Optimizing downstream final drying
Every year I look forward to attending AICHE, learning from peers, and sharing what knowledge I’ve gained in the past year. COVID-19 pushed us to meet virtually this year. Still, I was pleased to continue to share my talk on BHS-Sonthofen Inc.’s continuum approach to optimizing downstream final drying with upstream solid-liquid filtration. I thought I’d offer a recap here for those who missed the online event. Most often when analyzing a new process development approach, engineers take a…
Benefits of a Continuum Approach to Optimizing Final Drying
Photo by Aron Van de Pol on Unsplash
As we announced in March, BHS has acquired AVA-GmbH. The AVA technologies provide for turbulent mixing, reacting and drying of wet cakes as well as powders and process slurries. The vertical and horizontal technologies are vacuum or atmospheric,…
Quarantine-Inspired Culinary Innovation
Photo by Maarten van den Heuvel on Unsplash
This is a difficult moment in the world. Maybe you know someone that has been impacted by or struggled with COVID-19. We have all seen businesses coming to a halt and our daily lives upended. My heart goes out to everyone who has been…
Changing from Batch to Continuous Processing
Photo by Lalit Kumar on Unsplash
Our approaches to process engineering must always be evolving. Otherwise, we’ll never grow and innovate. Recently, I contributed a feature to The Chemical Engineer on making the change from batch to continuous processing. Here's an edited version of that…
Road Warrior's First Business Travel after 96 Days
Photo by Sheila on Pexels.com
First, let me say that in these challenging times, we all must be diligent in our approaches to our business and personal lives. My heart goes out to everyone who has been impacted by COVID-19. To help in my own way, I wanted to offer my recent experience…