Calculations in Food and Chemical Engineering PDF Download
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Author: A. T. Jackson
Publisher: Scholium International
ISBN: 9780333294239
Category : Technology & Engineering
Languages : en
Pages : 209
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Book Description
Author: A. T. Jackson
Publisher: Scholium International
ISBN: 9780333294239
Category : Technology & Engineering
Languages : en
Pages : 209
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Book Description
Author: P. G. Smith
Publisher: Springer Science & Business Media
ISBN: 9780306473975
Category : Business & Economics
Languages : en
Pages : 488
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Book Description
This is a work on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which may 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.
Author: Romeo T. Toledo
Publisher: Springer Science & Business Media
ISBN: 0387292411
Category : Technology & Engineering
Languages : en
Pages : 570
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Book Description
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on freezing, pumps, the use of chemical reaction kinetic date for thermal process optimization, and vacuum belt drying. New sections on accurate temperature measurements, microbiological inactivation curves, inactivation of microorganisms and enzymes, pasteurization, and entrainment are included, as are non-linear curve fitting and processes dependent on fluid film thickness. Other sections have been expanded.
Author: Nicholas P. Chopey
Publisher: McGraw-Hill Professional Publishing
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 640
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Book Description
A compilation of the calculation procedures needed every day on the job by chemical engineers. Tables of Contents: Physical and Chemical Properties; Stoichiometry; Phase Equilibrium; Chemical-Reaction Equilibrium; Reaction Kinetics and Reactor Design; Flow of Fluids and Solids; Heat Transfer; Distillation; Extraction and Leaching; Crystallization; Filtration; Liquid Agitation; Size Reduction; Drying: Evaporation; Environmental Engineering in the Plant. Illustrations. Index.
Author: D. Leo Pyle
Publisher: Springer Science & Business Media
ISBN: 1461538645
Category : Technology & Engineering
Languages : en
Pages : 481
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Book Description
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing different ingredients in a prescribed way. The food industry, historically, has not designed its processes in an engineering sense, i.e. by understanding the physical and chemical principles which govern the operation of the plant and then using those principles to develop a process. Rather, processes have been 'designed' by purchasing equipment from a range of suppliers and then connecting that equipment together to form a complete process. When the process being run has essentially been scaled up from the kitchen then this may not matter. However, there are limits to the approach. • As the industry becomes more sophisticated, and economies of scale are exploited, then the size of plant reaches a scale where systematic design techniques are needed. • The range of processes and products made by the food industry has increased to include foods which have no kitchen counterpart, such as low-fat spreads. • It is vital to ensure the quality and safety of the product. • Plant must be flexible and able to cope with the need to make a variety of products from a range of ingredients. This is especially important as markets evolve with time. • The traditional design process cannot readily handle multi-product and multi-stream operations. • Processes must be energetically efficient and meet modern environmen tal standards.
Author: Jeffrey J. Heys
Publisher: John Wiley & Sons
ISBN: 1119267064
Category : Technology & Engineering
Languages : en
Pages : 278
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Book Description
Presents standard numerical approaches for solving common mathematical problems in engineering using Python. Covers the most common numerical calculations used by engineering students Covers Numerical Differentiation and Integration, Initial Value Problems, Boundary Value Problems, and Partial Differential Equations Focuses on open ended, real world problems that require students to write a short report/memo as part of the solution process Includes an electronic download of the Python codes presented in the book
Author: D. C. SIKDAR
Publisher: PHI Learning Pvt. Ltd.
ISBN: 812034782X
Category : Technology & Engineering
Languages : en
Pages : 351
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Book Description
Keeping the importance of basic tools of process calculations—material balance and energy balance—in mind, the text prepares the students to formulate material and energy balance theory on chemical process systems. It also demonstrates how to solve the main process-related problems that crop up in chemical engineering practice. The chapters are organized in a way that enables the students to acquire an in-depth understanding of the subject. The emphasis is given to the units and conversions, basic concepts of calculations, material balance with/without chemical reactions, and combustion of fuels and energy balances. Apart from numerous illustrations, the book contains numerous solved problems and exercises which bridge the gap between theoretical learning and practical implementation. All the numerical problems are solved with block diagrams to reinforce the understanding of the concepts. Primarily intended as a text for the undergraduate students of chemical engineering, it will also be useful for other allied branches of chemical engineering such as polymer science and engineering and petroleum engineering. KEY FEATURES • Methods of calculation for stoichiometric proportions with practical examples from the Industry • Simplified method of solving numerical problems under material balance with and without chemical reactions • Conversions of chemical engineering equations from one unit to another • Solution of fuel and combustion, and energy balance problems using tabular column
Author: George Saravacos
Publisher: Springer
ISBN: 3319250205
Category : Technology & Engineering
Languages : en
Pages : 781
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Book Description
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.
Author: David Mautner Himmelblau
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 508
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Book Description
Author: David Mautner Himmelblau
Publisher: FT Press
ISBN: 0132346605
Category : Technology & Engineering
Languages : en
Pages : 975
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Book Description
Best-selling introductory chemical engineering book - now updated with far more coverage of biotech, nanotech, and green engineering Thoroughly covers material balances, gases, liquids, and energy balances. Contains new biotech and bioengineering problems throughout.
