Author: Vincent A. Hackley
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 376
Book Description
Collects 21 contributions from the August 1997 workshop, divided into sections on: fundamental aspects of ultrasonic and dielectric characterization techniques; measurements in concentrated systems; applications development and industrial process monitoring; applications in inorganic particulate sus
Handbook on Ultrasonic and Dielectric Characterization Techniques for Suspended Particulates
Author: Vincent A. Hackley
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 376
Book Description
Collects 21 contributions from the August 1997 workshop, divided into sections on: fundamental aspects of ultrasonic and dielectric characterization techniques; measurements in concentrated systems; applications development and industrial process monitoring; applications in inorganic particulate sus
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 376
Book Description
Collects 21 contributions from the August 1997 workshop, divided into sections on: fundamental aspects of ultrasonic and dielectric characterization techniques; measurements in concentrated systems; applications development and industrial process monitoring; applications in inorganic particulate sus
Scientific and Technical Aerospace Reports
Author:
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 702
Book Description
Publisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 702
Book Description
Industrial Process Sensors
Author: David M. Scott
Publisher: CRC Press
ISBN: 1420044176
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
As manufacturing processes become increasingly complex, industry must rely on advanced sensor technology and process control to improve efficiency and product quality. Processes now need a variety of on-line measurements, such as film thickness, particle size, solids concentrations, and contamination detection. Industrial Process Sensors provides a coherent review of the physical principles, design, and implementation of a wide variety of in-process sensors used to control manufacturing operations. Real data from commercial installations illustrates the operation and limitations of these devices. The book begins with a review of the basic physics of sound, light, electricity, and radiation, with a focus on their role in sensor devices. The author introduces the generic sensor model and discusses the propagation of measurement errors. He goes on to describe conventional process sensors that measure temperature, pressure, level, and flow. The second half of the book focuses on more advanced topics, such as particle size measurement in slurries and emulsions, tomography and process imaging of manufacturing operations, on-line measurement of film thickness, identification of polymer type for recycling, and characterization of reinforced polymers and composites. By exploring both theory and final implementation of sensors used to control industrial manufacturing processes, Industrial Process Sensors provides the information you need to develop solutions to a wide range of industrial measurement needs.
Publisher: CRC Press
ISBN: 1420044176
Category : Technology & Engineering
Languages : en
Pages : 256
Book Description
As manufacturing processes become increasingly complex, industry must rely on advanced sensor technology and process control to improve efficiency and product quality. Processes now need a variety of on-line measurements, such as film thickness, particle size, solids concentrations, and contamination detection. Industrial Process Sensors provides a coherent review of the physical principles, design, and implementation of a wide variety of in-process sensors used to control manufacturing operations. Real data from commercial installations illustrates the operation and limitations of these devices. The book begins with a review of the basic physics of sound, light, electricity, and radiation, with a focus on their role in sensor devices. The author introduces the generic sensor model and discusses the propagation of measurement errors. He goes on to describe conventional process sensors that measure temperature, pressure, level, and flow. The second half of the book focuses on more advanced topics, such as particle size measurement in slurries and emulsions, tomography and process imaging of manufacturing operations, on-line measurement of film thickness, identification of polymer type for recycling, and characterization of reinforced polymers and composites. By exploring both theory and final implementation of sensors used to control industrial manufacturing processes, Industrial Process Sensors provides the information you need to develop solutions to a wide range of industrial measurement needs.
Ultrasonics International 93
Author: Sam Stuart
Publisher: Butterworth-Heinemann
ISBN: 1483183939
Category : Science
Languages : en
Pages : 881
Book Description
Ultrasonics International 93: Conference Proceedings presents a comprehensive account of the presentations given in the Ultrasonics International 93 conference. It discusses a blood flow mapping system using ultrasonic waves. It addresses the dynamical response functions of elastically anisotropic solids. Some of the topics covered in the book are the ultrasonic waves propagation in a liquid producing radicals; ultrasonic characterization of interfaces; surface acoustic wave measurements; line-focus-beam acoustic microscopy; investigation of fatigue cracks in steels using spherical lens scanning acoustic microscopy; and the phenomenon of ultrasonic light diffraction. The description of bichromatic tunable acousto-optic separator is fully covered. The diffraction phenomenon affecting the properties of the fibre-optic sensor system is discussed in detail. The text describes in depth the opto-acoustic measurement of ultrasound velocity in a solidifying polymer. The evaluation of microfracture due to thermal shock using acoustic emission is completely presented. A chapter is devoted to the detection of a weak adhesive and adherent interface in bonded joints. The book can provide useful information to engineers, students, and researchers.
Publisher: Butterworth-Heinemann
ISBN: 1483183939
Category : Science
Languages : en
Pages : 881
Book Description
Ultrasonics International 93: Conference Proceedings presents a comprehensive account of the presentations given in the Ultrasonics International 93 conference. It discusses a blood flow mapping system using ultrasonic waves. It addresses the dynamical response functions of elastically anisotropic solids. Some of the topics covered in the book are the ultrasonic waves propagation in a liquid producing radicals; ultrasonic characterization of interfaces; surface acoustic wave measurements; line-focus-beam acoustic microscopy; investigation of fatigue cracks in steels using spherical lens scanning acoustic microscopy; and the phenomenon of ultrasonic light diffraction. The description of bichromatic tunable acousto-optic separator is fully covered. The diffraction phenomenon affecting the properties of the fibre-optic sensor system is discussed in detail. The text describes in depth the opto-acoustic measurement of ultrasound velocity in a solidifying polymer. The evaluation of microfracture due to thermal shock using acoustic emission is completely presented. A chapter is devoted to the detection of a weak adhesive and adherent interface in bonded joints. The book can provide useful information to engineers, students, and researchers.
Surfactants
Author: Laurier Lincoln Schramm
Publisher: Cambridge University Press
ISBN: 0521640679
Category : Science
Languages : en
Pages : 633
Book Description
This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.
Publisher: Cambridge University Press
ISBN: 0521640679
Category : Science
Languages : en
Pages : 633
Book Description
This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.
Archives of Acoustics
Author:
Publisher:
ISBN:
Category : Acoustical engineering
Languages : en
Pages : 398
Book Description
Publisher:
ISBN:
Category : Acoustical engineering
Languages : en
Pages : 398
Book Description
JJAP
Author:
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 938
Book Description
Publisher:
ISBN:
Category : Engineering
Languages : en
Pages : 938
Book Description
Applied Mechanics Reviews
Author:
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 776
Book Description
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 776
Book Description
Oceans '94
Author:
Publisher:
ISBN:
Category : Marine resources
Languages : en
Pages : 686
Book Description
Publisher:
ISBN:
Category : Marine resources
Languages : en
Pages : 686
Book Description
Innovative Food Processing Technologies
Author:
Publisher: Elsevier
ISBN: 0128157828
Category : Technology & Engineering
Languages : en
Pages : 2482
Book Description
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Publisher: Elsevier
ISBN: 0128157828
Category : Technology & Engineering
Languages : en
Pages : 2482
Book Description
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.