Handbook of Industrial Drying, Second Edition, Revised and Expanded PDF Download

Author: A. S. Mujumdar
Publisher: CRC Press
ISBN: 9780824796440
Category : Science
Languages : en
Pages : 710

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Book Description
Drying of pharmaceutical products, drying of biotechnologicl products, drying of peat and biofuels, druing of fibrous materials, drying ofpulp and paper, of wood and wood products, drying in mineral proces sing, modeling, measurements, and efficeiencies of infrared eryers for paper drying, drying of coal, drying of coated webs, drying of polymersupeheated stema drying, dryer feeder systems, dryer emision control systems, cost estimation methods for dryers, energy aspects in drying safeth aspects of industrial dryers, humidity measurements, control of industrial dryers.

Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1420017616
Category : Science
Languages : en
Pages : 1310

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Book Description
Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly energy-intensive operation and is encountered in nearly all industrial sectors. With rising energy costs and consumer demands for higher quality dried products, it is increasingly important to be aware of the latest developments in industrial drying technolog

Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1000697355
Category : Science
Languages : en
Pages : 946

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Book Description
First Published in 1995, this book offers a full guide into industrial drying for various materials. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners in their respective fields.

Author: Arun S. Mujumdar
Publisher: CRC Press
ISBN: 1466596651
Category : Technology & Engineering
Languages : en
Pages : 1350

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Book Description
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as a consultative reference for streamlining industrial drying operations. New to the Fourth Edition: Computational fluid dynamic simulation Solar, impingement, and pulse combustion drying Drying of fruits, vegetables, sugar, biomass, and coal Physicochemical aspects of sludge drying Life-cycle assessment of drying systems Covering commonly encountered dryers as well as innovative dryers with future potential, the Handbook of Industrial Drying, Fourth Edition not only details the latest developments in the field, but also explains how improvements in dryer design and operation can increase energy efficiency and cost-effectiveness.

Author: C. Anandharamakrishnan
Publisher: CRC Press
ISBN: 0429772394
Category : Science
Languages : en
Pages : 778

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Book Description
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass transfer, psychrometry, and reaction kinetics. The subsequent chapters of the book present the heat and mass transfer operations such as evaporation, drying, refrigeration, freezing, mixing, and separation. The final section focuses on the thermal, non-thermal, and nanotechnology-based novel food processing techniques, 3D food printing, active and intelligent food packaging, and fundamentals of CFD modeling. Features Features 28 case studies to provide a substantial understanding of the practical and industrial applications of various food engineering operations Includes 178 solved numerical problems and 285 multiple choice questions Highlights the application of mass balance in food product traceability and the importance of viscosity measurement in a variety of food products Provides updated information on novel food processing techniques such as cold plasma, 3D food printing, nanospray drying, electrospraying, and electrospinning The textbook is designed for undergraduate and graduate students pursuing Food Technology and Food Process Engineering courses. This book would also be of interest to course instructors and food industry professionals.

Author: Wen-Ching Yang
Publisher: CRC Press
ISBN: 0824748360
Category : Science
Languages : en
Pages : 873

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Book Description
This reference details particle characterization, dynamics, manufacturing, handling, and processing for the employment of multiphase reactors, as well as procedures in reactor scale-up and design for applications in the chemical, mineral, petroleum, power, cement and pharmaceuticals industries. The authors discuss flow through fixed beds, elutriation and entrainment, gas distributor and plenum design in fluidized beds, effect of internal tubes and baffles, general approaches to reactor design, applications for gasifiers and combustors, dilute phase pneumatic conveying, and applications for chemical production and processing. This is a valuable guide for chemists and engineers to use in their day-to-day work.

Author: François Cardarelli
Publisher: Springer Science & Business Media
ISBN: 1846286697
Category : Technology & Engineering
Languages : en
Pages : 1365

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Book Description
This unique and practical book provides quick and easy access to data on the physical and chemical properties of all classes of materials. The second edition has been much expanded to include whole new families of materials while many of the existing families are broadened and refined with new material and up-to-date information. Particular emphasis is placed on the properties of common industrial materials in each class. Detailed appendices provide additional information, and careful indexing and a tabular format make the data quickly accessible. This book is an essential tool for any practitioner or academic working in materials or in engineering.

Author: N.Y. Chen
Publisher: CRC Press
ISBN: 1000942988
Category : Science
Languages : en
Pages : 304

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Book Description
"Examines all known industrial processes using shape selective zeolites. Second Edition contains new, up-to-date information on the specific features that make zeolites shape selective, the role shape selective catalysis can play providing environmentally clean fuels, 12-membered oxygen ring systems, mesopore systems, and more."

Author: Min Zhang
Publisher: CRC Press
ISBN: 1498753876
Category : Technology & Engineering
Languages : en
Pages : 555

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Book Description
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.

Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 1420017373
Category : Technology & Engineering
Languages : en
Pages : 1088

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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr