Current Trends and Future Developments on (Bio-) Membranes: Membrane Technologies in Environmental Protection and Public Health- Challenges and Opportunities illustrates the application of membrane technology used in separation processes, along with the advantages of membranes in comparison with other types of separation methods. In addition, the book illustrates new approaches for pollution monitoring and helps researchers develop new membrane systems for air or water pollution monitoring. Sections focus on the application of membrane technology to new membranes, hence it is ideal for R&D managers in industry and a variety of others, including academic researchers and postgraduate students working in strategic treatment, separation and purification processes.

Surface Modification and Functionalization of Ceramic Composites is intended for both experts and beginners, allowing them to have an extended overview of recent progress in the evolution of surface modification methods and functionalization for ceramic composites. The book provides a detailed summary of the various techniques that are currently available, along with an evaluation of the costs involved. Information on the relationship between surface properties and function is also discussed. There is also an additional section on commercial and industrial applications, including biomedical, sensing and energy. The book will be a valuable reference resource for researchers and an instructive and stimulating text for postgraduate students who want to enhance their knowledge on novel materials and surface modification and functionalization of ceramic composites.

Colorimetry is concerned with the measurement of, and discrimination between, colours. These are important topics in a wide range of the physical sciences, life sciences, and computing and engineering. Examples of specific areas where the techniques of colorimetry are used are: manufacturers of paints, textiles, plastics and cosmetics (and quality controllers in these industries), those interested in the effect of light in human environments (for example, in terms of its direct effects on the eye, laser safety and design of eye protection and ergonomics of hospital lighting), psychology, physiology and those involved in the technical aspects of photography. The book presents the physiological background behind how colour is perceived and discusses sources of visible radiation, before going on to describe in detail colorimetric techniques for measuring and discriminating between colours. Applications of these techniques are discussed and relevant mathematical data is provided. The book gives a comprehensive account of the physiological aspects of colour, the development of photometry and colorimetry, and applications of colorimetry in a single volume.

Advanced Fibre-reinforced Polymer (FRP) Composites for Structural Applications, Second Edition provides updates on new research that has been carried out on the use of FRP composites for structural applications. These include the further development of advanced FRP composites materials that achieve lighter and stronger FRP composites, how to enhance FRP integrated behavior through matrix modification, along with information on pretension treatments and intelligence technology. The development of new technology such as automated manufacturing and processing of fiber-reinforced polymer (FRP) composites have played a significant role in optimizing fabrication processing and matrix formation. In this new edition, all chapters have been brought fully up-to-date to take on the key aspects mentioned above. The book's chapters cover all areas relevant to advanced FRP composites, from the material itself, its manufacturing, properties, testing and applications in structural and civil engineering. Applications span from civil engineering, to buildings and the energy industry.

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction. This volume features novel food processing technologies for applications in meat, dairy, juice, and other food processing industries, and presents emerging research trends for future use development in food processing. This book is a comprehensive resource for experts and newcomers in the innovative food processing field, offering insight into physical principles of the technology, detailing the latest advancements, and linking them to current and potential applications in food and bioprocessing-related industries.

The Resource Utilization of Plastic Waste with Supercritical Water Treatment discusses the types of plastic analysis, material characterization, technical principles of supercritical water treatment of waste plastics, the structure and process of the experimental platform, the selection of process parameters, and the establishment of kinetic models in professional areas of the field.

Wastewaters generated from food production and agricultural activities are a source of environmental pollution due to their huge amount of nutrients, organic carbon, nitrogenous organics, inorganics, suspended and dissolved solids, and high biochemical and chemical oxygen demands. Advanced Technologies in Wastewater Treatment: Food Processing Industry provides an update on emerging technologies including oxidative and anaerobic processes (flotation, coagulation, sedimentation, filtration, adsorption, primary settling, secondary activated sludge, anaerobic digestion), ion exchange, membrane-based operations, adsorption/bio-sorption and advanced biological treatment to provide safe and clean water as well as to recover primary resources from food processing wastewaters. In addition, the integration of these technologies will be also considered in the logic of the process intensification strategy. Innovative and affordable solutions are proposed in the field of fruit and vegetable processing industry, fishing industry, meat and poultry industry, dairy production, oil and fat processing.

Quality Analysis of Additively Manufactured Metals: Simulation Approaches, Processes, and Microstructure Properties provides readers with a firm understanding of the failure and fatigue processes of additively manufactured metals. With a focus on computational methods, the book analyzes the process-microstructure-property relationship of these metals and how it affects their quality while also providing numerical, analytical, and experimental data for material design and investigation optimization. It outlines basic additive manufacturing processes for metals, strategies for modeling the microstructural features of metals and how these features differ based on the manufacturing process, and more. Improvement of additively manufactured metals through predictive simulation methods and microdamage and micro-failure in quasi-static and cyclic loading scenarios are covered, as are topology optimization methods and residual stress analysis techniques. The book concludes with a section featuring case studies looking at additively manufactured metals in automotive, biomedical and aerospace settings.

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and relevant processing equipment for emerging thermal unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with food processing operations and equipment.

Advances in Chemical Engineering serial, Volume 60 highlights new advances in the field with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

Plant Polysaccharides as Pharmaceutical Excipients explores innovative techniques and applications of plant-derived polysaccharides as pharmaceutical excipients. Plant polysaccharides are sustainable, renewable and abundantly available, offering attractive properties in terms of water solubility, swelling ability, non-toxicity and biodegradability. These qualities have resulted in extensive exploration into their applications as excipients in a variety of pharmaceutical dosage forms. This book takes a comprehensive, application-oriented approach, drawing on the very latest research that includes sources, classification and extraction methods of plant polysaccharides. Subsequent chapters focus on plant polysaccharides for individual pharmaceutical applications, enabling the reader to understand their preparation for specific targeted uses. Throughout the book, information is supported by illustrations, chemical structures, flow charts and data tables, providing a clear understanding. Finally, future perspectives and challenges are reviewed and discussed.

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry. Chapters focus on key ingredients such as Curcuma longa, Piper Nigrum and Trigonella foenum-graecum, with contributors across the globe providing the latest research and advances for each. This is an essential read for scientists who want to understand the fundamental mechanisms behind the bioactive compounds within herbs and spices. The numerous phytochemicals present in plant extracts have multiple pharmacological activities so there is extensive research into new bioactive compounds. The pharmacological activities of herbs and spices have been thoroughly investigated, and it is crucial that the latest research is organized into a comprehensive resource.

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Nano-plating (III): Database of Plated Film Microstructures completes the trilogy of nanoplating books written by Tohru Watanabe. Nanoplating (I) covers microstructure formation theory of plated films, with Nanoplating (II) covering a metallurgical approach to electrochemical theory and its applications to technology. This third installment shows the relationship between composition and microstructure of 27 pure metals and 55 alloy plating films, including electrodeposition and electroless plating and provides a database of plated film microstructures. The book presents readers with an efficient reference work that helps optimize their syntheses in order to obtain specific deposit types.

Himalayan Fruits and Berries: Bioactive Compounds, Uses and Nutraceutical Potential presents nutraceutical fruits and berries from the Himalayan region and highlights their potential use in nutraceutical products. Beginning with the introduction of the Himalayan region and its wild fruits, this book explores various kinds of wild fruits and berries. It includes coverage of traditional, ethnomedicinal, and local uses of potential nutraceutical fruits and analyzes their distribution, availability, and cultivation methods. The book also provides a detailed summary of clinical studies and presents "from field to industry" case studies. Wild fruits and berries play an important role in mitigating hunger in the developing world, and these fruits are consumed either in whole or extracted for use in nutraceutical production. Nutrition researchers, food scientists, food chemists, plant scientists, pharmacologists, as well as students or researchers working in pharmaceutical and nutraceutical industries exploring the use of Himalayan wild berries and fruits as new components and sources in nutraceuticals will benefit from this book.

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents the characteristics and properties of starches for raw materials grown in tropical climates. It allows comparing starches from 3 types of storage organs, roots, tubers and rhizomes, with different morphological structures and physiology. It contains the methodologies of extraction and analysis, describing the commercial process with the commercial equipment's and its by-products and wastes. It also includes topics on fraud detection, nutritional aspects, and starch structure. Edited by a team of experts with solid background on starch extraction research, the books are aimed at all those involved in research and development as well as quality control and legislation in the field of starch.

Perovskite-based ceramics are a significant class of innovative materials with fascinating physical properties, which are now receiving intensive research attention in condensed matter physics and in the area of practical device applications. Perovskite Ceramics provides a state-of-the-art review on the latest advances in perovskite-based ceramic materials, as well as the development of devices from these materials for different applications. Perovskite Ceramics: Recent Advances and Emerging Applications is divided into two main parts. The first part focuses on the basics of perovskite-based ceramic materials and includes chapters on the fundamentals, synthesis and processing, characterization, and properties of these materials. Chapters are also included on bulk and thin materials, phase transitions, polaronic effects and the compensation and screening of ferroelectricity. This section will allow the reader to familiarize themselves with the standard traditional approach, but it will also introduce new concepts that are fast evolving in this field. The second part presents an extensive review of up-to-date research on new and innovative advances in perovskite-based ceramic materials. Chapters cover multiferroic applications, lead-free perovskites, energy storage applications, perovskite-based memories, light manipulation and spectral modifications, and solar cells and fuel cells. All these fields of research are rapidly evolving, so the book acts a platform to showcase latest results on optical strategies and materials for light manipulation, and spectral up- and down-conversion too (mainly rare earth doped oxides and complexes). The book will be an essential reference resource for academic and industrial researchers working in materials research and development particularly in functional and oxide ceramics and perovskites.

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, "Ozonation operations ", "Plasma processing operations", "Irradiation operations", "Pulsed electric fields processing operations", "High pressure processing operations", and "Radio frequency processing operations", all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.

Thermal Degradation of Polymeric Materials, Second Edition offers a wealth of information for polymer researchers and processors who require a thorough understanding of the implications of thermal degradation on materials and product performance. Sections cover thermal degradation mechanisms and kinetics, as well as various techniques, such as thermogravimetry in combination with mass spectroscopy and infrared spectrometry to investigate thermal decomposition routes. Other chapters focus on polymers and copolymers, including polyolefins, styrene polymers, polyvinyl chloride, polyamides, polyurethanes, polyesters, polyacrylates, natural polymers, inorganic polymers, high temperature-resistant and conducting polymers, blends, organic-inorganic hybrid materials, nanocomposites, and biocomposites. Finally, other key considerations such as recycling of polymers by thermal degradation, thermal degradation during processing, and modelling, are discussed in detail.

Handbook of Process Integration (PI): Minimisation of Energy and Water Use, Waste and Emissions, Second Edition provides an up-to-date guide on the latest PI research and applications. Since the first edition published, methodologies and sustainability targets have developed considerably. Each chapter has been fully updated, with six new chapters added in this release, covering emissions, transport, water scarcity, reliability and maintenance, environmental impact and circular economy. This version also now includes worked examples and simulations to deepen the reader's understanding. With its distinguished editor and international team of expert contributors, this book is an important reference work for managers and researchers in all energy and sustainability industries, as well as academics and students in Energy, Chemical, Process, and Environmental Engineering.