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一、精馏的原理和流程
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Chapter 8 Fractionation of fat KANES K. RAJAH, Welsh Institute of Rural Studies, University of Wales, Aberyst- wyth, Penglais Campus, Aberystwyth, Dyfed SY23 3DD 8.1 INTRODUCTION Edible fats are derived from animal, marine or plant sources. They are often not available
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一、边界条件 二、物理现象 三、流体属性,诸如密度、粘度等
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Chapter 7 Innovative separation methods in bioprocessing J. A. ASENJO, Biochemical Engineering Laboratory Department of Food Science and Technology, The University of Reading, Reading RG6 6AP, UK and J. B. CHAUDHURI, School of Chemical Engineering, University of Bath, Bath
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Chapter 5 Microfiltration A. S. GRANDISON, Department of Food Science and Technology, The University of Reading, Reading RG6 6AP and T.J. A FINNIGAN, Marlow Foods, Middlesbrough. 5.1 INTRODUCTION Microfiltration (MF) is the oldest membrane technology, having been used several
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1 序论 分离过程与传递现象
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Chapter 4 Ultrafiltration M.J. LEWIS, Department of Food Science and Technology, The University of Reading RG6 6AP 4.1 INTRODUCTION Ultrafiltration offers the opportunity to concentrate large molecular weight components without the application of heat or a change of phase. Such components are rejected
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一、概述 甲状腺功能亢进症(简称甲亢)是指由多 种病因导致甲状腺激素(TH分泌过多引 起的临床综合征
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辽宁工业大学:《化工分离过程》课程教学大纲 Chemical Seperation Process
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西北大学:《化工原理》课程教学资源(电子教案)新型传质分离过程
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