Coulson and Richardson’s Chemical Engineering

Coulson and Richardson’s Chemical Engineering
Author: R. P. Chhabra
Publisher: Butterworth-Heinemann
Total Pages: 572
Release: 2017-11-28
Genre: Technology & Engineering
ISBN: 0128097469

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Coulson and Richardson's Chemical Engineering has been fully revised and updated to provide practitioners with an overview of chemical engineering. Each reference book provides clear explanations of theory and thorough coverage of practical applications, supported by case studies. A worldwide team of editors and contributors have pooled their experience in adding new content and revising the old. The authoritative style of the original volumes 1 to 3 has been retained, but the content has been brought up to date and altered to be more useful to practicing engineers. This complete reference to chemical engineering will support you throughout your career, as it covers every key chemical engineering topic. Coulson and Richardson’s Chemical Engineering: Volume 1A: Fluid Flow: Fundamentals and Applications, Seventh Edition, covers momentum transfer (fluid flow) which is one of the three main transport processes of interest to chemical engineers. Covers momentum transfer (fluid flow) which is one of the three main transport processes of interest to chemical engineers Includes reference material converted from textbooks Explores topics, from foundational through technical Includes emerging applications, numerical methods, and computational tools

Mixing: Theory and Practice

Mixing: Theory and Practice
Author: Vincent W. Uhl
Publisher:
Total Pages: 0
Release: 1966
Genre: Mixing
ISBN:

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Chemical Engineering Design

Chemical Engineering Design
Author: Ray Sinnott
Publisher: Elsevier
Total Pages: 1279
Release: 2009-05-15
Genre: Technology & Engineering
ISBN: 0080942490

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Chemical Engineering Design is one of the best-known and most widely adopted texts available for students of chemical engineering. It completely covers the standard chemical engineering final year design course, and is widely used as a graduate text. The hallmarks of this renowned book have always been its scope, practical emphasis and closeness to the curriculum. That it is written by practicing chemical engineers makes it particularly popular with students who appreciate its relevance and clarity. Building on this position of strength the fifth edition covers the latest aspects of process design, operations, safety, loss prevention and equipment selection, and much more. Comprehensive in coverage, exhaustive in detail, and supported by extensive problem sets at the end of each chapter, this is a book that students will want to keep to hand as they enter their professional life. The leading chemical engineering design text with over 25 years of established market leadership to back it up; an essential resource for the compulsory design project all chemical engineering students take in their final year A complete and trusted teaching and learning package: the book offers a broader scope, better curriculum coverage, more extensive ancillaries and a more student-friendly approach, at a better price, than any of its competitors Endorsed by the Institution of Chemical Engineers, guaranteeing wide exposure to the academic and professional market in chemical and process engineering.

Slurry Handling

Slurry Handling
Author: N.P. Brown
Publisher: Springer Science & Business Media
Total Pages: 708
Release: 1991-12-31
Genre: Technology & Engineering
ISBN: 9781851666454

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NIH Library Booklist

NIH Library Booklist
Author:
Publisher:
Total Pages: 466
Release: 1968
Genre: Medicine
ISBN:

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Handbook of Food Engineering Practice

Handbook of Food Engineering Practice
Author: Kenneth J. Valentas
Publisher: CRC Press
Total Pages: 732
Release: 1997-07-23
Genre: Technology & Engineering
ISBN: 9781420049077

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Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.