Handbook Of Fiber Chemistry Second Edition Revised And Expanded

"Offers comprehensive coverage of the most important natural and synthetic fibers used in consumer goods, agriculture, industry, medicine, and engineering. Second Edition provides entirely new coverage of topics such as vinyl fibers; mammalian fibers related to wool; cotton, jute, silk, and kenaf fibers; and acrylic fibers."

The Handbook of Fiber Chemistry, Third Edition provides complete coverage of scientific and technological principles for all major natural and synthetic fibers. Incorporating new scientific techniques, instruments, characterization, and processing methods, the book features important technological advances from the past decade, particularly

The Handbook of Fiber Chemistry, Third Edition provides complete coverage of scientific and technological principles for all major natural and synthetic fibers. Incorporating new scientific techniques, instruments, characterization, and processing methods, the book features important technological advances from the past decade, particularly in fiber production and novel applications. It contains the latest data and insight into the chemistry and structural properties made possible by these advances. Authored by leading experts in the field of fiber science, most chapters in this third edition of a bestseller are either new or extensively updated. Chapters on synthetic fibers detail their formation from monomers, while those on natural fibers cover extraction and purification methods. Each chapter encompasses definitions, morphology, and fine structure; properties, testing, processing methods, and equipment; and the conversion into marketable products. Taking into account the recent expansion and diversification of markets for various fibers, this book also offers a solid foundation in the principles used for developing new fibers, including biologically and electronically active fibers. The Handbook of Fiber Chemistry, Third Edition offers a better understanding of the structure–property relationships of fibers and fiber-related phenomena. It is an ideal volume for scientists, technologists, and engineers working to develop novel and innovative products and technologies using natural and synthetic fibers.

Annual cotton production exceeds 25 million metric tons and accounts for more than 40 percent of the textile fiber consumed worldwide. A key textile fiber for over 5000 years, this complex carbohydrate is also one of the leading crops to benefit from genetic engineering. Cotton Fiber Chemistry and Technology offers a modern examination of cotton chemistry and physics, classification, production, and applications. The book incorporates new insight, technological developments, and other considerations. The book focuses on providing the most up-to-date information on cotton fiber chemistry and properties. Written by leading authorities in cotton chemistry and science, the book details fiber biosynthesis, structure, chemical composition and reactions, physical properties and includes information on biotech, organic, and colored cotton. The final chapters examine worldwide production, consumption, markets, and trends in the cotton industry. They also address environmental, workplace, and consumer risks from exposure to processing chemicals and emissions. Tracing the conversion of cotton fibers from raw materials into marketable products, Cotton Fiber Chemistry and Technology offers a complete overview of the science, technology, and economic factors that impact cotton production and applications today.

"Maintains and enhances the high standards set in Parts A, B, and C. Provides comprehensive coverage of both recently developed and potentially available fibers emphasizing completely new applications. Examines the latest advances in bicomponent specialty fibers and ultra-high-strength/high-modulus fibers."

This work details current advances in assessing the characteristics of polymers, single fibres and fibrous systems, and associated processes based on evolving theories in the physical, chemical and mechanical sciences. It focuses on recent develpments in selected characterization methods - such as Fourier transform infrared spectroscopy, Fourier transform nuclear magnetic resonance, electron diffraction, x-ray diffraction and electron microscopy - applicatble to polymers, fibres and textiles.

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.

While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a