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Author: Kenneth J. Valentas Publisher: CRC Press ISBN: 9781420049077 Category : Technology & Engineering Languages : en Pages : 732
Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: Kenneth J. Valentas Publisher: CRC Press ISBN: 9781420049077 Category : Technology & Engineering Languages : en Pages : 732
Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: Diane McKelvey Publisher: ISBN: 9780323019880 Category : Analgesia Languages : en Pages : 0
Book Description
This practical resource is a concise guide designed to prepare veterinary technicians to administer anesthesia in animals. It discusses essential topics such as preanesthetic preparation of the patient, induction procedures, monitoring animals' vital signs during the anesthetic period, and postoperative care. The operation of anesthetic machines and breathing circuits are described in detail, as well as: the actions and side effects of anesthetic agents; the physiology of respiration, heart rate, and blood pressure; emergency response; and specialized techniques such as local anesthesia, postoperative analgesia, and the use of muscle-paralyzing agents and ventilators. In addition to canine and feline anesthesia, this edition has added information on anesthesia of rodents, rabbits, and other animals used in research, plus a new section on anesthesia of cattle, horses, small ruminants and pigs. This is the only book on veterinary anesthesia written explicitly for technicians, providing detailed, essential information that technicians must know. Concepts are presented in a clear, readable, well-organized format with key points, learning objectives, and review questions. Health and Safety issues surrounding anesthesia are discussed and safety procedures are outlined, as required by OSHA. Emphasis is placed on appropriate response to emergencies, and provisions of the effective pain control. Effective learning features such as objectives, key points, and review questions, help reinforce key information. All drugs and procedures included throughout the book are fully are up-to-date. Clear, useful illustrations and tables highlight important facts and concepts. A solid balance of theory and application takes the reader from learning to real-world practice. Step-by-step Procedures boxes clarify the technician's role in anesthesia delivery. Notes throughout the text highlight important precautions and/or emergency interventions. A section on client education focuses on compliance with NPO instructions and age-related complications of anesthesia. New information is provided on the use of NSAID (nonsteroidal antiinflammatory drugs - aspirin, ibuprofen) and opioid analgesics for pain control - now accepted as an indispensable aspect of anesthesia. Expanded discussions of sophisticated monitoring instruments and equipment address capnography, pulse oximetry, blood pressure measurement, and electrocardiology. An expanded section on anesthestic agents includes newer drugs such as medetomidine (Domitor) seroflurane, and analgesics such as carprofen (Rimadyl) and meloxicam (Metacam). The new title, previously published as Small Animal Anesthesia and Analgesia, reflects this edition's expanded scope and inclusion of other species. A new chapter on large animal anesthesia focuses predominantly on horses and cows. A new chapter on exotics covers various exotic pets, with an emphasis on pocket pets and birds. New line drawings and photographs of new equipment and techniques for delivery bring the book up to date with advances in the field.
Author: J. Comyn Publisher: Springer Science & Business Media ISBN: 9400948581 Category : Technology & Engineering Languages : en Pages : 387
Book Description
Polymers are permeable, whilst ceramics, glasses and metals are gener ally impermeable. This may seem a disadvantage in that polymeric containers may allow loss or contamination of their contents and aggressive substances such as water will diffuse into polymeric struc tures such as adhesive joints or fibre-reinforced composites and cause weakening. However, in some cases permeability is an advantage, and one particular area where this is so is in the use of polymers in drug delivery systems. Also, without permeable polymers, we would not enjoy the wide range of dyed fabrics used in clothing and furnishing. The fundamental reason for the permeability of polymers is their relatively high level of molecular motion, a factor which also leads to their high levels of creep in comparison with ceramics, glasses and metals. The aim of this volume is to examine some timely applied aspects of polymer permeability. In the first chapter basic issues in the mathema tics of diffusion are introduced, and this is followed by two chapters where the fundamental aspects of diffusion in polymers are presented. The following chapters, then, each examine some area of applied science where permeability is a key issue. Each chapter is reasonably self-contained and intended to be informative without frequent outside reference. This inevitably leads to some repetition, but it is hoped that this is not excessive.
Author: Jorge E. Lozano Publisher: CRC Press ISBN: 9781566769914 Category : Technology & Engineering Languages : en Pages : 376
Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
Author: Kenneth J. Valentas
Author: Kenneth J. Valentas
Author: Diane McKelvey
Author: J. Comyn
Author: Jorge E. Lozano