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Hydrodynamics of oats fluidized layer during roasting with superheated steam
It is necessary to know the basic hydrodynamic parameters of the material layer for proper organization of oats drying and roasting in fluidized mode, as well as when dryers and roasting plants designing. They serve as a good evaluation of the structure of the layer and contribute to the determinati...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Russo |
| Publicado em: |
Voronezh state university of engineering technologies
2018-03-01
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| Colecção: | Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij |
| Assuntos: | |
| Acesso em linha: | https://www.vestnik-vsuet.ru/vguit/article/view/1610 |
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