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Crystallization and Crystallizers
In-depth study of a key discipline within the field of chemical engineering that focuses its attention on crystallization and crystallizers
Jean-Paul Duroudier (Author)
9781785481864
Hardback, published 22 November 2016
208 pages
22.9 x 15.1 x 2 cm, 0.34 kg
Crystallization and Crystallizers, part of the Industrial Equipment for Chemical Engineering set, defines how to perform the selection and calculation of equipment needed in the basic operations of process engineering, offering reliable and simple methods, with this volume providing a comprehensive focus on crystallization and crystallizers. Throughout these concise and easy-to-use books, the author uses his vast practical experience and precision knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering.
1. Crystal Properties
2. Crystal Birth and Growth
3. Sugar Crystallization in Candy
4. Crystallizers – Conception and Sizing (Design)
Subject Areas: Food & beverage technology [TDCT], Thermodynamics & heat [PHH]