The Experts below are selected from a list of 25725 Experts worldwide ranked by ideXlab platform

C. A. Jones - One of the best experts on this subject based on the ideXlab platform.

  • Enhancement of coagulation control using the streaming current detector
    Bioprocess and Biosystems Engineering, 2005
    Co-Authors: A. Adgar, C. A. Jones
    Abstract:

    In water treatment Processes, the individual unit operations are complex, highly non-linear and poorly understood. Whilst many models have been developed to improve Process understanding, these are rarely in a form easily exploited by the control engineer. Attempts to improve the performance of water treatment works through the application of improved control and measurement have had variable success. This paper discusses investigations into the application of feedback control on the Clarification Process of a large-scale pilot plant using a streaming current detector (SCD). The application is aimed towards maximising the efficiency of the chemical coagulation Process. To achieve this, a simple model of the interactions of Process operating conditions on the SCD measurements must be made.

B. Gaina - One of the best experts on this subject based on the ideXlab platform.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    Food systems, 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    'The Gorbatov''s All-Russian Meat Research Institute', 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process

A. Adgar - One of the best experts on this subject based on the ideXlab platform.

  • Enhancement of coagulation control using the streaming current detector
    Bioprocess and Biosystems Engineering, 2005
    Co-Authors: A. Adgar, C. A. Jones
    Abstract:

    In water treatment Processes, the individual unit operations are complex, highly non-linear and poorly understood. Whilst many models have been developed to improve Process understanding, these are rarely in a form easily exploited by the control engineer. Attempts to improve the performance of water treatment works through the application of improved control and measurement have had variable success. This paper discusses investigations into the application of feedback control on the Clarification Process of a large-scale pilot plant using a streaming current detector (SCD). The application is aimed towards maximising the efficiency of the chemical coagulation Process. To achieve this, a simple model of the interactions of Process operating conditions on the SCD measurements must be made.

A. Boistean - One of the best experts on this subject based on the ideXlab platform.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    Food systems, 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    'The Gorbatov''s All-Russian Meat Research Institute', 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process

J. Ciumac - One of the best experts on this subject based on the ideXlab platform.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    Food systems, 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L -1 , time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L -1 , contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min -1 . Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.

  • THE PARTICULARITIES OF THE Clarification Process WITH BENTONITE OF WHITE WINE VINEGAR
    'The Gorbatov''s All-Russian Meat Research Institute', 2020
    Co-Authors: A. Boistean, A. Chirsanova, J. Ciumac, B. Gaina
    Abstract:

    In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process.In this study, the physicochemical properties of Italian and German bentonites were evaluated, including the physicochemical characteristics of white wine vinegar. Once established, the optimal Clarification regime and its physical parameters were determined. After establishing the optimized sedimentation parameters, the influence of different doses of bentonite on the physicochemical and organoleptic characteristics of the analyzed vinegar was investigated. With this was determined the influence of the different contact periods of vinegar with bentonite, on the physicochemical parameters of clarified wine vinegar. Thus, for the Italian bentonite, the optimal conditions for the Clarification Process were: dose of bentonite — 2.03 g · 25L-1, time — 45 min, temperature — 20 ± 1 °C, stirring time — 60 s, centrifugation time — 3 min and spin speed of 300 min-1. Moreover, when using the German bentonite, the optimal parameters were: bentonite dose — 1.96 g · L-1, contact time — 45 min, temperature — 20 ± 1 °C, stirring time — 300 s, centrifugation time — 3 min and spin speed of 300 min-1. Finally, the sensory analysis of wine vinegar was performed and it was established, from the data, which of the analyzed bentonites has properties that are more efficient on the Clarification Process