Search Results - "Swiergon, P."

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  1. 1

    Application of Ultrasound for Oil Separation and Recovery of Palm Oil by Juliano, P, Swiergon, P, Mawson, R, Knoerzer, K, Augustin, M. A

    “…This work investigated whether ultrasound treatment could improve the oil recovery from the extract obtained from pressed oil palm mesocarp. Oil recoverable…”
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    Journal Article
  2. 2

    Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods by Juliano, P., Kutter, A., Cheng, L.J., Swiergon, P., Mawson, R., Augustin, M.A.

    Published in Ultrasonics sonochemistry (01-09-2011)
    “…► Ultrasound standing waves can be used for physical destabilisation of milk emulsions. ► High frequency ultrasound enhances creaming of raw and recombined…”
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    Journal Article
  3. 3

    Effects of Pilot Plant-Scale Ultrasound on Palm Oil Separation and Oil Quality by Juliano, P, Swiergon, P, Lee, K. H, Gee, P. T, Clarke, P. T, Augustin, M. A

    “…The effects of ultrasonic standing waves on palm oil separation of ex-screw press feed from the mesocarp of the palm oil fruit, oil recovery and oil quality…”
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    Journal Article
  4. 4

    Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life by Craven, H.M., Swiergon, P., Ng, S., Midgely, J., Versteeg, C., Coventry, M.J., Wan, J.

    “…Pulsed Electric Field (PEF) treatment of milk provides the opportunity to increase the shelf-life of fresh milk for distribution to distant markets. PEF…”
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    Journal Article
  5. 5

    Continuous combined microwave and hot air treatment of apples for fruit fly (Bactrocera tryoni and B. jarvisi) disinfestation by Gamage, T.V., Sanguansri, P., Swiergon, P., Eelkema, M., Wyatt, P., Leach, P., Alexander, D.L.J., Knoerzer, K.

    “…Apples at 24±2°C were heated in a pilot scale hot air assisted (40°C) continuous pentagonal microwave system, to evaluate the effectiveness of this treatment…”
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    Journal Article
  6. 6