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Handbook of Fiber Science and Technology: Chemical Processing of Fibers and Fabrics - Fundamentals and Preparation Part B
by Menachem Lewin and Stephen B. SelloContinuing the outstanding coverage from Part A, the authoritative information inFundamentals and Preparation, Part B rounds out the first comprehensive treatise onchemical processing of textiles. A systematic, single-source treatment of key topics inthe field, this state-of-the-art work introduces major savings in time and cost to yourwork with fibers and fabrics .. . provides a foundation for projecting future developments. .. and guides you to useful further study with helpful, current references.As new advances expand the scope of this field , each volume of Handbook of FiberScience and Technology becomes an indispensable acquisition for researchers. Textile, fiber , polymer, organic, physical, and biological chemists; textile finishers andchemical manufacturers; research and development personnel in the polymer, fiber,chemical, and textile industries ; plastics and chemical engineers; materials scientists ;and wood and paper technologists will find them essential references. They are eminentsources for supplementary reading in graduate and advanced undergraduate coursesincluding polymer, fiber, and textile chemistry and technology; chemical processing offibers; chemical engineering ; and polymer processing.
Handbook of Fibrous Materials, 2 Volumes: Volume 1: Production and Characterization / Volume 2: Applications in Energy, Environmental Science and Healthcare
by Jing Lu Jinlian Hu Bipin KumarEdited by a leading expert in the field with contributions from experienced researchers in fibers and textiles, this handbook reviews the current state of fibrous materials and provides a broad overview of their use in research and development. Volume One focuses on the classes of fibers, their production and characterization, while the second volume concentrates on their applications, including emerging ones in the areas of energy, environmental science and healthcare. Unparalleled knowledge of high relevance to academia and industry.
Handbook of Fire and the Environment: Impacts and Mitigation (The Society of Fire Protection Engineers Series)
by Brian J. Meacham Margaret McNameeThe fundamental purpose of this handbook is to raise awareness about environmental impacts of fire and fire suppression, primarily within the fire engineering and firefighting communities, but also within the environmental engineering and planning disciplines. The Handbook provides readers with a fundamental understanding of the problem and its magnitude and includes a set of tools and methods for assessing environmental, social and financial impacts, and a set of tools for identifying and selecting appropriate mitigation options.
Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology (Food Science And Technology Ser. #Vol. 131)
by Kathryn D. Deibler Jeannine DelwicheThis multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor Characterization studies the interpretation and analysis of flavor and odor with in-depth research from renowned field professionals covering burgeoning areas of interest including genomics and in vivo mass spectrometer techniques. The book examines a wide range of sample preparation methods and conditions, and offers several comparisons of chemical detector sensitivities.
Handbook of Flexible and Smart Sheet Forming Techniques: Industry 4.0 Approaches
by Ajay Kumar Parveen Kumar Hari SinghHANDBOOK OF FLEXIBLE AND SMART SHEET FORMING TECHNIQUES Single-source guide to innovative sheet forming techniques and applications, featuring contributions from a range of engineering perspectives Handbook of Flexible and Smart Sheet Forming Techniques presents a collection of research on state-of-art techniques developed specifically for flexible and smart sheet forming, with a focus on using analytical strategies and computational, simulation, and AI approaches to develop innovative sheet forming techniques. Bringing together various engineering perspectives, the book emphasizes how these manufacturing techniques intersect with Industry 4.0 technologies for applications in the mechanical, automobile, industrial, aerospace, and medical industries. Research outcomes, illustrations, case studies, and examples are included throughout the text, and are useful for readers who wish to better understand and utilize these new manufacturing technologies. Topics covered in the book include: Concepts, classifications, variants, process cycles, and materials for flexible and smart sheet forming techniques Comparisons between the aforementioned techniques and other conventional sheet forming processes, plus hardware and software requirements for these techniques Parameters, responses, and optimization strategies, mechanics of flexible and smart sheet forming, simulation approaches, and future innovations and directions Recent advancements in the field, including various optimizations like artificial intelligence, Internet of Things, and machine learning techniques Handbook of Flexible and Smart Sheet Forming Techniques is an ideal reference guide for academic researchers and industrial engineers in the fields of incremental sheet forming. It also serves as an excellent comprehensive reference source for university students and practitioners in the mechanical, production, industrial, computer science engineering, medical, and pharmaceutical industries.
Handbook of Flexible and Stretchable Electronics
by Muhammad M. Hussain Nazek El-AtabFlexibility and stretchability of electronics are crucial for next generation electronic devices that involve skin contact sensing and therapeutic actuation. This handbook provides a complete entrée to the field, from solid-state physics to materials chemistry, processing, devices, performance, and reliability testing, and integrated systems development. This work shows how microelectronics, signal processing, and wireless communications in the same circuitry are impacting electronics, healthcare, and energy applications. Key Features: • Covers the fundamentals to device applications, including solid-state and mechanics, chemistry, materials science, characterization techniques, and fabrication; • Offers a comprehensive base of knowledge for moving forward in this field, from foundational research to technology development; • Focuses on processing, characterization, and circuits and systems integration for device applications; • Addresses the basic physical properties and mechanics, as well as the nuts and bolts of reliability and performance analysis; • Discusses various technology applications, from printed electronics to logic and memory devices, sensors, actuators, displays, and energy storage and harvesting. This handbook will serve as the one-stop knowledge base for readership who are interested in flexible and stretchable electronics.
Handbook of Flood Risk Management and Community Action: An International Perspective
by Divine Kwaku Ahadzie, David Proverbs, Robby Soetanto and Victor Oluwasina OladokunRecurring and worsening flood incidence around the world has necessitated the understanding and strengthening of community-based flood risk management from an international perspective. This handbook emphasises the need for community action as part of an integrated flood risk management approach, highlighting case studies that have received recognition and made positive impacts, resulting in resilience-enhancing actions which can improve global community understanding. The content has been arranged such that it covers flood risk management approaches in the three main interfaces of before, during and after the flood event. Experts writing on case studies from Africa, Oceania, Europe, Asia and the Americas come together to present lessons from regional and continental experiences that will be useful in providing an understanding of the nature and effectiveness of the human-centred approach. The successful implementation of local and scientific knowledge as complementary measures is also highlighted in a systematic review on the use of technologies for flood risk reduction. This interesting and diverse range of contributions seeks to showcase opportunities for cross-cultural knowledge transfer and uptake in the field of flood risk management. This handbook is essential reading for researchers, policy makers and leaders involved in flood and disaster management in the built environment, risk assessment, environmental and civil/construction engineering and community action planning.
Handbook of Flood Risk Management in Developing Countries
by David Proverbs Victor Oladokun Oluseye Adebimpe Taiwo AdedejiThis new handbook brings together various views and experiences of the impacts of flooding and its management in Africa, Asia and Latin America by drawing from traditional and modern approaches adopted by communities, homeowners, academics, project managers, institutions and policy makers. Key stakeholders provide insights and perspectives on flood hazards, flood impacts, flood control and adaptation strategies across these regions. The inclusion of policy makers, emergency responders, leaders of key organizations and managers of flood defence projects makes this volume a unique addition to the flood management literature. The chapters are organized to reveal various impacts and challenges associated with the management of flooding, including response and recovery. The chapter contributions bring together the different impacts of flooding and propose various mitigation approaches. They describe procedures for managing flooding and reducing the impacts from the perspectives of policy makers, environmental planners and restorers of flood-affected communities. Also, the book considers some of the related aspects including land use, waste management, drainage systems, security challenges, urban planning and development and their contributions to flooding. The book's primary target is experienced researchers and practitioners in flood risk management. It would also serve as a key text for postgraduate students studying related programmes. Inhabitants of flood prone communities in such developing countries will also find the text an important resource for guidance and understanding. This multi-disciplinary book represents a valuable contribution for a wide range of professionals (e.g. in engineering, built environment, health, retail, etc) who are interested in flood control and management and/or faced with flood-related challenges in the course of their work.
Handbook of Fluid Dynamics
by Richard W. JohnsonHandbook of Fluid Dynamics offers balanced coverage of the three traditional areas of fluid dynamics—theoretical, computational, and experimental—complete with valuable appendices presenting the mathematics of fluid dynamics, tables of dimensionless numbers, and tables of the properties of gases and vapors. Each chapter introduces a different fluid dynamics topic, discusses the pertinent issues, outlines proven techniques for addressing those issues, and supplies useful references for further research.Covering all major aspects of classical and modern fluid dynamics, this fully updated Second Edition: Reflects the latest fluid dynamics research and engineering applications Includes new sections on emerging fields, most notably micro- and nanofluidics Surveys the range of numerical and computational methods used in fluid dynamics analysis and design Expands the scope of a number of contemporary topics by incorporating new experimental methods, more numerical approaches, and additional areas for the application of fluid dynamics Handbook of Fluid Dynamics, Second Edition provides an indispensable resource for professionals entering the field of fluid dynamics. The book also enables experts specialized in areas outside fluid dynamics to become familiar with the field.
Handbook of Fluorescent Dyes and Probes
by R. W. SabnisA COMPLETE, UP-TO-DATE RESOURCE OF INFORMATION ON MORE THAN 150 FLUORESCENT DYES AND PROBES Handbook of Fluorescent Dyes and Probes is the most comprehensive volume available on the subject, covering all the available dyes and probes known to date in the literature for uses in various fields. Top dye expert Dr. Ram Sabnis organizes the compounds alphabetically by the most commonly used chemical name. He presents an easy-to-use reference complete with novel ideas for breakthrough research in medical, biological, chemical, color, material, physical and related allied fields. The ease of use of the handbook is further enhanced by various appendixes provided at the end of the book to conveniently and easily locate the dye as per the reader's need. This is the first book to give the CAS registry numbers, chemical structure, Chemical Abstract (CA) index name, all other chemical names, Merck Index number, chemical/dye class, molecular formula, molecular weight, physical form, solubility, melting point, boiling point, pKa, absorption maxima, emission maxima, molar extinction coefficient, and quantum yield of fluorescent dyes and probes, as well as to provide access to synthetic procedures (lab scale and industrial scale) of dyes and probes in a single source. This user-friendly handbook also features references on safety, toxicity and adverse effects of dyes and probes on humans, animals and the environment, including: acute/chronic toxicityaquatic toxicitycarcinogenicitycytotoxicityecotoxicitygenotoxocityhematotoxicityhepatotoxicityimmunotoxicitymarine toxicitymicrobial toxicitymutagenicitynephrotoxicityneurotoxicitynucleic acid damageoral toxicityphototoxicityphytotoxicityreproductive toxicityskin toxicity Containing imaging/labeling applications, biological/medical applications and industrial applications, Handbook of Fluorescent Dyes and Probes is a convenient, vital resource for industrial and academic researchers, and a valuable desktop reference for medical professionals, lab supervisors, scientists, chemists, biologists, engineers, physicists, intellectual property professionals, students, and professors. presentations. Dr. Sabnis is the recipient of the Perkin Innovation Award, Grand Innovation Award, Competitive Spirit Award, and Best Doctoral Thesis Award. He has written two books on color chemistry, namely, "Handbook of Biological Dyes and Stains" and "Handbook of Acid-Base Indicators."
Handbook of Fluoropolymer Science and Technology
by Scott T. Iacono Dennis W. Smith Suresh S. IyerFluoropolymers continue to enable new materials and technologies as a result of their remarkable properties. This book reviews fluoropolymer platforms of established commercial interest, as well as recently discovered methods for the preparation and processing of new fluorinated materials. It covers the research and development of fluoropolymer synthesis, characterization, and processing. Emphasis is placed on emerging technologies in optics, space exploration, fuel cells, microelectronics, gas separation membranes, biomedical instrumentation, and much more.In addition, the book covers the current environmental concerns associated with fluoropolymers, as well as relevant regulations and potential growth opportunities. Concepts, studies, and new discoveries are taken from leading international laboratories, including academia, government, and industrial institutions.
Handbook of Food Analysis Instruments
by TrevorExplore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Handbook of Food Bioactive Ingredients: Properties and Applications
by Seid Mahdi Jafari Ali Rashidinejad Jesus Simal-GandaraBioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables. These ingredients have been continuously investigated during the last few decades and the epidemiological data suggest that their intake is associated with significant decreased risk of various disorders and chronic diseases owing to their anti-oxidant, anti-bacterial and anti-inflammatory qualities. Some of these natural ingredients such as catechins, curcumin, resveratrol, oleuropein, quercetin, rutin, hesperidin, sulforaphane, ellagic acid, and anthocyanins, have been studied as factors with possible direct or indirect effect on specific molecular pathways which are playing vital roles in the association with the pathophysiology of the chronic diseases such as cancer. In light of this, natural foods and food-derived products rich in bioactives have received recent growing attention. It has been reported that frequent consumption of fruits, vegetables, and their associated natural products have many health-promoting benefits that protect against degenerative illnesses including heart disease, arthritis, cancer, immune system decline, brain dysfunction, inflammation and cataracts. Functional foods and medicinal supplements containing encapsulated bioactive materials will be the future of new emerging products in the food and pharma industries. Such products present therapeutical and medicinal properties that can prevent and/or cure specific chronic diseases and disorders. Handbook Of Bioactive Ingredients provides a systematic overview of different food bioactive ingredients describing their chemistry, structure, functionality, safety/toxicity, oral delivery and their applications in functional foods. Detailed chapters will describe various bioactive ingredients including polyphenolic compounds such as phenolic acids, flavonoids and anthocyanins, carotenoids, sterols such as non-oxygenated carotenoids, xanthophylls and phytosterols, bioactive peptides such as marine bioactive peptides, animal bioactive peptides, plant bioactive peptides, microbial bioactive peptides, essential fatty acids like fish and marine oils and plant oils, live organisms like probiotics and yeasts, essential oils and oleoresins like monoterpens, sequiterpens and oleoresins, vitamins and minerals including liposoluble vitamins, hydrosoluble vitamins and trace minerals), and other bioactive compounds including prebiotics, oligosaccharides, dietary fibers and beta-glucan. This book is the first comprehensive collection of scientific evidence form published literature on natural bioactive ingredients.
Handbook of Food Chemistry
by Peter Chi Keung Cheung Bhavbhuti M. MehtaThis 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 and molecular gastronomy, 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.
Handbook of Food Engineering
by Edited by Dennis R. Heldman Daryl B. Lund Cristina M. SabliovAs the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system.As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system.Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Handbook of Food Enzymology
by Dominic W. S. Wong John R. Whitaker Alphons G. J. VoragenDiscussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov
Handbook of Food Factory Design
by Christopher G. BakerFood manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.
Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1
by Victor R. Preedy Vinood B. Patel Rajaventhan SrirajaskanthanHandbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from strategic initiatives to public health applications. Optimal nutritional intake is an essential component of health and wellbeing. Unfortunately situations arise on a local or national scale when nutrient supply or intake is deemed to be suboptimal. As a consequence, ill health occurs affecting individual organs or causing premature death. In terms of public health, malnutrition due to micronutrient deficiency can be quite profound imposing economic and social burdens on individuals and whole communities. This comprehensive text examines the broad spectrum of food fortification in all its manifestations. Coverage includes sections on definitions of fortifications, fortified foods, beverages and nutrients, fortifications with micronutrients, biofortification, impact on individuals, public health concepts and issues, and selective methods and food chemistry. Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 is an indispensable text designed for nutritionists, dietitians, clinicians and health related professionals.
Handbook of Food Preservation (Food Science And Technology Ser.)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Handbook of Food Preservation (Food Science and Technology)
by M. Shafiur RahmanThe processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Handbook of Food Process Design
by Jasim Ahmed Mohammad Shafuir RahmanIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption.Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Handbook of Food Process Modeling and Statistical Quality Control
by Mustafa OzilgenPresenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kin
Handbook of Food Processing: Food Preservation (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of converting raw material to the final product. It also discus
Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes (Contemporary Food Engineering)
by Theodoros Varzakas Constantina TziaPacked with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele
Handbook of Food Safety Engineering
by Da-Wen SunThis book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.