The book provides an integrated energy/exergy analysis method to identify the energy utilization issues and systematically propose the cost-effective energy-saving and CO2 mitigation/capture solution. There is a strong market needs on energy-saving and greenhouse gas (GHG) reduction. CO2 mitigation/capture will achieve economic benefit of fuel, power, and carbon tax saving as well as environmental GHG reduction. The book is a professional book for energy-saving and GHG gas mitigation technology in oil & gas, oil refining, and chemical industry. It is an integrated technical book that combines energy utilization theory and practical method, including: thermodynamic analysis for unit operation and process units; energy and exergy calculation for various process streams and utilities; three-link energy/exergy analysis model; energy/exergy balance of equipment, process units, and entire plant; approach and technology of energy saving; optimization of pipeline and equipment; pinch energy-saving technology and its application; CO2 capture and utilization with 8 case studies incorporated for all different scenarios; key energy-saving technologies such gas turbine, FCCU regeneration CO combustion and energy recovery, flue gas turbine system optimization, low-grade heat recovery and utilization. The book is intended for engineers and professional personnel who are working in process engineering, EPC companies, chemical and petrochemical plants, refineries, oil & gas production facilities, power generation plant. It can also be a professional reference or textbook for undergraduate or graduate-level university students and teaching personnel of chemical, energy, and process engineering faculties of universities.

The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods. Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.

Process systems engineering (PSE) is a discipline that delivers tools for guided decision-making in the development of new processes and products. Proven successful in the pharmaceutical-, food- and water sectors, it has also breached the field of energy systems. The future energy systems aim to be more efficient, cost-effective, environmentally benign, and interconnected. The design and operation is extremely challenging for decision-makers, engineers, and scientists and here lies a crucial role for the process systems engineer.