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Pulsed-Power Systems describes the physical and technical foundations for the production and application of high-voltage pulses of very high-power and high-energy character. In the initial chapters, it addresses materials, components and the most common diagnostics. In the second part, three categories of applications with scientific and industrial relevance are detailed: production of strong pulsed electric and magnetic fields, intense radiation sources and pulsed electric (plasma) discharges.
Explosive pulsed power generators are devices that either convert the chemical energy stored in explosives into electrical energy or use the shock waves generated by explosives to release energy stored in ferroelectric and ferromagnetic materials. The objective of this book is to acquaint the reader with the principles of operation of explosive generators and to provide details on how to design, build, and test three types of generators: flux compression, ferroelectric, and ferromagnetic generators, which are the most developed and the most near term for practical applications. Containing a considerable amount of new experimental data that has been collected by the authors, this is the first book that treats all three types of explosive pulsed power generators. In addition, there is a brief introduction to a fourth type ix explosive generator called a moving magnet generator. As practical applications for these generators evolve, students, scientists, and engineers will have access to the results of a considerable body of experience gained by almost 10 years of intense research and development by the authors.
This authoritative text offers a unified, programmed summary of the principles underlying all charged particle accelerators — it also doubles as a reference collection of equations and material essential to accelerator development and beam applications. The only text that covers linear induction accelerators, the work contains straightforward expositions of basic principles rather than detailed theories of specialized areas. 1986 edition.
This book is designed primarily to meet two objectives. It is intended to serve as a textbook for a one-semester university course for graduate or senior undergraduate students in the physical sciences, electrical engineering and other related disciplines, or it may be used as a reference book for those who are working in the field. For those intending to use the book for self-study, a general knowledge of electromagnetism, electrical circuitry and plasma and discharge physics is necessary. In order to meet these diverse objectives, the authors have attempted to make the book reasonably compact so that it can fit in a one-semester schedule while retaining its comprehensiveness in serving as a reference book. The contents are arranged so that theory and practice are proportionally balanced and each topic consists of essentially four basic elements: fundamental principles, mathematical expressions and formulas, examples and illustrations, numerical data and applications. In order to keep its compactness, lengthy theoretical discussions and detailed mathematical derivations are avoided whenever possible.
While the basic operating principles of Helical Magnetic Flux Compression Generators are easy to understand, the details of their construction and performance limits have been described only in government reports, many of them classified. Conferences in the field of flux compression are also dominated by contributions from government (US and foreign) laboratories. And the government-sponsored research has usually been concerned with very large generators with explosive charges that require elaborate facilities and safety arrangements. This book emphasizes research into small generators (less than 500 grams of high explosives) and explains in detail the physical fundamentals, construction details, and parameter-variation effects related to them.
Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.