Crystallization and Crystallizers
Autor Jean-Paul Duroudieren Limba Engleză Hardback – 22 noi 2016
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.
- The formation of crystals (or nucleation) is studied in its theoretical and practical details
- The author also provides methods needed for understanding the equipment used in applied thermodynamics
- The chapters are complemented with appendices which provide additional information as well as any associated references
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Specificații
ISBN-13: 9781785481864
ISBN-10: 178548186X
Pagini: 208
Dimensiuni: 152 x 229 x 16 mm
Greutate: 0.5 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 178548186X
Pagini: 208
Dimensiuni: 152 x 229 x 16 mm
Greutate: 0.5 kg
Editura: ELSEVIER SCIENCE
Public țintă
Students and engineers in Process and Chemical Engineering; those working in the Chemical, Food, Pharmaceutical and Oil industriesCuprins
1. Crystal Properties
2. Crystal Birth and Growth
3. Sugar Crystallization in Candy
4. Crystallizers – Conception and Sizing (Design)
2. Crystal Birth and Growth
3. Sugar Crystallization in Candy
4. Crystallizers – Conception and Sizing (Design)