L.S. Young

Hard Ball Systems and the Lorentz Gas are fundamental models arising in the theory of Hamiltonian dynamical systems. Moreover, in these models, some key laws of statistical physics can also be tested or even established by mathematically rigorous tools. The mathematical methods are most beautiful but sometimes quite involved. This collection of surveys written by leading researchers of the fields - mathematicians, physicists or mathematical physicists - treat both mathematically rigourous results, and evolving physical theories where the methods are analytic or computational. Some basic topics: hyperbolicity and ergodicity, correlation decay, Lyapunov exponents, Kolmogorov-Sinai entropy, entropy production, irreversibility. This collection is a unique introduction into the subject for graduate students, postdocs or researchers - in both mathematics and physics - who want to start working in the field.

Hard Ball Systems and the Lorentz Gas are fundamental models arising in the theory of Hamiltonian dynamical systems. Moreover, in these models, some key laws of statistical physics can also be tested or even established by mathematically rigorous tools. The mathematical methods are most beautiful but sometimes quite involved. This collection of surveys written by leading researchers of the fields - mathematicians, physicists or mathematical physicists - treat both mathematically rigourous results, and evolving physical theories where the methods are analytic or computational. Some basic topics: hyperbolicity and ergodicity, correlation decay, Lyapunov exponents, Kolmogorov-Sinai entropy, entropy production, irreversibility. This collection is a unique introduction into the subject for graduate students, postdocs or researchers - in both mathematics and physics - who want to start working in the field.

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.