Publisher: Springer
ISBN: 9811338078
Category : Technology & Engineering
Languages : en
Pages : 280
Get Book Here
Book Description
This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described. The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mechanism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.
Author: Shriram S. Sonawane
Publisher: Elsevier
ISBN: 0443152403
Category : Technology & Engineering
Languages : en
Pages : 381
Get Book Here
Book Description
Nanofluid Applications for Advanced Thermal Solutions covers heat transfer applications of nanofluids in a variety of fields and the main techniques used in nanofluid flow and heat transfer analysis. The book features an introduction to heat transfer, nanofluid conduction, convection and nanofluid boiling and provides a thorough understanding of a variety of applications, including the energy storage component of solar PVT systems. It covers fundamental topics such as the analysis and measurement of thermophysical properties, convection, and heat transfer equipment performance, and provides a rigorous framework to assist readers in developing new nanofluid-based devices. Finally, the book explores convective instabilities, nanofluids in porous media, and entropy generation in nanofluids. This will be a valuable resource for upper undergraduate, postgraduate, and doctoral students and researchers in the fields of nanotechnology and nanofluids looking at heat transfer processes in chemical engineering and the petroleum industry. - Provides a comprehensive overview of the heat transfer application of nanofluids in a variety of fields - Features numerical and experimental investigations of hybrid and mono nanoparticles based nanofluids - Explores comparative performance investigations of various nanofluids for absorption/regeneration and metal extraction/stripping operations - Provides case examples of operation and scale-up challenges for nanofluid applications in the industrial process
Author: Eduardo Jacob Lopes
Publisher: CRC Press
ISBN: 1003809154
Category : Technology & Engineering
Languages : en
Pages : 337
Get Book Here
Book Description
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective. This book includes disruptive approaches that will potentially enable the food industry for the transition to sustainable production. Divided into four parts, the book explores (i) fundamentals of sustainable food, (ii) conventional technologies in the food industry, (iii) sustainabile emerging technologies in food industries, and (iv) sustainable management in food industries. The book is an invaluable reference resource for students, researchers, graduates, and professionals, in general, who wish to gain knowledge in the engineering and food processing area as well as about sustainable food industry practices.
Author: Sendhil Kumar Natarajan
Publisher: Springer Nature
ISBN: 9811642222
Category : Technology & Engineering
Languages : en
Pages : 956
Get Book Here
Book Description
This book comprises the proceedings of the 1st International Conference on Future Technologies in Manufacturing, Automation, Design and Energy 2020. The contents of this volume focus on recent technological advances in the field of manufacturing, automation, design and energy. Some of the topics covered include additive manufacturing, renewable energy resources, design automation, process automation and monitoring, etc. This volume will prove a valuable resource for those in academia and industry.
Author: Chaudhery Mustansar Hussain
Publisher: Elsevier
ISBN: 012813352X
Category : Science
Languages : en
Pages : 1143
Get Book Here
Book Description
Handbook of Nanomaterials for Industrial Applications explores the use of novel nanomaterials in the industrial arena. The book covers nanomaterials and the techniques that can play vital roles in many industrial procedures, such as increasing sensitivity, magnifying precision and improving production limits. In addition, the book stresses that these approaches tend to provide green, sustainable solutions for industrial developments. Finally, the legal, economical and toxicity aspects of nanomaterials are covered in detail, making this is a comprehensive, important resource for anyone wanting to learn more about how nanomaterials are changing the way we create products in modern industry. - Demonstrates how cutting-edge developments in nanomaterials translate into real-world innovations in a range of industry sectors - Explores how using nanomaterials can help engineers to create innovative consumer products - Discusses the legal, economical and toxicity issues arising from the industrial applications of nanomaterials
Author: Curtis W. Kovach
Publisher:
ISBN:
Category : Stainless steel
Languages : en
Pages : 96
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Metallurgy
Languages : en
Pages : 1602
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Metallurgy
Languages : en
Pages : 1596
Get Book Here
Book Description
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432
Get Book Here
Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
