Shankar, P. N.
Slow Viscous Flows
Qualitative Features and Quantitative Analysis Using Complex Eigenfunction Expansions
Imperial College Press 2007.10
600 pp.(H) With CD-ROM
ISBN 1-86094-780-8
11,200円
Contents
1.Physical and Mathematical Background/ 2.Steady Planar Flows/ 3.Steady Three-Dimensional Flows/ 4.Unsteady Flows/ External Flows/ Appendices: Shperical Harmonics/ Mathieu Functions/ Aerofoil Sections/ Index/
* This unique book provides a unified and systematic account of internal, external and unsteady slow viscous flows, including the latest advances of the last decade, some of which are due to the author. The book shows how the method of eigenfunctions, in conjunction with least squares, can be used to solve problems of low Reynolds number flows, including three-dimensional internal and unsteady flows, which until recently were considered intractable. Although the methods used are quantitative, much stress is laid on understanding the qualitative nature of these intriguing flows. A secondary purpose of the book is to explain how the complex eigenfunction method can be used to solve problems in science and engineering. *
Campbell, G. et al. ed.
Bubbles in Food 2
Novelty, Health and Luxury
AACC 2008.11
464 pp.(H)
ISBN 1-891127-59-4
28,700円
Contents
1.A History of Aerated Foods/ 2.A History of Aerated Chocolate/ 3.Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer/ 4.Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure/ 5.Investigating the Bubble Size Distribution in Dough Using Ultrasound/ 6.Quantifying the Morphology of Bread Crusts/ 7.Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time/ 8.Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis/ 9.Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images/ 10.An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production/ 11.Structural Image Analysis of Food Foams and Aerated Food Products/ 12.Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters/ 13.Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin/ 14.Permeability of Bubbles Stabilized by Proteins/ 15.Bubbles Rising in Line: Champagne, Lager, Cider/ 16.Formation and Stability of Milk Foams/ 17.Characterization and Prediction of the Fracture Response of Solid Food Foams/ 18.Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact/ 19.Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)/ 20.Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation/ 21.Degassing of Dough Pieces During Sheeting/ 22.Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb/ 23.Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity/ 24.Role of the Crust Formation on Local Expansion During Bread Baking/ 25.Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread/ 26.In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking/ 27.X-Ray Tomography of Structure Formation in Bread and Cakes During Baking/ 28.CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening/ 29.Mechanism of Gas Cell Stability in Breadmaking/ 30.Bubbles in Bread: Is the Answer in the Genes?/ 31.The Influence of Dietary Fibres on Bubble Development During Bread Making/ 32.Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers/ 33.Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking/ 34.Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing/ 35.Structural Basis and Process Requirements for Corn-Based Products Crispness/ 36.A Knowledge Base on Cereal Food Foams Processing and Behaviour/ 37.Aeration of Biscuit Doughs During Mixing/ 38.Mathematical Modelling of Crumpet Formation/ 39.A History of Pizza/ Index/ *
Goodwin, J. W. & Hughes, R. W.
Rheology for Chemists 2nd ed.
Royal Society of Chemistry 2008.
264 pp.(H)
ISBN 0-85404-839-1
9,500円
Contents
* Rheology is primarily concerned with materials: scientific, engineering and everyday products whose mechanical behaviour cannot be described using classical theories. From biological to geological systems, the key to understanding the viscous and elastic behaviour firmly rests in the relationship between the interactions between atoms and molecules and how this controls the structure, and ultimately the physical and mechanical properties.
* Rheology for Chemists An Introduction takes the reader through the range of rheological ideas without the use of the complex mathematics. The book gives particular emphasis on the temporal behaviour and microstructural aspects of materials, and is detailed in scope of reference.
* An excellent introduction to the newer scientific areas of soft matter and complex fluid research, the second edition also refers to system dimension and the maturing of the instrumentation market. This book is a valuable resource for practitioners working in the field, and offers a comprehensive introduction for graduate and post graduates. *
Chhabra, R. P.
Non-Newtonian Flow and Applied Rheology 2nd ed.
Engineering Applications
Butterworth-Heinemann 2008.9
536 pp.(H)
ISBN 0-7506-8532-8
15,600円
Contents
1. Non-Newtonian fluid behaviour/ 2. Rheometry for non-Newtonian fluids/ 3. Flow in pipes and in conduits of non-circular cross-sections/ 4. Flow of multi-phase mixtures in pipes/ 5. Particulate systems/ 6. Heat transfer characteristics of non-Newtonian fluids in pipes/ 7. Momentum, heat and mass transfer in boundary layers/ 8. Liquid mixing Problems/ Index/
* This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers.
* This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. *
Binks, B. P. & Horozov, T. S. ed.
Colloidal Particles at Liquid Interfaces
Cambridge University Press 2008.8
520 pp.(P)
ISBN 0-521-07131-3
11,600円
Contents
1. Particles at liquid interfaces - an introduction/ 2. Structure and formation of particle monolayers at liquid interfaces/ 3. Theory for interactions between particles in monolayers/ 4. Particle-assisted wetting/ 5. Particle-laden interfaces: rheology, coalescence, adhesion and buckling/ 6. Solids-stabilized emulsions: a review/ 7. Novel materials derived from particles assembled on liquid surfaces/ 8. Interfacial particles in food emulsions and foams/ 9. Collection and attachment of particles by air bubbles in froth flotation/ 10. Antifoam effects of solid particles, oil drops and oil-solid compounds in aqueous foams/ 11. Metal foams: towards high temperature colloid chemistry/ Index/
* Small solid particles adsorbed at liquid interfaces arise in many industrial products and process, such as anti-foam formulations, crude oil emulsions and flotation. They act in many ways like traditional surfactant molecules, but offer distinct advantages. However, the understanding of how these particles operate in such systems is minimal. This book brings together the diverse topics actively being investigated, with contributions from leading experts in the field. *
Jakobsen, H. A.
Chemical Reactor Modeling
Multiphase Reactive Flows
Springer-Verlag 2008.6
1244 pp.(H)
ISBN 3-540-25197-9
30,000円
Contents
Part I Single Phase Flow: 1 Single Phase Flow/ 2 Elementary Kinetic Theory of Gases/ Part II Multiphase Flow: 3 Multiphase Flow/ 4 Flows of Granular Materials/ 5 Constitutive Equations/ 6 Chemical Reaction Engineering/ 7 Agitation and Fluid Mixing Technology/ 8 Bubble Column Reactors/ 9 The Population Balance Equation/ 10 Fluidized Bed Reactors/ 11 Packed Bed Reactors/ 12 Numerical Solution Methods/ Part III APPENDIX: A Mathematical Theorems/ B Equation of Change for Temperature for a Multicomponent System/ C Trondheim Bubble Column Model/ References/ Index/
* Chemical ReactorModeling closes the gap between Chemical Reaction Engineering and Fluid Mechanics. It presents the fundamentals of the single-fluid and multi-fluid models for the analysis of single- and multiphase reactive flows in chemical reactors with a chemical reactor engineering rather than mathematical bias. The book discusses numerical methods for solving the resulting equations as well as the interplay between physical and numerical modes. *
35-16 登録日 08.12.07
