Menu

History and Theory of Mist Eliminators

Tuesday, January 15, 2019, 5:00pm-8:30pm CST
Event format: 
In-Person / Local
Posted by Robert Gale
4359 Lindell Blvd.
St. Louis, MO 63108
United States

History and Theory of Mist Eliminators

Speaker: 

Doug Azwell is a Senior Technical Service Consultant with DuPont in St. Louis.  He graduated in 1994 from Mississippi State University with a BSci in chemical engineering.  His career has focused on the use of Brink(tm) Mist Eliminators in a wide variety of industrial applications.  Serving in the capacities of field troubleshooting, pilot plant operation, research and development, product development (including six patents), product improvement, and sales technical support, he has vast experience with the use of mist eliminators, which some consider to be the “silent heroes” in maintaining product purity and protecting the environment.

Program:

Little information is contained in Perry’s concerning mist eliminators, but Doug’s presentation will provide insight about this industrial necessity.  His talk will focus on the original development of the product, theory of operation, use in industrial applications, and current manifestations in MECS’ mist eliminator portfolio.  The aim of this presentation will be to provide a wealth of information to better educate fellow engineers on the proper use of this product in modern industrial applications.

Time:  

Check-in/Network               5:00 p.m.

Dinner                                 6:00 – 6:45 p.m.

Presentation                        6:45 – 8:00 p.m.

Menu: Harvest Salad, Chicken Florentine, Au Gratins, Vegetable Medley with Fresh Baked Rolls and Butter, Coffee, Tea and Water.  A Selection of Dessert Bars & Brownies.

Cost:    $15.00 AIChE Local Section Members, $10.00 for Students, all others $20.00  

Please RSVP by email to  stlouis.aiche@gmail.com by Januray 8, 2019  (Tuesday of the prior week),    If you have questions, you may call Bob Gale at 314-478-4774.  Any cancelations must be received by January 8th or you will be billed for the full cost of the dinner.