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Foam fractionation : principles and process design / Paul Stevenson and Xueliang Li.

By: Stevenson, Paul, 1973 [author.].
Contributor(s): Li, Xueliang (Chemical engineer) [author.].
Material type: materialTypeLabelBookPublisher: Boca Raton : CRC Press, [2014]Copyright date: ©2014Description: 1 online resource.Content type: text Media type: computer Carrier type: online resourceISBN: 9780429098000.Subject(s): Foam fractionation | Foam -- Industrial applicationsAdditional physical formats: Print version: : No titleDDC classification: 660.2842 Online resources: Click here to view.
Contents:
1. Introduction -- 2. Adsorption of surface-active species to gas-liquid interfaces -- 3. Hydrodynamics of pneumatic foam -- 4. Mechanisms of foam instability -- 5. Hydrodynamics of bubble swarms -- 6. Modes of operation -- 7. Bubble production and foamate recovery -- 8. Column and process design -- 9. Process intensification -- 10. Case study : the production of Nisin.
Summary: 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-- Provided by publisher.
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1. Introduction -- 2. Adsorption of surface-active species to gas-liquid interfaces -- 3. Hydrodynamics of pneumatic foam -- 4. Mechanisms of foam instability -- 5. Hydrodynamics of bubble swarms -- 6. Modes of operation -- 7. Bubble production and foamate recovery -- 8. Column and process design -- 9. Process intensification -- 10. Case study : the production of Nisin.

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-- Provided by publisher.

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