Heat Transfer in the Chemical, Food and Pharmaceutical Industries

by Jean-Paul Duroudier

Overview

Heat Transfer in the Chemical, Food and Pharmaceutical Industries, a new volume in the Industrial Equipment for Chemical Engineering set, includes thirteen independent volumes on how to perform the selection and calculation of equipment involved in the thirteen basic operations of process engineering, offering readers reliable and simple, easy to follow methods.

Throughout these concise and easy-to-use books, the author uses his vast practical experience and precise knowledge of global research to present an in-depth study of a variety of aspects within the field of chemical engineering.

Product Details

ISBN-13:	9781785481888
Publisher:	Elsevier Science
Publication date:	10/25/2016
Pages:	414
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Jean-Paul Duroudier is an engineer from Ecole centrale de Paris, France. He has devoted his professional life to the study of materials in chemical engineering.

Table of Contents

1: Rotary Calcination Kiln: Heat Exchange by Radiation

2: Tubular Heat Exchangers and Flat-plate Heat Exchangers

3: Finned Tube Exchangers

4: Scraped Surface Heat Exchangers, Spherulation Towers and Solidification on a Moving Surface

5: Efficiency of Single-phase Heat Exchangers: Fouling

6: Condensers, Traps and Condensate Lines

7: Boiling and Heat Transfer

8: Thermosiphon Reboilers

9: Concentrating Solutions by Vaporization

10: Falling Film Vaporizer (Evaporator)

11: Heat Transfer in Stirred Tanks

12: Cooling or Heating of Simple-form Solids and Plant Products: Blanching

13: Thermal Insulation of Piping: Tracing

14: Combustion and Sulfur Dew Point

15: Heat Supply by Microwave or Infrared Radiation

16: Freezing, Deep-freezing and Thawing

17: Freeze-drying

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From the Publisher

Uses practical experiences to present a variety of topics, with this volume focusing on heat transfer in the heat, chemical, and pharma industries