Production Technology Fourth Edition
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| Author | : K. L. Narayana |
| Publisher | : I K International Pvt Ltd |
| Total Pages | : 306 |
| Release | : 2018-03-07 |
| Genre | : Technology & Engineering |
| ISBN | : 9386768089 |
Production Technology is intended for the students of B.Tech in Mechanical, Production and Manufacturing Engineering. It deals with fundamental concepts of Foundry, Forming, Welding technologies and Foundry mechanization. Additionally, material regarding furnaces, Solidification of castings, Casting defects, Metals and alloys and Plastics has been provided. The book covers both theoretical and analytical concepts. The analytical concepts are introduced starting from fundamentals for easy comprehension. Several worked examples, review and objective type questions are provided at the end of each chapter. More than 150 line sketches are included, which are self-explanatory and easy to reproduce in the examination.
| Author | : P.J. Fellows |
| Publisher | : Elsevier |
| Total Pages | : 932 |
| Release | : 2009-06-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1845696344 |
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
| Author | : William J Stadelman |
| Publisher | : CRC Press |
| Total Pages | : 620 |
| Release | : 2017-12-14 |
| Genre | : Technology & Engineering |
| ISBN | : 135145370X |
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
| Author | : Michael F. Ashby |
| Publisher | : Elsevier |
| Total Pages | : 380 |
| Release | : 2014-06-28 |
| Genre | : Technology & Engineering |
| ISBN | : 1483297217 |
Provides a thorough explanation of the basic properties of materials; of how these can be controlled by processing; of how materials are formed, joined and finished; and of the chain of reasoning that leads to a successful choice of material for a particular application. The materials covered are grouped into four classes: metals, ceramics, polymers and composites. Each class is studied in turn, identifying the families of materials in the class, the microstructural features, the processes or treatments used to obtain a particular structure and their design applications. The text is supplemented by practical case studies and example problems with answers, and a valuable programmed learning course on phase diagrams.
| Author | : Ghosh |
| Publisher | : |
| Total Pages | : |
| Release | : 1990-11-01 |
| Genre | : |
| ISBN | : 9780135526057 |
| Author | : B. A. Wills |
| Publisher | : Elsevier |
| Total Pages | : 647 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1483182428 |
Mineral Processing Technology, Third Edition: An Introduction to the Practical Aspects of Ore Treatment and Mineral Recovery details the fundamentals of contemporary ore processing-techniques. The title first introduces the basics of ore-processing, and then proceeds to tackling technical topics in the subsequent chapters. The text covers methods and procedures in ore handling, industrial screening, and ore sorting. The selection also deals with ore-processing equipment, such as crushers and grinding mills. The book will be of great use to students and professionals of disciplines involved in mining industry.
| Author | : Mehdi Khosrow-Pour |
| Publisher | : IGI Global Snippet |
| Total Pages | : 4292 |
| Release | : 2009 |
| Genre | : Computers |
| ISBN | : 9781605660264 |
"This set of books represents a detailed compendium of authoritative, research-based entries that define the contemporary state of knowledge on technology"--Provided by publisher.
| Author | : Robert Lanza |
| Publisher | : Elsevier |
| Total Pages | : 1039 |
| Release | : 2000-05-16 |
| Genre | : Science |
| ISBN | : 008053967X |
The opportunity that tissue engineering provides for medicine is extraordinary. In the United States alone, over half-a-trillion dollars are spent each year to care for patients who suffer from tissue loss or dysfunction. Although numerous books and reviews have been written on tissue engineering, none has been as comprehensive in its defining of the field. Principles of Tissue Engineering combines in one volume the prerequisites for a general understanding of tissue growth and development, the tools and theoretical information needed to design tissues and organs, as well as a presentation of applications of tissue engineering to diseases affecting specific organ systems. The first edition of the book, published in 1997, is the definite reference in the field. Since that time, however, the discipline has grown tremendously, and few experts would have been able to predict the explosion in our knowledge of gene expression, cell growth and differentiation, the variety of stem cells, new polymers and materials that are now available, or even the successful introduction of the first tissue-engineered products into the marketplace. There was a need for a new edition, and this need has been met with a product that defines and captures the sense of excitement, understanding and anticipation that has followed from the evolution of this fascinating and important field.Key Features* Provides vast, detailed analysis of research on all of the major systems of the human body, e.g., skin, muscle, cardiovascular, hematopoietic, and nerves* Essential to anyone working in the field* Educates and directs both the novice and advanced researcher* Provides vast, detailed analysis of research with all of the major systems of the human body, e.g. skin, muscle, cardiovascular, hematopoietic, and nerves* Has new chapters written by leaders in the latest areas of research, such as fetal tissue engineering and the universal cell* Considered the definitive reference in the field* List of contributors reads like a "who's who" of tissue engineering, and includes Robert Langer, Joseph Vacanti, Charles Vacanti, Robert Nerem, A. Hari Reddi, Gail Naughton, George Whitesides, Doug Lauffenburger, and Eugene Bell, among others
| Author | : Casimir C. Akoh |
| Publisher | : CRC Press |
| Total Pages | : 1403 |
| Release | : 2017-03-16 |
| Genre | : Medical |
| ISBN | : 1351647903 |
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
| Author | : GARY. SMOOK |
| Publisher | : |
| Total Pages | : 438 |
| Release | : 2016 |
| Genre | : Papermaking |
| ISBN | : 9781595102454 |
