Cavitation technologies for the food industry

DUMITRAŞ, Petru; BOLOGA, Mircea; CUCIUC, Tudor; SHEMYAKOVA, Tatiana

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dc.contributor.author	DUMITRAŞ, Petru
dc.contributor.author	BOLOGA, Mircea
dc.contributor.author	CUCIUC, Tudor
dc.contributor.author	SHEMYAKOVA, Tatiana
dc.date.accessioned	2019-11-04T14:28:36Z
dc.date.available	2019-11-04T14:28:36Z
dc.date.issued	2012
dc.identifier.citation	DUMITRAŞ, Petru, BOLOGA, Mircea, CUCIUC, Tudor, SHEMYAKOVA, Tatiana. Cavitation technologies for the food industry. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 60-65. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6020
dc.description.abstract	The results are presented of the research, development and implementation of cavitation technologies and equipment for their application in the food industry. The action of the ultrasonic, hydrodynamic and/or bifrequency cavitation ensures preparation of finely dispersed homogeneous suspensions and emulsions of nanodimensional particles. The results confirm that the cavitation effects are promising for their wide practical application in the food production where the processes in the liquid - liquid and/or liquid - solid state systems are used.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	cavitation	en_US
dc.subject	food industry	en_US
dc.subject	dispergation	en_US
dc.subject	homogenization	en_US
dc.subject	cavitation treatment	en_US
dc.title	Cavitation technologies for the food industry	en_US
dc.type	Article	en_US