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elobau Benelux is verhuisd per 01-01-2019
elobau Benelux is verhuisd per 01-01-2019

This item is only available in Dutch
17-01-2019  |  020x  |  News in brief  | 
Delivery from stock Bönnekamp mechanical components
New Bönnekamp mechanical components New in the program at ATB Automation: Bönnekamp mechanical components Since 2017, ATB Automation has been 100% owner of Bönnekamp B.V. whereby Bönnekamp is now included as an A-brand in the portfolio of ATB Automation. Bönnekamp has been supplying high-quality mechanical components for more than 30 years. Hassle-free and of consistent quality. Long-term relationships with suppliers from Asia are the basis here. All certified in accordance with ISO9001 and ISO / TS16949. And also organizations that comply with the ”code of conduct” of ATB Automation. The many businesstrips to Asia make ATB Automation a strategic partner for these suppliers with a lot of added value. Samples of customer-specific drawings are extensively tested first and production starts only after release of ATB Automation. From 1 January 2019 the Bönnekamp components will only be available through ATB Automation. The trusted Bönnekamp team will continue to work. In addition, the employees of ATB
17-01-2019  |  038x  |  News in brief
IVS Dosing Technology en de Triott Group bundelen krachten
IVS Dosing Technology en de Triott Group bundelen krachten

This item is only available in Dutch
10-01-2019  |  151x  |  News in brief  | 
Champagne during New Year? What is actually happening now? What happens if you pop a bottle of champagne with a bang?
Champagne during New Year? What is actually happening now?
What happens if you pop a bottle of champagne with a bang? We tried a CFD analysis using FloEFD to find out and came to surprising results. The temperature of the gas above the champagne is reduced by more than 100 °C during uncorking and it comes out of the bottle with supersonic velocity (up to Mach 2.6). During the uncorking, the gas between the champagne and the cork escaped. This CO2 gas is initially under pressure. This CO2 came into the bottle through the fermentation process, in which yeast converts the sugars into CO2 and ethanol. Unlike normal wine, champagne undergoes a second fermentation process in the bottle (the prise de mousse), so the CO2 stays in the bottle until the cork goes off and there is a considerable overpressure. In the animation you can see the temperature development during the decorking process. It can clearly be seen here that it drops sharply when the gas leaves the bottle. More than 100 °C below zero! After these findings, we did a search on the internet and found an interesting article
10-01-2019  |  239x  |  News in brief  |   | 
Het selecteren van instrumenten is eenvoudiger geworden
Het selecteren van instrumenten is eenvoudiger geworden

This item is only available in Dutch
09-01-2019  |  222x  |  Product news  | 
Polyfluor FEP tubing verwerkt in Circadian Chandelier
Polyfluor FEP tubing verwerkt in Circadian Chandelier

This item is only available in Dutch
09-01-2019  |  197x  |  News in brief  |   | 
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