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工业结晶手册-Handbook of Industrial Crystallization

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上传于 2020-03-02 22次下载 3次围观
文件编号:6225
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标题(title):Handbook of Industrial Crystallization
工业结晶手册
作者(author):Allan S. Myerson, Deniz Erdemir, Alfred Y. Lee
出版社(publisher):Cambridge University Press
大小(size):83 MB (86718758 bytes)
格式(extension):pdf
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Learn from the experts about industrial crystallization in this third edition of a widely regarded classic that has been completely revised to reflect the latest developments in the field. New chapters on crystal nucleation, molecular modelling application, and precipitation and crystallization of pigments and dyes are included, as well as completely revised chapters on crystallization of proteins, crystallizer selection and design, control of crystallization processes, and process analytical technology. Richly illustrated with 150 new diagrams and photographs, and with dozens of practical hands-on examples, this is an ideal introduction for newcomers, and serves as an excellent reference for experienced professionals covering aspects of industrial crystallization in a single, complete volume.
Table of contents :
Contents......Page 6
List of Contributors......Page 9
Preface to the First Edition......Page 10
Preface to the Second Edition......Page 12
Preface to the Third Edition......Page 14
1.3 Solubility of Inorganics......Page 16
1.4 Solubility of Organics......Page 24
1.5 Supersaturation and Metastability......Page 32
1.6 Solution Properties......Page 37
1.7 Thermal Properties......Page 40
References......Page 46
2.2 Basic Concepts of the Solid State......Page 47
2.4 Crystal Growth......Page 56
2.5 Crystal Habit......Page 66
2.6 Crystal Polymorphism......Page 74
2.7 Multicomponent Crystals......Page 79
2.8 Crystal Size......Page 83
2.9 Concluding Remarks......Page 85
References......Page 86
3.1 Introduction......Page 91
3.2 Homogeneous Nucleation......Page 92
3.3 Heterogeneous Nucleation......Page 110
3.4 Secondary Nucleation......Page 111
3.5 Nucleation Kinetics......Page 113
3.6 Control of Nucleation......Page 117
3.7 Nucleation in Polymorphic Systems......Page 119
3.8 Methods to Induce Nucleation......Page 123
References......Page 125
4.2 Retention of Foreign Species in Crystals......Page 130
4.3 Impact of Foreign Species on Growth Rate......Page 137
4.4 Impact of Foreign Species on Crystal Properties......Page 143
4.5 Conclusion......Page 147
References......Page 148
5.2 Crystal Structure Visualization and Analysis Software......Page 151
5.3 Morphology Prediction......Page 153
5.4 Crystal Structure Determination from X-Ray Powder Diffraction Data......Page 160
5.5 Modeling Nucleation and Phase Transitions......Page 162
5.6 Polymorph Searching and Prediction......Page 169
5.7 Solubility Prediction......Page 179
5.8 Chapter Summary and Outlook......Page 183
References......Page 184
Åke C. Rasmuson 6.1 Introduction......Page 187
6.2 Particle Size and Size Distribution......Page 188
6.3 Crystallization Kinetics......Page 192
6.4 Population Balance Modeling......Page 193
6.5 The Idealized MSMPR Concept......Page 196
6.6 Continuous Crystallization and Deviations from the MSMPR Model......Page 199
6.7 Batch Crystallization......Page 201
6.8 Population Balance Modeling of Non-Well- Mixed Processes......Page 203
6.9 Determination of Crystallization Kinetics for Process Modeling......Page 204
6.10 Conclusions......Page 208
References......Page 209
7.1 Introduction......Page 212
7.3 Crystallization Methods......Page 213
7.4 Equipment Design......Page 216
7.5 Instrumentation and Actuation......Page 226
7.6 Case Study: Optimization of a Base-Case Design......Page 227
References......Page 230
8.1 Introduction......Page 231
8.2 Physical and Thermodynamic Properties......Page 232
8.3 Nucleation Kinetics......Page 240
8.4 Crystal Growth Kinetics in Precipitation......Page 243
8.5 Other Processes and Models in Precipitation......Page 246
8.6 Experimental Techniques......Page 260
8.7 Modeling and Control of Crystal Size and Crystal Size Distribution......Page 263
8.8 Scale-Up Rules for Precipitation......Page 268
8.9 Precipitation in Practice......Page 271
8.10 Summary......Page 277
References......Page 278
9.2 Benefits of Melt Crystallization......Page 281
9.3 Phase Diagrams......Page 283
9.4 Crystallization Kinetics......Page 285
9.5 Processes of Melt Crystallization......Page 288
9.6 Post-Crystallization Treatments......Page 290
9.7 Concepts of Commercial Plants......Page 295
9.8 Eutectic Freeze Crystallization......Page 300
References......Page 302
10.2 Crystallizer Flows......Page 305
10.3 Crystallizers......Page 309
10.4 Scale-Up......Page 315
10.5 Modeling......Page 317
10.6 Summary......Page 325
References......Page 326
11.1 Introduction......Page 328
11.2 Crystallization Process Monitoring......Page 331
11.3 Model-Based Optimization and Control of Crystallization Processes......Page 338
11.4 Model-Free (Direct Design) Approaches......Page 352
References......Page 357
12.2 Batch Crystallizers......Page 361
12.3 Batch Crystallization Analysis......Page 364
12.4 Factors Affecting Batch Crystallization......Page 371
12.5 Batch Crystallization Operations......Page 383
12.6 Scale-Up of Batch Crystallization......Page 390
12.7 Summary......Page 391
References......Page 392
13.1 Introduction......Page 395
13.2 Simple Systems......Page 396
13.3 Increasing Complexity......Page 400
13.4 Crystallization Kinetics......Page 406
13.5 Particle Engineering......Page 415
13.6 After the Crystallizer......Page 420
13.7 Intermediates......Page 422
13.8 Other Crystallizations......Page 423
References......Page 426
14.2 Protein and Protein Crystals......Page 429
14.3 The Thermodynamics of Protein Crystallization......Page 432
14.4 Methods of Protein Crystallization......Page 436
14.5 The Role of Nonprotein Solution Components and the Intermolecular Interactions in Solution......Page 439
14.6 Crystal Nucleation......Page 445
14.7 Mechanisms of Crystal Growth......Page 456
14.8 Impurities......Page 463
14.9 Crystal Perfection......Page 464
References......Page 469
15.1 Characteristics of Crystallization in Foods......Page 475
15.2 Controlling Crystallization in Foods......Page 478
15.3 Factors Affecting Control of Crystallization in Foods......Page 489
References......Page 492
16.2 Types of Pigments, Pigment Chemistry, and Pigment Properties......Page 494
16.3 On the Design of Pigment Synthesis Processes......Page 504
16.4 Practical Applications and Special Aspects......Page 517
References......Page 526
Index......Page 528

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