Zobrazeno 1 - 10
of 165
pro vyhledávání: '"A.J.B. van Boxtel"'
Publikováno v:
International Journal of Renewable Energy Development, Vol 2, Iss 2, Pp 81-86 (2013)
Drying is a basic operation in wood, food, pharmaceutical and chemical industry. Currently, several drying methods are often not efficient in terms of energy consumption (energy efficiency of 20-60%) and have an impact on product quality degradation
Externí odkaz:
https://doaj.org/article/9f663a9c781f46238af279aac80cfa20
Publikováno v:
Journal of Membrane Science 594 (2020)
Journal of Membrane Science, 594
Journal of Membrane Science, 594
Multi-effect evaporation is the state of the art for concentration of liquid food products to high solid content. Membrane technology with reverse-osmosis and membrane distillation offer an alternative. For the concentration of milk, a reverse osmosi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d19d14ffd7ebbe75ee66948eda4defac
https://doi.org/10.1016/j.memsci.2019.117403
https://doi.org/10.1016/j.memsci.2019.117403
Publikováno v:
Innovative Food Science and Emerging Technologies, 47, 24-37
Innovative Food Science and Emerging Technologies 47 (2018)
Innovative Food Science and Emerging Technologies 47 (2018)
This paper introduces a closed-loop dryer system to reduce the energy consumption for milk powder production. The system is based on a monodisperse droplet atomizer which reduces the amount of fines in the exhaust air, and allows dehumidification and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d23a5728c68ef6862101640318894daf
https://doi.org/10.1016/j.ifset.2018.01.005
https://doi.org/10.1016/j.ifset.2018.01.005
Publikováno v:
Drying Technology 35 (2017) 14
Drying Technology, 35(14), 1675-1687
Drying Technology, 35(14), 1675-1687
Coupled partial differential equations were developed to investigate which collector lengths are appropriate for drying and adsorbent regeneration under prevailing Ghanaian weather. Unlike approaches based on empirical data, the numerical model is mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6233c59dd705de16c25dcf56756e9652
https://doi.org/10.1080/07373937.2016.1269806
https://doi.org/10.1080/07373937.2016.1269806
Publikováno v:
Algal Research 31 (2018)
Algal Research, 31, 347-362
Algal Research, 31, 347-362
Microalgal biomass is processed into products by two main process steps: 1) harvesting and dewatering; and 2) extraction, fractionation and conversion. The performance of unit operations for harvesting and dewatering is often expressed in qualitative
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29998af272a10a9501236469d4faf5ff
https://research.wur.nl/en/publications/techno-economic-evaluation-of-microalgae-harvesting-and-dewaterin
https://research.wur.nl/en/publications/techno-economic-evaluation-of-microalgae-harvesting-and-dewaterin
Publikováno v:
Bioresource Technology, 179, 314-322
Bioresource Technology 179 (2015)
Bioresource Technology 179 (2015)
Energy requirements for resource transport of algae cultivation are unknown. This work describes the quantitative analysis of energy requirements for water and CO2 transport. Algae cultivation models were combined with the quantitative logistic decis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::60ca656346df941f3816ea0a6c0cf287
https://doi.org/10.1016/j.biortech.2014.12.033
https://doi.org/10.1016/j.biortech.2014.12.033
Autor:
S.N. Moejes, A.J.B. van Boxtel
Publikováno v:
Trends in Food Science and Technology 60 (2017)
Trends in Food Science and Technology, 60, 31-42
Trends in Food Science and Technology, 60, 31-42
Background The food industry has a large potential for energy reduction which, with an eye on the future, has to be exploited. Milk powder production consists of many thermal processes and is responsible for 15% of the total energy use in the dairy i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba6a863999686146a028a32d66c677b4
https://research.wur.nl/en/publications/energy-saving-potential-of-emerging-technologies-in-milk-powder-p-2
https://research.wur.nl/en/publications/energy-saving-potential-of-emerging-technologies-in-milk-powder-p-2
Publikováno v:
Algal Research, 27, 65-72
Algal Research 27 (2017)
Algal Research 27 (2017)
This paper discusses a new tubular PhotoBioReactor (PBR) called twisted tubular PBR . The geometry of a twisted tubular PBR induces swirl mixing to guarantee good exposure of microalgae to Light-Dark (LD) cycles and to the nutrients and dissolved CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7dd62e1d2a192c8fd7533dddad237950
https://research.wur.nl/en/publications/twisted-tubular-photobioreactor-fluid-dynamics-evaluation-for-ene
https://research.wur.nl/en/publications/twisted-tubular-photobioreactor-fluid-dynamics-evaluation-for-ene
Publikováno v:
Algal Research, 5, 140-157
Algal Research 5 (2014)
Algal Research 5 (2014)
The analyses of algae biorefinery performance are commonly based on fixed performance data for each processing step. In this work, we demonstrate a model-based combinatorial approach to derive the design-specific upstream energy consumption and biodi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::134818c96fa3117843385f9428407286
https://doi.org/10.1016/j.algal.2014.07.004
https://doi.org/10.1016/j.algal.2014.07.004
Autor:
R.G.M. van der Sman, H.C. van Deventer, J. F. C. van Maanen, Remko M. Boom, A.J.B. van Boxtel, Xin Jin, G. van Straten
Publikováno v:
Food Biophysics, 9(1), 1-9
Food Biophysics, 1, 9, 1-9
Food Biophysics 9 (2014) 1
Food Biophysics, 1, 9, 1-9
Food Biophysics 9 (2014) 1
In this work, the Flory Huggins Free Volume theory is used to interpret the sorption isotherms of broccoli from its composition and using physical properties of the components. This theory considers the mixing properties of water, biopolymers and sol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b63c3ec8b2cf65c49035017c063fc87
https://doi.org/10.1007/s11483-013-9311-6
https://doi.org/10.1007/s11483-013-9311-6