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Chemical and Bioprocess Engineering : Fundamental Concepts for First-Year Students / / by Ricardo Simpson, Sudhir K. Sastry
| Chemical and Bioprocess Engineering : Fundamental Concepts for First-Year Students / / by Ricardo Simpson, Sudhir K. Sastry |
| Autore | Simpson Ricardo |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, NY : , : Springer New York : , : Imprint : Springer, , 2013 |
| Descrizione fisica | 1 online resource (XX, 352 p. 208 illus., 84 illus. in color.) |
| Disciplina | 660.0 |
| Soggetto topico |
Biochemical engineering
Food—Biotechnology Thermodynamics Heat engineering Heat transfer Mass transfer Mathematical models Biochemical Engineering Food Science Engineering Thermodynamics, Heat and Mass Transfer Mathematical Modeling and Industrial Mathematics |
| ISBN | 1-4614-9126-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Fundamentals of Magnitudes, Units Systems, and Their Applications in Process Engineering -- Fundamentals of Process Control, Communication, and Instrumentation -- Learning from Nature and its Applications in Chemical and Bioprocess Engineering -- Challenging and Solving Problems with Basic Tools, Testing Student's Attitude -- A Glimpse of Thermodynamics and Transport Phenomena -- Fundamentals of Material Balances (Non-reactive Systems) -- Fundamentals of Material Balances (Reactive Systems) -- Fundamentals of Mathematical Modeling, Simulation, and Process Control -- Scale Up in Chemical and Bioprocess Engineering -- Optimization and Chemical/Bioprocess Optimization -- Basic Economic Principles and a Glimpse on How to Take a Decision Among Alternatives. |
| Record Nr. | UNINA-9910739473103321 |
Simpson Ricardo
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| New York, NY : , : Springer New York : , : Imprint : Springer, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Ohmic heating in food processing / / edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
| Ohmic heating in food processing / / edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Boca Raton : , : CRC Press, , [2014] |
| Descrizione fisica | 1 online resource (518 p.) |
| Disciplina | 664/.028 |
| Collana |
Electro-Technologies for Food Processing Series
Electro-technologies for food processing series |
| Soggetto topico |
Food - Preservation
Food industry and trade - Quality control Electric currents - Heating effects Electric fields - Industrial applications |
| ISBN |
0-429-14996-4
1-4200-7109-2 |
| Classificazione | TEC012000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front Cover; Back Cover |
| Record Nr. | UNINA-9910808856503321 |
| Boca Raton : , : CRC Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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