Coloring of Plastics
Coloring of Plastics

Author: Robert A. Charvat

Publisher: John Wiley & Sons

Published: 2003-11-24

Total Pages: 460

ISBN-13: 0471139068

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This latest edition of Coloring of Plastics: Fundamentals offers an updated introduction to color as a science while also providing the foundation for many additional technological subjects. The basic families of colorants are described, along with their properties. The material examines how statistical analysis can improve the consistency of colored polymer production runs as well as the colorants used to match the color. Other important topics covered in Coloring of Plastics: Fundamentals, Second Edition include: * Environmental issues and the reuse of discarded material * Potential problems with the interaction between colorants and other additives * Measurement information and matching, visually and instrumentally * Techniques for incorporating colorants into polymers as compounds or concentrates * Special effect colorants Polymer and colorant manufacturers, plastics compounders, and coating and synthetic fiber industries will acquire an enhanced appreciation of the complex technological issues a colorist must consider if a plastics coloring project is to succeed.

Technologies in Food Processing
Technologies in Food Processing

Author: Harish Sharma

Publisher: CRC Press

Published: 2018-07-17

Total Pages: 359

ISBN-13: 1351377396

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With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important aspects that need to be addressed. In this volume, experts examine the use of different technologies for food processing. They look at technology with ways to preserve nutrients, eliminate anti-nutrients and toxins, add vitamins and minerals, reduce waste, and increase productivity. Topics include, among others: • applications of ohmic heating • cold plasma in food processing • the role of biotechnology in the production of fermented foods and beverages • the use of modification of food proteins using gamma irradiation • edible coatings to restrain migration of moisture, oxygen, and carbon dioxide • natural colorants, as opposed to synthetic coloring, which may have toxic effects • hurdle technology in the food industry • the unrecognized potential of agro-industrial waste