Beskrivning
This handbook is designed to be used in a number of courses given by the Department of Chemical Engineering and the Department of Food Technology. In it you will find physical and chemical properties, fundamental constants, correlations and other useful information that otherwise typically are spread out over multiple sources.
A professional dealing with typical engineering problems is likely to need more information – especially regarding physical and chemical properties – than is possible to collect in one single Handbook you can easily carry around. It is therefore our intention with this Handbook to provide a bit more information than you actually need in our courses and to provide a few references to good starting points for your further and more advanced studies and your professional career.
As can be seen in the contents section, the handbook is divided into five different chapters, A through E. The rationale behind this structure is that many physical and chemical properties (Chapter A) are of interest for many different kinds of problems. Symbols used are not always explained where they appear, but there is a summary of typical notation and units used in the last chapter (Chapter E).
