Electrospinning: Nanofabrication and Applications Books

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Electrospinning Nanofabrication and Applications


Electrospinning  Nanofabrication and Applications
  • Author : Bin Ding
  • Publisher : William Andrew
  • Release : 2018-11-12
  • ISBN : 9780128134412
  • Language : En, Es, Fr & De
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Electrospinning: Nanofabrication and Applications presents an overview of the electrospinning technique, nanofabrication strategies and potential applications. The book begins with an introduction to the fundamentals of electrospinning, discussing fundamental principles of the electrospinning process, controlling parameters, materials and structures. Nanofabrication strategies, including coaxial electrospinning, multi-needle electrospinning, needleless electrospinning, electro-netting, near-field electrospinning, and three-dimensional macrostructure assembling are also covered. Final sections explore the applications of electrospun nanofibers in different fields and future prospects. This is a valuable reference for engineers and materials scientist working with fibrous materials and textiles, as well as researchers in the areas of nanotechnology, electrospinning, nanofibers and textiles. Explores controllable fabrication of electrospun nanomaterials and their multifunctional applications Explains the electrospinning technique as used in nanofabrication and nanofibers Outlines the applications of electrospun nanofibrous materials in tissue engineering, filtration, oil-water separation, water treatment, food technology, supercapacitors, sensors and so on

Electrospun Materials and Their Allied Applications


Electrospun Materials and Their Allied Applications
  • Author : Inamuddin
  • Publisher : John Wiley & Sons
  • Release : 2020-05-27
  • ISBN : 9781119654865
  • Language : En, Es, Fr & De
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The aim of this book is to explore the history, fundamentals, manufacturing processes, optimization parameters, and applications of electrospun materials. The book includes various types of electrospun materials such as antimicrobial, smart, bioinspired systems. It focuses on the many application areas for electrospun materials such as energy storage and harvesting, catalysis, biomedical including gene delivery and tissue engineering, separation, adsorption and water treatment technologies, packaging. The book emphasizes the enhanced sustainable properties of electrospun materials, with the challenges and future developments being discussed in detail. The chapters are written by top-class researchers and experts from throughout the world.

Electrospinning


Electrospinning
  • Author : Joachim H. Wendorff
  • Publisher : John Wiley & Sons
  • Release : 2012-05-14
  • ISBN : 9783527320806
  • Language : En, Es, Fr & De
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Electrospinning is from the academic as well as technical perspective presently the most versatile technique for the preparation of continuous nanofi bers obtained from numerous materials including polymers, metals, and ceramics. Shapes and properties of fibers can be tailored according to the demand of numerous applications including filtration, membranes, textiles, catalysis, reinforcement, or biomedicals. This book summarizes the state-of-the art in electrospinning with detailed coverage of the various techniques, material systems and their resulting fiber structures and properties, theoretical aspects and applications. Throughout the book, the current status of knowledge is introduced with a critical view on accomplishments and novel perspectives. An experimental section gives hands-on guidance to beginners and experts alike.

Innovative Food Processing Technologies


Innovative Food Processing Technologies
  • Author :
  • Publisher : Elsevier
  • Release : 2020-08-18
  • ISBN : 9780128157824
  • Language : En, Es, Fr & De
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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 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.

Sensors in Water Pollutants Monitoring Role of Material


Sensors in Water Pollutants Monitoring  Role of Material
  • Author : D. Pooja
  • Publisher : Springer Nature
  • Release : 2019-10-24
  • ISBN : 9789811506710
  • Language : En, Es, Fr & De
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This book discusses the sensitivity, selectivity, and response times of different sensor materials and their potential application in the design of portable sensor systems for monitoring water pollutants and remediation systems. Beginning with an overview on water pollutants and analytical methods for their detection, the book then moves on to describing the advances in sensor materials research, and the scope for their use in different types of sensors. The book lays emphasis on techniques such as colorimetric, fluorescence, electrochemical, and biological sensing of conventional and emerging pollutants. This book will serve as a handy guide for students, researchers, and professional engineers working in the field of sensor systems for monitoring water pollutants to address various challenges.