Product Design and Engineering: Best Practices, 2 Volume Set

Product design and engineering requires changing the product properties without changing the chemical structure of the active substances. This entails developing the appropriate engineering and formulation processes, starting with the required properties of a product, such as particle size, viscosity, stability, elasticity or durability. For instance, by modifying the surface and interfacial properties or product morphology, new and much better product properties can be obtained.
Covering the whole value chain—from product requirements and properties via process technologies and equipment to real–world applications—this two–volume work represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, and they describe here best practice in product design and production, taking in fundamentals, technologies and applications. The first volume is devoted to basics and technologies, while volume two looks at raw materials, additives and applications. Various industrial examples illustrate the different cases treated, with contributions from DSM, Henkel, Novozym, BASF, Abbott, Degussa, Bayer, Unilever and Syngenta.
For process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.

Spis treści:
Preface.
List of Contributors.
Volume I.
1. Introduction (Ulrich Bröckel, Willi Meier, Gerhard Wagner).
1.1 Why this Book?
1.2 Why is Chemical Product Design Important?
1.3 Structure ofthe Book Series.
2 Interaction Forces between Particles (Helmar Schubert).
2.1 Introduction.
2.2 Forces between Atoms and Molecules.
2.3 Adhesion Forces between Particles, respectively Interfaces (Condensed Matter), in Gaseous Environment.
2.4 Adhesion Forces in Aqueous Solution.
2 .5 Dynamic Adhesive Forces.
2.6 Measurements ofAdhesion Forces between Particles.
3 Fundamentals of Crystallization (Joachim Ulrich and Matthew J. Jones).
Abstract.
3.1 Introduction.
3.2 Fundamentals ofCry stallization.
3.3 Solids.
3.4 Quantifying Particle Properties.
4 Emulsification Techniques for the Formulation of Emulsions and Suspensions (Heike P. Schuchmann, née Karbstein).
Abstract.
4.1 Motivation.
4.2 Emulsion Basics.
4.3 Emulsification Processes.
4.4 Emulsification Process Functions.
4.5 Scale up ofEm ulsification Processes Using Process Functions.
4.6 Applications in the Product Design ofSolids.
4.7 Outlook.
5 Characterization of Disperse Systems (Reinhard Polke and Michael Schäfer).
Abstract.
5.1 Introduction.
5.2 Properties ofDisp erse Systems and their Relevance for Process Engineering.
5.3 Measuring Methods for Particle Properties.
5.4 Measuring Process Technology.
5.5 Online Characterization.
5.6 Outlook.
6 Introduction to Technologies Used for Structuring Chemical Products (Jonathan P. K. Seville, Peter J. Fryer and Ian T. Norton).
Abstract.
6.1 Introduction.
6.2 Agglomerated Products.
6.3 Processes for Making Agglomerated Products.
6.4 Soft Solids.
6.5 Future Developments.
7 Product Design by Spray Drying (Matthias Kind and Jens Stein).
7.1 Introduction.
7.2 Fundamentals.
7.3 Control ofProduct Properties by Design and Operation of Spray–drying Equipment.
7.4 Conclusions.
8 Wet Granulation in Agitated Processes (Mehrdji Hemati, Mohammed Benali and S. Diguet).
8.1 Introduction.
8.2 Theory ofGran ulation.
8.3 Types ofGran ulators.
9 Compaction (Ulrich Bröckel).
9.1 Fundamentals.
9.2 Roller Press.
9.3 Tableting.
10 Extrusion Technology for Product Design (Bernhard van Len gerich, Friedrich Meuser and Christine Ng).
Abstract.
10.1 Introduction.
10.2 Anatomy of Extruders.
10.3 Design of Screw Configurations for Food Extrusion.
10.4 Die Assembly.
10.5 Systems Analytical Approach to Extrusion.
10.6 Modeling Food Extrusion.
10.7 Outlook.
11 Manufacturing of Pharmaceutical Dosage Forms using Melt–extrusion Technology (Jörg Rosenberg).
Abstract.
11.1 Tablet–manufacturing Technologies.
11.2 Manufacturing Technologies Involving Melt Processing.
11.3 Melt Processing ofPharm aceutical Drug–containing Mixtures.
11.4 Continuous Melt Processing: Extrusion Technology.
11.5 Application ofMelt–e xtrusion Technology in the Pharmaceutical Field.
11.6 Tablet Manufacturing by Melt Extrusion: Shaping of the Drug–containing Melt.
11.7 Melt–Extrusion Formulations for Improving the Bioavailability of Insoluble Drug Actives.
11.8 Conclusion.
12 Modeling of Chemical Systems to Predict Product Properties (Rafiqul Gani and Jens Abildskov).
12.1 Introduction.
12.2 Role ofPro perty Models in Chemical Product Design.
12.3 Predictive Property Models for Base Properties.
12.4 Product Design Examples.
12.5 Challenges and Opportunities.
12.6 Conclusions.
13 Knowledge Management and Decision Support in Product Development (David Nicolaides).
Abstract.
13.1 Introduction.
13.2 A New Paradigm for Product Design.
13.3 The Components ofPr oduct Design Decisions.
13.4 Software Systems: DSS versus KMS versus ELN.
13.5 Conclusions.
Further of Interest.
Volume 2.
1 Introduction (Ulrich Bröckel, Willi Meier, Gerhard Wagner).
2 Product Design Fundamentals (Axel Eble and Gerhard Wagner).
Abstract.
2.1 Why Innovate Products.
2.2 The Product Design Process.
3 New Raw Materials: Biodiesel as an Example of the Applicat ion of Product–Design Principles (Willi Meier).
Abstract.
3.1 Raw Materials: The Present Situation.
3.2 Availability of Biomass.
3.3 Product Design and Production Routes for Biodiesel.
3.4 Conclusion.
4 Fats, Oils and Waxes (Claudia Reitz and Peter Kleinebudde).
Abstract.
4.1 Classification.
4.2 Structure and Physical Properties.
4.3 Modifying Fats and Oils.
4.4 Disperse Systems ofLipid –Water Phases.
4.5 Special Applications – Pharmaceuticals.
5 Starch and Starch–based Products (Claudia V. Leeb and Heike P. Schuchmann).
Abstract.
5.1 Market Structure, Turnover, and Typical Starch Products.
5.2 Botanical Origin and Structure of Starch.
5.3 Manufacturing Technologies of Starch.
5.4 Properties of Starch and Starch–based Products.
5.5 Usage of Starch.
5.6 New Applications for Starch.
6 Gelatine – The Excipient of Choice for Food, Pharmaceutical and Technical Applications (Wilfried Babel).
Abstract.
6.1 Introduction and Definition.
6.2 Structure and Properties.
6.3 Raw Materials and Production.
6.4 Commercial Aspects.
7 Sugars (Olaf Häusler).
Abstract.
7.1 Sucrose.
7.2 Glucose Syrups.
7.3 Glucose–Fructose Syrups (HFCS).
7.4 Glucose (Dextrose).
7.5 Maltodextrins and Spray–dried Glucose Syrups.
7.6 Fructose.
7.7 Lactose.
7.8 Sugar Alcohols.
7.9 Conclusion.
8 Synthetic Precipitated Silicas as Carrier Materials (Ralf Schmoll).
Abstract.
8.1 Introduction and History ofSynthetic Amorphous Silicas (SAS).
8.2 Overview ofPr operties, Technologies, and Basics Used in Product Design.
8.3 Product Design Examples in Carrier Applications.
8.4 Outlook.
9 Design of Heterogeneous Catalysts (Ulrich Kunz, Urs Peuker, Thomas Turek and Marvin Estenfelder).
Abstract.
9.1 Introduction.
9 .2 Types ofHete rogeneous Catalysts.
9.3 Catalyst Geometries.
9.4 Manufacture of Heterogeneous Catalysts.
9.5 Design Criteria for Optimal Geometries.
9.6 Conclusions.
10 Secondary Properties of Peroral Products – Aspects of Stability and Bioavailibility (Karsten Mäder).
Abstract.
10. 1 Introduction.
10.2 Stability.
10.3 Oral Bioavailibility.
10.4 Formulation Screening and Selection.
11 Conceptual Design of Carotenoid Product Forms (Bruno H. Leuenberger).
Abstract.
11.1 Introduction.
11.2 Conception ofCa rotenoid Product Forms.
11.3 Formulation ofCarot enoid Product Forms.
11.3.4 Carotenoid Powders.
11.5 Technological Application ofCarot enoid Product Forms.
11.6 Product Form Development Process.
Acknowledgment.
12 Aspirin – A Successful Example of Formulation Technology (Ralf Buellesbach).
Abstract.
12.1 Introduction.
12.2 General Aspects ofFormu lation Technology in the Pharmaceutical Industry.
12.3 Product Design Expamples on Basis ofAspir in.
12.4 Outlook.
Acknowledgments.
13 Product Design for Coffee–based Beverages (Harald Schuchmann).
Abstract.
13.1 Overview.
13.2 Raw Materials and Intermediate Products.
13.3 Health Aspects Related to Coffee and Chicory Extract and Their Powdery Form.
13.4 Technological Aspects ofProduct Design.
13.5 Reconstitution.
13.6 Liquid Extracts and Canned Coffee Beverages.
13.7 Economical Aspects.
13.8 Product Adulteration.
14 Structure Design in the Food Industry (Tim Foster).
Abstract.
14.1 Introduction.
14.2 Product Microstructure Design Rules.
14.3 Replacement ofSahlep Polysaccharide in Artisinal Maras Ice Cream.
14.4 Conclusions.
15 Product Design of Laundry–powder Components (Renee Boerefijn, Prasanna–Rao Dontula, and Reinhard Kohlus).
Abstract.15.1 Introduction.
15.2 Detergent Powder Ingredients.
15.3 Processing.
15.4 Detergent Powder Properties.
15.5 Structure ofDete rgent Powders.
15.6 Detergent Powder Product Development.
15.7 Summary.
Acknowledgments.
16 Optimized Performance of Agrochemical Products by Means of Formulation – Formulation Development of Today (Rudolf Frank).
Abstract.
16.1 Securing the Nutrition ofMa nkind.
16.2 Crop Protection by Agrochemicals Today.
16.3 Performance by Means of Formulations.
16.4 Requirements ofan Agrochemical.
16.5 Other Formulations and Outlook into the Future.
16.6 Summary.
Acknowledgment.
Appendix.
GIFAP–Codes for Formulation Types [3].
17 Development of a Polymeric UV–Absorber (Katja Berg and Alexander Poschalko).
Abstract.
17.1 The Skin and the Sun.
17.2 Concepts for the Protection Against Harmful UV Radiation.
17.3 Market Trends.
17.4 PARSOLÒSLX – a New–Generation UV Filter.
18 Formulation of Structured Chemical Products (Jonathan P. K. Seville, Peter J. Fryer, and Ian T. Norton).
Abstract.
18.1 Introduction.
18.2 How is Formulation Engineering different from “Traditional” Chemical Engineering?
18.3 Product Types.
18.3.1 Food.
18.4 Concluding Remarks: Teaching Formulation Engineering.
Index.

Nota biograficzna:
Prof. Ulrich Brockel studied Chemical Engineering at the Technical University of Karlsruhe, and finished his doctorate at the Institute of Mechanical Engineering in 1991. After his industrial carreer at the BASF process engineering department – heading a team responsible for agglomeration and product design of solids – he became Professor at the University of Applied Sciences Trier in 2000. He is member of APV (Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik), DECHEMA (Gesellschaft fur Chemische Technik und Biotechnologie, GVC (VDI–Gesellschaft Verfahrenstechnik und Chemieingenieurwesen), and he is co–chairing the section group "Product Design and Engineering" of the EFCE (European Federation of Chemical Engineering). Professor Brockel′s work focuses on solids processing and plant design.
Dr. Gerhard Wagner studied Chemical Engineering at the Technical University of Munich. After gaining his PhD from the Technical University Munich, he worked as a scale up engineer in the chemical process development department of Hoffmann–La Roche in Basle, Switzerland. Currently he is responsible for the form development research and development department. Gerhard Wagner is member of the SPIN (Solid Processing Industrial Network) and the section group "Product Design and Engineering" within the EFCE.
Dr. Willi Meier studied Chemistry at the RWTH Aachen, where he gained his PhD in 1992. He is responsible for the international cooperation of the DECHEMA and he is coordinating the research activities of the section groups of the EFCE and the EFB (European Federation of Biotechnology).

Okładka tylna:
Product design and engineering requires changing the product properties without changing the chemical structure of the active substances. This entails developing the appropriate engineering and formulation processes, starting with the required properties of a product, such as particle size, viscosity, stability, elasticity or durability. For instance, by modifying the surface and interfacial properties or product morphology, new and much better product properties can be obtained.
Covering the whole value chain—from product requirements and properties via process technologies and equipment to real–world applications—this two–volume work represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, and the y describe here best practice in product design and production, taking in fundamentals, technologies and applications. The first volume is devoted to basics and technologies, while volume two looks at raw materials, additives and applications. Various industrial examples illustrate the different cases treated, with contributions from DSM, Henkel, Novozym, BASF, Abbott, Degussa, Bayer, Unilever and Syngenta.
For process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.