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    • Microbiological Risk Assessment in Food Processing

      • 1st Edition
      • M. Brown + 1 more
      • English
      Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.The book begins by placing MRA within the broader context of the evolution of international food safety standards.Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.

    • The Welding of Aluminium and Its Alloys

      • 1st Edition
      • G Mathers
      • English
      The Welding of Aluminium and its Alloys is a practical user's guide to all aspects of welding aluminium and aluminium alloys. It provides a basic understanding of the metallurgical principles involved showing how alloys achieve their strength and how the process of welding can affect these properties. The book is intended to provide engineers with perhaps little prior understanding of metallurgy and only a brief acquaintance with the welding processes involved with a concise and effective reference to the subject.It is intended as a practical guide for the Welding Engineer and covers weldability of aluminium alloys; process descriptions, advantages, limitations, proposed weld parameters, health and safety issues; preparation for welding, quality assurance and quality control issues along with problem solving.The book includes sections on parent metal storage and preparation prior to welding. It describes the more frequently encountered processes and has recommendations on welding parameters that may be used as a starting point for the development of a viable welding procedure. Included in these chapters are hints and tips to avoid some of the pitfalls of welding these sometimes-problemati... materials. The content is both descriptive and qualitative. The author has avoided the use of mathematical expressions to describe the effects of welding.This book is essential reading for welding engineers, production engineers, production managers, designers and shop-floor supervisors involved in the aluminium fabrication industry.

    • Designing a Structured Cabling System to ISO 11801

      Cross-Referenced to European Cenelec and American Standards
      • 2nd Edition
      • B J Elliott
      • English
      This book is a practical design manual for structured cabling and explains the terminology and physics behind the relevant standards, what the applicable standards are, how they fit together and where to obtain them.Designing a structured cabling system to ISO 11801 2nd edition is the first book to give a commentary on the latest design standard for structured cabling: ISO 11801: Information Technology – generic cabling for customer premises, 2nd edition 2002Anyone using this book will be able to read and understand this new version of the standard and all the other relevant standards and relate their requirements to the manufacturers' data sheets and their, frequently conflicting, claims. It provides clear and effective answers to the problems raised by the need to design, procure, install and text a modern cabling system, using both copper and optical fibre cable technology.The book not only offers a step-by-step guide through the new standard but also cross references all other relevant International, European and American standards including EN 50174 (Europe) and ANSI/TIA/EIA-568-B (USA).This book is intended as a resource for IT managers, consultants, cable installation engineers and system designers who need to understand the technology of cabling systems and the vast panoply of standards that regulate them.

    • Planning for Cycling

      Principles, Practice and Solutions for Urban Planners
      • 1st Edition
      • H McClintock
      • English
      Successful cycling 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 with public transport. Since education is a critical element in cycling planning, contributors also consider such topics as developing healthy travel habits in the young and ways of promoting cycling. A number of chapters look at the complex relationship between cars and cycling, discussing how roads can be successfully shared between these two modes of transport.With its blend of practical experience and suggestions for improvement, Planning for cycling is essential reading for urban planners, environmental groups and those researching in this area.

    • Meat Processing

      Improving Quality
      • 1st Edition
      • Joseph P. Kerry + 2 more
      • English
      Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

    • Introduction to Structures

      • 1st Edition
      • W R Spillers
      • English
      This book focuses on the changes made in building science and practice by the advent of computers. It explains many more tools now available in the contemporary engineering environment. The book discusses the more commonly used topics of structural failure, cable-nets and fabric structures, and topics of non-linear analysis. Problems with solutions are provided.

    • Fractal Geometry

      Mathematical Methods, Algorithms, Applications
      • 1st Edition
      • J M Blackledge + 2 more
      • English
      International authorities from Canada, Denmark, England, Germany, Russia and South Africa focus on research on fractal geometry and the best practices in software, theoretical mathematical algorithms, and analysis. They address the rich panoply of manifold applications of fractal geometry available for study and research in science and industry: i.e., remote sensing, mapping, texture creations, pattern recognition, image compression, aeromechanical systems, cryptography and financial analysis. Economically priced, this important and authoritative reference source for research and study cites over 230 references to the literature, copiously illustrated with over 320 diagrams and photographs. The book is published for The Institute of Mathematics and its Applications, co-sponsored with The Institute of Physics and The Institution of Electrical Engineers.

    • The Nutrition Handbook for Food Processors

      • 1st Edition
      • C J K Henry + 1 more
      • English
      Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

    • Colour in Food

      Improving Quality
      • 1st Edition
      • D MacDougall
      • English
      Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a product. This important collection reviews how colour is perceived and measured, and ways in which it can be better understood and controlled in food.Part one looks at colour perception and measurement. Chapter 2 discusses the concept of the total appearance of food, of which colour is one component, and relates this to sensory assessment techniques. The following chapters consider the principles of instrumental colour measurement, models of colour appearance, colour measurement by colour reflectance, and sorting by colour. Part two begins with a review of the chemistry of food colorants. This provides a context for the following chapters which focus on the factors determining colour stability in vegetables, fruits and meat. A final group of chapters then look at colour enhancement of foods from the use of genetic modification to developments in natural colourings.Colour in food is a standard work on both understanding, measuring and controlling one of the most important quality attributes of any food product.

    • Fruit and Vegetable Processing

      Improving Quality
      • 1st Edition
      • Wim Jongen
      • English
      Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables.

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