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Adsorption-Dryers for Divided Solids, part of the Industrial Equipment for Chemical Engineering set, provides practical applications and precise knowledge on global research, presenting an in-depth study of a variety of aspects within the field of chemical engineering. This volume discusses the principle of adsorption of gaseous impurities, practical data on adsorption, ion exchange and chromatography, the theory of drying, and the theory of imbibition. The author also provides methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to build their own programs. Chapters are complemented with appendices which provide additional information and associated references. Provides key characteristics of fluid-solid equilibriums Includes a practical use of adsorbents that can be applied Covers particular cases in chromatography Presents general methods for calculations on dryers
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Soap Manufacturing Technology, Second Edition, is the most authoritative and up-to-date book on soap technology available today. Editor and contributing author Luis Spitz leads a world-renowned team in providing comprehensive information on all components of soap manufacturing including formulation, performance evaluation, cleansing systems, and more. This new edition includes two new chapters, Integrated Saponification and Drying Systems and Laundry Bars, and the others are completely revised and updated. Includes new chapters and figures, tables, and text updated from the first edition Serves as a technical reference book ideal for both experienced and beginning soap producers and suppliers Provides an overview of the AOCS methods used for the evaluation of soap and soap products Includes two new chapters on Integrated Saponification and Drying Systems and Laundry Bars
Principles of Adsorption and Reaction on Solid Surfaces As with other books in the field, Principles of Adsorption and Reaction on Solid Surfaces describes what occurs when gases come in contact with various solid surfaces. But, unlike all the others, it also explains why. While the theory of surface reactions is still under active development, the approach Dr. Richard Masel takes in this book is to outline general principles derived from thermodynamics and reaction rate theory that can be applied to reactions on surfaces, and to indicate ways in which these principles may be applied. The book also provides a comprehensive treatment of the latest quantitative surface modeling techniques with numerous examples of their use in the fields of chemical engineering, physical chemistry, and materials science. A valuable working resource and an excellent graduate-level text, Principles of Adsorption and Reaction on Solid Surfaces provides readers with: * A detailed look at the latest advances in understanding and quantifying reactions on surfaces * In-depth reviews of all crucial background material * 40 solved examples illustrating how the methods apply to catalysis, physical vapor deposition, chemical vapor deposition, electrochemistry, and more * 340 problems and practice exercises * Sample computer programs * Universal plots of many key quantities * Detailed, class-tested derivations to help clarify key results The recent development of quantitative techniques for modeling surface reactions has led to a number of exciting breakthroughs in our understanding of what happens when gases come in contact with solid surfaces. While many books have appeared describing various experimental modeling techniques and the results obtained through their application, until now, there has been no single-volume reference devoted to the fundamental principles governing the processes observed. The first book to focus on governing principles rather than experimental techniques or specific results, Principles of Adsorption and Reaction on Solid Surfaces provides students and professionals with a quantitative treatment of the application of principles derived from the fields of thermodynamics and reaction rate theory to the investigation of gas adsorption and reaction on solid surfaces. Writing for a broad-based audience including, among others, chemical engineers, chemists, and materials scientists, Dr. Richard I. Masel deftly balances basic background in areas such as statistical mechanics and kinetics with more advanced applications in specialized areas. Principles of Adsorption and Reaction on Solid Surfaces was also designed to provide readers an opportunity to quickly familiarize themselves with all of the important quantitative surface modeling techniques now in use. To that end, the author has included all of the key equations involved as well as numerous real-world illustrations and solved examples that help to illustrate how the equations can be applied. He has also provided computer programs along with universal plots that make it easy for readers to apply results to their own problems with little computational effort. Principles of Adsorption and Reaction on Solid Surfaces is a valuable working resource for chemical engineers, physical chemists, and materials scientists, and an excellent text for graduate students in those disciplines.
Drying is fundamental step in the maufacture of many foods. Although its primary function is to remove appropriate quantities of moisture it is, in many cases, also responsible for imparting the characteristic qualities that distinguish one product from another. This book provides a fundamental understanding of moisture transport in the drying of foods and of the physical and chemical changes that occur during drying. A comprehensive description and assessment of the different types of dryers available to the industry are given and factors effecting the operation, control and selection of dryers are described. The combination of practical information supported by relevant theory makes this an essential volume for industrial food engineers, those involved in equipment manufacture, process plant design and new product development in all food sectors where dried foods are used. It will also be of interest to academic researchers in this aspect of food engineering.
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