fryer william t (8 risultati)

Hardcover. Condizione: Fair Only. Third Edition. Significant wear - scuffs, soils, stains, cocked binding, warped boards, text block rippling and waving, etc. A reading copy only. Book.

Hardcover. Condizione: Used - Good. No Jacket. Aged. No dust jacket on this edition, printing is directly on boards.

Hard Cover. Condizione: Good. No Jacket. The cover is rubbed with edgewear. The pages are faintly tanning in margins, clean and tight. Size: 8vo - over 7¾" - 9¾" tall.

Condizione: Good. Condizione sovraccoperta: None. Hardcover. 1184 pages. Insert missing from rear envelope. Light browning to edges of pages. Edgewear and rubbing to corners and spine. Fading to covers. Record # 508533.

Condizione: Fair. Acceptable condition. No Dust Jacket Hardcover edition. Owner's name on front endpage. Writing and underlining inside. (law, case studies) NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Condizione: Fair. Acceptable condition. (United States, Law) A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.

Hardcover. Condizione: Very Good.

Buch. Condizione: Neu. Neuware - 1 Introduction to process design.- 1.1 Material requirements and flows.- 1.2 Energy balances.- 1.3 Process economics.- Appendix 1.A: Some basic definitions.- Conclusions.- Further reading.- 2 Newtonian fluid mechanics.- 2.1 Laminar and turbulent flow.- 2.2 Ideal fluids.- 2.3 Laminar flows.- 2.4 Dimensional analysis.- 2.5 Turbulent flow.- Conclusions.- Further reading.- 3 Introduction to heat transfer.- 3.1 Heat conduction.- 3.2 Heat transfer in flowing systems.- 3.3 Heat exchange: more practical aspects.- Conclusions.- Further reading.- 4 Mass transfer in food and bioprocesses.- 4.1 Why does transfer occur .- 4.2 Mechanisms.- 4.3 Equilibrium.- 4.4 Diffusion.- 4.5 Transient behaviour.- 4.6 Flowing systems.- 4.7 Interphase transfer.- 4.8 Aeration.- 4.9 Mass transfer limitations.- Conclusions.- Further reading.- 5 Food rheology.- 5.1 Characteristics of non-Newtonian fluids.- 5.2 Viscometric flows.- 5.3 Application to engineering problems.- Appendix 5.A: Linear viscoelastic Maxwell element.- Appendix 5.B: Concentric cylinder viscometer.- Appendix 5.C: Cone and plate viscometer.- Conclusions.- References and further reading.- 6 Process design: heat integration.- 6.1 Design of process plant.- 6.2 Second-law analysis: heat integration.- 6.3 Heat and process integration in the food industry.- Conclusions.- 7 Process control.- 7.1 What is the control problem .- 7.2 Block diagrams.- 7.3 Process dynamics.- 7.4 multiple inputs and linearization.- 7.5 Frequency response.- 7.6 Feedforward and feedback control.- 7.7 Types of controller action.- 7.8 Control system design for complete plants.- Conclusions.- Further reading.- 8 Reactors and reactions in food processing.- 8.1 Reactor types.- 8.2 Physical chemistry of food reactions.- 8.3 Analysis of isothermal 'ideal' reactor systems.- 8.4 Non-isothermal reactions.- 8.5 Non-ideal flow and mixing in continuous reactors.- Conclusions.- References and further reading.- 9 Thermal treatment of foods.- 9.1 Engineering principles.- 9.2 Continuous processing: problems and solutions.- 9.3 Fouling and cleaning in food process plant.- Conclusions.- References and further reading.- 10 Mixing in food processing.- 10.1 Fundamentals of mixing.- 10.2 Fluid-mixing equipment.- 10.3 Power consumption in stirred tanks.- 10.4 Miscible liquid blending operations.- 10.5 Gas-liquid mixing.- 10.6 Liquid-liquid dispersions and the creation of emulsions.- 10.7 Solids suspension and solid-liquid mass transfer.- 10.8 Scale-up of mixers from pilot trials.- 10.9 Alternative mixing devices.- 10.10 Mixing of particulate materials.- Conclusions.- References and further reading.- 11 Process design: an exercise and simulation examples.- 11.1 An integrated cheese plant: a design exercise.- 11.2 Computer simulations.- Conclusions.- Overall conclusions.