Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods

Author(s):  
M. Maguer
1979 ◽  
Vol 44 ◽  
pp. 349-355
Author(s):  
R.W. Milkey

The focus of discussion in Working Group 3 was on the Thermodynamic Properties as determined spectroscopically, including the observational techniques and the theoretical modeling of physical processes responsible for the emission spectrum. Recent advances in observational techniques and theoretical concepts make this discussion particularly timely. It is wise to remember that the determination of thermodynamic parameters is not an end in itself and that these are interesting chiefly for what they can tell us about the energetics and mass transport in prominences.


Author(s):  
H. K. Plummer ◽  
E. Eichen ◽  
C. D. Melvin

Much of the work reported in the literature on cellulose acetate reverse osmosis membranes has raised new and important questions with regard to the dense or “active” layer of these membranes. Several thickness values and structures have been attributed to the dense layer. To ensure the correct interpretation of the cellulose acetate structure thirteen different preparative techniques have been used in this investigation. These thirteen methods included various combinations of water substitution, freeze drying, freeze sectioning, fracturing, embedding, and microtomy techniques with both transmission and scanning electron microscope observations.It was observed that several factors can cause a distortion of the structure during sample preparation. The most obvious problem of water removal can cause swelling, shrinking, and folds. Improper removal of embedding materials, when used, can cause a loss of electron image contrast and, or structure which could hinder interpretation.


1980 ◽  
Vol 77 ◽  
pp. 445-449 ◽  
Author(s):  
Zohra Ferhat-Hamida ◽  
Robert Philippe ◽  
Jean-Claude Merlin ◽  
V. Kehiaian

Sign in / Sign up

Export Citation Format

Share Document