Principles of Chemical Engineering Processes

Material and Energy Balances, Second Edition

Author: Nayef Ghasem,Redhouane Henda

Publisher: CRC Press

ISBN: 1482222302

Category: Science

Page: 468

View: 6083

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Principles of Chemical Engineering Processes: Material and Energy Balances introduces the basic principles and calculation techniques used in the field of chemical engineering, providing a solid understanding of the fundamentals of the application of material and energy balances. Packed with illustrative examples and case studies, this book: Discusses problems in material and energy balances related to chemical reactors Explains the concepts of dimensions, units, psychrometry, steam properties, and conservation of mass and energy Demonstrates how MATLAB® and Simulink® can be used to solve complicated problems of material and energy balances Shows how to solve steady-state and transient mass and energy balance problems involving multiple-unit processes and recycle, bypass, and purge streams Develops quantitative problem-solving skills, specifically the ability to think quantitatively (including numbers and units), the ability to translate words into diagrams and mathematical expressions, the ability to use common sense to interpret vague and ambiguous language in problem statements, and the ability to make judicious use of approximations and reasonable assumptions to simplify problems This Second Edition has been updated based upon feedback from professors and students. It features a new chapter related to single- and multiphase systems and contains additional solved examples and homework problems. Educational software, downloadable exercises, and a solutions manual are available with qualifying course adoption.
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Introduction to Food Process Engineering

Author: P. G. Smith

Publisher: Springer Science & Business Media

ISBN: 9781441976628

Category: Technology & Engineering

Page: 510

View: 6709

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This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This text is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. The aim is to give readers the confidence to use mathematical and quantitative analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation.
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Applications of Process Engineering Principles in Materials Processing, Energy and Environmental Technologies

An EPD Symposium in Honor of Professor Ramana G. Reddy

Author: Shijie Wang,Michael L Free,Shafiq Alam,Mingming Zhang,Patrick R. Taylor

Publisher: Springer

ISBN: 3319510916

Category: Technology & Engineering

Page: 571

View: 1883

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This collection offers new research findings, innovations, and industrial technological developments in extractive metallurgy, energy and environment, and materials processing. Technical topics included in the book are thermodynamics and kinetics of metallurgical reactions, electrochemical processing of materials, plasma processing of materials, composite materials, ionic liquids, thermal energy storage, energy efficient and environmental cleaner technologies and process modeling. These topics are of interest not only to traditional base ferrous and non-ferrous metal industrial processes but also to new and upcoming technologies, and they play important roles in industrial growth and economy worldwide.
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Principles of Process Planning

A logical approach

Author: G. Halevi,R. Weill

Publisher: Springer Science & Business Media

ISBN: 9401112509

Category: Technology & Engineering

Page: 399

View: 8843

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Process planning determines how a product is to be manufactured and is therefore a key element in the manufacturing process. It plays a major part in determining the cost of components and affects all factory activities, company competitiveness, production planning, production efficiency and product quality. It is a crucial link between design and manufacturing. There are several levels of process planning activities. Early in product engineering and development, process planning is responsible for determining the general method of production. The selected general method of production affects the design constraints. In the last stages of design, the designer has to consider ease of manufacturing in order for it to be economic. The part design data is transferred from engineering to manufacturing and process planners develop the detailed work package for manufacturing a part. Dimensions and tolerances are determined for each stage of processing of the workpiece. Process planning determines the sequence of operations and utilization of machine tools. Cutting tools, fixtures, gauges and other accessory tooling are also specified. Feeds, speeds and other parameters of the metal cutting and forming processes are determined.
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Microstructural Principles of Food Processing and Engineering

Author: José Miguel Aguilera,David W. Stanley

Publisher: Springer Science & Business Media

ISBN: 9780834212565

Category: Technology & Engineering

Page: 432

View: 4881

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An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.
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Introduction to Process Engineering and Design

Author: Shuchen B Thakore,Bharat I Bhatt

Publisher: McGraw-Hill Education

ISBN: 9351341798

Category:

Page: N.A

View: 7570

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Introduction to Process Engineering and Design covers basic principles to design alternate systems, develop process diagrams and select the best alternative to be adopted. Multiple industrial examples provided in the book will enhance the skills of the readers for innovative designs. Salient Features: • Focuses on process design of chemical plants and equipment • State-of-the-art technique of supercritical extraction, reactive distillation, short path distillation discussed • Process Flow-charts are provided throughout the book
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Fundamentals of Food Process Engineering

Author: J. K. Sahu

Publisher: Alpha Science International Limited

ISBN: 9781842657256

Category: Technology & Engineering

Page: 400

View: 4553

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FUNDAMENTALS OF FOOD PROCESS ENGINEERING is intended as a text book for the academician, researchers and students of UG- and PG- levels in food science and technology, chemical engineering, food biotechnology, and process and food engineering, who are interested in the various aspects of processing, packaging, storage, preservation, safety and quality control and measurement, and design of food and chemical plants and equipments. As the name indicates, the book describes the fundamental principles involved in process and food engineering and their major applications in the field of food and bioprocess engineering. Second objective behind preparing the book is to meet syllabus of the candidates or students in process and food engineering those are preparing themselves for ARS, NET, SRF, JRF, IFS, and GATE Examinations. The book has been prepared taking account the syllabus of the Agricultural Structure and Process Engineering for the UGand PG- students in the course Agricultural Engineering. The book deals with various physical, thermal, frictional, textural, and viscoelastic properties of food materials; various mechanical and thermal food processing operations; basis electrical engineering, instrumentation and process control systems in food processing operation; and food plant and equipment design. Problems of last couple of years of GATE and ARS are included in each chapter in the book in order to make easy of understanding the concepts of various principles and to make students/ candidates with the question pattern of various competitive examination held in Agricultural Engineering subject.
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Chemical and Energy Process Engineering

Author: Sigurd Skogestad

Publisher: CRC Press

ISBN: 1420087568

Category: Science

Page: 440

View: 3577

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Emphasizing basic mass and energy balance principles, Chemical and Energy Process Engineering prepares the next generation of process engineers through an exemplary survey of energy process engineering, basic thermodynamics, and the analysis of energy efficiency. By emphasizing the laws of thermodynamics and the law of mass/matter conservation, the author builds a strong foundation for performing industrial process engineering calculations. The book’s systematic treatment applies these core principles on a macro-level scale, allowing for more manageable calculations. The development of new processes is demanding and exciting. The instruction within these pages enables engineers to understand and analyze existing processes and primes them for participation in the development of new ones.
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Fundamentals and Operations in Food Process Engineering

Author: Susanta Kumar Das,Madhusweta Das

Publisher: CRC Press

ISBN: 0429602820

Category: Technology & Engineering

Page: 582

View: 4342

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Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
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