N G van Kampen 1981 Amsterdam: North-Holland xiv + 419 pp price Dfl 180 This is a book which, at a lower price, could be expected to become an essential part of the library of every physical scientist concerned with problems involving fluctuations and stochastic processes, as well as those who just enjoy a beautifully written book. It provides an extensive graduate-level introduction which is clear, cautious, interesting and readable.

https://iopscience.iop.org/article/10.1088/0031-9112/34/4/040/pdf

Stochastic Processes in Physics and Chemistry

Research and development of antimicrobial materials for food applications such as packaging and other food contact surfaces is expected to grow in the next decade with the advent of new polymer materials and antimicrobials. This article reviews the different types of antimicrobial polymers developed for food contact, commercial applications, testing methods, regulations and future trends. Special emphasis will be on the advantages/disadvantages of each technology.

Review of antimicrobial food packaging

Polymer surface modification for the attachment of bioactive compounds

Hot air and freeze-drying of high-value foods: a review.

Antimicrobial food packaging in meat industry

Continued innovations in the polymer industry have made polymer surface modification methods a subject of intense research. The importance and necessity of surface modification of plastics are explained, and the advantages of physical surface treatments over the less-sophisticated chemical methods are outlined. Currently available physical surface modification methods for food packaging polymers are reviewed from the food packaging perspective. These physical surface modification methods include flame, corona discharge, UV, gamma-ray, electron beam, ion beam, plasma, and laser treatments. The principle of operation of each method is briefly described, and the advantages and disadvantages of each technique are cited. The extent to which each of these methods can produce the specific modifications desired is discussed. Furthermore, the effects of each treatment on barrier, mechanical, and adhesion properties of food packaging polymers are also examined. Finally, an overview of economic aspects of sophisticated surface modification techniques, including ion beam, plasma, and laser treatments, is presented.

Physical polymer surface modification methods and applications in food packaging polymers.

A mathematical model was constructed and solved in order to describe quantitatively the dynamic behavior of the primary and secondary drying stages of the freeze-drying of pharmaceuticals in trays. The theoretical results were compared with the experimental data of the freeze-drying of skim milk, and the agreement between the experimental data and the theoretical results is good. Detailed model calculations have indicated that the contribution of the removal of hound (unfrozen) water to the total mass flux of the water removed during primary drying, is not significant. For this reason, it was found that one could not

Mathematical Modelling of the Primary and Secondary Drying Stages of Bulk Solution Freeze-Drying in Trays: Parameter Estimation and Model Discrimination by Comparison of Theoretical Results With Experimental Data

Significance of pharmaceutical formulation (choosing of correct excipients in optimal quantities), effects of glass transition temperature, importance of theoretical modeling of the process, benefits of optimal control, and the advantages of remote monitoring of the process are presented. Experimental and theoretical research and development needs for the freeze-drying of pharmaceutical products are proposed and discussed.

Freeze-Drying of Pharmaceutical Products: Research and Development Needs

Laser-induced polymer surface modification is an emerging technique for imparting functional species to polymer surfaces. Laser technology, the important criteria in selecting an appropriate laser system and the principle of laser-assisted polymer surface modification are briefly discussed. Laser treatments have several benefits over other surface modification methods and new applications are being explored. Recent technological advances in laser surface modification and current applications of this technique pertaining to commonly used food packaging polymers are presented with state-of-the-art examples. Finally, the future applications of laser surface modified polymers in food packaging are examined and additional research requirements identified.

A new and emerging technology: Laser-induced surface modification of polymers

The problem of operating a tray freeze dryer to obtain a desired final bound water content in minimum time is formulated as an optimal control problem with the use of the rigorous unsteady state mathematical model of Sadikoglu and Liapis [9] that has been found to describe satisfactorily the experimental dynamic behavior of the primary and secondary drying stages of bulk solution freeze drying of pharmaceuticals in trays. The heat input to the material being dried and the drying chamber pressure are considered to be control variables. Constraints are placed on the system state variables by the melting and scorch temperatures during primary drying, and by the scorch temperature during secondary drying. Necessary conditions of optimality for both the primary and secondary drying stages are derived and presented, and an approach for constructing the optimal control policies that would minimize the drying times for both the primary and secondary drying stages, is presented. The theoretical approach p...

Hasan Sadikoglu

Papers

Physical polymer surface modification methods and applications in food packaging polymers.

Mathematical Modelling of the Primary and Secondary Drying Stages of Bulk Solution Freeze-Drying in Trays: Parameter Estimation and Model Discrimination by Comparison of Theoretical Results With Experimental Data

Freeze-Drying of Pharmaceutical Products: Research and Development Needs

A new and emerging technology: Laser-induced surface modification of polymers

Optimal control of the primary and secondary drying stages of bulk solution freeze drying in trays