The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering. However, instead of being a general overview of the two topics, Fundamentals of Chemical and Bioprocess Engineering will identify and focus on specific areas in which attaining a solid competency is desired. This strategy is the direct result of studies showing that broad-based courses at the freshman level often leave students grappling with a lot of material, which results in a low rate of retention. Specifically, strong emphasis will be placed on the topic of material balances, with the intent that students exiting a course based upon this textbook will be significantly higher on Bloom’s Taxonomy (knowledge, comprehension, application, analysis and synthesis, evaluation, creation) relating to material balances. 
In addition, this book also provides students with a highly developed ability to analyze problems from the material balances perspective, which leaves them with important skills for the future. The textbook consists of numerous exercises and their solutions. Problems are classified by their level of difficulty. Each chapter has references and selected web pages to vividly illustrate each example. In addition, to engage students and increase their comprehension and rate of retention, many examples involve real-world situations.

Chemical and Bioprocess Engineering: Fundamental Concepts for First-Year Students

Science & Math

Simpson, Ricardo

Sastry, Sudhir K.

Chemistry

Springer

This introductory textbook covers all aspects chemical and bioprocess engineering, and provides a thorough grounding in the fundamentals. It features more than 400 proposed and solved exercises each classified by level of difficulty.

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: <ul> <li>This edition is formed by 22 chapters--arranged in five parts--that maintain great parts of the first and second editions</li> <li>The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing.</li> <li>The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques.</li> <li>The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment.</li> <li>The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization.</li> <li>The fifth&nbsp;part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating.</li> </ul> Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry. <div> </div>

Thermal Processing of Packaged Foods (Food Engineering Series)

Holdsworth, S. Donald

Cookbooks, Food & Wine

See the best price to sell, buy, or rent books by Simpson, Ricardo. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Simpson, Ricardo

See the best price to sell, buy, or rent books by Simpson, Ricardo. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Chemical and Bioprocess Engineering: Fundamental Concepts for First-Year Students

Chemical and Bioprocess Engineering: Fundamental Concepts for First-Year Students

Thermal Processing of Packaged Foods (Food Engineering Series)