Compression characteristics of excess activated sludges treated by freezing-and-thawing process.
نویسندگان
چکیده
منابع مشابه
Ultrasonic monitoring of fish thawing process optimal time of thawing and effect of freezing/thawing.
INTRODUCTION Fish quality is traditionally controlled by chemical and microbiological analysis. The non-destructive control presents an enormous professional interest thanks to the technical contribution and precision of the analysis to which it leads. This paper presents the results obtained from a characterisation of fish thaw-ing process by the ultrasonic technique, with monitoring thermal p...
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Artificial insemination is a reproductive technology that uses the best male breeders. Successful artificial insemination is affected by several factors, one of the most important and most one is the availability of fertile sperm after the freezing-thawing process. The purpose of this study was to investigate the effect of different concentrations of naringenin after the freezing process. Sp...
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One major problem with frozen fruits is a loss of texture. Therefore this study investigated the effects of the freezing process on the freezing profiles, texture, and drip loss of apple, mango, cantaloupe, and pineapple fruit samples. All frozenthawed fruits varied in these three properties because of diversity in the fresh fruits. Mango had the highest total soluble solids content and the low...
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The objective of this study was to determine the effect of freezing and thawing or freezing and thawing with an additional aging period after frozen storage on the tenderness of longissimus lumborum (LL) and semitendinosus (ST) steaks relative to aged, fresh steaks. Left-side LL and ST (n = 35 each) were obtained from U.S. Select carcasses classified at the grading stand by the U.S. Meat Animal...
متن کاملFreezing and thawing or freezing , thawing , and aging effects on beef tenderness 1 , 2 , 3
The objective of this study was to determine the effect of freezing and thawing or freezing and thawing with an additional aging period after frozen storage on the tenderness of longissimus lumborum (LL) and semitendinosus (ST) steaks relative to aged, fresh steaks. Left-side LL and ST (n = 35 each) were obtained from U.S. Select carcasses classified at the grading stand by the U.S. Meat Animal...
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ژورنال
عنوان ژورنال: JOURNAL OF CHEMICAL ENGINEERING OF JAPAN
سال: 1991
ISSN: 0021-9592,1881-1299
DOI: 10.1252/jcej.24.743