Agglomeration Processes


Book Description

Agglomeration is integral to the processes of modification of powders, production of composites and creation of new materials which are required in pharmaceuticals, foods, chemicals, fertilizers and agrochemicals, minerals, ceramics, metallurgy and all material producing industries. The binding mechanisms and the particle behavior as well as the characteristics of the processes and the resulting agglomerates are the same whether they are occuring in the 'ultra-clean' pharmaceutical or food industries or in 'dirty' minerals or waste processing plants. The book introduces the interdisciplinary approach to the development of new concepts and the solution of problems. It is a complete and up-to-date practical guide describing the various agglomeration phenomena and industrial techniques for size enlargement. In addition to introducing the properties of agglomerates and the characteristics of the different methods, descriptions of the machinery and discussions of specific equipment features are the main topics. The detailed evaluation of the subject is based on the authors experience as student, researcher, teacher, developer, designer, vendor, and user as well as expert and consultant in the field of agglomeration, its technologies and products, and is complemented by the know-how of colleagues who are active in specific areas and information from vendors. It is intended for everybody working in industries that process and handle particulate solids as it aims to help understand and control unwanted agglomeration as well as use, improve, and develop methods for the beneficial size enlargement by agglomeration.




Agglomeration Processes


Book Description

Agglomeration is integral to the processes of modification of powders, production of composites and creation of new materials which are required in pharmaceuticals, foods, chemicals, fertilizers and agrochemicals, minerals, ceramics, metallurgy and all material producing industries. The binding mechanisms and the particle behavior as well as the characteristics of the processes and the resulting agglomerates are the same whether they are occuring in the 'ultra-clean' pharmaceutical or food industries or in 'dirty' minerals or waste processing plants. The book introduces the interdisciplinary approach to the development of new concepts and the solution of problems. It is a complete and up-to-date practical guide describing the various agglomeration phenomena and industrial techniques for size enlargement. In addition to introducing the properties of agglomerates and the characteristics of the different methods, descriptions of the machinery and discussions of specific equipment features are the main topics. The detailed evaluation of the subject is based on the authors experience as student, researcher, teacher, developer, designer, vendor, and user as well as expert and consultant in the field of agglomeration, its technologies and products, and is complemented by the know-how of colleagues who are active in specific areas and information from vendors. It is intended for everybody working in industries that process and handle particulate solids as it aims to help understand and control unwanted agglomeration as well as use, improve, and develop methods for the beneficial size enlargement by agglomeration.







Unit Operations of Particulate Solids


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.




Non-thermal Food Engineering Operations


Book Description

This book describes the advent and adaptation of food processing operations, processes and techniques which reduce, even eliminate the thermal component, resulting in microbiologically safe foods with minimum alteration in sensory and nutritive properties.




Agglomeration of Iron Ores


Book Description

This book focuses on agglomeration, or the size enlargement process, of iron ores. This process sits at the interface of mineral processing and extractive metallurgy. The book begins with a discussion of raw materials preparation and the beneficiation process. It then describes fundamental principles of the sintering and pelletization processes, including formation of green mix through granulation and green balls as well as chemical reactions during sintering. Finally, it offers a brief description of iron making processes and correlations related to the agglomerates: quality parameters and BF productivity and coke rate.




Granulation


Book Description

Granulation provides a complete and comprehensive introduction on the state-of-the-art of granulation and how it can be applied both in an academic context and from an industrial perspective. Coupling science and engineering practices it covers differing length scales from the sub-granule level through behaviour through single granules, to bulk granule behaviour and equipment design. With special focus on a wide range of industrially relevant areas from fertilizer production, through to pharmaceuticals. Experimental data is complemented by mathematical modelling in this emerging field, allowing for a greater understanding of the basis of particle products and this important industry sector.Four themes run through the book: 1. The Macro Scale processing for Granulation – including up to date descriptions of the methods used for granulation and how they come about and how to monitor – on-line these changes.2. The Applications of granulation from an industrial perspective, with current descriptive roles and how they are undertaken with relevance to industry, and effective properties.3. Mechanistic descriptions of granulation and the different rate processes occurring within the granulator. This includes methods of modelling the process using Population – Balance Equations, and Multi-level Computational Fluid Dynamics Models.4. The Micro Scale: Granules and Smaller, looking at single granules and there interactions and modelling, while also considering the structure of granules and their constituent liquid bridges.* Covers a wide range of subjects and industrial applications* Provides an understanding of current issues for industrial and academic environments* Allows the reader an understanding of the science behind engineered granulation processes




Handbook of Food Processing Equipment


Book Description

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well as an introduction to food processes and food processing plants are discussed. Handbook of Food Processing Equipment is an essential reference for food engineers and food technologists working in the food process industries, as well as for designers of process plants. The book also serves as a basic reference for food process engineering students.The chapters cover engineering and economic issues for all important steps in food processing. This research is based on the physical properties of food, the analytical expressions of transport phenomena, and the description of typical equipment used in food processing. Illustrations that explain the structure and operation of industrial food processing equipment are presented. style="font-size: 13.3333330154419px;">The materials of construction and fabrication of food processing equipment are covered here, as well as the selection of the appropriate equipment for various food processing operations. Mechanical processing equipment such as size reduction, size enlargement, homogenization, and mixing are discussed. Mechanical separations equipment such as filters, centrifuges, presses, and solids/air systems, plus equipment for industrial food processing such as heat transfer, evaporation, dehydration, refrigeration, freezing, thermal processing, and dehydration, are presented. Equipment for novel food processes such as high pressure processing, are discussed. The appendices include conversion of units, selected thermophysical properties, plant utilities, and an extensive list of manufacturers and suppliers of food equipment.




Conventional and Advanced Food Processing Technologies


Book Description

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.




Handbook of Applied Polymer Processing Technology


Book Description

"Offers detailed coverage of applied polymer processing--presenting a wide range of technologies and furnishing state-of-the-art data on polymer components, properties, and processibility. Reviews fundamental rheological concepts. Contains over 1600 bibliographic citations, some 450 equations, and over 400 tables, drawings, and photographs."