{"id":597,"date":"2020-09-28T13:55:41","date_gmt":"2020-09-28T13:55:41","guid":{"rendered":"https:\/\/www.unioviedo.es\/TBR\/?page_id=597"},"modified":"2021-06-24T14:26:24","modified_gmt":"2021-06-24T14:26:24","slug":"areas-of-research","status":"publish","type":"page","link":"https:\/\/www.unioviedo.es\/TBR\/areas-of-research\/","title":{"rendered":"Areas of research"},"content":{"rendered":"\n

1.IN CHEMICAL ENGINEERING PRINCIPLES<\/a><\/strong><\/p>\n\n\n\n


1.1. HYDRODYNAMICS <\/strong>
1.1.1. LG Column
1.1.2. LLG Column
1.1.3. Splaying
1.1.4. Heat exchanger
1.2. MIXING PROCESSES <\/strong>
1.2.1. Multiphasic converter
1.2.2. Multiphasic bioreactor
1.2.3. CFD
1.3. RHEOLOGY <\/strong>
1.3.1. Bioproducts
1.3.2. Wastes
1.3.3. Lubricants
1.4. FLOW <\/strong>
1.4.1. Drop pressure
1.5. THERMODYNAMIC DATA ANALYSIS <\/strong>
1.5.1. Diffusivity
1.5.2. Solubility
1.6. SURFACE PROPERTIES<\/strong>
1.6.1. Biofilms formation. Flotation
1.7. MASS TRANSFER <\/strong>
1.7.1. In G-L and S-L
1.8. HEAT EXCHANGE<\/strong>
1.8.1. Liophylization<\/p>\n\n\n\n

2. SOLID\/FLUID SEPARATION <\/a><\/strong><\/p>\n\n\n\n


2.1. IONIC FORCES. IONIC EXCHANGER<\/strong>
2.1.1. Models
2.1.2. Cations
2.1.3. Donnan effect
2.1.4. Cyanide, gold
2.1.5. Heavy metals
2.1.6. Emergent compounds
2.1.7. Proteins
2.2. AFFINITY FORCES <\/strong>
2.2.1. Proteins adsorption
2.2.2. IMAC. Proteins
2.3. SIZE<\/strong>
2.3.1. Membranes
2.4. GRAVITY<\/strong>
2.4.1. Settling
2.4.2. Precipitation
2.5. EXTRACTION <\/strong>
2.5.1. Phenolics
2.5.2. Metals
2.6. COUPLING<\/strong>
2.6.1. Organic
2.6.2. With reaction
2.6.3. Metal, in continuum <\/p>\n\n\n\n

3. REACTIONS AND REACTORS <\/a><\/strong><\/p>\n\n\n\n


3.1. ABSORPTION <\/strong>
3.1.1. With reaction
3.2. INORG\u00c1NIC OXIDATION <\/strong>
3.2.1. Sulphite oxidation
3.3. ORGANIC OXIDATION<\/strong>
3.3.1. Solubles: Phenolics
3.3.2. Solubles: CN, SCN
3.3.3. Solubles: Pharma and toxics
3.3.4. Solubles: humic acids
3.3.5. Solids
3.4. G\/L: HYDROLISIS <\/strong>
3.4.1. Soluble
3.4.2. Suspension
3.5. SOLID-FLUID REACTIONS <\/strong>
3.5.1. Phase transfer catalysis
3.5.2. With limestone
3.6. CATALYSTS AND ADSORBERS <\/strong>
3.6.1. Agro wastes
3.6.2. Industrial wastes
3.7. SOLID TRANSFORMATIONS <\/strong>
3.7.1. With diffusion
3.7.2. Solid models
3.7.3. Biologic models
3.8. GAS LIQUID AND GAS LIQUID \u2013 LIQUID <\/strong>
3.8.1. Reaction\/Dispersion
3.8.2. G-L-L\u2019
3.9. MEMBRANE REACTORS <\/strong>
3.9.1. External reaction
3.9.2. Internal reaction
3.10. IN COLUMN <\/strong>
3.10.1. Permeation in soils
3.11. EQUIPMENT SELECTION <\/strong>
3.11.1. For water treatment
3.12. PRODUCTS PREPARATION <\/strong>
3.12.1. Fertilizer
3.12.2. Steel converter<\/p>\n\n\n\n

4. BIOPROCESS ENGINEERING<\/a><\/strong><\/p>\n\n\n\n

<\/strong>
4.1. PREPARATION OF BASE PRODUCTS<\/strong>
4.1.1. Lactic and lactobionic acids
4.1.2. Bioalcohols
4.1.3. Extractive fermentation
4.2. SPECIALTY PRODUCTS <\/strong>
4.2.1. Production of enzymes
4.2.2. Production of monoclonal antibodies
4.3. CHARACTERIZATION BY PCR <\/strong>
4.3.1. In the food sector
4.3.2. For leaching waters
4.4. PHISIOLOGICAL STATE CHARACTERIZATION <\/strong>
4.4.1. Citometry
4.5. SYSTEMS MODELLING<\/strong>
4.5.1. Free cells and in consortium
4.5.1.1. Free cells
4.5.1.2. Consortium
4.5.2. Immobilized cells and solids
4.5.2.1. Immobilized
4.5.2.2. In solids
4.5.3. Segregated models
4.5.4. Scale up and inoculation
4.5.4.1. Scale up
4.5.4.2. Inoculation
4.6. MICROORGANISMS <\/strong>
4.6.1. Bacteria, yeasts
4.6.2. Fungi
4.7. CONVECTION-REACTION <\/strong>
4.7.1. Effectiveness drop<\/p>\n\n\n\n

5. ENVIRONMENTAL ETHICS <\/a><\/strong><\/p>\n\n\n\n


5.1. WATER TREATMENT <\/strong>
5.1.1. Industrial waters
5.1.2. Standard treatments
5.2. DIFFICULT-TREATING CONTAMINANTS<\/strong>
5.2.1. Biodegradation
5.2.2. Microplastics
5.2.3. Metals
5.2.4. Particles
5.2.5. Emergents
5.3. ENVIRONMENTAL EVALUATION (LIFE CYCLE ASSESSMENT)<\/strong>
5.3.1. Primary production
5.3.2. Food production
5.3.3. Distribution and distances
5.3.4. Wastes<\/p>\n\n\n\n

6. MATERIALS <\/a><\/strong><\/p>\n\n\n\n


6.1. ADSORBENTS AND CATALYSTS <\/strong>
6.1.1. Adsorbents
6.1.2. Catalysts
6.2. PLASTIC MATERIALS <\/strong>
6.2.1. Polymethacrylates
6.3. BIOMATERIALS <\/strong>
6.3.1. Bioparticles
6.3.2. Biofilms
6.3.3. Gels
6.4. MEDICAL APPLICATIONS<\/strong>
6.4.1. Scaffolds
6.5. LIGNOCELULOSICS<\/strong>
6.5.1. For adsorption <\/p>\n\n\n\n

7. FOOD AND ADDITIVES<\/a><\/strong><\/p>\n\n\n\n


7.1. IMPROVEMENT OF TRADITIONAL PRODUCTS <\/strong>
7.1.1. Beer
7.1.2. Cider
7.1.3. Meat
7.2. CHARACTERIZATION OF FOOD PRODUCTS <\/strong>
7.2.1. Products from blood
7.2.2. Products from eggs
7.3. FOOD SAFETY <\/strong>
7.3.1. Modelling of solids products
7.3.2. Treatments on safety
7.3.3. Solid gas processing
7.3.4. Antimicrobials preparation
7.4. NEW FOOD PRODUCTS <\/strong>
7.4.1. Egg based
7.4.2. Drinks
7.4.3. Snacks
7.5. ADDITIVES <\/strong>
7.5.1. Symbiotic, additives, peptides <\/p>\n\n\n\n

8. BIOECONOMY <\/a><\/strong><\/p>\n\n\n\n


8.1. SLUDGES, BLACK LIQUOR <\/strong>
8.1.1. Sludges
8.2. FOOD WASTES<\/strong>
8.2.1. Dairy waste
8.3. REIDUAL PROTEINS <\/strong>
8.3.1. For peptides
8.4. BIOMASS <\/strong>
8.4.1. Ethanol
8.5. INDUSTRIAL WASTES <\/strong>
8.5.1. Industrial byproducts
8.6. AGRO-WASTES <\/strong>
8.6.1. Agro-wastes
8.7. ORGANICS <\/strong>
8.7.1. For nutrients and products <\/p>\n\n\n\n

9. EDUCATION AND OTHERS <\/a><\/strong><\/p>\n\n\n\n


9.1. CHEMICAL ENGINEERING<\/strong>
9.1.1. Transport phenomena
9.2. BIOCHEMICAL ENGINEERING <\/strong>
9.2.1. Biotechnology
9.3. INDUSTRY<\/strong>
9.3.1. Regulations
9.4. COMMUNICATION <\/strong>
9.4.1. Communication <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

1.IN CHEMICAL ENGINEERING PRINCIPLES 1.1. HYDRODYNAMICS 1.1.1. LG Column 1.1.2. LLG Column 1.1.3. Splaying 1.1.4. Heat exchanger 1.2. MIXING PROCESSES 1.2.1. Multiphasic converter 1.2.2. Multiphasic bioreactor 1.2.3. CFD 1.3. RHEOLOGY 1.3.1. Bioproducts 1.3.2. Wastes 1.3.3. Lubricants 1.4. FLOW 1.4.1. Drop pressure 1.5. THERMODYNAMIC DATA ANALYSIS 1.5.1. Diffusivity 1.5.2. Solubility 1.6. SURFACE PROPERTIES 1.6.1. Biofilms formation. […]<\/p>\n","protected":false},"author":1,"featured_media":565,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ngg_post_thumbnail":0},"_links":{"self":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/597"}],"collection":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/comments?post=597"}],"version-history":[{"count":9,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/597\/revisions"}],"predecessor-version":[{"id":820,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/pages\/597\/revisions\/820"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media\/565"}],"wp:attachment":[{"href":"https:\/\/www.unioviedo.es\/TBR\/wp-json\/wp\/v2\/media?parent=597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}