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Foam fractionation : principles and process design /
"Foam fractionation is a process in which proteins and other amphipathic species can be removed from solution by causing them to adsorb to the surface of bubbles, which are removed in the form of foam from the top of the column. This book describes the physics that underpin the process, much of...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
Taylor & Francis,
[2014]
|
| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | OR_ocn872671050 | ||
| 003 | OCoLC | ||
| 005 | 20231017213018.0 | ||
| 006 | m o d | ||
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| 037 | |a TANDF_273943 |b Ingram Content Group | ||
| 050 | 4 | |a TP156.F66 |b S84 2014eb | |
| 072 | 7 | |a SCI |x 013060 |2 bisacsh | |
| 072 | 7 | |a TEC |x 009010 |2 bisacsh | |
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| 084 | |a MED008000 |a SCI010000 |a SCI013060 |2 bisacsh | ||
| 049 | |a UAMI | ||
| 100 | 1 | |a Stevenson, Paul, |d 1973- | |
| 245 | 1 | 0 | |a Foam fractionation : |b principles and process design / |c Paul Stevenson and Xueliang Li. |
| 264 | 1 | |a Boca Raton : |b Taylor & Francis, |c [2014] | |
| 264 | 4 | |c Ã2014 | |
| 300 | |a 1 online resource (204 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "Foam fractionation is a process in which proteins and other amphipathic species can be removed from solution by causing them to adsorb to the surface of bubbles, which are removed in the form of foam from the top of the column. This book describes the physics that underpin the process, much of which has been recently developed by the authors. It also discusses design factors in foam fractionation and describes process intensification strategies. Case studies include an example of the production of the food preservative Nisin. The book will be of interest to academics and practicing chemical engineers in the field of biotechnology"-- |c Provided by publisher | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Preface; Acknowledgments; About the Authors; 1. Introduction; 1.1 Self-Cleaning Fish Tanks; 1.2 The Principles of Foam Fractionation; 1.3 Relationship of Foam Fractionation to Froth Flotation; 1.4 A Brief History of Process Development; 1.5 Applications of Foam Fractionation; 1.6 Removal of Contaminants in Rivers; 1.7 Structure of This Book; Nomenclature; References; 2. Adsorption of Surface-Active Species to Gas-Liquid Interfaces; 2.1 The Reduction in Gibbs Free Energy upon Adsorption; 2.2 Equilibrium between Bulk Concentration and Surface Excess. | |
| 505 | 8 | |a 2.3 Diffusion-Controlled Adsorption of Molecules toGas-Liquid Surfaces2.4 Adsorption of Macromolecules; 2.5 Protein Denaturation at Gas-Liquid Interfaces; 2.6 Adsorption of Ionic Species; 2.7 Adsorption Modification Due to Liquid Advection Pasta Surface; Nomenclature; References; 3. Hydrodynamics of Pneumatic Foam; 3.1 Traditional Approaches to Foam Fractionation Modeling; 3.2 Foam Drainage; 3.3 The Hydrodynamic Theory of Pneumatic Foam; 3.4 Nonoverflowing Pneumatic Foam; 3.5 Toward a Single-Parameter Description of Bubble Size froma Size Distribution. | |
| 505 | 8 | |a 3.6 Hydrodynamic Modulation Due to "Washwater" Addition3.7 Hydrodynamic Modulation Due to Bubble Disproportionation; 3.8 Start-Up Transients; 3.9 Foam Flowing through Columns of VaryingCross-Sectional Area; 3.10 Beyond the Stable Limit of Foam; 3.11 Wall Shear Stress, Rheology, and Horizontally FlowingPneumatic Foam; Nomenclature; Appendix 3A: Derivation of a Hypothesized One-ParameterDescriptor of Determining the HydrodynamicCondition; References; 4. Mechanisms of Foam Instability; 4.1 The Importance of Bubble Size to Foam FractionationPerformance. | |
| 505 | 8 | |a 4.2 Coarsening due to Inter-Bubble Gas Diffusion4.3 Internal Bubble Coalescence; 4.4 Film Rupture on the Free Surface of the Foam; 4.5 Measurement of Foam Stability; 4.6 Gas Expansion; Nomenclature; References; 5. Hydrodynamics of Bubble Swarms; 5.1 The Bubbly Liquid Layer in Foam Fractionation; 5.2 The Terminal Velocity of an Isolated Bubble; 5.3 Hindered Settling of Particles in Slurries; 5.4 Hindered Rising of Bubbles; 5.5 Worked Example: Calculating the Nature of Foam and Bubble Layers; Nomenclature; References; 6. Modes of Operation; 6.1 Preamble; 6.2 Batch Operation. | |
| 505 | 8 | |a 6.3 Semi-Batch Operation6.4 Simple Mode Continuous Operation; 6.5 Continuous Operation with External Reflux; 6.6 Stripping Mode Foam Fractionation; 6.7 Internal Reflux; 6.8 Bubble Fractionation; Nomenclature; References; 7. Bubble Production and Foamate Recovery; 7.1 The Significance of Bubble Size; 7.2 Sparger Types; 7.3 Power Consumption of Bubble Sparging; 7.4 Other Methods of Bubble Production; 7.5 Foam Collection; 7.6 Foam Collapse; Nomenclature; References; 8. Column and Process Design; 8.1 Determination of Mode of Operation; 8.2 Column Dimensions; 8.3 Process Control. | |
| 590 | |a O'Reilly |b O'Reilly Online Learning: Academic/Public Library Edition | ||
| 650 | 0 | |a Foam fractionation. | |
| 650 | 0 | |a Foam |x Industrial applications. | |
| 650 | 6 | |a Mousse (Chimie) |x Applications industrielles. | |
| 650 | 7 | |a SCIENCE |x Chemistry |x Industrial & Technical. |2 bisacsh | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Chemical & Biochemical. |2 bisacsh | |
| 650 | 7 | |a Foam fractionation. |2 fast |0 (OCoLC)fst00928483 | |
| 650 | 7 | |a Foam |x Industrial applications. |2 fast |0 (OCoLC)fst00928481 | |
| 700 | 1 | |a Li, Xueliang |c (Chemical engineer) | |
| 776 | 0 | 8 | |i Print version: |a Stevenson, Paul. |t Foam fractionation : principles and process design. |d Boca Raton : Taylor & Francis, [2014] |h xiii, 187 pages |z 9781466558519 |w (DLC) 10827813 |
| 856 | 4 | 0 | |u https://learning.oreilly.com/library/view/~/9781466558519/?ar |z Texto completo (Requiere registro previo con correo institucional) |
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