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Foam Fractionation
book

Foam Fractionation

by Paul Stevenson, Xueliang Li
February 2014
Intermediate to advanced content levelIntermediate to advanced
206 pages
7h 3m
English
CRC Press
Content preview from Foam Fractionation
66 Foam Fractionation: Principles and Process Design
Thus, assuming that the surface tension is spatially constant, the surface free
energy per unit volume of the foam is
G
r
31
32
)
(
=
−ε σ
(4.3)
Thus, the system can reduce the surface energy in the bulk of the foam by
increases in the Sauter mean bubble radius, and this is achieved by inter-
bubble gas diffusion and, to a lesser extent, liquid lm rupture. However,
lm rupture can be a major destabilizing mechanism on the free surface of
the foam.
4.2 Coarsening due to Inter-Bubble Gas Diffusion
Inter-bubble gas diffusion (also interchangeably known as Ostwald ripen-
ing, by analogy with the mass tran ...
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Publisher Resources

ISBN: 9781466558519