This is not the document you are looking for? Use the search form below to find more!
We are unable to create an online viewer for this document. Please download the document instead.

In the present work, simulations of stirred yoghurt processing in a plate heat exchanger were performed using computational fluid dynamics (CFD) calculations and the results compared with ...
In this study, CFD calculations were made in order to analyse the thermal behaviour of yoghurt in a plate heat exchanger, the yoghurt viscosity being described by a Herschel–Bulkley model ...
The aim of this work is to investigate on the internal- flow patterns in a plate heat exchanger channel, which affect the rate of sedimentation fouling on the heat transfer surface of ...
Freeze concentration freezes or crystallises the water molecules out as ice crystals and leaves behind a highly concentrated solution. In conventional suspension freeze concentration ...
In this paper, an improved mathematical model for a High Temperature Short Time (HTST) pasteurization plant is proposed. The main differences from previous models are that the four ...
The effect of suramin, an inhibitor of G protein regulated signalling, was studied on the membrane currents induced by noxious heat and by capsaicin in cultured dorsal root ganglia neurones ...
Alternaria alternata, Botryodiplodia theobromae and Botrytis cinerea were isolated from rotted fruits of man- go cultivars Keitt, Kent, and Tommy Atkins, and proved to be highly ...
A dynamic mathematical model, based on physical and transport properties and mass and energy balances, was developed for the simulation of unsteady convective drying of ...
Major purpose of this study was to investigate survival of thermophilic Campylobacter spp. isolates from environmental samples in sterile chicken extract and milk and to determine ...
Sago starch has potential as source of flour for noodle. However, noodle made of sago starch has only been limitedly utilized due to the absence of gluten and lack of desired ...
Add New Comment