| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6665654 | Journal of Food Engineering | 2015 | 11 Pages |
Abstract
Finally, a dimensional analysis together with experimental measurements, allowed a relationship to be established enabling prediction of the amount of dry mass deposited locally as a function of the known calcium content, Reynolds number and bulk fluid temperature.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
M. Khaldi, P. Blanpain-Avet, R. Guérin, G. Ronse, L. Bouvier, C. André, S. Bornaz, T. Croguennec, R. Jeantet, G. Delaplace,