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Describes twenty-one of the most important and commonly used additives A Concise Introduction to Additives for Thermoplastic Polymers focuses on additives for thermoplastic polymers and describes 21 of the most important and commonly used additives from Plasticizers and Fillers to Optical Brighteners and Anti-Microbial additives. It also includes chapters on safety and hazards, and prediction of service time models. While there are many exhaustive and complex books dealing with additives for polymers, the size of them deter students and many industry engineers from using them. The purpose of this book, therefore, is to fill this void and present a concise introduction to this important subject. Written in an accessible and practical style, the author introduces the reader to the complex subject of plastics additives in an engaging manner. His ability to be concise is the result of his teaching courses on the subject and using his own lecture notes for material. This book comprises the author's course notes so that a larger public can benefit from his knowledge. A Concise Introduction to Additives for Thermoplastic Polymers is the ideal primer for students who will later work in polymer science or the development of plastics formulation, as well as industry engineers and specialists who want to have a deeper knowledge of the plastics industry.

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.

“Plastics Additives and Testing” is a practical book for engineers and operators and discusses both inorganic and organic chemicals that are widely used as additives in plastics processing operations. It is common practice today to use analytical techniques to improve plastics processing. Because it is critically important to manufacture quality products, a reasonable balance must be drawn between control requirements and parameters for improved processing method with respect to plastics additives. This book serves to implement this balance in the manufacturing line. Written by a successful, international consultant with an excellent publishing track record, it combines plastics additives, testing and quality control and is a valuable and critical book for engineers and operators to have when performing their tasks.

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the «must-have» technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: «Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information – consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry.» —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 «This book is the best I have ever seen … a clear winner over all other food additive books .... a superb edition.» —SAAFOST (South African Association for Food Science and Technology)

Turbulent drag reduction by additives has long been a hot research topic. This phenomenon is inherently associated with multifold expertise. Solutions of drag-reducing additives are usually viscoelastic fluids having complicated rheological properties. Exploring the characteristics of drag-reduced turbulent flows calls for uniquely designed experimental and numerical simulation techniques and elaborate theoretical considerations. Pertinently understanding the turbulent drag reduction mechanism necessities mastering the fundamentals of turbulence and establishing a proper relationship between turbulence and the rheological properties induced by additives. Promoting the applications of the drag reduction phenomenon requires the knowledge from different fields such as chemical engineering, mechanical engineering, municipal engineering, and so on. This book gives a thorough elucidation of the turbulence characteristics and rheological behaviors, theories, special techniques and application issues for drag-reducing flows by surfactant additives based on the state-of-the-art of scientific research results through the latest experimental studies, numerical simulations and theoretical analyses. Covers turbulent drag reduction, heat transfer reduction, complex rheology and the real-world applications of drag reduction Introduces advanced testing techniques, such as PIV, LDA, and their applications in current experiments, illustrated with multiple diagrams and equations Real-world examples of the topic’s increasingly important industrial applications enable readers to implement cost- and energy-saving measures Explains the tools before presenting the research results, to give readers coverage of the subject from both theoretical and experimental viewpoints Consolidates interdisciplinary information on turbulent drag reduction by additives Turbulent Drag Reduction by Surfactant Additives is geared for researchers, graduate students, and engineers in the fields of Fluid Mechanics, Mechanical Engineering, Turbulence, Chemical Engineering, Municipal Engineering. Researchers and practitioners involved in the fields of Flow Control, Chemistry, Computational Fluid Dynamics, Experimental Fluid Dynamics, and Rheology will also find this book to be a much-needed reference on the topic.