Establishment of energy-saving modes of dispersion and fractionation of pectin-containing powder

Development, energy and resource saving in the chemical and food technologies
3rd International Scientific Conference «Chemical Technology and Engineering»: Proceedings – June 21–24th, 2021, Lviv, Ukraine – Lviv: Lviv Polytechnic National University, 2021, pp. 91–93

DOI: https://doi.org/10.23939/cte2021.01.091

Authors

First and Last Name Academic degree E-mail Affiliation
Raisa Shapar Ph.D. r.sh [at] ukr.net Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
Kyiv, Ukraine
Olena Husarova Ph.D. o.v.husarova [at] nas.gov.ua Institute of Engineering Thermophysics of the National Academy of Sciences of Ukraine
Kyiv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 12.04.2021 - 12:29
Abstract

The research of dispersion and fractionation of pectin-containing powder is carried out in the work. Energy-saving modes of dispersion and fractionation processes are also determined.

Keywords
dispersionfractionationpectin-containing powderenergy-savingrotor speeddispersion of beet powder.
References
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