Vollständig überarbeitete,aktualisierte 2. Auflage mit fünf neuen Kapiteln und den aktuellen IUPAC-Normen. Beschäftigt sich mit thermischen Risiken in der chemischen Prozessindustrie. Jedes Kapitel beginnt mit einer Fallstudie und den aus Zwischenfällen gewonnen Erkenntnissen.

Based on the author's many years of experience in practicing safety assessment in industry and teaching students or professionals in this area, the topic of this book is seldom found on university curricula and many professionals do not have the knowledge required to interpret thermal data in terms of risks. For this reason, Francis Stoessel adopts a unique systematic how-to-do approach: Each chapter begins with a case history illustrating the topic and presenting the lessons learned from the incident. In so doing, he analyzes a goldmine of numerous examples stemming from industrial practice, additionally providing a series of problems or case studies at the end of each chapter. Divided into three distinct sections, part one looks at the general aspects of thermal process safety, while Part 2 deals with mastering exothermal reactions. The final section discusses the avoidance of secondary reactions, including heat accumulation and thermal confinement.

Safety in process industries is of utmost necessity to ensure protection from hazards. The aim of this book is to elucidate the hazards and preventive measures for a few of such specific industrial processes. Starting with overview of the prevalent industrial accidents, types of hazards and safety provisions, the book contains nineteen chapters with each one of them consisting of a unique case study comprising of basic causes, results and discussion, and protective measures to be adopted to overcome such situation. Topics covered include caprolactam storage tank accident, fire explosion accident caused by static electricity, and human factors risk and management in process safety and so forth. Aimed at researchers, professionals, graduate students in Chemical Engineering, Safety Management, Risk Assessment, Chemical Process Safety, this book: Provides exhaustive coverage of industrial case studies on their hazards and safety issues in the process industry set-up. Includes quantitative discussion on new and existing technologies and methodologies. Explores high quality descriptive and quantified data for better visualization of each chapter. Gives detailed description on various industrial accidents, their related consequences and available safety/preventive measures. Discusses preventive measures taken by world class industries in their production plants.

This textbook covers the essential aspects of process safety engineering in a practical and comprehensive manner. It provides readers with an understanding of process safety hazards in the refining and petrochemical industries and how to manage them in a reliable and professional manner. It covers the most important concepts: static electricity, intensity of thermal radiation, thermodynamics of fluid phase equilibria, boiling liquid expanding vapor explosion (BLEVE), emission source models, hazard identification methods, risk control and methods for achieving manufacturing excellence while also focusing on safety. Extensive case studies are included. Aimed at senior undergraduate and graduate chemical engineering students and practicing engineers, this book covers process safety principles and engineering practice authoritatively, with comprehensive examples: • Fundamentals, methods, and procedures for the industrial practice of process safety engineering. • The thermodynamic fundamentals and computational methods for release rates from ruptures in pipelines, vessels, and relief valves. • Fundamentals of static electricity hazards and their mitigation. • Quantitative assessment of fires and explosions. • Principles of dispersion calculations for toxic or flammable gases and vapors. • Methods of qualitative and quantitative risk assessment and control.

The Leading Integrated Chemical Process Design Guide: Now with New Problems, New Projects, and More More than ever, effective design is the focal point of sound chemical engineering. Analysis, Synthesis, and Design of Chemical Processes, Third Edition, presents design as a creative process that integrates both the big picture and the small details–and knows which to stress when, and why. Realistic from start to finish, this book moves readers beyond classroom exercises into open-ended, real-world process problem solving. The authors introduce integrated techniques for every facet of the discipline, from finance to operations, new plant design to existing process optimization. This fully updated Third Edition presents entirely new problems at the end of every chapter. It also adds extensive coverage of batch process design, including realistic examples of equipment sizing for batch sequencing; batch scheduling for multi-product plants; improving production via intermediate storage and parallel equipment; and new optimization techniques specifically for batch processes. Coverage includes Conceptualizing and analyzing chemical processes: flow diagrams, tracing, process conditions, and more Chemical process economics: analyzing capital and manufacturing costs, and predicting or assessing profitability Synthesizing and optimizing chemical processing: experience-based principles, BFD/PFD, simulations, and more Analyzing process performance via I/O models, performance curves, and other tools Process troubleshooting and “debottlenecking” Chemical engineering design and society: ethics, professionalism, health, safety, and new “green engineering” techniques Participating successfully in chemical engineering design teams Analysis, Synthesis, and Design of Chemical Processes, Third Edition, draws on nearly 35 years of innovative chemical engineering instruction at West Virginia University. It includes suggested curricula for both single-semester and year-long design courses; case studies and design projects with practical applications; and appendixes with current equipment cost data and preliminary design information for eleven chemical processes–including seven brand new to this edition.

This Guidelines book provides technical information on how to conduct a consequence analysis to satisfy your company's needs and the EPA rules. It covers quantifying the size of a release, dispersion of vapor clouds to an endpoint concentration, outcomes for various types of explosions and fires, and the effect of the release on people and structures. Special Details: Includes CD-ROM with example problems worked using Excel and Quattro Pro. For use with Windows 95, 98, and NT.

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food. The third edition is totally renewed and updated, including new concepts and areas that are relevant for thermal food processing: This edition is formed by 22 chapters—arranged in five parts—that maintain great parts of the first and second editions The First part includes five chapters analyzing different topics associated to heat transfer mechanism during canning process, kinetic of microbial death, sterilization criteria and safety aspect of thermal processing. The second part, entitled Thermal Food Process Evaluation Techniques, includes six chapters and discusses the main process evaluation techniques. The third part includes six chapters treating subjects related with pressure in containers, simultaneous sterilization and thermal food processing equipment. The fourth part includes four chapters including computational fluid dynamics and multi-objective optimization. The fifth part, entitled Innovative Thermal Food Processing, includes a chapter focused on two innovative processes used for food sterilization such high pressure with thermal sterilization and ohmic heating. Thermal Processing of Pa ckaged Foods, Third Edition is intended for a broad audience, from undergraduate to post graduate students, scientists, engineers and professionals working for the food industry.