Grenzflächenverfahrenstechnik

Weitere Informationen zu dieser Vorlesung finden Sie im kommentierten Vorlesungsverzeichnis.  

 Aktuelles 

This course is held once a year in the summer term. It gives insight into main aspects of interfacial phenomena of fluid systems that are relevant among others in processes of food, petroleum and chemical industry. The outline of the course is as follows (may be subject to slight changes):

1. Fundamentals, definitions
    1.1 Thermodynamics of interfaces
    1.2 Surfactants
    1.3 Interfacial tension (Principles, Methods, Examples)
    1.4 Wetting, adhesion
2. Dispersions
    2.1 Droplet formation
    2.2 Stabilization
    2.3 Physical Properties
    2.4 Rheology
    2.5 Microemulsions
3. Transport Phenomena
    3.1 Mass transport across phase boundaries
    3.2 Interfacial convection – Marangoni flow
    3.3 Influence of surfactants on interfacial area and transport resistance (bubbles, droplets,
          falling films)
4. Applications
    4.1 Cleaning
    4.2 Food Emulsification
    4.3 Crude oil recovery (EOR)
    4.4 Coating
    4.5 Separation technology (Spray towers, packed columns)
    4.6 Nucleation (Polymer foams, evaporation)
    4.7 Recent developments (Surfactant aided extraction)