Companion Guide to the ASME Boiler & Pressure Vessel Code
Companion Guide to the ASME Boiler & Pressure Vessel Code

Author: K. R. Rao

Publisher: American Society of Mechanical Engineers

Published: 2006

Total Pages: 872

ISBN-13: 9780791802199

DOWNLOAD EBOOK

This is Volume 2 of the fully revised second edition. Organized to provide the technical professional with ready access to practical solutions, this revised, three-volume, 2,100-page second edition brings to life essential ASME Codes with authoritative commentary, examples, explanatory text, tables, graphics, references, and annotated bibliographic notes. This new edition has been fully updated to the current 2004 Code, except where specifically noted in the text. Gaining insights from the 78 contributors with professional expertise in the full range of pressure vessel and piping technologies, you find answers to your questions concerning the twelve sections of the ASME Boiler and Pressure Vessel Code, as well as the B31.1 and B31.3 Piping Codes. In addition, you find useful examinations of special topics including rules for accreditation and certification; perspective on cyclic, impact, and dynamic loads; functionality and operability criteria; fluids; pipe vibration; stress intensification factors, stress indices, and flexibility factors; code design and evaluation for cyclic loading; and bolted-flange joints and connections.

High Pressure Processing of Food
High Pressure Processing of Food

Author: V.M. Balasubramaniam

Publisher: Springer

Published: 2016-01-28

Total Pages: 758

ISBN-13: 1493932349

DOWNLOAD EBOOK

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.