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Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 0081017847
Category : Technology & Engineering
Languages : en
Pages : 152
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Book Description
Solid-Solid, Fluid-Solid, Fluid-Fluid Mixers, part of the Industrial Equipment for Chemical Engineering set, presents an in-depth study of a variety of aspects within the field of chemical engineering. This volume is both theoretical and practical, focusing on emulsions of one liquid into another, the dispersal of a divided solid into a liquid, and a gas into a liquid. The book includes examples of mixtures of two powders, the process of dissolution of a powder in a liquid, and the homogenization of a pasty product. The types of devices needed, the criterion for homogeneity, the expended mechanical power, the flow processed, and the time required for the operation are also discussed. The author provides methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to self build the programs they need. Chapters are complemented with appendices that provide additional information and associated references. - Presents advanced study on the dispersion of a gas in a liquid and the dispersion of a liquid insoluble in another liquid (emulsification) - Includes specific cases of dispersion and dissolution of powders - Provides criteria for evaluating the homogeneity of a mixture
Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 0081017847
Category : Technology & Engineering
Languages : en
Pages : 152
Get Book Here
Book Description
Solid-Solid, Fluid-Solid, Fluid-Fluid Mixers, part of the Industrial Equipment for Chemical Engineering set, presents an in-depth study of a variety of aspects within the field of chemical engineering. This volume is both theoretical and practical, focusing on emulsions of one liquid into another, the dispersal of a divided solid into a liquid, and a gas into a liquid. The book includes examples of mixtures of two powders, the process of dissolution of a powder in a liquid, and the homogenization of a pasty product. The types of devices needed, the criterion for homogeneity, the expended mechanical power, the flow processed, and the time required for the operation are also discussed. The author provides methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to self build the programs they need. Chapters are complemented with appendices that provide additional information and associated references. - Presents advanced study on the dispersion of a gas in a liquid and the dispersion of a liquid insoluble in another liquid (emulsification) - Includes specific cases of dispersion and dissolution of powders - Provides criteria for evaluating the homogeneity of a mixture
Author: A W NIENOW
Publisher: Butterworth-Heinemann
ISBN: 0080536581
Category : Technology & Engineering
Languages : en
Pages : 429
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Book Description
This volume is a valuable reference work for the student and the practising engineer in the chemical, pharmaceutical, minerals, food, plastics, paper and metallurgical industries. The second edition of this successful text has been thoroughly rewritten and updated. Based on the long running post-experience course produced by the University of Bradford, in association with the Institution of Chemical Engineers, it covers all aspects of mixing, from fundamentals through to design procedures in single and multi-phase systems. Experts from both industry and academia have contributed to this work giving both a theoretical practical approach. It covers dry and wet powders, single and two-phase liquids, solid/liquid and gas/liquid systems. The range of mixers available for such diverse duties is dealt with, including tumbler mixers for powders, mechanically agitated vessels, in-line continuous mixers and jet mixers. Coverage is given of the range of mixing objectives, varying from achieving product uniformity to obtaining optimum conditions for mass transfer and chemical reactions. This volume is a valuable reference work for the student and the practising engineer in the chemical, pharmaceutical, minerals, food, plastics, paper and metallurgical industries. The second edition of this successful text has been thoroughly rewritten and updated. Based on the long running post-experience course produced by the University of Bradford, in association with the Institution of Chemical Engineers, it covers all aspects of mixing, from fundamentals through to design procedures in single and multi-phase systems. Experts from both industry and academia have contributed to this work giving both a theoretical practical approach. It covers dry and wet powders, single and two-phase liquids, solid/liquid and gas/liquid systems. The range of mixers available for such diverse duties is dealt with, including tumbler mixers for powders, mechanically agitated vessels, in-line continuous mixers and jet mixers. Coverage is given of the range of mixing objectives, varying from achieving product uniformity to obtaining optimum conditions for mass transfer and chemical reactions.
Author: Jean-Paul Duroudier
Publisher: Elsevier
ISBN: 0081017820
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
Liquid-Solid Separators, part of the Industrial Equipment for Chemical Engineering set, presents detailed information on the filtration parameters that are used to calculate and measure the properties of filters that separate a divided solid from a liquid. Well-known equations are used to describe the passing of a solution through a membrane, deducing the expression of membrane rejection for solutes. Biological membranes are used as examples, and their ionic flows and involvement in reactions within the membrane are discussed. The author also provides information on the methods needed for understanding the equipment used in applied thermodynamics in the hope of encouraging students and engineers to self build the programs they need. Chapters are complemented with appendices that provide additional information and associated references. - Presents detailed information on the filtration parameters that are used to calculate and measure the properties of filters that separate a divided solid from a liquid - Describes the passing of a solution through a membrane, deducing the expression of membrane rejection for solutes - Uses biological membranes as examples, discussing their ionic flows and involvement in reactions within the membrane
Author: Edward L. Paul
Publisher: John Wiley & Sons
ISBN: 0471451444
Category : Reference
Languages : en
Pages : 1450
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Book Description
Handbook of Industrial Mixing will explain the difference and uses of a variety of mixers including gear mixers, top entry mixers, side entry mixers, bottom entry mixers, on-line mixers, and submerged mixers The Handbook discusses the trade-offs among various mixers, concentrating on which might be considered for a particular process. Handbook of Industrial Mixing explains industrial mixers in a clear concise manner, and also: * Contains a CD-ROM with video clips showing different type of mixers in action and a overview of their uses. * Gives practical insights by the top professional in the field. * Details applications in key industries. * Provides the professional with information he did receive in school
Author: Harry E.A. Van den Akker
Publisher: Elsevier
ISBN: 0080525792
Category : Science
Languages : en
Pages : 571
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Book Description
Traditionally, fluid mixing and the related multiphase contacting processes have always been regarded as an empirical technology. Many aspects of mixing, dispersing and contacting were related to power draw, but understanding of the phenomena was limited or qualitative at the most. In particular during the last decade, however, plant operation targets have tightened and product specifications have become stricter. The public awareness as to safety and environmental hygiene has increased. The drive towards larger degrees of sustainability in the process industries has urged for lower amounts of solvents and for higher yields and higher selectivities in chemical reactors. All this has resulted in a market pull: the need for more detailed insights in flow phenomena and processes and for better verifiable design and operation methods. Developments in miniaturisation of sensors and circuits as well as in computer technology have rendered leaps possible in computer simulation and animation and in measuring and monitoring techniques. This volume encourages a leap forward in the field of mixing by the current, overwhelming wealth of sophisticated measuring and computational techniques. This leap may be made possible by modern instrumentation, signal and data analysis, field reconstruction algorithms, computational modelling techniques and numerical recipes.
Author: R. L. Earle
Publisher: Elsevier
ISBN: 1483293106
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
This long awaited second edition of a popular textbook has a simple and direct approach to the diversity and complexity of food processing. It explains the principles of operations and illustrates them by individual processes. The new edition has been enlarged to include sections on freezing, drying, psychrometry, and a completely new section on mechanical refrigeration. All the units have been converted to SI measure. Each chapter contains unworked examples to help the student gain a grasp of the subject, and although primarily intended for the student food technologist or process engineer, this book will also be useful to technical workers in the food industry
Author: Ralf Weinekötter
Publisher: Springer Science & Business Media
ISBN: 9401595801
Category : Science
Languages : en
Pages : 151
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Book Description
This book covers the theoretical and practical aspects of the mixing of solids and presents an overview as well as detailed know-how and experience. The book demonstrates the state of the art of mixing and segregation technology, quality control, design of mixers, design scale-up and engineering of complete processes. Includes checklists, criteria for choosing batch or continuous process, and practical examples of installed systems.
Author: P. J. Cullen
Publisher: John Wiley & Sons
ISBN: 9781444309881
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.
Author: Enrique Ortega-Rivas
Publisher: CRC Press
ISBN: 1000218872
Category : Science
Languages : en
Pages : 494
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Book Description
Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and practical laboratory exercises, the text provides an understanding of the behavior of powders and pulverized systems. It also helps readers develop skills for operating, optimizing, and innovating particle processing technologies and machinery in order to carry out industrial operations. The author explores common bulk solids processing operations, including milling, agglomeration, fluidization, mixing, and solid-fluid separation.
Author:
Publisher:
ISBN:
Category : Patents
Languages : en
Pages : 268
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Book Description
