Industrial chemistry and chemical engineering Books

En el tercer volumen de su serie, Chaptal continúa su estudio químico de varios procesos industriales utilizados en las artes y la manufactura. Este libro es una introducción práctica y accesible a la ciencia de la química, y un testimonio del interés...

Written by a pioneer in the field, this seminal work explores the chemical processes and applications that can be used to transform Southern Pine waste into valuable materials. An essential resource for anyone interested in the chemistry of natural...

This comprehensive guide to power-loom weaving and yarn numbering is an essential resource for anyone working in the weaving industry or interested in the history and technology of weaving. With its detailed explanations and conversion tables, it is an...

This comprehensive handbook covers everything you need to know about the Canadian pulp and paper industry. From pulp and paper production to waste management, it provides an in-depth analysis of the industry's processes and technologies. Whether you're a...

Thermodynamics in Materials Science, Second Edition is a clear presentation of how thermodynamic data is used to predict the behavior of a wide range of materials, a crucial component in the decision-making process for many materials science and...

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis:...

This volume presents a complete and thorough examination of advances in the instrumentation, evaluation, and implementation of UV technology for reliable and efficient data acquisition and analysis. It provides real-world applications in expanding fields...

Contents - PART 1. NATURAL WATER SUPPLIES - Rain water - Surface water - River water - Spring water - Well water - Canal water - Pit water -Effects of drought - Condensate as feed water - Water blending - PART 2. SCALE FORMATION - Effect of scale...

CONTENTS - Resins -Tradename Products and Generic Equivalents - Generic Chemical Synonyms and Cross References - Tradename Product Manufacturers - PREFACE - This compendium serves a unique function for those involved in the chemical industry-it provides...

Who is the master confectioner?He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his...

Preface. I: Fundamental Concepts. II: Structure and Physical Properties. III: Mechanical Response. IV: Superplasticity. V: Nanoindentation. VI: Synthesis and Processing. VII: Characterization. Subject Index.

Preface. 1: Introduction. 2: Summary of the Conference. 3: New Feedstocks for the Chemical Industry. 4: Energy Management in the Chemical Industry. 5: Industrial Catalysis. 6: Adsorption from the Liquid Phase. 7: Hybrid Systems. 8: Transient...

The Discovery of Crown Ethers.- Tbe Productive Scientific Career of Charles Pedersen (October 3, 1904-0ctober 26, 1989).- Free Energy Perturbation Simulations of Cation Binding to Valinomycin.- An Approach to Channel Type Molecular Structures. 1...

Foreword. 1. Historical Perspective of Organometallic Thermochemistry; H.A. Skinner. 2. Combustion Calorimetry of Organometallic Compounds; G. Pilcher. 3. Organo-f-Element Thermochemistry, Implications for Reactivity and Bonding from Metal-Ligand...

1. Preface and Course Introduction.- 2. Emission Sources and Quantities.- 3. Atmospheric Chemistry of Sulphur Dioxide and Nitrogen Oxides.- 4. Dispersion and Transport of Atmospheric Pollutants.- 5. Control of Air Pollution - The European Community...

Session 1: Fracture of Ceramics with Process Zone.- Fracture Properties of SiC-Based Particulate Composites.- Crack Bridging Processes in Toughened Ceramics.- Fracture Process Zone in Concrete and Ceramics - A Matter of Scaling.- Report on Session 1:...

1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative...

1 Introduction.- 2 Quality management principles - why BS EN ISO 9001?.- 3 Preparation for the programme - management commitment.- 4 Management responsibility.- 5 The quality system and document control.- 6 Buying and selling - purchasing and contract...

An introduction to microbial spoilage. A review of chemical preservatives. The control of microbes through plant hygiene. Introduction to surfactants. Biodegradation of surfactants. Preservation of agrochemicals. Preservation of personal care ...

1 Introduction to quality attributes and their measurement in meat, poultry and fish products.- 1.1 Introduction.- 1.2 Color.- 1.2.1 Importance.- 1.2.2 Variability and measurement.- 1.3 Juiciness and/or water-binding.- 1.3.1 Importance.- 1.3.2 Effects of...

1 Authentication of orange juice.- 1.1 Introduction.- 1.1.1 Incidence of adulteration.- 1.1.2 The market for frozen concentrated orange juice.- 1.1.3 Factors affecting adulteration.- 1.1.4 Combating fake juice.- 1.2 Analysis.- 1.2.1 Minerals.- 1.2.2...

Seasoning ingredients.- Herbs and spices.- Typical seasoning formulations.- Specifying a seasoning.- Selecting a seasoning supplier.- Ingredient hygiene and safety: quality management systems.

1 Introduction - myths, facts and realities.- 2 Packaging's role in society.- 3 Review of environmental legislation - The European Community.- 4 Review of environmental legislation - North America.- 5 Environmentally responsible packaging manufacture.- 6...

1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.2.1 Fermented foods.- 1.2.2 Shelf stable products (SSP).- 1.2.3 Intermediate moisture foods (IMF).- 1.3 Behaviour of microorganisms during food...

Editorial introduction.- J.M. DALZELL.- 1 Food from animals: environmental issues and implications.- 1.1 Introduction.- 1.2 Disposal of animal excreta.- 1.3 Energetic efficiency.- 1.4 Environmental influences upon perceptions of quality in food from...

1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.4.1 Surrounding nets.- 1.4.2 Towed nets.- 1.4.3 Static nets.- 1.4.4 Line and hook.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.6.1 Size of...

1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global...

Preface. 1. The Need for Good Nomenclature; E.W. Godly. 2. From Hydrogen to Meitnerium: Naming the Chemical Elements; P.E. Childs. 3. Chemical Abstracts Service Chemical Substance Index Nomenclature; D.W. Weisgerber. 4. IUPAC Nomenclature Part 1,...

1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional anatomy.- 2.2.2 Role of the milk-producing cell.- 2.2.3 Milk flow within the...

Biological reactions of dioxygen: an introduction. Oxygen activation by flavins and pterins. Reactions of dioxygen and its reduced forms with heme proteins and model porphyrin complexes. Dioxygen reactivity in copper proteins and complexes. Oxygen ...

1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.-...

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants...

1 Flavor of meat and meat products-an overview.- 1.1 Introduction.- 1.2 Meat flavour volatiles.- 1.3 Impact of processing and storage on meat flavour.- References.- 1 Species flavours.- 2 The flavour of beef.- 2.1 Introduction.- 2.2 Taste-active...

1 The polysaccharides: sources and structures.- 2 Industrial applications of polysaccharides.- 3 Rheology.- 4 Rheology of polysaccharide systems.- 5 Rheometry.- Appendix A: review of elementary matrix, vector and tensor algebra.- Appendix B: derivation...

1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat...

1 A measurement scheme for developing institutional products.- 1.1 Introduction.- 1.2 Phase I. Consumer marketing.- 1.2.1 Whom to test.- 1.2.2 What to test.- 1.2.3 How to test.- 1.3 Phase II. Individual item sensory testing.- 1.3.1 Trained and consumer...

1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in...

1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and...

1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

1 Biological functions of vitamins.- 1.1 Introduction.- 1.2 Retinol (vitamin A) and the provitamin carotenoids.- 1.3 Vitamin D.- 1.4 Vitamin E (tocopherol).- 1.5 Vitamin K.- 1.6 Thiamin.- 1.7 Riboflavin.- 1.8 Pyridoxin.- 1.9 Niacin.- 1.10 Vitamin B12.- 1...

1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts...

1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail...

Uses and applications of polymers. Polymer characterization. Mathematical modelling of polymerization kinetics. Polymerization reactor design. Reactor operation and control. Some more general process design considerations. Index.

1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work?.- 1.8 First World agriculture and Third...