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Elsevier

Woodhead Publishing

  • Non-Destructive Evaluation of Reinforced Concrete Structures

    Deterioration Processes and Standard Test Methods
    • 1st Edition
    • Christiane Maierhofer + 2 more
    • English
    Many concrete structures and elements of concrete infrastructure have exceeded their original design lives and are deteriorating to an extent where they are becoming dangerous. The deterioration can be internal or not obvious and therefore only shows up with detailed testing. Non-destructive evaluation of reinforced concrete structures, Volume 1: Deterioration processes and standard test methods reviews the processes of deterioration and classical and standard test methods.Part one discusses deterioration of reinforced concrete and testing problems with chapters on topics such as key issues in the non-destructive testing of concrete structures, when to use non-destructive testing of reinforced concrete structures, deterioration processes in reinforced concrete, modelling ageing and corrosion processes in reinforced concrete structures, components in concrete and their impact on quality, and predicting the service life of reinforced concrete structures. Part two reviews classical and standard testing methods including microscopic examination of deteriorated concrete, the analysis of solid components and their ratios in reinforced concrete structures, the determination of chlorides in concrete structures, and investigating the original water content of reinforced concrete structures.With its distinguished editors and international team of contributors, Non-destructive evaluation of reinforced concrete structures, Volume 1: Deterioration processes and standard test methods will be a standard reference for civil and structural engineers as well as those concerned with making decisions regarding the safety of reinforced concrete structures.

  • 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.

  • 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.

  • Advanced Power Plant Materials, Design and Technology

    • 1st Edition
    • Dermot Roddy
    • English
    Fossil-fuel power plants account for the majority of worldwide power generation. Increasing global energy demands, coupled with issues of ageing and inefficient power plants, have led to new power plant construction programmes. As cheaper fossil fuel resources are exhausted and emissions criteria are tightened, utilities are turning to power plants designed with performance in mind to satisfy requirements for improved capacity, efficiency, and environmental characteristics.Adva... power plant materials, design and technology provides a comprehensive reference on the state of the art of gas-fired and coal-fired power plants, their major components and performance improvement options. Part one critically reviews advanced power plant designs which target both higher efficiency and flexible operation, including reviews of combined cycle technology and materials performance issues.Part two reviews major plant components for improved operation, including advanced membrane technology for both hydrogen (H2) and carbon dioxide (CO2) separation, as well as flue gas handling technologies for improved emissions control of sulphur oxides (SOx), nitrogen oxides (NOx), mercury, ash and particulates. The section concludes with coverage of high-temperature sensors, and monitoring and control technology that are essential to power plant operation and performance optimisation.Part three begins with coverage of low-rank coal upgrading and biomass resource utilisation for improved power plant fuel flexibility. Routes to improve the environmental impact are also reviewed, with chapters detailing the integration of underground coal gasification and the application of carbon dioxide (CO2) capture and storage. Finally, improved generation performance is reviewed with coverage of syngas and hydrogen (H2) production from fossil-fuel feedstocks.With its distinguished international team of contributors, Advanced power plant materials, design and technology is a standard reference for all power plant engineers and operators, as well as to academics and researchers in this field.

  • 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.

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