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Simulation models are an established method used to investigate processes and solve practical problems in a wide variety of disciplines. Central to the concept of this second edition is the idea that environmental systems are complex, open systems. The authors present the diversity of approaches to dealing with environmental complexity and then encourage readers to make comparisons between these approaches and between different disciplines. Environmental Modelling: Finding Simplicity in Complexity 2nd edition is divided into four main sections: An overview of methods and approaches to modelling. State of the art for modelling environmental processes Tools used and models for management Current and future developments. The second edition evolves from the first by providing additional emphasis and material for those students wishing to specialize in environmental modelling. This edition: Focuses on simplifying complex environmental systems. Reviews current software, tools and techniques for modelling. Gives practical examples from a wide variety of disciplines, e.g. climatology, ecology, hydrology, geomorphology and engineering. Has an associated website containing colour images, links to WWW resources and chapter support pages, including data sets relating to case studies, exercises and model animations. This book is suitable for final year undergraduates and postgraduates in environmental modelling, environmental science, civil engineering and biology who will already be familiar with the subject and are moving on to specialize in the field. It is also designed to appeal to professionals interested in the environmental sciences, including environmental consultants, government employees, civil engineers, geographers, ecologists, meteorologists, and geochemists.

The common beans and pulses are diverse food resources of high nutritional value (protein, energy, fiber and vitamins and minerals) with broad social acceptance. These legume crops demonstrate global adaptability, genotypic and phenotypic diversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as Latin America, Africa, Asia, and North America, and on a scale similar to some other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type and cultivar selection, cropping environment and systems, storage conditions and handling infrastructure, processing and final product preparation. Nutrient content and bio-availability are dramatically influenced by these conditions. In recent years, beans and pulses have been cited for imparting specific positive health potentiating responses, such as hypocholesteremic response, mitigation of diabetes and colonic cancer, and weight control. Enhanced dry bean utilization focused on improved dietary health is an opportunity within both subsistent and developed populations. This book provides a contemporary source of information that brings together current knowledge and practices in the value chain of beans/pulses production, processing, and nutrition. It provides in-depth coverage of a wide variety of pertinent topics including: breeding, postharvest technologies, composition, processing technologies, food safety, quality, nutrition, and significance in human health. An experienced team of over 25 contributors from North America, Asia, and Africa has written 15 chapters, divided into three sections: Overview, production and postharvest technologies of beans and pulses Composition, value-added processing and quality Culinology, nutrition, and significance in human health Contributors come from a field of diverse disciplines, including crop sciences, food science and technology, food biochemistry, food engineering, nutritional sciences, and culinology. Dry Beans and Pulses Production, Processing and Nutrition is an essential resource for scientists, processors and nutritionists, whatever the work setting.

The book focusses on the recent technical research accomplishments in the area of polyethylene-based blends, composites and nanocomposites by looking at the various aspects of processing, morphology, properties and applications. In particular, the book details the important developments in areas such as the structure-properties relationship of polyethylene; modification of polyethylene with radiation and ion implantation processes; stabilization of irradiated polyethylene by the introduction of antioxidants; reinforcement of polyethylene through carbon-based materials as additives; characterization of carbon-based polyethylenes composites, polyethylene-based blends with thermoplastic and thermoset; characterization of polyethylene-based thermoplastic and thermoset blends; polyethylene-based blends with natural rubber and synthetic rubber; characterization of polyethylene-based natural rubber and synthetic rubber blends; characterization of polyethylene-based composites.

Nanomaterials are defined as materials in which at least one length dimension is below 100 nanometers. In this size regime, these materials exhibit particular – and tunable – optical, electrical or mechanical properties that are not present at the macro-scale. This opens up the possibility for a plethora of applications at the interface of materials, chemistry, physics and biology, many of which have already entered the commercial realm. When nanomaterials are blended with other materials not necessarily in the nanometer regime, the resulting nanocomposites can exhibit dramatically different properties than the bulk material alone, leading to an enhanced performance in terms of, for example, increased thermal and mechanical stability. This book presents the synthesis, characterization and applications of nanomaterials and nanocomposites, covering zero-dimensional, elemental nanoparticles, one-dimensional materials such as nanorods and nanowhiskers, two-dimensional materials such as graphene and boron nitride as well as three-dimensional materials such as fullerenes, polyhedral oligomers and zeolites, complemented by bio-based nanomaterials, e.g., cellulose, chitin, starch and proteins. Introductory chapters on the state-of-the-art of nanomaterial research and the chemistry and physics in nanoscience and nanotechnology round off the book.

Unique in combining the expertise of practitioners from university hospitals and that of academic researchers, this timely monograph presents selected topics catering specifically to the needs and interests of natural scientists and engineers as well as physicians who are concerned with developing nanotechnology-based treatments to improve human health. To this end, the book cover the materials aspects of nanomedicine, such as the hierarchical structure of biological materials, the imaging of hard and soft tissues and, in particular, concrete examples of nanotechnology-based approaches in modern medical treatments. The whole is rounded off by a discussion of the opportunities and risks of using nanotechnology and nanomaterials in medicine, backed by case studies taken from real life.

The recent introduction of the “nano” dimension to pyrotechnics has made it possible to develop a new family of highly reactive substances: nanothermites. These have a chemical composition that is comparable to that of thermites at submillimeter or micrometric granulometry, but with a morphology having a much increased degree of homogeneity. This book discusses the methods of preparation of these energetic nanomaterials, their specific properties, and the different safety aspects inherent in their manipulation.

Polymers are one of the most fascinating materials of the present era finding their applications in almost every aspects of life. Polymers are either directly available in nature or are chemically synthesized and used depending upon the targeted applications.Advances in polymer science and the introduction of new polymers have resulted in the significant development of polymers with unique properties. Different kinds of polymers have been and will be one of the key in several applications in many of the advanced pharmaceutical research being carried out over the globe. This 4-partset of books contains precisely referenced chapters, emphasizing different kinds of polymers with basic fundamentals and practicality for application in diverse pharmaceutical technologies. The volumes aim at explaining basics of polymers based materials from different resources and their chemistry along with practical applications which present a future direction in the pharmaceutical industry. Each volume offer deep insight into the subject being treated. Volume 1: Structure and Chemistry Volume 2: Processing and Applications Volume 3: Biodegradable Polymers Volume 4: Bioactive and Compatible Synthetic/Hybrid Polymers

Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements and other nutritional solutions. Carotenoids: Nutrition, Analysis and Technology is an up-to-date overview of the key areas of carotenoids in nutrition, therapy and technology. In the first section, the authors present a functional food perspective, outlining the therapeutic applications of the bioactive pigments. The second part is dedicated to the spectroscopic analysis of carotenoids, providing in-depth scientific methods and real research findings. In the final section, various technological applications of carotenoids are considered, including biotechnology and future prospects. Written by international experts in the field, this comprehensive book will be of interest to food scientists and researchers, nutritionists and health food companies. It will be of particular use to anyone involved in the spectroscopic analysis of carotenoids and other related bioactives.

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Provides a comprehensive introduction to the dynamic response of lattice materials, covering the fundamental theory and applications in engineering practice Offers comprehensive treatment of dynamics of lattice materials and periodic materials in general, including phononic crystals and elastic metamaterials Provides an in depth introduction to elastostatics and elastodynamics of lattice materials Covers advanced topics such as damping, nonlinearity, instability, impact and nanoscale systems Introduces contemporary concepts including pentamodes, local resonance and inertial amplification Includes chapters on fast computation and design optimization tools Topics are introduced using simple systems and generalized to more complex structures with a focus on dispersion characteristics

The latest tools and techniques for addressing the challenges of 21st century power generation, renewable sources and distribution systems Renewable energy technologies and systems are advancing by leaps and bounds, and it’s only a matter of time before renewables replace fossil fuel and nuclear energy sources. Written for practicing engineers, researchers and students alike, this book discusses state-of-the art mathematical and engineering tools for the modeling, simulation and control of renewable and mixed energy systems and related power electronics. Computational methods for multi-domain modeling of integrated energy systems and the solution of power electronics engineering problems are described in detail. Chapters follow a consistent format, featuring a brief introduction to the theoretical background, a description of problems to be solved, as well as objectives to be achieved. Multiple block diagrams, electrical circuits, and mathematical analysis and/or computer code are provided throughout. And each chapter concludes with discussions of lessons learned, recommendations for further studies, and suggestions for experimental work. Key topics covered in detail include: Integration of the most usual sources of electrical power and related thermal systems Equations for energy systems and power electronics focusing on state-space and power circuit oriented simulations MATLAB® and Simulink® models and functions and their interactions with real-world implementations using microprocessors and microcontrollers Numerical integration techniques, transfer-function modeling, harmonic analysis, and power quality performance assessment MATLAB®/Simulink®, Power Systems Toolbox, and PSIM for the simulation of power electronic circuits, including for renewable energy sources such as wind and solar sources Written by distinguished experts in the field, Integration of Renewable Sources of Energy, 2nd Edition is a valuable working resource for practicing engineers interested in power electronics, power systems, power quality, and alternative or renewable energy. It is also a valuable text/reference for undergraduate and graduate electrical engineering students.

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.