Size Reduction of Divided Solids, part of the Industrial Equipment for Chemical Engineering set, presents a practical guide for choosing devices and flow and rate parameters in the size reduction of divided solids. The size reducing principles are presented, with their application to plant products used as examples, also taking into account the influences of heat and humidity. The author also provides the methods needed for understanding the equipment used in applied thermodynamics to encourage students and engineers to self build the programs they need. Chapters are complemented with appendices that provide additional information and associated references. - Includes the empirical laws governing overflow and underflow of a bulk solid - Provides characteristics of bulk solids - Presents a practical guide for choosing devices and flow and rate parameters in the size reduction of divided solids

This book gives a comprehensive account on the manufacturing techniques to synchronize the desired properties of both traditional and advanced ceramics. Offers exclusive and up to date information on industrial ceramic processing equipment and approaches and discusses actual industrial practices taking a product-oriented approach It should serve as a text to answer the processing of ceramics and achieve targeted product in industrial environment.

Essentials of Industrial Pharmacy is an attempt to comprehensively present, in a single book, various pharmaceutical processes and equipment that are frequently used for production of pharmaceutical dosage forms, along with quality control tests of these dosage forms. Pictorial/graphical illustrations provide easier understanding of complex pharmaceutical concepts, manufacturing processes of pharmaceutical dosage forms. Since it is imperative for pharmacy students to have a clear understanding of the basic concepts used in development of drugs into suitable and stable dosage forms. This book offers a wealth of information regarding basic aspects of pharmaceutical processes and dosage forms, in a single book, for undergraduate pharmacy students or science students (with no pharmacy background) intended to work in the pharmaceutical Industry.

We are very pleased to put forth the revised edition of 'Laboratory Manual of Pharmaceutics'. We have incorporated all the suggestions, modified it to make it easier, student friendly and relevant in terms of achieving curriculum outcome. We are very much thankful to all the learned teachers who have given their feedback whole-heartedly. We have even incorporated the changes in this manual based on the feedback given by the teachers from all the institutes. Now, we believe that the manual has been fulfilling the aspirations of pharmaceutics teachers and students too. This manual is prepared as per PCI Education Regulations, 2020 for Diploma Course in Pharmacy. The procedures and formulas of all the experiments are reviewed and added, so that the advancement in the methods or apparatus can be addressed. This manual is designed for 'outcome-based education' and each experiment is arranged in a uniform way such as practical significance, practical outcomes (PrOs) and its mapping with course outcomes, minimum theoretical background, resources used, procedure, precautions, observations, result, conclusion, references and related questions. We have also given the readings for the reference of students and better understanding. Moreover, assessment scheme is also given to help the student and teacher to know what to be assessed. A sincere attempt has been made through this manual to provide practical knowledge to the students related to various topics of Pharmaceutics. The manual mainly includes the experiments through which the students will learn to prepare conventional dosage forms and few cosmetic formulations in the laboratory. Besides, experiments related to handling of Indian Pharmacopoeia and National formulary of India will make the students familiar with the Indian official compendiums. The demonstration based experiments will help the students to understand the tablet compression process and quality control test of tablets, capsules, emulsions and single-dose parenteral preparations. A brief introduction to various dosage forms before the related experiments can assist in better perception of the experiment. Each experiment is divided into sections like aim, practical significance, relevant professional competencies, relevant course outcomes, practical skills, relevant affective domain related outcomes, practical outcomes, minimum theoretical background, requirements, contents, marketed preparations, related questions, references and assessment scheme. The manual has been designed with more emphasis on the practical skill improvement of the students so that the students can perform the practical with ease and comfort. Hope this manual will help the students to learn the concept, principles and perform the experiments virtually. We wish you all the best!!!

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.