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Author: Murli H. Manghnani Publisher: Universities Press ISBN: 9788173713385 Category : High pressure (Science) Languages : en Pages : 650
Book Description
These books presents a wide spectrum of research and development activities in the field of High Pressure Science and Technology. These book provide comprehensive and interdisciplinary descriptions of recent research accomplishments in the biological, chemical, Earth, materrals, physical, physiological and related sciences.
Author: Murli H. Manghnani Publisher: Universities Press ISBN: 9788173713385 Category : High pressure (Science) Languages : en Pages : 650
Book Description
These books presents a wide spectrum of research and development activities in the field of High Pressure Science and Technology. These book provide comprehensive and interdisciplinary descriptions of recent research accomplishments in the biological, chemical, Earth, materrals, physical, physiological and related sciences.
Author: Jose Manuel Recio Publisher: CRC Press ISBN: 1498736238 Category : Science Languages : en Pages : 514
Book Description
An Introduction to High-Pressure Science and Technology provides you with an understanding of the connections between the different areas involved in the multidisciplinary science of high pressure. The book reflects the deep interdisciplinary nature of the field and its close relationship with industrial applications.Thirty-nine specialists in high
Author: V.M. Balasubramaniam Publisher: Springer ISBN: 1493932349 Category : Technology & Engineering Languages : en Pages : 762
Book Description
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Author: A. Bertucco Publisher: Elsevier ISBN: 0080533949 Category : Science Languages : en Pages : 684
Book Description
Clear evidence of increasing demands in the processing industry prompted the editors and authors to publish a new book about High Pressure Process Technology: Fundamentals and Applications.This book presents the latest knowledge regarding the high pressure processing aspects combined with that about the modeling, the design and the operation of safe and reliable high pressure plants and equipment. This treatment and selection of the subjects is stimulating and unique. Consisting of nine chapters, each subdivided into several sections, the book addresses the high pressure aspects, providing well selected correlated information connected with a comprehensive overview together with a large number of references. The main body of the first eight chapters refers to subjects like high pressure in general, the thermodynamics and kinetics of the fluids involved, the design of high pressure equipment, the modeling and design of reactors, separation and fractionation units, the safety aspects, the control and economics.In the extended last chapter, examples of promising high pressure applications are explained, such as chemical and enzymatic reactions in supercritical solvents, hydrogenation under supercritical conditions, supercritical water oxidation, polymerization with metallocene catalysts, supercritical extraction, fractionation and precipitation, supercritical pharma processing, ultra-high pressure sterilization and supercritical dry-cleaning.
Author: Francisco J. Barba Publisher: Elsevier ISBN: 0128172665 Category : Health & Fitness Languages : en Pages : 428
Book Description
Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development
Author: Rafał M. Łukasik Publisher: Royal Society of Chemistry ISBN: 1782624856 Category : Science Languages : en Pages : 214
Book Description
In recent years carbon dioxide has played an increasingly important role in biomass processing. This book presents the state-of-the-art of a range of diverse approaches for the use of carbon dioxide in biomass valorisation. The book explores cutting-edge research and important advances in green high-pressure technologies. It gives an overview of the most relevant and promising applications of high-pressure CO2-based technologies in biomass processing from the perspective of the biorefinery concept. Demonstrating the interdisciplinary aspects of high-pressure technologies from biology, chemistry and biochemical engineering areas, this book brings researchers and industrialists up to date with the latest advances in this field, including novel technologies for energy; biochemicals and materials production; and green chemical engineering processes.
Author: G. C. Ulmer Publisher: Springer Science & Business Media ISBN: 3642880975 Category : Science Languages : en Pages : 370
Book Description
Within the last two decades, the experimental technology for the study of high temperature solid-vapor and liquid-vapor equilibria has mushroomed so fast that· both academic and industrial research ers desirous of working in this field -- be they physical chemists, metallurgists, ceramists, petrologists, crystal chemists, or mem bers of any of the several branches of materials science -- find themselves in the situation that in order to learn the art of the latest techniques, a period of apprenticeship or residency needs be spent at an institution or laboratory currently engaged in this type of solid-vapor or liquid-vapor research. The tech niques for control of the vapor phase at total pressures of one atmosphere or greater have not been well defined in the literature. Therefore, the purpose of this volume will be to serve as a labora tory manual for the control, calibration, and measurement of high temperature-high pressure equilibria. The avowed aims of this treatment of experimental techniques are: (1) to give, in terms understandable at the graduate student level, the laboratory procedures necessary to the design and utilization of good experimental technique, (2) to list the limitations, dangers, and technical pitfalls inherent or intrinsic to the described techniques, (3) to give theory and specific data only where they are essential to the experimental design, (4) to give with each chapter references that are extensive enough to serve as a bibliography of the state-of-the-art of technique development within the last decade.
Author: Murli H. Manghnani
Author: Murli H. Manghnani
Author: Jose Manuel Recio
Author: Ian L. Spain
Author: V.M. Balasubramaniam
Author: A. Bertucco
Author: Francisco J. Barba
Author: Rafał M. Łukasik
Author: G. C. Ulmer
Author: 
Author: Sergei M Stishov