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Advances in Chromatography Volume 42

Optimization of Industrial Unit Processes

Optimization of Industrial Unit Processes

In Optimization of Industrial Unit Processes the term optimization means the maximizing of productivity and safety while minimizing operating costs. In a fully optimized plant efficiency and productivity are continuously maximized while levels temperatures pressures or flows float within their allowable limits. This control philosophy differs from earlier approaches - where levels and temperatures were controlled at constant values and plant productivity was only an accidental uncontrolled consequence of those controlled variables. With this approach the sides of a multivariable control envelope are the various constraints while inside the envelope the process is continuously moved to maximize efficiency and productivity. Because one must understand a process before one can control it (let alone optimize it) Optimization of Industrial Unit Processes discusses the personality and characteristics of each process in term of its time constants gains and other unique features. This book provides information for engineers who design or operate industrial plants and who seek to increase the profitability of their plants. It recognizes that all industrial processes involve operations such as material transportation heat transfer and reactions. Therefore each plant consists of a combination of basic unit operations and can be optimized by maximizing the efficiency and minimizing the operating cost of the individual unit operations from which it is composed. Optimization of Industrial Unit Processes discusses real world processes - where pipes leak sensors plug and pumps cavitate - offering practical solutions to real problems. Each control system described in the book works illustrating the state of the art in controlling a particular unit operation. This second edition reflects the continual improvement and evolution of control systems as well as anticipates future advances. Bela G. Liptak speaks on Post-Oil Energy Technology on the AT&T Tech Channel.

GBP 59.99
1

Applied Thermodynamics in Unit Operations Solved Examples on Energy Exergy and Economic Analyses of Processes

Applied Thermodynamics in Unit Operations Solved Examples on Energy Exergy and Economic Analyses of Processes

The growing demand of energy accounting in industries is the main challenge for academics and engineers working in chemical processing plants food industries and the energy sector. Applied Thermodynamics in Unit Operations addresses this demand and offers a clear contribution to the quantification of energy consumption in processes while also solving the economic aspects of energy that are vital in real-life industrial contexts. Features: Combines the energy and exergy routines to analyze utilities and unit operations in a wide range of engineering scopes: nozzles turbines compressors evaporators HVAC drying technology steam handling and power generation Offers a detailed procedure of finding economic wealth of energy in the operations Discusses basic concepts of thermal engineering and industrial operational insights through practiced examples schematic illustrations and software codes The only book to include practical problems of industrial operations solved in detail and complementary EES codes for the solutions Features examples selected from authors’ real-world experience in industrial projects The book is a handy reference for researchers and practitioners in the areas of process chemical and mechanical engineering undergraduate and postgraduate students in those disciplines and engineers working in industry and production managers. Some examples are solved in EES to help the audience apply computer coding for thermal calculations. | Applied Thermodynamics in Unit Operations Solved Examples on Energy Exergy and Economic Analyses of Processes

GBP 120.00
1

Wastewater Treatment in Steel Industries Case Studies Advances and Prospects

Nail Disorders A Comprehensive Approach

Building a Dedicated GSM GPS Module Tracking System for Fleet Management Hardware and Software

Power System Economic and Market Operations

Strength of Materials

Piping and Valves

Sustainable Management After Irrigation System Transfer PhD: UNESCO-IHE Institute Delft

Fundamentals of Wastewater Treatment and Engineering

Fundamentals and Operations in Food Process Engineering

Membrane Technologies and Applications

Handbook of Conducting Polymers Fourth Edition - 2 Volume Set

Bioenergetics A Bridge across Life and Universe

Handbook of Food Engineering

Handbook of Food Engineering

As the complexity of the food supply system increases the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering Third Edition continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids heating and cooling of foods and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing concentration dehydration thermal processing and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes membrane processes extrusion processes and cleaning operations.

GBP 240.00
1

Computer Modeling Applications for Environmental Engineers

The Physical Separation and Recovery of Metals from Waste Volume One

Handbook of Irrigation Hydrology and Management

Traumatic Brain Injury: A Neurosurgeon's Perspective

Food Process Engineering Safety Assurance and Complements

Catalytic Naphtha Reforming Process

Mathematics Manual for Water and Wastewater Treatment Plant Operators Third Edition

Mathematics Manual for Water and Wastewater Treatment Plant Operators Third Edition

To properly operate a waterworks or wastewater treatment plant and to pass the examination for a waterworks/wastewater operator’s license it is necessary to know how to perform certain calculations. All operators at all levels of licensure need a basic understanding of arithmetic and problem-solving techniques to solve the problems they typically encounter in the workplace. Hailed on its first publication as a masterly account written in an engaging highly readable user-friendly style the Mathematics Manual for Water and Wastewater Treatment Plant Operators Third Edition has been expanded and divided into three specialized texts that contain hundreds of worked examples presented in a step-by-step format. They are ideal for all levels of water treatment operators in training and practitioners studying for advanced licensure. In addition they provide a handy desk reference and handheld guide for daily use in making operational math computations. Basic Mathematics for Water and Wastewater Operators introduces and reviews fundamental concepts critical to qualified operators. It builds a strong foundation based on theoretical math concepts which it then applies to solving practical problems for both water and wastewater operations. Water Treatment Operations: Math Concepts and Calculations covers computations used in water treatment and Wastewater Treatment Operations: Math Concepts and Calculations covers computations commonly used in wastewater treatment plant operations. The volumes present math operations that progressively advance to higher more practical applications including math operations that operators at the highest level of licensure would be expected to know and perform. To ensure correlation to modern practice and design the volumes provide illustrative examples for commonly used waterworks and wastewater treatment operations covering unit process operations found in today’s treatment facilities. Readers working through the books systematically will acquire a definitive understanding of and skill in performing the applied water/wastewater calculations that are essential for a successful career in the water industry. Features: Provides a strong foundation based on theoretical math concepts which it then applies to solving practical problems for both water and wastewater operations Updated throughout and add several new practical problems Provides illustrative examples for commonly used waterworks and wastewater treatment operations covering unit process operations found in today’s treatment facilities

GBP 300.00
1

Snack Foods Processing Innovation and Nutritional Aspects

Snack Foods Processing Innovation and Nutritional Aspects

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer´s expectations especially in terms of convinience flavor shelf life and nutritional and health claims. Snack Foods: Processing Innovation and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry technology processing functionality quality control analysis and nutrition and health implications of the wide array of snacks derived from grains fruits/vegetables milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods including popcorn wheat-based products (crispbreads pretzels crackers) lime-cooked maize snacks (tortilla chips and corn chips) extruded items (expanded and half products or pellets) potato chips peanuts almonds tree nuts and products derived from fruits/vegetables milk animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials oils flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts relevant information in tables and recent innovations and trends. Divided into four sections Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying seasoning packaging and the emerging 3-D printing technology. Moreover the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits starches and flours followed by chapters for oils seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein. | Snack Foods Processing Innovation and Nutritional Aspects

GBP 190.00
1