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Statistical Thermodynamics: An Engineering Approach covers in a practical, readily understandable manner the underlying meaning of entropy, temperature and other thermodynamic concepts, the foundations of quantum mechanics, and the physical basis of gas, liquid and solid phase properties. It presents simply the relationship between macroscopic and microscopic thermodynamics. In addition, the molecular basis of transport phenomena and chemical kinetics are explored, as are basic concepts in spectroscopy. Modern computational tools for solving thermodynamic problems are explored, and the student is assured that he or she will gain knowledge of practical usefulness. This essential text is suitable for mechanical or aerospace engineering graduate students who have a strong background in engineering thermodynamics, those entering advanced fields such as combustion, high temperature gas dynamics, environmental sciences, or materials processing, and those who wish to build a background for understanding advanced experimental diagnostic techniques in these or similar fields.
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink - Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a "must -read" for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST - the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Blue Ribbon Canning across America takes readers on a canning journey and celebrates Americana with 150 state fair prize-winning recipes for jam, preserves, pickles, sauces, and more, plus tips and methods for making delicious blue ribbon recipes at home.
In addition, thorough chapters on ingredients, equipment, canning techniques, and safe processing will proide a sold foundation for canners of all skill levels. Special sections on the history of canning, the history of fair competitions, and information on how to enter a fair competiion to complete the package."
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world's leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Written by a highly regarded author with industrial and academic experience, this new edition of an established bestselling book provides practical guidance for students, researchers, and those in chemical engineering. The book includes a new section on sustainable energy, with sections on carbon capture and sequestration, as a result of increasing environmental awareness; and a companion website that includes problems, worked solutions, and Excel spreadsheets to enable students to carry out complex calculations.
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical characterization of everyday smells encountered by mankind, with the elucidation of perceptual, hedonic, behavioral and physiological responses of humans to such odors. From birth onwards we learn to interact with our environment using our sense of smell. Moreover, evolutionary processes have engendered a multi-faceted communication that is supported - even dominated - by olfaction. This compilation examines the responses of humans to odors at different stages of life, thereby building a foundation for a widely overseen area of research with broader ramifications for human life. The expert international authors and editor align aspects, concepts, methodologies and perspectives from a broad range of different disciplines related to the science of smell. These include chemistry, physiology, psychology, material sciences, technology but also disciplines related to linguistics, culture, art and design. This handbook, edited by an internationally renowned aroma scientist with the support of an outstanding team of over 60 authors, is an authoritative reference for researchers in the field of odors both in academia and in industry and is also a useful reference for newcomers to the area.
In this eye-opening expos , acclaimed health journalist and National Geographic contributor Maryn McKenna documents how antibiotics transformed chicken from local delicacy to industrial commodity--and human health threat--uncovering the ways we can make America's favorite meat safer again. What you eat matters--for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken: from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats--and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods--and shows us the way to safer, healthier eating for ourselves and our children.
A comprehensive look at the enormous growth and evolution of distressed debt markets, corporate bankruptcy, and credit risk models This Fourth Edition of the most authoritative finance book on the topic updates and expands its discussion of financial distress and bankruptcy, as well as the related topics dealing with leveraged finance, high-yield, and distressed debt markets. It offers state-of-the-art analysis and research on U.S. and international restructurings, applications of distress prediction models in financial and managerial markets, bankruptcy costs, restructuring outcomes, and more.
This book provides a rigorous treatment of the fundamental concepts and techniques involved in process modeling and simulation. The book allows the reader to: (i) Get a solid grasp of under-the-hood mathematical results (ii) Develop models of sophisticated processes (iii) Transform models to different geometries and domains as appropriate (iv) Utilize various model simplification techniques (v) Learn simple and effective computational methods for model simulation (vi) Intensify the effectiveness of their research Modeling and Simulation for Chemical Engineers: Theory and Practice begins with an introduction to the terminology of process modeling and simulation. Chapters 2 and 3 cover fundamental and constitutive relations, while Chapter 4 on model formulation builds on these relations. Chapters 5 and 6 introduce the advanced techniques of model transformation and simplification. Chapter 7 deals with model simulation, and the final chapter reviews important mathematical concepts. Presented in a methodical, systematic way, this book is suitable as a self-study guide or as a graduate reference, and includes examples, schematics and diagrams to enrich understanding. End of chapter problems with solutions and computer software available online at www.wiley.com/go/upreti/pms-for-chemical-engineers are designed to further stimulate readers to apply the newly learned concepts.
The first edition of this handbook was a tremendous success,
collating the scientific literature on this topic that had
otherwise been rather limited and scattered throughout numerous
journals and patents. The result was a comprehensive resource that
addresses the preparation, selection, and use of pharmaceutically
active salts, examining the opportunities for increased efficacy
and improved drug delivery provided by the selection of an optimal
salt. This second, revised edition is designed to meet the
continued interest in both the topic and the book.
A guide to the sparkling wines of England and Wales. Maps show the location of each vineyard. Provides need-to-know info: grape varieties, wines, tasting notes, opening times, etc. In the space of a few short years, English and Welsh sparkling wines have become recognised as some of the best in the world. Improvements in viniculture, a changing climate and terroir that often mimics the conditions found in the Champagne region of France have combined with the care and attention of predominantly artisanal makers to make fantastic wine. Travelling around more than 50 vineyards, Sparkling Wine celebrates this revolution. The expert author provides tasting notes, visiting information, and details on the terroir for each vineyard, along with engaging insight into the makers and their craft. This book provides an effervescent accompaniment to any country holiday. It collates directions, maps and opening times, making for an informative and accessible guide. You are rarely as far from a vineyard as you might think, and with Sparkling Wine in your pocket, with its pictures of rambling hills and grape-laden vines, Britain's vineyards seem even closer still.
'Brilliant and original ... From slow feasts to fast food, Linford shows that, no matter what we are cooking, time is of the essence' - Bee Wilson, Sunday Times The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar caramelises, or the days required in the crucial process of fermentation, to the months of slow ripening and close attention that make a great cheddar, or the years needed for certain wines to reach their peak, Jenny Linford shows how, time and again, time itself is the invisible ingredient. From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.
A practical engineer's companion to using numerical methods for the
solution of complex mathematical problems. It thus enables readers
to use and implement standard numerical tools in their work,
explaining the theory behind the various functions and problem
solvers, while showcasing applications in diverse scientific and
This handbook provides comprehensive treatment of the current state of glass science from the leading experts in the field. Opening with an enlightening contribution on the history of glass, the volume is then divided into eight parts. The first part covers fundamental properties, from the current understanding of the thermodynamics of the amorphous state, kinetics, and linear and nonlinear optical properties through colors, photosensitivity, and chemical durability. The second part provides dedicated chapters on each individual glass type, covering traditional systems like silicates and other oxide systems, as well as novel hybrid amorphous materials and spin glasses. The third part features detailed descriptions of modern characterization techniques for understanding this complex state of matter. The fourth part covers modeling, from first-principles calculations through molecular dynamics simulations, and statistical modeling. The fifth part presents a range of laboratory and industrial glass processing methods. The remaining parts cover a wide and representative range of applications areas from optics and photonics through environment, energy, architecture, and sensing. Written by the leading international experts in the field, the Springer Handbook of Glass represents an invaluable resource for graduate students through academic and industry researchers working in photonics, optoelectronics, materials science, energy, architecture, and more.
An engineer's companion to using numerical methods for the solution
of complex mathematical problems. It explains the theory behind
current numerical methods and shows in a step-by-step fashion how
to use them, focusing on interpolation and regression models.
Teaching the fundamental knowledge required for successful
dispersion of powders in a liquid, this book covers a host of
topics -- from recent advances to industrial applications.
Offering invaluable insights from a chemist with over 35 years experience in the industry, this practical guide incorporates numerous practical examples and case studies to explain the concepts included here.The author explains the processes involved in product design, how to set up experiments, and ultimately how to scale-up. Among the host of topics covered is a discussion of recent advances in the fundamentals and innovative technologies leading to new and improved products."Industrial Product Design of Solids and Liquids: A Practical Guide" is essential reading for the pharmaceutical, cosmetics and personal care, food, fragrance, paints, plastics and agricultural industries.
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors -- noted experts in the field -- reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The authors outline the key food safety considerations for individuals, businesses and organisations involved in today's complex global food supply chains. The text contains the information needed to recognise food safety hazards, design safe products and processes and identify and manage effectively the necessary control mechanisms within the food business. The authors also include a detailed discussion of current issues and key challenges in the global food supply chain. This important guide: - Offers a thorough review of the various aspects of food safety and considers how to put in place an excellent food safety system - Contains the information on HACCP appropriate for all practitioners in the world-wide food supply chain - Assists new and existing business to meet their food safety goals and responsibilities - Includes illustrative examples of current thinking and challenges to food safety management and recommendations for making improvements to systems and practices Written for food safety managers, researchers and regulators worldwide, this revised guide offers a comprehensive text and an excellent reference for developing, implementing and maintaining world-class food safety programmes and shows how to protect and defend the food supply chain from threats.
Solid State Chemistry and its Applications, 2nd Edition: Student Edition is an extensive update and sequel to the bestselling textbook Basic Solid State Chemistry, the classic text for undergraduate teaching in solid state chemistry worldwide. Solid state chemistry lies at the heart of many significant scientific advances from recent decades, including the discovery of high-temperature superconductors, new forms of carbon and countless other developments in the synthesis, characterisation and applications of inorganic materials. Looking forward, solid state chemistry will be crucial for the development of new functional materials in areas such as energy, catalysis and electronic materials. This revised edition of Basic Solid State Chemistry has been completely rewritten and expanded to present an up-to-date account of the essential topics and recent developments in this exciting field of inorganic chemistry. Each section commences with a gentle introduction, covering basic principles, progressing seamlessly to a more advanced level in order to present a comprehensive overview of the subject. This new Student Edition includes the following updates and new features: * Expanded coverage of bonding in solids, including a new section on covalent bonding and more extensive treatment of metallic bonding. * Synthetic methods are covered extensively and new topics include microwave synthesis, combinatorial synthesis, mechano-synthesis, atomic layer deposition and spray pyrolysis. * Revised coverage of electrical, magnetic and optical properties, with additional material on semiconductors, giant and colossal magnetoresistance, multiferroics, LEDs, fibre optics and solar cells, lasers, graphene and quasicrystals. * Extended chapters on crystal defects and characterisation techniques. * Published in full colour to aid comprehension. * Extensive coverage of crystal structures for important families of inorganic solids is complemented by access to CrystalMaker(R) visualization software, allowing readers to view and rotate over 100 crystal structures in three dimensions. * Solutions to exercises and supplementary lecture material are available online. Solid State Chemistry and its Applications, 2nd Edition: Student Edition is a must-have textbook for any undergraduate or new research worker studying solid state chemistry.
This first advanced textbook covering the fundamentals and industry applications of process intensification (PI) discusses both the theoretical and conceptual basis of the discipline. Since interdisciplinarity is a key feature of PI, the material contained in the book reaches far beyond the classical area of chemical engineering. Developments in other relevant disciplines, such as chemistry, catalysis, energy technology, applied physics, electronics and materials science, are extensively described and discussed, while maintaining a chemical engineering perspective. Divided into three major parts, the first introduces the PI principles in detail and illustrates them using practical examples. The second part is entirely devoted to fundamental approaches of PI in four domains: spatial, thermodynamic, functional and temporal. The third and final part explores the methodology for applying fundamental PI approaches in practice. As well as detailing technologies, the book focuses on safety, energy and environmental issues, giving guidance on how to incorporate PI in plant design and operation -- safely, efficiently and effectively.
This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.
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