This volume covers the fundamentals of boiler systems and gathers hard-to-find facts and observations for designing, constructing and operating industrial power plants in the United States and overseas. It contains formulas and spreadsheets outlining combustion points of natural gas, oil and solid fuel beds. It also includes a boiler operator's training guide, maintenance examples, and a checklist for troubleshooting.
This volume covers the fundamentals of boiler systems and gathers hard-to-find facts and observations for designing, constructing and operating indust...
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and d...
This text describes global best practices, competencies, and standards of superior project organizations based on research conducted by the Top 500 Project Management Forum. It emphasizes the selection process, performance evaluation, and personnel development.
This text describes global best practices, competencies, and standards of superior project organizations based on research conducted by the Top 500 Pr...
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investi...
This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized countries.
This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of fo...
A discussion of current methods of enzyme purification, characterization, isolation and identification, this title also examines biotechnological strategies for enzyme discovery and development. It details the chemistry, behaviour and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, appearance, shelf-life, nutritional value and process tolerance of foods and food products.
A discussion of current methods of enzyme purification, characterization, isolation and identification, this title also examines biotechnological stra...
This revised and expanded text examines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and viable storage practices for different categories of vegetables during the postharvest period.
This revised and expanded text examines basic vegetable physiologies, causes of spoilage, quality changes, novel techniques to improve quality, and vi...
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition, and food regulations, as well as the functional food and pharmaceutical industries. It details the excellent efforts of scientists worldwide who are unraveling the subtleties of vitamin E biochemistry.
This comprehensive reference explores the...
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into t...
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to...
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturin...
The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food preservation, storage and packaging techniques. Qualitatively and quantitatively, it formulates the principles of food preservation and storage stability and offers step-by-step detail on traditional and emerging preservation procedures including dehydration, heating, freezing, concentration, irradiation and high-pressure processing.
The second edition of this text examines the properties, conditions and theoretical principles governing the safety and efficacy of various food prese...
