Pubbl/distr/stampa	Malden, Mass., : Blackwell Science, 2002
Descrizione fisica	1 online resource (332 p.)
Disciplina	579.362
Altri autori (Persone)	BerkeleyR. C. W
Soggetto topico	Bacillus (Bacteria)
Soggetto genere / forma	Electronic books.
ISBN	1-282-34167-7 9786612341670 0-470-69674-5 0-470-69521-8
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Applications and Systematics of Bacillus and Relatives; Contents; List of Contributors; Foreword; 1 Whither Bacillus?; 2 From Phylogeny to Systematics: the dissection of the genus Bacillus; 3 Longstanding Taxonomic Enigmas within the 'Bacillus cereus group' are on the Verge of being Resolved by Far-reaching Molecular Developments: forecasts on the possible outcome by an ad hoc team; 4 Bacillus cereus and Food Poisoning; 5 Thermophilic Bacillus Isolates from Antarctic Environments; 6 Bacilli Associated with Spoilage in Dairy Products and Other Food 7 Moderately Halophilic and Halotolerant Species of Bacillus and Related Genera8 Bacillus Identification - Traditional Approaches; 9 Modern Methods for Identification; 10 Nucleic Acid Analysis and SDS-PAGE of Whole-cell Proteins in Bacillus Taxonomy; 11 Bacillus thuringiensis Insecticides; 12 Bt Crops: a novel insect control tool; 13 Bacillus sphaericus and its Insecticidal Toxins; 14 The Importance of Bacillus Species in the Production of Industrial Enzymes; 15 Plant Growth Promotion by Bacillus and Relatives; 16 Insertion Sequence Elements and Transposons in Bacillus 17 Fingerprint Spectrometry Methods in Bacillus Systematics18 Whole-cell Fatty Acid Analysis in the Systematics of Bacillus and Related Genera; 19 Some Concluding Observations; Index
Record Nr.	UNINA-9910144698003321

Autore	Smith P. G (Peter Geoffrey), <1954->
Edizione	[1st ed.]
Pubbl/distr/stampa	Oxford ; ; Ames, Iowa, : Blackwell Science, c2007
Descrizione fisica	1 online resource (264 p.)
Disciplina	664/.024
Soggetto topico	Fluidization Fluid dynamics Food industry and trade
ISBN	0-470-69794-6 1-281-31205-3 9786611312053 0-470-99542-4 0-470-99541-6
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Applications of Fluidization to Food Processing; Contents; Preface; Glossary; Part One: Fundamentals of Fluidization; 1 A Description of Fluidized Bed Behaviour; An introduction to fluidization; Industrial applications of fluidization; Applications of fluidization in the food industry; Gas-solid fluidized bed behaviour; Influence of gas velocity; Geldart's classification; Bubbles and particle movement; Bubble formation at the distributor; Bubble growth and bubble shape; Minimum bubbling velocity; Bubble rise velocity; Particle movement due to bubble motion; Distributor plate design Characterisation of particulate solidsParticle size distribution; Mean particle size; Particle shape; Bulk particle properties; Terminal falling velocity and particle drag coefficient; Minimum fluidizing velocity in aggregative fluidization; Voidage and pressure drop at incipient fluidization; Carman-Kozeny equation; Ergun equation; Minimum fluidizing velocity as a function of terminal falling velocity; Semi-empirical correlations; Experimental measurement; Fluidized bed behaviour at high gas velocities; Slugging; Turbulent fluidization and fast fluidization; Elutriation and entrainment Other types of fluidizationSpouted beds; Centrifugal fluidization; Particulate fluidization; Nomenclature; References; 2 Characteristics of Aggregative Fluidization; Heat transfer; Correlations for heat transfer coefficients; Bed-surface heat transfer; Gas-particle heat transfer; Gas-particle heat transfer coefficient; Mass transfer; Correlations for mass transfer coefficients; Gas-particle mass transfer; Mixing; Introduction; Mechanisms of solids mixing; Mixing in fluidized beds; Vertical mixing of solids: the dispersion model; Rate of mixing; Mixing and segregation of dissimilar particles MechanismsPatterns of particle segregation; Examples of fluidized bed segregation; Nomenclature; References; Part Two: Applications; 3 Freezing; Low-temperature preservation of foods; Introduction; Industrial freezing equipment; Fluidized bed freezing; Capacity of fluidized bed freezers; Freezing rate and freezing point of foods; Prediction of freezing time; Design of fluidized bed freezers; Introduction; Heat transfer in fluidized bed freezers; Mixing, dispersion and residence time; Applications of fluidized bed freezing; Nomenclature; References; 4 Drying; Introduction; Principles of drying Water activityEffect of water activity on microbial growth; Effect of drying on food structure; Isotherms and equilibrium; Drying kinetics; Classification of driers; Fluidized bed drying; Material and energy balances; The well-mixed drier; The plug flow drier; Variations in fluidized bed drier design; Other fluidized bed drying techniques; Vibro-fluidization; Mechanical agitation; Centrifugal fluidization; Spouted bed drying; Microwave drying; Nomenclature; References; 5 Granulation; Granulation and particle growth; Particle-particle bonding; Bonding mechanisms Growth mechanisms in granulation
Record Nr.	UNISA-996208282103316

Autore	Newman E. I
Edizione	[2nd ed.]
Pubbl/distr/stampa	Oxford, Eng. ; ; Malden, Mass., : Blackwell Science, c2000
Descrizione fisica	1 online resource (406 p.)
Disciplina	333.95
Soggetto topico	Environmental sciences Ecology
Soggetto genere / forma	Electronic books.
ISBN	0-470-69817-9 1-282-34236-3 9786612342363 0-470-69872-1
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Applied Ecology and Environmental Management; Contents; Preface; Acknowledgements; 1 Introduction; 2 Energy, Carbon Balance and Global Climate Change; 3 Water; 4 Soil; 5 Fish from the Sea; 6 Management of Grazing Lands; 7 Management of Forests; 8 Pest control; 9 Pollution; 10 Conservation and Management of Wild Species; 11 Restoration of Communities; Glossary; References; Subject Index; Species Index
Record Nr.	UNINA-9910146742403321