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Elsevier

Woodhead Publishing

  • 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.

  • 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.

  • 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.

  • 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.

  • Minimal Processing Technologies in the Food Industries

    • 1st Edition
    • T Ohlsson + 1 more
    • English
    The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

  • Safety and Quality Issues in Fish Processing

    • 1st Edition
    • H A Bremner
    • English
    The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products.

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