This book provides readers with the most current, accurate, and practical fluid mechanics related applications that the practicing BS level engineer needs today in the chemical and related industries, in addition to a fundamental understanding of these applications based upon sound fundamental basic scientific principles. The emphasis remains on problem solving, and the new edition includes many more examples.

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples. The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process. A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.

Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food Processing By-Products describes the potential of this relatively new concept in the field of industrial residues management. The debut book in CRC Press's new Fermented Foods and Beverages Series, this volume explores the current state of the art in food processing by-products with respect to their generation, methods of disposal, and problems faced in terms of waste and regulation. It reviews the basic fundamental principles of waste recycling, including process engineering economics and the microbiology and biochemical and nutritional aspects of food processing. It discusses fermentation techniques available for valorization of food processing by-products, enzyme technologies, and analytical techniques and instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic considerations and environmental concerns related to food processing by-products. It surveys research gaps and areas ripe for further inquiry as well as future trends in the field. An essential reference for researchers and practitioners in the food science and food technology industry, this volume is also poised to inspire those who wish to take on valorization of food by-products as a professional endeavor. A contribution toward sustainability, valorization makes maximum use of agricultural produce while employing low-energy and cost-effective processes.

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume highlights topics vital to the food industry today and pinpoints the trends in future research and development. Topics discussed include: Thermal properties of foods, including heat capacity, conductivity, diffusivity, and density Heat and mass transfer and related engineering principles, mechanisms, and models The development and application of deterministic heat transfer models for predicting internal product temperatures Modeling thermal processing using artificial neural networks (ANN) and computational fluid dynamics (CFD) Thermal processing of meat, poultry, fish, and dairy products; canned foods; ready meals; and vegetables The effect of ultrahigh temperature (UHT) treatment processing on milk, including the impact on nutrient composition, safety, and organoleptic aspects Ohmic, radio frequency (RF) dialectric, infrared, and pressure-assisted heating pH-assisted thermal processing In addition to updating all content, this second edition includes five new chapters: Thermal Effects in Food Microbiology, Modeling Thermal Microbial Inactivation Kinetics, Thermal Processing of Food and Fruit Juices, Aseptic Processing and Packaging, and Microwave Heating. The final chapter of the book examines systems used in the evaluation of thermal processes and the development of time temperature integrators (TTIs) to ensure the safety of thermally processed food. An up-to-date survey of essential techniques and the science behind them, this volume is a critical reference for food industry professionals.

Introduction to Crystal Growth: Principles and Practice teaches readers about crystals and their origins. It offers a historical perspective of the subject and includes background information whenever possible. The first section of this introductory book takes readers through the historical development and motivation of the field of crystal growth. With more than 40 years of experience in the field, the author covers nucleation, two-dimensional layer growth mechanism, defects in crystals, and screw dislocation theory of crystal growth. He also explains some aspects of the important subject of phase diagrams. The second section focuses on the experimental techniques of crystal growth. For practicing crystal growers, the book provides nuts-and-bolts techniques and tips. It discusses the major techniques categorized by solid-solid, liquid-solid, and vapor-solid equilibria and describes characterization techniques essential to measuring the quality of grown crystals.

The component parts of a manufacturing system are important. Without peripherals and services such as pumps, boilers, power transmission, water treatment, waste disposal, and efficient lighting, the system will collapse. Food Plant Engineering Systems, Second Edition fills the need for a reference dealing with the bits and pieces that keep systems running, and also with how the peripheral parts of a processing plant fit within the bigger picture. The author has gathered information from diverse sources to introduce readers to the ancillary equipment used in processing industries, including production line components and environmental control systems. He explores the buildings and facilities as well as the way various parts of a plant interact to increase plant production. This new edition covers the systems approach to Lean manufacturing, introducing Lean principles to the food industry. It also addresses sustainability and environmental issues, which were not covered in the first edition. Written so readers with only basic mathematical knowledge will benefit from the content, the text describes measurements and numbers as well as general calculations, including mass and energy balances. It addresses the properties of fluids, pumps, and piping, and provides a brief discussion of thermodynamics. In addition, it explores electrical system motors, starters, heating, and lights; heating systems and steam generation; cooling and refrigeration systems; and water, waste, and material handling systems. The text also deals with plant design, including location, foundations, floors, walls, roofs, drains, and insulation. The final chapter presents an overview of safety and OSHA regulations, and the appendices provide conversion tables and an introduction to mathematics.

The field of asymmetric catalysis is currently one of the hottest areas in chemistry. This unique book focuses on the mechanism of enantioselectivity in asymmetric catalysis, rather than asymmetric catalysis from the synthetic view. It describes reliable, experimentally and computationally supported mechanisms, and discusses the danger of so-called "plausible" or "accepted" mechanisms leading to wrong conclusions. It draws parallels to enzymatic catalysis in biochemistry, and examines in detail the physico-chemical aspects of enantioselective catalysis.

This two volume set introduces the up-to-date high-tech applications of Aggregation-Induced Emission (AIE) luminogens mainly in the areas of biosensing, bioimaging, and biomedicine. The 1st volume covers the applications of AIE materials in biosensing and bioimaging, including the technological utilizations in ionic/biomolecular sensing, bacterial imaging, cell imaging, intracellular microenvironment analysis, advanced optical imaging and multimodality, etc. It is an essential reference for materials scientists, chemists, physicists and biological chemists.

Water and moisture undermine strong adhesion to polar surfaces. Marine mussels, however, achieve durable underwater adhesion using a suite of proteins that are peculiar in having high levels of 3, 4-dihydroxyphenylalanine (Dopa). Mussel adhesion has inspired numerous studies on developing the next generation of wet adhesives. This thesis presents recent progress in understanding the basic surface and intermolecular interactions employed by mussels to achieve strong and durable wet adhesion. The surface forces apparatus (SFA) and various other techniques were applied to measure the interactions between mussel foot protein-3 "fast" (Mfp-3 "fast") and the model substrate, mica, as well as the interactions between various mussel adhesive proteins.The results in this thesis show that Dopa plays an essential role in mussel adhesion and that mussels delicately control the interfacial redox environment to achieve strong and durable Dopa mediated adhesion. The interplay between Dopa and hydrophobic interactions is also evident in mussel adhesion."

As energy demands continue to surge worldwide, the need for more efficient and environmentally neutral energy production also becomes increasingly apparent. Renewable Resources and Renewable Energy: A Global Challenge presents a well-rounded perspective on the development of bio-based feedstocks, biodegradable plastics, hydrogen energy, fuel cells, and other aspects related to renewable resources and sustainable energy production. The book first examines the transformation of bio-based renewable feedstock into valuable, clean, and economically attractive products. It explains the catalytic processes involved and surveys the relevant commercial technologies that are available. The book highlights how these technologies can be used for efficient waste management solutions, particularly for the synthetic polymers industry, as well as energy production. The authors also pay particular attention to current trends for hydrogen-based and fuel cell-based technologies and provide real-world case studies of renewable energy projects in Asia and South America. An accessible reference for both scientists and non-scientists, Renewable Resources and Renewable Energy offers valuable insight into the chemical processes and practical considerations as well as the advantages, challenges, and opportunities for developing these technologies and achieving more sustainable energy production.

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles of extrusion technology Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases Emphasizes recent research while providing an overview of trends previously reported in the literature Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products Describes thermal and nonthermal extrusion of protein products Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

Nanotechnology is one of the most rapidly developing areas of science, with great potential to solve the developmental challenges in a wide range of industries such as aerospace, agriculture, bioengineering, cosmetics, chemicals, electronics, energy, renewables, surface coatings, textiles, medicine, materials manufacturing, military equipment, etc. To compile this book, distinguished scientists, engineers, and industrial professionals from different parts of the world have been invited. An array of 17 high-quality science-based chapters covering recent advancements, challenges, and future trends in industrial applications of nanotechnology is presented. The book is aimed at industrial professionals and graduate-level students and researchers.

Innovation from A to Z presents a glossary, including: Terms, older terms whose meanings have changed, acronyms, synonyms, famous names, selected abbreviations, and cross-references. A highly interdisciplinary approach incorporating strategy and entrepreneurship with technology and engineering sciences, economics, marketing, organizational behavior and theory. Ideal for engineers, managers, sales people and economists.

This book deals with colloidal systems in technical processes and the influence of colloidal systems by technical processes. It explores how new measurement capabilities can offer the potential for a dynamic development of scientific and engineering, and examines the origin of colloidal systems and its use for new products. The future challenges to colloidal process engineering are the development of appropriate equipment and processes for the production and obtainment of multi-phase structures and energetic interactions in market-relevant quantities. The book explores the relevant processes and for controlled production and how they can be used across all scales.

This fully updated second edition reflects the significant changes in process chemistry since the first edition and includes more common process issues such as safety, cost, robustness, and environmental impact. Some areas have made notable progress such as process safety, stereochemistry, new reagents and reagent surrogates. Forty years ago there were few process research and development activities in the pharmaceutical industry, partly due to the simplicity of drug molecules. With increasing structural complexity especially the introduction of chiral centers into drug molecules and stricter regulations, process R&D has become one of the critical departments for pharmaceutical companies. This unique volume now in its second edition is designed to provide readers with an unprecedented strategy and approach which will help chemists and graduate students develop chemical processes in an efficient manner Promotes an industrial mindset concerning safety and commercial viability when developing methods The author discusses development strategies with case studies and experimental procedures Focuses on mechanism-guided process development which provides readers with practical strategies and approaches Addresses more common process issues such as safety, cost, robustness, and environmental impact.

Recent Methodology in Chemical Sciences provides an eclectic survey of contemporary problems in experimental, theoretical, and applied chemistry. This book covers recent trends in research with the different domain of the chemical sciences. The chapters, written by knowledgeable researchers, provide different insights to the modern-day research in the domain of spectroscopy, plasma modification, and theoretical and computational analysis of chemical problems. It covers descriptions of experimental techniques, discussions on theoretical modeling, and much more.

The world faces significant challenges as population and consumption continue to grow while nonrenewable fossil fuels and other raw materials are depleted at ever-increasing rates. This volume takes a technical approach that addresses these issues using green design and analysis. It brings together innovative research, new concepts, and novel developments in the application of new tools for chemical and materials engineers. It is an immensely research-oriented, comprehensive, and practical work that focuses on the use of applied concepts to enhance productivity and sustainability in chemical engineering. It contains significant research that reports on new methodologies and important applications in the fields of chemical engineering as well as the latest coverage of chemical databases. Highlighting theoretical foundations, real-world cases, and future directions, the volume covers a diverse collection of the newest innovations in the field, including new research on atomic/nuclear physics, the barometric formula, amino acids in aqueous solutions, bioremediation and biotechnology, and more.

Sustainable development is a globally recognized mandate and it includes green or environment-friendly manufacturing practices. Such practices orchestrate with the self-healing and self-replenishing capability of natural ecosystems. Green manufacturing encompasses synthesis, processing, fabrication, and process optimization, but also testing, performance evaluation and reliability. The book shall serve as a comprehensive and authoritative resource on sustainable manufacturing of ceramics, metals and their composites. It is designed to capture the diversity and unity of methods and approaches to materials processing, manufacturing, testing and evaluation across disciplines and length scales. Each chapter incorporates in-depth technical information without compromising the delicate link between factual data and fundamental concepts or between theory and practice. Green and sustainable materials processing and manufacturing is designed as a key enabler of sustainable development.

Additive manufacturing (AM) and subtractive manufacturing (SM) offer numerous advantages in the production of single and multiple components. They provide incomparable design independence and are used to fabricate products in several industries, e.g.: aeronautic, automotive, biomedical, etc. The book presents recent results of processes including 3D printing, SLS (selective laser sintering), EBM (electron beam melting) and Precise Cutting and Drilling.

A single-volume resource featuring state-of-the art reviews of key elements of the roll-to-roll manufacturing processing methodology   Roll-to-roll (R2R) manufacturing is an important manufacturing technology platform used extensively for mass-producing a host of film-type products in several traditional industries such as printing, silver-halide photography, and paper. Over the last two decades, some of the methodologies and know-how of R2R manufacturing have been extended and adapted in many new technology areas, including microelectronics, display, photovoltaics, and microfluidics. This comprehensive book presents the state-of-the-art unit operations of the R2R manufacturing technology, providing a practical resource for scientists, engineers, and practitioners not familiar with the fundamentals of R2R technology.   Roll-to-Roll Manufacturing: Process Elements and Recent Advances reviews new developments in areas such as flexible glass, display, and photovoltaics and covers a number of process innovations implemented recently to extend and improve the capabilities of traditional R2R lines. It covers such topics as: coating and solidification processes, in-line vacuum deposition, drying, web handling and winding, polymer film substrates, novel hybrid composite films, flexible solar cells and more.  Additionally, this book:   Examines key elements (unit operations) of the R2R technology, and discusses how these elements are utilized and integrated to achieve desired process efficiencies in a host of applications. Illustrates several established and novel application areas where R2R processing is utilized in current or future products. Discusses process design methodology and key advantages of R2R manufacturing technology over batch or sheet-to-sheet operations.   Roll-to-Roll Manufacturing: Process Elements and Recent Advances is an ideal book for undergraduate and graduate students in various science and engineering disciplines, as well as for scientists, engineers, and technical and business leaders associated in any way with the development, commercialization, and manufacture of a variety of film products.

This book covers all the basic and applied aspects of crystallization processes based on membrane technology. Synthesis and processing of membrane materials are discussed and reviewed, while mass/heat transport and control are treated in view of the non-reversible thermodynamic principles and statistical thermodynamics. Engineering process design and crystalline materials products properties, and also the relation to other traditional crystallization formats, are analyzed. Advantages, limitations, and future developments are also included in the content, with special emphasis on new fields of applications like microfluidic configurations, controlled proteins (also membrane proteins) crystallization, organic semiconductors single crystals production, and optical materials.

Wind Turbine Airfoils and Blades introduces new ideas in the design of wind turbine airfoils and blades based on functional integral theory and the finite element method, accompanied by results from wind tunnel testing. The authors also discuss the optimization of wind turbine blades as well as results from aerodynamic analysis. This book is suitable for researchers and engineers in aeronautics and can be used as a textbook for graduate students.

Analyzing the self-sufficient Danish island of Samso, this book explains sustainability through a bio-geophysical understanding of how to best use society's limited resources to achieve true sustainability. The method used derives from the thermodynamic function of exergy. By analyzing exergy flows and establishing a system for evaluating the energy and the materials used in a society, the author creates a platform for monitoring certain indicators of sustainability. These indicators inform readers about the actions that must be taken and the time frames for achieving sustainability goals. The exergy-based approach is an important tool for carrying out such an analysis because it Focuses on several key thermodynamic concepts and the usefulness of exergy analysis for evaluating sustainability Explains sustainability by implementing thermodynamic laws to societal consumption and the use of resources Discusses new methods that integrate energy and material fluxes and evaluates them against each other Provides direct indicators for finding the largest problems/obstacles and deciding where measures should be taken Includes instructions on how to establish an accounting system for evaluating the energy and the materials used in a society This book is aimed for professionals, researchers, and students working on nature conservation and environmental management projects related to sustainability.