Chemical Reaction Engineering 3/e [Levenspiel] 9780471254249

Chemical Reaction Engineering, Third Edition helps students learn how to answer reactor design questions reliably and effectively. To accomplish this, the text emphasizes qualitative arguments, simple design methods, graphical procedures, and frequent comparison of capabilities of major reactor types. This approach helps students develop a strong intuitive sense for good design.

頁數：686
版次：第3版
年份：1999年
規格：精裝/單色
ISBN：9780471254249

Chapter 1 Overview of Chemical Reaction Engineering
Part I Homogeneous Reactions in Ideal Reactors
Chapter 2 Kinetics of Homogeneous Reactions
Chapter 3 Interpretation of Batch Reactor Data
Chapter 4 Introduction to Reactor Design
Chapter 5 Ideal Reactors for a Single Reaction
Chapter 6 Design for Single Reactions
Chapter 7 Design for Parallel Reactions
Chapter 8 Potpourri of Multiple Reactions
Chapter 9 Temperature and Pressure Effects
Chapter 10 Choosing the Right Kind of Reactor
Part II Flow Patterns, Contacting, and Non-Ideal Flow
Chapter 11 Basics of Non-Ideal Flow
Chapter 12 Compartment Models
Chapter 13 The Dispersion Model
Chapter 14 The Tanks-in-Series Model
Chapter 15 The Convection Model for Laminar Flow
Chapter 16 Earliness of Mixing, Segregation and RTD
Part III Reactions Catalyzed by Solids
Chapter 17 Heterogeneous Reactions - Introduction
Chapter 18 Solid Catalyzed Reactions
Chapter 19 The Packed Bed Catalytic Reactor
Chapter 20 Reactors with Suspended Solid Catalyst, Fluidized Reactors of Various Types
Chapter 21 Deactivating Catalysts
Chapter 22 GIL Reactions on Solid Catalyst: Trickle Beds, Slurry Reactors, Three-Phase Fluidized Beds
Part IV Non-Catalytic Systems
Chapter 23 Fluid-Fluid Reactions: Kinetics
Chapter 24 Fluid-Fluid Reactors: Design
Chapter 25 Fluid-Particle Reactions: Kinetics
Chapter 26 Fluid-Particle Reactors: Design
Part V Biochemical Reaction Systems
Chapter 27 Enzyme Fermentation
Chapter 28 Microbial Fermentation-Introduction and Overall Picture
Chapter 29 Substrate-Limiting Microbial Fermentation
Chapter 30 Product-Limiting Microbial Fermentation