Material and Energy Balance Computations
Author: Ernest J. Henley
Publisher: John Wiley & Sons
Published: 1969
Total Pages: 622
ISBN-13:
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Handbook on Material and Energy Balance Calculations in Metallurgical Processes
Author: H. Alan Fine
Publisher: Wiley-TMS
Published: 1993
Total Pages: 592
ISBN-13:
DOWNLOAD EBOOK"This book approaches the subject of material and energy balances from two directions. First, it emphasizes the fundamental principles of the conservation of mass and energy, and the consequences of these two principles. Second it applies the techniques of computational chemistry to materials processing, and introduces new software developed by the author especially for material and heat balances. The third edition reflects the changes in the professional engineer's practice in the last 30 years, reflecting the dramatic shift away from metallurgical engineering and the extractive industry towards materials engineering. A large and growing number of recent graduates are employed in such fields as semiconductor processing, environmental engineering, and the production and processing of advanced and exotic materials for aerospace, electronic and structural applications. The advance in computing power and software for the desktop computer has significantly changed the way engineers make computations, and the biggest change comes from the computational approach used to solve problems. The spreadsheet program Excel is used extensively throughout the text as the main computational "engine" for solving material and energy balance equations, and for statistical analysis of data. The use of Excel and the introduction of the add-in programs enables the study of a range of variables on critical process parameters, and emphasis is placed on multi-device flowsheets with recycle, bypass, and purge streams whose material and heat balance equations were previously too complicated to solve by the normally-used hand calculator. The Excel-based program FlowBal helps the user set up material and heat balance equations for processes with multiple streams and units"--
Problems on Material and Energy Balance Calculation
Author: K. Balu
Publisher: Campfire
Published: 2009-01-01
Total Pages: 200
ISBN-13: 9789380026046
DOWNLOAD EBOOKMass and Energy Balance Calculations are the fundamental components in the Design and Development of Chemical Process Industries. Mass Balance Calculations are performed to determine the yields of main products, byproducts, consumption of raw material and production losses. Only when the Mass Balance is performed, the Process Engineer can make calculations required for design of production equipment in the process. Energy balance involves the computation of input and outputs of energy in equipments. Energy Balance is performed from Material Balance taking into account the thermal effects (Exothermic or Endothermic) of reactions and the physical transformations (Evaporation, Crystallization) occurring in the Process Equipment. The present book has problems and solutions in Material and Energy Balance in Process Equipment. This is followed by Energy Balance problems. All problems assume Steady State system. The text covers the syllabus of all Chemical Engineering Schools offering this course. The number and variety of problems proposed in this book are extensive. The problems are organized in each chapter according to subject matter. It is possible for answers to differ slightly due to different sources of data. The teaching experience of authors convinces that one of the glaring weakness of the students in Chemical and Petroleum Engineering is their inability to think clearly and accurately in terms of arithmetic. It is hoped this book will prove of real value in Process Calculations Instructions in classroom. This can also serve as a refresher book for practising engineers.
Unit Operations in Food Processing
Author: R. L. Earle
Publisher: Elsevier
Published: 2013-10-22
Total Pages: 216
ISBN-13: 1483293106
DOWNLOAD EBOOKThis 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
Material and Energy Balances for Engineers and Environmentalists
Author: Colin Oloman
Publisher:
Published: 2009
Total Pages: 304
ISBN-13:
DOWNLOAD EBOOKMaterial and energy (M&E) balances are fundamental to chemical (process) engineering, environmental engineering and industrial chemistry. This text presents M&E balance calculations in a compact, transparent format accessible to students and professionals in the above fields, and to others who want to quantify the physical progress of our civilization. The text embraces all topics covered in corresponding engineering undergraduate courses and deals with environmental and sustainability issues of current concern to society. The general balance equation is the foundation for a review of relevant science and economics, and hence, for material and energy accounting in batch and continuous chemical processes. The text focuses on SI units, using flowsheets and stream tables in computer spreadsheets to represent practical systems. Worked examples range from simple stoichiometry to modeling multi-unit recycle and unsteady-state processes.
Elementary Principles of Chemical Processes, 3rd Edition 2005 Edition Integrated Media and Study Tools, with Student Workbook
Author: Richard M. Felder
Publisher: Wiley
Published: 2005-02-02
Total Pages: 1270
ISBN-13: 9780471720638
DOWNLOAD EBOOKThis best selling text prepares students to formulate and solve material and energy balances in chemical process systems and lays the foundation for subsequent courses in chemical engineering. The text provides a realistic, informative, and positive introduction to the practice of chemical engineering. The Integrated Media Edition update provides a stronger link between the text, media supplements, and new student workbook.
Mass and Energy Balances
Author: Seyed Ali Ashrafizadeh
Publisher: Springer
Published: 2018-01-10
Total Pages: 276
ISBN-13: 3319722905
DOWNLOAD EBOOKThis textbook introduces students to mass and energy balances and focuses on basic principles for calculation, design, and optimization as they are applied in industrial processes and equipment. While written primarily for undergraduate programs in chemical, energy, mechanical, and environmental engineering, the book can also be used as a reference by technical staff and design engineers interested who are in, and/or need to have basic knowledge of process engineering calculation. Concepts and techniques presented in this volume are highly relevant within many industrial sectors including manufacturing, oil/gas, green and sustainable energy, and power plant design. Drawing on 15 years of teaching experiences, and with a clear understanding of students' interests, the authors have adopted a very accessible writing style that includes many examples and additional citations to research resources from the literature, referenced at the ends of chapters.
Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 615
ISBN-13: 1461570522
DOWNLOAD EBOOKTen years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.
Basic Principles and Calculations in Chemical Engineering
Author: David Mautner Himmelblau
Publisher: FT Press
Published: 2012
Total Pages: 975
ISBN-13: 0132346605
DOWNLOAD EBOOKBest-selling introductory chemical engineering book - now updated with far more coverage of biotech, nanotech, and green engineering Thoroughly covers material balances, gases, liquids, and energy balances. Contains new biotech and bioengineering problems throughout.
Handbook of Food Process Design
Author: Jasim Ahmed
Publisher: John Wiley & Sons
Published: 2012-02-27
Total Pages: 1543
ISBN-13: 1444398253
DOWNLOAD EBOOKIn the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
