Catálogo de publicaciones

Hydroxyapatite in the form of hydroxycarbonate apatite is the principal mineral component of bone tissue in mammals. In Bioceramics, it is classed as a bioactive material, which means bone tissue grows directly on it when placed in apposition without intervening fibrous tissue. Hydroxyapatite is hence commonly used as bone grafts, fillers and as coatings for metal implants. This important book provides an overview of the most recent research and developments involving hydroxyapatite as a key material in medicine and its application.

• Reviews the important properties of hydroxyapatite as a biomaterial
• Considers a range of specific forms of the material and their advantages
• Reviews a range of specific medical applications for this important material

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.

Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.

Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production.

• An authoritative and comprehensive review of good hygiene practice for the food industry
• Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG)
• Written and edited by world renowned experts in the field

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants.

Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment.

This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

• Provides a revised overview of the practices for safe processing
• Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants
• This essential second edition is useful for professionals responsible for hygiene in the food industry

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.

The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant.

With its distinguished editors and international team of contributors, Hygienic design of food factories is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

• An authoritative overview of hygiene control in the design, construction and renovation of food factories
• Examines the implications of hygiene and construction regulation in various countries on food factory design
• Describes site selection, factory layout and the associated issue of airflow

Hypersingular Integral Equations in Fracture Analysis explains how plane elastostatic crack problems may be formulated and solved in terms of hypersingular integral equations. The unknown functions in the hypersingular integral equations are the crack opening displacements. Once the hypersingular integral equations are solved, the crack tip stress intensity factors, which play an important role in fracture analysis, may be easily computed.

This title consists of six chapters: Elastic crack problems, fracture mechanics, equations of elasticity and finite-part integrals; Hypersingular integral equations for coplanar cracks in anisotropic elastic media; Numerical methods for solving hypersingular integral equations; Hypersingular boundary integral equation method for planar cracks in an anisotropic elastic body; A numerical Green's function boundary integral approach for crack problems; and Edge and curved cracks and piezoelectric cracks.

This book provides a clear account of the hypersingular integral approach for fracture analysis, gives in complete form the hypersingular integral equations for selected crack problems, and lists FORTRAN programs of numerical methods for solving hypersingular integral equations.

• Explains the hypersingular integral approach using specific and progressively more complex crack problems
• Gives hypersingular integral equations for selected crack problems in complete form
• Lists computer codes in FORTRAN for the numerical solution of hypersingular integral equations

Progress in Astronautics and Rocketry, Volume 7: Hypersonic Flow Research compiles papers presented at a conference on hypersonics held at the Massachusetts Institute of Technology in August 1961.

This book discusses the low Reynolds number effects, chemical kinetics effects, inviscid flow calculations, and experimental techniques relating to the problems in acquiring an understanding of hypersonic flow. The structure and composition of hypersonic wakes with attendant complex chemical kinetic effects is only briefly mentioned.

This text consists of five parts. Parts A to C comprise of theoretical papers on the problems of calculating flow fields at hypersonic speeds. The experimental techniques that are of immediate practical interest in view of the difficulty of flight testing are discussed in Parts D and E.

This publication is beneficial to engineers involved in advanced design problems.

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control.

Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments.

Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products.


*Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation
*Includes real-world, practical application to demonstrate the viability and challenges of working with this technology
*Provides necessary information for making correct determination on use of hyperspectral imaging