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Analyses of liquid film models applied to horizontal and near horizontal gas-liquid slug flows
(Pergamon-elsevier Science LtdOxfordInglaterra, 2010)
Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties
(2015)
Aerated gels (AG) contain both bubbles and entrapped water in their structure, thus offering ample versatility in product development. The objective of this study was to evaluate the effect of thermal treatment of whey ...
Rate constant modelling for batch flotation, as a function of gas dispersion properties
(PERGAMON-ELSEVIER SCIENCE LTD, 2005-09)
Gas dispersion is one of the key factors in the mineral flotation process. It can be expressed by many variables such as bubble size, gas holdup, gas superficial velocity and bubble surface area flux (S-b), In particular, ...
Avaliação das condições hidrodinâmicas, de transferência de oxigênio e de cisalhamento em diferentes modelos e escalas de reatores pneumáticos
(Universidade Federal de São CarlosUFSCarPrograma de Pós-Graduação em Engenharia Química - PPGEQCâmpus São Carlos, 2016-04-26)
Due to the high capacity of oxygen transfer and versatility, pneumatic reactors have been
constantly used in bioprocesses. However, aiming to expand the use of these bioreactors in the industry, as well as increase the ...
Modelado fenomenológico y diseño optimo de celdas de combustible tipo PEM de baja temperatura
(2020-10-30)
La presente tesis tiene como objetivo la comprensión detallada de los fenómenos que tienen lugar dentro de una pila de combustible de membrana de electrolito de polímero de baja temperatura (PEMFC) a través del modelado ...
Ultrasonic generation of aerated gelatin gels stabilized by whey protein beta-lactoglobulin
(ELSEVIER SCI LTD, 2011)
Dispersed air provides an additional phase within gel-type foods may accommodate new textural and functional demands. This paper addresses the effect of using whey protein beta-lactoglobulin (beta-lg), with different degrees ...
Structure-fracture relationships in gas-filled gelatin gels
(ELSEVIER SCI LTD, 2009)
Food aeration has become one of the fastest growing unit operations practiced in the food industry. Dispersed air (or other gases) provides an additional phase within the gel that may accommodate new textural and functional ...
Transferência de oxigênio e parâmetros hidrodinâmicos de um reator de leito fluidizado trifásicoOxigen transfer and hidrodynamics parameter of a threephase fluidized bed reactor.
(Universidade Estadual de MaringáBrasilPrograma de Pós-Graduação em Engenharia QuímicaUEMMaringá, PRDepartamento de Engenharia Química, 2018)