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Chemical and Bioprocess Engineering Fundamental Concepts for First-Year Students /

This is a unique introductory textbook that covers all aspects of both chemical and bioprocess engineering and provides a thorough grounding in the fundamentals so that the background may be used in future work. Included are more than 400 proposed and solved exercises, each classified by its level o...

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Bibliografiska uppgifter
Huvudupphovsmän: Simpson, Ricardo. (Författare, medförfattare, http://id.loc.gov/vocabulary/relators/aut), Sastry, Sudhir K. (http://id.loc.gov/vocabulary/relators/aut)
Institutionell upphovsman: SpringerLink (Online service)
Materialtyp: Elektronisk E-bok
Språk:English
Publicerad: New York, NY : Springer New York : Imprint: Springer, 2013.
Upplaga:1st ed. 2013.
Ämnen:
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.
Länkar:https://doi.org/10.1007/978-1-4614-9126-2
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Innehållsförteckning:
  • 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.

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