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Notebook
Notebook is an anthology crafted by 37 writers and compiled by Shruti Singh and Rilesh Sarkar. Both the compilers and authors have poured there heart out in writing each and every piece .
EHSAAS KI TOKRI
Ehsaas ki tokri has been compiled by Shruti Singh along with 28 co-authors who have put their heart and soul in their respective writings. This book is just not about love and feelings it's about the emotions that everyone carries in their basket of love. You will be reading the most emotional pieces ever written in any such anthology because you would definitely feel connected and relatable.
Process Plant Design & Simulation Handbook
Process engineering, and especially, process design, in my opinion, is the most interesting and beautiful subject, there is. This book is an honest attempt to share the beauty of the subject with everyone. It will certainly help become an excellent process engineer. On purpose, it has been tried to keep the theoretical aspects at bay and focus mainly on practical implications of process design. Once the "how to do" part is clear, then readers will be ready for figuring out the "why" part themselves. This is a must-have book for final year engineering students and for practicing engineers in engineering consultancies. This book shall serve as a bridge between university and industries. It's a...
Biohythane
This book is a novel attempt at describing the fundamental aspects of and advancements in the field of biohythane production. The comprehensive collection of chapters is based on the fundamentals of heterotrophic hydrogen production and consequent methane production technologies. Emphasis is on the integration of two stages of a hybrid system for maximum gaseous energy generation from organic wastes, thus making the overall process economically viable. Readers get insight into the technological advancements made in the field of biohydrogen and biomethane production and the challenges involved in integrating these two technologies. The book also includes details of the microbiological, bioche...
诗词曲与音乐文化
《诗词曲与音乐文化》主要以文学与音乐关系为视角，对《诗经》、唐前挽歌、汉唐乐府诗、唐宋词、元曲、昆曲等中国诗歌史、音乐文化史方面的一些重要问题重加研讨。中国诗歌两三千年的历史演进主要表现为中国文人对汉字声、韵、调等要素愈加自觉的体认和利用，这具体表现为对文字形式美和文体规范的自觉追求。中国式的歌唱都是以传辞为目的，“文”为主、“乐”为从，“文”决定“乐”。带着这样的眼光，我们对《诗经》“风”“雅”“颂”的划分、对先秦以及汉魏六朝的挽歌、对汉唐乐府诗、词曲起源、词曲调牌与宫调、南北曲的歌唱等问题，都可能有全新的认识。
Engineering Properties of Foods
Ten years have passed since this reference's last edition - making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food properties and their variations. Defined are food properties and the necessary theoretical background for each. Also evaluated is the usefulness of each property i
Physical Properties of Foods
This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties are summarized. The material presented is helpful for students to understand the relationship between physical and functional properties of raw, semi-finished, and processed food in order to obtain products with desired shelf-life and quality.
Computational Fluid Dynamics (CFD) of Chemical Processes
In this Special Issue, one review paper highlights the necessity of multiscale CFD, coupling micro- and macro-scales, for exchanging information at the interface of the two scales. Four research papers investigate the hydrodynamics, heat transfer, and chemical reactions of various processes using Eulerian CFD modeling. CFD models are attractive for industrial applications. However, substantial efforts in physical modeling and numerical implementation are still required before their widespread implementation.
Handbook of Food Isotherms: Water Sorption Parameters For Food And Food Components
Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components. It contains more than 1,000 isotherms with the mathematical description of over 800 of these isotherms. The water sorption isotherms of foods show the equilibrium relationship between the moisture content of foods and the water activity at constant temperatures and pressures. Composed of three chapters, this book initially discusses the main types of changes in foods affected by water activity. It goes on describing the principal methods of water activity determination, namely, gravimetry, manometry, and h...
