This volume is a valuable reference work for the student and the practising engineer in the chemical, pharmaceutical, minerals, food, plastics, paper and metallurgical industries. The second edition of this successful text has been thoroughly rewritten and updated. Based on the long running post-experience course produced by the University of Bradford, in association with the Institution of Chemical Engineers, it covers all aspects of mixing, from fundamentals through to design procedures in single and multi-phase systems. Experts from both industry and academia have contributed to this work giving both a theoretical practical approach. It covers dry and wet powders, single and two-phase liquids, solid/liquid and gas/liquid systems. The range of mixers available for such diverse duties is dealt with, including tumbler mixers for powders, mechanically agitated vessels, in-line continuous mixers and jet mixers. Coverage is given of the range of mixing objectives, varying from achieving product uniformity to obtaining optimum conditions for mass transfer and chemical reactions. This volume is a valuable reference work for the student and the practising engineer in the chemical, pharmaceutical, minerals, food, plastics, paper and metallurgical industries. The second edition of this successful text has been thoroughly rewritten and updated. Based on the long running post-experience course produced by the University of Bradford, in association with the Institution of Chemical Engineers, it covers all aspects of mixing, from fundamentals through to design procedures in single and multi-phase systems. Experts from both industry and academia have contributed to this work giving both a theoretical practical approach. It covers dry and wet powders, single and two-phase liquids, solid/liquid and gas/liquid systems. The range of mixers available for such diverse duties is dealt with, including tumbler mixers for powders, mechanically agitated vessels, in-line continuous mixers and jet mixers. Coverage is given of the range of mixing objectives, varying from achieving product uniformity to obtaining optimum conditions for mass transfer and chemical reactions.

Handbook of Industrial Mixing will explain the difference and uses of a variety of mixers including gear mixers, top entry mixers, side entry mixers, bottom entry mixers, on-line mixers, and submerged mixers The Handbook discusses the trade-offs among various mixers, concentrating on which might be considered for a particular process. Handbook of Industrial Mixing explains industrial mixers in a clear concise manner, and also: * Contains a CD-ROM with video clips showing different type of mixers in action and a overview of their uses. * Gives practical insights by the top professional in the field. * Details applications in key industries. * Provides the professional with information he did receive in school

Advances in Industrial Mixing is a companion volume and update to the Handbook of Industrial Mixing. The second volume fills in gaps for a number of industries that were not covered in the first edition. Significant changes in five of the fundamental areas are covered in entirely updated or new chapters. The original text is provided as a searchable pdf file on the accompanying USB. This book explains industrial mixers and mixing problems clearly and concisely. Gives practical insights by the top professionals in the field, combining industrial design standards with fundamental insight. Details applications in 14 key industries. Six of these are new since the first edition. Provides the professional with information he/she did not receive in school. Five completely rewritten chapters on mixing fundamentals where significant advances have happened since the first edition and seven concise update chapters which summarize critical technical information.

Mistakes in process scaleup can be costly. This text is a comprehensive and highly practical source to all types of mixing and scaleup issues.

This book is written primarily for an audience of engineers who design, specify, procure, update, and maintain mixers in the processing industries. It is an ap plication-oriented handbook to support the design and operation of mixers for liquids, liquids and solids, liquids and gases, and any combination thereof. This book does not address solids mixing. Mixing applications are identified as either flow controlling or shear rate controlling, and are addressed as such. Specific mixing applications and design parameters are presented for blending, solid suspension, heat transfer, mass transfer, dispersions, extractions, etc. Fundamentals of mixer design and operation, agitation applications spec trum, types and geometries of mixing impellers, etc. are presented in Chapter I, providing the basis for practical information presented in subsequent chap ters. Flow controlled mixing applications are discussed in Chapter 2. These in clude blending, solid suspension, heat transfer, dissolving of solids, and crys tallization. Optimization of mixer design is emphasized, with an eye to saving power and capital cost. Also discussed is the use of draft tube circulator mixers to optimize mixer performance and cost. Shear controlled mixing applications are addressed in Chapter 3. These in clude gas-liquid dispersions, mass transfer, fermentation, emulsions, extrac tions, and dispersions of solids in liquids. Chapter 4 focuses on geometric and nongeometric scaleup of mixers to ac complish equal or better mixing results in various scales of volume. Scaleup relevant to applications of blending, solids suspension, and mass and heat trans fer is explained.

Non-Newtonian materials are encountered in virtually all of the chemical and process industries and a full understanding of their nature and flow characteristics is an essential requirement for engineers and scientists involved in their formulation and handling. This book will bridge the gap between much of the highly theoretical and mathematically complex work of the rheologist and the practical needs of those who have to design and operate plants in which these materials are handled and processed. At the same time, numerous references are included for the benefit of those who need to delve more deeply into the subject.The starting point for any work on non-newtonian fluids is their characterisation over the range of conditions to which they are likely to be subjected during manufacture or utilisation, and this topic is treated early on in the book in a chapter commissioned from an expert in the field of rheological measurements. Coverage of topics is extensive and this book offers a unique and rich selection of material including the flow of single phase and multiphase mixtures in pipes, in packed and fluidised bed systems, heat and mass transfer in boundary layers and in simple duct flows, and mixing etc.An important and novel feature of the book is the inclusion of a wide selection of worked examples to illustrate the methods of calculation. It also incorporates a large selection of problems for the reader to tackle himself.

Written in four parts, this book provides a dedicated and in-depth reference for blending within the pharmaceutical manufacturing industry. It links the science of blending with regulatory requirements associated with pharmaceutical manufacture. The contributors are a combination of leading academic and industrial experts, who provide an informed and industrially relevant perspective of the topic. This is an essential book for the pharmaceutical manufacturing industry, and related academic researchers in pharmaceutical science and chemical and mechanical engineering.

Provides a unique overview of energy management for the process industries Provides an overall approach to energy management and places the technical issues that drive energy efficiency in context Combines the perspectives of freewheeling consultants and corporate insiders In two sections, the book provides the organizational framework (Section 1) within which the technical aspects of energy management, described in Section 2, can be most effectively executed Includes success stories from three very different companies that have achieved excellence in their energy management efforts Covers energy management, including the role of the energy manager, designing and implementing energy management programs, energy benchmarking, reporting, and energy management systems Technical topics cover efficiency improvement opportunities in a wide range of utility systems and process equipment types, as well as techniques to improve process design and operation

This book covers the theoretical and practical aspects of the mixing of solids and presents an overview as well as detailed know-how and experience. The book demonstrates the state of the art of mixing and segregation technology, quality control, design of mixers, design scale-up and engineering of complete processes. Includes checklists, criteria for choosing batch or continuous process, and practical examples of installed systems.

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 processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.