Description
Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods.Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering.- In this volume, the author focuses the heat exchanges between gases, liquids, divided solids and compact solids without changes of phase.- This book includes discussion on changes of phase, heat exchange processes, combustion and the necessary equipment to measure these.- The chapters are complemented with appendices which provide additional information as well as any associated references.
Table of Contents
1: Rotary Calcination Kiln: Heat Exchange by Radiation2: Tubular Heat Exchangers and Flat-plate Heat Exchangers3: Finned Tube Exchangers4: Scraped Surface Heat Exchangers, Spherulation Towers and Solidification on a Moving Surface5: Efficiency of Single-phase Heat Exchangers: Fouling6: Condensers, Traps and Condensate Lines7: Boiling and Heat Transfer8: Thermosiphon Reboilers9: Concentrating Solutions by Vaporization10: Falling Film Vaporizer (Evaporator)11: Heat Transfer in Stirred Tanks12: Cooling or Heating of Simple-form Solids and Plant Products: Blanching13: Thermal Insulation of Piping: Tracing14: Combustion and Sulfur Dew Point15: Heat Supply by Microwave or Infrared Radiation16: Freezing, Deep-freezing and Thawing17: Freeze-drying
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