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    mostmar12
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    تاريخ التسجيل: Jun 2007
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    Sugar Technology
    Beet and Cane Sugar Manufacture
    P. W. van der Poel, H. Schiweck, T. Schwartz

    1st edition,
    1120 pages, 335 tables,
    714 figures and diagrams
    24 x 16,5 cm
    ISBN 3-87040-065-X

    Preis: EURO 199.-
    Price:US $280 + VAT (where applicable)Eine deutsche Ausgabe ist auch erhältlich
    For more than 16 years there has been no new handbook on Beet Sugar Technology published in English, although sugar technology has advanced rapidly during this time. "Sugar Technology" closes this gap in the literature. "Sugar Technology" represents a continuation of the two handbooks: "Beet Sugar Technology", edited by Dr. R.A. McGinnis, and "Technologie des Zuckers". Because beet and cane sugar manufacturing are in many ways complementary, for the first time a sugar technology book encompasses both beet and cane as raw materials. Despite the different raw materials the chemistry of the process steps and the equipment are in part very similar.

    The developments in sugar technology in recent years have been so comprehensive that a new framework was employed. The editorial concept has been first to give the chemical and physical background of the process and later to detail the equipment in use. The handbook presents the state-of-the-art of beet and cane sugar manufacture as of 1998. The parameters influencing the economic value and the possible uses of the main product, sugar, as well as the by-products, pulp, bagasse and molasses, have been given special attention. Because sugar has become a very important ingredient in the food industry, the functional properties of sucrose in foods are discussed in detail.
    Ninety-two specialists from around the world agreed to participate in this project.
    Based on the chemical and physical properties of sucrose and the composition of sugar beet and sugar cane the individual process steps of sugar manufacture are described.
    This handbook therefore has the following objectives:Sugar Technology is directed towards helping the:- To provide a tool for factory managements in day-to-day decisions- Process engineer- To help management in long-term planning- Factory chemist- To focus on practical aspects- Sales engineer- Studenteach in their daily work.
    *******s:
    1 Sugar Historical overview of sweeteners -Sugar- Ingredient for the food industry - Raw material for the chemical and fermentation industry -Physicochemical properties of sucrose - Quality criteria of white sugar and its commercial grades2 Composition of sugarbeet and sugarcane and chemical behavior of constituents in processing Composition of sugarbeet - Composition of sugarcane - Reactions of beet cell-wall constituents - Reactions of juice constituents3 Quality of sugarbeet and sugarcane Morphology and physical properties of sugarbeet - Formulas for technological quality of beet - Structure, propagation and physiology of the sugarcane - Sugarcane quality evaluation4 Beet and cane harvesting Beet harvesting - Cane harvesting5Reception, storage and washingDetermination of beet and cane payment parameters - Beet unloading -Sugarbeet storage - Beet preparation processes6 Extraction Extraction theory - Technical extraction of beet - Technical extraction of sugar from cane7 Pressed and dried pulpMechanical dewatering - Preservation of pulp by ensiling - Thermal dewatering - Pulp pelleting - Uses of beet pulp - Fiber products for human consumption from beet and cane8 Utilization of bagasse Composition and physical characteristics - Bagasse handling and storage - Depithing - Drying - Combustion - Utilization other as a fuel - Health hazards in bagasse handling9 Juice purification Solubilities and dissociation equilibria - Chemical reactions and process steps - Cation/anion balances - Soda addition - Natural, effective and optimal alkalinity - Optimum flocculation point - Minimizing of CaO consumption -Filtration and sedimentation theory -Continuous on-line sensors and control of juice purification Juice purification systems
    Processes with alkaline invert sugar degradation - Processes with limited invert sugar de-gradation - Special processing steps in beet juice purification - Sulfitation - Purification of thick juice, syrups - Softening of juice by ion exchangers - Membrane separation processes
    Equipment for juice purification
    Liming - Carbonation - Clarification - Filtration
    Uses of carbonation lime from beet - Cane sugar factory filter cake: composition and utilization
    10 Lime and kiln gas productionThermal decomposition of calcium carbonate - Quality of limestone and fuels - Equipment and operation - Startup and monitoring of a lime kiln - Lime kiln gas plant - Quicklime quality requirements - Production of milk of lime 11 Evaporating, heating and heat economyHeat supply for the sugar factory - Technological principles of heat economy - Chemical modifications during evaporation - Evaporators and heat exchangers - Principles of controlling the evaporator station12 CrystallizationTheoretical principles Nucleation - Crystal growth - Morphology and twins - Effects of nonsugars - Crystal size distribution - Conglomerates - Crystallization techniques
    Process management - Requirements for smooth sugar house operation - Chemical changes in sugar house syrups - Chemical-physical parameters for crystallization - Nucleation and the crystal formation phase - Crystal growth and crystallization rate - Color and crystal inclusions - Seed magma work - Batch evaporating crystallization - Continuous evaporating crystallization - Cooling crystallization - Process parameters for cane sugar crystallization
    Control of crystallization - Principles of supersaturation and crystal ******* measurement - Batch evaporating crystallization - Continuous evaporating crystallization - Mass flow control in the sugar house - Continuous measurement of the produced white sugar quality
    Crystallization schemes
    Crystallizers - Batch and continuous evaporating crystallizers - Entrainment separators - Cooling, flash/cooling crystallizers
    Condensation - Design of condensers - Vacuum pumps - Heat recovery in condenser systems - Cooling of condenser water
    13 Centrifugation Theoretical considerations of the separation process - Operating practice - Process parameters - Design of centrifugals - Batch centrifugals - Continuous centrifugals14 Sugar handling after the centrifugals Handling, storage, and conditioning of raw sugar - Sugar drying and cooling - Screening of sugar - White sugar storage - Packaging - Dust collection systems - Safety precautions against dust explosions15 Thick juice storage16 Ion exchange and decolorization processesDecolorization - Quentin process - Demineralization - Construction and operation of ion exchange plants17 Molasses desugarizingSteffen process - Ion exclusion processes18 Liquid sugars: Manufacture, properties19 Special crystal sugar productsPowdered sugar - Cube sugar - Amorphous sugar - Candy crystals - Brown and soft sugar - Noncentrifugal sugars20 Quality and storage of molasses Quality-determining constituents of molasses - Physical properties of molasses - Utilization of molasses21 Microbiology22 Biological purification of sugar factory waste water23 Developments in process control management24 Quality assurance and process safetyQuality assurance - On-line control of critical activities - Hygiene management - Processing aids - Industrial safety25 Technical accounting and process control 26 Costs of sugar production Production costs of sugarbeet and sugar - Processing costs - Number of sugar factories in the world, world production


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    سبع الليل
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    mostmar12
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    النجمة المتألقة
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    شكرا" لك على المساعدة وأرجو أن تساعدني في ايجاد كتاب عن الرسم والتمثيل الهندسي وجزاك الله كل الخير

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    زهرة الشمال
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    ارجو مساعدتي في ايجاد تصميم المبلورCrystalizer لمصنع انتاج السكر من البنجر السكري حيث ان معظم الادبيات تتناول الانواع دون الخوض في التفاصيل الفنيةمع شكري الجزيل لكم مقدما

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  7. [7]
    malika_ahmed
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    تاريخ التسجيل: Apr 2007
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    Bonjour, s'il vous plait pouvez vous m'aider à trouver ces livres:
    1. Polymeric stabilization of colloidal dispersions
    Donald Napper
    Ed. Academic press

    2. Foundations of colloids science
    R. J. Hunter
    Ed. Oxford University Press

    3. Emulsions, Latices and Dispersions
    P. Becher and M. N. Yudenfreund
    Ed. Marcel Dekker

    4. Theory of the stability of lyophobic colloids
    E. J. W. Verwey and J. Th. G. Overbeek
    Ed. Elsevier Publishing Company

    5. Theory of stability of colloids and thin films
    B. V. Derjaguin
    Consultants Bureau - New York and London
    je vous remercie d'avance

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  8. [8]
    malika_ahmed
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    تاريخ التسجيل: Apr 2007
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    Bonjour, s'il vous plait pouvez vous m'aider à trouver ces livres:
    ﺃﺭﺠﻮﻛﻡ ﺴﺎﻋﺪﻮﻨﻲ ﻋﻠﻰ ﺇﻴﺟﺎﺪ ﻫﺬﻩ ﺍﻟﻜﺘﺏ

    1. Polymeric stabilization of colloidal dispersions
    Donald Napper
    Ed. Academic press

    2. Foundations of colloids science
    R. J. Hunter
    Ed. Oxford University Press

    3. Emulsions, Latices and Dispersions
    P. Becher and M. N. Yudenfreund
    Ed. Marcel Dekker

    4. Theory of the stability of lyophobic colloids
    E. J. W. Verwey and J. Th. G. Overbeek
    Ed. Elsevier Publishing Company

    5. Theory of stability of colloids and thin films
    B. V. Derjaguin
    Consultants Bureau - New York and London
    je vous remercie d'avance

    0 Not allowed!



  9. [9]
    زاد أحمد
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    اقتباس المشاركة الأصلية كتبت بواسطة malika_ahmed مشاهدة المشاركة
    Bonjour, s'il vous plait pouvez vous m'aider à trouver ces livres:
    ﺃﺭﺠﻮﻛﻡ ﺴﺎﻋﺪﻮﻨﻲ ﻋﻠﻰ ﺇﻴﺟﺎﺪ ﻫﺬﻩ ﺍﻟﻜﺘﺏ



    4. Theory of the stability of lyophobic colloids
    E. J. W. Verwey and J. Th. G. Overbeek
    Ed. Elsevier Publishing Company


    السلام عليكم
    الكتاب الخامس متوفر


    E. J. W. Verwey, J. Th. G. Overbeek, "Theory of the Stability of Lyophobic Colloids"
    Dover Publications | 1999 | ISBN: 0486409295 | 218 pages | DJVU | 4,1 MB

    This chemistry classic offers an excellent, highly relevant account of the stability of lyophobic colloids and suspensions and develops a quantitative theory on the subject. Major topics consist of the theory of a single double layer (with considerations of the distribution of the electric charge and the free energy of a double layer system); the interaction of two parallel flat plates (including the potential energy via free energy and the force, and the Van Der Waals–London attractive forces); and the interaction of spherical colloidal particles.

    uploading.com


    depositfiles.com

    .

    http://ifile.it/bfydrhp/theory_of_th...overbeek_.djvu

    http://www.fileflyer.com/view/uYJjSBZ

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  10. [10]
    malika_ahmed
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    عضو فعال


    تاريخ التسجيل: Apr 2007
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    je vous remercie beaucoup Zad Ahmed
    Qu'Allah vous protège
    Merci

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