Articoli di riviste: "Coogee"

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Edgar, Stephen. "Coogee". Manoa 18, n. 2 (2006): 161–62. http://dx.doi.org/10.1353/man.2007.0009.

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Kahl, Janet. "An Australian Our Lady". Nova Religio 21, n. 2 (1 novembre 2017): 59–72. http://dx.doi.org/10.1525/nr.2017.21.2.59.

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This article offers a description of three Australian Marian pilgrimage sites—Penrose Park (Roman Catholic), Yankalilla (Anglican), and Coogee (post-Christian). At Penrose Park, devotion to the Virgin Mary reveals its deep roots in Catholicism through the presence of traditional motifs found at global Marian shrines such as Czestochowa, Lourdes, and Fatima. The Yankalilla shrine, formed within traditional Anglican parameters, also contains familiar Marian symbolism but has adopted non-institutional and non-Christian ideas that are attractive to spiritual seekers and are part of popular culture. At Coogee, the Virgin Mary emerged outside the confines of formal religious tradition. Thus is the Australian “Our Lady” framed by international motifs from transnational shrines yet identified with uniquely local bushland and beach settings along with elements from Australian culture and history.

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O'Byrne, Garry Browne. "Making the Legend Coogee Surf Life Saving Club in the 1950s". AQ: Australian Quarterly 78, n. 6 (2006): 13. http://dx.doi.org/10.2307/20638436.

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Newall, Michael. "Art and the Approval of Nature: Philosophical Reflections on Tom Roberts, Holiday Sketch at Coogee (1888)". Curator: The Museum Journal 62, n. 1 (gennaio 2019): 53–60. http://dx.doi.org/10.1111/cura.12287.

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Carabineiro, Sónia. "Gold highlights at the Third International NanoMedicine Conference, in Coogee Beach, Sydney, Australia, 2–4 July 2012". Gold Bulletin 45, n. 4 (6 novembre 2012): 235–39. http://dx.doi.org/10.1007/s13404-012-0071-8.

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Kettleborough, C. F., D. G. Waugaman e M. Johnson. "The Thermal Performance of the Cross-Flow Three-Dimensional Flat Plate Indirect Evaporative Cooler". Journal of Energy Resources Technology 114, n. 3 (1 settembre 1992): 181–86. http://dx.doi.org/10.1115/1.2905939.

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Evaporative coolers consist of two main types: (a) the direct evaporative cooler in which water mixes with the air to be cooled; and (b) the indirect evaporative cooler in which water is sprayed into alternate passages cooling the secondary airflow, which in turns cools the primary flow which then passes to the building to be cooled. A three-dimensional numerical evaluation of the indirect cooler is given. Energy and mass balance equations are derived for the primary and secondary flows and the effectiveness is calculated for different variable inlet velocities and compared with experimental values.

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Yu, F. W., e K. T. Chan. "Application of Direct Evaporative Coolers for Improving the Energy Efficiency of Air-Cooled Chillers". Journal of Solar Energy Engineering 127, n. 3 (20 luglio 2005): 430–33. http://dx.doi.org/10.1115/1.1866144.

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This paper describes how direct evaporative coolers can be used to improve the energy efficiency of air-cooled chillers in various operating conditions and with different strategies for staging condenser fans. These coolers are installed in front of air-cooled condensers to precool outdoor air before entering the condensers. A simulation analysis on an air-cooled chiller equipped with a direct evaporative cooler showed that when head pressure control is used, the cooler enables the condensing temperature to drop by 2.1–6.2°C, resulting in a 1.4-14.4% decrease in chiller power and a 1.3–4.6% increase in the refrigeration effect. When the chiller with the cooler operates under condensing temperature control, where condenser effectiveness is enhanced by staging all condenser fans, there is a savings in chiller power of 1.3-4.3% in some operating conditions in which the drop in compressor power exceeds the additional condenser fan power due to the pressure drop across the cooler.

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Hartwig, F. P., F. P. Lisboa, G. A. Monteiro, R. R. D. Maziero, M. A. Alvarenga, F. O. Papa e J. A. Dell'aqua. "22 EFFECT OF CHOLESTEROL ADDITION TO EQUINE SPERM MEMBRANE ON FERTILITY". Reproduction, Fertility and Development 25, n. 1 (2013): 158. http://dx.doi.org/10.1071/rdv25n1ab22.

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Artificial insemination with cooled-shipped semen has been widely used in horse breeding. However, some stallions, referred to as poor coolers, present abrupt fertility decrease when their semen is processed, cooled, and transported. Cholesterol incorporation into sperm membranes improves the quality of cryopreserved semen by increasing the sperm membrane stability and fluidity at low temperatures. Despite the beneficial effect of cholesterol addition on sperm quality, studies demonstrate that the presence of large amounts of cholesterol in the plasma membrane interferes with the physiological process of sperm capacitation and is detrimental to frozen equine sperm fertility. The aim of this study was to assess the fertility of cooled semen from good-cooler and poor-cooler stallions after adding cholesterol to sperm membranes. Two stallions were used and classified as good cooler (n = 1) and poor cooler (n = 1) based on the ability to maintain sperm progressive motility after 24 h of cooling at 5°C. For classification of the stallions, the fertility history was also taken into account through the results of pregnancy per cycle using inseminations with cooled semen (<50% for poor cooler and >70% for good cooler). Ejaculates of these stallions were subjected to 2 treatments: control (CON) and cholesterol (CLC). In the CON group, the semen was extended to 30 × 106 sperms mL–1 with skim milk-based extender (BotuSemen™). In the CLC group, the semen was extended as in the CON group plus 0.25 µL/1 × 106 sperms of 6.1 mM cholesterol-loaded cyclodextrin was added. Afterwards, both treatments were cooled at 5°C for 24 h. To test the fertility of poor-cooler and good-cooler stallions, 2 cycles from 25 mares and 2 cycles from 10 mares were respectively used. For both stallions, randomly for each mare, the inseminations were performed by alternating both treatments. If the mare was first inseminated with the CLC treatment, in the next cycle the CON treatment was used and vice versa. After 24 h of ovulation induction, the inseminations were done in the uterine body with 1 × 109 viable cells. Statistical analyses were performed using the Fisher exact test and significance was set at P < 0.05. For the poor cooler, the CON treatment presented 44% pregnancy/cycle compared to 76% for the CLC treatment (11/25a v. 19/25b). For the good cooler, both treatments presented 80% (8/10) pregnancy/cycle. The results suggest that the fertility capability of stallions is not affected by incorporation of cholesterol-loaded cyclodextrin to the sperm plasma membrane. Additionally, the utilization of cholesterol-loaded cyclodextrin may be an option to enable the utilization of cooled-shipped semen from poor cooler stallions for AI programs.

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HAN, Bo, Guo-ye JING, Ang LI e Hao-jie HAO. "Construction technology and parameter calculation of air drilling with raise boring machine". E3S Web of Conferences 233 (2021): 01056. http://dx.doi.org/10.1051/e3sconf/202123301056.

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Based on the characteristics of raise boring technology and air drilling technology, the construction equipment and process of raise boring with air as circulating medium are studied. Raise air drilling equipment includes the hydraulic control system, the air-cooled cooler and the air compressor. The drilling process is that the bit is cooled by the high-pressure air, at the same time, the broken rock debris generated in the drilling process are discharged to the ground, and the high temperature hydraulic oil is cooled by the air-cooler cooler. By the study above, the problems are solved effectively such as heat dissipation, cooling and rock debris collection and discharge in the process of construction with raise boring machines without drilling fluids. Based on the basic assumption and the aerodynamic theory, the circulation system pressure of the raise air drilling is studied, the calculation method and formula of the annular pressure drop, bit pressure drop and rod pressure drop are presented. The research results can provide theoretical guidance and technical support for the application of raise air drilling technology.

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Lemons, Angela R., Mary Beth Hogan, Ruth A. Gault, Kathleen Holland, Edward Sobek, Kimberly A. Olsen-Wilson, Yeonmi Park et al. "Microbial rRNA sequencing analysis of evaporative cooler indoor environments located in the Great Basin Desert region of the United States". Environmental Science: Processes & Impacts 19, n. 2 (2017): 101–10. http://dx.doi.org/10.1039/c6em00413j.

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Woo, Koan Sik, Hyun-Joo Kim, Ji Hae Lee, Byong Won Lee, Yu Young Lee, Byoung Kyu Lee e Jee Yeon Ko. "Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods". Journal of Food Quality 2018 (26 luglio 2018): 1–9. http://dx.doi.org/10.1155/2018/4874795.

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This study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and high-pressure rice cookers, with and without the addition of alcohol (15%, v/v). The water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. The peak, trough, final, and setback viscosities decreased, but the breakdown viscosity increased. The total polyphenol and flavonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. The flavonoid contents were 10.33 and 8.90 times higher than plain rice. The predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. The DPPH- and ABTS-radical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in different ways; these data will aid manufacturers.

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STERN, NORMAN J., e CARL S. CUSTER. "Salmonella Growth in Cooked Beef at Selected Cooling Rates". Journal of Food Protection 48, n. 12 (1 dicembre 1985): 1046–49. http://dx.doi.org/10.4315/0362-028x-48.12.1046.

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Results of this study support the present USDA Food Safety Inspection Service (FSIS) cooling requirement for cooked meat products and remind the consumer to refrigerate such products. USDA FSIS requires food processors to cool certain cooked meat products between 4 and 49°C within 2 h. Our study evaluated the adequacy of that requirement by determining how cooling rates affected growth of salmonellae in cooked meats. Two strains of Salmonella sp. showing resistance to multiple antibiotics were compared with a susceptible strain, and were shown to be similar in growth capabilities. These antibiotic resistant strains were inoculated in ground beef or beef cubes. In experiments simulating precooking contamination, heavily inoculated (109 CFU/g) ground beef meatballs were cooked to 63°C (145°F) and cooled to either 23 or 4°C (40°F) within 2 to 6 h. Increases in the numbers of the surviving pathogen were small (ca. 0.1 log10/g) when the product was cooled to 4°C within 2 h. Surviving salmonellae increased greater than tenfold when the meats were cooled over intervals of 6 h. A 4-h cooling interval permitted an intermediate growth rate. Salmonella held in ground beef at 23°C for 6 h showed less than 1-log10 increase per gram. Experiments with Salmonella inoculated onto the surface of beef cubes after cooking also indicated that the 2-h cooling interval prevented substantive proliferation.

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GILL, C. O., J. DEVOS, M. BADONI e X. YANG. "Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions". Journal of Food Protection 79, n. 2 (1 febbraio 2016): 205–12. http://dx.doi.org/10.4315/0362-028x.jfp-15-116.

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ABSTRACT Inactivation of Escherichia coli O157:H7 in beef roasts cooked under selected cooking conditions was evaluated. Eye of round roasts were each inoculated at five sites in the central plane with a five-strain cocktail of E. coli O157:H7 at ca. 6.3 log CFU per site and cooked to center temperatures of 56 to 71°C in a convection oven set at 120, 140, 180, or 200°C, in a conventional oven set at 120 or 210°C, and in a slow cooker set on high or low. Prime rib roasts were each inoculated at 10 sites throughout the roast with the same E. coli O157:H7 cocktail at ca. 6.6 log CFU per site and cooked in the conventional oven set at 140 or 180°C to center temperatures of 58 to 71°C. The number of sites yielding E. coli O157:H7 after cooking decreased with increasing roast center temperature for the eye of round roasts cooked in the convection oven or in the slow cooker at a given setting, but this trend was not apparent for roasts of either type cooked in the conventional oven. Reductions of E. coli O157 in both types of roasts were generally less at the center than at other locations, particularly locations closer to the surface of the meat. When eye of round roasts were cooked to the same center temperature in the convection oven, the reduction of E. coli O157:H7 increased with increasing oven temperature up to 180°C and decreased after that. The reduction of E. coli O157:H7 in replicate roasts cooked under conditions in which the organism was not eliminated during cooking mostly differed by >1 log CFU per site. However, E. coli O157:H7 was not recovered from any of the inoculation sites when eye of round roasts were cooked to 65, 60, 60, or 63°C in the convection oven set at 120, 140, 180, and 200°C, respectively; cooked to 63 or 71°C in the conventional oven set at 120 and 210°C, respectively; or cooked to 63°C in the slow cooker set at high or low. For prime rib roasts, E. coli O157:H7 was not recovered from any of the inoculation sites in roasts cooked to 71 or 58°C in the conventional oven set at 140 and 180°C, respectively.

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Fracassetti, Daniela, Carola Pozzoli, Sara Vitalini, Antonio Tirelli e Marcello Iriti. "Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars". Foods 9, n. 8 (22 luglio 2020): 967. http://dx.doi.org/10.3390/foods9080967.

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Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

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Kim, Mi-Hyun, e Hyun Jung Lee. "The Effect of Pressure or Non-Pressure Cooked Rice on Glucose Response and Satiety in Healthy Korean Women". Current Developments in Nutrition 4, Supplement_2 (29 maggio 2020): 758. http://dx.doi.org/10.1093/cdn/nzaa052_027.

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Abstract Objectives This study examined the effect of pressure or non-pressure cooked rice on glycemic response and satiety of healthy women in South Korea. Methods A total of 18 non-obese women aged 23–54 years participated in this study. On two separate mornings at intervals of 5 days or more, all participants were served with rice (200 ml) that was cooked either with pressure (using by an electronic pressure rice-cooker) or without pressure (using by in an electronic rice-cooker) and side dishes in a random order. The 200 ml of pressure cooked-rice contained 30 kcal higher in calories than the same amount of non-pressure cooked-rice, and the side dishes served with the cooked-rice were the same. Capillary blood-glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the test diet. We used a paired t-test to examine the difference and a significant level was set at P < 0.05. Results Although mean fasting glucose levels were not different, glucose levels at 30 minutes were significantly higher after eating the non-pressure cooked-rice meal than eating pressure cooked-rice meal (P < 0.01). However, total glucose response was not significantly different between the two meals. Though the pressure cooked-rice contained more calories than non-pressure cooked-rice, the feeling of hunger and desire to eat after eating the meals were not significantly different. Compared to eating pressure cooked-rice, feeling of fullness was lower at 60 (P < 0.05) and 90 (P < 0.01) minutes after consuming non-pressure cooked-rice meal; however, the difference was disappeared at 120 and 180 minutes after. Conclusions This study suggests that consuming pressure cooked-rice or non-pressure cooked-rice may affect total calorie intake. The intake of non-pressure cooked-rice may be a possible way to reduce calorie intake; however further research on the long-term effect is necessary. Funding Sources None.

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Arisseto, Adriana P., Eduardo Vicente e Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods". International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.

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Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not found above the limit of quantification in the pressure-cooked samples. No furan has either been found in reheated samples after 24 hours under cold storage. Although levels up to 173 μg/kg were already reported for commercial canned/jarred foods, it seems that the cooking in a pressure cooker may not represent a concern in relation to the occurrence of furan in foods.

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Kim, Hak Min, e Jeong Kuk Yeom. "Numerical Model for Water-Cooled EGR Cooler Performance Improvement". Transactions of the Korean Society of Mechanical Engineers - B 44, n. 1 (31 gennaio 2020): 61–67. http://dx.doi.org/10.3795/ksme-b.2020.44.1.061.

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Horák, Josef, e Petr Beránek. "A simulation apparatus for the experimental study of batch reactor control methods". Collection of Czechoslovak Chemical Communications 51, n. 6 (1986): 1259–67. http://dx.doi.org/10.1135/cccc19861259.

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A simulation apparatus for the experimental study of the methods of control of batch reactors is devised. In this apparatus, the production of heat by an exothermic reaction is replaced by electric heating controlled by a computer in a closed loop; the reactor is cooled with an external cooler whose dynamic properties can be varied while keeping the heat exchange area constant. The effect of the cooler geometry on its dynamic properties is investigated and the effect of the cooler inertia on the stability and safety of the on-off temperature control in the unstable pseudostationary state is examined.

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OLDS, D. A., A. F. MENDONCA, J. SNEED e B. BISHA. "Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74°C". Journal of Food Protection 69, n. 1 (1 gennaio 2006): 112–17. http://dx.doi.org/10.4315/0362-028x-69.1.112.

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The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (∼4.23 log CFU per roast), vacuum packaged, and heated to an internal temperature of 74°C. The cooked roasts were cooled as follows: whole roast cut into four quarters and held at 4°C (CM1); whole roast held in a blast chiller (CM2); whole roast loosely wrapped and held at 4°C (CM3); and whole roasts (three per bag) held at 4°C (CM4). The roasts were analyzed for C. perfringens using Shahidi-Ferguson perfringens agar and anaerobic incubation (37°C, 24 h). None of the cooling methods met the amended 2001 U.S. Food and Drug Administration Food Code guidelines for safe cooling of potentially hazardous foods. Times taken for roasts to cool from 57 to 21°C using CM1, CM2, CM3, and CM4 were 2.27, 3.11, 6.22, and 8.71 h, respectively. Times taken for roasts (21°C) to reach 5°C ranged from 6.33 (CM1) to 19.45 h (CM4). Based on initial numbers of C. perfringens, no growth occurred in roasts cooled by CM1 or CM2, whereas numbers increased by 1.5 and 4.0 log in whole roasts cooled via CM3 and CM4, respectively. These findings indicate that certain food service cooling methods for whole cooked turkey roasts may result in proliferation of C. perfringens and increase the risk of foodborne illness by this pathogen.

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Wowiling, Fernando, Siegfried Berhimpon, Hens Onibala e Feny Mentang. "Kualitas Organoleptik dan Isotermis Sorpsi Air (ISA) Ikan Cakalang (Katsuwonus pelamis L.) Presto Asap Cair". MEDIA TEKNOLOGI HASIL PERIKANAN 8, n. 1 (24 ottobre 2019): 12. http://dx.doi.org/10.35800/mthp.8.1.2020.26012.

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Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally, it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes. The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51

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Barakov, A. V., V. Yu Dubanin, D. A. Prutskikh e A. A. Nadeev. "DEVELOPMENT OF AN EVAPORATING TYPE AIR COOLER FOR VENTILATION SYSTEMS". Russian Journal of Building Construction and Architecture, n. 3(51) (21 luglio 2021): 44–52. http://dx.doi.org/10.36622/vstu.2021.51.3.003.

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Statement of the problem. The air supplied to the premises during the hot season must be cooled to comfortable temperatures. Due to the fact that additional energy consumption for this cooling is not provided, it is possible to use an evaporative-type air cooler. However, the currently known results of experimental and theoretical studies of such devices do not allow their design, which prevents their spread. The structure of such an apparatus is considered and its theoretical and experimental studies are carried out, the results of which can be used for engineering calculation and design of such apparatus.Results. An evaporative-type air cooler designed by the authors for ventilation systems is described. A theoretical and experimental study of the air cooler has been carried out. Analytical relationships were obtained for determining the time of movement of the material checker in the "wet" chamber of the apparatus, the temperature of the cooled air and the temperature of the checker in any section of the circulation loop. Empirical relationships have been obtained for the efficiency coefficient of the cooler and its hydraulic resistance. Conclusions. The obtained dependencies will serve as the basis for the development of a methodology for the design calculation of indirect-evaporative air coolers with a moving fluidized bed in the field of centrifugal forces.

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Dussi, Maria Claudia, David Sugar, Anita Nina Azarenko e Timothy L. Righetti. "Effects of Cooling by Over-tree Sprinkler Irrigation on Fruit Color and Firmness in `Sensation Red Bartlett' Pear". HortTechnology 7, n. 1 (gennaio 1997): 55–57. http://dx.doi.org/10.21273/horttech.7.1.55.

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Over-tree sprinkler irrigation cooling treatments were applied to `Sensation Red Bartlett' pear trees during the final 30 days of fruit maturity in 1992 and 1993 when orchard air temperatures were >29 °C. Fruit from cooled trees were more red and less yellow than fruit from noncooled trees, resulting in lower hue values by the middle of the harvestable maturity period in both years of study. In 1992, cooled fruit had a greater portion of the fruit surface covered with red blush than fruit that were not cooled. Fruit firmness decreased more rapidly in fruit from cooled trees than in fruit from noncooled trees, indicating advanced maturity. Accordingly, cooled fruit should be harvested earlier than noncooled fruit to maintain postharvest quality. Differences between cooled and noncooled fruit with respect to hue, surface blush, and rate of firmness loss were more pronounced in a warm season requiring frequent cooling than in a cooler season.

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JUNEJA, Vijay K., Oscar P. SNYDER e Miriam CYGNAROWICZ-PROVOST. "Influence of Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ground Beef". Journal of Food Protection 57, n. 12 (1 dicembre 1994): 1063–67. http://dx.doi.org/10.4315/0362-028x-57.12.1063.

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The ability of Clostridium perfringens spores to germinate and grow was studied to determine a safe cooling rate for cooked beef. Beef samples were inoculated with a cocktail of three strains of heat-shocked C. perfringens spores (NCTC 8238, NCTC 8239 and ATCC 10288), vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60°C in 1 h. Then, samples were cooled through the temperature range of 54.4°C to 7.2°C at rates varying from 6 to 18 h. Samples were removed at various times during cooling to determine if the spores had germinated and multiplied. The samples were plated on tryptose-sulfite-cycloserine agar and incubated anaerobically at 37°C for 48 h. Minimal growth was observed with cooling periods of up to 15 h. However, with the time to achieve 7.2°C extended to 18 h, C. perfringens spores germinated and grew from an inoculum of approximately 1.5 log10 to about 6.0 log10 CFU/g. This study indicated that pasteurized cooked beef must be cooled to 72°C in 15 h or less to prevent C. perfringens foodborne disease outbreaks.

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He, D. F., M. Nakamura e M. Yoshizawa. "High-Tc DC SQUID system cooled by pulse-tube cooler". Physica C: Superconductivity 392-396 (ottobre 2003): 1416–19. http://dx.doi.org/10.1016/s0921-4534(03)01061-x.

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Gupta, Dileep Kumar, e Mani Shankar Dasgupta. "Simulation and Performance Evaluation of Finned Tube Gas Cooler for Trans-Critical CO₂ Refrigeration System". Applied Mechanics and Materials 281 (gennaio 2013): 324–28. http://dx.doi.org/10.4028/www.scientific.net/amm.281.324.

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Carbon dioxide is one of the rediscovered sustainable options, as CFCs and HFCs are now in the list of regulated substances, to be phased out in time bound way. There are however various challenges to the successful use of CO2 as refrigerant. Cost effective and widely acceptable technology is demand of the time. Performance of trans-critical CO2 refrigeration systems is found to be sensitive to the gas cooler design. In the present work a detailed mathematical model is developed for a finned tube air cooled gas cooler and the same is validated using published literature. Subsequently, to achieve the lowest possible approach temperature, the performance of the gas cooler is analyzed for various air velocity and alternate pipe arrangements. The effect of increase in size of gas cooler to its performance is also studied.

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26

Shi, Ling, Gang Wu, Xin Ming Yu e Zhi Yang Pang. "Thermal Analysis on Cryocooler Cooled High-Tc SMES Magnet". Applied Mechanics and Materials 152-154 (gennaio 2012): 80–85. http://dx.doi.org/10.4028/www.scientific.net/amm.152-154.80.

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A model high-Tc Super-conducting Magnet Energy Storage (SMES) magnet, which is winded with high-Tc super-conducting Bi-2223 trip, is cooled by GM cryo-cooler. The SMES cooling feature is investigated. It took about 17 hours to reach the minimum temperature for the SMES cooling, and its axial temperature difference is 2.8 K, the radial temperature difference is less than 1 K. The thermal contact resistance results in the resource of larger axial direction temperature difference. By improved, the cooling time is about 25 hours for the cryo-cooler cooled 35kJ SMES magnet, its axial direction temperature difference is 0.4 K. At loading 140 A direction current, the magnetic density is 4.5 T, no temperature rise is observed. At loading 60 A alternating current, the upside temperature rise of 35kJ SMES magnet is about 5 K. The 35kJ SMES magnet has been operated stably 480 hours.

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27

Valdés Kroff, Jorge R., Rosa E. Guzzardo Tamargo e Paola E. Dussias. "Experimental contributions of eye-tracking to the understanding of comprehension processes while hearing and reading code-switches". Linguistic Approaches to Bilingualism 8, n. 1 (17 maggio 2017): 98–133. http://dx.doi.org/10.1075/lab.16011.val.

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Abstract Researchers who study code-switching using lab-based approaches face a series of methodological challenges; these include, but are not limited to, using adequate techniques and tasks that allow for processing that reflects real-language usage and selecting stimuli that reflect the participants’ code-switching community norms. We present two illustrative eye-tracking studies that consider these challenges. Study 1 tests whether experience with code-switching leads to differential processing of Spanish determiner-English noun code-switches (e.g., una cookie ‘a cookie’). Study 2 examines auxiliary-verb code-switches involving the progressive structure (e.g., están cooking ‘are cooking’) and perfect structure (e.g., han cooked ‘have cooked’) while participants read either for comprehension or provide grammaticality judgments. The results of both studies highlight the advantages that eye-tracking provides when its use is accompanied by an appropriate bilingual sample, by stimuli that reflect actual bilingual language use, and by secondary tasks that do not invoke metalinguistic processes.

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28

Roskosz, Stanisław, Bartłomiej Dybowski e Robert Jarosz. "Influence of Mould Cooling Rate on the Microstructure of AZ91 Magnesium Alloy Castings". Solid State Phenomena 191 (agosto 2012): 115–22. http://dx.doi.org/10.4028/www.scientific.net/ssp.191.115.

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Magnesium alloys are the lightest, widely used structural material. They are often used in aeronautical and automotive industries, where the weight savings are essential. Due to high responsibility of the elements made from magnesium alloys it is important to achieve high quality castings without any defects. The paper presents results of investigations on impact of sand mould cooling rate on microstructure and quality of the castings. Six identical castings, fed and cooled in different ways were investigated. Studies consisted of: RTG investigations and SEM and LM observations. Microstructure was evaluated qualitatively and quantitatively. RTG investigations showed that casting without feeder and cooler, casting only with feeder and castings cooled with 20mm and 40mm thick cooler contains voids inside. Castings with feeder and coolers 20mm and 400mm thick were flawless. Microstructure evaluation showed that castings with and without defects have different structure. Castings with defects were characterized by higher volume fraction of Mg17Al12 intermetallic phase. Flawless castings were characterized by fully divorced eutectic.

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29

Toprek, Dragan, e Teresa Kurtukian-Nieto. "DESIR high resolution separator at GANIL, France". Nuclear Technology and Radiation Protection 27, n. 4 (2012): 346–50. http://dx.doi.org/10.2298/ntrp1204346t.

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A high-resolution separator for the SPIRAL2/DESIR project at GANIL has been designed. The extracted isotopes from SPIRAL2 will be transported to and cooled in a RFQ cooler yielding beams with very low transverse emittance and energy spread. These beams will then be accelerated to 60 keV and sent to a high-resolution mass separator where a specific isotope will be selected. The good beam properties extracted from the RFQ cooler will allow one to obtain a mass resolution of c26000 with the high-resolution mass separator.

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30

Wang, Xiu Ye, Guo Bin Li e Nan Xu. "The Design of Exhaust Gas Cooler for Diesel Particulate Bag Filter". Applied Mechanics and Materials 737 (marzo 2015): 608–11. http://dx.doi.org/10.4028/www.scientific.net/amm.737.608.

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Currently, the application of bag-filter technology in controlling diesel exhaust particulate emissions has been close to practical stage. As one of the key links in bag-filter technology, engine exhaust cooling can directly influence working safety of the entire exhaust particulate filter system. Thermodynamic calculations and experimental research of water-cooled chiller has provided a feasible basis for water cooler to be used in actual diesel exhaust particulate emission control system. The cooler can make engine exhaust temperature drop from 400 to 180 . Even when engine works in high-speed and high-load condition, inlet exhaust temperature of cooler can descend from 500 to 190 or so after cooling, which can still meet bag-filter system requirement of below 200 .

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31

Kishimoto, Shunji. "Pulse-height measurements with a cooled avalanche-photodiode detector". Journal of Synchrotron Radiation 5, n. 3 (1 maggio 1998): 883–85. http://dx.doi.org/10.1107/s0909049598000041.

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Abstract (sommario):

A cooled avalanche-photodiode (APD) detector has been developed for X-ray diffraction experiments. Although an APD is normally used at room temperature and a high internal gain, the energy resolution can be improved by decreasing temperature and gain. The APD device was cooled to 253 K by a thermoelectric cooler. When the gain was M = 13, the energy resolution was 5% (FWHM) at 16.53 keV with a charge-sensitive preamplifier. By scanning the discriminator threshold level of a fast-counting system, energy spectra were obtained at M ≃ 50 and count rates of up to 4.7 × 107 s−1.

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32

Joshi, Tribhuwan Chandra, e Yogendra Singh Kushwah. "Thermal design of liquid cooled charge air cooler: A computational approach". Invertis Journal of Renewable Energy 7, n. 3 (2017): 147. http://dx.doi.org/10.5958/2454-7611.2017.00021.2.

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33

Koh, Kwangoh, Ye-Jung Kim e Hee-Seon Kim. "Nutrition Analyses of Nutrition Bar Cooked with a Solar Box-cooker". Korean Journal of Human Ecology 25, n. 4 (31 agosto 2016): 487. http://dx.doi.org/10.5934/kjhe.2016.25.4.487.

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34

Jokinen, A., J. Huikari, A. Nieminen e J. Äystö. "The first cooled beams from JYFL ion cooler and trap project". Nuclear Physics A 701, n. 1-4 (aprile 2002): 557–60. http://dx.doi.org/10.1016/s0375-9474(01)01643-8.

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35

He, D. F., M. Yoshizawa, M. Nakamura e H. Itozaki. "Electronic Axial HTS dc SQUID Gradiometer Cooled by Pulse-Tube Cooler". IEEE Transactions on Appiled Superconductivity 15, n. 2 (giugno 2005): 703–6. http://dx.doi.org/10.1109/tasc.2005.850019.

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36

Yu, F. W., W. T. Ho, K. T. Chan e R. K. Y. Sit. "Probabilistic analysis of mist cooler effectiveness for air-cooled chiller systems". Energy and Buildings 158 (gennaio 2018): 1553–63. http://dx.doi.org/10.1016/j.enbuild.2017.11.061.

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37

Hu, Tian, Yan Li e Ren Yuan Tang. "Calculation of Fluid Flow Field and Thermal Field for Air-to-Air Cooled Medium Motor". Applied Mechanics and Materials 543-547 (marzo 2014): 362–65. http://dx.doi.org/10.4028/www.scientific.net/amm.543-547.362.

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Abstract (sommario):

For an air-to-air cooled medium motor, to ensure the cooling effect of the motor, the physical model of the motor cooling air inside the cooler was built. By the finite volume method according to the computational fluid mechanics (CFD) principle, the three-dimensional turbulent flow field in computational domain was simulated numerically using boundary conditions of the inlet and outlet obtained from engineering calculations. From the result, the thermal field of cooler was calculation. Finally, through the comparison, the cooler cooling the motor cooling effect sufficient play , the outer duct can effectively reduce the internal temperature of the cooling gas duct , the air duct outside the cooling gas declined about 35 °C after cooling the temperature of the air duct, the calculation method is feasible for the motor cooling system design overall foundation .

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38

Niu, Ran, Baokuan Li, Zhongqiu Liu, Lifu Bu, Xianglong Li, Xiao Yang e Fumitaka Tsukihashi. "Experimental Investigation of Solidification in the Cast Mold with a Consumable Cooler Introduced Inside". Metals 9, n. 1 (9 gennaio 2019): 55. http://dx.doi.org/10.3390/met9010055.

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The microstructure is of great significance for the stability and mechanical performance of the cast slab. Recently, an innovative technology of feeding a consumable cooler into the mold has been proposed to improve the internal quality of castings. But the mechanism is not clear. In the present work, a water-cooled transparent laboratory equipment was set up and solidification of NH4Cl-70%H2O solution was studied to observe the in-situ growth and sedimentation of crystals. The experiments were conducted with and without adding a consumable cooler. Morphology variation of the solidification structure was visualized and temperature distribution during the process was recorded. Results show that introduction of the consumable cooler significantly reduces the temperature of the central zone. Melting of the consumable cooler can supply a large quantity of equiaxed crystals, which prevent the growth of columnar dendrites and thereby promote columnar to equiaxed transition (CET). Moreover, the enhanced convection shows an effect of grain refinement.

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39

Schmidt, Franciny C., Ana Fuentes, Rafael Masot, Miguel Alcañiz, João B. Laurindo e José M. Barat. "Assessing heat treatment of chicken breast cuts by impedance spectroscopy". Food Science and Technology International 23, n. 2 (19 luglio 2016): 110–18. http://dx.doi.org/10.1177/1082013216659609.

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The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking–cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.

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40

Chung, Ill-Min, Bo-Ra Yu, Inmyoung Park e Seung-Hyun Kim. "Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker". Journal of Agricultural and Food Chemistry 62, n. 49 (24 novembre 2014): 11862–68. http://dx.doi.org/10.1021/jf5033944.

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41

Ramires Neto, C., M. M. B. Castro-Chaves, Y. F. R. Sancler-Silva, R. C. Uliani, P. V. L. Oliveira, C. P. Freitas-Dell'aqua, F. O. Papa e M. A. Alvarenga. "65 ARE “BAD FREEZER” STALLIONS ALSO “BAD COOLER” STALLIONS?" Reproduction, Fertility and Development 27, n. 1 (2015): 125. http://dx.doi.org/10.1071/rdv27n1ab65.

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Abstract (sommario):

Several factors can interfere with sperm cryopreservation resistance, especially the genetic factors and those related to the plasma membrane composition of the sperm and seminal plasma. However, it is still unclear if the same factors that confer freezing resistance will perform the same role during the cooling process. Thus, the aim of this study was to determine the relation between the resistance to freezing and cooling processes in stallions. Two ejaculates from each of 75 stallions were used. All animals showed good quality of fresh semen (total motility higher than 60% and plasma membrane integrity higher than 50%). After collection, the semen was diluted 1 : 1 with commercial skim milk-based extender (Botu-SemenTM, Botupharma, Brazil) and then a part was designed to cooling and the another to freezing. The cooled semen was divided into 2 groups: Group PS, in which the semen was diluted with Botu-SemenTM at a concentration of 50 × 106 sperm mL–1, and Group SPS, which was subjected to a centrifugation at 600 × g for 10 min and resuspended with Botu-SemenTM at 50 × 106 sperm mL–1. Semen samples from both groups were placed in the same cooling passive system for a period of 24 h/5°C. To accomplish the freezing process, the semen sample was subjected to centrifugation at 600 × g for 10 min. The supernatant was discarded, and the pellet was re-suspended in a Botu-CrioTM. The straws were frozen according to the manufacture. The sperm parameters from fresh semen, cooled semen for 24 h with and without seminal plasma, and frozen semen were evaluated for kinetics by computer-assisted semen analysis and for plasma membrane integrity (IMP%) by epi-fluorescence microscopy. The animals were classified in relation to their resistance to cooling and freezing processes as follow: “bad coolers” – reduction in sperm total motility and in plasma membrane integrity higher than 35% after 24 h of cooling in samples with seminal plasma; “good coolers” – reduction in sperm total motility and in plasma membrane integrity lower than 35% after 24 h of cooling in samples with seminal plasma; “bad freezer” – sperm total motility lower than 40% and progressive motility lower than 20% in seminal sample after thawing; “good freezer” – sperm total motility higher than 60% and progressive motility higher than 30% in seminal sample after thawing. The comparison between the resistance to cooling and freezing processes was performed by Fisher's exact test. The level of significance was 5%. No difference (P < 0.05) between the resistance to cooling and freezing processes was observed. The percentage of stallions “good freezer” and “good cooler” was 54%, “good freezer” and “bad cooler” was 22.6%, “bad freezer” and “good cooler” was 12%, and “bad freezer” and “bad cooler” was 10.6%. Within stallions classified as “good freezer” and “bad cooler,” 52.9% also were “good cooler” when the seminal plasma was removed before the cooling process, and 47.1% remained as “bad cooler.” The result of this study demonstrates that there is a strong relation between the resistance to cooling and freezing processes in stallions. In stallions categorized as “bad cooler,” the seminal plasma presents a major influence on the quality and longevity of cooled semen.

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42

Huber, E., L. P. Soares, B. A. M. Carciofi, H. Hense e J. B. Laurindo. "Vacuum Cooling of Cooked Mussels (Perna perna)". Food Science and Technology International 12, n. 1 (febbraio 2006): 19–25. http://dx.doi.org/10.1177/1082013206062387.

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Abstract (sommario):

Mussels pass through a thermal treatment during industrial processing with hot water or steam and then are pre-cooled before the manual extraction of the meat. This pre-cooling is classically accomplished by the immersion of the cooked mussels in cold water. In this work, vacuum cooling of mussels after the cooking stage was used as a technique to quickly decrease the product temperature and to avoid a possible microbial contamination by the cooling water or by manipulation. In about 3 minutes, mussels were cooled from about 90 °C to 20 °C. The relative weight loss during the vacuum cooling of the whole sample (meat and shell) was about 8% of the initial sample’s weight, for temperatures drop cited above. In this way, there was a 8.7 0.26 °C temperature drop for each 1% of weight loss. For separated meat (without shell), the ratio was 7.5 0.30 ºC per 1% weight loss, which agreed with the literature for vacuum cooling of meats in general. A simple numerical simulation was able to determine weight loss during the vacuum cooling process, providing data that agreed very well with experimental results. The vacuum cooling technique is a promising alternative for processing pre-cooked mussels, because process time is shortened and cross-contamination risk is significantly reduced in the cooling stage. The water loss is not a serious problem when the cooled mussels are canned in brine.

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43

Arun, BS, e V. Mariappan. "Experimental study of an ultrasonic regenerative evaporative cooler for a desiccant cooling system". Building Services Engineering Research and Technology 40, n. 2 (2 novembre 2018): 151–75. http://dx.doi.org/10.1177/0143624418810934.

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Abstract (sommario):

This paper presents fabrication of an ultrasonic regenerative evaporative cooler, coupled with a desiccant dehumidifier. Ultrasonic regenerative evaporative cooler consists of several sets of a dry channel and a wet channel. A part of the air from the dry channel is redirected into the wet channel where it is cooled by evaporation of water mist from an ultrasonic atomiser. Air flowing through dry channels is pre-cooled by heat transfer between wet and dry channels, without changing its humidity. In this cooler, the conventional hygroscopic layer for wetting the plate surface is replaced with the water mist. It is observed that the performance of the cooling system significantly depends on the channel spacing, channel length, inlet airflow rate and extraction ratio, and marginally depends upon feed water temperature. The room cooling capacity is eminently responsive to both air mass flow rate and extraction ratio. The maximum available room cooling capacity of 339.8 W is obtained for the optimal values of 0.0488 kg/s mass flow rate of air and 0.37 extraction ratio. The prototype achieved wet-bulb effectiveness values as high as 1.15 and delivered more than 10℃ temperature drop. Practical application: An ultrasonic regenerative evaporative cooler can be coupled with a desiccant dehumidification unit for use in hot and humid climate to achieve comfort condition utilising less energy and feed water when compared to the vapour compression refrigeration system. From this prototype researchers and engineers can develop, by combining desiccant regenerators and evaporative coolers which use ultrasonic method for low-temperature dehydration of desiccant substance. Solar thermal energy can also be directly utilised for marginally heating the desiccant substance during the regeneration process. Overall, this system can contribute to the development of energy efficient buildings.

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44

Coşansu, Serap, e Özlem Kıymetli. "Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi". Turkish Journal of Agriculture - Food Science and Technology 4, n. 11 (12 novembre 2016): 919. http://dx.doi.org/10.24925/turjaf.v4i11.919-925.727.

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Abstract (sommario):

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

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45

Goswami, D. Y., G. D. Mathur e S. M. Kulkarni. "Experimental Investigation of Performance of a Residential Air Conditioning System with an Evaporatively Cooled Condenser". Journal of Solar Energy Engineering 115, n. 4 (1 novembre 1993): 206–11. http://dx.doi.org/10.1115/1.2930051.

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Abstract (sommario):

This paper presents an experimental investigation of the use of indirect evaporative cooling process to increase the performance of an air-to-air vapor compression refrigeration system. The condenser of an existing 2.5 ton (8.8 kW) air conditioning system at the University of Florida’s Energy Park in Gainesville was retrofitted with a media pad type evaporative cooler, a water source, and a pump. The system performance was monitored without and with the evaporative cooler on the condenser. The data show that electric energy savings of 20 percent can be achieved by using an evaporatively cooled air condenser. The energy savings can pay for the cost associated with retrofitting the condenser in as little as two years.

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46

He, D., M. Yoshizawa, H. Yashiro e M. Nakamura. "High-Tc dc SQUID Cooled by Pulse-Tube Cooler and Corrosion Measurements". IEEE Transactions on Appiled Superconductivity 15, n. 1 (marzo 2005): 40–43. http://dx.doi.org/10.1109/tasc.2005.844130.

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47

Hu, H. M., T. S. Ge, Y. J. Dai e R. Z. Wang. "Experimental study on water-cooled thermoelectric cooler for CPU under severe environment". International Journal of Refrigeration 62 (febbraio 2016): 30–38. http://dx.doi.org/10.1016/j.ijrefrig.2015.10.015.

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48

CAVALCANTE, RODRIGO BARBOSA MONTEIRO, MARCOS ANTÔNIO DA MOTA ARAÚJO, MAURISRAEL DE MOURA ROCHA e REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO. "EFFECT OF THERMAL PROCESSING ON CHEMICAL COMPOSITIONS, BIOACTIVE COMPOUNDS, AND ANTIOXIDANT ACTIVITIES OF COWPEA CULTIVARS". Revista Caatinga 30, n. 4 (dicembre 2017): 1050–58. http://dx.doi.org/10.1590/1983-21252017v30n426rc.

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Abstract (sommario):

ABSTRACT This study aimed to determine the effect of cooking on the centesimal compositions, the content of bioactive compounds, and antioxidant activities in beans of the cowpea cultivars. The beans were cooked without soaking (1:5 w/v) in a pressure cooker for 780 seconds. Statistical analysis was performed using Student’s t-test to determine the difference between means of raw and cooked beans. One-way ANOVA: post-hoc Tukey’s test was applied at 5% to compare the data of the cultivars. Significant difference (p 0.05) was noted between the moisture contents of samples, with values ranging from 10.69 to 11.37% in the raw beans and 63.32 to 75.43% in the cooked ones. Only BRS Marataoã showed a slight reduction (1.24%) in the energy value. The total polyphenol content in cooked beans decreased on discarding the broth. BRS Marataoã showed the highest levels of total polyphenols and flavonoids in raw beans, cooked beans, and broth. The raw beans of the cultivar BRS Itaim had greater content of condensed tannins and total anthocyanins. The raw beans, cooked beans, and broth showed statistically significant differences between their antioxidant activities, and the best results were found in the samples not subjected to thermal processing, particularly in BRS Marataoã. In conclusion, cooking influenced the concentration of bioactive compounds and antioxidant activities of the beans. Therefore, it is recommended that cooked cowpea beans should be consumed with the cooking broth for optimization of antioxidants.

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Gajarlawara, Nilesh, Gaddale Rao e Madhu Murthy. "Experimental investigations of effects of cooling/non cooling of EGR on two level of compression ratio in a common rail diesel engine". Thermal Science 19, n. 6 (2015): 1995–2002. http://dx.doi.org/10.2298/tsci130804013g.

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Abstract (sommario):

EGR cooling is followed for many years and proven as an efficient technique for reducing NOx-PM emissions. EGR cooling helps in emission reduction of NOx and PM. But, it brings associated issues like cooler fouling; misfiring in cold condition, if cooling is not bypassed, during cold start. Also, it increases HC and CO emissions thus leading to increased loading of diesel oxidation catalyst. In the present study, two engine operating points were chosen from EUDC part of modified NEDC cycle for India. The two set of compression ratios were prepared. The NOx-PM along with HC and CO emissions were measured with 18.5CR. The emissions with cooled EGR were taken first which form the base optimization. The cooler was removed from the EGR circuit and same measurements were done. In the third step, the increased NOx due to non-cooled EGR was brought to the original value by increasing the Injection rail pressure and EGR rates simultaneously. In this process, the PM emission was found to be increasing marginally from its optimized value. The same experimentation was repeated for the 16.5 compression ratio. Both the compression ratios exhibit the similar trends of emissions. The magnitude of NOx PM, HC and CO differs for both the compression ratios. In order to meet the baseline optimized NOx-PM emissions with prime objective to get rid of EGR cooler and gain cost saving, reduced compression ratio found to be promising solution. There was marginal increase in CO and HC emission with this approach.

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50

Usmonov, Nzomjon, Yusufbek Abdullabekov e Saodat Axmatova. "Development of an experimental facility for cooling circulated water of industrial plants". E3S Web of Conferences 304 (2021): 01011. http://dx.doi.org/10.1051/e3sconf/202130401011.

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Abstract (sommario):

The article discusses the installation and the hydrodynamic results analysis of three-phase fluidized bed experimental studies. An energy coefficient linear dependence of the circulating water evaporative cooler of the considered type on the irrigation coefficient has been experimentally established. The dependence of the fraction of circulating water evaporated moisture in an evaporative cooler of the type under consideration on the cooled water temperature at the inlet to the cooler and the irrigation coefficient has been established. The analysis of hydrodynamic and thermal processes occurring in a three-phase fluidized bed is carried out, and the main technological parameters for the optimal operation of installations with the specified bed are obtained in relation to solving the problem of cooling the circulating water. The dependence of the expansion of a three-phase fluidized bed on air velocity and irrigation density has been investigated. On the basis of the performed experimental studies, empirical formulas for calculations are derived.

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