نتایج جستجو برای: heating
تعداد نتایج: 55104 فیلتر نتایج به سال:
In this paper solar assisted heating and absorption cooling system and domestic hot water needs for a hotel having fifty rooms in Antalya have been investigated. First of all, solar radiation and meteorological data for Antalya and heating and cooling loads of the hotel building are given. For the heating cycle, active systems using liquid as the working fluid; and for the cooling cycle, solar-...
Formation of ridges in a stable lithosphere in mantle convection models with a viscoplastic rheology
Numerical simulations of mantle convection with a viscoplastic rheology usually display mobile, episodic or stagnant lid regimes. In this study, we report a new convective regime in which a ridge can form without destabilizing the surrounding lithosphere or forming subduction zones. Using simulations in 2-D spherical annulus geometry, we show that a depth-dependent yield stress is sufficient to...
Decreasing heating needed energy of building located in mountainous areas without any urban infrastructure of energy supply and services is one of the most important things to get thermal comfort. Accordingly, using building conditions based on different types of applicability and passive design strategies should be considered. Therefore, the objective of this study was to achieve the pro...
Introduction: Mycotoxin contamination of crops for human and animal health has been facing a serious concern. Aflatoxin B1 is the most toxic types of aflatoxins in foodssuch as rice. The aim of this study was to investigate the Effect of heating processes and home cooking methods of rice on concentration of aflatoxin B1. methods: The heating processes of 20 and 120 minutes and rinse in three...
Self-heating leads to a temperature rise of the laser diode and limits the output power and efficiency due to increased loss and decreased differential gain. To control device self-heating, it is required to design the laser structure with a low optical loss, while the heat flux must spread out of the device efficiently. In this study, a new asymmetric waveguide design is proposed and th...
Ohmic heating offers an alternating to conventional heating because it simultaneously heats both phases by internal energy generated through electrical energy. In this process heating rate depends upon the electrical conductivity and field strength. By this method a product undergoes a minimum structural damage, retain its nutritional value. This technique gives excellent processed quality prod...
Current practice is to install clear juice heaters ahead of first effect evaporators to ensure that the juice entering the evaporator is above its boiling temperature, allowing flashing to occur on entry. The alternative, of allowing the juice heating to take place in the evaporator, is sometimes rejected on the basis that heating transfer performance of an evaporator is very poor when operatin...
Anomalous ion and impurity heating in reversed field pinch plasmas is addressed. Previous work #N. Mattor et al., Comments Plasma Phys. Controlled Fusion 15, 65 !1992"$, which calculated the heating of bulk ions by gyro and Landau resonances with turbulent fluctuations cascading from unstable tearing modes, is extended to impurity species measured in Madison symmetric torus !MST". The heavier m...
We consider the stretching of a thin cylindrical thread with viscosity that depends on temperature. The thread is pulled with a prescribed force while receiving continuous heating from an external axially nonuniform heater. We use the canonical equations derived by Huang et al. (2006) and consider the limit of large dimensionless heating rate. We show that the asymptotic solution depends only o...
Development of effective heat treatments is crucial to achieve food products safety, and predictive microbiology is an excellent tool to design adequate processing conditions. This work focuses on the application of a modified Gompertz model to describe the inactivation behaviour under time-varying temperature conditions at the surface of a food product. Kinetic studies were carried out assumin...
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