Sökning: "pore pressure"
Visar resultat 21 - 25 av 125 avhandlingar innehållade orden pore pressure.
21. Membrane emulsification: modelling interfacial and geometric effects on droplet size
Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER
22. Mechanical modelling of blade forming and drainage of flocculated suspensions
Sammanfattning : A method has been developed for flexible modelling of multi-component twin-wire blade formers. Features such as suction devices, loadable blades, curved blades, and partial contact between the blades and the forming fabrics are easily incorporated. LÄS MER
23. Capillary and interstitial transport of fluid and solutes across the peritoneal membrane
Sammanfattning : According to the three-pore model of peritoneal transport the major exchange pathway between the blood and the peritoneal cavity is represented by “small pores”, permeable to small solutes and water. Osmotically induced fluid flow, as during peritoneal dialysis (PD), is postulated to occur to a great extent through a water-only pathway, whereas proteins are predicted to reach the peritoneal cavity by unidirectional convection across “large pores”. LÄS MER
24. Enzyme immobilization in mesoporous silica
Sammanfattning : Enzymes are highly effective and versatile biological catalysts, with a high chemo-, stereo- and regioselectivity while operating under mild conditions, such as physiological temperature and pH and atmospheric pressure. Therefore, enzymes are a sustainable alternative to conventional catalysts in organic synthesis processes. LÄS MER
25. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions
Sammanfattning : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. LÄS MER