Handbook of Fiber Chemistry, Second Edition, Revised and Expanded PDF Download
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Author: Menachem Lewin
Publisher: CRC Press
ISBN: 9780824794712
Category : Science
Languages : en
Pages : 1122
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Book Description
"Offers comprehensive coverage of the most important natural and synthetic fibers used in consumer goods, agriculture, industry, medicine, and engineering. Second Edition provides entirely new coverage of topics such as vinyl fibers; mammalian fibers related to wool; cotton, jute, silk, and kenaf fibers; and acrylic fibers."
Author: Menachem Lewin
Publisher: CRC Press
ISBN: 9780824794712
Category : Science
Languages : en
Pages : 1122
Get Book Here
Book Description
"Offers comprehensive coverage of the most important natural and synthetic fibers used in consumer goods, agriculture, industry, medicine, and engineering. Second Edition provides entirely new coverage of topics such as vinyl fibers; mammalian fibers related to wool; cotton, jute, silk, and kenaf fibers; and acrylic fibers."
Author: Phillip J. Wakelyn
Publisher: CRC Press
ISBN: 1420045881
Category : Science
Languages : en
Pages : 176
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Book Description
Annual cotton production exceeds 25 million metric tons and accounts for more than 40 percent of the textile fiber consumed worldwide. A key textile fiber for over 5000 years, this complex carbohydrate is also one of the leading crops to benefit from genetic engineering. Cotton Fiber Chemistry and Technology offers a modern examination of co
Author: Menachem Lewin
Publisher: CRC Press
ISBN: 1420015273
Category : Science
Languages : en
Pages : 1058
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Book Description
The Handbook of Fiber Chemistry, Third Edition provides complete coverage of scientific and technological principles for all major natural and synthetic fibers. Incorporating new scientific techniques, instruments, characterization, and processing methods, the book features important technological advances from the past decade, particularly
Author: Mastura Raheel
Publisher: Routledge
ISBN: 1351430483
Category : Science
Languages : en
Pages : 576
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Book Description
This work details current advances in assessing the characteristics of polymers, single fibres and fibrous systems, and associated processes based on evolving theories in the physical, chemical and mechanical sciences. It focuses on recent develpments in selected characterization methods - such as Fourier transform infrared spectroscopy, Fourier transform nuclear magnetic resonance, electron diffraction, x-ray diffraction and electron microscopy - applicatble to polymers, fibres and textiles.
Author: Pieter Walstra
Publisher: CRC Press
ISBN: 9780203910436
Category : Technology & Engineering
Languages : en
Pages : 834
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Book Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author: Mittal
Publisher: Routledge
ISBN: 1351458590
Category : Technology & Engineering
Languages : en
Pages : 646
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Book Description
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient process control to convert from batch to continuous operation and enhance plant sanitation. It compares both established and innovative control schemes.
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 1000147568
Category : Business & Economics
Languages : en
Pages : 412
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Book Description
Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some of the fundamental ideas of processing development and design. Examines the food industry structure, how it works, consumer products,
Author: Jeremiah
Publisher: CRC Press
ISBN: 1351447084
Category : Technology & Engineering
Languages : en
Pages : 535
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Book Description
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods. The fundamental concepts upon which food-freezing technologies are based, are reviewed.
Author: L. F. Pau
Publisher: Routledge
ISBN: 1351448463
Category : Technology & Engineering
Languages : en
Pages : 313
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Book Description
Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea
Author: Ray Marsili
Publisher: CRC Press
ISBN: 1000148610
Category : Cooking
Languages : en
Pages : 404
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Book Description
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sensor array instruments.
