Nucleation


Book Description

This book represents a detailed and systematic account of the basic principles, developments and applications of the theory of nucleation. The formation of new phases begins with the process of nucleation and is, therefore, a widely spread phenomenon in both nature and technology. Condensation and evaporation, crystal growth, electrodeposition, melt crystallization, growth of thin films for microelectronics, volcano eruption and formation of particulate matter in space are only a few of the processes in which nucleation plays a prominent role. The book has four parts, which are devoted to the thermodynamics of nucleation, the kinetics of nucleation, the effect of various factors on nucleation and the application of the theory to other processes, which involve nucleation. The first two parts describe in detail the two basic approaches in nucleation theory - the thermodynamic and the kinetic ones. They contain derivations of the basic and most important formulae of the theory and discuss their limitations and possibilities for improvement. The third part deals with some of the factors that can affect nucleation and is a natural continuation of the first two chapters. The last part is devoted to the application of the theory to processes of practical importance such as melt crystallization and polymorphic transformation, crystal growth and growth of thin solid films, size distribution of droplets and crystallites in condensation and crystallization. The book is not just an account of the status quo in nucleation theory - throughout the book there are a number of new results as well as extensions and generalisations of existing ones.




Electrocrystallization


Book Description

“Electrocrystallization is a particular case of a first order phase transition” and “Electrocrystallization is a particular case of electrochemical kinetics” are two statements that I have heard and read many times. I do not like them for a simple reason: it is annoying to see that the subject to which you have devoted more than 30 years of your life may be considered as a “particular case”. Therefore, I decided to write this book in which Electrocrystallization is the main subject. To become competent in the field of Electrocrystallization one should possess knowledge of Electrochemistry, Nucleation and Crystal Growth, which means knowledge of Physical Chemistry, Physics and Mathematics. That is certainly difficult and in most cases those who study Electrocrystallization are either more electrochemists, or more physical chemists, or more physicists, very often depending on whom has been their teacher. Of course, there are scientists who consider themselves equally good in all those fields. Very frequently they are, unfortunately, equally bad. The difference is essential but strange enough, it is sometimes not easy to realize the truth immediately.




NBS Special Publication


Book Description




Recrystallization and Related Annealing Phenomena


Book Description

The annealing of deformed materials is of both technological importance and scientific interest. The phenomena have been most widely studied in metals, although they occur in all crystalline materials such as the natural deformation of rocks and the processing of technical ceramics. Research is mainly driven by the requirements of industry, and where appropriate, the book discusses the extent to which we are able to formulate quantitative, physically-based models which can be applied to metal-forming processes. The subjects treated in this book are all active research areas, and form a major part of at least four regular international conference series. However, there have only been two monographs published in recent times on the subject of recrystallization, the latest nearly 20 years ago. Since that time, considerable advances have been made, both in our understanding of the subject and in the techniques available to the researcher. The book covers recovery, recrystallization and grain growth in depth including specific chapters on ordered materials, two-phase alloys, annealing textures and annealing during and after hot working. Also contained are treatments of the deformed state and the structure and mobility of grain boundaries, technologically important examples and a chapter on computer simulation and modelling. The book provides a scientific treatment of the subject for researchers or students in Materials Science, Metallurgy and related disciplines, who require a more detailed coverage than is found in textbooks on physical metallurgy, and a more coherent treatment than will be found in the many conference proceedings and review articles.







Handbook of Frozen Food Processing and Packaging, Second Edition


Book Description

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.




NIST Special Publication


Book Description