Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Roberto Baggio"'
Autor:
Andrea C. Santomaso, F. Schmid, Erica Franceschinis, M. Dal Zotto, Roberto Baggio, Nicola Realdon
Publikováno v:
Chemical Engineering Research and Design. 159:328-338
Although high-shear wet granulation is widely used, the knowledge of this operation is not yet fully clarified and the process design is particularly difficult. The evolution of this process depends on strength and plasticity of the wet masses, conse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca6e2bdae6776de7f787a5350ba30ba3
https://doi.org/10.1016/j.cherd.2020.04.024
https://doi.org/10.1016/j.cherd.2020.04.024
Autor:
Peter Kleinebudde, Oscar-Rupert Arndt, Roberto Baggio, Anna Kira Adam, Erica Franceschinis, Julia Harting
Four granulation techniques were compared evaluating their impact on granule properties and the tablet tensile strength. A common formulation was chosen to be processed with both wet and dry granulation techniques: roll compaction/dry granulation, hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a93d1b35b3511a0851f778ec72579d56
http://hdl.handle.net/11577/3377563
http://hdl.handle.net/11577/3377563
Autor:
Andrea C. Santomaso, Federico Zorzi, Gabriella Salviulo, Erica Franceschinis, Nicola Realdon, Roberto Baggio
Sugars and sweeteners are common ingredients in foods and also in pharmaceutical industries. They are soluble and sticky ingredients and their processing in granulators may be difficult since they can easily adhere to mixer walls or lead to uncontrol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0acf97ab2f515c5eada67a891c796dc
http://hdl.handle.net/11577/3227527
http://hdl.handle.net/11577/3227527