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Author: Jean-Michel Charles Publisher: ISBN: Category : Languages : fr Pages : 130
Book Description
MISE AU POINT D'UNE METHODE DE DETERMINATION DU COEFFICIENT GLOBAL DE TRANSFERT. CORRELATION DES RESULTATS OBTENUS AVEC LES DIFFERENTES VARIABLES D'ACTION (DEBIT, PUISSANCE, VITESSE DE ROTATION, DIAMETRE D'AGITATEUR), AFIN DE POUVOIR ESTIMER LE COEFFICIENT GLOBAL DE TRANSFERT POUR DES REACTEURS DE GRANDE TAILLE. CARACTERISATION DE LA DISPERSION GAZ-LIQUIDE (RETENTION GAZEUSE, VITESSE CRITIQUE, TEMPS DE PASSAGE DU GAZ)
Author: Jean-Michel Charles Publisher: ISBN: Category : Languages : fr Pages : 130
Book Description
MISE AU POINT D'UNE METHODE DE DETERMINATION DU COEFFICIENT GLOBAL DE TRANSFERT. CORRELATION DES RESULTATS OBTENUS AVEC LES DIFFERENTES VARIABLES D'ACTION (DEBIT, PUISSANCE, VITESSE DE ROTATION, DIAMETRE D'AGITATEUR), AFIN DE POUVOIR ESTIMER LE COEFFICIENT GLOBAL DE TRANSFERT POUR DES REACTEURS DE GRANDE TAILLE. CARACTERISATION DE LA DISPERSION GAZ-LIQUIDE (RETENTION GAZEUSE, VITESSE CRITIQUE, TEMPS DE PASSAGE DU GAZ)
Book Description
LA COMPREHENSION DU FONCTIONNEMENT DES REACTEURS GAZ-LIQUIDE REQUIERENT LA CONNAISSANCE DE PARAMETRES HYDRODYNAMIQUES ET DU TRANSFERT DE MATIERE. DANS UNE PREMIERE PARTIE, NOUS AVONS MIS EN UVRE DEUX DISPOSITIFS, L'UN MECANIQUE, L'AUTRE ELECTRIQUE POUR MESURER LA PUISSANCE D'AGITATION EN FONCTION DE LA VITESSE D'AGITATION ET DU DEBIT GAZEUX. NOUS AVONS MIS EN EVIDENCE L'EXISTENCE DE DEUX REGIMES D'ECOULEMENTS DES BULLES. LES RESULTATS OBTENUS SONT EN ACCORD AVEC CEUX DE MICHEL ET MILLER. UNE ETUDE DE LA DISTRIBUTION DES TEMPS DE SEJOUR A ETE REALISEE POUR LES DEUX PHASES. L'ETUDE DU TAUX DE RETENTION DE LA PHASE GAZEUSE EN FONCTION DU NOMBRE D'AERATION CONFIRME LES DEUX REGIMES D'ECOULEMENTS. DANS UNE DEUXIEME PARTIE NOUS AVONS MESURE L'AIRE INTERFACIALE A ET LE PRODUIT K#LA EN FONCTION DES PARAMETRES OPERATOIRES PAR LA MISE EN UVRE DE LA REACTION D'OXYDATION DU SULFITE. LA CINETIQUE DE CETTE DERNIERE A ETE DETERMINEE AUPARAVANT DANS UNE COLONNE A BULLES GAZOSIPHON A SURFACE D'ECHANGE CONNUE. EN CONCLUSION; NOUS AVONS OBSERVE QUE L'AIRE INTERFACIALE AUGMENTE AVEC LA VITESSE D'AGITATION ET LE DEBIT GAZEUX. ELLE DIMINUE LORSQUE LA POROSITE DU DISTRIBUTEUR EST PLUS FAIBLE. DE MEME, LA PUISSANCE D'AGITATION PAR UNITE DE VOLUME CROIT EN FONCTION DE LA VITESSE D'AGITATION. NOUS EN AVONS DEDUIT QUE L'AIRE INTERFACIALE EST UNE FONCTION CROISSANTE DE LA PUISSANCE D'AGITATION
Author: Minou Yussefi-Menzler Publisher: Routledge ISBN: 1136535233 Category : Nature Languages : en Pages : 268
Book Description
The new edition of this annual publication (previously published solely by IFOAM and FiBL) documents recent developments in global organic agriculture. It includes contributions from representatives of the organic sector from throughout the world and provides comprehensive organic farming statistics that cover surface area under organic management, numbers of farms and specific information about commodities and land use in organic systems. The book also contains information on the global market of the burgeoning organic sector, the latest developments in organic certification, standards and regulations, and insights into current status and emerging trends for organic agriculture by continent from the worlds foremost experts. For this edition, all statistical data and regional review chapters have been thoroughly updated. Completely new chapters on organic agriculture in the Pacific, on the International Task Force on Harmonization and Equivalence in Organic Agriculture and on organic aquaculture have been added. Published with IFOAM and FiBL
Author: Joshua B. Gurtler Publisher: Springer ISBN: 1493920626 Category : Technology & Engineering Languages : en Pages : 437
Book Description
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp. and enterohemorrhagic E. coli. In particular, recent foodborne outbreaks and product recalls related to Salmonella-contaminated spices have raised the level of public health concern for spices as agents of foodborne illnesses. Presently, most spices are grown outside the U.S., mainly in 8 countries: India, Indonesia, China, Brazil, Peru, Madagascar, Mexico and Vietnam. Many of these countries are under-developed and spices are harvested and stored with little heed to sanitation. The FDA has regulatory oversight of spices in the United States; however, the agency’s control is largely limited to enforcing regulatory compliance through sampling and testing only after imported foodstuffs have crossed the U.S. border. Unfortunately, statistical sampling plans are inefficient tools for ensuring total food safety. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
Author: Jean-Michel Charles
Author: Jean-Michel Charles
Author: Jane E. A. Stanbury
Author: SAMIR.. ISMAILI
Author: 
Author: Minou Yussefi-Menzler
Author: Reginald Biddle
Author: Joshua B. Gurtler
Author: tucson Symposium on the use of analog and digital computers in hydrology
Author: K.P. Chong
Author: Patrick C. Hoffman