Crop Post-Harvest: Science and Technology, Volume 3

Durable commodities are the raw products from which food can be made and are the staples on which most humans rely; with but a few exceptions they are the seeds of plants. Volume 1 of this ground-breaking book series (details below) explains how crops should be dried, handled, protected from pests and stored by smaller holders or large-scale enterprises. This second volume presents a series of case studies on how durable crops are actually stored and marketed. The compilation of this three-volume work has been supported and is endorsed by the Natural Resources Institute of the University of Greenwich, U.K. The editors of this comprehensive and thorough book are well known and respected in the world of post-harvest science and technology. They have drawn together 36 expert contributors from Europe, North America, Asia, Australasia, South America and Africa to provide a huge wealth of information on major world crops including rice, maize, wheat, barley, sorghum, beans, cowpea, oilseeds, peanuts, copra, coffee, cocoa, dried fruit and nuts, and dried fish. Crop Post Harvest, Volume 2 is an essential purchase for cereal technologists, food scientists and technologists, agricultural scientists, entomologists, post-harvest crop protection specialists and consultants, commercial growers, shippers and warehousing operatives, and personnel of packaging companies. Researchers and upper-level students in food science, food technology, post-harvest science and technology, crop protection, applied biology, and plant and agricultural sciences will find a huge amount of great use within this landmark publication and the three-volume series as a whole. All libraries in research establishments and universities where these subjects are studied and taught should have several copies of each on their shelves.

Although ceramics have been known to mankind literally for millennia, research has never ceased. Apart from the classic uses as a bulk material in pottery, construction, and decoration, the latter half of the twentieth century saw an explosive growth of application fields, such as electrical and thermal insulators, wear-resistant bearings, surface coatings, lightweight armour, or aerospace materials. In addition to plain, hard solids, modern ceramics come in many new guises such as fabrics, ultrathin films, microstructures and hybrid composites. Built on the solid foundations laid down by the 20-volume series Materials Science and Technology, Ceramics Science and Technology picks out this exciting material class and illuminates it from all sides. Materials scientists, engineers, chemists, biochemists, physicists and medical researchers alike will find this work a treasure trove for a wide range of ceramics knowledge from theory and fundamentals to practical approaches and problem solutions.

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.

In recent years, nanocomposites have captured and held the attention and imagination of scientists and engineers alike. Based on the simple premise that by using a wide range of building blocks with dimensions in the nanosize region, it is possible to design and create new materials with unprecedented flexibility and improvements in their physical properties. This book contains the essence of this emerging technology, the underlying science and motivation behind the design of these structures and the future, particularly from the perspective of applications. It is intended to be a reference handbook for future scientists and hence carries the basic science and the fundamental engineering principles that lead to the fabrication and property evaluation of nanocomposite materials in different areas of materials science and technology.

This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

A general introduction to surfactants, surface activity, and surfactant applications Important advances in the tools available for studying the activity of surfactants has significantly increased scientific understanding of interfaces at the molecular level. However, there is still much to be learned. In this Third Edition of the successful classic, author and expert Drew Myers combines the latest information available in the field of surfactants with his original, accessible text on the subject. Now fully updated to reflect recent developments in working with surfactants in both model and practical systems, the Third Edition of Surfactant Science and Technology provides a solid introduction to the field of surfactant science. Written especially for beginners and nonspecialists who would like a practical but not necessarily comprehensive knowledge of the field, this clear, cogent text conveys the most fundamental and useful concepts of surfactant action and application. New chapters bring readers up to date on current biological and medical applications of surfactants, as well as applications in food science, cosmetics, and other areas. In addition to new chapters, Surfactant Science and Technology includes illustrative problems at the end of each chapter. These problems explain concepts discussed and stimulate imaginative solutions on the part of the reader. A helpful bibliography of supplementary resources for readers who desire more detail has also been included. Surfactant Science and Technology, Third Edition is an invaluable resource for surface and polymer chemists, chemical and industrial engineers, and a wide range of chemistry students.

Nanotechnology is a vital new area of research and development addressing the control, modification and fabrication of materials, structures and devices with nanometre precision and the synthesis of such structures into systems of micro- and macroscopic dimensions. Future applications of nanoscale science and technology include motors smaller than the diameter of a human hair and single-celled organisms programmed to fabricate materials with nanometer precision. Miniaturisation has revolutionised the semiconductor industry by making possible inexpensive integrated electronic circuits comprised of devices and wires with sub-micrometer dimensions. These integrated circuits are now ubiquitous, controlling everything from cars to toasters. The next level of miniaturisation, beyond sub-micrometer dimensions into nanoscale dimensions (invisible to the unaided human eye) is a booming area of research and development. This is a very hot area of research with large amounts of venture capital and government funding being invested worldwide, as such Nanoscale Science and Technology has a broad appeal based upon an interdisciplinary approach, covering aspects of physics, chemistry, biology, materials science and electronic engineering. Kelsall et al present a coherent approach to nanoscale sciences, which will be invaluable to graduate level students and researchers and practising engineers and product designers.

This self-contained handbook and ready reference examines aerosol science and technology in depth, providing a detailed insight into this progressive field. As such, it covers fundamental concepts, experimental methods, and a wide variety of applications, ranging from aerosol filtration to biological aerosols, and from the synthesis of carbon nanotubes to aerosol reactors. Written by a host of internationally renowned experts in the field, this is an essential resource for chemists and engineers in the chemical and materials disciplines across multiple industries, as well as ideal supplementary reading in graduate level courses.

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.