نتایج جستجو برای: spray characteristics

تعداد نتایج: 679218  

Journal: :Journal of Electrostatics 2022

The spray characteristics of an air-assisted electrostatic atomiser are experimentally investigated using a shadowgraphy particle/droplet image analysis (PDIA) technique. Tests conducted for varied rates liquid- and airflow, with without voltage applied to the nozzle electrode. found droplet sizes neatly match Rosin–Rammler distribution, expression mean diameter as function flow is given. Notab...

Journal: :Lasers in surgery and medicine 2001
G Aguilar B Majaron K Pope L O Svaasand E J Lavernia J S Nelson

BACKGROUND AND OBJECTIVE Cryogen sprays are used for cooling human skin during various laser treatments. Since characteristics of such sprays have not been completely understood, the optimal atomizing nozzle design and operating conditions for cooling human skin remain to be determined. MATERIALS AND METHODS Two commercial cryogenic spray nozzles are characterized by imaging the sprays and th...

2008
J. D. Lopez W. C. Hoffmann

Adult vial technique (AVt) and spray table bioassays were conducted to evaluate toxicity of selected insecticides against immature and adult thrips, Frankliniella spp. (thysanoptera: thripidae). In AVt, technical insecticides comprised of organophosphates (dicrotophos and methamidophos), spinosyn (spinosad) and neonicotinoids (thiamethoxam and imidacloprid) were used. the LC50 values for contac...

Journal: :JOURNAL OF THE MARINE ENGINEERING SOCIETY IN JAPAN 1980

Journal: :Journal of The Japan Petroleum Institute 1974

Journal: :TRANSACTIONS OF THE JAPAN SOCIETY OF MECHANICAL ENGINEERS Series B 1984

Journal: :Journal of The Japan Institute of Marine Engineering 2002

Journal: :Bioscience, biotechnology, and biochemistry 2003
Hirokazu Shiga Hidefumi Yoshii Rumiko Taguchi Taiji Nishiyama Takeshi Furuta Pekka Linko

The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retenti...

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