Sewer Processes: Microbial and Chemical Process Engineering of Sewer Networks

Sewer Processes: Microbial and Chemical Process Engineering of Sewer Networks (Hardcover)
by Thorkild Hvitved-Jacobsen (Author)

Product Details
* Hardcover: 256 pages
* Publisher: CRC; 1 edition (December 20, 2001)
* Language: English
* ISBN-10: 1566769264

Book Description
Sewer Processes: Microbial and Chemical Process Engineering of Sewer Networks concentrates on process engineering of sewer networks from a chemical and microbiological point of view to be applied by sanitary and environmental engineers, and students. By considering the sewer as a chemical and biological reactor, the book extends beyond traditional hydraulics and pollutant transport to explain how in-sewer processes can be applied to managing, operating, and designing sewer networks. By understanding this concept and the data it generates, new modeling tools and design parameters can be developed that will assist engineers in reducing microbial and chemical pollution. The book establishes sewer processes as an integral part of managing, designing, and operating an urban wastewater system. It presents in-sewer processes from a fundamental and conceptual point of view for easy understanding by students. Both engineers and students will find the book's models and practical examples useful. It demonstrates a range of sewer and treatment issues, such as odor control, corrosion, and integrated wastewater treatment. It also explains how environmental process engineering principles can be applied to sewer design, resulting in better wastewater treatment and cleaner water entering receiving areas.

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Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods
by John S. Novak (Editor), Gerald M. Sapers (Editor), Vijay K. Juneja (Editor)

Product Details
* Paperback: 392 pages
* Publisher: CRC; 1 edition (November 27, 2002)
* Language: English
* ISBN-10: 1587160412

Book Description
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher. This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.

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