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Author: Leonard G. Austin
Publisher:
ISBN:
Category : Ball mills
Languages : en
Pages :
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Book Description
Author: Leonard G. Austin
Publisher:
ISBN:
Category : Ball mills
Languages : en
Pages :
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Book Description
Author: L. G. Austin
Publisher: Society for Mining Metallurgy
ISBN: 9780895204219
Category : Ball mills
Languages : en
Pages : 561
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Book Description
Author: Zeki Berk
Publisher: Academic Press
ISBN: 0124159869
Category : Technology & Engineering
Languages : en
Pages : 721
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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: Anthony J. Hickey
Publisher: CRC Press
ISBN: 1420084763
Category : Medical
Languages : en
Pages : 230
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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: Harry Silla
Publisher: CRC Press
ISBN: 9780203912454
Category : Science
Languages : en
Pages : 506
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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: Fabrizio Giordanetto
Publisher: John Wiley & Sons
ISBN: 3527341498
Category : Science
Languages : en
Pages : 810
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Book Description
This one-stop reference systematically covers key aspects in early drug development that are directly relevant to the discovery phase and are required for first-in-human studies. Its broad scope brings together critical knowledge from many disciplines, ranging from process technology to pharmacology to intellectual property issues. After introducing the overall early development workflow, the critical steps of early drug development are described in a sequential and enabling order: the availability of the drug substance and that of the drug product, the prediction of pharmacokinetics and -dynamics, as well as that of drug safety. The final section focuses on intellectual property aspects during early clinical development. The emphasis throughout is on recent case studies to exemplify salient points, resulting in an abundance of practice-oriented information that is usually not available from other sources. Aimed at medicinal chemists in industry as well as academia, this invaluable reference enables readers to understand and navigate the challenges in developing clinical candidate molecules that can be successfully used in phase one clinical trials.
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
Author: H.A. Leniger
Publisher: Springer Science & Business Media
ISBN: 9401018405
Category : Technology & Engineering
Languages : en
Pages : 561
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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: George D. Saravacos
Publisher: CRC Press
ISBN: 1439877858
Category : Technology & Engineering
Languages : en
Pages : 596
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Book Description
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
Author: Michael Lewis
Publisher: Woodhead Publishing
ISBN: 0128211830
Category : Technology & Engineering
Languages : en
Pages : 490
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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
