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This book is based on the authors' 100-plus years of experience as engineers and provides students with practical knowledge of what to expect as they enter the engineering field with a career in mind. Besides students, it will also serve as a practical guide for guidance counselors and recent engineering graduates, and contains topics infrequently found in other introductory engineering texts such as mentoring, interviewing, intellectual property, and how to navigate the variety of career choice...

"Packaging is rapidly becoming an area of microeclectronics technology which can limit the operating speed on an integrated circuit. To address this concern, much research and development attention now focuses on packaging in an effort to prevent it from impeding the speed of electronic systems. With ADVANCED ELECTRONIC PACKAGING, readers can learn about the full range of packaging concepts, from the introductory to the advanced level, and gain a deeper understanding of this rapidly growing area...

Prepared by a veteran flexible packaging specialist, this recent book provides a systematic review of this technology, with the emphasis on conversion processes. All unit process steps are covered including surface treatment and adhesion, printing and coating, drying, laminating, roll winding and slitting, and heat sealing. Also, formulation and permeability are discussed in detail. An introductory chapter provides an overview of the flexible packaging conversion business and a review of the dev...

As a consultant to the plastics industry, Ottmar Brandau's focus is on using his engineering knowhow and production management experience to improve quality and productivity, cut down cycle time and introduce secondary processes such as inline printing. This book is a thoroughly practical handbook that provides engineers and managers with the toolkit to improve production and engineering aspects in their own businesses - saving money, increasing output and improving competitiveness by adopting n...

Packaging novices and packaging veterans alike have come to rely on Fundamentals of Packaging Technology for its clear, concise and comprehensive content. Newly revised, updated and enlarged for 1999, Fundamentals is now more relevant and useful than ever. At 590 pages, containing nearly 300 illustrations, Fundamentals of Packaging Technology covers an impressive range of packaging technology issues. No wonder that Fundamentals of Packaging Technology has become the official and recommended p...

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial a...

Food Packaging: Advanced Materials, Technologies, and Innovations is a one-stop reference for packaging materials researchers working across various industries. With chapters written by leading international researchers from industry, academia, government, and private research institutions, this book offers a broad view of important developments in food packaging. Presents an extensive survey of food packaging materials and modern technologies Demonstrates the potential of various materials...

Discusses the growth mechanisms of tin whiskers and the effective mitigation strategies necessary to reduce whisker growth risks This book covers key tin whisker topics, ranging from fundamental science to practical mitigation strategies. The text begins with a review of the characteristic properties of local microstructures around whisker and hillock grains to identify why these particular grains and locations become predisposed to forming whiskers and hillocks. The book discusses the basic pro...

In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food qualit...