The piecemeal fashion in which human factors research has been conducted in the maritime domain makes information retrieval available only by scanning through numerous research journals and conference papers. Bringing together human factors information from this and other domains, Human Factors in the Maritime Domain integrates a common body of knowledge into one single volume.

The book provides the vital background information necessary to acquire a core knowledge base and a much-needed over...

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all maj...

Principles of Chemical Engineering Processes: Material and Energy Balances introduces the basic principles and calculation techniques used in the field of chemical engineering, providing a solid understanding of the fundamentals of the application of material and energy balances. Packed with illustrative examples and case studies, this book:Discusses problems in material and energy balances related to chemical reactorsExplains the concepts of dimensions, units, psychrometry, steam properties,...

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts.

Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of...

Recently, there have been a number of advances in technology, including in mobile devices, globalization of companies, display technologies and healthcare, which require significant input and evaluation from human factors specialists. This textbook has been completely updated, with some chapters folded into other chapters and new chapters added.

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and fre...

Fundamentals of Nuclear Science and Engineering, Third Edition, presents the nuclear science concepts needed to understand and quantify the whole range of nuclear phenomena. Noted for its accessible level and approach, the Third Edition of this long-time bestselling textbook provides overviews of nuclear physics, nuclear power, medicine, propulsion, and radiation detection. Its flexible organization allows for use with Nuclear Engineering majors and those in other disciplines.

The Third Editi...

This Fourth Edition of Cartography: Visualization of Geospatial Data serves as an excellent introduction to general cartographic principles. It is an examination of the best ways to optimize the visualization and use of spatiotemporal data. Fully revised, it incorporates all the changes and new developments in the world of maps, such as OpenStreetMap and GPS (Global Positioning System) based crowdsourcing, and the use of new web mapping technology and adds new case studies and examples.

Now p...

Building on the success of previous editions, the 4th edition of 'Introduction to Human Factors and Ergonomics' provides a comprehensive and up to date introduction to the field. The new edition places the subject matter into a system context using a human-machine model to structure the chapters and a knowledge application model to structure the organisation of material in each chapter. Every chapter covers: Core Concepts, Basic Applications, Tools and Processes, and System Integration issues...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...