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ULTRASOUND TO INTENSIFY OF FOOD DRY MINERALIZATION BY THE OXIDANTS IN VAPOR FORM
Journal: Theoretical & Applied Science (Vol.27, No. 07)Publication Date: 2015-07-30
Authors : Oleg Ivanovich Yurchenko; Aleksandr Nikolaevich Baklanov; Elena Aleksandrovna Belova; Olga Sergeevna Kalinenko; Larisa Vladimirovna Baklanova;
Page : 122-129
Keywords : dry mineralization; ultrasound; oxidant vapors; metrological characteristics;
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Abstract
The using of the combined action of the oxidant vapors and ultrasound for the intensification of food products dry mineralization were studied. It is shown the using of ultrasound improves the rapidity of the process in 10-12 times and metrological characteristics of the analysis in comparison with the using only oxidants in vapor form.
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Last modified: 2015-08-06 19:19:15