Thermodynamic Approaches in Engineering Systems responds to the need for a synthesizing volume that throws light upon the extensive field of thermodynamics from a chemical engineering perspective that applies basic ideas and key results from the field to chemical engineering problems. This book outlines and interprets the most valuable achievements in applied non-equilibrium thermodynamics obtained within the recent fifty years. It synthesizes nontrivial achievements of thermodynamics in important branches of chemical and biochemical engineering. Readers will gain an update on what has been achieved, what new research problems could be stated, and what kind of further studies should be developed within specialized research.

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques to extend the product portfolio using these waste byproducts. Divided between three main sections, the book covers various feedstock resources, such as animal-derived/plant-derived proteins, marine waste-derived proteins, protein extraction and recovery methods, and related technical issues including modification and conversion technologies for the production of high value bioproducts. It contains contributions from experts in the fields of applied industrial microbiology, engineering, bioprocess technology, protein chemistry, food chemistry, agriculture, plant sciences, environmental science, and waste management, serving as a comprehensive reference for students and research scientists in the food and agriculture industries.

This book presents the basic knowledge and fundamental concepts that are needed by engineers dealing with particles and powders. The book provides a comprehensive reference and introduction to the topic, ranging from single particle characterization to bulk powder properties to complex multiphase gas-solid-liquid systems. The book has an emphasis on quantitative explanation and theoretical concepts, supported throughout by cased studies of practical applications. The book is structured into four parts. Part I presents basic information on single particle properties and their interaction with solids and gas/liquids. Theoretical models and quantitative concepts related to single particle are stressed in this section. Part II covers the fundamental characteristics of bulk solids (powders), and builds an understanding of density, surface area, porosity, flow and mechanics. Part III discusses the principles of multiphase systems, including fluidization, pneumatic conveying. Part IV focuses on advanced numerical methods and measurement techniques for particle engineering. The book will be suitable for postgraduate students and professional engineers in chemical engineering, food engineering, materials science, pharmaceutical science, agricultural engineering and mining engineering. It will also serve as a reference for practitioners responsible for the bulk handling of particulate materials
Four section provide readers with coverage of core particle topics: particle mechanics & characterization; characterization & mechanics of bulk solids; multiphase particle engineering; and advanced particle engineering

Practical focus is supported by worked examples, case studies and applied topics.

Enables engineers to build their knowledge and skills to understand and work with particulate systems

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.

Distillation, part of the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes that define how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, also offering reliable and simple methods. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precision knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering, with this volume focusing on the process of distillation. Using both practical and theoretical examples, the author describes the various reactions and steps involved in separating out the components of a mixture to attain predefined levels of purity. By investigating different types of liquids, an array of column sizes, and the plates involved in distillation, readers will gain a wide understanding of the physics of liquids. The book also details the methods needed to understand the machinery used in applied thermodynamics in the hopes of encouraging students and engineers to manually build the programs they need. Chapters are complemented with appendices that provide additional information and associated references.

Advanced fiber materials have been developed for various superior applications because of their higher mechanical flexibility, high-temperature resistance, and outstanding chemical stability. This book presents an overview of the current development of advanced fiber materials, fabrication methods, and applications. Applications covered include pollution control, environment, energy, information storage technology, optical and photonic, photocatalysis, textile, drug delivery, tumor therapy, corrosion protection applications, and a state of art of advanced fiber materials.

Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and harvesting, Citrus Fruit Processing goes on to describe processing in the context of single-strength juices, concentrated juices, preserves, and nutrition. New technologies are constantly emerging in food processing, and citrus processing is no different. This book provides researchers with much-needed information on these technologies, including state-of-the-art methodologies, all in one volume.

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry, the book is a complete manual guide that will help engineering, production and purchasing managers and staff in the biscuit industry to make the best decisions on oven efficiency purchasing.

Animal Models for Medications Screening to Treat Addiction, the latest volume in the International Review of Neurobiology series, provides a comprehensive overview of the state-of-the-art research on the topic. It reviews the current knowledge and understanding in the field, presenting a starting point for researchers and practitioners entering the field.

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book includes the wide range of technologies and techniques which have been utilized in the tracing of food products. In addition, the ways in which the misuse of food traceability will affect the quality of food is also covered throughout. The first part of the book introduces the concept of traceability in the food industry, highlighting advantages of a robust traceability and the difficulties involved in implementing them. The second part looks at the technologies used to trace products, and the third section reviews the legal requirements for food traceability in the EU, the US, and the rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully implemented in various foods focusing on the quality of the food.

Sustainability in the Design, Synthesis and Analysis of Chemical Engineering Processes is an edited collection of contributions from leaders in their field. It takes a holistic view of sustainability in chemical and process engineering design, and incorporates economic analysis and human dimensions. Ruiz-Mercado and Cabezas have brought to this book their experience of researching sustainable process design and life cycle sustainability evaluation to assist with development in government, industry and academia. This book takes a practical, step-by-step approach to designing sustainable plants and processes by starting from chemical engineering fundamentals. This method enables readers to achieve new process design approaches with high influence and less complexity. It will also help to incorporate sustainability at the early stages of project life, and build up multiple systems level perspectives. Ruiz-Mercado and Cabezas' book is the only book on the market that looks at process sustainability from a chemical engineering fundamentals perspective.

Explosion Hazards in the Process Industries, Second Edition, delivers the most current and comprehensive content for today's process engineer. Process safety and petrochemical engineers inherently accept that there is a risk of explosions when working on process facilities such as plants and refineries. Yet many that enter this field do not have a fundamental starting point to understand the nature of explosions, and there are a lot of misconceptions and impartial information in the market. Explosion Hazards in the Process Industries, Second Edition, answers this need by providing engineers and consultants a go-to reference and training guide to understand the principles of explosions, what causes them, and how to mitigate and prevent them from reoccurring. Enhanced to include new chapters on BLEVE (Boiling Liquid Expanding Vapor Explosions), water vapor explosions, and destructive effects from accidental explosions, this guide continues to fulfill a comprehensive introduction to the subject, rounded out with new case studies, references, and a discussion on methods of hazard and risk analysis.

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.

Taking the LEAP: The Methods and Tools of the Linked Engineering and Manufacturing Platform (LEAP) shows how to use the LEAP methodology to organize all product lifecycle information needed to drive engineering and manufacturing processes, and also provides knowledge exploitation solutions to support design decisions. This book not only explains in detail what LEAP is and how to use it, but also provides LEAP case studies from sectors such as auto manufacturing and offshore engineering. The intensity of competition in the global manufacturing industry has increased dramatically in the past decade, presenting challenges and opportunities to new operators and traditional centers alike. Using the latest ICT developments effectively is increasingly important in order to meet demands for mass customization, sustainability, and improved productivity. To achieve these goals, the Linked Engineering and manufacturing Platform (LEAP) was developed as an integrated information system for manufacturing design.

Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing" will spur agricultural diversification. There are several benefits of promoting small scale agro-processing units rather large scale for the promotion of rural entrepreneurship. Appropriate post harvest management and value addition to agricultural products, in their production catchments, will lead to employment and income generation in the rural sector and minimize the losses of harvested biomass. Adoption of suitable technology plays a vital role in fixing the cost of the final product and consequently makes the venture, a profitable one. It is observed that imported agro-processing machines or their imitations are used for preparing food products. Actually, the working of these machines should be critically studied in context of the energy input and the quality of the finished product."

Keeping the importance of the food in our life, it is very important that all people either engaged in food processing or not, should know about the various terminologies being used in food processing for better understanding the concept. But to understand the various concepts of food science and technology, some sort of documentation is needed which the book does to perfection covering the following: o The book contains around 5000 word important acronyms; glossary of related terms for all alphabets from A to Z. o terminology pertaining to food processing, post harvest technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial microbiology, processing technology of snack food o bakery and confectionary, cereal crop, beverages, fruits and vegetables, diary, meat, poultry & fish, food biotechnology, food additives, food enzymes, waste management, food toxicants, fermentation technology, health foods and nutraceutical, food quality systems, and analytical techniques for quality control etc. o The terminology in each alphabet has been well illustrated with examples for better understanding. Book shall prove to be a boon to the food professionals like students, researchers, teachers and all those who have interest in the area of Postharvest Technology, Food Technology, Food Science and Technology as well as for professionals related to food processing. The book will be highly beneficial to the undergraduate as well as postgraduate students of various agricultural universities

Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential.

Handbook of Polymers, Second Edition, presents normalized, up-to-date polymer data in a consistent and easily referenceable layout. This new edition represents an update of the available data, including new values for many commercially available products, verification of existing data, and removal of older data where it is no longer useful. The book includes data on all major polymeric materials used by the plastics industry and all branches of the chemical industry, as well as specialty polymers used in the electronics, pharmaceutical, medical, and space fields. The entire scope of the data is divided into sections to make data comparison and search easy, including synthesis, physical, mechanical, and rheological properties, chemical resistance, toxicity and environmental impact, and more. The data enables engineers and materials scientists to solve practical problems, be that in applications, research and development, or legislation. The most current grades of materials have been selected to provide readers with information that is characteristic of currently available products.