Author: Ryozo Toei
Publisher: Springer Science & Business Media
ISBN: 3662218305
Category : Science
Languages : en
Pages : 563
Book Description
It is a pleasure to present this volume consisting of a selection of papers presented at the 4th International Drying Symposium (IDS) held in Kyoto, July 9-12, 1984, under the sponsorship of the Society of Chemi cal Engineers, Japan. This book includes full texts of the ten keynote lectures and several papers which were presented in the technical sessions in the 4th IDS. As editors we had the arduous and unpleasant task of selecting papers for this volume. We were delighted with the high quality manuscripts sub mitted. We are grateful to the authors for their efforts in meeting the manuscript guidelines and also the deadlines. Aside from quality, we have attempted to maintain in this volume a balance of coverage in terms of topics as well as geography. Space restrictions prevented us from presenting all the high quality papers for publication in DRYING 85. Numerous papers of archival interest have been released for general publication in international journals. Several will no doubt appear in Drying Technology - An International Journal. Many others will find their way into other standard engineering journals as well. Over 120 papers from 30 countries were included in the Proceedings volumes distributed to all registrants in Kyoto. Numerous individuals, professional societies and organizations have contributed, directly or indirectly, to the success of the 4th IDS and hence to DRYING 85 as well. We wish to acknowledge in particular the monumental efforts of the Secretary of the 4th IDS, Professor M. Okazaki.
Handbook of Industrial Drying
Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310
Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310
Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog
Handbook of Industrial Drying, Fourth Edition
Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350
Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.
Publisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350
Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.
Fossil Energy Update
Author:
Publisher:
ISBN:
Category : Fossil fuels
Languages : en
Pages : 980
Book Description
Publisher:
ISBN:
Category : Fossil fuels
Languages : en
Pages : 980
Book Description
Solar Energy Update
Author:
Publisher:
ISBN:
Category : Solar energy
Languages : en
Pages : 856
Book Description
Publisher:
ISBN:
Category : Solar energy
Languages : en
Pages : 856
Book Description
Food Processing Handbook
Author: James G. Brennan
Publisher: John Wiley & Sons
ISBN: 352760720X
Category : Technology & Engineering
Languages : en
Pages : 607
Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Publisher: John Wiley & Sons
ISBN: 352760720X
Category : Technology & Engineering
Languages : en
Pages : 607
Book Description
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.
Handbook of Food Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
ISBN: 0429831579
Category : Science
Languages : en
Pages : 1231
Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Publisher: CRC Press
ISBN: 0429831579
Category : Science
Languages : en
Pages : 1231
Book Description
As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
The Kiln Drying of Lumber
Author: Harry Donald Tiemann
Publisher:
ISBN:
Category : Lumber
Languages : en
Pages : 368
Book Description
Publisher:
ISBN:
Category : Lumber
Languages : en
Pages : 368
Book Description
Vaccine Protocols
Author: Andrew P. Robinson
Publisher: Springer Science & Business Media
ISBN: 1592593992
Category : Medical
Languages : en
Pages : 411
Book Description
Vaccine research and development is advancing at an unprecedented pace, with an increasing emphasis on rational design based upon a fundamental und- standing of the underlying molecular mechanisms. The aim of this volume is to provide a selection of contemporary protocols that will be useful to both novice and advanced practitioner alike. The variety of procedures required to design, develop, produce, and assess a vaccine is immense and covers aspects of ch- istry, biochemistry, molecular biology, cell biology, and immunology. No single volume can hope to cover these topics exclusively. Rather, here we attempt to provide a methods sourcebook focusing on hands-on practical advice. Comp- mentary and background information may be found in other volumes in the Me- ods in Molecular Medicine series. Of particular interest are volumes on Dendritic Cell Protocols, Interleukin Protocols, Vaccine Adjuvants, and DNA Vaccines. Since the publication of the first edition of Vaccine Protocols there have been major advances, particularly in the areas of bacterial genomics, antig- specific T-cell quantification, genetic manipulation of vaccine vectors, the h- nessing of natural molecules concerned with the regulation of immune responses, and the burgeoning field of DNA vaccinology. Hence, the extensive revision of this edition with new chapters on live viral vaccine vectors, atte- ated bacterial vectors, immunomodulators, MHC-peptide tetrameric complexes, and the identification of vaccine candidates by genomic analysis. Additionally, chapters from the first edition have been updated to accommodate state-of-t- art methods in vaccinology.
Publisher: Springer Science & Business Media
ISBN: 1592593992
Category : Medical
Languages : en
Pages : 411
Book Description
Vaccine research and development is advancing at an unprecedented pace, with an increasing emphasis on rational design based upon a fundamental und- standing of the underlying molecular mechanisms. The aim of this volume is to provide a selection of contemporary protocols that will be useful to both novice and advanced practitioner alike. The variety of procedures required to design, develop, produce, and assess a vaccine is immense and covers aspects of ch- istry, biochemistry, molecular biology, cell biology, and immunology. No single volume can hope to cover these topics exclusively. Rather, here we attempt to provide a methods sourcebook focusing on hands-on practical advice. Comp- mentary and background information may be found in other volumes in the Me- ods in Molecular Medicine series. Of particular interest are volumes on Dendritic Cell Protocols, Interleukin Protocols, Vaccine Adjuvants, and DNA Vaccines. Since the publication of the first edition of Vaccine Protocols there have been major advances, particularly in the areas of bacterial genomics, antig- specific T-cell quantification, genetic manipulation of vaccine vectors, the h- nessing of natural molecules concerned with the regulation of immune responses, and the burgeoning field of DNA vaccinology. Hence, the extensive revision of this edition with new chapters on live viral vaccine vectors, atte- ated bacterial vectors, immunomodulators, MHC-peptide tetrameric complexes, and the identification of vaccine candidates by genomic analysis. Additionally, chapters from the first edition have been updated to accommodate state-of-t- art methods in vaccinology.
Cereals
Author: Sewa Ram
Publisher: New India Publishing
ISBN: 9789380235073
Category : Technology & Engineering
Languages : en
Pages : 330
Book Description
Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.
Publisher: New India Publishing
ISBN: 9789380235073
Category : Technology & Engineering
Languages : en
Pages : 330
Book Description
Written by Principal Scientist (DWR) Karnal, Haryana the book carries up-to-date information on all the methods, techniques and processes of quality improvement from the stage of growing to making of the end product of major cereal crops.
Handbook of Industrial Drying, Second Edition, Revised and Expanded
Author: A. S. Mujumdar
Publisher: CRC Press
ISBN: 9780824789961
Category : Science
Languages : en
Pages : 768
Book Description
Fundamental aspects, drying in various industrial sectors: drying of solids, experimental techniques, basic process calculations, transportproperties in the drying solids, rotary drying, horizontal vacuum rotary dryers, fluidized bed drying drum dryers, industrial spray drying, freeze drying, microwave and dielectric drying, solar drying, spouted bed drying, impingement drying, flash drying, conveyor dryers, impinging stream dryers, infrared drying, drying of foodstuffs, agricultural products, fruits and vegetables, evaporation and spray drying in the dairy industry.
Publisher: CRC Press
ISBN: 9780824789961
Category : Science
Languages : en
Pages : 768
Book Description
Fundamental aspects, drying in various industrial sectors: drying of solids, experimental techniques, basic process calculations, transportproperties in the drying solids, rotary drying, horizontal vacuum rotary dryers, fluidized bed drying drum dryers, industrial spray drying, freeze drying, microwave and dielectric drying, solar drying, spouted bed drying, impingement drying, flash drying, conveyor dryers, impinging stream dryers, infrared drying, drying of foodstuffs, agricultural products, fruits and vegetables, evaporation and spray drying in the dairy industry.