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    • The Use of Electrochemical Scanning Tunnelling Microscopy (EC-STM) in Corrosion Analysis

      Reference Material and Procedural Guidelines
      • 1st Edition
      • Volume 44
      • R Lindstrom + 3 more
      • English
      The European Federation of Corrosion’s Working Party on Surface Science and the Mechanisms of Corrosion and Protection (EFC WP6) has defined, as one of its objectives, the development of a reference material and reference guidelines for the application of electrochemical scanning tunnelling microscopy (EC-STM) in corrosion science. The use of EC-STM to study the relationship between surface structure and surface reactivity in situ on electrodes in contact with an electrolyte is of major importance in corrosion research. This report describes the reference material and procedural guidelines required to use this technique effectively. STM-users are instructed how to obtain high resolution data on a carefully prepared copper single-crystal surface.

    • Managing Allergens in Food

      • 1st Edition
      • Clare Mills + 2 more
      • English
      Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation. Effective handling of allergens depends on identifying allergenic ingredients, creating separate production lines for allergen-free products, and effective labelling to inform consumers about which products are safe to eat. Recent attention has also focused on novel methods to manage allergens in food, for example by reducing allergenicity through the prudent selection of raw food materials and improved processing techniques. This important collection provides a clear introduction to food allergens and allergy and offers a comprehensive review of current research contributing to safer food production with regard to allergens.Part one discusses the diagnosis of offending foods and how allergens can affect the quality of life. Expanding on these fundamentals, part two reviews the effect of different methods of food processing on allergens and novel technologies which can reduce the potency of allergens or remove them altogether from foods. The final part of the book covers the key area of risk assessment and allergen management to achieve more uniform standards within the industry. Practical strategies to improve consumer acceptance of GM foods are also discussed.With its distinguished editors and array of international contributors, Managing allergens in food is an essential reference for producers, manufacturers, retailers and all those wishing to improve safety in the food industry.

    • Elastomers and Components

      Service Life Prediction - Progress and Challenges
      • 1st Edition
      • V A Coveney
      • English
      Elastomeric components are widely used in engineering. Increasing demands are placed on them to withstand hostile conditions such as high temperature and corrosive environments. These demands make it harder to predict likely service life or improve design to ensure their longer-term performance. This important book reviews the wealth of research on understanding fatigue and failure in elastomers, and how this understanding can be used to predict and extend their service life.The first part of the book reviews factors determining ageing behaviour such as heat, corrosive environments, wear and cracking. It also discusses the strengths and weaknesses of current service prediction models. The second part of the book focuses on analysing and improving the design and service life of particular applications such as O-rings, bearings, springs and valves.With its distinguished editor and team of contributors, Elastomers and components: service life prediction; progress and challenges is an invaluable reference for engineers involved in the design and use of elastomers.

    • Fatigue Assessment of Welded Joints by Local Approaches

      • 2nd Edition
      • Dieter Radaj + 2 more
      • English
      Local approaches to fatigue assessment are used to predict the structural durability of welded joints, to optimise their design and to evaluate unforeseen joint failures. This standard work provides a systematic survey of the principles and practical applications of the various methods. It covers the hot spot structural stress approach to fatigue in general, the notch stress and notch strain approach to crack initiation and the fracture mechanics approach to crack propagation. Seam-welded and spot-welded joints in structural steels and aluminium alloys are also considered.This completely reworked second edition takes into account the tremendous progress in understanding and applying local approaches which has been achieved in the last decade. It is a standard reference for designers, structural analysts and testing engineers who are responsible for the fatigue-resistant in-service behaviour of welded structures.

    • Thermal and Moisture Transport in Fibrous Materials

      • 1st Edition
      • N Pan + 1 more
      • English
      The transfer of heat and moisture through textiles is vital to the manufacture and design of clothing, technical and protective textiles. Continued advances in textile processing technology, the growth of manufactured nonwovens and the application of nanotechnology have resulted in a wealth of research in order to characterise the behaviour of these materials. Thermal and moisture transport in fibrous materials provides a comprehensive guide of the technological developments and scientific understanding in this area.The first section summarises the structure, geometry and stereology of fibrous materials. The fundamentals of wetting and its dynamics are also discussed. Part two analyses thermal and liquid interactions in textiles and offers insights into the thermodynamic behaviour of moisture as well as heat and moisture coupling. The book concludes with chapters on the human thermoregulatory system, interfacing between fibrous materials and the human body and innovative computer modelling simulations.Thermal and moisture transport in fibrous materials is an essential reference for all those involved in the textile industry, especially those concerned with the design and manufacture of technical textiles and protective clothing.

    • Acrylamide and Other Hazardous Compounds in Heat-Treated Foods

      • 1st Edition
      • K Skog + 1 more
      • English
      Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction. Summarising the latest research in this field, this important collection discusses both the formation of health-hazardous compounds during heat treatment of foods and practical methods to minimise their formation.Part one analyses the formation of hazardous compounds in heat-treated foods such as meat, potatoes, cereal and coffee. Part two discusses the health risks posed by heat-induced toxicants. It includes chapters on bio-monitoring, exposure assessment and risk assessment, as well as chapters on the risks of specific compounds. The final part of the book is concerned with the key area of minimising the formation of harmful compounds in food products. This can be achieved by controlling processing conditions and modifying ingredients, among other methods.With its distinguished editors and international team of contributors with unrivalled academic and industry experience, Acrylamide and other hazardous compounds in heat-treated foods, is invaluable for all those concerned with this crucial safety issue throughout the food industry.

    • Food Consumption and Disease Risk

      Consumer-Pathogen Interactions
      • 1st Edition
      • M. A. Potter
      • English
      The public health impact of foodborne disease in both the developed and developing world is high. Foodborne illness is a major cause of disease and some infections can be fatal. With the rise of globalisation, trends towards minimal processing, and changes in food consumption patterns, the food industry, food safety agencies, and public health officials must coordinate their activities to monitor the interactions between foodborne pathogens and food consumers. This important collection reviews vital issues in the relationship between consumers and foodborne bacteria, viruses and parasites, and surveys how interactions between microorganisms and their human hosts influence foodborne disease.Part one considers factors which increase the risk of exposure to foodborne hazards, exploring issues such as the demographics of our changing population and trends in agricultural management. Part two examines human host factors which influence foodborne disease. It includes chapters on non-specific host defences, immunity to foodborne pathogens and heightened susceptibility to foodborne disease due to underlying illness or pregnancy. The final part of the book reviews the mechanisms used by numerous pathogenic agents to invade, evade, colonise and reproduce in the human host. Quantitative microbiological risk assessment (QMRA), essential for the protection of public health, is also covered.With its distinguished editor and international team of contributors, Food consumption and disease risk: consumer-pathogen interactions will be an essential reference for microbiologists, R&D and QA staff in the food industry.

    • Advanced Welding Processes

      • 1st Edition
      • J Norrish
      • English
      Advanced welding processes provides an excellent introductory review of the range of welding technologies available to the structural and mechanical engineer. The book begins by discussing general topics such power sources, filler materials and gases used in advanced welding. A central group of chapters then assesses the main welding techniques: gas tungsten arc welding (GTAW), gas metal arc welding (GMAW), high energy density processes and narrow-gap welding techniques. Two final chapters review process control, automation and robotics.Advanced welding processes is an invaluable guide to selecting the best welding technology for mechanical and structural engineers.

    • Meat Products Handbook

      Practical Science and Technology
      • 1st Edition
      • G Feiner
      • English
      There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

    • Modifying Lipids for Use in Food

      • 1st Edition
      • F. D. Gunstone
      • English
      Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids.

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