Dehydration Business

This book provides a comprehensive overview of dehydration techniques. It includes chapters that discuss various methods of food dehydration.

This book presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific design calculations.

This volume presents some of the latest information on these processes covering physical properties, operations, design, reservoir engineering, and geochemistry for AGI and the related technologies. The book provides a base of knowledge.

The immediate product extracted from oil and gas wells consists of mixtures of oil, gas, and water that is difficult to transport, requiring a certain amount of field processing. This reference analyzes principles and procedures related to the processing of reservoir fluids for the separation, handling, treatment, and production of quality petroleum oil and gas products.

Would you know what to do if one of your loved ones had an accident or suddenly became ill? The first minute is crucial.

The book describes the results of research dealing with two types of petroleum dispersions: water in petroleum fractions and fuels as well as asphaltenes in crude oil.