Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Throughout the mining and processing of minerals, the mined ore undergoes a number of crushing, grinding, cleaning, drying, and product sizing operations as it is processed into a marketable commodity. These operations are highly mechanized, and both individually and collectively these processes can generate large amounts of dust. If control technologies are inadequate, hazardous levels of respirable dust may be liberated into the work environment, potentially exposing workers. Accordingly, federal regulations are in place to limit the respirable dust exposure of mine workers. Engineering controls are implemented in mining operations in an effort to reduce dust generation and limit worker exposure.

Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.