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Woodhead Publishing

    • Mechanical Evaluation Strategies for Plastics

      • 1st Edition
      • August 10, 2001
      • D R Moore + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 3 7 9 4
      • eBook
        9 7 8 1 8 5 5 7 3 7 4 9 5
      This fascinating new book examines strategies for experimental approaches to stiffness, strength and toughness testing of plastic and composite materials. These materials, being non-linear viscoelastic, impose contraints on testing which are absent from other types of material. This book covers the latest testing approaches for providing service-pertinent data within a limited budget and relates the structure of the tests and the functions that they serve to the intrinsic nature of the mechanical properties of plastic materials. Its aim is also to evaluate beneficial approaches to testing in the context of multiple objectives – mechanical evaluation being considered here in the light of modulus measurement and strength/ductility measurement.Detailed supplements at the end of each chapter expand upon the main points raised. The book is aimed at a broad audience of materials scientists and engineers. Those in industry will find the accounts of the approaches that can be used for the characterisation of mechanical properties and for utilising mechanical properties effectively in end product applications especially useful. Students and lecturers in materials science, engineering and polymer science will also find the book invaluable.

    • Surface Topology

      • 3rd Edition
      • June 1, 2001
      • P A Firby + 1 more
      • English
      • Hardback
        9 7 8 1 8 9 8 5 6 3 7 7 8
      • eBook
        9 7 8 0 8 5 7 0 9 9 6 7 9
      This updated and revised edition of a widely acclaimed and successful text for undergraduates examines topology of recent compact surfaces through the development of simple ideas in plane geometry. Containing over 171 diagrams, the approach allows for a straightforward treatment of its subject area. It is particularly attractive for its wealth of applications and variety of interactions with branches of mathematics, linked with surface topology, graph theory, group theory, vector field theory, and plane Euclidean and non-Euclidean geometry.

    • Food Chemical Safety

      • 1st Edition
      • May 2, 2001
      • David Watson
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 6 2 3
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 2 0
      Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry. Written by a distinguished international team of contributors, this authoritative collection describes the main chemical contaminants, their health implications, how they contaminate food products, methods of detection and how such contaminants can be controlled.

    • Geometry with Trigonometry

      • 1st Edition
      • January 1, 2001
      • Patrick D Barry
      • English
      • Hardback
        9 7 8 1 8 9 8 5 6 3 6 9 3
      • eBook
        9 7 8 0 8 5 7 0 9 9 6 8 6
      This book addresses a neglected mathematical area where basic geometry underpins undergraduate and graduate courses. Its interdisciplinary portfolio of applications includes computational geometry, differential geometry, mathematical modelling, computer science, computer-aided design of systems in mechanical, structural and other engineering, and architecture. Professor Barry, from his long experience of teaching and research, here delivers a modern and coherent exposition of this subject area for varying levels in mathematics, applied mathematics, engineering mathematics and other areas of application. Euclidean geometry is neglected in university courses or scattered over a number of them. This text emphasises a systematic and complete build-up of material, moving from pure geometrical reasoning aided by algebra to a blend of analytic geometry and vector methods with trigonometry, always with a view to efficiency. The text starts with a selection of material from the essentials of Euclidean geometry at A level, and ends with an introduction to trigonometric functions in calculus.Very many geometric diagrams are provided for a clear understanding of the text, with abundant Problem Exercises for each chapter. Students, researchers and industrial practitioners would benefit from this sustained mathematisation of shapes and magnitude from the real world of science which can raise and help their mathematical awareness and ability.

    • Instrumentation and Sensors for the Food Industry

      • 2nd Edition
      • October 3, 2001
      • E Kress-Rogers + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 6 0 6
      • eBook
        9 7 8 1 8 5 5 7 3 6 4 8 1
      The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, there are 16 new contributors and 8 completely new chapters, as well as major revisions to existing chapters, making this second edition a substantially longer book.Instrumentation and sensors for the food industry 2nd edition begins with two introductory chapters to set the scene, part one covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a range of techniques, and the measurement of pressure, temperature, level, flow and viscosity. Part two reviews instrumental techniques in the quality control laboratory, including the measurement of rheological properties, texture, water and microbiological activity. Part thee has five chapters devoted to the increasingly widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.

    • Auditing in the Food Industry

      • 1st Edition
      • July 12, 2001
      • M Dillon + 1 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 4 5 0 0
      • eBook
        9 7 8 1 8 5 5 7 3 6 1 7 7
      The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality.Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control.Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing.Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.

    • The Fertilizer Industry

      • 1st Edition
      • March 30, 2001
      • Murray Park
      • English
      • eBook
        9 7 8 1 8 5 5 7 3 8 7 8 2
      This is the first comprehensive guide to the workings of an industry of crucial importance to the world’s agricultural economy. Published in association with the International Fertilizer Industry Association, The fertilizer industry looks at the structure of the industry for all the key categories of fertilizer products including nitrogen, phosphate and potash fertilizers. It covers their production and end use, their implications for the environment and considers the patterns and future of the international trade.

    • Food Process Modelling

      • 1st Edition
      • June 14, 2001
      • L M M Tijskens + 2 more
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 6 5 1
      • eBook
        9 7 8 1 8 5 5 7 3 6 3 7 5
      Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.

    • Statistical Mechanics

      • 1st Edition
      • November 1, 2001
      • D H Trevena
      • English
      • Paperback
        9 7 8 1 8 9 8 5 6 3 8 9 1
      • eBook
        9 7 8 0 8 5 7 0 9 9 6 6 2
      Thirty years' teaching experience have been condensed into this concise introductory book on Statistical Mechanics. Ideal for second and third year undergraduates in physics, applied mathematics, physical chemistry, chemical engineering, metallurgy, materials science and polymer science.

    • Frying

      • 1st Edition
      • April 25, 2001
      • J B Rossell
      • English
      • Hardback
        9 7 8 1 8 5 5 7 3 5 5 6 9
      • eBook
        9 7 8 1 8 5 5 7 3 6 4 2 9
      Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.

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