Ключевые слова
membrane
microfiltration
wine material
red grape juice
Как цитировать
Аннотация
The analysis of some issues of local and international patents related to obtaining - cleaning methods of various types of wine material by microfiltration process, creating membranes and membrane devices determines the consideration of technologies, techniques, basic technical level and prototypes created by local and international researchers for the scientific research work of the Institute.
Библиографические ссылки
Effect of ethanol, glycerol, glucose and tartaric acid on the viscosity of model aqueous solutions and wine samples; Adnan Shehadeh a, Despoina Kechagia a, Alexandra Evangelou a, Panagiotis Tataridis a, Fadi Shehadeh b ; Food Chemistry,Volume 300, 1 December 2019, 125191.
Hollow fiber microfiltration membranes and a method of making these membranes; Jiang Ji, Candeloro Dicecca, Edward M. Schulz, Mahesh Mehta, David Stead, David McKinley, David H Koch; ; US 6,890,435 B2; May 10, 2005
Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties; Stella Kassara a, Sijing Li b c d, Paul Smith a e, Federica Blando f, Keren Bindon a; International Journal of Biological Macromolecules,Volume 140, 1 November 2019, Pages 546-555
Effects of various clarification treatments on anthocyanins, color, phenolics and antioxidant activity of red grape juice; Sevgin Dıblan a, Mehmet Özkan b; Food Chemistry Volume 352, 1 August 2021, 129321
Effect of physical parameters on the microfiltration of wine on a flat polymeric membrane; M.Y. Jaffrin, B.B. Gupta, A. Chaibi; Chemical Engineering and Processing: Process Intensification; Volume 32, Issue 6, December 1993, Pages 379-387
მაგარი სასმელების დაძველების პროცესის დამაჩქარებლების წარმოების ხერხი; მერაბ ჯაფარიძე, ზურაბ სტურუა, დალი ხინგავა, ნიკოლოზ მეხუზლა, ფაბიოლა მეძმარიაშვილი, მარლენ ფერაძე. გამოგონების პატენტი:11) GE P 2000 2128 B : (51) C 12 H 1/22 (IPC, 2006)
Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial-NoDerivatives» («Атрибуция — Некоммерческое использование — Без производных произведений») 4.0 Всемирная.
Copyright (c) 2024 Georgian Scientists