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Market: Scientists, engineers, and graduate students in vacuum technology. This volume presents numerous techniques developed in the early 1960s for the efficient construction of reliable vacuum seals, and provides critical insights into the design, construction, and assembly of vacuum systems. Extensively researched, this work covers a variety of sealing techniques and design concepts that remain as technologically relevant now as they were nearly three decades ago.
In the decade and a half since the publication of the Second Edition of A User?s Guide to Vacuum Technology there have been many important advances in the field, including spinning rotor gauges, dry mechanical pumps, magnetically levitated turbo pumps, and ultraclean system designs. These, along with improved cleaning and assembly techniques have made contamination-free manufacturing a reality. Designed to bridge the gap in both knowledge and training between designers and end users of vacuum equipment, the Third Edition offers a practical perspective on today?s vacuum technology. With a focus on the operation, understanding, and selection of equipment for industrial processes used in semiconductor, optics, packaging, and related coating technologies, A User?s Guide to Vacuum Technology, Third Edition provides a detailed treatment of this important field. While emphasizing the fundamentals and touching on significant topics not adequately covered elsewhere, the text avoids topics not relevant to the typical user.
Market: Students and researchers in space and high-vacuum technology and materials science. This handbook was originally prepared so that workers would not have to consult a great many sources to learn what procedures and materials were used to construct tubes and other evacuated devices. Even now, as space and high-vacuum research are yielding new information daily, much of the subject matter in this seminal work, such as properties of materials, are as cogent as they were in 1964 when the book was first published.
Offering a basic understanding of each important topic in vacuum science and technology, this book concentrates on pumping issues, emphasizes the behavior of vacuum pumps and vacuum systems, and explains the relationships between pumps, instrumentation and high-vacuum system performance. The book delineates the technical and theoretical aspects of the subject without getting in too deep. It leads readers through the subtleties of vacuum technology without using a dissertation on mathematics to get them there. An interesting blend of easy-to-understand technician-level information combined with engineering data and formulae, the book provides a non-analytical introduction to high vacuum technology.
Presents an introduction to different phases of heat sealing. This book features reliable measuring methods to control heat seal quality, and offers methods for using peel seal and tear seal.
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.
This book is intended to provide a deep understanding on the advanced treatments of thermal properties of materials through experimental, theoretical, and computational techniques. This area of interest is being taught in most universities and institutions at the graduate and postgraduate levels. Moreover, the increasing modern technical and social interest in energy has made the study of thermal properties more significant and exciting in the recent years. This book shares with the international community a sense of global motivation and collaboration on the subject of thermal conductivity and its wide spread applications in modern technologies. This book presents new results from leading laboratories and researchers on topics including materials, thermal insulation, modeling, steady and transient measurements, and thermal expansion. The materials of interest range from nanometers to meters, bringing together ideas and results from across the research field.
Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.