Evaluation of pressure drop and mass-transfer characteristics of a structured packing for production and separation of food flavours. Part I: Pressure drop characteristics

Structured packings are attractive candidates for food flavour processing by distillation, as their high capacity and low pressure drop allow ready operation under vacuum. Flooding and pressure drop characteristics of a typical packing are presented. Measurements were carried out with air/water in a...

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Veröffentlicht in:	Food and bioproducts processing 2006-09, Vol.84 (3), p.200-205
Hauptverfasser:	ZIVDAR, M, HAGHSHENAS FARD, M, PRINCE, R. G. H
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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