Physicochemical aspects of food engineering and processing,
Название: Physicochemical Aspects of Polymer Surfaces ISBN: 0306411903 ISBN-13(EAN): 9780306411908 Издательство: Springer Рейтинг: Цена: 40389.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Demonstrating how and why to measure physicochemical and biomimetic properties in early stages of drug discovery for lead optimization, this book encourages readers to discover relationships between various measurements and develop a sense of interdisciplinary thinking that will add to new research in drug discovery.
Описание: The purpose of the IUTAM symposium from which this proceedings volume has been compiled was to dive deep into the mechanics of those porous media that involve mechanics and chemistry, mechanics and electromagnetism, mechanics and thermal fluctuations of mechanics and biology.
Автор: Suojiang Zhang; Qing Zhou; Xingmei Lu; Yuting Song Название: Physicochemical Properties of Ionic Liquid Mixtures ISBN: 9401775710 ISBN-13(EAN): 9789401775717 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Part I Ionic Liquids Database.- Ionic Liquids Database.- Introduction.- Properties of Multi-Systems Containing Ionic Liquids.- The Usage of Database.- Part II Properties of Multi-Systems Containing Ionic Liquids.- Systems Containing Imidazolium Ionic Liquids.- Systems Containing 1-Alkyl Imidazolium Ionic Liquids.- Systems Containing 1,3-Dialkyl Imidazolium Ionic Liquids.- Systems Containing Tri-Alkyl Imidazolium Ionic Liquids.- Systems Containing Pyrrolidinium Ionic Liquids.- Systems Containing Piperidinium Ionic Liquids.- Systems Containing Pyridinium Ionic Liquids.- Systems Containing Isoquinolinium Ionic Liquids.- Systems Containing Ammonium Ionic Liquids.- Systems Containing Phosphonium Ionic Liquids.
Название: Engineering Aspects of Thermal Food Processing ISBN: 0367385546 ISBN-13(EAN): 9780367385545 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Access the Latest Advances in Food Quality Optimization and Safety Assurance
Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
An organized exploration of new developments in academic and current food industry practices, Engineering Aspects of Thermal Food Processing presents groundbreaking advances in the physical and engineering aspects of thermal food processing, paying particular attention to modeling, simulation, optimization, online control, and automation.
Divided into Four Cohesive Sections
Under the editorial guidance of a leading thermal processing authority, the book first covers the fundamentals and new processes in the thermal processing industry, including new packaging materials like retortable pouches. The second section moves on to mathematical modeling and simulation, which also addresses emerging preservation technology such as ohmic heating.
The third section of the book is devoted to optimization, recognizing that mathematical optimization is the key ingredient for computing optimal operating policies and building advanced decision support systems. This section discusses processes like thermal sterilization, microwave processing, and in-line aseptic processing as well as an analysis of plant production productivity. The final section examines online control and automation describing a practical and efficient strategy for on-line correction of thermal process deviations during retort sterilization of canned foods.
Concluding with expert analysis and discussion of the manufacturers' businesses in today's competitive marketplace, Engineering Aspects of Thermal Food Processing explores the entire processing line from model
Автор: S.T. Beckett Название: Physico-Chemical Aspects of Food Processing ISBN: 0751402400 ISBN-13(EAN): 9780751402407 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Presents a study of the changes which occur in the components of food when they are subjected to processing. This book examines the fundamental changes from a scientific point of view. It includes chapters that concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; and Chocolate.
This book summarizes science and technology of a new generation of high-energy and
insensitive explosives. The objective is to provide professionals with comprehensive
information on the synthesis and the physicochemical and detonation properties of
the explosives. Potential technologies applicable for treatment of contaminated waste
streams from manufacturing facilities and environmental matrices are also be included.
This book provides the reader an insight into the depth and breadth of theoretical
and empirical models and experimental techniques currently being developed in the
field of energetic materials. It presents the latest research by DoD engineers and
scientists, and some of DoD’s academic and industrial researcher partners. The topics
explored and the simulations developed or modified for the purposes of energetics may
find application in other closely related fields, such as the pharmaceutical industry.
One of the key features of the book is the treatment of wastewaters generated during
manufacturing of these energetic materials.
Автор: Abdul Malik; Zerrin Erginkaya; H?seyin Erten Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249026 ISBN-13(EAN): 9783030249021 Издательство: Springer Рейтинг: Цена: 25155.00 р. Наличие на складе: Поставка под заказ.
Описание:
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy.
This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.
