Download or read book High Pressure Technology written by and published by . This book was released on 2004 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Pressure Process Technology Fundamentals and Applications written by A. Bertucco and published by Elsevier. This book was released on 2001-10-15 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Clear evidence of increasing demands in the processing industry prompted the editors and authors to publish a new book about High Pressure Process Technology: Fundamentals and Applications.This book presents the latest knowledge regarding the high pressure processing aspects combined with that about the modeling, the design and the operation of safe and reliable high pressure plants and equipment. This treatment and selection of the subjects is stimulating and unique. Consisting of nine chapters, each subdivided into several sections, the book addresses the high pressure aspects, providing well selected correlated information connected with a comprehensive overview together with a large number of references. The main body of the first eight chapters refers to subjects like high pressure in general, the thermodynamics and kinetics of the fluids involved, the design of high pressure equipment, the modeling and design of reactors, separation and fractionation units, the safety aspects, the control and economics.In the extended last chapter, examples of promising high pressure applications are explained, such as chemical and enzymatic reactions in supercritical solvents, hydrogenation under supercritical conditions, supercritical water oxidation, polymerization with metallocene catalysts, supercritical extraction, fractionation and precipitation, supercritical pharma processing, ultra-high pressure sterilization and supercritical dry-cleaning.

Download or read book High Pressure Science And Technology Proceedings Of The Joint Xv Airapt And Xxxiii Ehprg International Conference written by W Trzeciakowski and published by World Scientific. This book was released on 1996-07-04 with total page 1044 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume will contain about 40 invited papers and over 200 contributed papers covering all aspects of high-pressure research in physics, chemistry, materials science and biology. It will serve as an exhaustive review of recent achievements in these areas and of the topics of major interest. The list of subjects include: 1) Electronic, optical, and transport properties of solids; 2) Phase transitions, structural properties, and lattice dynamics; 3) Crystal growth and material synthesis; 4) Organic synthesis and biological applications; 5) Geophysical sciences; 6) Instrumentation and metrology; 7) Superhard materials; 8) Ceramics and sintering; 9) Food processing; 10) Plasticity and hydroextrusion.Contributors include: N W Ashcroft (USA), V Blank (Russia), E M Cambell (USA), H G Drickamer (USA), W B Holzapfel (Germany), J Karpinski (Switzerland), H K Mao (USA), W J Nellis (USA), W Paul (USA), E G Ponyatovsky (Russia), A L Ruoff (USA), J S Schilling (USA), O Shimomura (Japan), I F Silvera (USA), B Sundquist (Sweden).

Download or read book Ultra High Pressure Treatment of Foods written by Marc E.G. Hendrickx and published by Taylor & Francis US. This book was released on 2002-09-30 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment.

Download or read book High Pressure Processing of Food written by V.M. Balasubramaniam and published by Springer. This book was released on 2016-01-28 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt: High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Download or read book Phase Transformations of Elements Under High Pressure written by E. Yu Tonkov and published by CRC Press. This book was released on 2018-10-08 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: As laboratories replace heavy hydraulic presses and bulky high-pressure chambers with miniature diamond anvils, traditional heaters with laser heating, and continue to improve methods of shock compression, there has been considerable new data obtained from the high-pressure, high-temperature modification of pure elements. The dense metallic modification of elements shows the potential for achieving superconductivity akin to theoretical predictions. Phase Transformations of Elements Under High Pressure contains the latest theoretical and experimental information on nearly 100 elements, including first-and second-phase transitions, melting lines, crystal structures of stable and metastable phases, stability of polymorphic modifications, and other useful properties and data. It emphasizes features such as changes in the liquid state, amorphization, and metallization, and provides temperature-pressure diagrams for every element. The book also describes the transitions of polymeric forms of fullerene, crystal modifications of elements stable under high pressures, and provides data that confirms their superconducting and magnetic properties. This handbook will be a lasting reference for scientists in a broad range of disciplines, including solid-state physics, chemistry, crystallography, mineralogy, and materials science.

Download or read book Compounds and Alloys Under High Pressure written by E.Yu Tonkov and published by Taylor & Francis. This book was released on 2022 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book to classify and systematize the available data on the behavior of binary alloys under high pressure. Despite the fact that there is a strong correlation between temperature-composition (T-C) phase diagrams at normal pressure and three- dimensional temperature-composition-pressure (T-C-P) diagrams, many material scientists seldom refer to the (T-C-P) diagrams, just as many high pressure researchers often ignore the data obtained at normal pressure. This book aims to bridge the gap between data obtained at high pressure and that obtained at normal pressure. The most recent research covers not only elements and stoichiometric compounds, but also binary, ternary, and multicomponent alloys, and so this book covers an extended range of substances. The properties of 890 binary systems and a further 1153 pseudobinary and ternary systems are summarized, and accompanied by an extensive bibliography. The data includes information on the solubility of components in solid solutions, melting, and first- and second-order phase transformations in alloys and stoichiometric compounds.

Download or read book Directory of Published Proceedings written by and published by . This book was released on 1999 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book High Pressure Shock Compression of Solids III written by Lee Davison and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments in experimental methods are providing an increasingly detailed understanding of shock compression phenomena on the bulk, intermediate, and molecular scales. This third volume in a series of reviews of the curent state of knowledge covers several diverse areas. The first group of chapters addresses fundamental physical and chemical aspects of the response of condensed matter to shock comression: equations of state, molecular-dynamic analysis, deformation of materials, spectroscopic methods. Two further chapters focus on a particular group of materials: ceramics. Another chapter discusses shock-induced reaction of condensed-phase explosives. And a final pair of chapters considers shock phenomena at low stresses from the point of view of continuum mechanics.

Download or read book Handbook of Food Preservation written by Mohammad Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1526 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Download or read book New Methods of Food Preservation written by G. W. Gould and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Monthly Catalog of United States Government Publications written by and published by . This book was released on 1994 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Umatilla Depot Activity Disposal of Chemical Agents and Munitions written by and published by . This book was released on 1996 with total page 784 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Functional Properties of Food Macromolecules written by S.E. Hill and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition updates the substantial progress that has occurred since 1988 in many aspects of understanding, measuring and utilizing functional macromolecules.

Download or read book High Pressure Technologies in Biomass Conversion written by Rafał M. Łukasik and published by Royal Society of Chemistry. This book was released on 2017-03-20 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bringing researchers and industrialists up to date with the latest advances in green high-pressure technologies.

Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-02-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Download or read book Effect of High Pressure Technologies on Enzymes written by Bruno Ricardo de Castro Leite Júnior and published by Elsevier. This book was released on 2023-02-06 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effect of High-Pressure Technologies on Enzyme: Science and Applications provides a deep, practical discussion of high-pressure processing (HPP) and high-pressure homogenization (HPH) technologies and biochemical approaches, applied across research and industry, with applications ranging from food to pharmaceuticals and commercial enzyme production. Early chapters discuss foundational aspects of HPP and HPH approaches; the science of enzyme modification; and basic aspects of enzyme activity, stability, and structure as studied in biochemical processes. Later chapters consider the effect of HPP and HPH technologies and their mechanisms of controlling enzyme modification to improve enzyme performance for chosen applications. Special attention is paid to the application of HPP and HPH technologies and enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes, as well as the challenges of undesirable enzyme inactivation. The final chapter discusses future directions of the field and technologies, and expanded applications. - Offers a broad overview of HPP and HPH approaches and technologies applied in enzyme modification - Introduces fundamental aspects of enzyme activity, stability, and structure as studied in biochemical processes and applications - Discusses applications of HPP- and HPH-based enzyme modifications in food processing, microbial enzyme modification, drug discovery, and production of other commercial enzymes - Includes chapter contributions from international leaders in the field, across research and industry