Phase equilibria, phase diagrams and phase transformations : their thermodynamic basis / / Mats Hillert [[electronic resource]]

• Record Nr.: UNINA9910454232903321
• Autore: Hillert Mats <1924->
• Pubbl/distr/stampa: Cambridge : , : Cambridge University Press, , 2008
• ISBN: 1-107-17647-6; 1-283-32974-3; 9786613329745; 1-139-13425-6; 0-511-81278-7; 1-139-12921-X; 1-139-13141-9; 0-511-50406-3; 0-511-50620-1
• Edizione: [Second edition.]
• Descrizione fisica: 1 online resource (xiv, 510 pages) : digital, PDF file(s)
• Disciplina: 541.363
• Soggetti: Phase diagrams; Phase transformations (Statistical physics)
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Title from publisher's bibliographic system (viewed on 05 Oct 2015).
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Basic concepts of thermodynamics -- Manipulation of thermodynamic quantities -- Systems with variable composition -- Practical handling of multicomponent systems -- Thermodynamics of processes -- Stability -- Applications of molar Gibbs energy diagrams -- Phase equilibria and potential phase diagrams -- Molar phase diagrams -- Projected and mixed phase diagrams -- Direction of phase boundaries -- Sharp and gradual phase transformations -- Transformations in closed systems -- Partitionless transformations -- Limit of stability and critical phenomena -- Interfaces -- Kinetics of transport processes -- Methods of modelling -- Modelling of disorder -- Mathematical modelling of solution phases -- Solution phases with sublattices -- Physical solution models.
• Sommario/riassunto: Computational tools allow material scientists to model and analyze ; increasingly complicated systems to appreciate material behavior. Accurate use and interpretation however, requires a strong understanding of the thermodynamic principles that underpin phase equilibrium, transformation and state. This fully revised and updated edition covers the fundamentals of thermodynamics, with a view to modern computer applications. The theoretical basis of chemical equilibria and chemical changes is covered with an emphasis on the properties of phase diagrams. Starting with the basic principles, discussion moves to systems involving multiple phases. New chapters cover irreversible thermodynamics, extremum principles, and the thermodynamics of surfaces and interfaces. Theoretical descriptions of equilibrium conditions, the state of systems at equilibrium and the changes as equilibrium is reached, are all demonstrated graphically. With illustrative examples - many computer calculated - and worked examples, this textbook is an valuable resource for advanced undergraduates and graduate students in materials science and engineering.

Canned citrus processing : techniques, equipment, and food safety / / Yang Shan, editor-in-chief

• Record Nr.: UNINA9910825499103321
• Pubbl/distr/stampa: Amsterdam, Netherlands : , : Academic Press, , 2016; ©2016
• ISBN: 0-12-804702-X
• Descrizione fisica: 1 online resource (192 p.)
• Disciplina: 338.174304
• Soggetti: Citrus fruit industry; Canned fruit; Food handling
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: Front Cover; Canned Citrus Processing; Copyright; Contents; Preface; One - Overview of the Canned Citrus Industry; 1.1 INDUSTRY ; BACKGROUND; 1.2 HISTORY OF DEVELOPMENT; 1.2.1 Starting Stage (1959-1969); 1.2.2 Development Stage (1970s to the Mid-1980s); 1.2.3 Prosperous Stage (1990s to the Present Day); 1.3 CURRENT INDUSTRIAL SITUATION; Two - Canned Citrus Processing; 2.1 BACKGROUND; 2.2 CATEGORIES OF CANNED FOODS; 2.3 PRESERVATION PRINCIPLES OF CANNED FOODS; 2.3.1 Effect of Exhausting on Preservation of Canned Products; 2.3.2 Effect of Sealing on the Preservation of Canned Products; 2.6.1 Microwave Technique for Food Sterilization and Preservation2.6.2 Ohmic Sterilization; 2.6.3 Pulsed Light Sterilization Technology; 2.6.4 Ozone Sterilization Technique; 2.6.5 High-Pressure Sterilization; 2.6.6 Pulsed Electric Field; 2.6.7 Electrostatic Sterilization; 2.6.8 Magnetic Sterilization; 2.6.9 Induction Electronic Sterilization; 2.6.10 Other Sterilization Techniques; Three - Machinery and Equipment for Canned Citrus Product Processing; 3.1 MATERIAL HANDLING MACHINERY AND EQUIPMENT; 3.1.1 Belt-Driven Conveyors; 3.1.2 Bucket Elevator; 3.1.3 Spiral Conveyor; 3.2 CLEANING MACHINERY AND EQUIPMENT3.2.1 Cleaning Machinery for Raw Citrus Materials; 3.2.2 Cleaning Machinery for Packaging Containers; 3.3 MACHINERY AND EQUIPMENT FOR PROCESSING RAW CITRUS MATERIALS AND SEMIFINISHED PRODUCTS; 3.3.1 Citrus-Sorting Machine; 3.3.2 Scraper-Style Continuous Citrus Peel-Heating Machine; 3.3.3 Orange Segment-Sorting Machine; 3.3.4 Pilot Equipment for Removing Citrus Sac Coating by Complex Enzyme; 3.4 EXHAUST AND STERILIZATION MACHINERY AND EQUIPMENT; 3.4.1 Exhaust Machinery and Equipment; 3.4.2 Sterilization Equipment; 3.5 PACKAGING MACHINERY AND EQUIPMENT; 3.5.1 GT786 Automatic Vacuum Juice-Filling Machine3.5.2 Sealing Machinery for Canned Citrus Segment Products; 3.5.3 Spinning Capper; 3.5.4 Vacuum-Packaging Machine; 3.5.5 Labeling Machine; 3.5.6 Packing Machine; 3.5.7 Carton-Sealing Machine; 3.5.8 Strapping Machine; 3.6 TYPICAL CANNED CITRUS-PROCESSING PRODUCTION LINE; Four - Quality and Safety Control during Citrus Processing; 4.1 LIMITS AND REQUIREMENTS FOR PESTICIDE RESIDUES, CONTAMINANTS, AND ADDITIVESIN CITRUS AND CANNED PRODUCTS ACCORDINGTO NATIONAL STANDARDS; 4.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS FOR CANNED CITRUS PROCESSING; 4.2.1 Hazard Analysis and Critical Control Points Overview