Process Engineering of Size Reduction PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Process Engineering of Size Reduction PDF full book. Access full book title Process Engineering of Size Reduction by L. G. Austin. Download full books in PDF and EPUB format.
Author: L. G. Austin
Publisher: Society for Mining Metallurgy
ISBN: 9780895204219
Category : Ball mills
Languages : en
Pages : 561
Get Book Here
Book Description
Author: L. G. Austin
Publisher: Society for Mining Metallurgy
ISBN: 9780895204219
Category : Ball mills
Languages : en
Pages : 561
Get Book Here
Book Description
Author: Leonard G. Austin
Publisher:
ISBN:
Category : Ball mills
Languages : en
Pages :
Get Book Here
Book Description
Author: Harry Silla
Publisher: CRC Press
ISBN: 9780203912454
Category : Science
Languages : en
Pages : 506
Get Book Here
Book Description
This illustrative reference presents a systematic approach to solving design problems by listing the needed equations, calculating degrees-of-freedom, developing calculation procedures to generate process specifications, and sizing equipment. Containing over thirty detailed examples of calculation procedures, the book tabulates numerous easy-to-follow calculation procedures as well as the relationships needed for sizing commonly used equipment. "Chemical Process Engineering" emphasizes the evaluation and selection of equipment by considering its mechanical design and encouraging the selection of standard-size equipment offered by manufacturers to lower costs.
Author: H.A. Leniger
Publisher: Springer Science & Business Media
ISBN: 9401018405
Category : Technology & Engineering
Languages : en
Pages : 561
Get Book Here
Book Description
This book resulted from many years of teaching engineering aspects of food tech nology at the Agricultural University ofWageningen, The Netherlands. In the course of those years the subject matter of teaching has been written down and placed at the student's disposal. The Dutch text has been reconsidered and revised several times. Eventually the question arose whether it would be advisable to transform and translate the text in order to transfer available knowledge and experience to others interested in the relatively new branch of food science that food process engineering is. This question has been answered in the affirmative. Up to now only a few books deal with food process engineering; some are rather superficial and evidently meant as introductory, other ones have in our opinion too much emphasis on chemical engineering and too little on food process engineering. We believe - and this will be elucidated at some length in the Introduction - that food process engineering is in many respects a very specific branch of engineering, allied to but certainly different from chemical engineering. We have always endeav oured to show similarities between various branches, stressing at the same time how ever the differences and explaining the why and wherefore of them. The present book illustrates this approach. It considers engineering, process en gineering and food process engineering as ranking in this order of rising importance.
Author: Anthony J. Hickey
Publisher: CRC Press
ISBN: 1420084763
Category : Medical
Languages : en
Pages : 230
Get Book Here
Book Description
With step-by-step methods of drug production and knowledge of major unit operations and key concepts of pharmaceutical engineering, this guide will help to improve communication among the varied professionals working in the pharmaceutical industry. Key features: REVISION OF A BESTSELLER - Updates include recent advances in the field to keep pharmac
Author: Albert Ibarz
Publisher: CRC Press
ISBN: 1439809186
Category : Science
Languages : en
Pages : 726
Get Book Here
Book Description
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project. Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature. Highlights of the book include: Dimensional analysis and similarities Physicochemistry of food systems Heat and mass transfer in food Food rheology Physical properties Water activity Thermal processing Chilling and freezing Evaporation Dehydration Extensive examples, problems, and solutions
Author: Zeki Berk
Publisher: Academic Press
ISBN: 0124159869
Category : Technology & Engineering
Languages : en
Pages : 721
Get Book Here
Book Description
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes as well as process control and plant hygiene topics. Strong emphasis on the relationship between engineering and product quality/safety Links theory and practice Considers topics in light of factors such as cost and environmental issues
Author: Michael Lewis
Publisher: Woodhead Publishing
ISBN: 0128211830
Category : Technology & Engineering
Languages : en
Pages : 490
Get Book Here
Book Description
Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors. In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title. Thoroughly explores a collection of data on the physical properties of foods and food processing systems Presents background information on the chemical, physical and engineering properties of foods Includes comprehensive charts with data on food properties
Author: Anil B. Jindal
Publisher: Springer Nature
ISBN: 3031313801
Category : Medical
Languages : en
Pages : 226
Get Book Here
Book Description
The book offers a comprehensive overview of the unit operations involved in the manufacturing process of solid and liquid dosage forms, along with the scale-up of each operation. This book is a valuable resource for professionals working in the pharmaceutical industry and researchers seeking to develop a comprehensive understanding of the various aspects of the manufacturing process. The book is divided into four sections, covering a range of topics. Section I provide readers with a comprehensive understanding of the basic principles behind the manufacturing process of solid and liquid dosage forms. Section II covers the different unit operations involved in the production of solid dosage forms, including mixing, granulation, drying, compression, coating, and size reduction. This section includes case studies to provide readers with practical insights into the scale-up principles involved in the manufacturing process. Section III focuses on the manufacturing and scale-up of liquid formulations, covering topics such as mixing, filtration, and scale-up of liquid mixing process. This section offers a comprehensive understanding of the various aspects of the manufacturing process, including the challenges and opportunities associated with the scale-up of liquid formulations. Finally, Section IV includes two chapters that describe the manufacturing and scale-up of advanced drug delivery systems, including the manufacturing and scale-up of nanoparticles and biotechnology-derived products. This section provides readers with insights into the development of innovative drug delivery systems and the challenges involved in their scale-up. Overall, the book is an essential guide for professionals and researchers seeking a deeper understanding of the manufacturing process. The case studies and practical examples offer valuable insights into the challenges and opportunities involved in the scale-up process, making it an indispensable resource for those involved in the pharmaceutical industry. Only book that is dedicated to pharmaceutical process engineering and scale-up; Contain numerous case studies for easy reference; Covers solid, liquid, and advanced dosage forms.
Author: Susanta Kumar Das
Publisher: CRC Press
ISBN: 0429602820
Category : Technology & Engineering
Languages : en
Pages : 665
Get Book Here
Book Description
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology, including a broader section of scientific personnel in the food processing and related industries.
