The emphasis in this book is on the sedimentation of particles which are small enough for inertial and unsteady effects to be neglected, but large enough to make Brownian motion neglible.

Understanding the behavior of particles suspended in a fluid has many important applications across a range of fields, including engineering and geophysics. Comprising two main parts, this book begins with the well-developed theory of particles in viscous fluids, i.e. microhydrodynamics, particularly for single- and pair-body dynamics. Part II considers many-body dynamics, covering shear flows and sedimentation, bulk flow properties and collective phenomena. An interlude between the two parts provides the basic statistical techniques needed to employ the results of the first (microscopic) in the second (macroscopic). The authors introduce theoretical, mathematical concepts through concrete examples, making the material accessible to non-mathematicians. They also include some of the many open questions in the field to encourage further study. Consequently, this is an ideal introduction for students and researchers from other disciplines who are approaching suspension dynamics for the first time.

This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry