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S. Komarov ; M. Kuwabara ; M. Sano | 1999Possibilities for control of slag foam height by sound waves were investigated using cold models. The foaming and defoaming rates were measured under various frequencies and intensities of sound. Nitrogen gas was injected into a liquid containin[...]article/chapitre/communication
H. Goff | 2000The proteins in mill have a range of physical functional properties, such as solubility, heat stability, gelation, viscosity, emulsification and foaming, that govern the application of milk and milk products in foods. The process of fat destabil[...]article/chapitre/communication
B. Manz ; P. Alexander ; L. Gladden | 1999article/chapitre/communication
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Most of the standard methods for foam stability evaluation are based on measurements of the weight or volume of the liquid collapsed from the foam. However, these drainage methods are insufficient for the evaluation of practical foam stability. [...]article/chapitre/communication
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T. Harada ; K. Yokomizo | 2000The demulsification of oil-in-water (O W) emulsions under freezing conditions is connected to fat crystallization in the oil droplet. Therefore, demulsification can be prevented by the use of oil with a low melting point, and also by lowering th[...]article/chapitre/communication
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E. Oliveira Vilar ; F. Coeuret | 1999La travail applique la méthode électrochimique de mesure des coefficients de transfert de matière solide/liquide à la recherche expérimentale de la valeur du nombre de Sherwood pour le transfert stationnaire de matière par diffusion moléculaire [...]article/chapitre/communication
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