Control of Cooling Crystallization by a Low Frequency Ultrasonic Technique
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F03%3A00008360" target="_blank" >RIV/60461373:22330/03:00008360 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Control of Cooling Crystallization by a Low Frequency Ultrasonic Technique
Original language description
Control of Cooling Cristallization requires knoledge of metastable zone width. The paper deals with application of low intensity ultrasonic technique for metastable zone width measuremnt and for dry solids determination during the cooling sugar crjystallisation. The metastable zone was measued for pure cucrose solutions and for concentrated raw juice. The ultasonic method was also successfully used for the concentation measurewment of pure and technical sugar solutions. As a main result, a new two-parametric equation - dependence of sound velocity on temperature and concentration - was derived for raw sugar juice.
Czech name
—
Czech description
—
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2003
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Proceedings of 10th Symposium of Association Andrew van Hook
ISBN
3-87040-072-2
ISSN
—
e-ISSN
—
Number of pages
66
Pages from-to
42-46
Publisher name
Association Andrew VanHook
Place of publication
Reims
Event location
Reims
Event date
Mar 27, 2003
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—