الفهرس الالي لمكتبة كلية العلوم و علوم التكنولوجيا
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Water Treatment / John C. Crittenden
Titre : Water Treatment : Principles and Design Type de document : texte imprimé Auteurs : John C. Crittenden, Mention d'édition : 2 édi. Editeur : Hoboken, New Jersey : Wiley Année de publication : 2005 Importance : 1 vol. (vii-1948 p.) Présentation : ill. en coul., couv. ill. en couv. Format : 24 x17x10 cm. ISBN/ISSN/EAN : 978-0-471-11018-7 Prix : 78.46 Eu Note générale : Éditeur : John Wiley & Sons Inc; $ {number}nd édition (1 février 2005)
Langue : Anglais
Relié : 1968 pages
ISBN-10 : 0471110183
ISBN-13 : 978-0471110187
Poids de l'article : 2.8 kg
Dimensions : 19.5 x 6.68 x 23.75 cmLangues : Anglais (eng) Mots-clés : water quality microbiology filtration gravity membran adsorption oxidation corrosion of water aeration flocculation Index. décimale : 628 Traitement des Eaux Résumé : The one-stop resource for all aspects of water treatment engineering - from theory to practice. Completely revised and updated to address current practices and technologies, "Water Treatment: Principles and Design, Second Edition" provides unique coverage of both the principles and theory of water treatment, as well as the practical considerations of plant design and distribution. Written by the world's leading water engineering firm, "Water Treatment: Principles and Design, Second Edition" presents the breadth of water treatment engineering - from the theory and principles of water chemistry and microbiology to in-depth discussions of revolutionary treatment processes to concise tips for plant and network design. Material has been extensively updated and revised in response to regulatory requirements and growing public awareness, particularly in the areas of disinfection, membrane filtration, disposal of treatment plant residuals, and basic microbiology with an emphasis on human pathogens and diseases. "Water Treatment: Principles and Design, Second Edition" provides an essential textbook for students and a reliable resource for environmental and water resources engineers.
Biographie de l'auteur
MWH is a global leader in providing knowledge-driven services. With more than $1 billion in revenue, its 6,500 specialists in more than thirty-six countries provide premier solutions to municipalities, government agencies, multinational companies, industrial concerns, and military organizations worldwide. From Boston to Beijing, Melbourne to Mexico City, clients rely on MWH to optimize their operations' overall performances, forecast future needs, address regulatory concerns, satisfy diverse stakeholders, manage complex programs, and achieve maximum benefits from capital investments.Note de contenu : Appendix: A-B-C-D-E-F-G-H
indexWater Treatment : Principles and Design [texte imprimé] / John C. Crittenden, . - 2 édi. . - Hoboken, New Jersey : Wiley, 2005 . - 1 vol. (vii-1948 p.) : ill. en coul., couv. ill. en couv. ; 24 x17x10 cm.
ISBN : 978-0-471-11018-7 : 78.46 Eu
Éditeur : John Wiley & Sons Inc; $ {number}nd édition (1 février 2005)
Langue : Anglais
Relié : 1968 pages
ISBN-10 : 0471110183
ISBN-13 : 978-0471110187
Poids de l'article : 2.8 kg
Dimensions : 19.5 x 6.68 x 23.75 cm
Langues : Anglais (eng)
Mots-clés : water quality microbiology filtration gravity membran adsorption oxidation corrosion of water aeration flocculation Index. décimale : 628 Traitement des Eaux Résumé : The one-stop resource for all aspects of water treatment engineering - from theory to practice. Completely revised and updated to address current practices and technologies, "Water Treatment: Principles and Design, Second Edition" provides unique coverage of both the principles and theory of water treatment, as well as the practical considerations of plant design and distribution. Written by the world's leading water engineering firm, "Water Treatment: Principles and Design, Second Edition" presents the breadth of water treatment engineering - from the theory and principles of water chemistry and microbiology to in-depth discussions of revolutionary treatment processes to concise tips for plant and network design. Material has been extensively updated and revised in response to regulatory requirements and growing public awareness, particularly in the areas of disinfection, membrane filtration, disposal of treatment plant residuals, and basic microbiology with an emphasis on human pathogens and diseases. "Water Treatment: Principles and Design, Second Edition" provides an essential textbook for students and a reliable resource for environmental and water resources engineers.
Biographie de l'auteur
MWH is a global leader in providing knowledge-driven services. With more than $1 billion in revenue, its 6,500 specialists in more than thirty-six countries provide premier solutions to municipalities, government agencies, multinational companies, industrial concerns, and military organizations worldwide. From Boston to Beijing, Melbourne to Mexico City, clients rely on MWH to optimize their operations' overall performances, forecast future needs, address regulatory concerns, satisfy diverse stakeholders, manage complex programs, and achieve maximum benefits from capital investments.Note de contenu : Appendix: A-B-C-D-E-F-G-H
indexExemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ST3224 628/34.1 Ouvrage Faculté des Sciences et de la Technologie 600 - Technologie (Sciences appliquées) Exclu du prêt Engineering Aspects of Food Biotechnology / José A. Teixeira
Titre : Engineering Aspects of Food Biotechnology Type de document : document électronique Auteurs : José A. Teixeira, Auteur ; A. Antonio, Editeur : Boca Raton, FL : CRC Press Année de publication : 2014 Importance : XIX-463 p. Présentation : ill. couv. en coul. Format : 24 cm 15 cm ISBN/ISSN/EAN : 978-0-444-63679-9 Prix : 80,35 € Note générale : Éditeur : Routledge; Reprint édition (23 octobre 2017)
Langue : Anglais
Broché : 488 pages
ISBN-10 : 1138199761
ISBN-13 : 978-1138199767
Poids de l'article : 454 g
Dimensions : 15.6 x 2.79 x 23.4 cmLangues : Anglais (eng) Mots-clés : biotechnology food food processing meet membran chromatography coffee beer Index. décimale : 660 Génie chimique technologies connexes Résumé : Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.
The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues―consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.
In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.Note de contenu : index Engineering Aspects of Food Biotechnology [document électronique] / José A. Teixeira, Auteur ; A. Antonio, . - Boca Raton, FL : CRC Press, 2014 . - XIX-463 p. : ill. couv. en coul. ; 24 cm 15 cm.
ISBN : 978-0-444-63679-9 : 80,35 €
Éditeur : Routledge; Reprint édition (23 octobre 2017)
Langue : Anglais
Broché : 488 pages
ISBN-10 : 1138199761
ISBN-13 : 978-1138199767
Poids de l'article : 454 g
Dimensions : 15.6 x 2.79 x 23.4 cm
Langues : Anglais (eng)
Mots-clés : biotechnology food food processing meet membran chromatography coffee beer Index. décimale : 660 Génie chimique technologies connexes Résumé : Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects of such biotechnology-based food processes. Filling this gap, Engineering Aspects of Food Biotechnology provides a comprehensive review of those aspects, from the development of food processes and products to the most important unit operations implied in food biotechnological processes, also including food quality control and waste management.
The book focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It addresses two relevant issues―consumer’s awareness of the relation between nutrition and good health and the importance of environmental sustainability in the food chain (i.e. production of polymers and in vitro meat). A chapter on the application of process analytical technology highlights the importance of this tool for satisfying the increasingly sophisticated and strict polices for quality control and monitoring of specific process phases. The book includes a detailed presentation of relevant unit operations developed to extract/purify the ingredients of biotechnological origin intended for food applications.
In addition to examining the contributions of biotechnology to producing and improving food ingredients, the book provides a concise description of the role biotechnology plays in adding value to food processing by-products, including post-harvest losses, in relevant industries of the food sector. It builds a foundation for further research and development in the food processing industry.Note de contenu : index Exemplaires (1)
Code-barres Cote Support Localisation Section Disponibilité ST3262 660/01.1 Ouvrage Faculté des Sciences et de la Technologie 600 - Technologie (Sciences appliquées) Exclu du prêt