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      Process intensification

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      Reviews in Chemical Engineering
      Walter de Gruyter GmbH

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          Abstract

          Process intensification (PI) is a rapidly growing field of research and industrial development that has already created many innovations in chemical process industry. PI is directed toward substantially smaller, cleaner, more energy-efficient technology. Furthermore, PI aims at safer and sustainable technological developments. Its tools are reduction of the number of devices (integration of several functionalities in one apparatus), improving heat and mass transfer by advanced mixing technologies and shorter diffusion pathways, miniaturization, novel energy techniques, new separation approaches, integrated optimization and control strategies. This review discusses many of the recent developments in PI. Starting from fundamental definitions, microfluidic technology, mixing, modern distillation techniques, membrane separation, continuous chromatography, and application of gravitational, electric, and magnetic fields will be described.

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          The future of seawater desalination: energy, technology, and the environment.

          In recent years, numerous large-scale seawater desalination plants have been built in water-stressed countries to augment available water resources, and construction of new desalination plants is expected to increase in the near future. Despite major advancements in desalination technologies, seawater desalination is still more energy intensive compared to conventional technologies for the treatment of fresh water. There are also concerns about the potential environmental impacts of large-scale seawater desalination plants. Here, we review the possible reductions in energy demand by state-of-the-art seawater desalination technologies, the potential role of advanced materials and innovative technologies in improving performance, and the sustainability of desalination as a technological solution to global water shortages.
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            Dispersion of Soluble Matter in Solvent Flowing Slowly through a Tube

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              Applications of ultrasound in food technology: Processing, preservation and extraction.

              Ultrasound is well known to have a significant effect on the rate of various processes in the food industry. Using ultrasound, full reproducible food processes can now be completed in seconds or minutes with high reproducibility, reducing the processing cost, simplifying manipulation and work-up, giving higher purity of the final product, eliminating post-treatment of waste water and consuming only a fraction of the time and energy normally needed for conventional processes. Several processes such as freezing, cutting, drying, tempering, bleaching, sterilization, and extraction have been applied efficiently in the food industry. The advantages of using ultrasound for food processing, includes: more effective mixing and micro-mixing, faster energy and mass transfer, reduced thermal and concentration gradients, reduced temperature, selective extraction, reduced equipment size, faster response to process extraction control, faster start-up, increased production, and elimination of process steps. Food processes performed under the action of ultrasound are believed to be affected in part by cavitation phenomena and mass transfer enhancement. This review presents a complete picture of current knowledge on application of ultrasound in food technology including processing, preservation and extraction. It provides the necessary theoretical background and some details about ultrasound the technology, the technique, and safety precautions. We will also discuss some of the factors which make the combination of food processing and ultrasound one of the most promising research areas in the field of modern food engineering. Copyright © 2010 Elsevier B.V. All rights reserved.
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                Author and article information

                Journal
                Reviews in Chemical Engineering
                Walter de Gruyter GmbH
                2191-0235
                0167-8299
                February 23 2018
                December 19 2017
                March 1 2018
                February 23 2018
                December 19 2017
                March 1 2018
                : 34
                : 2
                : 135-200
                Affiliations
                [1 ]Institute of Chemical Reaction Engineering , Hamburg University of Technology , 21073 Hamburg , Germany
                Article
                10.1515/revce-2017-0085
                cfe9ab49-6efe-40a4-8c4b-2385c97701f4
                © 2018
                History

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