Essays about: "High-Shear Mixer"
Showing result 1 - 5 of 8 essays containing the words High-Shear Mixer.
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1. DRY POWDER FOR INHALATION - INFLUENCE OF MIXING PROCESS AND ADDITION OF MAGNESIUM STEARATE
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : For efficient treatment of many diseases of the lung, it is beneficial to deliver the medicine to the respiratory tract directly. This ensures a rapid response since it can enter the bloodstream directly through the alveolar epithelium. Consequently, also decreases systemic effects due to the local treatment. READ MORE
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2. The effect of lactose fines, magnesium stearate, choice of mixer and mixing process on the performance of adhesive mixtures for inhalation
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Dry powder inhaler (DPI) formulation is a major area of interest since they are employed by the healthcare system to treat relevant chronic diseases like asthma. Previous research has established that the manufacturing process and formulation composition are key for the active pharmaceutical ingredient to reach the lungs and achieve therapeutic effects. READ MORE
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3. Predict Flow Field and Mixing Time for High-Shear Mixers Using CFD
University essay from Lunds universitet/Institutionen för energivetenskaperAbstract : Batch high-shear mixers are used in a variety of different processing industries,such as the pharmaceutical, chemical and food industries. One company that utilize this type of mixers is Tetra Pak. High-shear mixers can be used for many different mixing scenarios, but only liquid-liquid mixing is discussed in the thesis. READ MORE
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4. The Effect of High Shear Mixers on Functionality of non-starch-based hydrocolloids
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Hydrocolloids are commonly used food additives that help in modification of viscosity, texture and stability of different food products, for example, dressings, meat products, juice, dairy beverages, etc. The application for hydrocolloids is wide, but one of the problems associated with hydrocolloids is that it is difficult to disperse them homogeneously which limits its utilisation to the fullest. READ MORE
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5. Mayonnaise: Quality and Catastrophic Phase Inversion
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : In industrial production of mayonnaise it is important to both get a product of high quality and to avoid phase inversion. To investigate how the quality and phase inversion point are affected by changes in the production, a high shear mixer and an immersion blender were used to make mayonnaise. READ MORE
