An area within a process engineering apparatus that is not reached during a process step. Such areas should be avoided in a mixer. The aim is to initiate total mixing across the whole volume with no dead space, in order to achieve an ideal mix of the whole mixer volume within a short time. [more]
Separating of active ingredient particles and micro-fine distribution of liquids. In many cases this results in undesirable agglomerates which have to be destroyed (disagglomerated) using shear dispersers or smizers (grinding-mixing). [more]
Contact drying, convection drying, reaction control, stripping, separation of fluids under pressure-, vacuum excitation and temperature control,Separation of active ingredients from solvents and suds as well as precipitation suspensions. [more]
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