Now in its seventh edition, the text still contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples included. Almost 30% of the problems have been revised or are new, some of which cover modern topics such as food processing and biotechnology. Other unique topics of this text include diafiltration, adsorption and membrane operations. Salient Features: Expanded coverage of biochemistry and food processing. The section on fluid viscosity in Chap. 3 is expanded to include simple theories for gases and liquids. The text contains a balanced treatment of theory and engineering practice, with many practical illustrative examples included.Table of Content:Second - 1: Introduction Definitions and Principles Second - 2: Fluid Mechanics Fluid Statics and Its Applications Fluid Flow Phenomena Basic Equations of Fluid Flow Incompressible Flow in Pipes and Channels Flow of Compressible Fluids Flow past Immersed Objects Transportation and Metering of Fluids Agitation and Mixing of Liquids Second - 3: Heat Transfer and Its Applications Heat Transfer by Conduction Principles of Heat Flow in Fluids Heat Transfer to Fluids without Phase Change Heat Transfer to Fluids with Phase Change Radiation Heat Transfer Heat-Exchange Equipment Evaporation Second - 4: Mass Transfer and Its Applications Principles of Diffusion and Mass Transfer between Phases Gas Absorption Humidification Operations Equilibrium-Stage Operations Distillation Introduction to Multicomponent Distillation Leaching and Extraction Drying of Solids Fixed-Bed Separatons Membrane... See more
Now in its seventh edition, the text still contains its balanced treatment of theory and engineering practice, with many practical, illustrative examples included. Almost 30% of the problems have been revised or are new, some of which cover modern topics such as food processing and biotechnology. Other unique topics of this text include diafiltration, adsorption and membrane operations. Salient Features: Expanded coverage of biochemistry and food processing. The section on fluid viscosity in Chap. 3 is expanded to include simple theories for gases and liquids. The text contains a balanced treatment of theory and engineering practice, with many practical illustrative examples included.Table of Content:Second - 1: Introduction Definitions and Principles Second - 2: Fluid Mechanics Fluid Statics and Its Applications Fluid Flow Phenomena Basic Equations of Fluid Flow Incompressible Flow in Pipes and Channels Flow of Compressible Fluids Flow past Immersed Objects Transportation and Metering of Fluids Agitation and Mixing of Liquids Second - 3: Heat Transfer and Its Applications Heat Transfer by Conduction Principles of Heat Flow in Fluids Heat Transfer to Fluids without Phase Change Heat Transfer to Fluids with Phase Change Radiation Heat Transfer Heat-Exchange Equipment Evaporation Second - 4: Mass Transfer and Its Applications Principles of Diffusion and Mass Transfer between Phases Gas Absorption Humidification Operations Equilibrium-Stage Operations Distillation Introduction to Multicomponent Distillation Leaching and Extraction Drying of Solids Fixed-Bed Separatons Membrane Separation Processes Crystallization Second - 5: Operations Involving Particulate Solids Properties and Handling of Particulate Solids Mechanical Separations Appendix - 1: Conversion Factors and Constants of Nature Appendix - 2: Dimensionless Groups Appendix - 3: Dimensions, Capacities and Weights of Standard Steel Pipe Appendix - 4: Condenser and Heat-Exchanger Tube Data Appendix - 5: Tyler Standard Screen Scale Appendix - 6: Properties of Liquid Water Appendix - 7: Properties of Saturated Steam and Water Appendix - 8: Viscosities of Gases Appendix - 9: Viscosities of Liquids Appendix - 10: Thermal Conductivities of Metals Appendix - 11: Thermal Conductivities of Various Solids and Insulating Materials Appendix - 12: Thermal Conductivities of Gases and Vapors Appendix - 13: Thermal Conductivities of Liquids Other Than Water Appendix - 14: Specific Heats of Gases Appendix - 15: Specific Heats of Liquids Appendix - 16: Prandtl Numbers for Gases at 1 atm and 100C Appendix - 17: Prandtl Numbers for Liquids Appendix - 18: Diffusivities and Schmidt Numbers for Gases in Air at 0c and 1 atm Appendix - 19: Collision Integral and Lennard-Jones Force Constants
