Water and Aqueous Solutions at Subzero Temperatures

Water and Aqueous Solutions at Subzero Temperatures

Author: Felix Franks

Publisher: Springer Science & Business Media

Published: 2013-11-11

Total Pages: 495

ISBN-13: 1475769520

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This Volume, the last of the series, is devoted to water in its metastable forms, especially at sub-zero temperatures. The past few years have wit nessed an increasing interest in supercooled water and amorphous ice. If the properties of liquid water in the normal temperature range are already eccentric, then they become exceedingly so below the normal freezing point, in the metastable temperature range. Water can be supercooled to -39°C without too much effort, and most of its physical properties show a re markable temperature dependence under these conditions. Although ade quate explanations are still lacking, the time has come to review available knowledge. The study of amorphous ice, that is, the solid formed when water vapor is condensed on a very cold surface, is of longer standing. It has achieved renewed interest because it may serve as a model for the liquid state. There is currently a debate whether or not a close structural relation ship exists between amorphous ice and supercooled water. The nucleation and growth of ice in supercooled water and aqueous solutions is also still one of those grey areas of research, although these topics have received considerable attention from chemists and physicists over the past two decades. Even now, the relationships between degree of supercooling, nucleation kinetics, crystal growth kinetics, cooling rate and solute concentration are somewhat obscure. Nevertheless, at the empirical level much progress has been made, because these topics are of considerable importance to biologists, technologists, atmospheric physicists and gla ciologists.


Supercritical Fluids

Supercritical Fluids

Author: E. Kiran

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 602

ISBN-13: 9401139296

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Supercritical fluids are neither gas nor liquid, but can be compressed gradually from low to high density and they are therefore interesting and important as tunable solvents and reaction media in the chemical process industry. By adjusting the density the properties of these fluids can be customised and manipulated for a given process - physical or chemical transformation. Separation and processing using supercritical solvents such as CO2 are currently on-line commercially in the food, essential oils and polymer industries. Many agencies and industries are considering the use of supercritical water for waste remediation. Supercritical fluid chromatography represents another, major analytical application. Significant advances have recently been made in materials processing, ranging from particle formation to the creation of porous materials. The chapters in this book provide tutorial accounts of topical areas centred around: (1) phase equilibria, thermodynamics and equations of state; (2) critical behaviour, crossover effects; (3) transport and interfacial properties; (4) molecular modelling, computer simulation; (5) reactions, spectroscopy; (6) phase separation kinetics; (7) extractions; (8) applications to polymers, pharmaceuticals, natural materials and chromatography; (9) process scale-up.


Properties of Water in Foods

Properties of Water in Foods

Author: D. Simatos

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 692

ISBN-13: 9400951035

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Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.


Texture in Food

Texture in Food

Author: B M McKenna

Publisher: Woodhead Publishing

Published: 2003-07-03

Total Pages: 446

ISBN-13: 9781855736733

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Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids


The Atmospheric Chemist’s Companion

The Atmospheric Chemist’s Companion

Author: Peter Warneck

Publisher: Springer Science & Business Media

Published: 2012-02-17

Total Pages: 438

ISBN-13: 9400722753

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This companion provides a collection of frequently needed numerical data as a convenient desk-top or pocket reference for atmospheric scientists as well as a concise source of information for others interested in this matter. The material contained in this book was extracted from the recent and the past scientific literature; it covers essentially all aspects of atmospheric chemistry. The data are presented primarily in the form of annotated tables while any explanatory text is kept to a minimum. In this condensed form of presentation, the volume may serve also as a supplement to many textbooks used in teaching the subject at various universities.


Processing Fruits

Processing Fruits

Author: Diane M. Barrett

Publisher: CRC Press

Published: 2004-08-30

Total Pages: 861

ISBN-13: 1420040073

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The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage includes fresh-cut fruits, non-thermal methods of fruit processing, and more information on the effects of variety and maturity on processed product quality. It presents a wide range of information on fruits and fruit products and covers traditional as well as the newest technologies.


Principles of Thermal Ecology: Temperature, Energy and Life

Principles of Thermal Ecology: Temperature, Energy and Life

Author: Andrew Clarke

Publisher: Oxford University Press

Published: 2017-09-08

Total Pages: 464

ISBN-13: 0192538780

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Temperature affects everything. It influences all aspects of the physical environment and governs any process that involves a flow of energy, setting boundaries on what an organism can or cannot do. This novel textbook reveals the key principles behind the complex relationship between organisms and temperature, namely the science of thermal ecology. It starts by providing a rigorous framework for understanding the flow of energy in and out of the organism, before describing the influence of temperature on what organisms can do and how fast they can do it. With these fundamental principles covered, the bulk of the book explores thermal ecology itself, incorporating the important extra dimension of interactions with other organisms. An entire chapter is devoted to the crucially important subject of how organisms are responding to climate change. Indeed, the threat of rapid climatic change on a global scale is a stark reminder of the challenges that remain for evolutionary thermal biologists, and adds a sense of urgency to this book's mission.


Tissue Engineered Medical Products (TEMPs)

Tissue Engineered Medical Products (TEMPs)

Author: Eliane Schutte

Publisher: ASTM International

Published: 2004

Total Pages: 267

ISBN-13: 0803134711

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Written by an international group of industry experts, regulators, and academics, this new ASTM publication provides the latest data on tissue engineering and the standards available for manufacturing TEMPs. Twenty-three peer-reviewed papers cover current technology, existing standards, development of new standards, and international standards used by regulatory bodies.


Nonlinearity with Disorder

Nonlinearity with Disorder

Author: Fatkulla Abdullaev

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 320

ISBN-13: 3642847749

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In the past three decades there has been enormous progress in identifying the essential role that nonlinearity plays in physical systems, including supporting soliton-like solutions and self-trapped sxcitations such as polarons. during the same period, similarly impressive progress has occurred in understanding the effects of disorder in linear quantum problems, especially regarding Anderson localization arising from impurities, random spatial structures, stochastic applied fields, and so forth. These striking consequences of disorder, noise and nonlinearity frequently occur together in physical systems. Yet there have been only limited attempts to develop systematic techniques which can include all of these ingredients, which may reinforce, complement or frustrate each other. This book contains a range of articles which provide important steps toward the goal of systematic understanding and classification of phenomenology. Experts from Australia, Europe, Japan, USA, and the USSR describe both mathematical and numerical techniques - especially from soliton and statistical physics disciplines - and applicaations to a number of important physical systems and devices, including optical and electronic transmission lines, liquid crystals, biophysics and magnetism.