Design of a micro-structured system for the homogenization of dairy products at high fat content - Part III: Influence of geometric parameters

Chemical Engineering and Technology

Volumn 32, Issue 7, 2009, Pages 1120-1126

  Köhler, Karsten ^a   Aguilar, Freddy A ^a   Hensel, Andreas ^b   Schubert, Klaus ^b   Schubert, Helmar ^a   Schuchmann, Heike P ^a  

^a UNIVERSITY OF KARLSRUHE   (Germany)

^b KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Cream; Dairy products; High pressure homogenization; Micro process engineering; Milk; Partial homogenization; Process intensification; Product design

Indexed keywords

CREAM; HIGH-PRESSURE HOMOGENIZATION; MICRO-PROCESS ENGINEERING; MILK; PARTIAL HOMOGENIZATION; PROCESS INTENSIFICATION;

DAIRIES; DAIRY PRODUCTS; DROP FORMATION; FLUIDITY; HIGH PRESSURE ENGINEERING; MIXING; PROCESS ENGINEERING; VALVES (MECHANICAL);

PRODUCT DESIGN;

EID: 69649087844     PISSN: 09307516     EISSN: 15214125     Source Type: Journal    
DOI: 10.1002/ceat.200900055     Document Type: Article

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