Kejuruteraan Kimia

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, …

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of …

As the chemical process industry is among the most energy demanding sectors, chemical engineers are endeavoring to contribute towards sustainable future. Due to the limitation of fossil fuels, the ne …

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are pr …

Provides a state-of-the-art account of the various effects of impurities on the properties of engineering alloys. Outlines a wide range of methods for producing cleaner alloys. Traces the technologic …

This indispensable book describes lubricant additives, their synthesis, chemistry, and mode of action. All important areas of application are covered, detailing which lubricants are needed for a part …

This book presents wealth of information on British metallurgical aspects of archaeology and information on fuels and fuel ashes. It aims to integrate the scientific work and to build it more into th …

Tribosystem Analysis: A Practical Approach to the Diagnosis of Wear Problems provides a systematic framework for conducting root cause analyses and categorizing various types of wear. Designed specif …

Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements for consumers. Providing a …