Cellulose Nanocomposites PDF Download
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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: 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: 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:
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: Bhesh Bhandari
Publisher: Elsevier
ISBN: 0443184364
Category : Technology & Engineering
Languages : en
Pages : 598
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Book Description
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Author: Sabu Thomas
Publisher: Springer Nature
ISBN: 9819967279
Category :
Languages : en
Pages : 1554
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Book Description
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: 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
Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
ISBN: 1118406303
Category : Technology & Engineering
Languages : en
Pages : 754
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Book Description
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.
Author: J. A. Charles
Publisher: CRC Press
ISBN:
Category : Science
Languages : en
Pages : 280
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Book Description
Dr Charles joined the Department of Metallurgy, University of Cambridge, in 1960, after 13 years in industry. He retired in 1990 after wide metallurgical experience and is now University Emeritus Reader in Process Metallurgy and visiting Professor at University College, London, but retains a presence in the Cambridge Department as a Distinguished Research Associate. After forty five years of association he is well placed to review its achievements. Professor Greer graduated in the Department in 1976, and achieved a personal chair in 2001, also being made Deputy Head of the Department. He has close associations with Sidney Sussex College, where he is Vice Master. His study of the early work by Heycock and Neville in the Sidney chemistry laboratory at the end of the nineteenth century provided the foundation on which this history has been written.
