@article{oai:miyazaki-u.repo.nii.ac.jp:00002651,
 author = {増田, 純雄 and Masuda, Sumio and 山内, 正仁 and Yamauchi, Masahito and 法元, 隆浩 and Dote, Yutaka and 土手, 裕 and 丸山, 俊朗 and Maruyama, Toshiroh and 増田, 純雄 and Masuda, Sumio and 山内, 正仁 and Yamauchi, Masahito and Houga, Takahiro and Maruyama, Toshiro},
 journal = {宮崎大学工学部紀要, Memoirs of Faculty of Engineering, University of Miyazaki},
 month = {Jul},
 note = {In this study, for the purpose of examining solid-liquid separation ability in the squeezing filtration of the
shochu waste stillage, the squeezing hour was fixed for 5 minutes, and the squeezing filtration experiment was
done using sweet potato and barley shochu waste stillage, and changes ofthe wire gauze's aperture was carried
out, and the next result was obtained. 1)12.5kPa pressure was optimum by wire gauze of 120 μm for the water
content of the squeezing residue. 2) As for SS concentration in the squeezing filtrate for the sweet potato shochu waste stillage, sweet potato and barley shochu waste stillage became 600~830mg/L, 5000~7400mg/L with the
wire gauze of 40 μm respectively.},
 pages = {217--222},
 title = {焼酎蒸留粕の圧搾濾過における圧力の影響},
 volume = {32},
 year = {2003},
 yomi = {マスダ, スミオ and ヤマウチ, マサヒト and ホウガ, タカヒロ and ドテ, ユタカ and マルヤマ, トシロウ and マスダ, スミオ and ヤマウチ, マサヒト}
}