نتایج جستجو برای: heat removal

تعداد نتایج: 341197  

2009
Q. Zhao X. J. Su S. Wang X. L. Zhang P. Navabpour D. Teer

Si and N-doped DLC coatings with various Si and N contents were prepared using a magnetron sputter ionplating technology. The antifouling property of DLC coatings was evaluated with Pseudomonas fluorescens which is one of the most common bacteria forming biofilms on the surface of heat exchangers in cooling water systems. The experimental results showed that bacterial removal by a standardised ...

Journal: :Bioresource technology 2008
D J Sessa D E Palmquist

The Freundlich model was evaluated for use to assess the effect of heat on the adsorption capacity of an activated carbon for decolorizing/deodorizing corn zein. Because zein protein and its color/odor components are all adsorbed by activated carbon, a method to monitor their removal was needed. Yellow color is due to xanthophylls; a contributor to off-odor is diferuloylputrescine. The off-odor...

Journal: :Catalysts 2021

TiO2 and TiO2-activated carbon (AC) photocatalysts have been prepared (by sol-gel synthesis), characterized, tested in the removal of diuron from water under simulated solar light. The preparation variables two series catalysts are: (i) heat-treatment temperature bare (350, 400, 450 500 °C) (ii) activated content (0.5, 1, 5, 10 wt.%) TiO2-AC samples heat-treated at 350 °C. was previously by hyd...

ژورنال: علوم آب و خاک 2003
مجید راحمی, , محمد سیاری, ,

‘Golden Delicious’ apples were vacuum infiltrated (250 mm Hg) with 0, 4, and 6% solutions of CaCl2 followed by heat treatment for 0, 48 and 72 hours at 38oC. Treated fruits were stored at 0oC with RH of 85-90% for 2.5 and 5 months, followed by one week of storage at 20C. The results showed that fruits treated with 4 and 6% of CaCl2 significantly increased calcium content of fruits after 2.5 an...

Journal: :Journal of food science 2007
L Kou Y Luo D Wu X Liu

The changes in packaged fresh-cut grape quality and microbial growth as affected by mild heat treatments and the retention of grape cap stems during 5 degrees C storage were evaluated. Each individual grape was either manually pulled off (stemless) from the stems, or cut (cut stem) to allow for a 1- to 2-mm cap stem remaining on the berry. The samples were sanitized in 100 mg/L chlorine solutio...

2014
Hanju Oh Yue Zhang Li Zheng Muhannad S. Bakir

Heat dissipation is a significant challenge for threedimensional integrated circuits (3D IC) due to the lack of heat removal paths and increased power density. In this paper, a 3D IC system with an embedded microfluidic cooling heat sink (MFHS) is presented. In the proposed 3D IC system, high power tiers contain embedded MFHS and high-aspect ratio (23:1) through-silicon-vias (TSVs) routed throu...

Journal: :Langmuir : the ACS journal of surfaces and colloids 2014
Ashley M Macner Susan Daniel Paul H Steen

During dropwise condensation from vapor onto a cooled surface, distributions of drops evolve by nucleation, growth, and coalescence. Drop surface coverage dictates the heat transfer characteristics and depends on both drop size and number of drops present on the surface at any given time. Thus, manipulating drop distributions is crucial to maximizing heat transfer. On earth, manipulation is ach...

2012
Abdul Waheed Habib Ahmad Fida M. Abbasi

The present study was conducted at Genetics Department, Hazara University Garden Campus and during 2008-09 as a part of PhD study. Seed dormancy breaking, germination tests of 2 wild speciesi.e., O. longistaminata and O. rufipogon and 3 local cultivated rice varieties/ germplasm i.e., Swat-1, F. Malakand and JP-5 were conducted under different treatments. Hulled seeds were exposed to: constant ...

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