Электрофизикохимические характеристики белка картофельного сока
Электрофизикохимические характеристики белка картофельного сока
Предлагаемый способ коагуляции белков основан на химическом действии электрического тока, позволяющий снизить энергоемкость процесса и увеличить выделение белков. The proposed method for coagulation of proteins is based on the chemical action of an electric current, which makes it possible to reduce the energy consumption of the process and increase the release of proteins.
pH of environment, guantity of electricity, электрофизикохимические характеристики белков, electrocinetic potential, temperature, электрокинетический потенциал, proteins; electrocoagulation, электрокоагуляция белков, белки картофельсного сока, рН среды, количество электричества
pH of environment, guantity of electricity, электрофизикохимические характеристики белков, electrocinetic potential, temperature, электрокинетический потенциал, proteins; electrocoagulation, электрокоагуляция белков, белки картофельсного сока, рН среды, количество электричества
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