The third edition of Knitting Technology, widely recognised as the definitive text on the subject, has been thoroughly revised and updated to include all the latest developments. Beginning with the fundamental principles and moving on to more advanced aspects, it combines in a single comprehensive volume the basics of warp and weft knitting, fabric structures and products, the different types of machines, principles of production and terminology to provide an invaluable reference for textiles students, textile engineers and technicians involved in knitted garment design and manufacture.
Fundamental rules and principles are emphasised throughout. Aspects covered include flat, circular, full fashioned, hosiery, raschel, tricot and crochet production. Development of the various types of knitting machines, their actions and mechanisms as well as the construction, properties and end uses of the products which they manufacture are also included.
The book is indexed and referenced in detail and includes numerous labelled diagrams and photographs. Terminology is defined either according to The Textile Institute's terms and definitions or current usage in the industry and is supplemented where necessary by American or continental terminology. Although SI units and the tex yarn count system are explained and used in the text, other systems have also been employed wherever it has been considered that their usage is still important. A number of worked calculations are included to clarify the examples given.
Knitting technology is the ideal textbook for a range of textile courses from technician to degree level and The Textile Institute's examinations as well as being an essential companion to all those involved in the knitting industry.
An essential reference for all textiles student textile engineers and technicians involved in knitted garment design and manufacture

This is a comprehensive work by industrial and academic specialists proving up-to-date information on the chemistry, physics, process technology, applications and markets for man-made cellulosic fibres. It covers the properties and applications of viscose rayon, cupprammonium rayon and the new solvent-spun fibres as well as considering their relationships with the natural cellulosics such as cotton and the synthetic polymer fibres such as polyester.
This overview of the only truly, naturally recyclable fibres and the latest manufacturing techniques that are being developed to produce them will be of interest to professionals in textile production, research and development, manufacturing chemists and textile technologists.
The nonwovens and paper industries that use cellulose as a basic ingredient of their products will also find it valuable as will medical textiles producers and geotextiles engineers.

This is a comprehensive source of information on all aspects of fire retardancy. Particluar emphasis is placed on the burning behaviour and flame retarding properties of polymeric materials and textiles. It covers combustion, flame retardants, smoke and toxic products generally and then goes on to concentrate on some more material-specific aspects of combustion in relation to textiles, composites and bulk polymers. Developments in all areas of fire retardant materials are covered including research in new areas such as nanocomposition.
Fire retardant materials is an essential reference source for all those working with, researching into, or designing new fire retardant materials.
Detailed analysis of the burning behaviour and flame retarding properties of ploymers, composites and textilesCovers smoke and toxic gas generationAnalysis of material performance in fire

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.
Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.
The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.
Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.
Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate

Testing of composite materials can present complex problems but is essential in order to ensure the reliable, safe and cost-effective performance of any engineering structure. This essentially practical book, complied from the contributions of leading professionals in the field, describes a wide range of test methods which can be applied to various types of advanced fibre composites. The book focuses on high modulus, high strength fibre/plastic composites and also covers highly anisotrpoic materials such as carbon, aramid and glass.
Engineers and designers specifying the use of materials in structures will find this book an invaluable guide to best practice throughout the range of industrial sectors where FRCs are employed.

Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.
The authorative guide to key technological developments within cereal processingReviews the range of cereal products and the technologies used to produce them

This volume in the Coulson and Richardson series in chemical engineering contains full worked solutions to the problems posed in volume 1. Whilst the main volume contains illustrative worked examples throughout the text, this book contains answers to the more challenging questions posed at the end of each chapter of the main text.
These questions are of both a standard and non-standard nature, and so will prove to be of interest to both academic staff teaching courses in this area and to the keen student. Chemical engineers in industry who are looking for a standard solution to a real-life problem will also find the book of considerable interest.
* An invaluable source of information for the student studying the material contained in "Chemical Engineering" Volume 1
* A helpful method of learning - answers are explained in full

In this book Ian Sinclair provides the practical knowhow required by technician engineers, systems designers and students. The focus is firmly on understanding the technologies and their different applications, not a mathematical approach. The result is a highly readable text which provides a unique introduction to the selection and application of sensors, transducers and switches, and a grounding in the practicalities of designing with these devices.
The devices covered encompass heat, light and motion, environmental sensing, sensing in industrial control, and signal-carrying and non-signal switches.
Get up to speed in this key topic through this leading practical guide
Understand the range of technologies and applications before specifying
Gain a working knowledge with a minimum of maths

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

Pultrusion for engineers is a comprehensive overview of the latest developments and applications for this growing and increasingly important area of the fibre reinforced plastics industry.
Trevor Starr is well known as a specialist consultant with many year's experience in the FRP world. He has assembled an international panel of distinguished experts to provide the widest possible coverage of the state-of-the-art in novel pultrusion applications and development including many leading US researchers such as Brandt Goldworthy, regarded by many as the father of modern pultrusion.
Because this book is one of very few to cover pultrusion, it is essential reading for industrial producers of pultruded profiles, chemical companies producing resins and composite materials specialists eager to reach the new markets in, for example, civil engineering that are rapidly being opened up to design solutions involving pultrusions.

This volume examines recent developments in the use of intelligent materials and systems for drug delivery. Controlled release technology is moving from being a simple carrier of active agents to becoming a powerful and flexible method that permits subtle modulation of the delivery profile based on the needs of the biological host. The chapters collected here cover recent advances in materials with responsive properties, novel concepts in controlled release technology, new applications, and microanalytical techniques for rapid and accurate measurements of small samples.

A new edition of a well established and respected textbook from an author who is a recognised authority in this field. Joining techniques are one of the key technologies in materials engineering and this book provides comprehensive coverage of the subject. It is intended for undergraduate and graduate students of metallurgy, as well as those attending specialist welding courses.
It is also a valuable source of reference for practising engineers and metallurgists concerned with joining processes. The text covers the metallurgical changes that take place during the welding process, the properties of welded joints, defects associated with welding and the behaviour of welded joints in service. There is a chapter devoted to joints between metals and ceramics, and on the use of structural adhesives. The various techniques used in microwelding and the joining of solid-state devices to printed circuit boards are briefly described.
In addition to revising and updating the text throughout the author has made some specific alterations and additions to the book: Brittle and ductile behaviour of solids, ductile francture, and the velocity of crack propogation are now included in the section on Fracture; Friction stir welding in now included; There is an additional chapter on adhesive bonding which includes bonding; forces, polymer chemistry, types of adhesive, production technology, quality control and applications; The section on heat flow has been expanded and includes worked examples; A section on weld defects and the evaluation of non-destructive tests has been added; A section on the welding metallurgy of aluminium-lithium alloys has been added; A new section describes major structural failure in such catastrophes as the 'Alexander L Kielland' accident and the Kobe earthquake, and considers the role of welding in such failures.

As plastics are being used more extensively in high-performance markets, it is imperative that designers and engineers understand all aspects of polymer behavior over an extended service life. Dynamic Mechanical Analysis for Plastics Engineering describes practical uses for DMA information. All of the information for 120 families of thermoplastics is based on independent test data conducted exclusively for this product and is not available through any other source. This PDL addition shows how to use the DMA data to predict, at various temperatures, each materials estimated service life and potential for failure. This book explains the correlation between time and temperature-dependence and illustrates how time-dependent responses such as creep and stress relaxation affect the practical utility of different materials. Basic polymer structures are discussed and test results show how these structural details can be detected and understood.

This book examines the physical testing of textiles in the form of fibre, yarn and fabric, the emphasis throughout eing on standard and reproducible tests. After an introductory explanation of sampling and measurement, the author explores the effects of moisture on textiles, then goes on to discuss fibre dimension, yarn tests for linear density, twist, evenness and hairiness, tensile strength, and dimensional stability and serviceability. Also covered are aspects of comfort and fabric handle, colour fastness and quality assurance. The book's comprehensive coverage of the physical properties of textiles makes it an essential reference for managers in the textiles industry concerned with quality assurance, garment and fabric technologists, and students of textile science and engineering.

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.
CONTENTS INCLUDE
* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips
This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.

From the Preface The purpose of this book is to present within a single volume, detailed information concerning the science, processing, applications, characterization and properties of composite materials reinforced with short fibres that have been oriented in a preferred direction by flows arising during processing. This book is intended to be useful to . . . materials scientists and other specialists in the field . . . and engineers, designers and producers of composites reinforced with short fibres. To our knowledge, this is the first time information pertaining to this important class of engineering materials has been systematically presented within a single volume. The purpose of aligning short fibres in a fibre-reinforced material is to improve the mechanical properties of the resulting composite. Aligning the fibres, generally in a preferred direction, allows them to contribute as much as possible to reinforcing the material. In some instances, the mechanical properties of these aligned, short-fibre composites can approach those of continuous-fibre composites, with the added advantage of low production costs and greater ease of production. The book covers theory, processing, characterization and properties. More specifically, the topics considered . . . include fibre alignment and material rheology; processes that can produce fibre alignment in polymeric, liquid crystal polymeric and metallic composites; materials characterization and mechanical properties; and modelling of processes and material properties.

Wine flavour chemistry is a complex and diverse field that ranges from the potently aromatic pyrazines to the complex polymeric tannins. Modern chemistry is now opening some doors to the mysteries of wine flavour, and this unique monograph is dedicated to current research developments. The book starts with the Riesling terpenes, which are responsible for floral aroma when new and the kerosene-like aroma that appears in old age, and with the chemically related norisprenoids found in Cabernet Sauvignon and Merlot. It includes three reports on flavours of microbial origin, particularly the effects of different yeast strains, and it looks at important factors in ageing, including acetalhyde, the contribution of oak, and problems with cork taint. It also explores in detail the relationship between winemaking techniques and the chemistry and taste attributes of phenolic compounds.

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry.
Chocolate Enrobing o Moulding o Sandwich Creaming o Icing o Application of Jam o Marshmallow o Caramel o Troubleshooting Tips
This manual describes what is involved in secondary processes of biscuits-the procedures used to enhance biscuits after they have been baked.

For more than a century, national and international governing bodies have had some involvement in regulating the quality and safety of food during production and delivery. Since the beginnings of this "modern" food regulation in the early 20th century, the way that food is produced, packaged and distributed has changed drastically. It is difficult to determine if technological advances in the areas of polymer science, refrigeration, and transportation have driven the globalization of the food supply or if the food industry has drawn from these technologies to satisfy consumer's desire and need. Ensuring the safety of food requires a complex and ever-changing set of interactions between producers, distributors, consumers and regulators. As advances are made in packaging and food additives, as food distributions systems evolve to meet consumer needs, or as these respond to environmental and population changes, adjustments to regulatory systems may become necessary. Analytical, environmental and materials chemistry can often play important roles in responding to these changes and in continuing to help with the improvement of food safety and security. These five co-editors bring their respective expertise to the subject of the food system and the chemical advancements behind it.

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Quality and Authenticity surveys the emerging techniques and methods that are currently opening up to the analyst. The book discusses the potential of these novel approaches which are sure to help in solving the new problems the food scientist is likely to face in the future.
As a detailed study of current methodologies and indicesof food quality, this book is an essential reference work for industry and an indispensable guide for the research worker, food scientist and food analyst. It will serve as a valuable tool for those analysts facing the challenge of applying known methods to unorthodox formulations and
developing new or improved methods for quality evaluation.

These recommendations present general methods for the assessment of fatigue damage in welded components, which may affect the limit states of a structure, such as ultimate limit state and serviceability limited state. Fatigue resistance data is given for welded components made of wrought or extruded products of ferritic/pearlitic or banitic structural steels up to fy = 700 Mpa and of aluminium alloys commonly used for welded structures.

This book covers the production, management and changing patterns of global wood and fiber resources, with emphasis on the inter-disciplinary character of wood and related plant materials in terms of their resource value.

This book collects papers from meetings of the American Chemical Society held over the past four years, reporting on trends in research for safe, efficient, biologically active agrochemicals. After an overview chapter, a section describes efforts in the discovery of new herbicides. A second section