Electric Field Enhancement of Liquid Extraction PDF Download
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Author: Ernest C. Fuller
Publisher:
ISBN:
Category : Extraction (Chemistry)
Languages : en
Pages : 128
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Book Description
Author: Ernest C. Fuller
Publisher:
ISBN:
Category : Extraction (Chemistry)
Languages : en
Pages : 128
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Book Description
Author: Andrzej Stankiewicz
Publisher: John Wiley & Sons
ISBN: 3527680136
Category : Technology & Engineering
Languages : en
Pages : 363
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Book Description
This advanced textbook covering the fundamentals and industry applications of process intensification (PI) discusses both the theoretical and conceptual basis of the discipline. Since interdisciplinarity is a key feature of PI, the material contained in the book reaches far beyond the classical area of chemical engineering. Developments in other relevant disciplines, such as chemistry, catalysis, energy technology, applied physics, electronics and materials science, are extensively described and discussed, while maintaining a chemical engineering perspective. Divided into three major parts, the first introduces the PI principles in detail and illustrates them using practical examples. The second part is entirely devoted to fundamental approaches of PI in four domains: spatial, thermodynamic, functional and temporal. The third and final part explores the methodology for applying fundamental PI approaches in practice. As well as detailing technologies, the book focuses on safety, energy and environmental issues, giving guidance on how to incorporate PI in plant design and operation -- safely, efficiently and effectively.
Author: Takao Tsuda
Publisher: John Wiley & Sons
ISBN: 3527615245
Category : Science
Languages : en
Pages : 327
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Book Description
This authoritative review brings scientists up-to-date with the exciting recent developments in modern electric field applications and highlights their benefits compared with other methods. In Part 1 the book opens with a complete account of electrochromatography - a state-of-the-art technique that combines chromatography and electrophoresis. It reveals how you can achieve first-class separations in numerous analytical and biochemical applications. Part 2 focuses on the unique characteristics of electroprocesses in industry, and several examples, such as electroosmotic dewatering, new electro-rheological fluid technologies and demulsification processes in the car and oil industries, are given. The role of the electric field in chemical processes is discussed in Part 3. The chapters explore its use in concentration processes, immunoassay and molecular orientation methods, and important examples are presented in each case. This book is essential reading for analytical chemists, applied chemists and chemical engineers working in research and development wishing to keep up with this dynamic field.
Author: Javier Raso-Pueyo
Publisher: Springer Science & Business Media
ISBN: 038731122X
Category : Technology & Engineering
Languages : en
Pages : 252
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Book Description
Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.
Author: Sujoy Kumar Saha
Publisher: Springer
ISBN: 3030207730
Category : Science
Languages : en
Pages : 125
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Book Description
This Brief deals with electrode design and placement, enhancement of both liquid and gas flow, vapor space condensation, in-tube condensation, falling film evaporation, correlations. It further provides a fundamental understanding of boiling and condensation, pool boiling, critical heat flux, convective vaporization, additives for single-phase liquids like solid particles, gas bubbles, suspensions in dilute polymer and surfactant solutions, solid additives and liquid additives for gases, additives for boiling, condensation and absorption, mass transfer resistance in gas phase (condensation with noncondensible gases, evaporation into air, dehumidifying finned tube heat exchangers, water film enhancement of finned tube exchanger), controlling resistance in liquid phase, and significant resistance in both phases. The volume is ideal for professionals and researchers dealing with thermal management in devices.
Author: Nikolai Lebovka
Publisher: CRC Press
ISBN: 143984593X
Category : Science
Languages : en
Pages : 572
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Book Description
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a comprehensive resource providing clear descriptions of the latest extraction methods and instruments used in food laboratories. The book begins with an overview of solvent extraction technology. It examines pulsed electric fields and their effect on food engineering, and the potential and limitations of microwave-assisted extraction. It explores diffusion processes and reviews what is known about electrical discharge processes in the extraction of biocompounds. Next, the book summarizes current knowledge on conventional and innovative techniques for the intensification of extractions from food and natural products, focusing on environmental impacts. It reviews recent developments in supercritical CO2 extraction of food and food products, describes the pressurized hot water extraction (PHWE) process, and examines future trends for PHWE. The book also examines essential oil extraction, and the tools and techniques of high pressure-assisted extraction. The authors demonstrate its application using litchi and longan fruits as examples. The final chapters focus on extrusion-assisted extraction, gas-assisted mechanical expression, mechanochemically assisted extraction, reverse micellar extraction, and aqueous two-phase extraction. The book concludes with a chapter on the treatment of soybeans through enzyme-assisted aqueous processing, examining the economics involved as well as the development of the process. A solid review of modern approaches that enhance extraction processes, this volume is destined to pave the way for future research and development in the field.
Author: David Reay
Publisher: Butterworth-Heinemann
ISBN: 0080558089
Category : Technology & Engineering
Languages : en
Pages : 471
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Book Description
Process intensification (PI) is a chemical and process design approach that leads to substantially smaller, cleaner, safer and more energy-efficient process technology. A hot topic across the chemical and process industries, this is the first book to provide a practical working guide to understanding and developing successful PI solutions that deliver savings and efficiencies. It will appeal to engineers working with leading-edge process technologies and those involved research and development of chemical, process, environmental, pharmaceutical, and bioscience systems.* Shows chemical and process engineers how to apply process intensification to their system, process or operation* A hard-working reference and user guide to the technology AND application of PI, covering fundamentals, industry applications, supplemented by a development and implementation guide* Leading author team, including Professor Colin Ramshaw, developer of the HiGee high-gravity distillation process at ICI, widely credited as the instigator of PI principles
Author: Wade H. Shafer
Publisher: Springer Science & Business Media
ISBN: 1461305993
Category : Science
Languages : en
Pages : 411
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Book Description
Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 32 (thesis year 1987) a total of 12,483 theses titles from 22 Canadian and 176 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 32 reports theses submitted in 1987, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.
Author: Rajeev Bhat
Publisher: John Wiley & Sons
ISBN: 0470655852
Category : Technology & Engineering
Languages : en
Pages : 661
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Book Description
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Author: Oak Ridge National Laboratory
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 696
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Book Description
