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Author:
Publisher:
ISBN:
Category : Bulk solids
Languages : en
Pages : 472
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Book Description
Author:
Publisher:
ISBN:
Category : Bulk solids
Languages : en
Pages : 472
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Book Description
Author: Dietmar Schulze
Publisher: Springer Nature
ISBN: 3030767205
Category : Science
Languages : en
Pages : 625
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Book Description
The book concentrates on powder flow properties, their measurement and applications. These topics are explained starting from the interactions between individual particles up to the design of silos. A wide range of problems are discussed – such as flow obstructions, segregation, and vibrations. The goal is to provide a deeper understanding of the powder flow, and to show practical solutions.
Author:
Publisher:
ISBN:
Category : Bulk solids
Languages : en
Pages : 398
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Book Description
Author:
Publisher:
ISBN:
Category : Bulk solids handling
Languages : en
Pages : 486
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Book Description
Author: B.H. Kaye
Publisher: Springer Science & Business Media
ISBN: 9780412403408
Category : Technology & Engineering
Languages : en
Pages : 284
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Book Description
The operation of a powder mixer requires a knowledge not only of the mixing mechanisms but of the physical properties of the powders being mixed. Powder Mixing is unique in that it explores the relevant physics of the powder systems including characterization procedures and rheology, and contains an extensive review of different methods that have been employed to study the structure of mixtures. The techniques for achieving structured mixtures such as microencapsulation, and recent developments in deterministic chaos theory and fractal geometry as applied to the study of powder mixing systems, are reviewed. In particular, new techniques for studying the mixing powders based on avalanching theory and critically self-organized systems are studied. These are followed by a review of the wide range of different mixers commercially available and an extensive bibliography. Powder Mixing is an essential reference for all those interested in the basic science of powder mixing and the availability of industrial systems to achieve a mixture of different kinds. The main emphasis of the text is on working principles and operative systems, and is suitable for industrial workers, chemical engineers and students alike.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 474
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Book Description
Author: Enrique Ortega-Rivas
Publisher: Springer Science & Business Media
ISBN: 0387276130
Category : Technology & Engineering
Languages : en
Pages : 382
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Book Description
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Author: Thomas Skocir
Publisher: Routledge
ISBN: 1351432710
Category : Technology & Engineering
Languages : en
Pages : 485
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Book Description
This book is a comprehensive, practical guide and reference to today's mechanical conveyor systems. It covers all types of mechanical conveyors, providing in-depth information on their design, function and applications. More than 180 photographs and schematics illustrate details of design and system layout. An introductory chapter provides an understanding of the characteristics of various types of bulk solids, including their conveyability and the types of conveying systems most effective for each. Following chapters examine each of five major categories of conveying systems, with practical details on their design, operation and applications. The final chapter presents basic information on motors and drives for conveying systems, as well as related equipment such as speed reduction systems and conveyor brakes. The emphasis throughout the text is on practical engineering and operating information, with a minimum of theory. The presentation is systematic and organized for easy reference. A very detailed index enables the quick location of needed information. This guide and reference will be useful to all engineers and other personnel involved in the continuous movement of bulk solids. It serves as both a basic introduction and a desk-top reference. The Authors Dr. Fayed is a Professor and Director of the Powder Science & Technology Group at Ryerson Polytechnic University in Toronto. He is also a licensed Consulting Engineer, a Fellow of the American Institute of Chemical Engineers and the Canadian Society of Chemical Engineering. Previously he held positions in process design and development with ICI, Davy McKee, M. W. Kellogg, and Peabody. He has lectured at numerous seminars and workshops at meetings of the American Institute of Chemical Engineers, and other organizations. He has published many papers on particulate technology and is the co-editor of Powder Science & Technology Handbook. Thomas Skocir in an engineer presently with ECO-TEC
Author: S.L. Soo
Publisher: Elsevier
ISBN: 0815518137
Category : Science
Languages : en
Pages : 431
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Book Description
Some of the most original and productive research specialists in the field of particle-fluid flow systems are assembled in this book, which is an important and current reference volume. The book focuses on methods of measurement and options for engineers
Author: Gonul Kaletunc
Publisher: CRC Press
ISBN: 9780203911785
Category : Technology & Engineering
Languages : en
Pages : 560
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Book Description
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality. The book discusses the influence of additives on pre- and postprocessed food biopolymers; the development of databases and construction of state diagrams to illustrate the state and function of cereal flours before, during, and after production; and the current techniques in image analysis, light and electron microscopy, and NMR spectroscopy used to analyze the microstructure of cereal products. It also discusses the methods used to optimize processing parameters and formulations to produce end-products with desirable sensory and textural properties; the shelf life of cereal products; and the relationships between the sensory and physical characteristics of cereal foods.
