Heat Transfer in the Chemical, Food and Pharmaceutical Industries PDF Download
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Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 0081017804
Category : Technology & Engineering
Languages : en
Pages : 414
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Book Description
Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering. In this volume, the author focuses the heat exchanges between gases, liquids, divided solids and compact solids without changes of phase. This book includes discussion on changes of phase, heat exchange processes, combustion and the necessary equipment to measure these. The chapters are complemented with appendices which provide additional information as well as any associated references.
Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 0081017804
Category : Technology & Engineering
Languages : en
Pages : 414
Get Book
Book Description
Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering. In this volume, the author focuses the heat exchanges between gases, liquids, divided solids and compact solids without changes of phase. This book includes discussion on changes of phase, heat exchange processes, combustion and the necessary equipment to measure these. The chapters are complemented with appendices which provide additional information as well as any associated references.
Author: S. Yanniotis
Publisher: WIT Press
ISBN: 1853129321
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
Heat Transfer is important in food processing. This edited book presents a review of ongoing activities in a broad perspective.
Author: Ibrahim Dincer
Publisher: CRC Press
ISBN: 1000158640
Category : Science
Languages : en
Pages : 420
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Book Description
This comprehensive book is a valuable and readable reference text and source for anyone who wishes to learn about food cooling applications and methods of analysis of the heat transfer during these applications.
Author: Mirza Mohammed Shah
Publisher: John Wiley & Sons
ISBN: 1119618614
Category : Science
Languages : en
Pages : 388
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Book Description
A guide to two-phase heat transfer theory, practice, and applications Designed primarily as a practical resource for design and development engineers, Two-Phase Heat Transfer contains the theories and methods of two-phase heat transfer that are solution oriented. Written in a clear and concise manner, the book includes information on physical phenomena, experimental data, theoretical solutions, and empirical correlations. A very wide range of real-world applications and formulas/correlations for them are presented. The two-phase heat transfer systems covered in the book include boiling, condensation, gas-liquid mixtures, and gas-solid mixtures. The authora noted expert in this fieldalso reviews the numerous applications of two-phase heat transfer such as heat exchangers in refrigeration and air conditioning, conventional and nuclear power generation, solar power plants, aeronautics, chemical processes, petroleum industry, and more. Special attention is given to heat exchangers using mini-channels which are being increasingly used in a variety of applications. This important book: Offers a practical guide to two-phase heat transfer Includes clear guidance for design professionals by identifying the best available predictive techniques Reviews the extensive literature on heat transfer in two-phase systems Presents information to aid in the design and analysis of heat exchangers. Written for students and research, design, and development engineers, Two-Phase Heat Transfer is a comprehensive volume that covers the theory, methods, and applications of two-phase heat transfer.
Author: S. Daniel Holdsworth
Publisher: Springer Science & Business Media
ISBN: 0387722505
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used to establish the time and temperature of processes to sterilize or pasteurize the food. However, there is lots of new material too. Unlike other texts on thermal processing, which cover very adequately the technology of the subject, the unique emphasis of this text is on processing engineering and its relation to the safety of processed foods products.
Author: P. J. Fryer
Publisher: Aspen Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 490
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Book Description
This book covers many subjects in the field of food technology, including process design, hazard and risk analysis, heat and mass transfer and food rheology. Each section carefully explains the processes discussed and covers in detail many of their important applications in the food industry. Accompanying the book is a pc-compatible computer diskette, containing short programmes of use in planning processes.
Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 1000913244
Category : Technology & Engineering
Languages : en
Pages : 383
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Book Description
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-volume collection offers a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of interdisciplinary concepts that have found numerous interwoven applications in the food industry. Volume 3 is an exploration of the future of food processing, highlighting certain emerging and disruptive technologies and their gaining influence in the food sector. The first five chapters focus on computers and information technology-linked applications such as CFD modeling, robotics, automation, artificial intelligence, big data, the Internet of Things, cloud computing, and blockchain management for the food industry. The book then details selected interesting concepts that have made phenomenal advancements in recent years: approaches for improved delivery of nutrients, micro- and nanofluidics, novel drying technologies, smart and intelligent packaging, as well as 3D food printing technology. The other volumes in the series are Volume 1: Fundamentals of Food Processing Technology, which presents the basics of food preservation, covering hurdle technology, aspects of minimal processing, ohmic heating of foods, edible coatings, and electromagnetics and allied applications in food processing; and Volume 2: Advances in Nonthermal Processing Technologies, which focuses on the interesting field of nonthermal processing and its applications.
Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 008101774X
Category : Technology & Engineering
Languages : en
Pages : 296
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Book Description
Adsorption-Dryers for Divided Solids, part of the Industrial Equipment for Chemical Engineering set, provides practical applications and precise knowledge on global research, presenting an in-depth study of a variety of aspects within the field of chemical engineering. This volume discusses the principle of adsorption of gaseous impurities, practical data on adsorption, ion exchange and chromatography, the theory of drying, and the theory of imbibition. The author also provides methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to build their own programs. Chapters are complemented with appendices which provide additional information and associated references. Provides key characteristics of fluid-solid equilibriums Includes a practical use of adsorbents that can be applied Covers particular cases in chromatography Presents general methods for calculations on dryers
Author: Yasser Mahmoudi
Publisher: CRC Press
ISBN: 0429670559
Category : Science
Languages : en
Pages : 366
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Book Description
Focusing on heat transfer in porous media, this book covers recent advances in nano and macro’ scales. Apart from introducing heat flux bifurcation and splitting within porous media, it highlights two-phase flow, nanofluids, wicking, and convection in bi-disperse porous media. New methods in modeling heat and transport in porous media, such as pore-scale analysis and Lattice–Boltzmann methods, are introduced. The book covers related engineering applications, such as enhanced geothermal systems, porous burners, solar systems, transpiration cooling in aerospace, heat transfer enhancement and electronic cooling, drying and soil evaporation, foam heat exchangers, and polymer-electrolyte fuel cells.
Author: Muhammad Zia-Ul-Haq
Publisher: Springer Nature
ISBN: 3030464598
Category : Technology & Engineering
Languages : en
Pages : 862
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Book Description
Plants produce chemicals as part of their normal metabolic activities. These include primary metabolites found in all plants, such as sugars and fats, as well as secondary metabolites, which can have therapeutic effects in humans and be refined to produce drugs. Plants synthesize a bewildering variety of phytochemicals, but most are derivatives of a few biochemical motifs. Numerous herbal-derived substances have been evaluated for their therapeutic potential. These include alkaloids, coumarins, saponins, plant pigments and flavonoids. Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant properties. Carotenoids: Structure and Function in the Human Body presents comprehensive coverage of carotenoids. The text covers the scientific literature and clinical significance of this organic pigment, with an emphasis on its therapeutic potential. The authors approach carotenoids from a range of perspectives, from their structural and physicochemical properties to their distribution in nature, interaction with the human metabolism, and use as a coloring agent in various products. The intake, metabolism and secretion of anthocyanins in the human body are covered in-depth, as are the biosynthetic pathways through which these compounds are synthesized in the natural system. Factors affecting stability and extraction are listed, and health-related uses and biological activities are covered in great detail. Present and future trends in carotenoid research are also presented. This book provides a solid background in carotenoids for researchers and professionals in food science, food technology, nutrition, biology, chemistry and medical sciences.
