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Ultrasonic Extrusion

Ultrasonic Extrusion
Author: William B. Tarpley
Publisher:
Total Pages: 70
Release: 1961
Genre: Ceramics
ISBN:

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Ultrasonic and Advanced Methods for Nondestructive Testing and Material Characterization

Ultrasonic and Advanced Methods for Nondestructive Testing and Material Characterization
Author: Chi-hau Chen
Publisher: World Scientific
Total Pages: 682
Release: 2007
Genre: Medical
ISBN: 9812704094

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Ultrasonic methods have been very popular in nondestructive testing and characterization of materials. This book deals with both industrial ultrasound and medical ultrasound. The advantages of ultrasound include flexibility, low cost, in-line operation, and providing data in both signal and image formats for further analysis. The book devotes 11 chapters to ultrasonic methods. However, ultrasonic methods can be much less effective with some applications. So the book also has 14 chapters catering to other or advanced methods for nondestructive testing or material characterization. Topics like structural health monitoring, Terahertz methods, X-ray and thermography methods are presented. Besides different sensors for nondestructive testing, the book places much emphasis on signal/image processing and pattern recognition of the signals acquired.


Ultrasonic Extrusion: Reduction in Vehicle and Plasticizer Requirements for Non-Clay Ceramics

Ultrasonic Extrusion: Reduction in Vehicle and Plasticizer Requirements for Non-Clay Ceramics
Author:
Publisher:
Total Pages: 68
Release: 1961
Genre:
ISBN:

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Earlier work on the ultrasonic extrusion of lead and aluminum has been extended to the cold extrusion of plasticized ceramic compositions, resulting in significant improvements in increased extrusion rate (more than 100-fold), decreased extrusion pressure (2 to 10 fold), and in extruded specimen properties. It has also been found possible to extrude materials which are normally nonextrudable because of their low plasticizer or water content. Fused, ground alumina could be ultrasonically extruded with 15% less water than the minimum content without ultrasonics, and only 40 to 60% of that used in normal commercial practice. Significant improvement in the strength of as-extruded shapes, as well as reduced shrinkage and deformation in drying and firing, resulted. Compositions normally using 3 w/o ammonium alginate as a plasticizer can be extruded with 0.2 w/o plastizer when ultrasonically activated. It has been postulated that the ultrasonic effects observed are derived from reduction of surface friction, shear thinning of the thixotropic systems, particle orientation, surface-film rupture, and wetting phenomena. As-extruded specimen improvement was evidenced by a smoother surface and freedom from cracks, tearing, and peeling. When steel dies were used, abrasion of the die surface sometimes caused a superficially discolored surface in nonultrasonic extrusions. The comparable ultrasonic extrusions showed little or no discoloration as the ultrasonic power level was increased. Ultrasonically extruded specimens which were fired in the same kiln loading as their corresponding controls show small but consistent increases in fired density. Water absorption was approximately 75% of the control. The highest moduli of rupture in the fired specimens were found in the ultrasonic specimens even though these required only 25% of the extrusion pressure of the controls.


Functional Starch and Applications in Food

Functional Starch and Applications in Food
Author: Zhengyu Jin
Publisher: Springer
Total Pages: 229
Release: 2018-09-19
Genre: Technology & Engineering
ISBN: 9811310777

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This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, porous starch, starch microemulsions, microcrystalline starch and noncrystallization starch and their applications, this book provides a valuable reference for graduate students and research professionals in the food and chemical industries.


Nanocomposites

Nanocomposites
Author: Subbarayan Sivasankaran
Publisher: BoD – Books on Demand
Total Pages: 232
Release: 2019-01-23
Genre: Technology & Engineering
ISBN: 1789850118

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To have unimaginably outstanding useful properties (physical, mechanical, electrical, optical, chemical, and magnetic) in a single material design is a highly challenging task in the material science community, which can be achieved through nanocomposites. These nanocomposites can be produced from all conventional materials, which include polymers, metals/alloys, and ceramics, by modifying their internal structures. Due to modification of the structures of all kinds of conventional materials, at either the nano or ultra-fine level, the materials exhibit superior performance, which is a boon for all fields of science. In general, nanocomposite materials can be manufactured by solid-state processing techniques, liquid metallurgy, ex-situ and in-situ powder metallurgy, and other basic science synthesis routes. Furthermore, the possibility of making environmentally friendly materials is also possible with nanotechnology. Therefore, to investigate and demonstrate developments in the field of nanocomposites, this book is targeted at all the scientific personnel working in this field.


Starch in Food

Starch in Food
Author: Malin Sjöö
Publisher: Woodhead Publishing
Total Pages: 918
Release: 2017-11-25
Genre: Technology & Engineering
ISBN: 0081008961

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Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food


Alternatives to Conventional Food Processing

Alternatives to Conventional Food Processing
Author: Andrew Proctor
Publisher: Royal Society of Chemistry
Total Pages: 499
Release: 2011
Genre: Business & Economics
ISBN: 1849730377

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This multi-contributed book is edited by an expert in the field and includes chapters from across the globe. It is fully cross-disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.