Download or read book Production of Uniform Particles Via Single Stream Drying and New Applications of the Reaction Engineering Approach written by Kamleshkumar Chhanabhai Patel and published by . This book was released on 2008 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this thesis investigations are carried out on two research topics in context to spray drying. The first research topic is the production of dried particles having uniform characteristics. The second research topic is the development of new applications of the reaction engineering approach which, in recent times, has emerged as an effective tool to formulate drying kinetics models. The reaction engineering approach is also implemented to simulate the drying of monodisperse droplets corresponding to the experimental work in the first research topic. Manufacturing micron- and nano-sized particles having uniform characteristics has recently become a popular research area due to the unique functionalities of these kinds of particles in biomedical, drug delivery, functional foods, nutraceuticals, cosmetics and other valuable applications. Spray drying has been a common and economical route to produce dried particles. A typical characteristic of spray dried products is the existence of a significant variation in particle properties such as size and morphology. One possible idea to restrict this product non-uniformity is to achieve a good control over the droplet's behaviour and characteristics inside the drying chamber. The current thesis has investigated an innovative spray drying technique, i.e. a single stream drying approach in order to restrict product non-uniformity. In this drying approach, identical sized droplets having vertical trajectories are dried under controlled gas flow conditions. The piezoelectricity-driven monodisperse droplet generator is used as the atomizer to disperse liquid droplets. A prototype single stream dryer was assembled based on the single stream drying approach using various components designed in the laboratory and several parts purchased from the market. Experiments were carried out using aqueous lactose solutions as a model system in order to check the practicability of manufacturing uniform-sized spherical particles. Preliminary results were found to be positive and reported in this thesis. Mathematical models on the drying of monodisperse droplets were developed in order to predict important droplet and gas parameter profiles during single stream drying. These models serve as a platform for design, optimization and scale-up purposes. Several important advantages and drawbacks of single stream drying are also reported. Problems encountered during the experimental work and future recommendations are presented in detail so that a more robust and effective drying research tool can be developed in future. Recently the reaction engineering approach (REA) has emerged as a simple and reliable technique to characterize the drying of various food and dairy materials. In this thesis two new applications of the REA are described for the first time in context to convective drying of aqueous droplets. The REA is used in this study to formulate the drying kinetics model for the drying of aqueous sucrose and maltodextrin (DE6) droplets. The effect of initial moisture content was explicitly demonstrated. The development of a new 'composite' REA which aimed to model the drying of aqueous droplets containing multiple solutes has been described. The composite REA was found to be suitable to characterize the drying behaviour of aqueous sucrose-maltodextrin mixtures of different proportions. The second new application of the REA is the development of a procedure to estimate surface properties of aqueous droplets during drying. In literature various droplet characteristics such as surface moisture contents were normally estimated using the diffusion-based drying kinetics model or the receding interface model. Surface moisture content and surface glass transition temperature profiles were evaluated here using a lumped-parameter model (REA) during the drying of aqueous sucrose, maltodextrin (DE6) and their mixtures. The same experimental data used for the development of the composite REA were used to yield predictions. The procedure was found to be useful in estimating surface moisture contents and understanding the stickiness behaviour of sugar droplets during drying. During the formulation of the REA-based drying kinetics model in this thesis, the assumption of uniform temperature within droplets was used. In most studies published in literature the uniform temperature assumption was justified by calculating the heat-transfer Biot numbers at the beginning and end of drying. However, the conventional Biot number concept does not take into account the evaporation effect and therefore would not be suitable to drying scenarios. In this thesis, a new approximation procedure is developed to estimate surface-centre temperature differences within materials following the entire drying process. This new procedure was helpful to check the extent of temperature non-uniformity within skim milk droplets under isothermal laboratory conditions as well as industrial spray drying conditions. Both conventional and drying-based Biot numbers are calculated and compared. Predictions showed that temperature gradients within the droplets were negligible during the drying of suspended droplets under laboratory drying conditions (slow drying), whilst the gradients were small and existed only for a short drying period for small droplets under industrial spray drying conditions (fast drying). Furthermore, it was observed that the maximum temperature gradient within the droplets did not exist at the starting or end points of the drying process, and therefore the estimation of Biot numbers at the starting and end point does not reflect temperature non-uniformity under drying conditions. This is a significant theoretical development in the area.

Download or read book Drying in the Dairy Industry written by Cécile Le Floch-Fouéré and published by CRC Press. This book was released on 2020-11-25 with total page 259 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying in the Dairy Industry: From Established Technologies to Advanced Innovations deals with the market of dairy powders issues, considering both final product and process as well as their interrelationships. It explains the different processing steps for the production of dairy powders including membrane, homogenisation, concentration and agglomeration processes. The book includes a presentation of the current technologies, the more recent development for each of them and their impact on the quality of the final powders. Lastly, one section is dedicated to recent innovations and methods directed to more sustainable processes, as well as latter developments at lab scale to go deeper in the understanding of the phenomena occurring during spray drying. Key Features: Presents state-of-the-art information on the production of a variety of different dairy powders Discusses the impact of processing parameters and drier design on the product quality such as protein denaturation and viability of probiotics Explains the impact of drying processes on the powder properties such as solubility, dispersibility, wettability, flowability, floodability, and hygroscopicity Covers the technology, modelling and control of the processing steps This book is a synthetic and complete reference work for researchers in academia and industry in order to encourage research and development and innovations in drying in the dairy industry.

Download or read book Frontiers in Spray Drying written by Nan Fu and published by CRC Press. This book was released on 2020-08-13 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to understand how different basic aspects of spray drying have advanced. Users will learn how to apply these advances in their own specific spray drying applications. This book also discusses the handling and control of spray dried products. Includes the latest techniques for use in the design and operation of spray drying operations Covers the basic operations of spray drying that can be applied to different applications of spray drying Discusses the handling and control of spray dried product qualities from a general approach, allowing readers to tailor these approaches to their own specific products This book is aimed at professionals, researchers, and academics working in the fields of food, chemical, pharmaceutical, and industrial engineering.

Download or read book Drying Technologies in Food Processing written by Xiao Dong Chen and published by John Wiley & Sons. This book was released on 2009-03-16 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.

Download or read book Modelling Drying Processes written by Xiao Dong Chen and published by Cambridge University Press. This book was released on 2013-05-23 with total page 253 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, limitations and comparisons with the REA. Application examples featured throughout help fine-tune the models and implement them for process design and the evaluation of existing drying processes and product quality during drying. Further uses of the principles of REA are demonstrated, including computational fluid dynamics-based modelling, and further expanded to model other simultaneous heat and mass transfer processes.

Download or read book Modelling Drying Processes written by Xiao Dong Chen and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive summary of the state of the art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and industry practitioners. Starting with the formulation, modelling and applications of the lumped-REA, it goes on to detail the use of the REA to describe local evaporation and condensation, and its coupling with equations of conservation of heat and mass transfer, called the spatial-REA, to model non-equilibrium multiphase drying. Finally, it summarises other established drying models, discussing their features, limitations and comparisons with the REA. Application examples featured throughout help fine-tune the models and implement them for process design and the evaluation of existing drying processes and product quality during drying. Further uses of the principles of REA are demonstrated, including computational fluid dynamics-based modelling, and further expanded to model other simultaneous heat and mass transfer processes.

Download or read book Drying of Complex Fluid Drops written by David Brutin and published by Royal Society of Chemistry. This book was released on 2022-06-01 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coffee rings, paint drying, blood splatter are all examples of complex fluids drying. Understanding the phenomena of complex fluid drops with respect to drying is important for technology and a lot of research in academia and industry is poured into this topic. This book addresses this industrially important area and provides a thorough grounding to the field. Addressing the fundamental underpinnings of wetting, spreading and drying, the book then takes the reader through key applications grouped into themes, including colloidal droplets (used in printing) and biological (e.g. bloodstain analysis for forensics). With a section on modelling and simulation to balance experiment with computational tools, this book will appeal to anyone working in complex fluids across classical fluid mechanics, soft matter, and chemical, biological and mechanical engineering

Download or read book Developing and Utilizing a Mini Food Powder Production Facility to Produce Industrially Relevant Particles for Functionality Testing written by Samuel Andrew Rogers and published by . This book was released on 2011 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this thesis is presented research relating to a monodisperse droplet dryer for production of milk powder. The development and testing of several monodisperse droplet generators and lab-scale spray dryers was carried out. Furthermore, a number of down-scaled techniques for quality measurement were devised for analysis of the powder. Sufficient amounts of highly uniform powder could be dried to low moisture contents, using a range of feed solids concentrations and drying air temperatures. A single droplet drying model was created to simulate the situation, based on established mass and heat transfer equations and material specific kinetics using the Reaction Engineering Approach. Through a series of experiments varying drying temperature and feed solids content for a number of feed materials, the model was validated and its limits of accuracy were established. It successfully predicted the true final moisture contents and insolubilities in a range of conditions. The known and uniform temperature history and the regular particle sizes were then used to conduct original research on the formation of insoluble material during powder heat damage and the formation of particle morphology and shrinkage. Work was also done on spray freeze drying, thin layer drying, powder wetting, dissolution and the addition of surfactants.

Download or read book Theoretical Extension and Innovative Applications of Reaction Engineering Approach to Modeling Drying and Other Transport Processes written by Aditya Putranto and published by . This book was released on 2013 with total page 866 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drying is a water removal process involving simultaneous heat and mass transfer process. Usually, it is referred to a process involving vapor removal. Study of drying is important since it is an energy-intensive process because large amount of heat needs to be supplied for evaporating water. Drying also affects significantly the product quality of materials. Optimization exercises need to be carried out to maintain the highest possible product quality of the materials during drying as well as minimizing energy consumption. The optimization procedures often involve modeling. Hence, reliable drying model can assist in process design, process simulation and optimization. For process design, it can be used to explore new innovative designs of a dryer, to evaluate the performance of existing dryer and to assess its energy consumption. For maintaining product quality, a reliable drying model can be applied to explore new processes and to optimize the existing process to achieve high quality products. A reliable drying model should ideally be simple, accurate, able to capture the physics of drying process and require minimum sets of experiments to generate the drying parameters. The minimal number of laboratory trials required is a feature useful for industry. The reaction engineering approach (REA) was proposed by Professor X.D. Chen in 1996 and has been used successfully to model several drying processes mainly thin layer drying and drying of small particulates of food materials. The physics of the drying process is captured by the relative activation energy which represents the level of difficulty to 'extract' moisture during drying in addition to evaporating free water. Initially, it may be zero near the start of drying of high moisture product and keeps on increasing during drying as drying progresses. When the low equilibrium moisture content is reached, the relative activation energy becomes one. The relative activation energy of the same materials can be used to model other drying processes with the similar initial moisture content. The REA framework allows a very effective way to obtain the necessary parameters. Because of the efficiency of the REA framework established so far, it is worthwhile to develop further the REA in an innovative manner and to implement the REA to more complex scenarios. The REA, which was previously proposed in the lumped format, is now labeled as the lumped reaction engineering approach (L-REA) and more comprehensively, we have developed the spatial reaction engineering approach (S-REA) in the current work. In L-REA, the REA is used to model the global drying rate while in S-REA, the REA is applied to model the local evaporation rate and coupled with a system of equations of conservation to yield a spatial model. To expand the L-REA approach, it is implemented in this study to model convective infrared-heating drying, convective drying of several centimeters thick samples, intermittent drying under time-varying temperature, humidity and infrared-heating, baking, roasting and heat treatment of wood under linearly increased temperature. In all the cases of food and natural materials, appropriate shrinkage models are required. The S-REA is developed and applied here to model convective drying, intermittent drying and heat treatment of wood under constant heating rate, where spatial energy and mass balances are resolved. For modeling of the convective drying of other materials, the original formulation of the L-REA is implemented. Without any modification, the L-REA can model the convective drying of the mixture of polymer solutions accurately. For modeling the infrared-heating drying, a new definition of the equilibrium activation energy has to be introduced. For modeling of convective drying of several centimeters of thick sample using the L-REA, the approximation of spatial distribution of sample temperature is used. The surface temperature is also implemented in the mass and heat balances as well as the evaluation of saturated water vapor concentration. It is emphasized that the L-REA does not actually assume uniform moisture content inside the sample but the L-REA evaluates the average moisture content during drying. The results indicate that the L-REA models well the convective drying of non-food materials, infrared-heating drying and convective drying of several centimeters of thick sample. The L-REA is applied to model the intermittent drying of food and non-food materials under time-varying humidity, temperature and infrared-heating intensity. Surprisingly, for modeling the intermittent drying, no major modification of the original formulation of the REA is necessary. In order to incorporate the effect of time-varying humidity and temperature, the equilibrium activation energy is evaluated according to the corresponding humidity and temperature in each drying period. The relative activation energy generated from convective drying of materials under constant environmental conditions can be used to model the intermittent drying. The results indicate that the L-REA can model actually the intermittent drying of food and non-food materials under slow and rapid change of ambient humidity and temperature. For modeling the intermittent drying under time-varying infrared-heating intensity using the L-REA, two schemes of definition of equilibrium activation energy is used. The first scheme employs the relationship between the infrared-heating intensity in each stage and the final product temperature in each stage should the infrared heating be prolonged to equilibrium. The second scheme uses direct relationship between the infrared-heating intensity in each stage and equilibrium activation energy. Both definitions are combined with the relative activation energy, generated from convective drying run under constant environmental conditions to yield the activation energy. It has been shown that the L-REA can also model very well the intermittent drying under time-varying infrared-heating intensity. The L-REA is further implemented to model the simultaneous heat and mass transfer processes at high temperature namely baking of bread, roasting of barley and coffee and heat treatment of wood under constant heating rate. For modeling these processes, no modification of the original formulation of the REA is required. For modeling the heat treatment of wood under constant heating rate which is essentially a drying process under linearly increased gas temperature, the equilibrium activation energy is evaluated according to corresponding humidity and temperature during the process. The results indicate that the L-REA can model these processes well. The use of non-equilibrium multiphase drying model is suggested as the model can offer better understanding of drying process and it can be used to assess the suitability of equilibrium multiphase drying model. However, the model requires explicit formulation of the local evaporation rate. The REA is further implemented to model the local evaporation rate and coupled with a system of equations of conservation of heat and mass transfer to yield a spatial model called the spatial reaction engineering approach (S-REA), as a non-equilibrium multiphase drying model. The S-REA consists of the spatial mass balances of liquid water and water vapor as well as the heat balance in the conventional manner. In the mass balances of liquid water and water vapor, the REA is used as the depletion and source terms, respectively. The REA is also adopted as the local evaporation rate term in the heat balance. The relative activation energy, implemented in the L-REA and generated in one accurate drying run, is used to model the local evaporation rate for the same material but the average moisture content is now replaced by the local moisture content. In this study, the S-REA has been implemented to model the convective drying, intermittent drying and heat treatment of wood under constant heating rate. The accuracy of the S-REA to model these processes as well as the applicability of the REA to describe the local evaporation rate has been assessed. For modeling convective drying using the S-REA, using the approach mentioned above, it has been shown that the results of modeling match well with the experimental data. The S-REA is capable to model the spatial profiles of moisture content, concentration of water vapor and temperature accurately. Due to the application of the REA as the local evaporation rate, the profiles of local evaporation rate and concentration of water vapor can now be generated so that better insightful physics of drying can be gained. The S-REA has also been successfully applied to modeling of the intermittent drying and heat treatment of wood under linearly increased temperature. Based on the extensive modeling exercises carried out in this study, it can be concluded that the REA framework is very useful in characterizing various challenging drying and other simultaneous heat and mass transfer processes. The L-REA has been proven to be accurate and effective to model these processes with simplicity being a major advantage. The REA framework has also been shown to be able to model the local evaporation/condensation rate well. The S-REA is an effective non-equilibrium multiphase drying approach to provide better understanding of transport phenomena of drying and other simultaneous heat and mass transfer processes that involve water transformations. It is interesting to note that the L-REA parameters obtained in laboratory can also be used in S-REA simulations for the same material being dried. This presents an obvious practical advantage.

Download or read book Modeling Drying Processes written by Xiao Dong Chen and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Single Droplet Drying of Food and Bacterium Containing Liquids and Particle Engineering written by Nan Fu and published by . This book was released on 2012 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: Droplet drying is an important phenomenon that widely presents in industrial powder manufacturing processes. Droplet drying involves simultaneous heat and mass transfer. When a droplet being dried contains dissolved solids, the properties of the solids could lead to interesting behaviours in drying, such as shell formation, crystallization and denaturation of bioactive materials. Such phenomena could make droplet drying a very complex process to understand. Meanwhile, these would also affect the functionality of the final dried particles. The study of droplet drying, the associated functionality changes and the mechanisms behind these changes require careful and sometimes new experimental approaches. Firstly, this study has extended the glass filament single droplet drying (SDD) experiment for studying the three phenomena mentioned above. The glass filament SDD technique was initially optimized to realize accurate measurements of droplet kinetics parameters during drying, including droplet diameter, droplet temperature and droplet mass. Using this technique, the effect of initial droplet properties on the drying behaviour was investigated. It was found that the initial droplet sizes tested did not affect drying behaviour. The drying kinetics of lactose droplets with three initial sizes could collapse to a general trend when correlated using the Reaction Engineering Approach (REA). This was the first time that this has been investigated. The so-called material-specific master activation-energy curve provides a useful quantitative description of the drying history for all the initial sizes tested. The drying kinetics of high solids skim milk droplets with an initial concentration of 50 wt% was also experimentally determined for the first time in literature and correlated with the REA modelling. Once again, a master activation energy curve was established, which is useful for predicting the drying history of the high solids content skim milk droplets at varied drying air conditions. It is noted that industrial operation in skim milk drying plants, 50 wt% or thereabout is a common practice. By comparing the drying behaviour of 50 wt% skim milk droplets to that of lower initial concentrations previously reported, it was found that the effect of drying air temperature is solids content dependent at high solids levels. Both droplet shrinkage kinetics and shrinkage ratio during the high solids milk drying were more significantly affected by the drying air temperature used. On the contrary, the drying rate appeared to be less affected by the increase in the drying air temperature. Perhaps this indicates that the mass transfer limiting regimes become real. The shrinkage coefficient of milk droplets with initial concentrations between 10 and 50 wt%, when correlated to the corresponding initial concentration, formed an consistent trend. This trend was used to develop a master equation for predicting the shrinkage kinetics of milk droplets within the stated range of initial concentration. The newly developed in situ analysis of particle surface formation allows the changes in the dissolution behaviour of the semi-dried particle to be monitored while droplet drying is in progress. By comparing the changes in dissolution behaviour of four dairy materials during drying, the possible material migration behaviour during milk droplet drying was examined. Fat was considered to start to accumulate on the surface of the droplet being dried as soon as drying started. Such accumulation appeared to take some time to complete. By the middle stage of drying, the fat was most probably concentrated on the surface layer leading to the dominant fat coverage on the spray dried milk powders, which provided evidence to the claims made in previous studies using XPS. Lactose was used as a model sugar to study its crystallization behaviour during droplet drying, which was achieved by both the improved SDD experiments incorporating dissolution tests and post-drying instrumental analysis including SEM and XRD. Dried lactose particles could possess two-layer morphology with the interior showing higher crystallinity. This finding demonstrated the importance of the moisture content on the crystallization during drying. It is believed that as drying progresses there is a critical crystallization period where the crystallization rate was maximal. Drying conditions that enhance the lactose crystallization during drying include a higher drying air temperature, a higher initial [alpha]-lactose level, and a longer exposure time. The study of the retention of microbial viability was carried out with a model bacterium, Lactococcus lactis ssp. cremoris. By correlating the inactivation kinetics explicitly to the drying process parameters, it was found that the inactivation constant kd obtained at six drying conditions can be correlated to the droplet temperature Td with a general trend. The results indicated that the heat-induced inactivation remained to be the main cause of cell death during a convective droplet drying process at an elevated temperature. The effects of other droplet drying parameters on cell survival were also discussed. Environmental parameters influence the cell inactivation kinetics by either stabilizing cellular components or by altering the droplet drying kinetics. The prominent protective effect provided by reconstituted skim milk was found to have at least two mechanisms: (1) particle temperature was kept lower at the later stage of drying; (2) there were fewer cells presented on the surface of dried particle. The trend of kd plotted against Td showed that a transition temperature exists at around 62-65oC, coinciding with the peak of denaturation of 30S ribosomal subunit on a thermogram as measured by DSC in previous works.

Download or read book An Investigation of Drying of Thin Layer and Particulate Systems Using a Reaction Engineering Approach written by Wynne Alexander Pirini and published by . This book was released on 1999 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Diameter Transformed Fluidized Bed written by Youhao Xu and published by Springer Nature. This book was released on 2020-06-05 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book puts forward the concept of the Diameter-Transformed Fluidized Bed (DTFB): a fluidized bed characterized by the coexistence of multiple flow regimes and reaction zones, achieved by transforming the bed into several sections of different diameters. It reviews fundamental aspects, including computational fluid dynamics simulations and industrial practices in connection with DTFB. In particular, it highlights an example concerning the development of maximizing iso-paraffins (MIP) reactors for regulating complex, fluid catalytic cracking reactions in petroleum refineries. The book is a must-have for understanding how academic and industrial researchers are now collaborating in order to develop novel catalytic processes.

Download or read book Bulletin of the Atomic Scientists written by and published by . This book was released on 1970-06 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.

Download or read book Theoretical Chemical Engineering Abstracts written by and published by . This book was released on 1984 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Selected Water Resources Abstracts written by and published by . This book was released on 1982 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Scientific and Technical Aerospace Reports written by and published by . This book was released on 1983 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lists citations with abstracts for aerospace related reports obtained from world wide sources and announces documents that have recently been entered into the NASA Scientific and Technical Information Database.