نتایج جستجو برای: wet storage
تعداد نتایج: 218054 فیلتر نتایج به سال:
The rheological properties of wet powder masses used in the preparation of pharmaceutical pellets by extrusion/spheronization were evaluated utilizing capillary and rotational rheometers. A ram extruder was used as a capillary rheometer to construct flow and viscosity curves for each wet mass under different extrusion rates and die geometry. As a result, shear thinning behavior was observed for...
Laboratory experiments on wheat samples included moisture and protein content, Hagberg’s falling number, wet gluten content, alveographic values, and microbiological tests. Th e examined winter wheat varieties (‘Magor’, ‘Hunor’, ‘Róna’ and ‘Kondor’) retained their moisture, protein content, and their Hagberg’s falling number aft er storage. A slight increase was observed in wet gluten content f...
To ensure comparability among leaf fresh mass measurements it is important to handle the leaves in a standardized manner. In the present work constraints of a commonly used method to achieve full turgor, storage between damp paper towels, were investigated. After overnight rehydration in a saturated atmosphere, the fresh mass of leaves of 14 species was measured, and the leaves were stored betw...
Monitorovanie a únik testovanej WWER – 440 látky namočenej do vyčerpaného paliva zo skladu sústredenom na Slovensku An accelerated monitoring system designed for the Slovak wet interim spent fuel storage facility in NPP Jaslovské Bohunice bases on the newly designed “cesium detectors” is presented in the paper. Since 1999, leak tests of WWER-440 fuel assemblies are provided by a special leak ti...
Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0...
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