Author: Friedrich H. ValentinPublisher:
ISBN:
Category :
Languages : en
Pages : 212
Book Description
Absorption in Gas-liquid Dispersions
Author: Friedrich H. ValentinPublisher:
ISBN:
Category :
Languages : en
Pages : 212
Book Description
Absorption in Gas-liquid Dispersions: Some Aspect of Bubble Technology
Author: Friedrich Heinrich Hermann ValentinPublisher:
ISBN:
Category : Bubbles
Languages : en
Pages :
Book Description
Absorption in Gas-liquid Dispersions: Some Aspects of Bubble Technology
Author: Friedrich Heinrich Hermann ValentinPublisher:
ISBN:
Category : Bubbles
Languages : en
Pages : 260
Book Description
Absorption in gas-liquid dispersion: some aspects of bubble technology
Author: Bubbles, Drops, and Particles
Author: R. CliftPublisher: Courier Corporation
ISBN: 0486317749
Category : Science
Languages : en
Pages : 402
Book Description
This volume offers a unified treatment and critical review of the literature related to the fluid dynamics, heat transfer, and mass transfer of single bubbles, drops, and particles. 1978 edition.
Multiphase Bioreactor Design
Author: Joaquim M.S. CabralPublisher: CRC Press
ISBN: 0203303040
Category : Science
Languages : en
Pages : 550
Book Description
Bioreaction engineering is fundamental to the optimization of biotechnological processes and the production of biochemicals by enzymes, microbial, plant and animal cells and higher organisms. A reference text for postgraduate students and researchers in biochemical engineering and bioreactor design, Multiphase Bioreactor Design describes the
Absorption in Gas Liquid Dispersions
Author: ValentinPublisher:
ISBN: 9780470897867
Category :
Languages : en
Pages : 212
Book Description
Ozone in Food Processing
Author: Colm O'DonnellPublisher: John Wiley & Sons
ISBN: 1444334425
Category : Technology & Engineering
Languages : en
Pages : 315
Book Description
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Author: 
Author: