Download or read book Thermal Safety of Chemical Processes written by Francis Stoessel and published by John Wiley & Sons. This book was released on 2021-05-24 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vollständig überarbeitete,aktualisierte 2. Auflage mit fünf neuen Kapiteln und den aktuellen IUPAC-Normen. Beschäftigt sich mit thermischen Risiken in der chemischen Prozessindustrie. Jedes Kapitel beginnt mit einer Fallstudie und den aus Zwischenfällen gewonnen Erkenntnissen.
Download or read book Lighting and Thermal Operations written by United States. Federal Energy Administration and published by . This book was released on 1974 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lighting and Thermal Operations written by Ross & Baruzzini, Inc and published by . This book was released on 1975 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lighting and Thermal Operations Guidelines written by United States. Office of Energy Conservation and Environment. Office of Buildings Programs and published by . This book was released on 1975 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lighting and Thermal Operations written by United States. Federal Energy Administration. Office of Conservation and Environment and published by . This book was released on 1974 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lighting and Thermal Operations Building Energy Reports Case Studies written by United States. Office of Energy Conservation and Environment. Office of Buildings Programs and published by . This book was released on 1975 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thermal Food Engineering Operations written by Nitin Kumar and published by John Wiley & Sons. This book was released on 2022-04-19 with total page 504 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Food Engineering Operations Presenting cutting-edge information on new and emerging food engineering processes, Thermal Food Engineering Operations, the first volume in the new series, “Bioprocessing in Food Science,” is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today. As the demand for healthy food increases in the current global scenario, manufacturers are searching for new possibilities for occupying a greater share in the rapidly changing food market. Compiled reports and updated knowledge on thermal processing of food products are imperative for commercial enterprises and manufacturing units. In the current scenario, academia, researchers, and food industries are working in a scattered manner and different technologies developed at each level are not compiled to implement for the benefits of different stakeholders. However, advancements in bioprocesses are required at all levels for the betterment of food industries and consumers. This series of groundbreaking edited volumes will be a comprehensive compilation of all the research that has been carried out so far, their practical applications, and the future scope of research and development in the food bioprocessing industry. This first volume includes all the conventional and novel thermal technologies based on conduction, convection, and radiation principles and covers the basics of microbial inactivation with heat treatments, aseptic processing, retorting, drying, dehydration, combined high-pressure thermal treatments, and safety and quality concerns in food processing. Before studying the novel non-thermal processes and the concept of minimal processing, comprehensive knowledge about the conventional thermal technologies is desired along with benefits, constraints, equipment, and implementation of these technologies. Whether for the engineer, scientist, or student, this series is a must-have for any library. This outstanding new volume: Discusses food safety and quality and thermal processing, laying the groundwork for further study and research Provides case studies of solid–liquid and supercritical fluid extraction Explores pasteurization, ohmic heating, irradiation, and more Presents cutting-edge information on new and emerging food engineering processes Audience: Process and chemical engineers, chemists, engineers in other disciplines, managers, researchers, scientists, students, and teachers working in the field of food engineering and processing
Download or read book Handbook of Thermal Process Modeling Steels written by Cemil Hakan Gur and published by CRC Press. This book was released on 2008-12-22 with total page 754 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Emerging Tool for Pioneering Engineers Co-published by the International Federation of Heat Treatment and Surface Engineering.Thermal processing is a highly precise science that does not easily lend itself to improvements through modeling, as the computations required to attain an accurate prediction of the microstructure and properties of work
Download or read book Non thermal Food Engineering Operations written by Enrique Ortega-Rivas and published by Springer Science & Business Media. This book was released on 2012-02-25 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes.
Download or read book Thermal and Catalytic Processing in Petroleum Refining Operations written by James G. Speight and published by CRC Press. This book was released on 2023-04-11 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Key Features: Describes feedstock evaluation and the effects of elemental, chemical and fractional composition. Details reactor types and bed types. Explores the process options and parameters involved. Assesses coke formation and additives. Considers next generation processes and developments.
Download or read book Essentials of Thermal Processing written by Gary S. Tucker and published by John Wiley & Sons. This book was released on 2011-06-09 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
Download or read book Thermal Separation Processes written by Klaus Sattler and published by John Wiley & Sons. This book was released on 2008-07-11 with total page 563 pages. Available in PDF, EPUB and Kindle. Book excerpt: This much-needed book presents a clear and very practice-oriented overview of thermal separation processes. An extensive introduction elucidates the physical and physicochemical fundamentals of different unit operations used to separate homogenous mixtures. This is followed by a concise text with numerous explanatory figures and tables referring to process and design, flowsheets, basic engineering and examples of separation process applications. Very helpful guidance in the form of process descriptions, calculation models and operation data is presented in an easy-to- understand manner thereby assisting the practicing engineer in the choosing and evaluation of separation processes and facilitating the modeling and design of innovative equipment. A comprehensive reference list provides further opportunity for the following up of special separation problems. Chemical and mechanical engineers, chemists, physicists and biotechnologists in research and development, plant design and environmental protection, as well as students in chemical engineering and natural sciences will find this all-embracing reference guide of tremendous value and practical use.
Download or read book Thermal Induced Membrane Separation Processes written by Mihir Kumar Purkait and published by Elsevier. This book was released on 2020-04-08 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Induced Membrane Separation Processes describes the fundamental and advanced areas associated with the field of thermal induced membrane separation processes. It includes extensive coverage of material selection, types, and theory of thermal induced membrane fabrication, characterization, and modification. This book focuses on the applications of various thermal induced membrane processes and discusses ancillary topics related to the subject, such as membrane modules, membrane contactors and reactors, preparation and characterization techniques, smart membranes, fouling and its mitigation, and economic analysis of the thermal induced membrane separation processes. Thermal Induced Membrane Separation Processes elaborates on every aspect on the thermal induced membranes in a simple and straightforward manner, helping readers ranging from students to researchers in academia and the industry to understand the processes for successful execution and implementation into their research. - Covers entire field of thermal induced membranes, providing basic to advanced knowledge of thermal induced membranes in a single source - Presents state-of-art research in the field - Includes the most up-to-date examples of the fabrication, modification, and applications of thermal induced membranes
Download or read book Thermal Processing of Foods written by K. P. Sandeep and published by John Wiley & Sons. This book was released on 2011-05-12 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.
Download or read book Efficient Simulation of Thermal Enhanced Oil Recovery Processes written by Zhouyuan Zhu and published by Stanford University. This book was released on 2011 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simulating thermal processes is usually computationally expensive because of the complexity of the problem and strong nonlinearities encountered. In this work, we explore novel and efficient simulation techniques to solve thermal enhanced oil recovery problems. We focus on two major topics: the extension of streamline simulation for thermal enhanced oil recovery and the efficient simulation of chemical reaction kinetics as applied to the in-situ combustion process. For thermal streamline simulation, we first study the extension to hot water flood processes, in which we have temperature induced viscosity changes and thermal volume changes. We first compute the pressure field on an Eulerian grid. We then solve for the advective parts of the mass balance and energy equations along the individual streamlines, accounting for the compressibility effects. At the end of each global time step, we account for the nonadvective terms on the Eulerian grid along with gravity using operator splitting. We test our streamline simulator and compare the results with a commercial thermal simulator. Sensitivity studies for compressibility, gravity and thermal conduction effects are presented. We further extended our thermal streamline simulation to steam flooding. Steam flooding exhibits large volume changes and compressibility associated with the phase behavior of steam, strong gravity segregation and override, and highly coupled energy and mass transport. To overcome these challenges we implement a novel pressure update along the streamlines, a Glowinski scheme operator splitting and a preliminary streamline/finite volume hybrid approach. We tested our streamline simulator on a series of test cases. We compared our thermal streamline results with those computed by a commercial thermal simulator for both accuracy and efficiency. For the cases investigated, we are able to retain solution accuracy, while reducing computational cost and gaining connectivity information from the streamlines. These aspects are useful for reservoir engineering purposes. In traditional thermal reactive reservoir simulation, mass and energy balance equations are solved numerically on discretized reservoir grid blocks. The reaction terms are calculated through Arrhenius kinetics using cell-averaged properties, such as averaged temperature and reactant concentrations. For the in-situ combustion process, the chemical reaction front is physically very narrow, typically a few inches thick. To capture accurately this front, centimeter-sized grids are required that are orders of magnitude smaller than the affordable grid block sizes for full field reservoir models. To solve this grid size effect problem, we propose a new method based on a non-Arrhenius reaction upscaling approach. We do not resolve the combustion front on the grid, but instead use a subgrid-scale model that captures the overall effects of the combustion reactions on flow and transport, i.e. the amount of heat released, the amount of oil burned and the reaction products generated. The subgrid-scale model is calibrated using fine-scale highly accurate numerical simulation and laboratory experiments. This approach significantly improves the computational speed of in-situ combustion simulation as compared to traditional methods. We propose the detailed procedures to implement this methodology in a field-scale simulator. Test cases illustrate the solution consistency when scaling up the grid sizes in multidimensional heterogeneous problems. The methodology is also applicable to other subsurface reactive flow modeling problems with fast chemical reactions and sharp fronts. Displacement front stability is a major concern in the design of all the enhanced oil recovery processes. Historically, premature combustion front break through has been an issue for field operations of in-situ combustion. In this work, we perform detailed analysis based on both analytical methods and numerical simulation. We identify the different flow regimes and several driving fronts in a typical 1D ISC process. For the ISC process in a conventional mobile heavy oil reservoir, we identify the most critical front as the front of steam plateau driving the cold oil bank. We discuss the five main contributors for this front stability/instability: viscous force, condensation, heat conduction, coke plugging and gravity. Detailed numerical tests are performed to test and rank the relative importance of all these different effects.
Download or read book Natural and Laboratory Simulated Thermal Geochemical Processes written by Raphael Ikan and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural and Laboratory-Simulated Thermal Geochemical Processes compares a series of thermal natural geochemical events with thermally laboratory-simulated processes. The emphasis is on the geothermal events occurring in nature compared with those simulated in the laboratory, thus furnishing important information at the molecular level for such processes. The book covers the following topics: -Generation of petroleum and its thermal cracking; -Pyrolysis of oil-shales; -Formation of coal and its gasification and liquification; -Thermal liquification of biomass; -Geothermal energy; -Thermal generation of fullerenes; -Thermal formation of diamonds; -Thermal analysis of organo-clay complexes; -Geochemical conditions for life emergence.
Download or read book Improving the thermal Processing of Foods written by P Richardson and published by Elsevier. This book was released on 2004-07-16 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry. - Concisely explores prevailing developments in thermal technologies - Summarises key research for improving food preservation techniques - Analyses the effectiveness of methods used to enhance the quality of food
