Drying is of fundamental importance in most sectors of food processing. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the proc…
Knowledge of food science is applicable to all persons, in diverse college majors. This text is designed with a user-friendly approach to Food Science for the non-major.nThis text reviews an Introduction to Food Components – quality and water. Next it addresses carbohydrates – including starches, pectins and gums, breads and pasta, vegetables and fruits. Then proteins – meats, poultry, fi…
"Margaret Cargill's background as a linguist and research communications educator and Patrick O'Connor's experience as both research scientist and educator synergize to improve both the science and art of scientific writing. If the authors' goal is to give scientists the tools to write and publish compelling, well documented, clear narratives that convey their work honestly and in proper contex…
With the first edition being published over twenty years ago, the aim of this edition remains the same which is to place proper emphasis on the methods of matrix structural analysis used in current practice, and to provide the groundwork for forthcoming practice and allied, more advanced subject matter. This edition features new chapters on the nonlinear analysis of framed structures and treatm…
Reinforced Concrete: Mechanics and Design, 6/e is a perfect text for professionals in the field who need a comprehensive reference on concrete structures and the design of reinforced concrete. Reinforced concrete design encompasses both the art and science of engineering. This book presents the theory of reinforced concrete as a direct application of the laws of statics and mechanics of materia…