Chemie

Electrochemical processes are long known but are becoming increasingly important again, due to modern applications, such as electro-mobility or energy storage. Thus, electrochemistry is not only a topic for chemists and physicists, but also for technical engineers. This book addresses all aspects of electrochemistry, which are important in these days: electrodes, corrosion, interphases, processes, energy storage, analytical methods, and sensors.

Shape Memory Alloys - New Advances is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of shape memory alloys. It provides a thorough overview of the latest research efforts by international authors on shape memory alloys and opens new possible research paths for further novel developments.

This book contains selected papers from the conference CASICAM'22, presenting the latest advancements and discoveries in Additive Manufacturing (AM) technology. The chapters cover a wide range of topics related to AM, including design for additive manufacturing, functionally graded additive manufacturing (FGAM), new and innovative materials for AM, AM parts/processes modeling and simulation, AM process optimization, monitoring, and qualification, 4D printing, AM post-processing operations, AM product metrology and quality control, AM standards and certification, health, safety, and environment challenges, education, training, and research strategy, and AM applications and challenges.

This book presents a comprehensive view of emerging smart technologies in various food processing sectors. Specifically, it covers smart technologies applied in food production, food manufacturing, food packaging, storage, distribution, and food supply chain. Contributing authors are the key scientists with diverse backgrounds in either industry or academia.The book contains four parts with four chapters each, presenting recent smart technologies developed in their respective areas. Part I primarily focuses on the recent smart food production innovations such as precision agriculture, vertical farming, automation, robotics , livestock technology, modern greenhouse practices, artificial intelligence, and block chain that dramatically increase the quality of raw materials for the food industry. Part II provides the current knowledge and developments related to the recent smart technologies in manufacturing pertaining to various food sectors, non-thermal food preservation technologies, and 3D printing, developed for the food manufacturing industries that improve the organoleptic and nutritional quality, enhance chemical and microbial safety, as well as cost-effectiveness and convenience of processed foods. Part III covers smart technologies to ensure food safety in the supply chain, with monitoring and surveillance of food contamination, use of IoT and blockchain for food traceability and neural network approach for risk assessment. Part IV provides expert opinions on using smart technologies for minimizing waste and maximizing co-product recovery in food processing; upcycling technologies in food and sustainable value stream mapping in the food industry.This book will be a useful resource to graduate/undergraduate students and researchers in advanced food technology, practicing technologists/engineers in the food and related industries, food packaging industry, entrepreneurs and other scientists and technologists in smart and sustainable processes who seek information on design and development of these processes.

Der Bereich der Lebensmittelhygiene ist ein ebenso wichtiger wie vielfältiger. Das Beuth Taschenbuch 280/1 soll für die Verantwortlichen in Industrie und Verkauf eine Arbeitshilfe sein, die viele relevante Dokumente in einem kompakten Kompendium versammelt. Die abgedruckten Normen decken ein breites Spektrum von Aspekten rund um die Hygieneanforderungen im Lebensmittelbereich ab. Sie dienen in Verkaufsstätten, bei Herstellerbetrieben, Zwischenhändlern, Hygienebeauftragten und weiteren mit der Lebensmittelsicherheit betrauten Personen zum Nachschlagen, zur Vorbereitung auf Prüfungen oder auch als Konformitätsgrundlage. Unter vielen weiteren Themen finden sich diese in dem umfangreichen Buch: Hygieneanforderungen an Verkaufsbehälter (z.B. heiß gehaltene Lebensmittel, Lebensmittel bei Umgebungstemperatur, Salate und Salatsoßen in Selbstbedienung)Werkstoffe, Merkmale, Eignungsbeurteilung und KennzeichnungReinigung und DesinfektionBegriffeLüftungseinrichtungenRückstellprobenOnlinehandel mit Lebensmitteln Weitere wichtige Dokumente zum Thema finden sich im DIN-Taschenbuch 280/2. Das vorliegende DIN-Taschenbuch 280/1 enthält eine Auflistung der dort abgedruckten Normen und Verordnungen. Das Buch richtet sich an: Verkaufsstätten von Lebensmitteln, Hygienebeauftragte, Prüfstellen und Prüfpersonal, Hersteller von Verkaufskühlmöbeln

This book presents part of the proceedings of the Manufacturing and Materials track of the iM3F 2021 conference held in Malaysia. This collection of articles deliberates on the key challenges and trends related to manufacturing as well as materials engineering and technology in setting the stage for the world in embracing the Fourth Industrial Revolution. It presents recent findings with regard to manufacturing and materials that are pertinent toward the realizations and ultimately the embodiment of Industry 4.0, with contributions from both industry and academia.

Project Report from the year 2015 in the subject Chemistry - Food Chemistry, grade: A, University of Ibadan, course: Zoology, language: English, abstract: A study was carried out on the assessment of lead in the organs and tissues of domestic chicken (Gallus gallus domesticus) in Ibadan from August to September 2015. Ten (10) chickens (layers and broilers) expressed as samples 1-10 were purchased from different retailer markets (Bodija, Ojoo and Sango) within Ibadan City. The chickens were dissected to remove the intestine, liver, kidney, blood, feathers and muscles were oven-dried at 220 degree Celsius. The pulverized organ and tissues samples were acid-digested and analyzed for the heavy metal lead (Pb) using Buck Scientific Atomic Absorption Spectrophotometer (AAS). The results showed that the highest Pb concentrations in parts per million (ppm) were recorded in the liver (2.940+0.040), intestine (3.9800+0.500), kidney(3.6600+0.6000), feather (3.5900+0.06000), and muscle (3.400+0.4000) in sample 10, while the lowest concentration was recorded in the kidney (0.150+0.0300) in sample 1 all at Bodija Market . Analysis of Variance (ANOVA) revealed significance of the Pb metal in the organs and tissues of chickens at P< 0.05. Less than half of the samples had Pb concentration that exceeded the permissible limit of 0.1ppm set by FAO/WHO.

Introduction.- Analysis of locating determination.- Analysis of workpiece stability.- Analysis of clamping reasonability.- Analysis of attachment and detachment.- Analysis of locating accuracy.- Selection algorithm of locating datum.- Planning algorithm of locating point layout.- Determination method of clamping point layout for a rigid workpiece.- Fixturing layout optimization of thin-walled workpieces.- Matching method of fixture elements.

Paperback

Un'opera frutto della collaborazione di numerosi professionisti con esperienze e competenze altamente specifiche nel settore delle produzioni alimentari che, attraverso una struttura innovativa, mettono a confronto le problematiche igieniche con gli aspetti tecnologici, ingegneristici, legali e sanitari. Questo volume, articolato in 10 sezioni in un'ottica interdiscipilinare, fornisce informazioni atte a individuare i pericoli connessi ai processi di produzione degli alimenti, i successivi interventi di monitoraggio e gestione delle non conformità e l'applicazione di criteri standard e procedure per ridurre o prevenire i rischi associati al consumo degli alimenti in una chiave innovativa. Il volume si rivolge a: studenti, titolari o dipendenti di imprese alimentari, consulenti responsabili dell'autocontrollo, autorità di controllo ufficiale per il settore alimentare, personale dei laboratori di analisi alimentari, operatori della distribuzione, tecnici del comparto meccano-alimentare e degli altri settori connessi con gli alimenti, ristoratori ma anche a chiunque sia interessato ad approfondire le basi e le applicazioni dell'igiene in ambito domestico e/o professionale. Das Urheberrecht an bibliographischen und produktbeschreibenden Daten und an den bereitgestellten Bildern liegt bei Informazioni Editoriali, I.E. S.r.l., oder beim Herausgeber oder demjenigen, der die Genehmigung erteilt hat. Alle Rechte vorbehalten.

V dannom issledowanii my izuchaem fiziko-himicheskie harakteristiki sladkogo dizel'nogo topliwa posle obesseriwaniq, a takzhe prowerqem äti harakteristiki pri dobawlenii ätanola wysokoj chistoty VJeZhH (99,9%). Jeti swojstwa topliwa w smesi ätanola s dizel'nym topliwom byli opredeleny äxperimental'no, chtoby najti ih stabil'nost' i powysit' ih swojstwa i äffektiwnost' w dizel'nyh dwigatelqh. Fiziko-himicheskie harakteristiki smesi dizel'nogo topliwa s ätanolom opredelqlis' sleduüschimi äxperimentami (cetanowoe chislo, distillqciq ASTM, temperatura wspyshki, temperatura zastywaniq, kinematicheskaq wqzkost', plotnost' ASTM i teplotwornaq sposobnost').Cel' dannogo issledowaniq - poluchit' optimal'nuü smes' dizel'nogo topliwa s ätanolom dlq uluchsheniq raboty dizel'nyh dwigatelej i snizheniq wybrosow w dwigatele i wyhlopnyh gazow, proizwodimyh dwigatelqmi. Cel'ü dannogo issledowaniq qwlqetsq poluchenie optimal'noj smesi dizel'nogo ätanolowogo topliwa dlq uluchsheniq dizel'nyh dwigatelej i snizheniq wybrosow w dwigatele i wyhlopnyh gazow, proizwodimyh w dwigatelqh, a takzhe dlq äkonomicheskogo uluchsheniq dizel'noj promyshlennosti w Egipte i wo wsem mire.