검색결과 : 81건
| No. | Article |
|---|---|
| 1 |
Use of spent coffee ground as a reducing agent for enhanced reduction of chromate by freezing process Han TU, KimJW, Kim KT Journal of Industrial and Engineering Chemistry, 100, 310, 2021 |
| 2 |
Progressive Freeze Concentration for Volume Reduction of Produced Water and Biodiesel Wastewater Samsuri S, Rizan NAN, Hung SH, Amran NA, Sambudi NS Chemical Engineering & Technology, 42(9), 1764, 2019 |
| 3 |
Concentration of apple juice with an intelligent freeze concentrator Ding ZX, Qin FGF, Yuan JJ, Huang SM, Jiang RH, Shao YY Journal of Food Engineering, 256, 61, 2019 |
| 4 |
Rheological evaluation of gelation during thermal treatments in block freeze concentration of coffee extract Sequera SC, Ruiz Y, Moreno FL, Quintanilla-Carvajal MX, Salcedo F Journal of Food Engineering, 242, 76, 2019 |
| 5 |
Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder Henao-Ardila A, Quintanilla-Carvajal MX, Moreno FL Powder Technology, 344, 190, 2019 |
| 6 |
Membrane-Freeze Concentration Hybrid for Temperature-Sensitive Biomolecules. Investigation, Application, and Techno-Economic Benefits van Beek T, Budde M, van Esch J Chemical Engineering & Technology, 41(12), 2385, 2018 |
| 7 |
Modelling of heat transfer for progressive freeze concentration process by spiral finned crystallizer Samsuri S, Amran NA, Jusoh M Chinese Journal of Chemical Engineering, 26(5), 970, 2018 |
| 8 |
Equilibrium shifts upon freezing Newberg JT Fluid Phase Equilibria, 478, 82, 2018 |
| 9 |
Progressive stirred freeze-concentration of ethanol-water solutions Osorio M, Moreno FL, Raventos M, Hernandez E, Ruiz Y Journal of Food Engineering, 224, 71, 2018 |
| 10 |
Crystallizing Concentration of the Diatom Chaetoceros gracilis Cell Solutions Maeda K, Itoh K, Kashino Y, Ifuku K, Arafune K, Yamamoto T KAGAKU KOGAKU RONBUNSHU, 44(1), 18, 2018 |