Handbook of Modern Coating Technologies

Handbook of Modern Coating Technologies

Author: Mahmood Aliofkhazraei

Publisher: Elsevier

Published: 2021-03-06

Total Pages: 500

ISBN-13: 044463245X

DOWNLOAD EBOOK

Handbook of Modern Coating Technologies: Advanced Characterization Methods reviews advanced characterization methods of modern coating technologies. The topics in this volume consist of scanning vibrating electrode technique, spectroscopic ellipsometry, advances in X-ray diffraction, neutron reflectivity, micro- and nanoprobes, fluorescence technique, stress measurement methods in thin films, micropotentiometry, and localized corrosion studies.


Transport Phenomena in Micro Process Engineering

Transport Phenomena in Micro Process Engineering

Author: Norbert Kockmann

Publisher: Springer Science & Business Media

Published: 2007-11-12

Total Pages: 382

ISBN-13: 3540746188

DOWNLOAD EBOOK

In this book, the fundamentals of chemical engineering are presented with respect to applications in micro system technology, microfluidics, and transport processes within microstructures. Special features of the book include the state-of-the-art in micro process engineering, a detailed treatment of transport phenomena for engineers, and a design methodology from transport effects to economic considerations.


Scientific and Technical Aerospace Reports

Scientific and Technical Aerospace Reports

Author:

Publisher:

Published: 1995

Total Pages: 488

ISBN-13:

DOWNLOAD EBOOK

Lists citations with abstracts for aerospace related reports obtained from world wide sources and announces documents that have recently been entered into the NASA Scientific and Technical Information Database.


Microstructural Principles of Food Processing and Engineering

Microstructural Principles of Food Processing and Engineering

Author: José Miguel Aguilera

Publisher: Springer Science & Business Media

Published: 1999-09-30

Total Pages: 466

ISBN-13: 9780834212565

DOWNLOAD EBOOK

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.