Industrial chemistry and chemical engineering Books

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL),...

This book offers the reader clear and accessible advice ? whether seeking a standard screw feeder for a well-proven application, or designing from scratch for a new duty where no prior experience can be drawn upon for performance verification. Screw...

This volume provides, at postgraduate student level, an accessible introduction to a topic of central importance in organic synthesis. It covers the main functional groups requiring protection in organic synthesis, explaining why a particular protecting...

This volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. Authors describe the synthesis of all the major lipid classes, including new and revised procedures, and there are...

This volume provides an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that are attracting special current attention. Some essential background theory is included within...

Carbohydrates offer a ready source of enantiomerically pure starting materials. They have been used for the imaginative synthesis of a wide range of compounds, and have been found to be effective chiral auxiliaries which enable the introduction of a...

The design and development of dyes and chromophores have recently attracted much attention in various research fields such as materials, radiation curing, (laser) imaging, optics, medicine, microelectronics, nanotechnology, etc.. In this book, the recent...

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and...

This volume is concerned with the use of over 16 million tonnes of oils and fats by the oleochemical industry worldwide. It provides an overview of oleochemicals at research and professional level, with an emphasis on their industrial production and...

This volume provides, at postgraduate student level, an accessible introduction to stoichiometric asymmetric synthesis. The authors focus on stereoselective C-C bond formation in acyclic systems, with an emphasis on the use of chiral auxiliaries and...

The synthesis of complex natural products continues to occupy a central position in organic chemistry research, not only because nature provides us with some of the most synthetically challenging molecules that we can ever aspire to synthesise, but also...

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on...

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it...

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last...

Providing an updated and comprehensive account of the properties of solid polymers, the book covers all aspects of mechanical behaviour.  This includes finite elastic behavior, linear viscoelasticity and mechanical relaxations, mechanical...

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for ?natural? products, but the simple fact is that, if foods do not taste good, they will...

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are...

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile...

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on...

Photochemistry of Organic Compounds: From Concepts to Practice provides a hands-on guide demonstrating the underlying principles of photochemistry and, by reference to a range of organic reaction types, its effective use in the synthesis of new organic...

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of...

Lignocellulosic materials are a natural, abundant and renewable resource essential to the functioning of industrial societies and critical to the development of a sustainable global economy. As wood and paper products, they have played an important role...

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage...

The markets for organic and fair trade food are growing rapidly. Although there are some important differences, both seek to address the consumer desire for ?better? food: fair trade because it offers economically disadvantaged producers a better...

Natural products have been a fertile area of chemical investigation for many years, driving the development of both analytical chemistry and of new synthetic reactions and methodologies. Many of the most important synthetic reactions in chemistry have...

Polymers are an example of ?products-by-process?, where the final product properties are mostly determined during manufacture, in the reactor. An understanding of processes occurring in the polymerization reactor is therefore crucial to achieving...

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area,...

This book has so closely matched the requirements of its readership over the years that it has become the first choice for chemists worldwide. Heterocyclic chemistry comprises at least half of all organic chemistry research worldwide. In particular, the...

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource...

The replacement of hydrogen with fluorine in organic molecules can profoundly influence their chemical and physical properties, leading to a range of compounds with highly desirable properties. These molecules are of interest across the wide spectrum of...

Plant secondary metabolites have been a fertile area of chemical investigation for many years, driving the development of both analytical chemistry and of new synthetic reactions and methodologies. The subject is multi-disciplinary with chemists,...

The development of chiral liquid chromatography, facilitating the straightforward separation of enantiomers, was a significant advance in chromatography, leading to widespread application in analytical chemistry. Application in preparative chromatography...

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens...

The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater...

The jump from an understanding of organic chemistry at lower undergraduate level to that required at postgraduate level or in industry can be difficult. Many advanced textbooks contain a level of detail which can obscure the essential mechanistic...

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of...

The introduction of carbon ? fluorine bonds into organic compounds can profoundly influence their chemical and physical properties when compared to their non-fluorine containing analogues, leading to a range of man-made materials with highly desirable...

Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines. Food Supply Chain...

As the range of feedstocks, process technologies and products expand, biorefineries will become increasingly complex manufacturing systems. Biorefineries and Chemical Processes: Design, Integration and Sustainability Analysis presents process modelling...

Chemistry and Technology of Emulsion Polymerisation 2e provides a practical and intuitive explanation of emulsion polymerization, in combination with both conventional and controlled radical polymerization. For those working in industry,  coupling...

The complete step-by-step guide to mastering the basics of Aspen Plus software Used for a wide variety of important scientific tasks, Aspen Plus software is a modeling tool used for conceptual design, optimization, and performance monitoring of chemical...

Competing and winning in today s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into...

Step-by-step instructions enable chemical engineers to master key software programs and solve complex problems Today, both students and professionals in chemical engineering must solve increasingly complex problems dealing with refineries, fuel cells,...

Practical guide that can be used by executives to make well-informed decisions on cybersecurity issues to better protect their business Emphasizes, in a direct and uncomplicated way, how executives can identify, understand, assess, and mitigate risks...

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore...

Provides a unique overview of energy management for the process industries Provides an overall approach to energy management and places the technical issues that drive energy efficiency in context Combines the perspectives of freewheeling consultants...

Green Biocatalysis presents an exciting green technology that uses mild and safe processes with high regioselectivity and enantioselectivity. Bioprocesses are carried out under ambient temperature and atmospheric pressure in aqueous conditions that do...

This book is a Solutions Manual to Accompany Applied Mathematics and Modeling for Chemical Engineers. There are many examples provided as homework in the original text and the solution manual provides detailed solutions of many of these problems that are...