Investigation of structure formation of SHS products in model experiments
β Scribed by V. A. Shugaev; A. S. Rogachev; A. G. Merzhanov
- Publisher
- Springer US
- Year
- 1993
- Tongue
- English
- Weight
- 722 KB
- Volume
- 64
- Category
- Article
- ISSN
- 1573-871X
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
## Abstract Baking is a complex process where a temperature gradient occurs within the product as a result of simultaneous heat and mass transfers. This behaviour makes the physical parameters (baking temperature and product dimensions) as effective as the chemical parameters on the rate of acrylam
## Abstract A mathematical model of continuous growth of microorganisms and product formation with growth inhibition by the product is presented and investigated. Two stable steady states occur due to the competition of growth and product formation for the same limiting substrate. One stable state