Processing and Finishing of Polymeric Materials, 2 Volume Set

The book provides comprehensive, up-to-date information on the physical properties of polymers including, viscoelasticity, flammability, miscibility, optical properties, surface properties and more. Containing carefully selected reprints from the Wiley's renowned Encyclopedia of Polymer Science and Technology, this reference features the same breadth and quality of coverage and clarity of presentation found in the original.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.

This completely revised successor to the Handbook of Microscopy supplies in-depth coverage of all imaging technologies from the optical to the electron and scanning techniques. Adopting a twofold approach, the book firstly presents the various technologies as such, before going on to cover the materials class by class, analyzing how the different imaging methods can be successfully applied. It covers the latest developments in techniques, such as in-situ TEM, 3D imaging in TEM and SEM, as well as a broad range of material types, including metals, alloys, ceramics, polymers, semiconductors, minerals, quasicrystals, amorphous solids, among others. The volumes are divided between methods and applications, making this both a reliable reference and handbook for chemists, physicists, biologists, materials scientists and engineers, as well as graduate students and their lecturers.

Authored by 50 top academic, government and industry researchers, this handbook explores mature, evolving technologies for a clean, economically viable alternative to non-renewable energy. In so doing, it also discusses such broader topics as the environmental impact, education, safety and regulatory developments. The text is all-encompassing, covering a wide range that includes hydrogen as an energy carrier, hydrogen for storage of renewable energy, and incorporating hydrogen technologies into existing technologies.

The third edition of this classic in the field is completely updated and revised with approximately 30% new content so as to include the latest developments. The handbook and ready reference comprehensively covers nuclear and radiochemistry in a well-structured and readily accessible manner, dealing with the theory and fundamentals in the first half, followed by chapters devoted to such specific topics as nuclear energy and reactors, radiotracers, and radionuclides in the life sciences. The result is a valuable resource for both newcomers as well as established scientists in the field.

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

The third edition of this highly regarded text continues to provide a comprehensive resource for pediatric dermatologists. The book offers evidence-based diagnosis and treatment recommendations and covers both common and rare conditions, including emerging conditions and research, especially at the genetic level. A refreshing new text design makes the book more accessible, and new editors and contributors bring a distinctly international perspective to the work.

It is difficult to imagine how our highly evolved technological society would function, or how life would even exist on our planet, if polymers did not exist. The intensive study of polymeric systems, which has been under way for several decades, has recently yielded new insights into the properties of assemblies of these complex molecules and the physical principles that govern their behavior. These developments have included new concepts to describe aspects of the many body behavior in these systems, microscopic analyses that bring our understanding of these systems much closer to our understanding of simple liquids and solids, and the discovery of novel chemistry that these molecules can catalyze. This special topic volume of Advances in Chemical Physics surveys a number of these recent accomplishments. Supplemented with more than 250 illustrations, it provides a significant, up-to-date selection of papers by inter-nationally recognized researchers. Topics include: * Theory of Polyelectrolyte Solutions * Star Polymers: Experiment, Theory, and Simulation * Tethered Polymer Layers * Living Polymers * Transport and Kinetics in Electroactive Polymers Self-contained, authoritative, and timely, Polymeric Systems makes the cutting edge of polymer research available to scientists in every branch of chemical physics. Contributors to POLYMERIC SYSTEMS JEAN-LOUIS BARRAT, D?partement de Physique des Mat?riaux, Universit? Claude Bernard-Lyon l, France A. BAUMG?RTNER, Institut f?r Festk?rperforschung, Germany M. A. CARIGNANO, Department of Chemistry, Purdue University, West Lafayette, Indiana LEWIS J. FETTERS, Corporate Research Science Laboratories, Exxon Research and Engineering Company, Annandale, New Jersey SANDRA C. GREER, Department of Chemical Engineering, University of Maryland at College Park GARY S. GREST, Corporate Research Science Laboratories, Exxon Research and Engineering Company, Annandale, New Jersey JOHN S. HUANG, Corporate Research Science Laboratories, Exxon Research and Engineering Company, Annandale, New Jersey JEAN-FRAN?OIS JOANNY, Institut Charles Sadron, France MICHAEL E. G. LYONS, Electroactive Polymer Research Group, Physical Chemistry Laboratory, University of Dublin, Ireland M. MUTHUKUMAR, Department of Polymer Science, University of Massachusetts, Amherst, Massachusetts DIETER RICHTER, Institut f?r Festk?rperforschung, Germany I. SZLEIFER, Department of Chemistry, Purdue University, West Lafayette, Indiana

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a «best of Ullmann's», bringing the vast knowledge to the desks of professionals in the food and feed industries.

Loss prevention engineering describes all activities intended to help organizations in any industry to prevent loss, whether it be through injury, fire, explosion, toxic release, natural disaster, terrorism or other security threats. Compared to process safety, which only focusses on preventing loss in the process industry, this is a much broader field. Here is the only one-stop source for loss prevention principles, policies, practices, programs and methodology presented from an engineering vantage point. As such, this handbook discusses the engineering needs for manufacturing, construction, mining, defense, health care, transportation and quantification, covering the topics to a depth that allows for their functional use while providing additional references should more information be required. The reference nature of the book allows any engineers or other professionals in charge of safety concerns to find the information needed to complete their analysis, project, process, or design.