Author : Kiran D Patil
Publisher : Nirali Prakashan
Page : 442 pages
File Size : 46,11 MB
Release : 2012-09
Category : Study Aids
ISBN : 9789380064000
Properties and Handling of Particulate Solids, Conveyors, Mixing of Solids and Pastes, Size Reduction, Mechanical Separations: Screening, Filtration, Separation Based on Motion of Particulate through the Fluids, Mixing and Agitation, Fluidization, Beneficiation Process
Author :
Publisher : Nirali Prakashan
Page : 344 pages
File Size : 24,6 MB
Release :
Category :
ISBN : 9788196396114
Author : Pedro NISSER
Publisher :
Page : 90 pages
File Size : 19,52 MB
Release : 1834
Category :
ISBN :
Author : Thomas Skocir
Publisher : Routledge
Page : 512 pages
File Size : 35,30 MB
Release : 2018-04-27
Category : Technology & Engineering
ISBN : 1351432702
This book is a comprehensive, practical guide and reference to today's mechanical conveyor systems. It covers all types of mechanical conveyors, providing in-depth information on their design, function and applications. More than 180 photographs and schematics illustrate details of design and system layout. An introductory chapter provides an understanding of the characteristics of various types of bulk solids, including their conveyability and the types of conveying systems most effective for each. Following chapters examine each of five major categories of conveying systems, with practical details on their design, operation and applications. The final chapter presents basic information on motors and drives for conveying systems, as well as related equipment such as speed reduction systems and conveyor brakes. The emphasis throughout the text is on practical engineering and operating information, with a minimum of theory. The presentation is systematic and organized for easy reference. A very detailed index enables the quick location of needed information. This guide and reference will be useful to all engineers and other personnel involved in the continuous movement of bulk solids. It serves as both a basic introduction and a desk-top reference. The Authors Dr. Fayed is a Professor and Director of the Powder Science & Technology Group at Ryerson Polytechnic University in Toronto. He is also a licensed Consulting Engineer, a Fellow of the American Institute of Chemical Engineers and the Canadian Society of Chemical Engineering. Previously he held positions in process design and development with ICI, Davy McKee, M. W. Kellogg, and Peabody. He has lectured at numerous seminars and workshops at meetings of the American Institute of Chemical Engineers, and other organizations. He has published many papers on particulate technology and is the co-editor of Powder Science & Technology Handbook. Thomas Skocir in an engineer presently with ECO-TEC
Author : Seid Mahdi Jafari
Publisher : Woodhead Publishing
Page : 498 pages
File Size : 19,38 MB
Release : 2021-06-22
Category : Technology & Engineering
ISBN : 0128184744
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
Author : R. L. Earle
Publisher : Elsevier
Page : 216 pages
File Size : 44,49 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 1483293106
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
Author : Steven R. Calabrese
Publisher : CRC Press
Page : 483 pages
File Size : 46,84 MB
Release : 2020-11-26
Category : Science
ISBN : 877022241X
Geared toward the HVAC professional, Practical Controls: A Guide to Mechanical Systems provides a solid foundation and well-rounded understanding of the role of controls in mechanical systems design and installation. This book takes a concise look at HVAC controls and controls methods - including electrical, electronic, and microprocessor-based controls and control systems. Using "real world" examples, it explores how various mechanical systems installed in today's facilities are best controlled. The text is a practical resource to controls contracting, providing basic rules, equipment guidelines, rules of thumb, pros and cons, and do's and don'ts.
Author : EduGorilla Prep Experts
Publisher : EduGorilla Community Pvt. Ltd.
Page : 156 pages
File Size : 27,69 MB
Release :
Category : Education
ISBN : 9355566166
EduGorilla's GATE Materials, Manufacturing and Industrial Engineering (Vol 4) Study Notes are the best-selling notes for GATE Mechanical Engineering Exams in English edition. The content is well-researched and covers all topics in detail. The topic-wise notes are designed to help students prepare thoroughly for their exams. The notes also includes solved multiple-choice questions (MCQs) for self-evaluation, allowing students to gauge their progress and identify areas that require further improvement. These study notes are tailored to the latest syllabus of GATE Mechanical Engineering exams, making them a valuable resource for exam preparation.
Author : California. Division of Oil and Gas
Publisher :
Page : 640 pages
File Size : 26,13 MB
Release : 1918
Category : Natural gas
ISBN :
Author : George D. Saravacos
Publisher : CRC Press
Page : 586 pages
File Size : 30,46 MB
Release : 2011-02-22
Category : Technology & Engineering
ISBN : 1420083546
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.
