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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores principales: Simpson, Ricardo (Autor), Sastry, Sudhir K. (Autor)
Autor Corporativo: SpringerLink (Online service)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York, NY : Springer New York : Imprint: Springer, 2013.
Edición:1st ed. 2013.
Temas:
Biotechnology.
Food science.
Thermodynamics.
Heat engineering.
Heat transfer.
Mass transfer.
Mathematical models.
Chemical Bioengineering.
Food Science.
Engineering Thermodynamics, Heat and Mass Transfer.
Mathematical Modeling and Industrial Mathematics.
Acceso en línea:Texto Completo
Tabla de Contenidos:
  • 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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