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Supporting data for 'Using the scanning fluid dynamic gauging device to understand the cleaning of baked lard layers' (Ali et al., Journal of Surfactants and Detergents)

机译：“使用扫描液动态计量设备了解烘烤猪油层的清洁情况”的辅助数据（Ali等，《表面活性剂和洗涤剂杂志》）

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摘要

These are Microsoft Excel files which contain the data used to generate the plots in the paper. The files are labelled by Figure number: a complete description is given in the paper.

机译：这些是Microsoft Excel文件，其中包含用于生成纸中绘图的数据。这些文件用图号标记：论文中有完整的描述。

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作者
Ali, Akin; Ward, Glenn; Alam, Zayeem; Wilson, David Ian;
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年度 2015
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专利

1. Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers [J] . Ali Akin, Alam Zayeed, Ward Glenn, Journal of Surfactants and Detergents . 2015,第6期

机译：使用扫描液动态计量装置了解烤猪油污层的清洁
2. A scanning fluid dynamic gauging technique for probing surface layers [J] . Patrick W Gordon, Anju D M Brooker, Y M John Chew, Measurement Science & Technology . 2010,第8期

机译：用于探测表面层的扫描流体动态测量技术
3. Studies into the swelling of gelatine films using a scanning fluid dynamic gauge. (Special Issue: Fouling and cleaning in food processing 2010.) [J] . Gordon P. W., Brooker A. D. M., Chew Y. M. J., Food and Bioproducts Processing. Transactions of the Institution of Chemical Engineers, Part C . 2010,第4期

机译：使用扫描流体动力学仪研究明胶薄膜的溶胀。（特刊：2010年食品加工中的结垢和清洁。）
4. Using scanning fluid dynamic gauging to study the mechanisms and kinetics of enzyme-based cleaning [C] . P.W. Gordon, A.D.M. Brooker, Y.M.J. Chew, International congress on engineering and food . 2011

机译：使用扫描流体动态测量术来研究基于酶的清洁机制和动力学
5. Using the Scanning Fluid Dynamic Gauging Device to Understand the Cleaning of Baked Lard Soiling Layers [O] . Akin Ali, Zayeed Alam, Glenn Ward, -1

机译：使用扫描液动态计量装置了解烘烤猪油污垢层的清洁
6. Research data supporting "Using the scanning fluid dynamic guaging device to understand the cleaning of baked lard soiling layers" [O] . Ali, Akin, Alam, Zayeed, Ward, Glenn, 2015

机译：支持“使用扫描液动态计量装置了解烤猪油污垢的清洁”的研究数据

Supporting data for 'Using the scanning fluid dynamic gauging device to understand the cleaning of baked lard layers' (Ali et al., Journal of Surfactants and Detergents)

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