Influence of Ultrasonic Pretreatment on Deliquoring Properties in Expression of Carrots
Author:
Affiliation:
1. Department of Chemical Engineering, Nagoya University
2. Department of Paper Science and Engineering, Kangwon University
Publisher
Society of Chemical Engineers, Japan
Subject
General Chemical Engineering,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jcej/47/12/47_14we150/_pdf
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3. Cárcel, J., J. Benedito, C. Rosselló and A. Mulet; “Influence of Ultrasound Intensity on Mass Transfer in Apple Immersed in a Sucrose Solution,” J. Food Eng., 78, 472–479 (2007)
4. Chen, K., H. Lei, Y. Li, H. Li, X. Zhang and C. Yao; “Physical and Chemical Characteristics of Waste Activated Sludge Treated with Electric Field,” Process Saf. Environ. Prot., 89, 327–333 (2011)
5. Christensen, M. L. and K. Keiding; “Creep Effects in Activated Sludge Filter Cakes,” Powder Technol., 177, 23–33 (2007)
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