Mass Transfer by Tikrit University
This note covers the following topics: Diffusion , flick's law, modes of diffusion, Multi-components mixture, correction of diffusivity, Diffusion in varying cross section area, Diffusivity coefficient in liquid and gas, Mass transfer theory, Mass transfer coefficient, wetted wall column, Absorption, equilibrium of gas and liquid, Packed tower, Tray tower, stripping Extraction , Leaching, batch leaching, Continuous leaching, constant under flow, Continuous leaching, Distillation , vapor-liquid equilibrium, Differential type, flash distillation, Continuous distillation, Multi-feeds and side stream , lewis sorial method, Ponchon-savarit method, Batch distillation with constant reflux ratio and with constant product composition, Multi-component distillation, Humidification , humidity, Cooling tower calculation, Height of cooling tower, carey method, Drying process, Evaporation.
Author(s): Tikrit University
97 Pages 
When a system contains two or more components whose concentrations vary from point to point, there is a natural tendency for mass to be transferred, minimizing the concentration differences within a system. The transport of one constituent from a region of higher concentration to that of a lower concentration is called mass transfer. The topic in these notes are as follows : Introduction to Mass Transfer, Humidification, Drying, Crystallization, Membrane Seperation.
Author(s): School of Bio and Chemical Engineering, Department of Chemical Engineering, Sathyabama Institute of Science and Technology
106 Pages
The mass transfer operations are largely the responsibility of chemical engineers, but increasingly practitioners of other engineering disciplines are finding them necessary for their work. The objective of this note is to provide a means to teach undergraduate chemical engineering students the basic principles of mass transfer and to apply these principles, aided by computational tools, to the design of equipment used in separation processes.
Author(s): NPTEL
NA Pages
