Erosion potential of ultrasonic food processing

Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between...

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Autores principales: Sergei A. Bredihin, Vladimir N. Andreev, Alexander N. Martekha, Matthias G. Schenzle, Igor A. Korotkiy
Formato: article
Lenguaje:EN
Publicado: Kemerovo State University 2021
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Acceso en línea:https://doaj.org/article/134bde61a4ab493ab98b697822681f26
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