نتایج جستجو برای: microwave heat energy

تعداد نتایج: 883714  

Journal: :international journal of environmental research 2014
h. kargarsharifabad m. behshad shafii m. taeibi rahni m. abbaspour

the use of solar collectors in combination with heat pipes is rapidly growing in recent years.heat pipes, as heat transfer components, have undeniable advantages in comparison with other alternatives. the most important advantage is their high rate of heat transfer at minor temperature differences. although there have been numerous studies on the heat analysis or first thermodynamic analysis of...

Journal: :Energies 2022

Strawberry runners (transplants) in many regions of the world are produced soils treated with chemical fumigants to control pathogens and weeds meet phytosanitary requirements. Many fumigants, however, under threat withdrawal because concerns over their impact on environment (e.g., methyl bromide). The current study considered use microwaves for heat disinfestation soil field-grown first time. ...

2013
A. Więckowski P. Korpas M. Krysicki F. Dughiero M. Bullo F. Bressan C. Fager

A solid-state microwave generators system is considered as an alternative to the magnetron, in order to inject electromagnetic energy into the cavity of a microwave oven for domestic use. Over current devices, the use of solid state technology allows to control the frequency and phase of the electromagnetic field generated. Considering a simplified cavity with 2 solid state sources, the influen...

Journal: :The Journal of urology 1997
E A Francisca F C d'Ancona J C Hendriks L A Kiemeney F M Debruyne J J de la Rosette

PURPOSE We evaluated the impact of lower energy transurethral microwave thermotherapy on quality of life and quality of sexual function in patients with benign prostatic hyperplasia (BPH). MATERIALS AND METHODS A total of 50 patients with BPH were randomized to receive either lower energy transurethral microwave thermotherapy treatment (Prostasoft 2.0) or placebo treatment and followed for 26...

2004
P. M. Souto

Microwave sintering possesses unique attributes and has the potential to be development as a new technique for controlling microstructure and to improve the properties of advanced ceramics. Because microwave radiation penetrates most ceramics, uniform volumetric heating is possible. Thermal gradients, which are produced during conventional sintering because of conductive and radioactive heat tr...

2015
Y. M. Zhao J. Wang H. B. Liu C. Y. Guo W. M. Zhang

Microwave-assisted extraction was used for the extraction of alantolactone and isoalantolactone from Inula helenium. Effects of various experimental factors including ethanol concentration, particle size, microwave radiation time, the ratio of material to liquid and extraction temperature on yield of alantolactone and isoalantolactone were evaluated. The optimal extracting process of the alanto...

2009
George E. Inglett Devin J. Rose Diejun Chen David G. Stevenson Atanu Biswas

The purpose of this study was to extract phenolic compounds and antioxidant activity from buckwheat with water, 50% aqueous ethanol, or 100% ethanol using microwave irradiation or a water bath for 15 min at various temperatures (23–150 C). Phenolic content of extracts increased with increasing temperature. In general, phenolic contents in microwave irradiated extracts were higher than those hea...

2008
Elvira Bormusov Usha P.Andley Naomi Sharon Levi Schächter Assaf Lahav Ahuva Dovrat

High frequency microwave electromagnetic radiation from mobile phones and other modern devices has the potential to damage eye tissues, but its effect on the lens epithelium is unknown at present. The objective of this study was to investigate the non-thermal effects of high frequency microwave electromagnetic radiation (1.1GHz, 2.22 mW) on the eye lens epithelium in situ. Bovine lenses were in...

2013

Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...

Journal: :فرآوری و نگهداری مواد غذایی 0
مجتبی نوری دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان مهدی کاشانی نژاد دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان امیر دارایی گرمه خانی مربی گروه صنایع غذایی دانشگاه آزاداسلامی واحد آزادشهر مرضیه بلندی استادیار گروه صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان

in this study, parsley was dried using three drying methods: hot air (50, 60 ‎and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of ‎hot air – microwave (60ºc and 360w). selection of the optimum levels for ‎drying in combination method took place with quality tests of dried ‎samples. the drying data of parsley with hot air and microwave methods ‎was fitted with eight models: ...

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