Sökning: "osmotic treatment"

Visar resultat 1 - 5 av 36 avhandlingar innehållade orden osmotic treatment.

1. 1. Towards Energy-Efficient Drinking Water Production using Biomimicry

   Författare :Simon Isaksson; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Filter; Membrane Protein; Supported Lipid Bilayer; Drinking Water; Water Treatment; Silica; Aquaporin; Liposome; Biomimicry;

   Sammanfattning : Water is a prerequisite for life and we therefore need pure drinking water to survive. Yet there are more than half a billion people that do not have access to pure drinking water. Water treatment can be performed in many different ways, one of the most commonly used being filtration. LÄS MER

3. 2. Electroosmosis Based Treatment Approach for Cerebral Edema

   Författare :Teng Wang; Xiaogai Li; Svein Kleiven; Tiit Illimar Mathiesen; KTH; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Cerebral edema; electroosmosis based treatment; finite element head model; electroosmotic flow; Technology and Health; Teknik och hälsa;

   Sammanfattning : Cerebral edema characterized as an abnormal accumulation of excess fluid in the intracellular or extracellular spaces has not been treated effectively despite aggressive treatments. As a result, cerebral edema often leads to intracranial pressure (ICP) elevation with potentially severe consequences unless treated effectively. LÄS MER

4. 3. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

   Författare :Frédéric Prothon; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

   Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER

5. 4. Hydrolytic degradation of dental composites and effects of silane-treatment and filler fraction on compressive strength and thermal expansion of composites

   Författare :Karl-Johan M. Söderholm; Umeå universitet; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Internal frictional theory; filler-matrix debonding; stress-corrosion; stressinfluenced diffusion; m icro-crack form ation; crazing; opacity; wear; osmotic pressure; hoop stresses;

   Sammanfattning : Some researchers have suggested that the weakest link of dental composites is the filler-matrix bond. However, due to incompleteness of information dealing with this bond and its stability in a humid environment, it was considered desirable to investigate the effect of water on this region, as well as the influence of filler bonding and filler fraction on compressive strength and thermal expansionExperimental composites containing different filler fractions of either silane-treated or untreated fillers were made. LÄS MER

7. 5. Pulsed Electric Field Treatment of Plant Tissue

   Författare :Mustafa Fincan; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; bimodal Fickian diffusion model; Food and drink technology; Livsmedelsteknik; generalized Maxwell model; onion Neutral Red; visualization; red beetroot; potato; epidermis; plant tissue; electroporation; Cell permeabilization; Pulsed electric field; PEF;

   Sammanfattning : A pulsed electric field (PEF) is a newly emerged non-thermal food processing technology which has characteristic effects on the cell membrane. PEF processing involves subjecting food to short, repeated pulses of a high electric field between an anode and a cathode. LÄS MER