| Course objectives: |
| To introduce the separation techniques which based on mechanical energy. |
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| Course content and structure: |
| Scope of mechanical separation techniques. Fundamentals of fluid flow. Newtonian fluid law, non-Newtonian fluid law. Solid particles properties (mean diameter, median). Sieving. Fluidization of solid particles. Solid-Liquid separation. Fundamentals and governing equations of sedimentation and centrifuge. Filtration. Homogenization of solid-liquid system – blending. Gas-solid separation with gravity force. Cyclone separators. Laboratory measurements (Filtration, Cyclone pressure drop, blending force, fluidization) |
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| Evaluation method: |
| oral presentation + report about a selected topic |
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| Required reading: |
| Perry, Robert H. & Green, Don W. Perry's Chemical Engineers' Handbook (8th ed.). McGraw-Hill. ISBN 0-07-049841-5. (selected topics) R.L Earle, M.D. Earle - Unit operations in food processing – Web edition, Chapter 10. The New Zealand Institute of Food Science & Technology (Inc.). 2004 Course slides |
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| Suggested reading: |
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