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Cavitation technologies for the food industry

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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


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