OrangerV1, PascalFrancis, Corpus, bibRecord, 000232

FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE

Identifieur interne : 000232 ( PascalFrancis/Corpus ); précédent : 000231; suivant : 000233

FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE

Auteurs : P. Rai ; G. C. Majumdar ; S. Dasgupta ; S. De

Source :

Journal of food process engineering [ 0145-8876 ] ; 2010.

RBID : Pascal:10-0341456

Descripteurs français

Pascal (Inist)
- Flux, Ultrafiltration, Citrus sinensis.

English descriptors

KwdEn :
- Citrus sinensis, Flux, Ultrafiltration.

Abstract

The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m²h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m²h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m²h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

A01	`01`	`1`		`@0 0145-8876`
A02	`01`			`@0 JFPEDM`
A03		`1`		`@0 J. food process eng.`
A05				`@2 33`
A06				`@2 3`
A08	`01`	`1`	`ENG`	`@1 FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE`
A11	`01`	`1`		`@1 RAI (P.)`
A11	`02`	`1`		`@1 MAJUMDAR (G. C.)`
A11	`03`	`1`		`@1 DASGUPTA (S.)`
A11	`04`	`1`		`@1 DE (S.)`
A14	`01`			`@1 Department of Agricultural Engineering Birsa Agricultural University Kanke @2 Ranchi @3 IND @Z 1 aut.`
A14	`02`			`@1 Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur @2 Kharagpur- 721 302 @3 IND @Z 2 aut.`
A14	`03`			`@1 Department of Chemical Engineering Indian Institute of Technology, Kharagpur @2 Kharagpur- 721 302 @3 IND @Z 3 aut. @Z 4 aut.`
A20				`@1 554-567`
A21				`@1 2010`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 17763 @5 354000181783850110`
A44				`@0 0000 @1 © 2010 INIST-CNRS. All rights reserved.`
A45				`@0 1/2 p.`
A47	`01`	`1`		`@0 10-0341456`
A60				`@1 P`
A61				`@0 A`
A64	`01`	`1`		`@0 Journal of food process engineering`
A66	`01`			`@0 USA`
C01	`01`		`ENG`	@0 The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m²h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m²h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m²h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.
C02	`01`	`X`		`@0 002A35`
C03	`01`	`X`	`FRE`	`@0 Flux @5 01`
C03	`01`	`X`	`ENG`	`@0 Flux @5 01`
C03	`01`	`X`	`SPA`	`@0 Flujo @5 01`
C03	`02`	`X`	`FRE`	`@0 Ultrafiltration @5 02`
C03	`02`	`X`	`ENG`	`@0 Ultrafiltration @5 02`
C03	`02`	`X`	`SPA`	`@0 Ultrafiltración @5 02`
C03	`03`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`03`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`03`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C07	`01`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`01`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`02`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`02`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`03`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`04`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
N21				`@1 221`
N44	`01`			`@1 OTO`
N82				`@1 OTO`

Format Inist (serveur)

NO :	PASCAL 10-0341456 INIST
ET :	FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE
AU :	RAI (P.); MAJUMDAR (G. C.); DASGUPTA (S.); DE (S.)
AF :	Department of Agricultural Engineering Birsa Agricultural University Kanke/Ranchi/Inde (1 aut.); Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur/Kharagpur- 721 302/Inde (2 aut.); Department of Chemical Engineering Indian Institute of Technology, Kharagpur/Kharagpur- 721 302/Inde (3 aut., 4 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of food process engineering; ISSN 0145-8876; Coden JFPEDM; Etats-Unis; Da. 2010; Vol. 33; No. 3; Pp. 554-567; Bibl. 1/2 p.
LA :	Anglais
EA :	The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m²h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m²h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m²h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.
CC :	002A35
FD :	Flux; Ultrafiltration; Citrus sinensis
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
ED :	Flux; Ultrafiltration; Citrus sinensis
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta
SD :	Flujo; Ultrafiltración; Citrus sinensis
LO :	INIST-17763.354000181783850110
ID :	10-0341456

Links to Exploration step

Pascal:10-0341456

Le document en format XML

<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE</title>
<author><name sortKey="Rai, P" sort="Rai, P" uniqKey="Rai P" first="P." last="Rai">P. Rai</name>
<affiliation><inist:fA14 i1="01"><s1>Department of Agricultural Engineering Birsa Agricultural University Kanke</s1>
<s2>Ranchi</s2>
<s3>IND</s3>
<sZ>1 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Majumdar, G C" sort="Majumdar, G C" uniqKey="Majumdar G" first="G. C." last="Majumdar">G. C. Majumdar</name>
<affiliation><inist:fA14 i1="02"><s1>Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name>
<affiliation><inist:fA14 i1="03"><s1>Department of Chemical Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name>
<affiliation><inist:fA14 i1="03"><s1>Department of Chemical Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</titleStmt>
<publicationStmt><idno type="wicri:source">INIST</idno>
<idno type="inist">10-0341456</idno>
<date when="2010">2010</date>
<idno type="stanalyst">PASCAL 10-0341456 INIST</idno>
<idno type="RBID">Pascal:10-0341456</idno>
<idno type="wicri:Area/PascalFrancis/Corpus">000232</idno>
</publicationStmt>
<sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE</title>
<author><name sortKey="Rai, P" sort="Rai, P" uniqKey="Rai P" first="P." last="Rai">P. Rai</name>
<affiliation><inist:fA14 i1="01"><s1>Department of Agricultural Engineering Birsa Agricultural University Kanke</s1>
<s2>Ranchi</s2>
<s3>IND</s3>
<sZ>1 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Majumdar, G C" sort="Majumdar, G C" uniqKey="Majumdar G" first="G. C." last="Majumdar">G. C. Majumdar</name>
<affiliation><inist:fA14 i1="02"><s1>Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>2 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="Dasgupta, S" sort="Dasgupta, S" uniqKey="Dasgupta S" first="S." last="Dasgupta">S. Dasgupta</name>
<affiliation><inist:fA14 i1="03"><s1>Department of Chemical Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
<author><name sortKey="De, S" sort="De, S" uniqKey="De S" first="S." last="De">S. De</name>
<affiliation><inist:fA14 i1="03"><s1>Department of Chemical Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</inist:fA14>
</affiliation>
</author>
</analytic>
<series><title level="j" type="main">Journal of food process engineering</title>
<title level="j" type="abbreviated">J. food process eng.</title>
<idno type="ISSN">0145-8876</idno>
<imprint><date when="2010">2010</date>
</imprint>
</series>
</biblStruct>
</sourceDesc>
<seriesStmt><title level="j" type="main">Journal of food process engineering</title>
<title level="j" type="abbreviated">J. food process eng.</title>
<idno type="ISSN">0145-8876</idno>
</seriesStmt>
</fileDesc>
<profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Citrus sinensis</term>
<term>Flux</term>
<term>Ultrafiltration</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Flux</term>
<term>Ultrafiltration</term>
<term>Citrus sinensis</term>
</keywords>
</textClass>
</profileDesc>
</teiHeader>
<front><div type="abstract" xml:lang="en">The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m<sup>2</sup>
h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m<sup>2</sup>
h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m<sup>2</sup>
h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.</div>
</front>
</TEI>
<inist><standard h6="B"><pA><fA01 i1="01" i2="1"><s0>0145-8876</s0>
</fA01>
<fA02 i1="01"><s0>JFPEDM</s0>
</fA02>
<fA03 i2="1"><s0>J. food process eng.</s0>
</fA03>
<fA05><s2>33</s2>
</fA05>
<fA06><s2>3</s2>
</fA06>
<fA08 i1="01" i2="1" l="ENG"><s1>FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>RAI (P.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>MAJUMDAR (G. C.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>DASGUPTA (S.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>DE (S.)</s1>
</fA11>
<fA14 i1="01"><s1>Department of Agricultural Engineering Birsa Agricultural University Kanke</s1>
<s2>Ranchi</s2>
<s3>IND</s3>
<sZ>1 aut.</sZ>
</fA14>
<fA14 i1="02"><s1>Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>2 aut.</sZ>
</fA14>
<fA14 i1="03"><s1>Department of Chemical Engineering Indian Institute of Technology, Kharagpur</s1>
<s2>Kharagpur- 721 302</s2>
<s3>IND</s3>
<sZ>3 aut.</sZ>
<sZ>4 aut.</sZ>
</fA14>
<fA20><s1>554-567</s1>
</fA20>
<fA21><s1>2010</s1>
</fA21>
<fA23 i1="01"><s0>ENG</s0>
</fA23>
<fA43 i1="01"><s1>INIST</s1>
<s2>17763</s2>
<s5>354000181783850110</s5>
</fA43>
<fA44><s0>0000</s0>
<s1>© 2010 INIST-CNRS. All rights reserved.</s1>
</fA44>
<fA45><s0>1/2 p.</s0>
</fA45>
<fA47 i1="01" i2="1"><s0>10-0341456</s0>
</fA47>
<fA60><s1>P</s1>
</fA60>
<fA61><s0>A</s0>
</fA61>
<fA64 i1="01" i2="1"><s0>Journal of food process engineering</s0>
</fA64>
<fA66 i1="01"><s0>USA</s0>
</fA66>
<fC01 i1="01" l="ENG"><s0>The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m<sup>2</sup>
h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m<sup>2</sup>
h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m<sup>2</sup>
h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A35</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Flux</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Flux</s0>
<s5>01</s5>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Flujo</s0>
<s5>01</s5>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Ultrafiltration</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Ultrafiltration</s0>
<s5>02</s5>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Ultrafiltración</s0>
<s5>02</s5>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fN21><s1>221</s1>
</fN21>
<fN44 i1="01"><s1>OTO</s1>
</fN44>
<fN82><s1>OTO</s1>
</fN82>
</pA>
</standard>
<server><NO>PASCAL 10-0341456 INIST</NO>
<ET>FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE</ET>
<AU>RAI (P.); MAJUMDAR (G. C.); DASGUPTA (S.); DE (S.)</AU>
<AF>Department of Agricultural Engineering Birsa Agricultural University Kanke/Ranchi/Inde (1 aut.); Department of Agriculture and Food Engineering Indian Institute of Technology, Kharagpur/Kharagpur- 721 302/Inde (2 aut.); Department of Chemical Engineering Indian Institute of Technology, Kharagpur/Kharagpur- 721 302/Inde (3 aut., 4 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of food process engineering; ISSN 0145-8876; Coden JFPEDM; Etats-Unis; Da. 2010; Vol. 33; No. 3; Pp. 554-567; Bibl. 1/2 p.</SO>
<LA>Anglais</LA>
<EA>The effect of alteration in hydrodynamic conditions and external electric field on the permeate flux during ultrafiltration of synthetic and mosambi juice in a cross flow channel has been studied. The hydrodynamic conditions inside the cross flow channel were altered by imposing laminar flow, laminar flow with turbulent promoters, flow in the transition (in case of synthetic juice) and turbulent (in case of actual juice) regime. The steady state permeate flux was in the range of 17.5 to 18.5 L/m<sup>2</sup>
h (at Re = 657, laminar flow) for operating pressures (276 to 552 kPa). This range was in between 18 and 22.5 L/m<sup>2</sup>
h using turbulent promoters at the same Reynolds number and in between 35 and 43 L/m<sup>2</sup>
h in the transition flow regime at the same operating pressure. In the third case, the effects of external electric field (a body force) on the flux enhancement were explored. The steady state flux of the synthetic juice increased by about 20% when the external electric field was applied gradually up to 1,600 v/m. For actual depectinized mosambi juice, about 50% enhancement of steady state flux was achieved with an external electric field of strength 500 v/m.</EA>
<CC>002A35</CC>
<FD>Flux; Ultrafiltration; Citrus sinensis</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</FG>
<ED>Flux; Ultrafiltration; Citrus sinensis</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta</EG>
<SD>Flujo; Ultrafiltración; Citrus sinensis</SD>
<LO>INIST-17763.354000181783850110</LO>
<ID>10-0341456</ID>
</server>
</inist>
</record>

Pour manipuler ce document sous Unix (Dilib)

EXPLOR_STEP=$WICRI_ROOT/Wicri/Bois/explor/OrangerV1/Data/PascalFrancis/Corpus

HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 000232 | SxmlIndent | more

HfdSelect -h $EXPLOR_AREA/Data/PascalFrancis/Corpus/biblio.hfd -nk 000232 | SxmlIndent | more

Pour mettre un lien sur cette page dans le réseau Wicri

{{Explor lien
   |wiki=    Wicri/Bois
   |area=    OrangerV1
   |flux=    PascalFrancis
   |étape=   Corpus
   |type=    RBID
   |clé=     Pascal:10-0341456
   |texte=   FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE
}}

This area was generated with Dilib version V0.6.25.
Data generation: Sat Dec 3 17:11:04 2016. Site generation: Wed Mar 6 18:18:32 2024

	Serveur d'exploration sur l'oranger
	Attention, ce site est en cours de développement ! Attention, site généré par des moyens informatiques à partir de corpus bruts. Les informations ne sont donc pas validées.

Serveur d'exploration sur l'oranger

FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE

FLUX ENHANCEMENT DURING ULTRAFILTRATION OF DEPECTINIZED MOSAMBI (CITRUS SINENSIS [L] OSBECK) JUICE

Source :

Descripteurs français

English descriptors

Abstract

Notice en format standard (ISO 2709)

Format Inist (serveur)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri