Nitrogen bubble dynamics in sunflower oil at atmospheric pressure

dc.contributor.author	Τσιαδή, Α. Β.	el
dc.contributor.author	Σταυρίδης, Ευάγγελος	el
dc.contributor.author	Handa-Corrigan, A.	en
dc.date.accessioned	2015-06-12T06:56:35Z
dc.date.available	2015-06-12T06:56:35Z
dc.date.issued	2015-06-12
dc.identifier.uri	http://hdl.handle.net/11400/15789
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0960308599701744#	el
dc.subject	sunflower oil
dc.subject	Nitrogen
dc.subject	Ηλιέλαιο
dc.subject	Άζωτο
dc.subject	Sauter mean bubble diameter
dc.title	Nitrogen bubble dynamics in sunflower oil at atmospheric pressure	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Olive oil mills
heal.classification	Τεχνολογία τροφίμων
heal.classification	Ελαιουργία και ελαιουργεία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://id.loc.gov/authorities/subjects/sh85094622
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Ελαιουργία και ελαιουργεία
heal.keywordURI	http://lod.nal.usda.gov/28892
heal.keywordURI	http://skos.um.es/unescothes/C02730
heal.identifier.secondary	doi:10.1205/096030899532565
heal.language	en
heal.access	campus
heal.publicationDate	1999-12
heal.bibliographicCitation	Tsiadi, A., Stavrides, E. and Handa-Corrigan, A. (1999). Nitrogen bubble dynamics in sunflower oil at atmospheric pressure. "Food and Bioproducts Processing", 77(4), December 1999. pp. 281-286. Available from: http://www.sciencedirect.com/science/article/pii/S0960308599701744#. [Accessed 07/02/2008]	en
heal.abstract	In this study, the dynamics of nitrogen bubbles were characterized in shallow pools of semi-processed sunflower oil at atmospheric pressure and temperatures in the range of 18 to 70°C, using sintered disc spargers with porosities of 5−15 and 20−30 μm. Nitrogen bubbles were mainly ellipsoidal in shape and did not coalesce in the oil. The Sauter mean diameters (SMD) of the nitrogen bubbles ranged from 0.90±0.08 mm to 2.30±0.45 mm; larger bubbles were observed mainly in the rise regions of the shallow oil pools. The SMD of nitrogen bubbles were shown to be highly dependent on the operating temperatures and it was shown that bubble sizes decreased significantly with increasing temperatures. The larger porosity sparger was found to give smaller bubbles in the size range of 0.90±0.08 mm to 1.90±0.42 mm. The time of sparging, over a period of 60 minutes, did not significantly affect the SMD values or the shapes of nitrogen bubbles.	en
heal.journalName	Food and Bioproducts Processing	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true