Open AccessJournal Article
Handbook of Industrial Mixing: Science and Practice
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This article is published in Chemical Engineering.The article was published on 2004-01-01 and is currently open access. It has received 294 citations till now. The article focuses on the topics: Mixing (physics).read more
Citations
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Journal ArticleDOI
Scalable production of large quantities of defect-free few-layer graphene by shear exfoliation in liquids
Keith R. Paton,Eswaraiah Varrla,Claudia Backes,Ronan J. Smith,Umar Khan,Arlene O’Neill,Conor S. Boland,Mustafa Lotya,Oana M. Istrate,Paul J. King,Thomas M. Higgins,Sebastian Barwich,Peter M. May,Paweł Puczkarski,Iftikhar Ahmed,Matthias Moebius,Henrik Pettersson,Edmund Long,João Coelho,Sean O'Brien,Eva K. McGuire,Beatriz Mendoza Sanchez,Georg S. Duesberg,Niall McEvoy,Timothy J. Pennycook,Clive Downing,Alison Crossley,Valeria Nicolosi,Jonathan N. Coleman +28 more
TL;DR: It is shown that high-shear mixing of graphite in suitable stabilizing liquids results in large-scale exfoliation to give dispersions of graphene nanosheets in liquid volumes from hundreds of millilitres up to hundreds of litres and beyond.
Book ChapterDOI
The Scale‐Up of Microbial Batch and Fed‐Batch Fermentation Processes
TL;DR: The ability to obtain data on how a recombinant laboratory process may perform at the large scale, dependent on feeding regime employed or controlling action taken is invaluable for any detailed and informed development program.
Journal ArticleDOI
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review
Zhen Ma,Joyce I. Boye +1 more
TL;DR: In this article, the authors provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings, including the effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products.
Journal ArticleDOI
A new definition of mixing and segregation: Three dimensions of a key process variable
TL;DR: In this article, the authors defined the three dimensions of industrial mixing as being composed of three separate dimensions: intensity of segregation quantified by normalized concentration variance (CoV), scale of segregation or clustering, and exposure or the potential to reduce segregation.
Journal ArticleDOI
Effects of rotation rate, mixing angle, and cohesion in two continuous powder mixers—A statistical approach
TL;DR: In this article, the effect of rotation rate, mixing angle, and cohesion on the powder residence time and the content uniformity of the blend exiting from two continuous powder mixers was examined.
References
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Journal ArticleDOI
Scalable production of large quantities of defect-free few-layer graphene by shear exfoliation in liquids
Keith R. Paton,Eswaraiah Varrla,Claudia Backes,Ronan J. Smith,Umar Khan,Arlene O’Neill,Conor S. Boland,Mustafa Lotya,Oana M. Istrate,Paul J. King,Thomas M. Higgins,Sebastian Barwich,Peter M. May,Paweł Puczkarski,Iftikhar Ahmed,Matthias Moebius,Henrik Pettersson,Edmund Long,João Coelho,Sean O'Brien,Eva K. McGuire,Beatriz Mendoza Sanchez,Georg S. Duesberg,Niall McEvoy,Timothy J. Pennycook,Clive Downing,Alison Crossley,Valeria Nicolosi,Jonathan N. Coleman +28 more
TL;DR: It is shown that high-shear mixing of graphite in suitable stabilizing liquids results in large-scale exfoliation to give dispersions of graphene nanosheets in liquid volumes from hundreds of millilitres up to hundreds of litres and beyond.
Journal ArticleDOI
Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review
Zhen Ma,Joyce I. Boye +1 more
TL;DR: In this article, the authors provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings, including the effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products.
Journal ArticleDOI
A new definition of mixing and segregation: Three dimensions of a key process variable
TL;DR: In this article, the authors defined the three dimensions of industrial mixing as being composed of three separate dimensions: intensity of segregation quantified by normalized concentration variance (CoV), scale of segregation or clustering, and exposure or the potential to reduce segregation.
Journal ArticleDOI
Effects of rotation rate, mixing angle, and cohesion in two continuous powder mixers—A statistical approach
TL;DR: In this article, the effect of rotation rate, mixing angle, and cohesion on the powder residence time and the content uniformity of the blend exiting from two continuous powder mixers was examined.
Journal ArticleDOI
Salinity and Temperature Effects on Physiological Responses of Vibrio fischeri from Diverse Ecological Niches
TL;DR: Abiotic factors such as temperature and salinity have differential effects between free-living and symbiotic strains of V. fischeri, which may alter colonization efficiency prior to infection.