Separation process for very concentrated emulsions and suspensions in the food industry

Innovative Food Science and Emerging Technologies

Volumn 18, Issue , 2013, Pages 177-182

  Van Dinther, A M C ^a   Schroen C G P H ^a   Boom, R M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Concentrated emulsions; Particle pore interaction; Separation; Shear induced diffusion; Sieve

Indexed keywords

CONCENTRATED EMULSION; CROSSFLOW VELOCITIES; HIGH VOLUME FRACTION; INDUSTRIAL SEPARATION; MICRON-SIZED PARTICLES; PARTICLE-PORE INTERACTION; SHEAR-INDUCED DIFFUSION; SHEAR-INDUCED MIGRATION;

CENTRIFUGATION; CONCENTRATION (PROCESS); DROP FORMATION; FLOW VELOCITY; INDUSTRIAL APPLICATIONS; LAMINAR FLOW; LIQUIDS; MICROFILTRATION; SEPARATION; SHEAR FLOW; SIEVES; WATER FILTRATION;

SUSPENSIONS (FLUIDS);

EID: 84876735277     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.12.007     Document Type: Article

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