Автор: Liptak, Bela G. Название: Instrument Engineers` Handbook, Fourth Edition, Volume One: Process Measurement and Analysis ISBN: 0849310830 ISBN-13(EAN): 9780849310836 Издательство: Taylor&Francis Рейтинг: Цена: 192930.00 T Наличие на складе: Поставка под заказ. Описание: Helps users select and implement hundreds of measurement and control instruments and analytical devices and design cost-effective process control systems for optimizing production and maximizing safety. This volume emphasizes installation and maintenance considerations. It also includes product descriptions from manufacturers around the world.
Автор: Moulijn Название: Chemical Process Technology, 2nd Edition ISBN: 1444320254 ISBN-13(EAN): 9781444320251 Издательство: Wiley Рейтинг: Цена: 48520.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This new edition of the bestselling text provides a comprehensive introduction to chemical process technology, linking the fundamental theory and concepts to the applied nature of the subject. It provides an essential bridge between the chemical sciences and the chemical industry.
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.
Автор: Drew Myers Название: Surfactant Science and Technology, 3rd Edition ISBN: 0471680249 ISBN-13(EAN): 9780471680246 Издательство: Wiley Рейтинг: Цена: 157350.00 T Наличие на складе: Поставка под заказ. Описание: Provides an introduction to the study and use of surfactants, the molecular nature of the interactions of surface active materials, and the consequences their presence can have on system characteristics and performance. This book is aimed at students and professionals who need a basic understanding of the topic and its potential applications.
Автор: Khalil, Tarek M. Название: Management of Technology ISBN: 0073228982 ISBN-13(EAN): 9780073228983 Издательство: McGraw-Hill Рейтинг: Цена: 103810.00 T Наличие на складе: Поставка под заказ.
The Second Edition of the bestselling Measurement, Instrumentation, and Sensors Handbook brings together all aspects of the design and implementation of measurement, instrumentation, and sensors. Reflecting the current state of the art, it describes the use of instruments and techniques for performing practical measurements in engineering, physics, chemistry, and the life sciences and discusses processing systems, automatic data acquisition, reduction and analysis, operation characteristics, accuracy, errors, calibrations, and the incorporation of standards for control purposes.
Organized according to measurement problem, the Spatial, Mechanical, Thermal, and Radiation Measurement volume of the Second Edition:
Contains contributions from field experts, new chapters, and updates to all 96 existing chapters
Covers instrumentation and measurement concepts, spatial and mechanical variables, displacement, acoustics, flow and spot velocity, radiation, wireless sensors and instrumentation, and control and human factors
A concise and useful reference for engineers, scientists, academic faculty, students, designers, managers, and industry professionals involved in instrumentation and measurement research and development, Measurement, Instrumentation, and Sensors Handbook, Second Edition: Spatial, Mechanical, Thermal, and Radiation Measurement provides readers with a greater understanding of advanced applications.
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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