Development of deliquoring method enhanced by electric and acoustic fields

Autor: Juha Heikkinen, Timo Tuori, Wakeman, R. J., Gallego-Juarez, J. A., Rodriquez, G., Kaess, G., James, A., Bjarne Ekberg

Publikováno v: Heikkinen, J, Tuori, T, Wakeman, R J, Gallego-Juarez, J A, Rodriquez, G, Kaess, G, James, A & Ekberg, B 2000, Development of deliquoring method enhanced by electric and acoustic fields . in World Filtration Congress, WFC 8 . Filtration Society, Brighton, pp. 767-770, 8th, World Filtration Congress, WFC 8, Brighton, United Kingdom, 3/04/00 .
VTT Technical Research Centre of Finland-PURE

A method developed uses acoustic and electric force fields to enhance filtration by increasing filtration capacity and by reducing production costs and consumption of energy.In both laboratory and pilot scale filtration the application of an electric

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https://cris.vtt.fi/en/publications/844a7502-6059-408c-95c6-abd23ca874bb

Das Wachstum von Schimmelpilzen auf gekühltem Fleisch bei verschiedenen Luftzuständen.

Autor: Schwartz, W., Kaeß, G.

Publikováno v: Archiv für Mikrobiologie; Jan1934, Vol. 5 Issue 1, p157-184, 28p

Effects of ultraviolet irradiation on the growth of micro-organisms on chilled beef slices.

Autor: KAESS, G., WEIDEMANN, J. F.

Publikováno v: International Journal of Food Science & Technology; Mar1973, Vol. 8 Issue 1, p59-69, 11p

Kältetechnische Zusatzverfahren für die Frischhaltung von Lebensmitteln und die Aussichten ihrer praktischen Anwendung.

Autor: Kaess, G.

Publikováno v: Naturwissenschaften; 1940, Vol. 28 Issue 7, p103-109, 7p

Freezer Burn of Animal Tissue. 7. Temperature Influence on Development of Freezer Burn in Liver and Muscle Tissue.

Autor: KAESS, G., WEIDEMANN, J. F.

Publikováno v: Journal of Food Science (Wiley-Blackwell); Sep1969, Vol. 34 Issue 5, p394-397, 4p