Flotation and sedimentation

dc.contributor.authorYavuz-Düzgün, Merve
dc.contributor.authorKırtıl, Emrah
dc.contributor.authorÇıkrıkçı-Erünsal, Sevil
dc.contributor.authorSeçmeler, Özge
dc.date.accessioned2025-10-29T12:07:48Z
dc.date.issued2025
dc.departmentGebze Teknik Üniversitesi
dc.description.abstractFlotation and sedimentation are the main operations used in the food industry for washing, cleaning, classification, clarification, and thickening purposes. This chapter will cover different flotation (natural, dissolved air, froth, electrolytic, colloidal gas aphrons) and sedimentation (solid-liquid, and liquid-liquid separation; including thermal- or microwave-assisted, ultrasound-assisted or chemical demulsification) processes that can be used in various applications, such as water or crude oil treatment. It will be explained how the principle in each flotation or sedimentation type is changing. The chapter will also give an insight into the design requirements and operating principles of the equipment used for these basic operations. © 2025 Elsevier B.V., All rights reserved.
dc.identifier.doi10.1016/B978-0-12-819523-9.00006-8
dc.identifier.endpage60
dc.identifier.isbn9780128195239
dc.identifier.isbn9780128195888
dc.identifier.scopus2-s2.0-105011219420
dc.identifier.scopusqualityN/A
dc.identifier.startpage9
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-819523-9.00006-8
dc.identifier.urihttps://hdl.handle.net/20.500.14854/14140
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20251020
dc.subjectAqueous two-phase flotation
dc.subjectClarification
dc.subjectColloidal gas aphrons
dc.subjectDemulsification
dc.subjectDissolved air flotation
dc.subjectElectrolytic flotation
dc.subjectFroth flotation
dc.subjectSeparation
dc.subjectSettling
dc.subjectThickening
dc.titleFlotation and sedimentation
dc.typeBook Chapter

Dosyalar