Download or read book Fluid Mechanics Heat Transfer and Mass Transfer written by K. S. Raju and published by John Wiley & Sons. This book was released on 2011-04-20 with total page 1422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This broad-based book covers the three major areas of Chemical Engineering. Most of the books in the market involve one of the individual areas, namely, Fluid Mechanics, Heat Transfer or Mass Transfer, rather than all the three. This book presents this material in a single source. This avoids the user having to refer to a number of books to obtain information. Most published books covering all the three areas in a single source emphasize theory rather than practical issues. This book is written with emphasis on practice with brief theoretical concepts in the form of questions and answers, not adopting stereo-typed question-answer approach practiced in certain books in the market, bridging the two areas of theory and practice with respect to the core areas of chemical engineering. Most parts of the book are easily understandable by those who are not experts in the field. Fluid Mechanics chapters include basics on non-Newtonian systems which, for instance find importance in polymer and food processing, flow through piping, flow measurement, pumps, mixing technology and fluidization and two phase flow. For example it covers types of pumps and valves, membranes and areas of their use, different equipment commonly used in chemical industry and their merits and drawbacks. Heat Transfer chapters cover the basics involved in conduction, convection and radiation, with emphasis on insulation, heat exchangers, evaporators, condensers, reboilers and fired heaters. Design methods, performance, operational issues and maintenance problems are highlighted. Topics such as heat pipes, heat pumps, heat tracing, steam traps, refrigeration, cooling of electronic devices, NOx control find place in the book. Mass transfer chapters cover basics such as diffusion, theories, analogies, mass transfer coefficients and mass transfer with chemical reaction, equipment such as tray and packed columns, column internals including structural packings, design, operational and installation issues, drums and separators are discussed in good detail. Absorption, distillation, extraction and leaching with applications and design methods, including emerging practices involving Divided Wall and Petluk column arrangements, multicomponent separations, supercritical solvent extraction find place in the book.

Download or read book Handbook of Food Processing Equipment written by George Saravacos and published by Springer. This book was released on 2015-12-29 with total page 781 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.

Download or read book Heat Transfer Enhancement And Energy Conservation written by Songshjiu Deng and published by CRC Press. This book was released on 2024-11-01 with total page 1055 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heat transfer is close connected to the better utilization of thermal energy. This book provides an international perspective on the status of heat transfer enhancement and energy conservation research, development, and applications. It contains scientific papers from countries and areas including Bahrain, Canada, China, France, the Federal Republic of Germany, Hong Kong, Italy, India, Japan, New Zealand, Poland, the United Kingdom, the United States of America, and Yugoslavia. It is a valuable reference for anyone interested in heat transfer enhancement and energy conservation.

Download or read book HEAT TRANSFER IN FALLING FILM written by Joachim R. Sinek and published by . This book was released on 1961 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Journal of Heat Transfer written by and published by . This book was released on 1968 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Process Engineering written by Dennis R. Heldman and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 441 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. In the Foreword to the First Edition, I noted the need for people in all facets of the food processing industry to consider those variables of design of particular importance in engineering for the food processing field. In addition to recognizing the many variables involved in the biological food product being handled from production to consumption, the engi neer must oftentimes adapt equations developed for non-biological materials. As more and more research is done, those equations are appropriately modified to be more accurate or new equations are developed specifically for designing to process foods. This Edition updates equations used. This book serves a very important need in acquainting engineers and technologists, particularly those with a math ematics and physics background, with the information necessary to provide a more efficient design to accomplish the objectives. Of prime importance, at present and in the future, is to design for efficient use of energy. Now, it is often economical to put considerably more money into first costs for an efficient design than previously, when energy costs were a much smaller proportion of the total cost of process engineering.

Download or read book Research and Development Progress Report written by United States. Office of Saline Water and published by . This book was released on 1954 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Process Engineering Operations written by George D. Saravacos and published by CRC Press. This book was released on 2011-04-11 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

Download or read book COMMON FUNDAMENTALS AND UNIT OPERATIONS IN THERMAL DESALINATION SYSTEMS Volume III written by and published by EOLSS Publications. This book was released on 2010-11-08 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: These volumes are part of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The three volumes present state-of-the art subject matter of various aspects of Common Fundamentals and Unit Operations in Thermal Desalination Systems such as: Conventional Water Treatment Technologies; Guidelines for Potable Water Purification; Advanced Treatment Technologies for Recycle - Reuse of Domestic Wastewater; Composition of Desalinated Water; Crystallization; Deep Bed Filtration: Modeling Theory and Practice; Distillation ; Rectification; Flocculation and Flocculation Filtration; Hazardous Waste Treatment Technologies; Microfiltration and Ultrafiltration; Post-Treatment of Distillate and Permeate; Pre-Cleaning Measures: Filtration; Raw Water Pre-Treatment: Sludge Treatment Technologies; Supercritical Extraction; Potential for Industrial Wastewater Reuse; Treatment of Industrial Wastewater by Membrane Bioreactors; Unconventional Sources of Water Supply; Problem of Non-Condensable Gas Release in Evaporators; Entrainment in Evaporators; Mist Eliminators; Chemical Hazards in Seawater Desalination by the Multistage-Flash Evaporation Technique; Concentration of Liquid Foods; Environmental Impact of Seawater Desalination Plants; Environmental Impacts of Intakes and Out Falls; Industrial Ecology, Water Resources, and Desalination; Rural and Urban Water Supply and Sanitation; Sustainable Development, Water Supply and Sanitation Technology These volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy and Decision Makers.

Download or read book Sauerstoff written by Anthony A. Delyannis and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processes for recovering fresh water from the oceans - of which men have dreamed since antiquity - have changed markedly in the last 20 years. In fact, it has become possible so to increase the productivity of the technical steps involved that the cost of production of such water is almost three orders of magnitude smaller than for other large volume industrial products. However, the monographs and comprehensive reviews which have appeared to date in this field have been prepared by specialists for specialists. In accordance with the tradition and objectives of the Gmelin Handbook, this bibliography has been prepared to provide access to aII of the ways in which fresh water can be, and has been, obtained on an industrial scale from the ocean. Production of fresh water from sea and brackish waters amounts to almost two million cubic meters per day, and this is increasing by about 25% per year. This means that it will increase nearly tenfold in 10 years.

Download or read book Thermal Processing of Bio Materials written by Tadeusz Kudra and published by CRC Press. This book was released on 1998-09-16 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of developments in biotechnology, bioengineering, and related sciences, processing of bio-materials and bioproducts has become an area of strategic importance. Written in a textbook style, this book attempts to bring together both the theory and practice of thermal processing of bio-materials. After giving the basic information on material properties, the authors describe the principal techniques such as freezing, chilling, membrane concentration, evaporation, drying, and sterilization. New methods of drying based on the authors' research experiences are presented to a great extent. Much attention is paid to quality interactions, including degradation of thermo and xerolabile bio- products. Given the strong effect of temperature on micro-organisms, a separate chapter is dedicated to thermobacteriology.

Download or read book Saline Water Conversion Report for written by and published by . This book was released on 1966 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Saline Water Conversion Report written by United States. Office of Saline Water and published by . This book was released on 1964 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Title author company Index to Reports Published by the U S Department of the Interior Office of Saline Water written by Karl Otto Johnsson and published by . This book was released on 1970 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book MEMBRANE PROCESSES Volume III written by and published by EOLSS Publications. This book was released on 2010-11-05 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: Membrane Processes is a component of Encyclopedia of Water Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. These volumes discuss matters of great relevance to our world on desalination which is a critically important as clearly the only possible means of producing fresh water from the sea for many parts of the world. The two volumes present state-of-the art subject matter of various aspects of Membrane Processes such as: History And Current Status Of Membrane Desalination Processes; Membrane Science And Reclamation; Membrane Characterization; Principles And Practices Of Reverse Osmosis; Reverse Osmosis: Introduction; Hollow-Fiber Membranes; Preparation And Characterization Of Ionexchange Membranes; Preparation And Characterization Of Micro- And Ultrafiltration Membranes; Membrane Distillation; Desalination By Membrane Distillation; Pervaporation;Dialysis And Diffusion Dialysis; Donnan Dialysis; Modeling And Calculation Of Pressure-Driven Membrane Processes; Survey Of Theoretical Approaches To Modeling; Pressure-Driven Membrane. Processes(Submodels For Transport In Phases); Reverse Osmosis Process And System Design; Practical Aspects Of Large-Scale Reverse Osmosis Applications; Health, Safety And Environmental Considerations; Membrane Separation Technologies; Concentration Of Liquid Foods; Mass Transfer Operation–Membrane Separations; Mass Transfer Operations: Hybrid Membrane Processes; Recent Advances In Membrane Science And Technology In Seawater Desalination – With Technology Development In The Middle East And Singapore. These volumes are aimed at the following five major target audiences: University and College Students Educators, Professional Practitioners, Research Personnel and Policy and Decision Makers

Download or read book Food Engineering Volume III written by Gustavo V. Barbosa-Cánovas and published by EOLSS Publications. This book was released on 2009-08-10 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Download or read book Handbook of Chemical Processing Equipment written by Nicholas P Cheremisinoff and published by Elsevier. This book was released on 2000-07-30 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Chemical Process Equipment is a major reference on process equipment. It provides practical understanding and description of the working principles, intended applications, selection criteria and fundamental design principles for equipment used throughout the process and allied chemical industries. It is an important reference for engineers, and in particular chemical engineers who will use such a volume throughout their studies and careers. Each major unit operation and equipment associated with the operation is described in sufficient detail for the reader to obtain practical knowledge of the equipment's limitations and typical applications. The book contains sufficient working examples and references for the user to refer to more in-depth treatment of individual subject areas. - A practical reference for chemical process equipment - Can be used throughout the process and allied chemical industries - Unit operations and equipment described in detail