Chemical Process Retrofitting and Revamping: Techniques and Applications, Gade Pandu Rangaiah

Название: Process Modeling, Simulation, and Environmental Applications in Chemical Engineering
ISBN: 1771883243 ISBN-13(EAN): 9781771883245
Издательство: Taylor&Francis
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Цена: 112290.00 T
Наличие на складе: Невозможна поставка.
Описание:

In this valuable volume, new and original research on various topics on chemical engineering and technology is presented on modeling and simulation, material synthesis, wastewater treatment, analytical techniques, and microreactors. The research presented here can be applied to technology in food, paper and pulp, polymers, petrochemicals, surface coatings, oil technology aspects, among other uses.

The book is divided into five sections:

• modeling and simulation
• environmental applications
• materials and applications
• processes and applications
• analytical methods

Topics include:

• modeling and simulation of chemical processes
• process integration and intensification
• separation processes
• advances in unit operations and processes
• chemical reaction engineering
• fuel and energy
• advanced materials
• CFD and transport processes
• wastewater treatment

The valuable research presented here will be of interest to researchers, scientists, industry practitioners, as well as upper-level students.

Автор: Pico, Y.
Название: Chemical Analysis of Food: Techniques and Applications
ISBN: 0128101369 ISBN-13(EAN): 9780128101360
Издательство: Elsevier Science
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Цена: 152710.00 T
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Описание: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. . The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.