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Elsevier

Woodhead Publishing

  • Pulsed Arc Welding

    An Introduction
    • 1st Edition
    • J A Street
    • English
    Various forms of thermal pulsing in TIG and MIG welding, and droplet pulsing in the MIG process, are described in detail. The author also discusses some disadvantages of pulsing in order to stress the importance of choosing an appropriate level of technology to fulfil a given requirement.

  • Which Process?

    A Guide to the Selection of Welding and Related Processes
    • 1st Edition
    • P T Houldcroft
    • English
    The author presents a unique scheme for selecting processes at the drawing board stage where a need for a connection is usually first perceived. Leading the enquirer through a series of diagrams and tables, he reveals the processes which are feasible for a particular joint. The book includes descriptions of 28 joining processes in which the principal method of use, advantages and limitations, application and factors affecting costs are explained. The book is well illustrated and contains much useful advice invaluable to practising engineers and designers having no previous knowledge of joining.

  • Design and Analysis of Fatigue Resistant Welded Structures

    • 1st Edition
    • Dieter Radaj
    • English
    An English version of a sucessful German book. Both traditional and modern concepts are described.

  • A Guide to Designing Welds

    • 1st Edition
    • J Hicks
    • English
    A practical 'how to do it' book written with the design and welding interface in mind. It informs designers not only of what they should know about welding but also, and most importantly, sets out the information the designer should give to the welding engineer or fabrication superintendent so that the designer's aims can be achieved, in terms of engineering performance, safety, reliability, cost and appearance.

  • Submerged-Arc Welding

    • 1st Edition
    • P T Houldcroft
    • English
    This title includes: Origins and development: The process, The first twenty years; Development after 1955; Principles: Equipment, Joint preparation and welding procedure; Welding conditions; Special techniques; Weld defects; Process variants: Single electrode welding; Multiple electrode welding; Metal powder additions; Narrow gap submerged-arc welding; Consumables: Types of flux and their development; Wires; Flux/wire combination; Consumables for different steel types; Flux delivery system; Welding procedures: Welding costs; Establishing a procedure; Procedural options; Application and uses of optimisation; Heat input.

  • Vitamins and Minerals in Health and Nutrition

    • 1st Edition
    • M Tolonen
    • English
    This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals. It includes individual entries for all major vitamins, minerals and trace elements. Information is provided on nutritional medicine and cell protective mechanisms, together with the role of vitamins, minerals, trace elements and essential fatty acids in treating and preventing disorders.

  • Physical Properties of Foods and Food Processing Systems

    • 1st Edition
    • M J Lewis
    • English
    This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

  • Food Emulsions and Foams

    • 1st Edition
    • E. Dickinson
    • English
    This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

  • Plant Polymeric Carbohydrates

    • 1st Edition
    • F Meuser + 2 more
    • English
    The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge. This has been achieved by placing the emphasis on specific aspects of carbohydrate research in the selection and organization of the items on the programme. The aim of the symposium was to present the latest research in sub-branches of the biosynthesis and structure of polymeric carbohydrates, their rheological properties, both as pure substances and in complex bonds with other natural materials, their nutritional importance with respect to their physicochemical and nutritive properties, and their industrial applications in food and non-food.

  • Food Structure

    Creation and Evaluation
    • 1st Edition
    • J. R. Mitchell + 1 more
    • English
    The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fibrous and non-fibrous systems, and concludes with and evaluation of food structure by microscopic, rheologic and sensor means.

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