نتایج جستجو برای: heating

تعداد نتایج: 55104  

2004
D. Tsiklauri M. J. Aschwanden V. M. Nakariakov T. D. Arber

A 1-D loop radiative hydrodynamic model that incorporates the effects of gravitational stratification, heat conduction, radiative losses, external heat input, presence of helium, and Braginskii viscosity is used to simulate elementary flare loops. The physical parameters for the input are taken from observations of the Bastille-Day flare of 2000 July 14. The present analysis shows that: (a) The...

2008
D. Tsiklauri M. J. Aschwanden V. M. Nakariakov T. D. Arber

A 1D loop radiative hydrodynamic model that incorporates the effects of gravitational stratification, heat conduction, radiative losses, external heat input, presence of helium, and Braginskii viscosity is used to simulate elementary flare loops. The physical parameters for the input are taken from observations of the Bastille-Day flare of 2000 July 14. The present analysis shows that: a) the o...

2011
Ricardo N. Pereira António A. Vicente José A. Teixeira

Ohmic heating is one of the earliest applications of electricity in thermal processing of food and is receiving increased attention because of its uniform heating of liquids with faster heating rates, which presumably enables obtaining products of a superior quality to those processed by conventional heating technologies. Given the biochemical structure of proteins, it is expectable that ohmic ...

In design of a parallel resonant induction heating system, choosing a proper capacitancefor the resonant circuit is quite important. The capacitance affects the resonant frequency, outputpower, Q-factor, heating efficiency and power factor. In this paper, the role of equivalent seriesresistance (ESR) in the choice of capacitance is significantly recognized. Optimal value of resonancecapacitor i...

Marashi, P., Ranjbarnodeh, E., Hamdollahzadeh, A., Talebi Hanzaei, A.,

In this study, first,diffusible hydrogen of cellulosic electrode E8010-P1 and low hydrogen electrode E8018-G was measured by mercury displacement method according to ISO3690. Then,the effect of preheating and post-heating on the sensitivity to hydrogen inducedcold cracking in welding of 18mm API5L X70 steel with these electrodes was investigated according to ISO17642-2. The results of visual in...

2014
AMARYLLIS AUDENAERT

Given the large energy consumption of energy heating for residential and commercial use in the world, optimising heating systems makes sense, both from an ecologic and an economic point of view. Therefore, this study evaluates five different space heating systems through a case study on a new housing project. The assessment comprises both economic factors (payback period as compared to a refere...

Barzegar , M , Fathi, A, Sahari , MA, Zangiabadi , M ,

Background: Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. Objective: In this research, ...

2017
Xiaogang Wu Zhe Chen Zhiyang Wang

It is difficult to predict the heating time and power consumption associated with the self-heating process of lithium-ion batteries at low temperatures. A temperature-rise model considering the dynamic changes in battery temperature and state of charge is thus proposed. When this model is combined with the ampere-hour integral method, the quantitative relationship among the discharge rate, heat...

Journal: :فصلنامه علمی پژوهشی گیاهان دارویی 0
a fathi department of food technology, college of agriculture, tarbiat modares university ma sahari food technology department, college of agriculture, tarbiat modares university, tel: +98 – 21 – 48292328, fax: +98- 21- 48292200 m zangiabadi department of food technology, college of agriculture, tarbiat modares university m barzegar department of food technology, college of agriculture, tarbiat modares university

background: autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. the unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. the microwave heating is a rapid method when compared with other methods of heating. objective: in this research, t...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید