A Textbook of Chemical Engineering requires designing or optimising an overall process flow, the chemical engineer may move rapidly up and down the span of length scales. When troubleshooting a particular unit operation, however, the chemical engineer may need to stay at that level for a long time with just a few balance equations. Chemical engineers are involved in many aspects of the problems involved in the flow of fluids, heat and mass transfer: they are concerned with the transport of fluids from one locations to another through pipes or open ducts, which requires the determination of the pressure drops in the system and hence of the power required for pumping, selection of the most suitable type of pumps and measurement of the flow rates.The book contains 20 chapters. Chapter 1 deals with handling and mixing of particulate solids. Chapter 2 is devoted to particle size reduction and discusses various types of crushers along with specialised techniques. Chapter 3 focuses on motion of particles in a fluid. Chapter 4 focuses on flow of fluids through granular beds and packed columns. Chapter 5 describes sedimentation, flocculation and coagulation which are physical and chemical operations as they affect both the physical and chemical composition of water subjected to them. Chapter 6 deals with fluidisation which refers to those gas-solids and liquid-solids system. Chapter 7 is devoted to filtration which is the process of separating suspended solid matter from a liquid. Chapter 8 focuses on membrane separation which selectively separates materials via pores and/or minute gaps. Chapter 9 deals with centrifugal separations. Chapter 10 discusses leaching which is theprocess of extracting minerals from a solid. Chapter 11 addresses distillation which is a method of separating mixtures based on differences in volatility of components in a boiling liquid mixture. Chapter 12 deals with gas absorption which is a process in which a gaseous mixture is brought into contact with a liquid. Chapter 13 focuses on liquid-liquid extraction, is a method to separate compounds based on their relative solubilities in two different immiscible liquids. Chapter 14 is devoted to evaporation and evaporators. Chapter 15 deals with crystallisation and crystallisers. Chapter 16 concentrates on drying. Chapter 17 discusses adsorption. Chapter 18 focuses on ion exchange which is a reversible chemical reaction. Chapter 19 is devoted to chromatography. Chapter 20 concentrates on product design and process intensification. Diagrams, figures and tables supplement the text. All the topics have been covered in a cogent and lucid style to help the reader grasp the information quickly and easily.This text-cum-reference book is very useful for undergraduate, postgraduate and B.Tech.!M.Tech. students in chemical, mechanical, biotechnology and food technology. The teachers, professionals, researchers involved in this field will also be benefitted.