Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding
Materials Principles and Practice
โ Scribed by Newey C., Weaver G. (Editors)
- Tongue
- English
- Leaves
- 395
- Category
- Library
No coin nor oath required. For personal study only.
โฆ Synopsis
The Open University, Milton Keynes, U.K., 1990. - 395 p.
This book it is written for engineers - people who make things ('products') and is about what materials are for. Reorganizes materials science in a new and original way - properties are for service and for production as well as for understanding. It is an Open University self-study text in lucid style and with a wealth of exercises (with answers). Stresses the generality of materials behaviour over all classes of material while still teaching the distinctive natures of metals, polymers, ceramics and composites. Provides a rich learning environment covering mechanical, electrical and chemical characteristics of materials. Introduces the technology and science of materials at university level. Appeals through its two colour presentation and generous illustration.The book encourages you to 'learn by doing' by providing exercises and self-assessment questions (SAQs). Answers are given at the end of each chapter, together with a set of objectives. The objectives are statements of what you should be able to do after studying the chapter. They are matched to the self-assessment questions.Products, Properties, Processes and Principles
The Nature of Materials
An Atomic View of Solids
Temperature as an Agent of Change
Controlling the Mix
Mechanical Properties for Processing and Use
Chemical Properties for Processing and Use
โฆ Subjects
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