Woodhead Publishing The Alloy Tree: A Guide to Low-Alloy Steels, Stainless Steels and Nickel-Base Alloys

The alloy tree is a user-friendly, logical guide to the major metal alloys and their variants. Introductory chapters present a diagrammatic representation of a main alloy route map, which categorises each specific type of alloy. New types of metals that are all members of the same family can be developed, by adding different alloys together. Chemical formulas are given for each individual metal alloy. Data tables with information on designation (definition), description, background, chemical composition, properties, microstructure and applications are given for each alloy group. This book is an easy to use guide for the non-specialist, enabling the reader to grasp the fundamentals of alloy properties and uses, assisting with selecting the right alloy for a particular purpose. Key Features: illustrates the inter-relationship between the main alloy groups; traces the evolution and development of key alloys; comprehensive guide that looks at stainless steels, nickel alloys and low alloy steels and their role in the power generation, petrochemical and oil and gas industries. Contents: Introduction: The alloy tree; Group A: Creep resisting low alloy steels; Group B: Cryogenic, nickel low alloy steels; Group C: Martensitic and ferritic stainless steels; Group D: Duplex and superduplex stainless steels; Group E: Standard austenitic stainless steels; Group F: Austenitic and superaustenitic stainless steels; Group G: Corrosion resistant nickel alloys; Group F: Heat resistant stainless steels; Group I: Heat resistant nickel alloys; Group J: Nickel-copper and nickel-molybdenum alloys. Review ...written and edited by a wide range of microwave processing experts from around the world. -- Food Science and Technology This book is one to consult for the science and technology of microwave processing of food. -- Microbiology Today 2006 From the Back Cover With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent research on how this technology affects particular foods and how it can be optimised for the food industry. Part 1 discusses current research on how microwaves interact with the dielectric properties of foods and reviews its effects on nutritional and sensory quality. Building on this foundation, the range of applications of microwave processing from baking and drying to blanching, thawing and tempering are reviewed. It also looks at packaging issues. The final part of the book covers the key area of process measurement and control to ensure more uniform heating of food products. With its distinguished editors and international team of contributors, The microwave processing of foods is a standard reference for all those wishing to maximise the benefits of this important technology. About the Author Dr Chris Farrar graduated from Cambridge University in 1966 and was later awarded a PhD from the University's Department of Metallurgy and Materials. He worked at both TWI, Cambridge and Robert Jenkins and Co. Ltd, Rotherham, before being appointed Technical Director at Metrode Products Ltd, where most of his ideas and research for this book began. He is now a senior partner of the Chris Farrar Partnership - Metallurgical and Welding Consultancy.