Precision Process Technology, M.P.C. Weijnen; A.A.H. Drinkenburg
Автор: Moulijn Название: Chemical Process Technology, 2nd Edition ISBN: 1444320254 ISBN-13(EAN): 9781444320251 Издательство: Wiley Рейтинг: Цена: 7278.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new edition of the bestselling text provides a comprehensive introduction to chemical process technology, linking the fundamental theory and concepts to the applied nature of the subject. It provides an essential bridge between the chemical sciences and the chemical industry.
Автор: Colm P. O`Donnell; Colette Fagan; P.J. Cullen Название: Process Analytical Technology for the Food Industry ISBN: 1493903101 ISBN-13(EAN): 9781493903108 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Process Analytical Technology for the Food Industry
Автор: Robert F. Davis; Hayne Palmour; Richard L. Porter Название: Emergent Process Methods for High-Technology Ceramics ISBN: 1468482076 ISBN-13(EAN): 9781468482072 Издательство: Springer Рейтинг: Цена: 16979.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: It was the nineteenth in a series of "University Conferences on Ceramic Sci- ence" initiated in 1964 by four institutions of which North Carolina State University is a charter member, along with the University of California at Berkeley, Notre Dame University, and the New York State College of Ceramics at Alfred University.
Автор: Andersson Название: Measurement Technology For Process ISBN: 1138035394 ISBN-13(EAN): 9781138035393 Издательство: Taylor&Francis Рейтинг: Цена: 12554.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Almost every industry that use liquids and gas in any form has a need to measure flow, temperature and pressure. This text is a practical guide on how to accurately use these measuring instruments to control processes in manufacturing industries for food, beverages, chemicals, pharmaceuticals, oil, water and waste water, power, etc. With higher prices of raw materials and more severe requirements for safety and environmental issues, there is a growing demand to measure with higher precision. The book includes a number of practical examples from various industries. It discusses how to comply with safety standards regarding measurements and explains how legal control systems apply to measurements. The aim is to help any process industry reduce the risk of high costs and damage to both people and equipment.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
Описание: Offers knowledge regarding the high pressure processing aspects combined with that about modeling, design and the operation of safe and reliable high pressure plants and equipment. This book includes topics such as high pressure in general, the thermodynamics and kinetics of the fluids involved, and the design of high pressure equipment.
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