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In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods, opens interesting possibilities for the food processing industry. This book presents the information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers. It offers to anyone interested in this subject a comprehensive knowledge in this field. About the Editors: Javier Raso is a Professor of Food Technology at the University of Zaragoza in Spain. Volker Heinz is a Head of the German Institute of Food Technology at Quakenbrueck. .
Chemistry. --- Food Science. --- Food science. --- Chimie --- Electric fields -- Industrial applications. --- Food -- Preservation. --- Food --- Electric fields --- Radiation preservation of food --- Pulsed power systems --- Biomedical Engineering --- Chemical Engineering --- Chemical & Materials Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Preservation --- Industrial applications --- Preservation. --- Industrial applications. --- Food preservation --- Biotechnology. --- Field theory (Physics) --- Electromagnetic fields --- Food preservatives --- Science --- Food—Biotechnology. --- Food technology --- Chemical engineering
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Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of extraction from food plants and dehydration of biosolids. The PEF and pulsed OH techniques preserve the nutritional, functional, structural and sensory properties of products better than conventional extraction technologies. The electrofiltration and electro-osmotic dewatering can be very effective for the separation of bioproducts and dehydration of food wastes. The book gives an overview the fundamental principles of electrical techniques, electrophysical properties of foods and agricultural products, application of various emerging electrotechnologies for enhancing the solid-liquid separation and drying processes, extraction techniques of pigments, processing methods of different in-plant tissues and biosolids, electro-osmotic dewatering and electrofiltration of biomaterials, recent industrial- scale gains, and other aspects. Each chapter is complementary to other chapters and addresses the latest efforts in the field.
Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Food science. --- Chimie --- Food --Drying. --- Food industry and trade. --- Food industry and trade --- Food --- Plant extracts --- Health & Biological Sciences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Biomedical Engineering --- Drying --- Electroporation. --- Cytology --- Technique. --- Biotechnology. --- Bioelectrochemistry --- Technique --- Physical sciences --- Science --- Food—Biotechnology. --- Food technology --- Chemical engineering
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Nanopackaging: Nanotechnologies and Electronics Packaging presents a comprehensive overview of nanoscale electronics and systems packaging, and covers nanoscale structures, nanoelectronics packaging, nanowire applications in packaging, and offers a roadmap for future trends. Composite materials are studied for high-k dielectrics, resistors and inductors, electrically conductive adhesives, conductive "inks," underfill fillers, and solder enhancement. Nanopackaging: Nanotechnologies and Electronics Packaging is an important reference for Industrial and academic researchers as well as practicing engineers seeking information about the latest techniques, including: The importance of computer modeling in nanopackaging and offers suggestions for implementation Carbon Nanotubes and Nanoparticles, and their role in packaging, including basic properties and fabrication, and applications in solder, thermal management, and EMI control A comprehensive overview of nanoscale electronics and systems packaging Nanopackaging: Nanotechnologies and Electronics Packaging is an ideal reference for researchers, practicing engineers as well as graduate students who are either entering the field of for the first time, or those already conducting research and want to expand their knowledge in the field of nanopackaging.
Chemistry. --- Nanotechnology. --- Electrochemistry. --- Electronics and Microelectronics, Instrumentation. --- Electronics. --- Chimie --- Electronique --- Nanotechnologie --- Electronic packaging. --- Microelectronic packaging. --- Technology - General --- Electrical Engineering --- Materials Science --- Engineering & Applied Sciences --- Chemical & Materials Engineering --- Electrical & Computer Engineering --- Molecular technology --- Nanoscale technology --- Packaging (Electronics) --- Materials science. --- Microelectronics. --- Materials Science. --- High technology --- Electronic apparatus and appliances --- Electronics --- Electrical engineering --- Physical sciences --- Microminiature electronic equipment --- Microminiaturization (Electronics) --- Microtechnology --- Semiconductors --- Miniature electronic equipment --- Chemistry, Physical and theoretical
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The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol.
Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Food science. --- Chimie --- Food -- Processing. --- Food industry and trade -- Quality control. --- Food industry and trade. --- Biomedical Engineering --- Chemical Engineering --- Chemical & Materials Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Food preparation industry --- Food processing industry --- Food trade --- Food --- Biotechnology. --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Physical sciences --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Science --- Food—Biotechnology.
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The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems. It covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food. About the Author: M. A. "Andy" Rao is a Professor Emeritus of Food Engineering, Cornell University. He received the Scott Blair Award for Excellence in Rheology of American Association of Cereal Chemists), the Distinguished Food Engineering Award of American Society of Agricultural Engineers, and elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.
Chemistry. --- Food Science. --- Food science. --- Chimie --- Food -- Testing. --- Rheology. --- Food --- Rheology --- Biomedical Engineering --- Chemical Engineering --- Health & Biological Sciences --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Testing --- Testing. --- Computers. --- Computation by Abstract Devices. --- Biotechnology. --- Colloids --- Deformations (Mechanics) --- Elasticity --- Plasticity --- Viscosity --- Computer science. --- Informatics --- Science --- Food—Biotechnology. --- Automatic computers --- Automatic data processors --- Computer hardware --- Computing machines (Computers) --- Electronic brains --- Electronic calculating-machines --- Electronic computers --- Hardware, Computer --- Computer systems --- Cybernetics --- Machine theory --- Calculators --- Cyberspace --- Theory of Computation. --- Food technology --- Chemical engineering
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Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. This book also provides day-to-day examples of what to expect from the many jobs available to help students decide what to do and where to go. The food industry includes a wide array of fields and careers not only in food production and in academia, but also in government and research institutions. In fact, it is estimated that by 2010 there will be 52,000 annual job openings for college graduates in the Food, Agriculture, and Natural Resources system in the U.S. alone. Written by people who have experience or are currently working in each sector, this book seeks to shed some light on starting, or furthering, a career in this exciting field. Richard W. Hartel is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin, Madison, Wisconsin. Christina P Klawitter is Assistant Dean & Director, Career Services, in the College of Agricultural & Life Sciences at the University of Wisconsin, Madison, Wisconsin.
Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Food science. --- Chimie --- Food -- Research -- Vocational guidance. --- Food industry and trade -- Vocational guidance. --- Food. --- Nutrition. --- Food industry and trade --- Health & Biological Sciences --- Chemical & Materials Engineering --- Chemical Engineering --- Biomedical Engineering --- Engineering & Applied Sciences --- Vocational guidance --- Vocational guidance. --- Food preparation industry --- Food processing industry --- Food trade --- Food --- Biotechnology. --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Physical sciences --- Science --- Food—Biotechnology.
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This two-volume Handbook is a comprehensive and authoritative guide to sample preparation for the transmission electron microscope. This first volume covers general theoretical and practical aspects of the methodologies used for TEM analysis and observation of any sample. The information will help you to choose the best preparative technique for your application taking into account material types, structures, and their properties. Physical properties, material classification, and microstructures are considered together with a thorough description of the physics and chemistry of sample preparation and the main artifacts brought about by mechanical, physical and chemical methods, principles which are also applicable to sample preparation for the SEM, AFM etc.. Also included is a discussion of how to combine techniques for complex sample analysis and to obtain a TEM thin slice. Sample Preparation Handbook for Transmission Electron Microscopy: Methodology will guide you through the most current techniques for successful sample preparation in all fields from materials science to biology. Key Features of the Handbook: Combines all of the latest techniques for the preparation of mineral to biological samples Compares techniques in terms of their application areas, limitations, artifacts, and types of analysis (macroscopic, atomic, or molecular level) Describes physical characteristics, chemistry, structure/texture, and orientation properties of materials in relation to the most appropriate type of TEM analysis Links to a complementary interactive database website which is available to scientists worldwide* Written by authors with 100 years of combined experience in electron microscopy http://temsamprep.in2p3.fr/.
Materials Science. --- Characterization and Evaluation of Materials. --- Biological Microscopy. --- Mineralogy. --- Nanotechnology. --- Microscopy. --- Surfaces (Physics). --- Minéralogie --- Microscopie --- Nanotechnologie --- Surfaces (Physique) --- Transmission electron microscopy --- Transmission electron microscopy -- Laboratory manuals. --- Transmission electron microscopy. --- Microscopy, Electron --- Laboratory Techniques and Procedures --- Microscopy, Electron, Transmission --- Specimen Handling --- Diagnosis --- Microscopy --- Analytical, Diagnostic and Therapeutic Techniques and Equipment --- Diagnostic Imaging --- Investigative Techniques --- Diagnostic Techniques and Procedures --- Biology --- Chemical & Materials Engineering --- Materials Science --- Health & Biological Sciences --- Engineering & Applied Sciences --- Materials science. --- Molecular technology --- Nanoscale technology --- High technology --- Physical geology --- Crystallography --- Minerals --- Analysis, Microscopic --- Light microscopy --- Micrographic analysis --- Microscope and microscopy --- Microscopic analysis --- Optical microscopy --- Optics --- Physics --- Surface chemistry --- Surfaces (Technology) --- Material science --- Physical sciences
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This two-volume Handbook is a comprehensive guide to sample preparation for the transmission electron microscope. Sample Preparation Handbook for Transmission Electron Microscopy: Techniques describes 14 different preparation techniques, including 22 detailed protocols for preparing thin slices for TEM analysis. Compatibility and pre-treatments are also discussed. Experimental conditions and guidelines, options and variations, advantages and constraints, technical hints from the authors’ years of experience, common artifacts, and theoretical issues are all considered. Particular attention is given to the type of material, conditioning, compatible analysis of a given preparation, and risks. This practical and authoritative reference companion deserves a place on the bench in every TEM lab. Key Features of the Handbook: Combines all of the latest techniques for the preparation of mineral to biological samples Compares techniques in terms of their application areas, limitations, artifacts, and types of analysis (macroscopic, atomic, or molecular level) Describes physical characteristics, chemistry, structure/texture, and orientation properties of materials in relation to the most appropriate type of TEM analysis Links to a complementary interactive database website which is available to scientists worldwide* Written by authors with 100 years of combined experience in electron microscopy *http://temsamprep.in2p3.fr/.
Materials Science. --- Characterization and Evaluation of Materials. --- Biological Microscopy. --- Mineralogy. --- Nanotechnology. --- Microscopy. --- Surfaces (Physics). --- Minéralogie --- Microscopie --- Nanotechnologie --- Surfaces (Physique) --- Mounting of microscope specimens --- Transmission electron microscopy --- Technique --- Technique. --- Transmission electron microscopy -- Laboratory manuals. --- Transmission electron microscopy. --- Biology --- Chemical & Materials Engineering --- Materials Science --- Microscopy --- Health & Biological Sciences --- Engineering & Applied Sciences --- Microscope specimens, Mounting of --- Materials science. --- Electron microscopy --- Microtechnique --- Molecular technology --- Nanoscale technology --- High technology --- Physical geology --- Crystallography --- Minerals --- Analysis, Microscopic --- Light microscopy --- Micrographic analysis --- Microscope and microscopy --- Microscopic analysis --- Optical microscopy --- Optics --- Physics --- Surface chemistry --- Surfaces (Technology) --- Material science --- Physical sciences --- Mounting of microscope specimens - Handbooks, manuals, etc --- Transmission electron microscopy - Technique
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The 8th International Symposium on fracture mechanics of ceramics was held in on the campus of the University of Houston, Houston, TX, USA, on February 25-28, 2003. With the natural maturing of the fields of structural ceramics, this symposium focused on nano-scale materials, composites, thin films and coatings as well as glass. The symposium also addressed new issues on fundamentals of fracture mechanics and contact mechanics, and a session on reliability and standardization.
Material Science. --- Ceramics, Glass, Composites, Natural Methods. --- Continuum Mechanics and Mechanics of Materials. --- Materials. --- Matériaux --- Ceramic materials -- Fracture -- Congresses. --- Ceramic materials -- Fracture. --- Fracture mechanics -- Congresses. --- Fracture mechanics. --- Chemical & Materials Engineering --- Chemical Engineering --- Materials Science --- Engineering & Applied Sciences --- Ceramic materials --- Ceramics --- Fracture --- Ceramic technology --- Industrial ceramics --- Keramics --- Ceramic industries --- Materials --- Materials science. --- Continuum mechanics. --- Materials Science. --- Building materials --- Chemistry, Technical --- Clay --- Mines and mineral resources --- Mechanics. --- Mechanics, Applied. --- Ceramics, Glass, Composites, Natural Materials. --- Solid Mechanics. --- Applied mechanics --- Engineering, Mechanical --- Engineering mathematics --- Classical mechanics --- Newtonian mechanics --- Physics --- Dynamics --- Quantum theory --- Ceramics. --- Glass. --- Composites (Materials). --- Composite materials. --- Composites (Materials) --- Multiphase materials --- Reinforced solids --- Solids, Reinforced --- Two phase materials --- Amorphous substances --- Glazing
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Nanofabrication: Principles, Capabilities and Limits presents a one-stop description at the introductory level on most technologies that have been developed which are capable of making structures below 100nm. Principles of each technology are introduced and illustrated with minimum mathematics involved. The capabilities of each technology in making sub-100nm structures are described. The limits of preventing a technology from further going down the dimensional scale are analyzed. Drawing upon years of practical experience and using numerous examples, Zheng Cui covers state-of-the art technologies in nanofabrication including: Photon-based lithography Charged particle beams lithography Nanofabrication using scanning probes Nanoscale replication Nanoscale pattern transfer Indirect nanofabrication Nanofabrication by self-assembly Nanofabrication: Principles, Capabilities and Limits will serve as a practical guide and first-hand reference for researchers and practitioners working in nanostructure fabrication and also provides a "tool box" of various techniques that can be easily adapted in different fields of applications. Written for: Nanoscience and nanotechnology researchers and engineers, technical professionals and academic researchers in the fields of electrtonics, mechanical engineering, and chemical engineering.
Materials Science. --- Nanotechnology. --- Materials Science, general. --- Continuum Mechanics and Mechanics of Materials. --- Optical and Electronic Materials. --- Materials. --- Optical materials. --- Matériaux --- Matériaux optiques --- Nanotechnologie --- Materials Science --- Technology - General --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Nanostructured materials. --- Nanomaterials --- Nanometer materials --- Nanophase materials --- Nanostructure controlled materials --- Nanostructure materials --- Ultra-fine microstructure materials --- Molecular technology --- Nanoscale technology --- Materials science. --- Continuum mechanics. --- Electronic materials. --- High technology --- Microstructure --- Nanotechnology --- Mechanics. --- Mechanics, Applied. --- Solid Mechanics. --- Optics --- Materials --- Applied mechanics --- Engineering, Mechanical --- Engineering mathematics --- Classical mechanics --- Newtonian mechanics --- Physics --- Dynamics --- Quantum theory --- Engineering --- Engineering materials --- Industrial materials --- Engineering design --- Manufacturing processes --- Electronic materials --- Material science --- Physical sciences
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