نتایج جستجو برای: equilibrium water content
تعداد نتایج: 1043460 فیلتر نتایج به سال:
terminal drought stress during grain filling period has recently become more common in the semiarid mediterranean regions, where wheat (triticum aestivum) is grown as an important winter cereal crop. the objective of this experiment was to study the effect of terminal drought stress on grain yield, gas exchange variables, and some physiological traits of nine bread wheat cultivars. an experimen...
The agro-hydrological Soil–Water–Atmosphere–Plant (SWAP) model was calibrated and validated to simulate water–salt transport based on field experiments in an arid region of China. The simulation results show lower soil water content but higher salt concentration under deficit irrigation. Soil water and salinity below 95 cm at 80% evapotranspiration (ETc ) treatments and 65 cm at 60% ETc treatme...
To predict the effects of changing climates on insect distribution and abundance, a clear understanding of the mechanisms that underlie critical thermal limits is required. In insects, the loss of muscle function and onset of cold-induced injury has previously been correlated with a loss of muscle resting potential. To determine the cause of this loss of function, we measured the effects of col...
Extensive network of tile drains present in the Midwest USA accelerate losses of nutrients to receiving ditches, rivers and eventually to the Gulf of Mexico. Nutrient inputs from agricultural watersheds and their role in affecting water quality have received increased attention recently; however, benthic sediment-nutrient interactions in tile-fed drainage ditches is still a matter of active res...
A fully instrumented air conditioning laboratory unit capable of controlling drying air temperature and humidity integrated with an instantaneous weighing thin layer drying system was used to investigate the thin layer drying behavior and desorption equilibrium moisture content of canola (Brassica napus L.). To this aim, freshly harvested canola samples with moisture content of about 12±0.5% (d...
Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...
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