Processing of Solid Liquid Suspensions

This collection of papers deals with the processes of interaction of particles with each other, with the surrounding liquid and process equipment, whereby knowledge of the mechanism of these interactions can be a sound basis for improving ...

Processing of Solid   Liquid Suspensions

Processing of Solid Liquid Suspensions

Processing of Solid-Liquid Suspensions is a collection of articles from several industrialists and academicians who are active in fundamental and applied research relating to handling and processing of particles in liquids. This collection of papers deals with the processes of interaction of particles with each other, with the surrounding liquid and process equipment, whereby knowledge of the mechanism of these interactions can be a sound basis for improving the design of the process equipment and create an optimum environment for the formation and processing of the particulate. The above notion is explained through analysis of the role of turbulent aggregation and breakup of particles in the formation of many solid products from aqueous solutions. This book also analyzes particle size and particulate crystals, whether as final products or as intermediates during processing. In the purification of proteins, two essential units of operation are used; precipitation and solid-liquid separation are analyzed, where theoretical considerations are reviewed. This text also discusses the application of model suspensions in the design of aerobic fermenters in practical industrial uses. High concentration of suspension preparations and solid suspension in liquid flourized beds or in stirred vessels are explained in more detail as to how these affect certain industries. This selection finally presents the progress made in developing design and methods needed by industry. Researchers, chemists, and scientists in industry, as well as advanced students with interests in formation and processing of stable suspensions and in advanced process engineering courses will find this textbook a valuable aid.

More Books:

Processing of Solid–Liquid Suspensions
Language: en
Pages: 344
Authors: P. Ayazi Shamlou
Categories: Science
Type: BOOK - Published: 2016-08-10 - Publisher: Elsevier

Processing of Solid-Liquid Suspensions is a collection of articles from several industrialists and academicians who are active in fundamental and applied research relating to handling and processing of particles in liquids. This collection of papers deals with the processes of interaction of particles with each other, with the surrounding liquid
Acoustic Probe for Solid-Gas-Liquid Suspension
Language: en
Pages: 5
Authors: L. L. Tavlarides, Ashok Sangani
Categories: Science
Type: BOOK - Published: 2003 - Publisher:

The primary objective of the research project during the first funding period was to develop an acoustic probe to measure volume percent solids in solid-liquid slurries in the presence of small amounts of gas bubbles. This problem was addressed because of the great need for a non-invasive, accurate and reliable
Ohmic Heating in Food Processing
Language: en
Pages: 530
Authors: Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, Khalid Abdelrahim
Categories: Technology & Engineering
Type: BOOK - Published: 2014-02-14 - Publisher: CRC Press

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes. Ohmic Heating in Food Processing covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality
Food Mixing
Language: en
Pages: 304
Authors: P. J. Cullen
Categories: Technology & Engineering
Type: BOOK - Published: 2009-07-21 - Publisher: John Wiley & Sons

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
Solid-Liquid Two Phase Flow
Language: en
Pages: 534
Authors: Sümer M. Peker, Serife S. Helvaci
Categories: Science
Type: BOOK - Published: 2011-04-18 - Publisher: Elsevier

This book is an undertaking of a pioneering work of uniting three vast fields of interfacial phenomena, rheology and fluid mechanics within the framework of solid-liquid two phase flow. No wonder, much finer books will be written in the future as the visionary aims of many nations in combining molecular