Boeken Docent unit operations

Analysis of the Twenty-Nine Capabilities of the Marine Corps Expeditionary Unit (Special Operations Capable)

This study examines the twenty-nine capabilities of the Marine Expeditionary Unit (Special Operations Capable) (MEU (SOC)) to determine their relative validity. The methodology utilizes a multiple criteria decision-making model to determine the relative validity of each MEU (SOC) capability. The criteria for evaluation included Unified Theater Command requirements, U.S. Marine Corps requirements, and history of …

Integration and Optimization of Unit Operations

The chemical industry changes and becomes more and more integrated worldwide. This creates a need for information exchange that includes not only the principles of operation but also the transfer of practical knowledge. Integration and Optimization of Unit Operations provides up-to-date and practical information on chemical unit operations from the R&D stage to scale-up and …

Non-thermal Food Processing Operations

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, "Ozonation operations ", "Plasma processing operations", "Irradiation operations", "Pulsed electric fields processing operations", "High pressure processing …

Advances in Understanding of Unit Operations in Non-ferrous Extractive Metallurgy 2021

Emerging Thermal Processes in the Food Industry

Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing. These processes and unit operations are very important in terms of …

Postharvest and Postmortem Processing of Raw Food Materials

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories. Chapters in this new release cover an Introduction to …

Thermal Processing of Food Products by Steam and Hot Water

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers …

FM 4-01.011 Unit Movement Operations

Drying Technology & Spray Drying

Principles of Unit Operations

Principles of Unit Operations is een boek van A. S. Foust