Effects Of Structural Components On Rheological And Meltdown Properties Of Ice Cream

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Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream

Author : Dieyckson Osvani Freire
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (122 download)

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Book Synopsis Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream by : Dieyckson Osvani Freire

Download or read book Effects of Structural Components on Rheological and Meltdown Properties of Ice Cream written by Dieyckson Osvani Freire and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although ice phase plays a dominant role on the physical properties of ice cream, other structural components also affect rheological and meltdown properties. However, there is a lack of information about these relationships in literature. Thus, the objectives of this work were to assess the effects of structural components on the rheological and meltdown properties. It was hypothesized that (1) rheological and meltdown properties were affected by fat destabilization, overrun and mix viscosity, among other parameters, and (2) meltdown behavior was influenced by the rheological properties of the ice cream matrix. Ice creams were made with a wide range of extent of fat destabilization (partially coalesced fat globules), overrun and mix viscosity (serum phase viscosity) to provide a wide range of structures and rheological properties. The structural parameters affected not only the meltdown properties, such as drip-through rate and final height, but also the rheological properties, including storage modulus, residual viscosity, yield stress and rheological destruction, obtained as thixotropy. Good correlations between the rheological parameters at 0[degrees]C with meltdown parameters were found. Structural parameters also affected rheological and meltdown properties in commercial ice cream products. Remarkably, models from the study with ice creams with controlled structural formation were found to fit well the commercial sample data.

Understanding the Meltdown Behavior of Frozen Dessert

Author : Biqing Wu
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (142 download)

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Book Synopsis Understanding the Meltdown Behavior of Frozen Dessert by : Biqing Wu

Download or read book Understanding the Meltdown Behavior of Frozen Dessert written by Biqing Wu and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ice cream meltdown test has been utilized to comprehend the structural changes in ice cream. While there is broad knowledge regarding the impact of ingredients and processing conditions on meltdown, an understanding of the fundamental mechanisms by which the structure influences the meltdown process remains limited. This study aims to investigate how the structural components of ice cream (fat destabilization, overrun, and mix viscosity) influence the entire meltdown process. Additionally, a sucrose model system was designed to aid in understanding the role of rheological properties, overrun, and phase separation between milk protein-polysaccharides in the meltdown process in both aerated and non-aerated systems.The induction time, melting rate, final drip-through weight extracted from the meltdown curve as well as the height change rate and final height calculated from the height-change curve offer as parameter to describe the meltdown process. Among all the structural components examined, ice cream mix viscosity was the most important parameter on the meltdown process. Only without the stabilizer, which meant the mix viscosity was the lowest, did the extent of fat destabilization and overrun influence the meltdown process. In the non-aerated system, it was observed that the type of polysaccharides, rather than rheological properties like mix viscosity or shear-thinning behavior, influenced the melting behavior. Specifically, the anionic polysaccharide exhibited a faster melting rate compared to the neutral ones. In the aerated system, when polysorbate 80 was included, there was a positive correlation between mix viscosity and both the induction time and melting rate. However, this correlation was not observed between shear- thinning behavior and rheological properties. Considering the strong correlation between shear-thinning behavior and apparent viscosity, as well as the relatively insignificant impact of shear-thinning behavior on the meltdown process compared to the apparent viscosity, the apparent viscosity appeared to be a more suitable parameter for describing the meltdown process. When the milk protein was introduced into the system, both the phase separation behavior and its correlation with the meltdown were investigated. It was observed that the locust bean gum system prevented of phase separation after freezing-melting, attributed to the formation of cryo-gel by locust bean gum. This cryo-gel structure further contributed to the maintenance of the foam structure during the meltdown test. Overall, this study provides a deeper insight into each main component's impact on the meltdown process. This knowledge contributes to the design of healthier frozen desserts with enhanced heat resistance.

Ice Cream

Author : Robert T. Marshall
Publisher : Springer
ISBN 13 : 1461501636
Total Pages : 371 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Ice Cream by : Robert T. Marshall

Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.

Ice Cream

Author : H Douglas Goff
Publisher : Springer Science & Business Media
ISBN 13 : 1461460964
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Ice Cream by : H Douglas Goff

Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Advances in Dairy Ingredients

Author : Geoffrey W. Smithers
Publisher : John Wiley & Sons
ISBN 13 : 111844826X
Total Pages : 345 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Advances in Dairy Ingredients by : Geoffrey W. Smithers

Download or read book Advances in Dairy Ingredients written by Geoffrey W. Smithers and published by John Wiley & Sons. This book was released on 2012-11-30 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

Advanced Dairy Chemistry, Volume 2

Author : Paul L. H. McSweeney
Publisher : Springer Nature
ISBN 13 : 3030486869
Total Pages : 497 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Advanced Dairy Chemistry, Volume 2 by : Paul L. H. McSweeney

Download or read book Advanced Dairy Chemistry, Volume 2 written by Paul L. H. McSweeney and published by Springer Nature. This book was released on 2020-12-08 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Food Emulsifiers and Their Applications

Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel

Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.

Ingredient Interactions and Their Effects on Rheological, Foaming, and Emulsifying Properties of Ice Cream Model Systems [microform]

Author : Jamie Valdine Patmore
Publisher : National Library of Canada = Bibliothèque nationale du Canada
ISBN 13 : 9780612659636
Total Pages : 129 pages
Book Rating : 4.6/5 (596 download)

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Book Synopsis Ingredient Interactions and Their Effects on Rheological, Foaming, and Emulsifying Properties of Ice Cream Model Systems [microform] by : Jamie Valdine Patmore

Download or read book Ingredient Interactions and Their Effects on Rheological, Foaming, and Emulsifying Properties of Ice Cream Model Systems [microform] written by Jamie Valdine Patmore and published by National Library of Canada = Bibliothèque nationale du Canada. This book was released on 2002 with total page 129 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Rheology of Fluid and Semisolid Foods: Principles and Applications

Author : M. A. Andy Rao
Publisher : Springer Science & Business Media
ISBN 13 : 0387709304
Total Pages : 491 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Rheology of Fluid and Semisolid Foods: Principles and Applications by : M. A. Andy Rao

Download or read book Rheology of Fluid and Semisolid Foods: Principles and Applications written by M. A. Andy Rao and published by Springer Science & Business Media. This book was released on 2010-04-28 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.

Advanced Dairy Chemistry Volume 2: Lipids

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
ISBN 13 : 0387288139
Total Pages : 816 pages
Book Rating : 4.3/5 (872 download)

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Book Synopsis Advanced Dairy Chemistry Volume 2: Lipids by : Patrick F. Fox

Download or read book Advanced Dairy Chemistry Volume 2: Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

The Rheology Handbook

Author : Thomas G. Mezger
Publisher : Vincentz Network GmbH & Co KG
ISBN 13 : 9783878701743
Total Pages : 308 pages
Book Rating : 4.7/5 (17 download)

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Book Synopsis The Rheology Handbook by : Thomas G. Mezger

Download or read book The Rheology Handbook written by Thomas G. Mezger and published by Vincentz Network GmbH & Co KG. This book was released on 2006 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Upcycling Legume Water: from wastewater to food ingredients

Author : Luca Serventi
Publisher : Springer Nature
ISBN 13 : 3030424685
Total Pages : 179 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Upcycling Legume Water: from wastewater to food ingredients by : Luca Serventi

Download or read book Upcycling Legume Water: from wastewater to food ingredients written by Luca Serventi and published by Springer Nature. This book was released on 2020-04-16 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products

Author : Tuyen Truong
Publisher : Springer
ISBN 13 : 3319238779
Total Pages : 75 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products by : Tuyen Truong

Download or read book Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products written by Tuyen Truong and published by Springer. This book was released on 2015-12-11 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in the processing and functionality of these products. Both herd managements strategies and fractionation techniques utilized to vary milk fat globule size are covered thoroughly, as are the effects of mechanical sheer processing. The influence of different size fat globules on aspects such as TAG composition, physical stability, viscosity, crystallization properties and electric conductivity are studied, as are the influences on processability and function. This Brief aims to highlight the importance of milk fat as a determinant of the microstructural, rheological and sensorial properties of fat-containing dairy products such as milk, cream, yogurt, ice cream, cheese, butter and milk chocolate. Since milk fat globules have a widely varied size distribution, controlling their size is of major importance in processing. In comprehensively covering the various methods used to vary milk fat globule size, this text serves as an important resource for those involved in dairy product processing.

Sensory Evaluation of Food

Author : Harry T. Lawless
Publisher : Springer Science & Business Media
ISBN 13 : 1441964886
Total Pages : 603 pages
Book Rating : 4.4/5 (419 download)

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Book Synopsis Sensory Evaluation of Food by : Harry T. Lawless

Download or read book Sensory Evaluation of Food written by Harry T. Lawless and published by Springer Science & Business Media. This book was released on 2010-09-27 with total page 603 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Food Industry

Author : Innocenzo Muzzalupo
Publisher : BoD – Books on Demand
ISBN 13 : 9535109111
Total Pages : 762 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Food Industry by : Innocenzo Muzzalupo

Download or read book Food Industry written by Innocenzo Muzzalupo and published by BoD – Books on Demand. This book was released on 2013-01-16 with total page 762 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to the increase in world population (more than seven billion inhabitants) the global food industry has the largest number of demanding and knowledgeable consumers. This population requires food products that fulfill the high quality standards established by the food industry organizations. Food shortages threaten human health, and also the disastrous extreme climatic events make food shortages even worse. This collection of articles is a timely contribution to issues relating to the food industry. The objective of this book is to provide knowledge appropriate for students, university researchers, and in general, for anyone wishing to obtain knowledge of food processing and to improve the food product quality.

Yogurt in Health and Disease Prevention

Author : Nagendra P. Shah
Publisher : Academic Press
ISBN 13 : 0128052724
Total Pages : 572 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value

A Dictionary of Chemical Engineering

Author : Carl Schaschke
Publisher : OUP Oxford
ISBN 13 : 0191002690
Total Pages : 449 pages
Book Rating : 4.1/5 (91 download)

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Book Synopsis A Dictionary of Chemical Engineering by : Carl Schaschke

Download or read book A Dictionary of Chemical Engineering written by Carl Schaschke and published by OUP Oxford. This book was released on 2014-01-09 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Dictionary of Chemical Engineering is one of the latest additions to the market leading Oxford Paperback Reference series. In over 3,400 concise and authoritative A to Z entries, it provides definitions and explanations for chemical engineering terms in areas including: materials, energy balances, reactions, separations, sustainability, safety, and ethics. Naturally, the dictionary also covers many pertinent terms from the fields of chemistry, physics, biology, and mathematics. Useful entry-level web links are listed and regularly updated on a dedicated companion website to expand the coverage of the dictionary. Comprehensively cross-referenced and complemented by over 60 line drawings, this excellent new volume is the most authoritative dictionary of its kind. It is an essential reference source for students of chemical engineering, for professionals in this field (as well as related disciplines such as applied chemistry, chemical technology, and process engineering), and for anyone with an interest in the subject.