The Effect of Monomolecular Films on the Rate of Gas Absorption Into a Quiescent Liquid PDF Download
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Author: Robert Edward Plevan
Publisher:
ISBN:
Category : Physisorption
Languages : en
Pages : 248
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Book Description
Author: Robert Edward Plevan
Publisher:
ISBN:
Category : Physisorption
Languages : en
Pages : 248
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Book Description
Author: Lan-Anh Nguyen Ly
Publisher:
ISBN:
Category :
Languages : en
Pages : 252
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Book Description
Author: United States. Office of Saline Water
Publisher:
ISBN:
Category : Saline water conversion
Languages : en
Pages : 918
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Book Description
Author: Po Li. N N
Publisher: CRC Press
ISBN: 1351093126
Category : Science
Languages : en
Pages : 415
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Book Description
Volume two of the series focuses on the topics of extraction, filtration, heatless adsorption, hydrometallurgical extraction, interfacial phenomena, separation of gases by regenerative sorption, various polymeric membrane systems, such as electrodialysis, ultrafiltration, reverse osmosis. Gas and liquid separations by selective permeation through polymeric membrane, and the origin of separate system. The last topic, as a special feature of interest, provides an analysis of the genesis and development of new separation techniques.
Author:
Publisher:
ISBN:
Category : Mechanics, Applied
Languages : en
Pages : 814
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Book Description
Author: Matcel Loncin
Publisher: Elsevier
ISBN: 0323147488
Category : Technology & Engineering
Languages : en
Pages : 515
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Book Description
Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.
Author: Jerry A. Caskey
Publisher:
ISBN:
Category : Detergents
Languages : en
Pages : 72
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Author:
Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 558
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Author: Margaret H. Hutchinson
Publisher:
ISBN:
Category :
Languages : en
Pages : 232
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Author:
Publisher:
ISBN:
Category : Chemical engineering
Languages : en
Pages : 620
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