文献
J-GLOBAL ID:201702267602863054
整理番号:17A0444034
膜ファウリングにおけるスラッジケーキ形成に及ぼすスペーサ配向の影響:3D OCTイメージングに基づく定量分析【Powered by NICT】
Effects of spacer orientations on the cake formation during membrane fouling: Quantitative analysis based on 3D OCT imaging
著者 (6件):
Liu Xin
(Singapore Membrane Technology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, Singapore)
,
Li Weiyi
(Singapore Membrane Technology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, Singapore)
,
Chong Tzyy Haur
(Singapore Membrane Technology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, Singapore)
,
Chong Tzyy Haur
(School of Civil and Environmental Engineering, Nanyang Technological University, Singapore)
,
Fane Anthony G.
(Singapore Membrane Technology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, Singapore)
,
Fane Anthony G.
(School of Civil and Environmental Engineering, Nanyang Technological University, Singapore)
資料名:
Water Research
(Water Research)
巻:
110
ページ:
1-14
発行年:
2017年
JST資料番号:
B0760A
ISSN:
0043-1354
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)