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    • Bread Making

      Improving Quality
      • 1st Edition
      • Stanley P. Cauvain
      • English
      There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

    • Durability of Engineering Structures

      Design, Repair and Maintenance
      • 1st Edition
      • J Bijen
      • English
      Civil engineering failures currently amount to 5 to 10 % of the total investment in new buildings and structures. These failures not only represent important cost considerations, they also have an environmental burden associated with them. Structures often deteriorate because not enough attention is given during the design stage and most standards for structural design do not cover design for service life. Designing for durability is often left to the structural designer or architect who may not have the necessary skills, and the result is all too often failure, incurring high maintenance and repair costs. Knowledge of the long-term behaviour of materials, building components and structures is the basis for avoiding these failures.Durability of engineering structures uses on the design of buildings for service life, effective maintenance and repair techniques in order to reduce the likelihood of failure. It describes the in situ performance of all the major man-made materials used in civil engineering construction - metals (steel and aluminium), concrete and wood. In addition some relatively new high-performance materials are discussed - high-performance concrete, high-performance steel and fibre-reinforced polymers (FRP). Deterioration mechanisms and the measures to counteract these, as well as subsequent maintenance and repair techniques are also considered and the latest standards on durability and repair are explained.Strategies for durability, maintenance and repair, including life cycle costing and environmental life cycle assessment methods are discussed. Finally practical case studies show how repairs can be made and the best ways of ensuring long term durability. This book is aimed at students in civil engineering, engineers, architects, contractors, plant managers, maintenance managers and inspection engineers.

    • Rapid and On-Line Instrumentation for Food Quality Assurance

      • 1st Edition
      • I Tothill
      • English
      Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

    • Sausage Manufacture

      Principles and Practice
      • 1st Edition
      • E Essien
      • English
      Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Writte... by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

    • Sustainable Transport

      • 1st Edition
      • R Tolley
      • English
      Cycling and walking are both essential components in sustainable transport strategy and are becoming an ever more important part of urban planning. There is now a wealth of international experience of how well sustainable planning works in practice and how it can be improved. With a wide range of contributions from America, Australia, Europe as well as the UK, Sustainable transport sums up many of the lessons learnt and how they can be applied in improved planning. Non-motorised transport planning depends on combining improvements to infrastructure with education.There are chapters examining both national strategies and local initiatives in cities around the world, including such topics as changes to existing road infrastructure and the integration of cycling and walking with public transport. Since education is a critical element in sustainable transport planning, contributors also consider such topics as developing healthier travel habits and ways of promoting cycling and walking as alternatives to the car.With its blend of practical experience and suggestions for improvement, Sustainable transport is essential reading for urban planners, environmental groups and those researching transport issues.

    • Arc Welding Control

      • 1st Edition
      • P Jiluan
      • English
      Advances in science and technology have transformed the welding industry in recent years, with new developments in arc welding at the forefront. Arc welding control details Professor Pan Jiluan's remarkable achievements in this area using innovative methods which have given outstanding results and which have not been described in any previous publication.Arc welding control covers all aspects of the technology. Part one quantitatively describes the dynamic behaviour of arc welding, the power sources used and their effect on welding technology through the basis of control theory. Part two then describes new ways of controlling the welding arc through modern electronics. Part three establishes the first mathematical model of the arc sensor on the basis of control theory and part four describes a new method for measuring weldment temperature fields using the colorimetric-imaging method. Part five describes the idea of recognizing weld grooves with a three-dimensional vision system and automatic programming of the weld path.This comprehensive and authoritative treatment of the arc welding process and its control will make Arc welding control the essential resource for all welding engineers looking to use the technique to its maximum effectiveness.

    • Dairy Processing

      Improving Quality
      • 1st Edition
      • G Smit
      • English
      The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality.The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters on key aspects of safety: good hygienic practice, improvements in pasteurisation and sterilisation, and the use of modelling to assess the effectiveness of pasteurisation. A final sequence of chapters in part one discuss aspects of product quality, from flavour, texture, shelf-life and authenticity to the increasingly important area of functional dairy products. Part two reviews some of the major technological advances in the sector. The first two chapters discuss developments in on-line control of process efficiency and product quality. They are followed by chapters on new technologies to improve qualities such as shelf-life, including high pressure processing, drying and the production of powdered dairy products, and the use of dissolved carbon dioxide to extend the shelf-life of milk. Part three looks in more detail at key advances in cheese manufacture.Dairy processing: improving quality is a standard reference for the dairy industry in improving process efficiency and product quality.

    • The International Seafood Trade

      • 1st Edition
      • James M Anderson
      • English
      The rapid growth in seafood trade in the past three decades has created a truly global market for fish. Written by one of the world’s leading authorities on the subject, this book is the first to explore the structure, function and trends of this international market. It is invaluable for seafood traders, government officials and researchers, and has become the standard reference on the desks of all participants in and observers of the international fish and seafood trade.

    • The Automotive Industry and the Environment

      • 1st Edition
      • P Nieuwenhuis + 1 more
      • English
      The automotive industry currently faces huge challenges. The fundamental technological paradigm it relies on, volume production, has become progressively more unprofitable in the face of increasingly segmented niche markets. At the same time it faces increasing regulatory and social pressures to improve both the sustainability of its products and methods of production. Building on a wealth of research, The automotive industry and the environment addresses those challenges and how they can be met in producing a sustainable and profitable industry for the future.The authors first discuss the development of the automotive industry and the problems it currently faces. They then consider the solutions the industry can adopt. The book reviews trends in more environmentally-frie... technologies such as the use of more sustainable fuel sources and new types of modular design with built-in recyclability. However, these technologies can only be fully exploited if methods of manufacture change. The book also describes models of decentralised production, particularly the micro factory retailing (MFR) model, which provide an alternative to volume production and promise to be both more sustainable and more profitable.The automotive industry and the environment provides both a cogent diagnosis of the environmental and other problems facing the industry and a blueprint for a better future. It will be widely welcomed by the industry, policy makers and all those concerned with sustainable transport.

    • Hygiene in Food Processing

      Principles and Practice
      • 1st Edition
      • H.L.M. Lelieveld + 3 more
      • English
      A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

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