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    • High-Energy Ball Milling

      Mechanochemical Processing of Nanopowders
      • 1st Edition
      • MaÅ‚gorzata Sopicka-Lizer
      • English
      Mechanochemical processing is a novel and cost effective method of producing a wide range of nanopowders. It involves the use of a high energy ball mill to initiate chemical reactions and structural changes. High energy ball milling: Mechanochemical processing of nanopowders reviews the latest techniques in mechanochemistry and how they can be applied to the synthesis and processing of various high-tech materials.Part one discusses the basic science of mechanochemistry with chapters on such topics as the mechanism and kinetics of mechanochemical processes, kinetic behaviour in mechanochemically-in... structural and chemical transformations and materials design through mechanochemical processing. Part two reviews mechanochemical treatment of different materials including synthesis of complex ceramic oxides, production of intermetallic compound powders, synthesis of organic compounds, synthesis of metallic-ceramic composite powders and activation of covalent bond-based materials. Part three covers mechanochemical processes in metal powder systems and other applications with coverage of topics such as plating and surface modification using ultrasonic vibrations, activated powders as precursors for spark plasma sintering, titanium dioxide photocatalyst synthesis by mechanochemical doping and synthesis of materials for lithium-ion batteries.With its distinguished editor and international team of contributors, High energy ball milling: Mechanochemical processing of nanopowders is a standard reference for all those involved in the production of ceramic and metallic components using sintering and other powder metallurgy techniques to produce net shape components.

    • Bioalcohol Production

      Biochemical Conversion of Lignocellulosic Biomass
      • 1st Edition
      • Keith W. Waldron
      • English
      Bioethanol is one of the main biofuels currently used as a petroleum-substitute in transport applications. However, conflicts over food supply and land use have made its production and utilisation a controversial topic. Second generation bioalcohol production technology, based on (bio)chemical conversion of non-food lignocellulose, offers potential advantages over existing, energy-intensive bioethanol production processes. Food vs. fuel pressures may be reduced by utilising a wider range of lignocellulosic biomass feedstocks, including energy crops, cellulosic residues, and, particularly, wastes.Bioalcohol production covers the process engineering, technology, modelling and integration of the entire production chain for second generation bioalcohol production from lignocellulosic biomass. Primarily reviewing bioethanol production, the book’s coverage extends to the production of longer-chain bioalcohols which will be elemental to the future of the industry.Part one reviews the key features and processes involved in the pretreatment and fractionation of lignocellulosic biomass for bioalcohol production, including hydrothermal and thermochemical pretreatment, and fractionation to separate out valuable process feedstocks. Part two covers the hydrolysis (saccharification) processes applicable to pretreated feedstocks. This includes both acid and enzymatic approaches and also importantly covers the development of particular enzymes to improve this conversion step. This coverage is extended in Part three, with chapters reviewing integrated hydrolysis and fermentation processes, and fermentation and co-fermentation challenges of lignocellulose-deriv... sugars, as well as separation and purification processes for bioalcohol extraction.Part four examines the analysis, monitoring and modelling approaches relating to process and quality control in the pretreatment, hydrolysis and fermentation steps of lignocellulose-to-bi... production. Finally, Part five discusses the life-cycle assessment of lignocellulose-to-bi... production, as well as the production of valuable chemicals and longer-chain alcohols from lignocellulosic biomass.With its distinguished international team of contributors, Bioalcohol production is a standard reference for fuel engineers, industrial chemists and biochemists, plant scientists and researchers in this area.

    • Sensory Analysis for Food and Beverage Quality Control

      A Practical Guide
      • 1st Edition
      • David Kilcast
      • English
      Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC.

    • Surface Engineering of Light Alloys

      Aluminium, Magnesium and Titanium Alloys
      • 1st Edition
      • Hanshan Dong
      • English
      The growing use of light alloys in industries such as aerospace, sports equipment and biomedical devices is driving research into surface engineering technologies to enhance their properties for the desired end use. Surface engineering of light alloys: Aluminium, magnesium and titanium alloys provides a comprehensive review of the latest technologies for modifying the surfaces of light alloys to improve their corrosion, wear and tribological properties.Part one discusses surface degradation of light alloys with chapters on corrosion behaviour of magnesium alloys and protection techniques, wear properties of aluminium-based alloys and tribological behaviour of titanium alloys. Part two reviews surface engineering technologies for light alloys including anodising, plasma electrolytic oxidation, thermal spraying, cold spraying, physical vapour deposition, plasma assisted surface treatment, PIII/PSII treatments, laser surface modification, ceramic conversion and duplex treatments. Part three covers applications for surface engineered light alloys including sports equipment, biomedical devices and plasma electrolytic oxidation and anodised aluminium alloys for spacecraft applications.With its distinguished editor and international team of contributors, Surface engineering of light alloys: Aluminium, magnesium and titanium alloys is a standard reference for engineers, metallurgists and materials scientists looking for a comprehensive source of information on surface engineering of aluminium, magnesium and titanium alloys.

    • Cereal Grains

      Assessing and Managing Quality
      • 1st Edition
      • Colin Wrigley
      • English
      Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains. Chapters in Part two convey the characteristics and quality requirements of particular cereals, including wheat, rye, corn and rice. The use of analytical methods at different stages of the value-addition chain is the subject of Part three. The final section in the book reviews factors affecting grain quality such as breeding, storage and grain processing, and also possible future developments.With its expert team of editors and authors, Cereal grains: assessing and managing quality is a valuable reference for all those involved in the production and processing of cereal grains worldwide.

    • Managing Wine Quality

      Viticulture and Wine Quality
      • 1st Edition
      • Andrew G. Reynolds
      • English
      Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers, and students. The focus is on recent studies, advanced methods and likely future technologies.The first volume Viticulture and wine quality opens with chapters reviewing current understanding of wine aroma, colour, taste and mouthfeel. Part two focuses on the measurement of grape and wine properties. Topics covered include instrumental analysis of grape, must and wine, sensory evaluation and wine authenticity and traceability. The effects of viticulture technologies on grape composition and wine quality attributes are the subject of part three. Terroir, viticultural and vineyard management practices, fungal contaminants and grape processing equipment are among the areas discussed.With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality: Volume1: Oenology and wine quality is an essential reference for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.

    • Chemical Deterioration and Physical Instability of Food and Beverages

      • 1st Edition
      • Leif H Skibsted + 2 more
      • English
      For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

    • Improving the Safety and Quality of Milk

      Improving Quality in Milk Products
      • 1st Edition
      • Mansel W Griffiths
      • English
      Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The health aspects of milk, its role in the diet and milk-based functional foods are the focus of the opening section of Volume 2. Part two reviews essential aspects of milk quality, including milk microbial spoilage and chemical deterioration, sensory evaluation, factors affecting milk vitamin and mineral content and the impact of packaging on quality. Chapters in part three look at improving particular products, such as organic milk, goat milk and sheep milk. The impact of milk on the quality of yoghurt and cheese is also covered.With its distinguished editor and international team of contributors, volume 2 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality.

    • Materials for Energy Efficiency and Thermal Comfort in Buildings

      • 1st Edition
      • Matthew R Hall
      • English
      Almost half of the total energy produced in the developed world is inefficiently used to heat, cool, ventilate and control humidity in buildings, to meet the increasingly high thermal comfort levels demanded by occupants. The utilisation of advanced materials and passive technologies in buildings would substantially reduce the energy demand and improve the environmental impact and carbon footprint of building stock worldwide.Materials for energy efficiency and thermal comfort in buildings critically reviews the advanced building materials applicable for improving the built environment. Part one reviews both fundamental building physics and occupant comfort in buildings, from heat and mass transport, hygrothermal behaviour, and ventilation, on to thermal comfort and health and safety requirements.Part two details the development of advanced materials and sustainable technologies for application in buildings, beginning with a review of lifecycle assessment and environmental profiling of materials. The section moves on to review thermal insulation materials, materials for heat and moisture control, and heat energy storage and passive cooling technologies. Part two concludes with coverage of modern methods of construction, roofing design and technology, and benchmarking of façades for optimised building thermal performance.Finally, Part three reviews the application of advanced materials, design and technologies in a range of existing and new building types, including domestic, commercial and high-performance buildings, and buildings in hot and tropical climates.This book is of particular use to, mechanical, electrical and HVAC engineers, architects and low-energy building practitioners worldwide, as well as to academics and researchers in the fields of building physics, civil and building engineering, and materials science.

    • The Risk Management of Safety and Dependability

      A Guide for Directors, Managers and Engineers
      • 1st Edition
      • W Wong
      • English
      The issue of risk should be embedded into the mindset of every engineer and manager to improve safety and dependability. Companies can be held accountable through law when a gross failing in health and safety management has fatal consequences. Here risk management, the organisational structure required and the main factors needed for its successful execution are explored. What risks must be managed as a legal requirement? How is risk quantified? What methods can be used to reduce risk? Such questions are addressed, alongside case histories of disasters to illustrate failures in risk management.In an easy-to-read and accessible way, The risk management of safety and dependability presents the key factors involved in successful risk management, so that even non-experts in small and medium-sized organisations, as well as engineers and managers, can apply sound safety and dependability principles.

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