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Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910139919403321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNISA-996206293603316 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen
| Food mixing [[electronic resource] ] : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina |
664
664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910831057603321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food mixing : principles and applications / / edited by P.J. Cullen
| Food mixing : principles and applications / / edited by P.J. Cullen |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (320 p.) |
| Disciplina | 664/.024 |
| Altri autori (Persone) | CullenP. J (Patrick J.) |
| Soggetto topico |
Food industry and trade - Mathematical models
Mixing - Mathematical models Food mixes |
| ISBN |
1-282-37150-9
9786612371509 1-4443-1292-8 1-4443-0988-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 1.1 Role of mixing; 1.2 Design criteria for mixing; 1.3 Specific challenges in food mixing; 1.3.1 Quality assurance compliance through mixing; 1.3.2 Engineering texture through mixing; 1.4 Advances in the science of mixing; 1.5 Book objectives; 2 Mixing fundamentals; 2.1 Introduction; 2.2 Defining mixing; 2.2.1 Macromixing; 2.2.2 Mesomixing; 2.2.3 Micromixing; 2.3 Scale of scrutiny; 2.4 Quantifying mixedness; 2.4.1 Inference of mixing indices; 2.5 Determining the end point of mixing; 2.5.1 Solids mixing
2.5.2 Fluid mixing2.5.3 Multi-phase mixing; 2.5.4 Alternative measures of mixedness in industrial practice; 2.6 Residence time distributions; 2.6.1 Modelling of residence time distributions; 3 Kinematics of flow and mixing mechanisms; 3.1 Introduction; 3.2 Fluid mixing; 3.2.1 Kinematics of fluid flow; 3.2.2 Quantification of flow regimes; 3.2.3 Chaotic advection; 3.2.4 Fluid mixing mechanisms; 3.3 Solids mixing; 3.3.1 Mixing flow in solids; 3.3.2 Solids mixing mechanism; 3.4 Identification of mixing mechanisms; 3.4.1 Solids; 3.4.2 Fluids; 4 Rheology and mixing; 4.1 Introduction 4.2 Dispersion rheology4.2.1 Forces acting on dispersed particles; 4.2.2 Parameters affecting suspension rheology; 4.3 Fluid rheology and mixing; 4.3.1 Shear flow; 4.3.2 Elongational flow; 4.4 Effects of mixing on fluid rheology; 4.5 Mixer rheometry; 4.5.1 Theory; 4.5.2 Mixer rheometry applications; 4.6 Conclusion; 5 Equipment design; 5.1 Introduction; 5.2 Liquid mixing equipment; 5.2.1 Portable mixers; 5.2.2 General purpose liquid mixers; 5.2.3 Mixer shafts design; 5.2.4 Other mechanical design considerations; 5.2.5 Special purpose liquid mixing equipment 5.2.6 Food specific mixing equipment5.3 Powder mixing equipment; 5.3.1 Ribbon blenders; 5.3.2 Paddle blenders; 5.3.3 Combination blenders; 5.3.4 Tumble blenders; 5.3.5 Loading and emptying blenders; 5.3.6 Liquid addition to powders; 5.3.7 Sampling; 5.3.8 Safety; 5.3.9 Blending systems; 5.4 Equipment components; 5.4.1 Electric motors; 5.4.2 Speed reducers; 5.4.3 Seals; 6 Mixing scale-up; 6.1 Introduction; 6.2 Scale-up for fluid mixing; 6.2.1 Dimensional analysis; 6.2.2 Scale-up with geometric similarity; 6.2.3 Scale-up without geometric similarity; 6.3 Scale-up for powder mixing 7 Monitoring and control of mixing operations7.1 Introduction; 7.2 Torque and power measurement; 7.3 Flow measurement; 7.3.1 Hot-wire anemometry; 7.3.2 Laser Doppler anemometry; 7.3.3 Phase Doppler anemometry; 7.3.4 Flow visualization using computer vision; 7.3.5 Particle image velocimetry; 7.3.6 Planar laser-induced fluorescence; 7.3.7 Tomography; 7.4 Quantification of mixing time; 7.4.1 NIR spectroscopy; 7.4.2 Chemical imaging; 8 Computational fluid mixing; 8.1 Introduction; 8.1.1 History of CFD; 8.1.2 Steps towards CFD simulation of mixing processes; 8.2 Conservation equations 8.2.1 Mass conservation |
| Record Nr. | UNINA-9910877816903321 |
| Ames, Iowa, : Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pharmaceutical blending and mixing / / edited by P.J. Cullen, School of Chemical Engineering, University of New South Wales, Australia [and three others]
| Pharmaceutical blending and mixing / / edited by P.J. Cullen, School of Chemical Engineering, University of New South Wales, Australia [and three others] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley, , 2015 |
| Descrizione fisica | 1 online resource (511 p.) |
| Disciplina | 615.1/9 |
| Soggetto topico |
Pharmaceutical technology
Drug factories Pharmaceutical industry |
| ISBN |
1-118-68280-7
1-118-68269-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Contributor List; Preface; Part I Fundamentals of Mixing; Chapter 1 Mixing Theory; 1.1 Introduction; 1.2 Describing Mixtures; 1.3 Scale of Scrutiny; 1.4 Quantifying Mixedness for Coarse and Fine-Grained Mixtures; 1.4.1 Coarse and Fine-Grained Mixtures; 1.4.2 Scale and Intensity of Segregation; 1.5 Determining the End-Point of Mixing: Comparison of Mixing Indices; 1.6 Continuous Flow Mixers; 1.6.1 Idealized Mixing Patterns; 1.6.2 Residence Time Distributions; 1.6.3 Back-Mixing and Filtering of Disturbances Using a CSTR; References
Chapter 2 Turbulent Mixing Fundamentals2.1 Introduction; 2.2 The Velocity Field and Turbulence; 2.3 Circulation and Macro-Mixing; 2.4 Fully Turbulent Limits and the Scaling of Turbulence; 2.5 The Spectrum of Turbulent Length Scales, Injection of a Scalar (Either Reagent or Additive) and the Macro-, Meso- and Micro-Scales of Mixing; 2.6 Turbulence and Mixing of Solids, Liquids, and Gases; 2.7 Specifying Mixing Requirements for a Process; 2.8 Conclusions; Notation; Roman Characters; Greek Characters; References; Chapter 3 Laminar Mixing Fundamentals; 3.1 Laminar Flows 3.2 Mixing in Laminar Flows3.2.1 Chaos and Laminar Chaotic Mixing; 3.2.2 Granular Chaotic Mixing; 3.3 Recent Advances; References; Chapter 4 Sampling and Determination of Adequacy of Mixing; 4.1 Introduction, Process Understanding, and Regulations; 4.2 Theory of Sampling; 4.3 Sampling of Pharmaceutical Powder Blends; 4.4 Stratified Sampling Approach; 4.5 Testing; 4.6 Process Knowledge/Process Analytical Technology; 4.7 Real Time Spectroscopic Monitoring of Powder Blending; 4.8 Looking Forward, Recommendations; 4.9 Conclusion; 4.10 Acknowledgments; References; Part II Applications Chapter 5 Particles and Blending5.1 Introduction; 5.2 Particle Geometry; 5.2.1 Particle Size and Size Distribution; 5.2.2 Particle Shape and Shape Distribution; 5.3 Particle Interactions; 5.3.1 van der Waals Forces; 5.3.2 Electrostatic Forces; 5.3.3 Adsorbed Liquid Layers and Liquid Bridges; 5.3.4 Solid Bridges; 5.3.5 Use of AFM to Measure Interparticle Forces; 5.3.6 Interparticle Friction; 5.4 Empirical Investigations of Particles and Blending; 5.4.1 Blending of Powders; 5.4.2 Impact of Particle Geometry on Blending; 5.4.3 Impact of Interparticle Forces on Blending 5.4.4 Impact of Blender Conditions on Blending5.5 Simulation Techniques; 5.5.1 Full Physics Models Using Discrete Element Modeling; 5.5.2 Continuum Models; 5.5.3 Cellular Automata; References; Chapter 6 Continuous Powder Mixing; 6.1 Introduction; 6.2 Overview; 6.3 Theoretical Characterization; 6.3.1 Residence Time Distribution (RTD) Modeling; 6.3.2 Variance Reduction Ratio; 6.4 Experimental Characterization; 6.4.1 Hold-Up; 6.4.2 Residence Time Distribution (RTD) Measurements; 6.4.3 Mean Strain; 6.5 Continuous Mixing Efficiency; 6.5.1 Variance Reduction Ratio; 6.5.2 Blend Homogeneity 6.6 Effects of Process Parameters on Mixing Behavior and Performance |
| Record Nr. | UNINA-9910140644503321 |
| Chichester, England : , : Wiley, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Pharmaceutical blending and mixing / / edited by P.J. Cullen, School of Chemical Engineering, University of New South Wales, Australia [and three others]
| Pharmaceutical blending and mixing / / edited by P.J. Cullen, School of Chemical Engineering, University of New South Wales, Australia [and three others] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley, , 2015 |
| Descrizione fisica | 1 online resource (511 p.) |
| Disciplina | 615.1/9 |
| Soggetto topico |
Pharmaceutical technology
Drug factories Pharmaceutical industry |
| ISBN |
1-118-68280-7
1-118-68269-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Title Page; Copyright Page; Contents; Contributor List; Preface; Part I Fundamentals of Mixing; Chapter 1 Mixing Theory; 1.1 Introduction; 1.2 Describing Mixtures; 1.3 Scale of Scrutiny; 1.4 Quantifying Mixedness for Coarse and Fine-Grained Mixtures; 1.4.1 Coarse and Fine-Grained Mixtures; 1.4.2 Scale and Intensity of Segregation; 1.5 Determining the End-Point of Mixing: Comparison of Mixing Indices; 1.6 Continuous Flow Mixers; 1.6.1 Idealized Mixing Patterns; 1.6.2 Residence Time Distributions; 1.6.3 Back-Mixing and Filtering of Disturbances Using a CSTR; References
Chapter 2 Turbulent Mixing Fundamentals2.1 Introduction; 2.2 The Velocity Field and Turbulence; 2.3 Circulation and Macro-Mixing; 2.4 Fully Turbulent Limits and the Scaling of Turbulence; 2.5 The Spectrum of Turbulent Length Scales, Injection of a Scalar (Either Reagent or Additive) and the Macro-, Meso- and Micro-Scales of Mixing; 2.6 Turbulence and Mixing of Solids, Liquids, and Gases; 2.7 Specifying Mixing Requirements for a Process; 2.8 Conclusions; Notation; Roman Characters; Greek Characters; References; Chapter 3 Laminar Mixing Fundamentals; 3.1 Laminar Flows 3.2 Mixing in Laminar Flows3.2.1 Chaos and Laminar Chaotic Mixing; 3.2.2 Granular Chaotic Mixing; 3.3 Recent Advances; References; Chapter 4 Sampling and Determination of Adequacy of Mixing; 4.1 Introduction, Process Understanding, and Regulations; 4.2 Theory of Sampling; 4.3 Sampling of Pharmaceutical Powder Blends; 4.4 Stratified Sampling Approach; 4.5 Testing; 4.6 Process Knowledge/Process Analytical Technology; 4.7 Real Time Spectroscopic Monitoring of Powder Blending; 4.8 Looking Forward, Recommendations; 4.9 Conclusion; 4.10 Acknowledgments; References; Part II Applications Chapter 5 Particles and Blending5.1 Introduction; 5.2 Particle Geometry; 5.2.1 Particle Size and Size Distribution; 5.2.2 Particle Shape and Shape Distribution; 5.3 Particle Interactions; 5.3.1 van der Waals Forces; 5.3.2 Electrostatic Forces; 5.3.3 Adsorbed Liquid Layers and Liquid Bridges; 5.3.4 Solid Bridges; 5.3.5 Use of AFM to Measure Interparticle Forces; 5.3.6 Interparticle Friction; 5.4 Empirical Investigations of Particles and Blending; 5.4.1 Blending of Powders; 5.4.2 Impact of Particle Geometry on Blending; 5.4.3 Impact of Interparticle Forces on Blending 5.4.4 Impact of Blender Conditions on Blending5.5 Simulation Techniques; 5.5.1 Full Physics Models Using Discrete Element Modeling; 5.5.2 Continuum Models; 5.5.3 Cellular Automata; References; Chapter 6 Continuous Powder Mixing; 6.1 Introduction; 6.2 Overview; 6.3 Theoretical Characterization; 6.3.1 Residence Time Distribution (RTD) Modeling; 6.3.2 Variance Reduction Ratio; 6.4 Experimental Characterization; 6.4.1 Hold-Up; 6.4.2 Residence Time Distribution (RTD) Measurements; 6.4.3 Mean Strain; 6.5 Continuous Mixing Efficiency; 6.5.1 Variance Reduction Ratio; 6.5.2 Blend Homogeneity 6.6 Effects of Process Parameters on Mixing Behavior and Performance |
| Record Nr. | UNINA-9910821820103321 |
| Chichester, England : , : Wiley, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||