منابع مشابه
Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
The influences of ultra-high hydrostatic pressure treatment on foaming and physical properties (solubility, hydrophobicity and sulfhydryl content) of egg white were investigated. A pressure range of 0-500 MPa, time range of 0-20 min and pH range of 7.5-8.5 were selected. The foaming property of egg white is improved by 350Mpa and 10min. The treatment resulted in increase of sulfhydryl content o...
متن کاملNovel Thin Film Polymer Foaming Technique for Low and Ultra Low-k Dielectrics
As minimum device dimensions continue to shrink and on-chip device densities grow, signal distortion caused by capacitive coupling and crosstalk between the interconnections will increase. The current insulator material for on-chip applications is silicon dioxide (k= 3.9 4.2). The next generations of microchips require interlayer dielectrics with dielectric constants below 2.2 [I, 21. Although ...
متن کاملCharacterization of an ultra-stable optical cavity
We report the main characteristics and performances of the first – to our knowledge – prototype of an ultra-stable cavity designed and produced by industry with the aim of space missions. The cavity is a 100 mm long cylinder rigidly held at its midplane by an engineered mechanical interface providing an efficient decoupling from thermal and vibration perturbations. The spacer is made from Ultra...
متن کاملUnderstanding foams & foaming
Most of the common foams are a two-phase medium of gas and liquid with a particular structure consisting of gas pockets trapped in a network of thin liquid lms and plateau borders. Some well known foams are bubble baths, dishwater detergents and the foam head on beers. Many oils foam when trapped gas is suddenly released under conditions of an abrupt drop in pressure. In some re ners in which t...
متن کاملFoaming in Apple Wine
At Kiviks Musteri AB, situated in the southeast part of Scania, a wide variety of products based on fruits and berries, are produced. One of these products is base apple wine, which is used for the production of cider and mulled wine and also is sold to other producers of cider. A foaming problem has occurred at some customers when the cider is bottled, and this problem has been traced to the b...
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ژورنال
عنوان ژورنال: Food Research International
سال: 2017
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2017.02.020