the purpose of this research is to found the impact of built area and occupant number on winter gas consumption in the residential building sector of iran, shiraz.sothe annually and monthly gas consumption data through 19 houses were analyzed to achieve the heating energy consumption and operation month.the average operation months of gas heating consumption were from first of november up to en...

introduction thermal processing has a huge impact on the textural attribute of the final food product and texture is a major factor contributing the overall quality of food. ohmic heating is an advanced thermal processing method in which heat is internally generated within foods by passing an alternating electric current through them. ohmic heating can volumetrically heat the entire mass of a f...

this paper investigates the possibility of both linear and nonlinear effects of energy consumption on economic growth in iran, using data for the period of 1959–2007 based on threshold regression. some previous studies support the view that energy consumption may promote economic growth. however, the conclusion drawn from this study suggests that such relationship exists only where there is a l...

The philosophy of efficient energy consumption is vitally crucial to profitable production cost in manufacturing industries. This is because the unit production cost is largely determined by the cost of unit energy supply; which is quite higher than the cost of raw materials in Nigeria. It has been established that the Nigerian industrial sector is responsible for 8.7% of the total energy consu...

i n addition to labor force and capital, energy plays a significant role in the production of commodities and services. energy is the driving force of production activities. therefore, it is an essential ingredient of growth and development. results obtained from this paper show that the growth of oil products consumption has a positive effect on economic development via two channels: firstly, ...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...

Objective: The main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. Methods: Drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [Hg], infrared radiation at power levels of 100, 150 and 200 W in the three repetition. Resu...