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Monday 6 May 2024

Life and Oscillatory Reaction | Book Publisher International

In addition to the well-known chemical vibrational reactions, an enzyme oscillatory reaction using a semipermeable membrane has been discovered. It was found that the slow membrane permeation of the substrate caused the oscillatory reaction of the enzyme. Oscillatory reactions are thought to occur in actual biological membranes, and NADH and ATP were found to oscillate even in mitochondria. It was suggested that oscillatory reactions occur everywhere within the body.

On the other hand, calcium oscillation was discovered in the interaction between calcium and phospholipids, and then calcium oscillation was discovered in reactions with various substances.

It was also discovered that oscillatory reaction of other neurotransmitters occurs, suggesting that these oscillations serve as information for information transmission.

Author(s) Details:

Taketoshi Hideshima,
J. F. Oberlin University, Japan.

Please see the link here: https://stm.bookpi.org/LOR/article/view/14346

Fluid Mechanics and Machinery Lab Manual | Book Publisher International

The Fluid Mechanics and Machinery Lab Manual serves as a comprehensive guide designed to accompany students in their practical exploration of fundamental principles and applications within the field of fluid mechanics and machinery. The manual is structured to align with the core objectives of the academic program, emphasizing hands-on experiences that complement theoretical knowledge.

It guides learners through a series of meticulously crafted experiments covering diverse topics such as fluid statics, fluid dynamics, turbomachinery, and hydraulic machinery. Each experiment is meticulously designed to reinforce theoretical concepts, allowing students to develop a profound understanding of fluid mechanics principles. The exercises incorporate state-of-the-art equipment and modern measurement techniques, encouraging students to apply their knowledge in a practical setting. Emphasis is placed on fostering problem-solving skills, teamwork, and effective communication through group experiments and comprehensive lab reports.

Furthermore, the manual incorporates advanced projects that challenge students to delve into research-oriented tasks, promoting innovation within the realm of fluid mechanics and machinery. Throughout the manual, a continuous learning approach is encouraged, with exposure to cutting-edge technologies and methodologies, preparing students for a dynamic and evolving engineering landscape.

In summary, the Fluid Mechanics and Machinery Lab Manual serves as a vital tool in the holistic development of engineering students, bridging the gap between theoretical understanding and practical application. It aims to instill a sense of curiosity, critical thinking, and a commitment to excellence in the exploration of fluid mechanics and machinery concepts.

Author(s) Details:

D. Sathish,
Department of Mechanical Engineering, Dr. N.G.P. Institute of Technology, Coimbatore, Tamil Nadu, India.

M. Veeramanikandan,
Department of Mechanical Engineering, Sri Ramakrishna Institute of Technology, Coimbatore, Tamil Nadu, India.

R. Vijayakumar,
Department of Mechanical Engineering, Dr. N.G.P. Institute of Technology, Coimbatore, Tamil Nadu, India.

Please see the link here: https://stm.bookpi.org/FMMLM/article/view/14319

Novelties in Extrusion Technology | Chapter 6 | Extrusion Technology: Transforming Food Processing

The novel gateways for processing is one of the major developments in extrusion technology. The novelties in functional food processing, the extended application of extrusion through porosification, texturization and 3D printing offer numerous advantages to develop novel food products by extrusion. The supercritical extrusion provides additional advantages over and above the extrusion in terms of expansion, bioactive component stability etc. The low temperature application of an extruder in ice cream making provides novel texture and organoleptic experience in the finished product.

Author(s) Details:

Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Dr. Rinku Agrawal,
MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14300

Intervention of Extrusion for Encapsulation | Chapter 5 | Extrusion Technology: Transforming Food Processing

The protection of bioactive compounds from higher processing, storage conditions and stomach juices, enzymes is crucial to aid in the absorption. The delicate flavour molecules, vitamins, and natural colours are separated from the outer environment by the wall material and keeping the molecules safe as a core material. A new and promising technology for encapsulation of bioactive compounds, flavors, and probiotics has been developed. The method is based on the disruption of electrostatic forces at the tip of the needle and discharging the small droplets with a specific charge. The extrusion encapsulation technique provides an opportunity for the food processor to enhance the utilization and accessibility in the developed functional foods. The shelf-life of the heat/ acid/oxygen labile compounds is increased by the encapsulation process.

Applications of Extrusion in Food Processing | Chapter 4 | Extrusion Technology: Transforming Food Processing

Extrusion technology has emerged as a versatile tool in the food processing industry, offering numerous advantages such as enhanced product functionality, improved nutritional value, extended shelf-life, and cost-effectiveness. This chapter provides a comprehensive overview of the application of extrusion technology in food processing, covering various aspects ranging from the basic principles of extrusion to its diverse applications in different food categories. This chapter delves into the application of extrusion technology in the production of a wide array of food products, including breakfast cereals, snacks, pasta, pet foods, meat analogs, confectioneries and functional ingredients. This chapter underscores the significant role of extrusion technology as a versatile and efficient tool for industry by-product utilization, offering unparalleled opportunities for innovation and product development in the food industry.

Transforming Food Production: A Review of Extrusion Technology and its Applications | Chapter 3 | Extrusion Technology: Transforming Food Processing

The modern lifestyle and changing food consumption patterns have created a demand for nutritionally upgraded food products without compromising the sensory attributes of the products. The food industry and food scientists are continuously developing a new era of food products and processing technologies. One such technology is “extrusion” in which the mixed food ingredients are squeezed through a die under differential pressure and temperature to produce a variety of food products.

Introduction to Extrusion Technology | Chapter 2 | Extrusion Technology: Transforming Food Processing

Food extrusion technology has emerged as a pivotal process in the food industry, revolutionizing the production of a wide array of food products. This chapter provides a comprehensive introduction to the principles, significance and commercial applications of food extrusion technology. It delves into the significant advantages offered by extrusion technology, including enhanced nutritional value, improved texture, extended shelf life, and cost-effectiveness. Furthermore, the chapter explores the diverse applications of food extrusion across various food categories, ranging from breakfast cereals and snacks to pet foods and meat analogs. Overall, this chapter serves as a primer for understanding the role of food extrusion technology in modern food processing and its potential for driving innovation and product development in the food industry.