Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.
Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders.
The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field.
Explores the processing and handling technologies in the production of food powdersExamines powder properties, including surface composition, shelf life, and techniques used to examine particle sizeFocusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

By some measure the most widely produced chemical in the world today, sulfuric acid has an extraordinary range of modern uses, including phosphate fertilizer production, explosives, glue, wood preservative and lead-acid batteries. An exceptionally corrosive and dangerous acid, production of sulfuric acid requires stringent adherence to environmental regulatory guidance within cost-efficient standards of production.

This work provides an experience-based review of how sulfuric acid plants work, how they should be designed and how they should be operated for maximum sulfur capture and minimum environmental impact. Using a combination of practical experience and deep physical analysis, Davenport and King review sulfur manufacturing in the contemporary world where regulatory guidance is becoming ever tighter (and where new processes are being required to meet them), and where water consumption and energy considerations are being brought to bear on sulfuric acid plant operations. This 2e will examine in particular newly developed acid-making processes and new methods of minimizing unwanted sulfur emissions.

The target readers are recently graduated science and engineering students who are entering the chemical industry and experienced professionals within chemical plant design companies, chemical plant production companies, sulfuric acid recycling companies and sulfuric acid users. They will use the book to design, control, optimize and operate sulfuric acid plants around the world.

Unique mathematical analysis of sulfuric acid manufacturing processes, providing a sound basis for optimizing sulfuric acid manufacturing processes.

Analysis of recently developed sulfuric acid manufacturing techniques suggestsadvantages and disadvantages of the new processes from the energy and environmental points of view.

Analysis of tail gas sulfur capture processes indicates the best way to combine sulfuric acid making and tailgas sulfur-capture processes from the energy and environmental points of view.

Draws on industrial connections of the authors through years of hands-on experience in sulfuric acid manufacture. "

Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat.
Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates.
Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety.
Includes case studies which detail regulatory responses to food contamination incidentsConsiders the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in foodDetails perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others

Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products.
The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products.
Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals.
A comprehensive overview of all of the important cereal and pseudo-cereal speciesChapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and AmaranthReviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.
Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.
Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing.
Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocinsBegins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungiAnalyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Research and development in the pharmaceutical industry is a time-consuming and expensive process, making it difficult for newly developed drugs to be formulated into commercially available products. Both formulation and process development can be optimized by means of statistically organized experiments, artificial intelligence and other computational methods. Simultaneous development and investigation of pharmaceutical products and processes enables application of quality by design concept that is being promoted by the regulatory authorities worldwide. Computer-aided applications in pharmaceutical technology covers the fundamentals of experimental design application and interpretation in pharmaceutical technology, chemometric methods with emphasis of their application in process control, neural computing (artificial neural networks, fuzzy logic and decision trees, evolutionary computing and genetic algorithms, self-organizing maps), computer-aided biopharmaceutical characterization as well as application of computational fluid dynamics in pharmaceutical technology. All of these techniques are essential tools for successful building of quality into pharmaceutical products and processes from the early stage of their development to selection of the optimal ones. In addition to theoretical aspects of various methods, the book provides numerous examples of their application in the field of pharmaceutical technology.
A comprehensive review of the current state of the art on various computer aided applications in pharmaceutical technologyCase studies are presented in order to facilitate understanding of various concepts in computer-aided applications

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.
Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.
With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area.
Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologiesConsiders modified atmosphere packaging and other active packaging systems including smart and intelligent packagingDiscusses developments in plastic and bioplastic materials and recycling systems

Membrane reactors are increasingly replacing conventional separation, process and conversion technologies across a wide range of applications. Exploiting advanced membrane materials, they offer enhanced efficiency, are very adaptable and have great economic potential. There has therefore been increasing interest in membrane reactors from both the scientific and industrial communities, stimulating research and development. The two volumes of the Handbook of membrane reactors draw on this research to provide an authoritative review of this important field.
Volume 1 explores fundamental materials science, design and optimisation, beginning with a review of polymeric, dense metallic and composite membranes for membrane reactors in part one. Polymeric and nanocomposite membranes for membrane reactors, inorganic membrane reactors for hydrogen production, palladium-based composite membranes and alternatives to palladium-based membranes for hydrogen separation in membrane reactors are all discussed. Part two goes on to investigate zeolite, ceramic and carbon membranes and catalysts for membrane reactors in more depth. Finally, part three explores membrane reactor modelling, simulation and optimisation, including the use of mathematical modelling, computational fluid dynamics, artificial neural networks and non-equilibrium thermodynamics to analyse varied aspects of membrane reactor design and production enhancement.
With its distinguished editor and international team of expert contributors, the two volumes of the Handbook of membrane reactors provide an authoritative guide for membrane reactor researchers and materials scientists, chemical and biochemical manufacturers, industrial separations and process engineers, and academics in this field.
Considers polymeric, dense metallic and composite membranes for membrane reactorsDiscusses cereamic and carbon for membrane reactors in detailReactor modelling, simulation and optimisation is also discussed

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.
Part one introduces key technologies and significant areas of development, including automatic process control and robotics in the food industry, sensors for automated quality and safety control, and the development of machine vision systems. Optical sensors and online spectroscopy, gripper technologies, wireless sensor networks (WSN) and supervisory control and data acquisition (SCADA) systems are discussed, with consideration of intelligent quality control systems based on fuzzy logic. Part two goes on to investigate robotics and automation in particular unit operations and industry sectors. The automation of bulk sorting and control of food chilling and freezing is considered, followed by chapters on the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery. Automatic control of batch thermal processing of canned foods is explored, before a final discussion on automation for a sustainable food industry.
With its distinguished editor and international team of expert contributors, Robotics and automation in the food industry is an indispensable guide for engineering professionals in the food industry, and a key introduction for professionals and academics interested in food production, robotics and automation.
Provides a comprehensive overview of current and emerging robotics and automation technologies and their applications in different industry sectorsChapters in part one cover key technologies and significant areas of development, including automatic process control and robotics in the food industry and sensors for automated quality and safety controlPart two investigates robotics and automation in particular unit operations and industry sectors, including the automation of bulk sorting and the use of robotics and automation in the processing and packaging of meat, seafood, fresh produce and confectionery

Foams are ubiquitous in our daily lives. Their presence is highly desirable in certain foods, drinks and cosmetics, and they are essential in oil recovery and mineral extraction. In some industrial processes (such as the manufacture of glass, paper and wine) foams are an unwelcome by-product. Why do they appear? What controls the rate at which they disappear? Do they flow in the same way as ordinary liquids? All of these questions and more are addressed here, incorporating significant recent contributions to the field of foams. This book is the first to provide a thorough description of all aspects of the physico-chemical properties of foams. It sets out what is known about their structure, their stability, and their rheology. Engineers, researchers and students will find descriptions of all the key concepts, illustrated by numerous applications, as well as experiments and exercises for the reader. A solutions manual for lecturers is available via the publisher's web site.

Given the widespread use of polymers in medical devices, the durability and reliability of this material in use is an area of critical importance. Durability and reliability of medical polymers reviews the performance of both bioresorbable and non-bioresorbable medical polymers.
Part one provides a review of the types and properties of bioresorbable medical polymers. The effect of molecular structure on properties is discussed, along with the processing of bioresorbable and other polymers for medical applications. Transport phenomena and the degradation of bioresorbable medical polymers are reviewed, before an exploration of synthetic bioresorbable polymers and their use in orthopaedic tissue regeneration. Part two goes on to explore the durability and reliability of non-bioresorbable medical polymers, and wear processes in polymer implants and ageing processes of biomedical polymers in the body are discussed in depth, before an investigation into manufacturing defects and the failure of synthetic polymeric medical devices.
With its distinguished editors and international team of expert contributors, Durability and reliability of medical polymers is an essential tool for all materials scientists, researchers and engineers involved in the design, development and application of medical polymers, whilst also providing a helpful overview of the subject for biologists, chemist and clinicians.
Comprehensively examines the performance of both bioresorbable and non-bioresorbable medical polymersDiscusses the processing of bioresorbable and other polymers for medical applications, before reviewing the degradation of bioresorbable medical polymersExplores the durability and reliability of non-bioresorbable medical polymers and discusses wear processes in polymer implants and ageing processes of biomedical polymers in the body

Polymer matrix composites are used extensively across a wide range of industries, making the design and development of effective manufacturing processes of great importance. Manufacturing techniques for polymer matrix composites (PMCs) provides an authoritative review of the different technologies employed in the manufacture of this class of composite.
Following an introduction to composites and manufacturing processes, part one reviews the manufacturing of short fiber and nanoparticle based polymer matrix composites, with injection and compression molding examined in depth. Thermoplastic processing is the focus of part two. Sheet forming, fabric thermostamping, filament winding and continuous fiber reinforced profiles are investigated. Part three reviews thermoset processing. A survey of resin transfer molding follows, including vacuum-assisted and compression resin transfer molding. The pultrusion process is then considered, before the book concludes with an investigation into autoclave and out-of-autoclave curing processes in polymer matrix composites.
With its distinguished editors and international team of expert contributors, Manufacturing techniques for polymer matrix composites (PMCs) is an essential guide for engineers and scientists working in the field of polymer matrix composites.
Provides an authoritative review of the different technologies employed in the manufacture of polymer matrix compositesReviews the manufacturing of short fiber and nanoparticle-based polymer matrix composites, with injection and compression molding examined in depthExamines thermoplastic processing, sheet forming, fabric thermostamping, filament winding and continuous fiber reinforced profiles

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.
Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.
With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.
Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
Delivers a vital insight into the practical application of strategies for control and prevention of food contaminantsProvides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chainChapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both animal and human health.
Part one focuses on the contamination of feeds and fodder by microorganisms and animal by-products. Analysis of contamination by persistent organic pollutants and toxic metals follows in part two, before the problem of natural toxins is considered in part three. Veterinary medicinal products as contaminants are explored in part four, along with a discussion of the use of antimicrobials in animal feed. Part five goes on to highlight the risk from emerging technologies. Finally, part six explores feed safety and quality management by considering the safe supply and management of animal feed, the process of sampling for contaminant analysis, and the GMP+ feed safety assurance scheme.
With its distinguished editor and international team of expert contributors, Animal feed contamination is an indispensable reference work for all those responsible for food safety control in the food and feed industries, as well as a key source for researchers in this area.
Provides a comprehensive review of research into animal feed contaminants and their negative effects on both animal and human healthExamines the contamination of feeds and fodder by microorganisms and animal by-productsAnalyses contamination by persistant organic pollutants, toxic metals and natural toxins

The formation, control, and health effects of DBPs in drinking water are issues of international concern because of the health effects (e.g., bladder cancer and potential adverse reproductive-development impacts) associated with exposure to certain DBPs. As a result, many countries, as well as the World Health Organization, have regulations and/or guidelines on acceptable concentrations of DBPs in water. In recent years, DBP research worldwide has focused on determining the possible adverse health effects of emerging, yet unregulated, DBPs, specifically halogenated (e.g., iodinated) and non-halogenated nitrogenous (e.g., nitrosamines) DBPs. The breadth of DBP research is very broad from source waters (e.g., wastewater, wildfire, seawater intrusion influences) to treatment strategies and technologies, followed by distribution system and point of entry issues (e.g., biofilms, heating, swimming pools), as well as health effects and analytical method developments. Recent research is helping to understand factors controlling formation and to develop a cost-effective control of a wide range of regulated and emerging DBPs. Furthermore, the pace of research on emerging DBP toxicity has increased and generated diverse findings, with comparative toxicity and the molecular mechanisms leading to improved understanding of their toxicity pathways and potential adverse biological effects. This book represents the latest research efforts to understanding these important DBP-related issues. The authors of the chapters in this book are a multidisciplinary group of scientists and engineers, who are conducting studies in many parts of the world. The chapters in this book address both regulated and emerging DBPs and are organized under the sections on DBP toxicology and health effects, modeling of DBP formation, precursors and reactions involving nitrosamines, and formation of halogenated DBPs. This book will be of interest to researchers, drinking water utility scientists and engineers, toxicologists, epidemiologists, and regulators interested in the formation and control of and exposure to DBPs.

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.
After an exploration of what the term natural means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.
Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term natural means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients"

The biomaterials sector is rapidly expanding and significant advances have been made in the technology of biomedical coatings and materials, which provide a means to improve the wear of joints, change the biological interaction between implant and host and combine the properties of various materials to improve device performance. Coatings for biomedical applications provides an extensive review of coating types and surface modifications for biomedical applications.
The first part of the book explores a range of coating types and their biomedical applications. Chapters look at hydrophilic, mineral and pyrolytic carbon coatings in and ex vivo orthopaedic applications and finally at surface modification and preparation techniques. Part two presents case studies of orthopaedic and ophthalmic coatings, and biomedical applications including vascular stents, cardiopulomonary by-pass equipment and ventricular assist devices.
With its clear structure and comprehensive review of research, Coatings for biomedical applications is a valuable resource to researchers, scientists and engineers in the biomedical industry. It will also benefit anyone studying or working within the biomedical sector, particularly those specialising in biomedical coatings.
Provides an extensive review of coating types and surface modifications for biomedical applicationsChapters look at hydrophilic coatings for biomedical applications in and ex vivo, mineral coatings for orthopaedic applications, pyrolytic carbon coating and other commonly-used biomedical coatingsPresents case studies of orthopaedic and ophthalmic coatings, and biomedical applications including vascular stents, cardiopulomonary by-pass equipment and ventricular assist devices

Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology. The problems that face the soybean industry also are diversifying and escalating on a global scale. Designing Soybeans for 21st Century outlines current and emerging barriers in the global soybean market, principally: 1) long-term ability to sustain production to meet continued growth in demand for soybean and soybean products; 2) governmental and legislative policies; 3) global access to advances in soybean technology; and 4) customer and consumer trends in the use of soybean products. The book also addresses state-of-art steps that should help move soybeans past these market barriers as advances in genomics and genetic engineering are deployed to design soybeans and soybean products that meet the challenges of 21st century markets.

Therapeutic protein drug products provides a comprehensive overview of therapeutic protein drug products, with an emphasis on formulation beginning in the laboratory, followed by manufacturing and administration in the clinic. A list of many commercial therapeutic drug products are described and include the product name, dosages, active concentration, buffer, excipients, Ph, container type and route of administration. The laboratory formulation sections focus on the most common buffers, excipients, and Ph ranges that are commonly tested in addition to systematic approaches. A brief section on biophysical and analytical analysis is also provided. Properties of therapeutic protein formulations are described and include opalescence, phase separation, color, and subvisible particles. An emphasis is placed on material and process testing to ensure success during manufacturing. The drug product manufacturing process, which includes the process of compounding to filling, is also covered. Methods of delivery in the clinic are addressed, as well as delivery strategies. Finally, a perspective on the regulatory requirements for therapeutic protein formulations is discussed.
Provides a list and description of commercially available therapeutic drug products and their formulationsA comprehensive and practical overview of protein formulation in the laboratory, manufacturing, and the clinicDiscusses recent topics including high protein concentration, phase separation, opalescence, and subvisible particles

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical question-and-answer format.
The book is divided into twelve chapters for ease of reference: the opening chapters concentrate on introductory queries and on different components of an extruder system, followed by two chapters that help the reader select the correct type of extruder for a product. Chapters five and six discuss the impact of factors such as protein content and particle size on the extrusion process, while the use of pre-conditioners is discussed in chapter seven. The latter part of the book discusses specific types of extruder and die and knife assemblies, followed by a chapter on issues relating to drying extruded food products. The final chapter offers practical guidelines and rules of thumb for the most common issues relating to food and feed extrusion.
Written by two leading experts in the field, Extrusion problems solved is an essential reference source and troubleshooting guide for professionals working in food, pet food and feed extrusion. It will also be a valuable training resource for students of extrusion.
Offers practical guidelines and rules of thumb for the most common food and feed extrusion problemsChapters concentrate on introductory queries, types of extruder and components of extruder systems, knife assemblies, the use of pre-conditioners and issues in drying extruded food productsProvides responses to more than 300 frequently asked questions about the processes, equipment and techniques of food extrusion in a practical question-and-answer format

Tribocorrosion causes the degradation or alteration of materials through the combined action of corrosion and wear. It limits the performance and life-time of installations, machines and devices with moving parts, and controls certain manufacturing processes such as chemical-mechanical polishing. The effects of tribocorrosion are most pronounced on passive metals which owe their corrosion resistance to a thin protecting oxide film. Most corrosion-resistant engineering alloys belong to this category.
This book provides an introduction to the developing field of tribocorrosion and an overview of the latest research. Part one reviews basic notions of corrosion and tribology, before presenting the most recent results on the growth and structure of passive oxide films. Tribocorrosion mechanisms under fretting, sliding and erosion conditions, respectively, are then discussed. Part two focuses on methods for measuring and preventing tribocorrosion. It includes chapters on electrochemical techniques, the design of tribocorrosion test equipment, data evaluation and the optimisation of materials properties for tribocorrosion systems. Part three presents a selection of tribocorrosion problems in engineering and medicine. Three chapters address the tribocorrosion of medical implants including test methods and clinical implications. Other chapters examine tribocorrosion issues in nuclear power plants, marine environments, automotive cooling circuits, elevated-temperature metal working and chemical-mechanical polishing.
With its distinguished editors and international team of expert contributors Tribocorrosion of passive metals and coatings is an invaluable reference tool for engineers and researchers in industry and academia confronted with tribocorrosion problems.
Comprehensively reviews current research on the tribocorrosion of passive metals and coatings, with particular reference to the design of tribocorrosion test equipment, data evaluation and the optimisation of materials properties for tribocorrosion systemsChapters discuss tribocorrosion mechanisms under fretting, sliding and erosion conditions before focussing on methods for measuring and preventing tribocorrosionIncludes a comprehensive selection of tribocorrosion problems in engineering and medicine, such as the tribocorrosion of medical implants, and tribocorrosion issues in nuclear power plants, marine environments, automotive cooling circuits and elevated-temperature metal working"

Manley s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management.
Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.
With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.
Widely regarded as the standard work in its fieldCovers management issues such as HACCP, quality control, process control and product developmentDeals with the selection of raw materials and ingredients"

Coatings are used for a wide range of applications, from anti-fogging coatings for glass through to corrosion control in the aerospace and automotive industries. Nanocoatings and ultra-thin films provides an up-to-date review of the fundamentals, processes of deposition, characterisation and applications of nanocoatings.
Part one covers technologies used in the creation and analysis of thin films, including chapters on current and advanced coating technologies in industry, nanostructured thin films from amphiphilic molecules, chemical and physical vapour deposition methods and methods for analysing nanocoatings and ultra-thin films. Part two focuses on the applications of nanocoatings and ultra-thin films, with chapters covering topics such as nanocoatings for architectural glass, packaging applications, conventional and smart nanocoatings for corrosion protection in aerospace engineering and ultra-thin membranes for sensor applications.
With its distinguished editors and international team of contributors, Nanocoatings and ultra-thin films is an essential reference for professional engineers in the glazing, consctruction, electronics and transport industries, as well as all those with an academic research interest in the field.
Provides an up-to-date review of the fundamentals, processes of deposition, characterisation and applications of nanocoatingsFocuses on the applications of nanocoatings and ultra-thin films, covering topics such as nanocoatings for architectural glass, packaging applications and ultra-thin membranes for sensor applicationsIncludes chapters on current and advanced coating technologies in industry, nanostructured thin films from amphiphilic molecules, chemical and physical vapour deposition methods and methods for analysing nanocoatings and ultra-thin films

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality.
After an introduction on rice quality that also explores paradoxes associated with the crop, the book goes on to examine rice physical properties and milling quality. This leads to a discussion of the effects that the degree of milling has on rice quality. The ageing of rice and its cooking and eating quality are investigated in the following chapters before an analysis of the effect of parboiling on rice quality. Later chapters consider the product-making and nutritional quality of rice and investigate speciality rices and rice breeding for desirable quality. The book concludes with an extensive chapter on rice quality analysis and an appendix containing selected rice quality test procedures.
With its distinguished author Rice quality: a guide to rice properties and analysis proves an invaluable resource for professionals in the rice industry and researchers and post-graduate students interested in rice.
Examines the physical properties of rice, such as grain appearance and density and frictionInvestigates the ageing of rice and its cooking and eating qualityThe product making and nutritional aspects of rice are also considered