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Thermal Energy Storage with Phase Change Materials
This book focuses on latent heat storage, which is one of the most efficient ways of storing thermal energy. Unlike the sensible heat storage method, the latent heat storage method provides much higher storage density with a smaller difference between storing and releasing temperatures. Thermal Energy Storage with Phase Change Materials is structured into four chapters that cover many aspects of thermal energy storage and their practical applications. Chapter 1 reviews selection, performance, and applications of phase change materials. Chapter 2 investigates mathematical analyses of phase change processes. Chapters 3 and 4 present passive and active applications for energy saving, peak load ...
Thermal Energy Storage with Phase Change Materials
This book focuses on latent heat storage, which is one of the most efficient ways of storing thermal energy. Unlike the sensible heat storage method, the latent heat storage method provides much higher storage density with a smaller difference between storing and releasing temperatures. Thermal Energy Storage with Phase Change Materials is structured into four chapters that cover many aspects of thermal energy storage and their practical applications. Chapter 1 reviews selection, performance, and applications of phase change materials. Chapter 2 investigates mathematical analyses of phase change processes. Chapters 3 and 4 present passive and active applications for energy saving, peak load ...
Application of Novel Thermal Technology in Foods Processing
Advanced and novel thermal technologies, such as ohmic heating, dielectric heating (e.g., microwave heating and radio frequency heating), and inductive heating, have been developed to improve the effectiveness of heat processing whilst guaranteeing food safety and eliminating undesirable impacts on the organoleptic and nutritional properties of foods. Novel thermal technologies rely on heat generation directly inside foods, which has implications for improving the overall energy efficiency of the heating process itself. The use of novel thermal technologies is dependent on the complexity and inherent properties of the food materials of interest (e.g., thermal conductivity, electrical resista...
Thermal Technologies in Food Processing
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks...
Spark-Plasma Sintering and Related Field-Assisted Powder Consolidation Technologies
Electromagnetic field-assisted sintering techniques have increasingly attracted attention of scientists and technologists. Spark-plasma sintering (SPS) and other field-assisted powder consolidation approaches provide remarkable capabilities to the processing of materials into configurations previously unattainable. Of particular significance is the possibility of using very fast heating rates, which, coupled with the field-assisted mass transport, stand behind the purported ability to achieve high densities during consolidation and to maintain the nanostructure of consolidated materials via these techniques. Potentially, SPS and related technologies have many significant advantages over the conventional powder processing methods, including the lower process temperature, the shorter holding time, dramatically improved properties of sintered products, low manufacturing costs, and environmental friendliness.
New Trends in Lyotropic Liquid Crystals
Liquid crystals (LCs) were discovered more than a century ago, and were, for a long time, treated as a physical curiosity, until the development of flat panel screens and display devices caused a revolution in the information display industry, and in fact in society. There would be no mobile phones without liquid crystals, no flat screen TVs or computer monitors, no virtual reality, just to name a few of the applications that have changed our whole world of vision and perception. All of these inventions are based on liquid crystals that are formed through a change in temperature, thermotropic LCs. However, there is another form of liquid crystals, described even earlier, yet much less talked...
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Processing and storage can cause changes and interactions in food components that have effects on nutritional value, organoleptic characteristics or even food safety. This book includes 19 research works showing important and interesting advances, as well as new approaches, in this research topic. Four articles are dedicated to studying the effect of canning conditions (filling media and some ingredients) on the diverse parameters of quality for fish and pet foods. Three articles are devoted to studying the effects of dehydration (pre-treatments and drying procedures). One article is dedicated to monitoring the elaboration of a fermented and dehydrated product (sausage) using a portable NIRS...
Sensory Marketing
The book covers the ongoing shift from mass-marketing and micro-marketing to sensory marketing in terms of the increased individualization in the contemporary society. It shows the importance in reaching the individuals' five senses at a deeper level than traditional marketing theories do.
Sustainable Utility Systems
This book provides a thorough guidance on maximizing the performance of utility systems in terms of sustainability. It covers general structure, typical components and efficiency trends, and applications such as top-level analysis for steam pricing and selection of processes for improved heat integration. Examples are provided to illustrate the discussed models and methods to give sufficient learning experience for the reader.
