Cristalização de ácido cítrico : otimização operacional
In this work the crystallization of citric acid using Tahiti lemon juice was studied. The experiments were carried out in a batch crystallizer, with agitation and temperature control. The influences of three variables according to a composite experimental design on the production of citric acid were...
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| Format: | Others |
| Language: | Portuguese |
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Universidade Federal de Uberlândia
2016
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| Online Access: | https://repositorio.ufu.br/handle/123456789/15271 |