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Author: Pavel G. Talalay Publisher: Springer ISBN: 9811005605 Category : Science Languages : en Pages : 291
Book Description
This book provides a review of mechanical ice drilling technology, including the design, parameters, and performance of various tools and drills for making holes in snow, firn and ice. The material presents the historical development of ice drilling tools and devices from the first experience taken place more than 170 years ago to the present day and focuses on the modern vision of ice drilling technology. It is illustrated with numerous pictures, many of them published for the first time. This book is intended for specialists in ice core sciences, drilling engineers, glaciologists, and can be useful for high-school students and other readers who are very interested in engineering and cold regions technology.
Author: Pavel G. Talalay Publisher: Springer ISBN: 9811005605 Category : Science Languages : en Pages : 291
Book Description
This book provides a review of mechanical ice drilling technology, including the design, parameters, and performance of various tools and drills for making holes in snow, firn and ice. The material presents the historical development of ice drilling tools and devices from the first experience taken place more than 170 years ago to the present day and focuses on the modern vision of ice drilling technology. It is illustrated with numerous pictures, many of them published for the first time. This book is intended for specialists in ice core sciences, drilling engineers, glaciologists, and can be useful for high-school students and other readers who are very interested in engineering and cold regions technology.
Author: T. K. S. Murthy Publisher: Computational Mechanics ISBN: Category : Nature Languages : en Pages : 444
Book Description
Papers from a conference on ice in the Arctic Ocean, including ice and wave dynamics, ice modelling, environmental aspects, vessels in ice, offshore structures in ice, ship operations, remote sensing, ice forecasting and ice acoustics. Papers deal with ice in the Arctic Ocean, shipping along the north coast of Siberta and the operation in ice of the ice-breaker Polar Sea.
Author: Ronald E. Doel Publisher: Springer ISBN: 1137596880 Category : History Languages : en Pages : 316
Book Description
Using newly declassified documents, this book explores why U.S. military leaders after World War II sought to monitor the far north and understand the physical environment of Greenland, a crucial territory of Denmark. It reveals a fascinating yet little-known realm of Cold War intrigue and a delicate diplomatic duet between a smaller state and a superpower amid a time of intense global pressures. Written by scholars in Denmark and the United States, this book explores many compelling topics. What led to the creation of the U.S. Thule Air Base in Greenland, one of the world’s largest, and why did the U.S. build a nuclear-powered city under Greenland’s ice cap? How did Danish concern about sovereignty shape scientific research programs in Greenland? Also explored here: why did Denmark’s most famous scientist, Inge Lehmann, became involved in research in Greenland, and what international reverberations resulted from the crash of a U.S. B-52 bomber carrying four nuclear weapons near Thule in January 1968?
Author: Bruce W. Tharp Publisher: DEStech Publications, Inc ISBN: 1932078681 Category : Business & Economics Languages : en Pages : 411
Book Description
This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, nov- elties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers step-by-step details on what must be done to create high-quality, successful products - with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Author: NIIR Board of Consultants & Engineers Publisher: ASIA PACIFIC BUSINESS PRESS Inc. ISBN: 817833013X Category : Business & Economics Languages : en Pages : 405
Book Description
Ice Cream is a favourite food of millions around the world. It is a frozen mixture of a combination of component of milk, sweeteners, stabilizers, emulsifiers and flavours. Ice cream is a palatable, nutritious and relatively inexpensive food. No other food enjoys so much popularity and has as attractive a form and appeal as ice cream. Ice cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients. Milk fat is of major importance in ice cream. It contributes rich flavor to the ice cream, is a good carrier for added flavor compounds and promotes desirable tactual qualities. Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. Emulsifiers are used to produce ice cream with smoother body and texture, to impart dryness and to improve whipping ability of the mix. Flavour is considered the most important characteristics of ice cream. It has two characteristics; type and intensity. Classification of ice cream may be based on commercial terms commonly agreed upon or on regulatory composition requirements or flavor labeling standards. Commercially ice cream is classified as plain ice cream, chocolate, fruit, nut, frozen custard, confection, bisque, puddings, mousse, variegated ice cream, Neapolitan, ice milk, lacto, novelties, frappe etc. The basic step of production in manufacturing ice cream are composing the mix, pasteurization, homogenization, cooling, ageing, flavouring, freezing, packaging, hardening, storage, loading out products and cleaning of equipments. Ice cream can be mass produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. Ice cream is expected to continue to expand robustly in India as purchasing power increases and as manufacturers invest in expanding the availability of ice cream in small stores. Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size and texture, flavour and colour materials and preparation, ice cream mixer preparation processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials etc.It is a comprehensive book which covers all the aspects of manufacturing of ice cream in various flavours. The book is meant for entrepreneurs, technocrats, professionals, researchers, dairy technologists etc. TAGS Agro Based Small Scale Industries Projects, book on ice cream making, commercial ice cream making process, composition of ice cream mix, flavoured ice cream production process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Formulations of Ice Cream, Freezing of Ice Cream, General Steps of Ice Cream Processing, Homemade Ice Cream Freezing Methods, Homemade Ice Cream Recipes, How Do I Manufacture My Own Ice Cream?, How ice cream is made - production process, making, history, How ice cream is made step by step?, How To Make the Best Ice Cream at Home, how to manufacture ice cream ?, How to Start a Food Production Business, How to Start Food Processing Industry in India, Ice Cream | Dairy Plant, Ice Cream Flavors, ice cream flavors list , ice cream formula mixing, Ice Cream Making | Small Business Manufacturing, Ice Cream Making process, ice cream making process in factory, Ice Cream Manufacturing | Small Business Project, ice cream manufacturing equipment, Ice Cream manufacturing plant, ice cream manufacturing process, ice cream manufacturing process flow chart, ice cream manufacturing process pdf, ice cream mix formulation, Ice Cream Packaging, Ice Cream Production industry, ice cream production process, Most Popular Ice Cream Flavors, Most Profitable Food Processing Business Ideas, Process technology book on ice cream making, Production of ice cream, Small Scale Food Processing Projects, Start your own ice-cream business, Starting a Food or Beverage Processing Business
Author: John Hardy Publisher: ISBN: 9780957149502 Category : Electric vehicles Languages : en Pages : 244
Book Description
Everything you always wanted to know about the technology of EVs in one volume: motors, batteries, controllers, heating, air conditioning, 12 volt systems, plus some topics that aren't discussed widely even in specialised books; such as the management of long strings of individual cells. For the faint-hearted there are also refreshingly simple explanations of the electro-magnetic and mechanical principles needed to understand how motors and batteries work. One chapter is devoted to alternative technologies such as compressed air drive, hybrids and flywheel energy storage. A final chapter makes the economic and social case for EVs and gleefully demolishes a number of myths about the problems of electric drive. The book is profusely illustrated with over 200 photos, line drawings and other illustrations
Author: John S. Wettlaufer Publisher: Springer Science & Business Media ISBN: 3642600301 Category : Science Languages : en Pages : 354
Book Description
The Advanced Study Institute Ice Physics in the Natural and Endangered Environ ment was held at Acquafredda di Maratea, Italy, from September 7 to 19, 1997. The ASI was designed to study the broad range of ice science and technology, and it brought together an appropriately interdisciplinary group of lecturers and students to study the many facets of the subject. The talks and poster presentations explored how basic molecular physics of ice have important environmental consequences, and, con versely, how natural phenomena present new questions for fundamental study. The of lectures discusses these linkages, in order that overall unity of following sunimary the subject and this volume can be perceived. Not all of the lecturers and participants were able to contribute a written piece, but their active involvement was crucial to the success of the Institute and thereby influenced the content of the volume. We began the Institute by retracing the history of the search for a microscopic un derstanding of melting. Our motivation was straightforward. Nearly every phenome non involving ice in the environment is influenced by the change of phase from solid to liquid or vice-versa. Hence, a sufficiently deep physical picture of the melting tran sition enriches our appreciation of a vast array of geophysical and technical problems.
Author: Yesim Ozogul Publisher: CRC Press ISBN: 1000566870 Category : Science Languages : en Pages : 271
Book Description
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features Reviews novel process technologies applied in the seafood industry Highlights processing effects on product quality and safety of treated seafood Focuses on the development of safe and effective natural antimicrobials and additives Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.
Author: Peter Wadhams Publisher: CRC Press ISBN: 1482283085 Category : Science Languages : en Pages : 366
Book Description
Ice in the Ocean examines sea ice and icebergs and their role in the global climate system. It is comprehensive textbook suitable for students, pure and applied researchers, and anyone interested in the polar regions, the oceans, and climate. The author examines the distribution of sea ice, its mechanisms of growth, development and decay, the thermodynamics and dynamics of sea ice, sea ice deformation and ridge-building, the role of marginal ice zones, the characteristics of icebergs, and the part played by sea ice in the climate system and in the transport of pollutants. An extensive reference list, recommendations for further reading and numerous illustrations add to the value of the text.
Author: Pavel G. Talalay
Author: Pavel G. Talalay
Author: T. K. S. Murthy
Author: Ronald E. Doel
Author: United States. Ship Structure Committee
Author: Bruce W. Tharp
Author: NIIR Board of Consultants & Engineers
Author: John Hardy
Author: John S. Wettlaufer
Author: Yesim Ozogul
Author: Peter Wadhams