Solid-solid, fluid-solid, fluid-fluid mixers /

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Bibliographic Details
Author / Creator:	Duroudier, Jean-Paul, author.
Imprint:	London : ISTE Press, 2016.
Description:	1 online resource.
Language:	English
Series:	Industrial equipment for chemical engineering set Chemical engineering Chemical engineering series (ISTE Ltd.)
Subject:	Biochemical engineering. Chemical engineering. SCIENCE -- Chemistry -- Industrial & Technical. TECHNOLOGY & ENGINEERING -- Chemical & Biochemical. Biochemical engineering. Chemical engineering. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11266347

Hidden Bibliographic Details
ISBN:	9780081017845 0081017847 9781785481802 1785481800
Notes:	Includes bibliographical references and index. Online resource; title from PDF title page (EBSCO, viewed October 26, 2016).
Summary:	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.
Other form:	Print version: 9780081017845

Table of Contents:

Front Cover ; Dedication ; Solid-Solid, Fluid-Solid, Fluid-Fluid Mixers ; Copyright ; Contents; Preface; Chapter 1 Stirring in a Vat: Homogenization of Pasty Products; 1.1. Principles ; 1.2. Power consumed and recirculation rate ; 1.3. Homogenization of a solution ; 1.4. Maintenance of a solid in suspension ; 1.5. Dispersion of a gas in a liquid ; 1.6. Dispersion of a liquid insoluble in another liquid (emulsification) ; 1.7. Mixers for pasty products ; 1.8. Ribbon mixer (pasty products) ; Chapter 2 Dispersion and Dissolution of Powders; 2.1. General points about powders and crystals.
2.2. Physics of wetting 2.3. Practice of dispersion
equipment ; 2.4. Dissolution of a small crystal and dissolution of a powder ; 2.5. Continuous-flow dissolution of a suspension ; 2.6. Specific cases ; Chapter 3 Mixture of Divided Solids: Choice of Mixing Devices; 3.1. Criteria for evaluating the homogeneity of a mixture ; 3.2. Autocorrelation function ; 3.3. Acceptance of the quality of a mixture ; 3.4. Evolution of the DS over the course of mixing ; 3.5. Mixers (practical data): choice of device ; 3.6. Segregation ; Appendices ; Appendix 1 Mohs Scale.
Appendix 2 Apparent Density of Loose Divided Solids (kg.m-3)I
Plant products; II
Inorganic natural products; III
Manufactured products; Bibliography; Index; Back Cover.

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