Powder Technology Handbook


Book Description

The Powder Technology Handbook, Third Edition provides a comprehensive guide to powder technology while examining the fundamental engineering processes of particulate technology. The book offers a well-rounded perspective on powder technologies that extends from particle to powder and from basic problems to actual applications. Pro




Powder Technology Handbook, Fourth Edition


Book Description

The Fourth Edition of Powder Technology Handbook continues to serve as the comprehensive guide to powder technology and the fundamental engineering processes of particulate technology, while incorporating significant advances in the field in the decade since publication of the previous edition. The handbook offers a well-rounded perspective on powder technologies in gas and liquid phases that extends from particles and powders to powder beds and from basic problems to actual applications. This new edition features fully updated and new chapters written by a team of internationally distinguished contributors. All content has been updated and new sections added on. Powder Technology Handbook provides methodologies of powder and particle handling technology essential to scientific researchers and practical industrial engineers. It contains contemporary and comprehensive information on powder and particle handling technology that is extremely useful not only to newcomers but also to experienced engineers and researchers in the field of powder and particle science and technology.




Powder Technology Handbook, Third Edition


Book Description

The Powder Technology Handbook, Third Edition provides a comprehensive guide to powder technology while examining the fundamental engineering processes of particulate technology. The book offers a well-rounded perspective on powder technologies that extends from particle to powder and from basic problems to actual applications. Providing comprehensive coverage of powder/particle handling methods and unit operations, this handbook prepares the reader for solving new problems using an integrated approach. By presenting problems in wet processes and particles in liquids alongside those encountered with dry powder processes, it offers strategies for finding the optimal solutions to problems in any context. The book contains new sections on particle motion in fluids, design and formulation of composite particles, combustion and heating, electrostatic powder coating, attrition of a particle, breakage of aggregates, and the particle motion, rheology, and electrical properties of a powder bed. It also discusses recently developed areas of study such as simulation, surface analysis, and nanoparticles. Maintaining the standard of quality found in the previous bestselling editions, the third edition of the Powder Technology Handbook reflects the most recent advances and provides convenient access to processes and properties of particulate technology.




Powder Technology Handbook, Second Edition,


Book Description

This thoroughly updated and enlarged Second Edition of a hands-on resource examines the fundamental engineering processes of particulate technology - explaining particle definition, measurement and characterization, the properties of assemblages, the intricacies of transport phenomena, and unit operations.




Plastics Technology Handbook, Fourth Edition


Book Description

Because the field of plastics is one of the fastest changing areas today, the need arises to offer relevant, comprehensive material on polymers. An established source of information on modern plastics, the Plastics Technology Handbook continues to provide up-to-date coverage on the properties, processing methods, and applications of polymers. Retaining the easy-to-follow structure of the previous editions, this fourth edition includes new topics of interest that reflect recent developments and lead to better insights into the molecular behavior of polymers. New to the Fourth Edition Advances in supramolecular polymerization, flame retardancy, polymer-based nanomedicines, and drug delivery The new concept of oxo-biodegradable polymers Broadened discussion on plastic foams and foam extrusion processes More information on the processing and applications of industrial polymers, including the emerging field of nanoblends Developments in polymer synthesis and applications, such as polymeric sensors, hydrogels and smart polymers, hyperbranched polymers, shape memory polymers, polymeric optical fibers, scavenger resins, polymer nanocomposites, polymerization-filled composites, and wood-polymer composites A state-of-the-art account of the various available methods for plastics recycling Advances in the use of polymers in packaging, construction, the automotive and aerospace industries, agriculture, electronics and electrical technology, biomedical applications, corrosion prevention, and sports and marine applications Plastics Technology Handbook, Fourth Edition thoroughly covers traditional industrial polymers and their processing methods as well as contemporary polymeric materials, recent trends, and the latest applications.




Handbook of Industrial Drying, Fourth Edition


Book Description

By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.




Modern Technology Of Milk Processing & Dairy Products (4th Edition)


Book Description

The dairy industry plays an important role in our daily life. It is difficult to realize how fast changes are taking place in the dairy industry. Milk is an important human food, it is palatable, easy to digest and highly nutritive. One of the important factors affecting the total amount of milk produced and the way in which this milk is utilized is the demand for the various products. In order to prepare such a diversity of products, many different processes have been developed by the industry. There are numerous types of milk products such as ghee, butter, paneer, cheese, yogurt, ice cream powder, baby cereal food, cream, and so on. Each of these has been designed to take advantage of some particular property of milk. Dairy products are generally defined as food produced from the milk of mammals; they are usually high energy yielding food products. Enzymes play an important role in the production of cheese. Raw milk contains several native enzymes some of which can be used for analytical and quality purposes for example pasteurization can be assessed by determining indigenous alkaline phosphate activity. India is known as the Oyster of the global dairy industry, with opportunities galore to the entrepreneurs globally. Anyone might want to capitalize on the largest and fastest growing milk and milk products market. The dairy industry in India has been witnessing rapid growth. The liberalized economy provides more opportunities for MNCs and foreign investors to release the full potential of this industry. The main aim of the Indian dairy industry is only to better manage the national resources to enhance milk production and upgrade milk processing using innovative technologies. The major contents of the book are cholesterol, coronary heart disease and mil fat, cholesterol and cardio vascular diseases, fatty acids & cholesterol, factors affecting cardio vascular disease, application of enzymes in dairy and food processing, utilisation of milk components: casein, advances in the heat treatment of milk, varieties of sheep's cheese, whey cheese, potted cheese, filled cheese, testing butter at different stages, presentation of butter at different stages, condensed and evaporated milk, dried milk powder, skimmed powder, malted powder, butter powder, ghee yoghurt, technology processing of dairy and dairy products, dried milk shake, milk powder, dahi from sweet cream butter milk, packaging of dairy and milk products, dairy farm, dairy products & milk packaging in pouches, etc. Developments in the dairy industry are enough to justify a revision of a considerable amount of material in this book. This book deals with processes, formulae, project profiles, details of plant, machinery & raw materials with their resources etc. of various dairy products. This book will help all its readers from entrepreneurs to food industries, technocrats and scientists.




Materials Processing


Book Description

Materials Processing is the first textbook to bring the fundamental concepts of materials processing together in a unified approach that highlights the overlap in scientific and engineering principles. It teaches students the key principles involved in the processing of engineering materials, specifically metals, ceramics and polymers, from starting or raw materials through to the final functional forms. Its self-contained approach is based on the state of matter most central to the shaping of the material: melt, solid, powder, dispersion and solution, and vapor. With this approach, students learn processing fundamentals and appreciate the similarities and differences between the materials classes. The book uses a consistent nomenclature that allow for easier comparisons between various materials and processes. Emphasis is on fundamental principles that gives students a strong foundation for understanding processing and manufacturing methods. Development of connections between processing and structure builds on students' existing knowledge of structure-property relationships. Examples of both standard and newer additive manufacturing methods throughout provide students with an overview of the methods that they will likely encounter in their careers. This book is intended primarily for upper-level undergraduates and beginning graduate students in Materials Science and Engineering who are already schooled in the structure and properties of metals, ceramics and polymers, and are ready to apply their knowledge to materials processing. It will also appeal to students from other engineering disciplines who have completed an introductory materials science and engineering course. - Coverage of metal, ceramic and polymer processing in a single text provides a self-contained approach and consistent nomenclature that allow for easier comparisons between various materials and processes - Emphasis on fundamental principles gives students a strong foundation for understanding processing and manufacturing methods - Development of connections between processing and structure builds on students' existing knowledge of structure - property relationships - Examples of both standard and newer additive manufacturing methods throughout provide students with an overview of the methods that they will likely encounter in their careers




Handbook of Food Science and Technology 2


Book Description

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).




Handbook of Food Powders


Book Description

Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products