Cavitation technologies for the food industry

Dumitrash P. G.; Bologa M.; Cuciuc Tudor; Shemyakova Tatiana

Articolul precedent

Articolul urmator

471

Ultima descărcare din IBN:
2022-01-29 01:20

SM ISO690:2012

DUMITRASH, P. G., BOLOGA, M., CUCIUC, Tudor, SHEMYAKOVA, Tatiana. Cavitation technologies for the food industry. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 60-65. ISBN 978-9975-87-428-1.

EXPORT metadate:
Google Scholar
Crossref
CERIF

DataCite
Dublin Core

Modern Technologies in the Food Industry
Vol.1, 2012

Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Cavitation technologies for the food industry

Pag. 60-65

Dumitrash P. G., Bologa M., Cuciuc Tudor, Shemyakova Tatiana

Institute of Applied Physics

Disponibil în IBN: 28 septembrie 2020

Descarcă PDF

Rezumat

The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation effects are promising for their wide practical application in the food production where the processes in the liquid - liquid and/or liquid - solid state systems are used.

DataCite XML Export

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi='http://www.w3.org/2001/XMLSchema-instance' xmlns='http://datacite.org/schema/kernel-3' xsi:schemaLocation='http://datacite.org/schema/kernel-3 http://schema.datacite.org/meta/kernel-3/metadata.xsd'>
<creators>
<creator>
<creatorName>Dumitraş, P.G.</creatorName>
<affiliation>Institutul de Fizică Aplicată, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Bologa, M.C.</creatorName>
<affiliation>Institutul de Fizică Aplicată, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Cuciuc, T.V.</creatorName>
<affiliation>Institutul de Fizică Aplicată, Moldova, Republica</affiliation>
</creator>
<creator>
<creatorName>Şemeacova, T.D.</creatorName>
<affiliation>Institutul de Fizică Aplicată, Moldova, Republica</affiliation>
</creator>
</creators>
<titles>
<title xml:lang='en'>Cavitation technologies for the food industry</title>
</titles>
<publisher>Instrumentul Bibliometric National</publisher>
<publicationYear>2012</publicationYear>
<relatedIdentifier relatedIdentifierType='ISBN' relationType='IsPartOf'>978-9975-87-428-1</relatedIdentifier>
<dates>
<date dateType='Issued'>2012</date>
</dates>
<resourceType resourceTypeGeneral='Text'>Conference Paper</resourceType>
<descriptions>
<description xml:lang='en' descriptionType='Abstract'><p>The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation effects are promising for their wide practical application in the food production where the processes in the liquid - liquid and/or liquid - solid state systems are used.</p></description>
</descriptions>
<formats>
<format>application/pdf</format>
</formats>
</resource>