Handbook of Evaporation Technology PDF Download
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Author: Paul E. Minton
Publisher: William Andrew
ISBN:
Category : Science
Languages : en
Pages : 430
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Book Description
This excellent volume combines a great deal of data only previously available from many different sources into a single, informative volume. It presents evaporation technology as it exists today. Although evaporation is one of the oldest unit operations, it is also an area with dramatic changes in the last quarter century. Although other methods of separation are available, evaporation remains the best process for many applications. All factors must be evaluated in order to select the best evaporator type. This book will be extremely useful in evaluating and deciding which evaporation technology will meet a particular set of requirements.
Author: Paul E. Minton
Publisher: William Andrew
ISBN:
Category : Science
Languages : en
Pages : 430
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Book Description
This excellent volume combines a great deal of data only previously available from many different sources into a single, informative volume. It presents evaporation technology as it exists today. Although evaporation is one of the oldest unit operations, it is also an area with dramatic changes in the last quarter century. Although other methods of separation are available, evaporation remains the best process for many applications. All factors must be evaluated in order to select the best evaporator type. This book will be extremely useful in evaluating and deciding which evaporation technology will meet a particular set of requirements.
Author: Reinhard Billet
Publisher: Wiley-VCH
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 336
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Book Description
Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1444398253
Category : Technology & Engineering
Languages : en
Pages : 1543
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Book Description
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Author: D. M. Mattox
Publisher: Cambridge University Press
ISBN: 0080946585
Category : Technology & Engineering
Languages : en
Pages : 947
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Book Description
This book covers all aspects of physical vapor deposition (PVD) process technology from the characterizing and preparing the substrate material, through deposition processing and film characterization, to post-deposition processing. The emphasis of the book is on the aspects of the process flow that are critical to economical deposition of films that can meet the required performance specifications. The book covers subjects seldom treated in the literature: substrate characterization, adhesion, cleaning and the processing. The book also covers the widely discussed subjects of vacuum technology and the fundamentals of individual deposition processes. However, the author uniquely relates these topics to the practical issues that arise in PVD processing, such as contamination control and film growth effects, which are also rarely discussed in the literature. In bringing these subjects together in one book, the reader can understand the interrelationship between various aspects of the film deposition processing and the resulting film properties. The author draws upon his long experience with developing PVD processes and troubleshooting the processes in the manufacturing environment, to provide useful hints for not only avoiding problems, but also for solving problems when they arise. He uses actual experiences, called ""war stories"", to emphasize certain points. Special formatting of the text allows a reader who is already knowledgeable in the subject to scan through a section and find discussions that are of particular interest. The author has tried to make the subject index as useful as possible so that the reader can rapidly go to sections of particular interest. Extensive references allow the reader to pursue subjects in greater detail if desired. The book is intended to be both an introduction for those who are new to the field and a valuable resource to those already in the field. The discussion of transferring technology between R&D and manufacturing provided in Appendix 1, will be of special interest to the manager or engineer responsible for moving a PVD product and process from R&D into production. Appendix 2 has an extensive listing of periodical publications and professional societies that relate to PVD processing. The extensive Glossary of Terms and Acronyms provided in Appendix 3 will be of particular use to students and to those not fully conversant with the terminology of PVD processing or with the English language.
Author: Seid Mahdi Jafari
Publisher: Elsevier
ISBN: 0128187654
Category : Technology & Engineering
Languages : en
Pages : 401
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Book Description
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets Industrial Engineers working in the field of food processing and within food factories. Divided in four sections, “Evaporation basics," “Different types of evaporators, “Application of evaporators in the food industry and “Design, control and efficiency of evaporators, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steam Brings new opportunities in food processing through innovative evaporation processes Covers the design, control and efficiency of evaporators
Author: Philip A. Schweitzer
Publisher: McGraw-Hill Companies
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 1208
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Book Description
Author: Peter M. Martin
Publisher: William Andrew
ISBN: 0815520328
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
This 3e, edited by Peter M. Martin, PNNL 2005 Inventor of the Year, is an extensive update of the many improvements in deposition technologies, mechanisms, and applications. This long-awaited revision includes updated and new chapters on atomic layer deposition, cathodic arc deposition, sculpted thin films, polymer thin films and emerging technologies. Extensive material was added throughout the book, especially in the areas concerned with plasma-assisted vapor deposition processes and metallurgical coating applications.
Author: Merv Fingas
Publisher: John Wiley & Sons
ISBN: 0470455519
Category : Technology & Engineering
Languages : en
Pages : 641
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Book Description
Provides a scientific basis for the cleanup and for the assessment of oil spills Enables Non-scientific officers to understand the science they use on a daily basis Multi-disciplinary approach covering fields as diverse as biology, microbiology, chemistry, physics, oceanography and toxicology Covers the science of oil spills from risk analysis to cleanup and through the effects on the environment Includes case studies examining and analyzing spills, such as Tasman Spirit oil spill on the Karachi Coast, and provides lessons to prevent these in the future
Author: Hartmut Frey
Publisher: Springer Science & Business Media
ISBN: 3642054307
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
“Handbook of Thin Film Technology” covers all aspects of coatings preparation, characterization and applications. Different deposition techniques based on vacuum and plasma processes are presented. Methods of surface and thin film analysis including coating thickness, structural, optical, electrical, mechanical and magnetic properties of films are detailed described. The several applications of thin coatings and a special chapter focusing on nanoparticle-based films can be found in this handbook. A complete reference for students and professionals interested in the science and technology of thin films.
Author: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
