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Introduction - Conduction - Convection - Radiation - Heat Exchange Equipments - Evaporation - Diffusion - Distillation - Gas Absorption - Liquid Liquid Extraction - Crystallisation - Drying - Appendix I Try yourself - Appendix II Thermal conductivity data - Appendix III Steam tables
The subject of transport phenomena has long been thoroughly and expertly addressed on the graduate and theoretical levels. Now Transport Phenomena and Unit Operations: A Combined Approach endeavors not only to introduce the fundamentals of the discipline to a broader, undergraduate-level audience but also to apply itself to the concerns of practicing engineers as they design, analyze, and construct industrial equipment. Richard Griskey's innovative text combines the often separated but intimately related disciplines of transport phenomena and unit operations into one cohesive treatment. While the latter was an academic precursor to the former, undergraduate students are often exposed to one at the expense of the other. Transport Phenomena and Unit Operations bridges the gap between theory and practice, with a focus on advancing the concept of the engineer as practitioner. Chapters in this comprehensive volume include: Transport Processes and Coefficients Frictional Flow in Conduits Free and Forced Convective Heat Transfer Heat Exchangers Mass Transfer; Molecular Diffusion Equilibrium Staged Operations Mechanical Separations Each chapter contains a set of comprehensive problem sets with real-world quantitative data, affording students the opportunity to test their knowledge in practical situations. Transport Phenomena and Unit Operations is an ideal text for undergraduate engineering students as well as for engineering professionals.
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
Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality. Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.
The book presents the principles of unit operations as well as the application of these principles to real-world problems. The authors have written a practical introductory text exploring the theory and applications of unit operations for environmental engineers that is a comprehensive update to Linvil Rich's 1961 classic work, "Unit Operations in Sanitary Engineering". The book is designed to serve as a training tool for those individuals pursuing degrees that include courses on unit operations. Although the literature is inundated with publications in this area emphasizing theory and theoretical derivations, the goal of this book is to present the subject from a strictly pragmatic introductory point-of-view, particularly for those individuals involved with environmental engineering. This book is concerned with unit operations, fluid flow, heat transfer, and mass transfer. Unit operations, by definition, are physical processes although there are some that include chemical and biological reactions. The unit operations approach allows both the practicing engineer and student to compartmentalize the various operations that constitute a process, and emphasizes introductory engineering principles so that the reader can then satisfactorily predict the performance of the various unit operations equipment. "This is a definitive work on Unit Operations, one of the most important subjects in environmental engineering today. It is an excellent reference, well written, easily read and comprehensive. I believe the book will serve well those working in engineering disciplines including those beyond just environmental and chemical engineering. Bottom-line: A must for any technical library". —Kenneth J. Skipka, CCM
Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. - Brings new opportunities in the optimization of food processing operations - Thoroughly explores applications of food engineering to food processes - Focuses on unit operations from an engineering viewpoint
This textbook is targetted to undergraduate students in chemical engineering, chemical technology, and biochemical engineering for courses in mass transfer, separation processes, transport processes, and unit operations. The principles of mass transfer, both diffusional and convective have been comprehensively discussed. The application of these principles to separation processes is explained. The more common separation processes used in the chemical industries are individually described in separate chapters. The book also provides a good understanding of the construction, the operating principles, and the selection criteria of separation equipment. Recent developments in equipment have been included as far as possible. The procedure of equipment design and sizing has been illustrated by simple examples. An overview of different applications and aspects of membrane separation has also been provided. ‘Humidification and water cooling’, necessary in every process indus-try, is also described. Finally, elementary principles of ‘unsteady state diffusion’ and mass transfer accompanied by a chemical reaction are covered. SALIENT FEATURES : • A balanced coverage of theoretical principles and applications. • Important recent developments in mass transfer equipment and practice are included. • A large number of solved problems of varying levels of complexities showing the applications of the theory are included. • Many end-chapter exercises. • Chapter-wise multiple choice questions. • An Instructors manual for the teachers.
About the Book: Salient features: A number of Complex problems along with the solutions are provided Objective type questions for self-evaluation and better understanding of the subject Problems related to the practical aspects of the subject have been worked out Checking the authenticity of dimensional homogeneity in case of all derived equations Validation of numerical solutions by cross checking Plenty of graded exercise problems from simple to complex situations are included Variety of questions have been included for the clear grasping of the basic principles Redrawing of all the figures for more clarity and understanding Radiation shape factor charts and Heisler charts have also been included Essential tables are included The basic topics have been elaborately discussed Presented in a more better and fresher way Contents: An Overview of Heat Transfer Steady State Conduction Conduction with Heat Generation Heat Transfer with Extended Surfaces (FINS) Two Dimensional Steady Heat Conduction Transient Heat Conduction Convection Convective Heat Transfer Practical Correlation Flow Over Surfaces Forced Convection Natural Convection Phase Change Processes Boiling, Condensation, Freezing and Melting Heat Exchangers Thermal Radiation Mass Transfer
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, in