Author: Publisher:
ISBN:
Category : Bottling
Languages : en
Pages : 674
Book Description
The International Bottler and Packer
Author: The Bottler & Packer
Author: Serials Currently Received by the National Agricultural Library, 1974
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1352
Book Description
Serials Currently Received by the National Agricultural Library, 1975
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1392
Book Description
Federal Register
Author: Publisher:
ISBN:
Category : Delegated legislation
Languages : en
Pages : 1776
Book Description
Brewing
Author: C BamforthPublisher: Woodhead Publishing
ISBN: 1845691733
Category : Technology & Engineering
Languages : en
Pages : 501
Book Description
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality.The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis.With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. - Summarises the major recent technological changes in brewing - Reviews improvements in ingredients including cereals, malts and hops - Discusses developments in fermentation, filtration and packaging technologies
Rigid Plastics Packaging
Author: F. HannayPublisher: iSmithers Rapra Publishing
ISBN: 9781859573587
Category : Science
Languages : en
Pages : 142
Book Description
This report starts with a simple overview of materials, processes and application for rigid plastics packaging and progresses to the latest developments. Processing methods are described briefly in the review with an overview of each type accompanied by a discussion of forthcoming developments. The properties of the different polymers and polymer grades related to packaging applications are also discussed. The review is accompanied by over 400 summaries of papers from the Rapra Polymer Library on developments in polymers, processes and applications for rigid packaging.
Materials Selection in Mechanical Design
Author: Michael F. AshbyPublisher: Elsevier
ISBN: 0443160295
Category : Technology & Engineering
Languages : en
Pages : 734
Book Description
Materials Selection in Mechanical Design, Sixth Edition, winner of a 2018 Textbook Excellence Award (Texty), describes the procedures for material selection in mechanical design to ensure that the most suitable materials for a given application are identified from the full range of materials and section shapes available. Recognized as the world's leading materials selection textbook, users will find a unique and innovative resource for students, engineers, and product/industrial designers. Selected revisions to this new edition ensure the book will continue to meet the needs of all those whose studies or careers involve selecting the best material for the project at hand. - Includes new or expanded coverage of materials selection in areas such as additive manufacturing, biomedical manufacturing, digital manufacturing and cyber-manufacturing - Includes an update to the hybrid chapter, which has been enhanced with expanded hybrid case - Presents improved pedagogy, including new worked examples throughout the text, case studies, homework problems, and mini-projects to aid in student learning - Maintains its hallmark features of full-color presentation with numerous Ashby materials, selection charts, high-quality illustrations, and a focus on sustainable design
Proceedings of the Fifteenth Annual Meeting of the International Association of Public Employment Services
Author: Association of Governmental Officials in Industry. MeetingPublisher:
ISBN:
Category : Blast furnaces
Languages : en
Pages : 1466
Book Description
Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries
Author: Syed S. H. RizviPublisher: Elsevier
ISBN: 0857090755
Category : Technology & Engineering
Languages : en
Pages : 696
Book Description
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes