Техническая литература
Различные книги в жанре Техническая литератураEmulsifiers in Food Technology
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Control of Batch Processes
Gives a real world explanation of how to analyze and troubleshoot a process control system in a batch process plant • Explains how to analyze the requirements for controlling a batch process, develop the control logic to meet these requirements, and troubleshoot the process controls in batch processes • Presents three categories of batch processes (cyclical batch, multigrade facilities, and flexible batch) and examines the differences in the control requirements in each • Examines various concepts of a product recipe and what its nature must be in a flexible batch facility • Approaches the subject from the process perspective, with emphasis on the advantages of using structured logic in the automation of all but the simplest batch processes. • Discusses the flow of information starting at the plant floor and continuing through various levels of the control logic up to the corporate IT level
Chocolate Science and Technology
This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.
Developments in Lubricant Technology
Provides a fundamental understanding of lubricants and lubricant technology including emerging lubricants such as synthetic and environmentally friendly lubricants • Teaches the reader to understand the role of technology involved in the manufacture of lubricants • Details both major industrial oils and automotive oils for various engines • Covers emerging lubricant technology such as synthetic and environmentally friendly lubricants • Discusses lubricant blending technology, storage, re-refining and condition monitoring of lubricant in equipment
Food Preservation and Biodeterioration
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
Sustainable Surface Water Management. A Handbook for SUDS
Sustainable Surface Water Management: a handbook for SUDS addresses issues as diverse as flooding, water quality, amenity and biodiversity but also mitigation of, and adaptation to, global climate change, human health benefits and reduction in energy use. Chapters are included to cover issues from around the world, but they also address particular designs associated with the implementation of SUDS in tropical areas, problems with retrofitting SUDS devices, SUDS modelling, water harvesting in drought-stricken countries using SUDS and the inclusion of SUDS in the climate change strategies of such cities as Tokyo, New York and Strasbourg.
Characteristic Modes. Theory and Applications in Antenna Engineering
Describes how to systematically implement various characteristic mode (CM) theories into designs of practical antenna systems This book examines both theoretical developments of characteristic modes (CMs) and practical developments of CM-based methodologies for a variety of critical antenna designs. The book is divided into six chapters. Chapter 1 provides an introduction and discusses the recent advances of the CM theory and its applications in antenna engineering. Chapter 2 describes the formulation of the characteristic mode theory for perfectly electrically conducting (PEC) bodies and discusses its numerical implementations. Chapter 3 presents the CM theory for PEC structures embedded in multilayered medium and its applications. Chapter 4 covers recent advances in CM theory for dielectric bodies and also their applications. Chapter 5 discusses the CM theory for N-port networks and its applications to the design of antenna arrays. Finally, Chapter 6 discusses the design of platform-integrated antenna systems using characteristic modes. This book features the following: Introduces characteristic mode theories for various electromagnetic structures including PEC bodies, structures in multilayered medium, dielectric bodies, and N-port networks Examines CM applications in electrically small antennas, microstrip patch antennas, dielectric resonator antennas, multiport antennas, antenna arrays, and platform mounted antenna systems Discusses numerical algorithms for the implementation of the characteristic mode theories in computer code Characteristic Modes: Theory and Applications in Antenna Engineering will help antenna researchers, engineers, and students find new solutions for their antenna design challenges.
HACCP. A Food Industry Briefing
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.
The Perfect Meal. The Multisensory Science of Food and Dining
The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner?s overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diner?s experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Energy Management and Efficiency for the Process Industries
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 and corporate insiders In two sections, the book provides the organizational framework (Section 1) within which the technical aspects of energy management, described in Section 2, can be most effectively executed Includes success stories from three very different companies that have achieved excellence in their energy management efforts Covers energy management, including the role of the energy manager, designing and implementing energy management programs, energy benchmarking, reporting, and energy management systems Technical topics cover efficiency improvement opportunities in a wide range of utility systems and process equipment types, as well as techniques to improve process design and operation