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Physical Sciences (General)

• Development trends in food physics.

  Élelmezési Ipar

• The interaction of air and water flow on water infiltration into soils. Diss.

  [Abstract]

• The abrasive wear research of ARC welded surfaces into embedded abrasive.

  Žemės Ūkio Inžinerija, Mokslo Darbai

• Theoretical substantiation of agriculturalist working clothing in a thermo-insulating set in a changeable temperature environment.

  Žemės Ūkio Inžinerija, Mokslo Darbai

• The incorporation of colored compounds in sucrose crystals.

  Zuckerindustrie

• Formulas for calculation of properties of sugar solutions and sucrose crystals.

  Zuckerindustrie

• The effect of sucrose inversion on boiling point elevation.

  Zuckerindustrie

• First experiences with a chromatographic molasses desugarizing plant.

  Zuckerindustrie

• Performance limits in industrial chromatographic separation processes.

  Zuckerindustrie

• Trends in the chromatographic separation of molasses.

  Zuckerindustrie

• Continuous ion exchange processes.

  Zuckerindustrie

• Results of bulk density measurements of pressed and dried pulp.

  Zuckerindustrie

• The development of Buckau-Wolf diffusers since 1952.

  Zuckerindustrie

• Regeneration of decolorizing ion exchange resins - a new approach.

  Zuckerindustrie

• Study on the growth rate of sucrose crystals in heated pure solutions.

  Zuckerindustrie

• The RDN regeneration method for decalcification of thin juice.

  Zuckerindustrie

• Boiling point elevation and water activity coefficient of technical (impure) sucrose solutions.

  Zuckerindustrie

• Ammonia stripping.

  Zuckerindustrie

• Fructo-oligosaccharides and sucrose crystal growth morphology. 1. Experimental growth habits.

  Zuckerindustrie

• Studies on the precipitation and separation of nonsucrose substances in juice purification.

  Zuckerindustrie

• Handling properties of sugar cane bagasse. Part II: bulk properties.

  Zuckerindustrie

• Separation by absorption, chromatography or membranes.

  Zuckerindustrie

• Thermal conductivity of sugar crystals and sugar bulks.

  Zuckerindustrie

• Flow characteristics of pure and technical sucrose solutions in the temperature range from 30 to 130°C.

  Zuckerindustrie

• C-massecuite thermal conductivity and heat transfer coefficient sensitivity.

  Zuckerindustrie

• Cooling crystallization of raw juice: laboratory investigations of sucrose crystal growth kinetics.

  Zuckerindustrie

• Sugar crystallization - 3rd symposium organized by Association AvH - Reims/France, 14 March 1996.

  Zuckerindustrie

• Viscosity and molecular structure of pure sucrose solutions.

  Zuckerindustrie

• Inclusion of colouring matter inside sucrose crystals in relation to spontaneous nucleation or seeding.

  Zuckerindustrie

• Improved simulated moving bed process for purifying sugar solutions.

  Zuckerindustrie

• Sugar extraction theory - Part 1: Modelling via a constant effective diffusion coefficient.

  Zuckerindustrie

• Developments with high grade continuous centrifugals.

  Zuckerindustrie

• Rotary dispersion of sucrose solutions and quartz in the near infrared.

  Zuckerindustrie

• Density data for aqueous solutions of glucose, fructose and invert sugar.

  Zuckerindustrie

• Handling properties of sugarcane bagasse. 1. Characterization of bagasse particles.

  Zuckerindustrie

• Boiling point elevation for aqueous solutions of sucrose - A comparison of different prediction methods.

  Zuckerindustrie

• Lime reduction in juice purification.

  Zuckerindustrie

• Chemistry of membrane separation processes in sugar industry applications.

  Zuckerindustrie

• Microwave measurement in sugar manufacturing.

  Zuckerindustrie

• Water activity coefficient in aqueous solutions of sucrose - A comprehensive data analysis.

  Zuckerindustrie

• 21st meeting of the CITS subcommittee "Measurement and process control" at Minerbio/Italy.

  Zuckerindustrie

• Application of a high-frequency measurement technique to the determination of dry substance content in solutions and suspensions as well as for the control of evaporating crystallizers.

  Zuckerindustrie

• Investigations of conditions for optimum colloid coagulation in preliming of beet juice.

  Zuckerindustrie

• Surface tension behaviour of pure and technical sucrose solutions.

  Zuckerindustrie

• The Brunswick sugar institute: Focal points in research and development in 1993/94.

  Zuckerindustrie

• Solubility of sucrose in impure solutions.

  Zuckerindustrie

• Crystallization of anhydrous glucose. 1. Mutarotation rate and solid-liquid phase equilibria.

  Zuckerindustrie

• Crystallization of anhydrous glucose. 2. Metastable zone-width and nucleation rate.

  Zuckerindustrie

• Density data for sucrose solutions. Contribution to the application of the new values adopted by ICUMSA.

  Zuckerindustrie

• Sucrose crystal shape factors.

  Zuckerindustrie

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