Modern Drying Technology Volume 3

Author: Evangelos Tsotsas
Publisher: John Wiley & Sons
ISBN: 3527315586
Size: 10.56 MB
Format: PDF
View: 1732
The five-volume series provides a comprehensive overview of all important aspects of drying technology like computational tools at different scales (Volume 1), modern experimental and analytical techniques (Volume 2), product quality and formulation (Volume 3), energy savings (Volume 4) and process intensification (Volume 5). Based on high-level cutting-edge results contributed by internationally recognized experts in the various treated fields, this book series is the ultimate reference in the area of industrial drying. Located at the intersection of the two main approaches in modern chemical engineering, product engineering and process systems engineering, the series aims at bringing theory into practice in order to improve the quality of high-value dried products, save energy, and cut the costs of drying processes. Volume 3 discusses how desired properties of foods, biomaterials, active pharmaceutical ingredients, and fragile aerogels can be preserved during drying, and how spray drying and spray fluidized bed processes can be used for particle formation and formulation. Methods for monitoring product quality, such as process analytical technology, and modeling tools, such as Monte Carlo simulations, discrete particle modeling and neural networks, are presented with real examples from industry and academia. Other Volumes and Sets: Volume 1 - Modern Drying Technology, Computational Tools at Different Scales Volume 1: Diverse model types for the drying of products and the design of drying processes (short-cut methods, homogenized, pore network, and continuous thermo-mechanical approaches) are treated, along with computational fluid dynamics, population balances, and process systems simulation tools. Emphasis is put on scale transitions. Volume 2 - Modern Drying Technology: Experimental Techniques Volume 2: Comprises experimental methods used in various industries and in research in order to design and control drying processes, measure moisture and moisture distributions, characterize particulate material and the internal micro-structure of dried products, and investigate the behavior of particle systems in drying equipment. Key topics include acoustic levitation, near-infrared spectral imaging, magnetic resonance imaging, X-ray tomography, and positron emission tracking. Volume 4 - Modern Drying Technology: Energy Savings Volume 4: Deals with the reduction of energy demand in various drying processes and areas, highlighting the following topics: Energy analysis of dryers, efficient solid-liquid separation techniques, osmotic dehydration, heat pump assisted drying, zeolite usage, solar drying, drying and heat treatment for solid wood and other biomass sources, and sludge thermal processing. Volume 5 - Process Intensification Volume 5: Dedicated to process intensification by more efficient distribution and flow of the drying medium, foaming, controlled freezing, and the application of superheated steam, infrared radiation, microwaves, power ultrasound and pulsed electric fields. Process efficiency is treated in conjunction with the quality of sensitive products, such as foods, for a variety of hybrid and combined drying processes. Available in print as 5 Volume Set or as individual volumes. Buy the Set and SAVE 30%! Also available in electronic formats.

Advanced Dairy Chemistry Volume 3

Author: P. F. Fox
Publisher: Springer Science & Business Media
ISBN: 9780412630200
Size: 11.54 MB
Format: PDF, ePub
View: 2049
This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.

Advanced Dairy Chemistry Volume 3

Author: Patrick F. Fox
Publisher: Springer Science & Business Media
ISBN: 1475744099
Size: 41.51 MB
Format: PDF, ePub
View: 6614
This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.

Integument Respiration And Circulation

Author: G. A. Kerkut
Publisher: Elsevier
ISBN: 1483286193
Size: 63.47 MB
Format: PDF, Kindle
View: 5289
This volume is primarily devoted to the analysis of the integument (epidermis, cuticle), the fat body, the connective tissues, the circulatory and respiratory systems. It discusses the organization and functioning of the insect systems implicated in growth, intermediary metabolism, homeostasis and defence mechanisms. Much of the volume is devoted to anatomical and structural developments, which appear as introductions to corresponding biochemical and physiological aspects. Many diagrams, drawings and photographs accompany the text throughout. Altogether, this volume presents a clear and up-to-date account of the most recent and important discoveries in the fields and shows the extent of progress which is expected in the near future.

Scott Kelby S Digital Photography Boxed Set Parts 1 2 3 4 And 5

Author: Scott Kelby
Publisher: Peachpit Press
ISBN: 0133988139
Size: 26.22 MB
Format: PDF, ePub
View: 6901
This attractive boxed set includes: The Digital Photography Book, Part 1, 2nd Edition (ISBN 0321934946), The Digital Photography Book, Part 2, 2nd Edition (ISBN 0321948548), The Digital Photography Book, Part 3 (ISBN 0321617657), The Digital Photography Book, Part 4 (ISBN 0321773020), and The Digital Photography Book, Part 5 (0133856887). Scott Kelby, the man who changed the "digital darkroom" forever, shows which buttons to push, which settings to use, when to use them, and hundreds of the most closely guarded photographic "tricks of the trade" to get budding photographers shooting dramatically better-looking, sharper, more colorful, more professional-looking photos with their digital camera every time they press the shutter button. Scott tackles the most important side of digital photography–how to take pro-quality shots using the same tricks today's top digital pros use (and it's easier than you'd think). Each chapter is packed with plain English tips on using flash, shooting close-up photography, travel photography, shooting people, and even how to build a studio from scratch, where he demystifies the process so anyone can start taking pro-quality portraits today! Plus, he's got full chapters on his most requested topics, including loads of tips for landscape photographers, wedding photographers, and sports photographers. Chapter after chapter, page after page, Scott shares all the pros' secrets for making your photos look more professional, no matter what you're shooting. This bundle has a value of US $125.

Handbook Of Food Science Technology And Engineering 4 Volume Set

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 146650787X
Size: 35.61 MB
Format: PDF, ePub
View: 700
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The Handbook of Food Science, Technology, and Engineering, 4 Volume Set is that resource, presenting the latest information available in a thorough, straightforward format.

College Physics Textbook Equity Edition Volume 2 Of 3 Chapters 13 24

Author: An OER from Textbook Equity
ISBN: 1304784568
Size: 28.89 MB
Format: PDF, Mobi
View: 7237
This text is intended for one-year introductory courses requiring algebra and some trigonometry, but no calculus. College Physics is organized such that topics are introduced conceptually with a steady progression to precise definitions and analytical applications. The analytical aspect (problem solving) is tied back to the conceptual before moving on to another topic. Each introductory chapter, for example, opens with an engaging photograph relevant to the subject of the chapter and interesting applications that are easy for most students to visualize. For manageability the original text is available in three volumes . Original text published by Openstax College (Rice University)