Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mélangeurs statiques SMX"'
Autor:
Scala, Marco
Publikováno v:
Chemical and Process Engineering. Université de Lorraine, 2019. English. ⟨NNT : 2019LORR0277⟩
The mixing of two or more fluids is a rather common operation in all industrial processes. The main target of the mixing is to increase the interface area between phases in order to improve mass and heat transfer and facilitate then chemical reaction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::3d74a382944d4e9058f6da4e17c7bfa1
https://hal.univ-lorraine.fr/tel-02558988/file/DDOC_T_2019_0277_SCALA.pdf
https://hal.univ-lorraine.fr/tel-02558988/file/DDOC_T_2019_0277_SCALA.pdf
Autor:
Fradette, Louis
Publikováno v:
Alimentation et Nutrition. Institut National Polytechnique de Lorraine, 1999. Français. ⟨NNT : 1999INPL090N⟩
The present work aims at fulfilling the lack of information about a static mixer's ability to effectively disperse fluids of various viscosities in laminar flow regime. The effect of various operating conditions (such as viscosity ratios, volume frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2592::b43aa1aa82b16f65a367755bcec18d6d
https://hal.univ-lorraine.fr/tel-01749910
https://hal.univ-lorraine.fr/tel-01749910
Autor:
Fradette, Louis
The present work aims at fulfilling the lack of information about a static mixer's ability to effectively disperse fluids of various viscosities in laminar flow regime. The effect of various operating conditions (such as viscosity ratios, volume frac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::b43aa1aa82b16f65a367755bcec18d6d
https://hal.univ-lorraine.fr/tel-01749910
https://hal.univ-lorraine.fr/tel-01749910
Publikováno v:
Canadian Journal of Chemical Engineering; Oct2005, Vol. 83 Issue 5, p793-807, 15p, 5 Diagrams, 3 Charts, 1 Graph
Autor:
LEGRAND Jack
L'agroalimentaire est très riche en produits conditionnés sous forme d'émulsions ou de mousses, comme le lait et ses dérivés, la margarine ou la mayonnaise. Il existe une grande diversité dans les émulsions alimentaires, tant au niveau de leur