Research Methods and Applications in Chemical and Biological Engineering

1. Auflage 2019
ISBN: 978-1-77188-768-7
Verlag: Apple Academic Press

Buch, Englisch, 354 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 612 g

Reihe: AAP Research Notes on Chemical Engineering

This research-oriented book presents up-to-date experimental methods currently used in research for many branches of chemical and biological engineering. The book surveys essential ideas and research methodologies, concentrating on experiments used in applications rather than on the fine points of rigorous mathematics. Examples of important applications are reviewed in sufficient detail to provide the reader with a critical understanding of context and research methodology. The volume presents a broad spectrum of chapters in the various branches of chemical and biological engineering that demonstrate key developments in these rapidly changing fields. Chapters explore the design, development, operation, monitoring, control, and optimization of chemical, physical and biological processes. Case studies are included in some chapters, building a real-world connection.

Autoren/Hrsg.

Pourhashemi, Ali

Chandra Deka, Sankar

Haghi, A. K.

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Verfahrenstechnik, Chemieingenieurwesen

Inhaltsverzeichnis

Part 1: Analytical And Experimental Methods 1. Chemical/Biological Screening Approaches to Phytopharmacuticals 2. Molecular Devices/Machines: Hybrid Organic–Inorganic Structures 3. Cultural Interbreeding in Indigenous/Scientific Ethnopharmacology 4. Ultraviolet–Visible Absorption Spectroscopy: Link with Fluorescence 5. Mass Spectrometry: An Only Method with Many Ionization Techniques 6. Flame Retardant and Smoke Suppressant Additives for Polypropylene: Vermiculite and Zinc Phosphate 7. Influence of Fructose in the Diffusion of Sodium Borate in Aqueous Solutions at 298.15 K Part 2: New Insights And Achievements 8. Hemolytic Assay of Biocompatible Nanomaterials in Drug Delivery Systems 9. Magnetic Separation: A Nanotechnology Approach for Biological Molecules Purification 10. Pecan Nut Extracts Obtained by Green Technologies: Antimicrobial Effect Against Foodborne Pathogens 11. Nanocellulose from Banana Pseudostem: Its Characterization and Application 12. Encapsulation of Polyphenols into Micro and Nanoparticles for Improved Health Effects 13. Nanotechnology-Based Challenges and Scope in the Food Industry: From Production to Packaging 14. Passive Aerated Composting of Leaves and Pre-Digested Office Papers 15. Algae: Role in Environment Safety 16. Functionality Features of Candelilla Wax in Edible Nanocoatings 17. Physical-Chemical Properties of the Tablets as the Main Factors of Local Interaction and Mechanism of Action of Drugs by Ingestion 18. Recent Advances in Bio-Organism Mediated Green Synthesis of Silver Nanoparticles: A Way Ahead for Nanomedicine

Über Autor(innen)

Ali Pourhashemi, PhD, is currently a professor of chemical and biochemical engineering at Christian Brothers University in Memphis, Tennessee. He was formerly the department chair there and also taught at Howard University in Washington, DC. He is a member of several professional organizations, including the American Institute of Chemical Engineers. He is on the international editorial review board of the International Journal of Chemoinformatics and Chemical Engineering and is an editorial member of the International of Journal of Advanced Packaging Technology. He has published many articles and presented at many professional conferences.

Sankar Chandra Deka, PhD, is a professor in the Department of Food Engineering and Technology, Tezpur University Assam, India. He has more than 29 years of teaching and research experience. He has successfully handled many research projects funded by various funding agencies and has published almost 100 research papers in journals of national and international repute and about 20 book chapters. He is one of the editors of the forthcoming book Processing, Technologies and Functionality of Foods, to be published by Apple Academic Press.

A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal. He is also a member of the Canadian Research and Development Center of Sciences and Cultures, Montreal, Quebec, Canada.