TY - BOOK ID - 7839812 TI - Chemical and Bioprocess Engineering : Fundamental Concepts for First-Year Students AU - Simpson, Ricardo. AU - Sastry, Sudhir K. PY - 2013 SN - 1461491258 1461491266 PB - New York, NY : Springer New York : Imprint: Springer, DB - UniCat KW - Chemical engineering KW - Biochemical engineering KW - Health & Biological Sciences KW - Biomedical Engineering KW - Bio-process engineering KW - Bioprocess engineering KW - Chemistry, Industrial KW - Engineering, Chemical KW - Industrial chemistry KW - Chemistry. KW - Biochemical engineering. KW - Food KW - Mathematical models. KW - Thermodynamics. KW - Heat engineering. KW - Heat transfer. KW - Mass transfer. KW - Biochemical Engineering. KW - Food Science. KW - Engineering Thermodynamics, Heat and Mass Transfer. KW - Mathematical Modeling and Industrial Mathematics. KW - Biotechnology. KW - Food science. KW - Engineering. KW - Biochemistry KW - Biotechnology KW - Construction KW - Industrial arts KW - Technology KW - Science KW - Engineering KW - Chemistry, Technical KW - Metallurgy KW - Food—Biotechnology. KW - Heat KW - Mechanical engineering KW - Thermodynamics KW - Chemistry, Physical and theoretical KW - Dynamics KW - Mechanics KW - Physics KW - Heat-engines KW - Quantum theory KW - Models, Mathematical KW - Simulation methods KW - Mass transport (Physics) KW - Transport theory KW - Heat transfer KW - Thermal transfer KW - Transmission of heat KW - Energy transfer KW - Transmission. UR - https://www.unicat.be/uniCat?func=search&query=sysid:7839812 AB - This is a unique introductory textbook that covers all aspects of both chemical and bioprocess engineering and provides a thorough grounding in the fundamentals so that the background may be used in future work. Included are more than 400 proposed and solved exercises, each classified by its level of difficulty. Each chapter contains references and selected web pages to vividly illustrate examples. To aid the reader, each chapter is marked according to Bloom’s Taxonomy to indicate the level of attention given to each concept. About the Authors Ricardo Simpson is a Professor at the Universidad Técnica Federico Santa María, Department of Chemical and Environmental Engineering, Valparaíso, Chile. Sudhir Sastry is a Professor at The Ohio State University, Department of Food, Agricultural and Biological Engineering, Columbus, Ohio, USA. ER -