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High Pressure Fluid Technology for Green Food Processing
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and ...
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding...
Near-critical and Supercritical Water and Their Applications for Biorefineries
The book provides fundamental chemistry and properties of near-critical water (NCW) and supercritical water (SCW), criteria and challenges/solutions in reactor design for NCW and SCW processes, and up-to-date reviews and practice of a wide range of their applications in bio refineries including: production of hydrochars from biomass, SCW oxidation (SCWO) for waste treatment, SCW gasification (SCWG) of biomass and waste for hydrogen and methane production, hydrothermal liquefaction of biomass, production of chemicals and SCWO of biofuels for energy. It also presents techno-economic analysis of hydrogen production via SCWG of biomass. The book will be highly essential for both academic researc...
SUCCINITE , FOSSILIZED RESIN REDISCOVERED
Baltic amber fascinates thousands of tourists who come to the Baltic Sea. Small children and their parents are eager to bury the sand while looking for precious resin. It is not easy to find, and every large piece of amber found in the “cucumber season” makes headlines. Another category of amber hunters are professionals. These are people who make a living from extracting amber of jewelry value, because each piece of fossilized resin has quite a lot of value. This group is quite hermetic, and the places and methods of extraction remain in the sphere of understatement and are shrouded in a certain mystery. The aforementioned group is particularly interested in the uniqueness of Baltic amb...
Handbook of Solvents, Volume 2
Handbook of Solvents, Volume Two: Use, Health, and Environment, Third Edition, contains the most comprehensive information ever published on solvents and an extensive analysis of the principles of solvent selection and use. The book is intended to help formulators select ideal solvents, safety coordinators protect workers, and legislators and inspectors define and implement public safeguards on solvent usage, handling and disposal. The book begins with a discussion of solvent use in over 30 industries, which are the main consumers of solvents. The analysis is conducted based on available data and contains information on the types of solvents used and potential problems and solutions. In addi...
По косточкам. Разделываем пищевую индустрию на части
Пищевая индустрия изобрела для себя массу средств: от простых уловок до сложных современных технологий. Все они помогают удешевить производство. продлить срок годности и сделать продукт приятным на вид и на ощупь, В результате магазинная еда выглядит красивой и долго хранится. Вот только мы. покупатели, понятия не имеем о том. как и за счет чего это достигается.Перед вами книга, ав...
Strange Names of God
One of the most precarious and daunting tasks for sixteenth-century European missionaries in the cross-cultural mission frontiers was translating the name of «God» (Deus) into the local language. When the Italian Jesuit Matteo Ricci (1552-1610) introduced the Chinese term Shangti as the semantic equivalent of Deus, he made one of the most innovative cross-cultural missionary translations. Ricci's employment of Shangti was neither a simple rewording of a Chinese term nor the use of a loan-word, but was indeed a risk-taking «identification» of the Christian God with the Confucian Most-High, Shangti. Strange Names of God investigates the historical progress of the semantic configuration of Shangti as the divine name of the Christian God in China by focusing on Chinese intellectuals' reaction to the strangely translated Chinese name of God.
