Автор: Plawsky, Joel L. Название: Transport Phenomena Fundamentals, Second Edition ISBN: 1420062336 ISBN-13(EAN): 9781420062335 Издательство: Taylor&Francis Рейтинг: Цена: 51030.00 T Наличие на складе: Поставка под заказ. Описание: One of the foundations of chemical engineering is built upon transport phenomena. This text provides a unified treatment of heat, mass, and momentum transport based on a balance equation approach. It builds upon the balance equation description of diffusive transport by introducing convective transport terms.
Автор: Mccabe Название: Unit operations of chemical engineering ISBN: 0071247106 ISBN-13(EAN): 9780071247108 Издательство: McGraw-Hill Рейтинг: Цена: 67490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Includes separate chapters that are devoted to each of the principle unit operations, grouped into 4 sections: fluid mechanics, heat transfer, mass transfer and equilibrium stages, and operations involving particulate solids. This book contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples.
Автор: R K Sinnott Название: Chemical Engineering Design, ISBN: 0750685514 ISBN-13(EAN): 9780750685511 Издательство: Elsevier Science Рейтинг: Цена: 62390.00 T Наличие на складе: Невозможна поставка. Описание: 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.
Автор: Hu Название: Engineering Fundamentals of Biotechnology ISBN: 1119159024 ISBN-13(EAN): 9781119159025 Издательство: Wiley Рейтинг: Цена: 98150.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is a short introduction to the engineering principles of harnessing the vast potential of microorganisms, and animal and plant cells in making biochemical products. It was written for scientists who have no background in engineering, and for engineers with minimal background in biology. The overall subject dealt with is process.
Автор: A. Bertucco Название: High Pressure Process Technology: fundamentals and applications,9 ISBN: 0444504982 ISBN-13(EAN): 9780444504982 Издательство: Elsevier Science Рейтинг: Цена: 238050.00 T Наличие на складе: Поставка под заказ. Описание: Offers knowledge regarding the high pressure processing aspects combined with that about modeling, design and the operation of safe and reliable high pressure plants and equipment. This book includes topics such as high pressure in general, the thermodynamics and kinetics of the fluids involved, and the design of high pressure equipment.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
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