Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Bernhard Gatternig"'
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e22039- (2023)
The determination of the drying degree of food residues on surfaces is an important step before efficient cleaning can be achieved. To accomplish this goal, a rapid evaluation based on a neural network and non-invasive measurement technique is introd
Externí odkaz:
https://doaj.org/article/16381fdd6a604aefb6e7fd1fb845d45f
Autor:
Yvonne Frühling, Timo Claßen, Mohammad Mobarak, Marius Bauer, Viktoria Zettel, Bernhard Gatternig, Bernd Hitzmann, Antonio Delgado
Publikováno v:
Future Foods, Vol 7, Iss , Pp 100213- (2023)
In the presented research, the use and technical realization of CO2 gas hydrate (GH) as a novel baking agent is investigated. GH are ice-like structures where one mole of hydrate typically consists of about 85% water and 15% gas. Hydrates were formed
Externí odkaz:
https://doaj.org/article/0f3c5adf1fba46e79416ddc78dee3b4a
Autor:
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Bernhard Gatternig, Antonio Delgado, Bernd Hitzmann
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-14 (2022)
Abstract The dissociation of CO2 gas hydrates (GH) with amino acid kinetic promoters and without promoters was studied at a high temperature of 90 °C for a period of 20 min to understand the percentage of CO2 gas and to select the best promoter that
Externí odkaz:
https://doaj.org/article/8fe30b0123364cdaa780c4a754dfe74d
Publikováno v:
Eng, Vol 2, Iss 3, Pp 356-371 (2021)
Non-carbonated fruit juices often tend to foam over during bottling. The resulting foam height corresponds to the equilibrium of foam formation and decay. Therefore, the foam unexpectedly occupies more space in the bottle and carries parts of the jui
Externí odkaz:
https://doaj.org/article/8f6d0a29f072446db05ef3063af8eddf
Autor:
Ann Mary Kollemparembil, Shubhangi Srivastava, Viktoria Zettel, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Publikováno v:
Foods, Vol 12, Iss 14, p 2797 (2023)
In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-whi
Externí odkaz:
https://doaj.org/article/576f1909526a4e72a6db56dbe3aead8e
Publikováno v:
Energies, Vol 16, Iss 1, p 195 (2022)
Liquid foams exist in a wide variety of chemical and industrial processes, and they can contaminate the end-product and cause time and economical losses. Understanding and simulating foam is not a straightforward task, due to the highly dispersed tim
Externí odkaz:
https://doaj.org/article/914fdce9865848908abf94043453dbbd
Autor:
Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle, Bernd Hitzmann
Publikováno v:
Foods, Vol 11, Iss 22, p 3570 (2022)
Gas (guest) molecules are trapped in hydrogen-bonded water molecules to form gas hydrates (GH), non-stoichiometric solids that resemble ice. High pressure and low temperature are typical conditions for their development, with van der Waals forces joi
Externí odkaz:
https://doaj.org/article/6554a889c1d34aa2ae7842db4bd1c5ba
Publikováno v:
Energies, Vol 15, Iss 21, p 7922 (2022)
Microstructured optical fibres (MOFs) are fibres that contain an array of air holes that runs through the whole fibre length. The hole pattern of these fibres can be customized to manufacture optical devices for different applications ranging from hi
Externí odkaz:
https://doaj.org/article/38cd5c1ce5b84e9eaf55fbd6e056f2fc
Publikováno v:
High Pressure Research. :1-19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ac3477b6a5070e3ae2aca9b7e057047
https://doi.org/10.1080/08957959.2022.2160247
https://doi.org/10.1080/08957959.2022.2160247
Autor:
Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Thomas Bernstein, Christopher McHardy, Cornelia Rauh
Publikováno v:
Chemical Engineering & Technology. 45:1371-1379
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8ae33da9c0ff9418b910da492d1348f
https://doi.org/10.1002/ceat.202200067
https://doi.org/10.1002/ceat.202200067