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Статті в журналах з теми "Heat transfer intensity"
Hu, Gui Chuan, and Jing Hua Liu. "Thermo-Mechanical Couple Analysis of Cylinder Head Joint with Quadratic Contact." Advanced Materials Research 871 (December 2013): 141–44. http://dx.doi.org/10.4028/www.scientific.net/amr.871.141.
Повний текст джерелаHu, Gui Chuan, and Jing Hua Liu. "The Thermo-Mechanical Couple Analysis Base on Assembly." Applied Mechanics and Materials 467 (December 2013): 416–19. http://dx.doi.org/10.4028/www.scientific.net/amm.467.416.
Повний текст джерелаKindzera, Diana, Roman Hosovskyi, Volodymyr Atamanyuk, and Dmytro Symak. "Heat Transfer Process During Filtration Drying of Grinded Sunflower Biomass." Chemistry & Chemical Technology 15, no. 1 (February 15, 2021): 118–24. http://dx.doi.org/10.23939/chcht15.01.118.
Повний текст джерелаPlotnikov, L. V., Y. M. Brodov, and M. O. Misnik. "Heat transfer intensity of pulsating gas flows in the exhaust system elements of a piston engine." E3S Web of Conferences 124 (2019): 01015. http://dx.doi.org/10.1051/e3sconf/201912401015.
Повний текст джерелаChernica, I. M., M. K. Bologa, O. V. Motorin, and I. V. Kozhevnikov. "Enhancement of heat transfer at boiling in electrohydrodynamic flow." Journal of Physics: Conference Series 2088, no. 1 (November 1, 2021): 012005. http://dx.doi.org/10.1088/1742-6596/2088/1/012005.
Повний текст джерелаWang, Zhao Hui, and Guohua Chen. "Heat and mass transfer during low intensity convection drying." Chemical Engineering Science 54, no. 17 (September 1999): 3899–908. http://dx.doi.org/10.1016/s0009-2509(98)00408-4.
Повний текст джерелаDerevich, I. V., and L. I. Zaichik. "Influence of particles on the turbulent heat-transfer intensity." Journal of Engineering Physics 48, no. 4 (April 1985): 403–8. http://dx.doi.org/10.1007/bf00872062.
Повний текст джерелаStepanov, Oleg, Boris Aksenov, Natalia Rydalina, and Elena Antonova. "Heat-exchange units with porous inserts." E3S Web of Conferences 140 (2019): 05006. http://dx.doi.org/10.1051/e3sconf/201914005006.
Повний текст джерелаSaponenko, Dmitry, and Boris Semenov. "A source-sink approach for computation of intensity of low-potential underground heat non-stationary extraction." Energy Safety and Energy Economy 5 (November 2020): 28–36. http://dx.doi.org/10.18635/2071-2219-2020-5-28-36.
Повний текст джерелаLi, Zhi, Zhong Min Li, and Jun Guo. "Heat Transfer and Flow Characteristics of Liquid Nitrogen Laminar Fulling Films in Cryogenic Heat Transfer." Applied Mechanics and Materials 148-149 (December 2011): 1514–18. http://dx.doi.org/10.4028/www.scientific.net/amm.148-149.1514.
Повний текст джерелаДисертації з теми "Heat transfer intensity"
Sawyer, Mikel Louis. "High intensity heat transfer to a stream of monodispersed water droplets." Diss., Georgia Institute of Technology, 1996. http://hdl.handle.net/1853/17991.
Повний текст джерелаMartin, Damian. "Effects of high intensity, large-scale free-stream turbulence on combustor effusion cooling." Thesis, Loughborough University, 2013. https://dspace.lboro.ac.uk/2134/14725.
Повний текст джерелаNix, Andrew Carl. "Effects of High Intensity, Large-Scale Freestream Combustor Turbulence On Heat Transfer in Transonic Turbine Blades." Diss., Virginia Tech, 2003. http://hdl.handle.net/10919/27451.
Повний текст джерелаPh. D.
Ikhwan, Nur. "Numerical simulations of the effect of turbulence intensity and integral length scale on stagnation region heat transfer." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape4/PQDD_0035/MQ62389.pdf.
Повний текст джерелаBellerová, Hana. "Rozvoj inverzních úloh vedení tepla se zaměřením na velmi rychlé procesy v mikroskopických měřítcích." Doctoral thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2011. http://www.nusl.cz/ntk/nusl-233976.
Повний текст джерелаEnico, Daniel. "External Heat Transfer Coefficient Predictions on a Transonic Turbine Nozzle Guide Vane Using Computational Fluid Dynamics." Thesis, Linköpings universitet, Mekanisk värmeteori och strömningslära, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-178173.
Повний текст джерелаOzturk, Burak. "Combined effects of Reynolds number, turbulence intensity and periodic unsteady wake flow conditions on boundary layer development and heat transfer of a low pressure turbine blade." [College Station, Tex. : Texas A&M University, 2006. http://hdl.handle.net/1969.1/ETD-TAMU-1150.
Повний текст джерелаGomes, Carolina Lugnani. "Impact of end-point temperature of different heat transfer processes in sensory profile of beef strip loin steaks = Impacto da temperatura final interna em diferentes processos de transferênncia de calor no perfil sensorial de contrafilé bovino." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254241.
Повний текст джерелаTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: Dois métodos de cocção (forno e chapa) e três temperaturas internas finais (65, 71 e 77°C) foram aplicados em contrafilé bovino (m. longissimus lumborum), com o objetivo de avaliar qual dos procedimentos proporciona a obtenção de um produto com perfil sensorial descritivo superior em relação à qualidade sensorial. As amostras de contrafilé, porção compreendida da 12º costela e a 2º vértebra lombar, de meias carcaças esquerdas de bovinos da raça Angus, da mesma idade e acabamento de gordura, foram coletadas e congeladas (-20ºC). Cada peça foi cortada em seis bifes de 2.54 cm, que foram embalados a vácuo e mantidos congelados. Os bifes foram distribuídos em seis tratamentos. Para a cocção, os bifes foram descongelados a 4°C por 24 horas antes das análises. As temperaturas internas foram monitoradas por meio de termopares inseridos no centro geométrico de cada bife. Para a perda de peso por cocção, houve interação significativa do método de cocção X temperatura interna final (p=0.002). O aumento da temperatura aumentou constantemente as perdas por cocção em ambos os métodos de cocção, de 65ºC para 77ºC. A 65ºC e 71ºC as perdas por cocção foram similares entre forno e chapa, enquanto a 77ºC, as amostras assadas no forno tiveram as maiores perdas, provavelmente devido ao longo tempo de preparo. Para a força de cisalhamento, não houve interação do método de cocção X temperatura interna final (p=0.54). Os bifes preparados a 65°C e 71ºC tiveram menores valores de WBSF (p<0,05), enquanto que aqueles preparados a 77°C tiveram valores maiores (p<0,05). Na análise de aceitação, a aparência, o aroma e o sabor tiveram maior aceitação nas amostras preparadas no forno elétrico em temperaturas mais altas, entretanto a maciez e a suculência tiveram maior aceitação nas amostras preparadas em temperaturas mais baixas, independente do método de cocção. Os bifes grelhados na chapa elétrica a 65°C foram melhores, porque proporcionaram a obtenção de uma amostra com aceitação significativamente superior em relação a todas as características sensoriais analisadas. Na Análise Descritiva Quantitativa, os bifes do forno e da chapa a 65°C foram principalmente caracterizados pelos atributos de aroma e sabor de sangue, sabor metálico, suculência, maciez, suculência aparente e cor interna vermelha. Na análise tempo-intensidade, a Imáx do estímulo maciez e suculência foi significativamente maior (p<0,05) no forno elétrico em relação à chapa elétrica. E em relação às temperaturas a Imáx das amostras submetidas a 65 e 71ºC não diferiram (p>0,05), mas diferiram (p<0,05) das amostras a 77ºC. O Ttot não foi diferente (p>0,05) para as amostras nos métodos de cocção e nas temperaturas internas finais para os estímulos de maciez e suculência. Portanto sugere-se que as diferenças encontradas pelos assessores na maciez e suculência das amostras, foram percebidas somente a primeira mordida (Imáx). E durante a mastigação até a fase de deglutição (Ttot) não variaram, indicando que as amostras permaneceram igualmente homogêneas em relação aos dois atributos após a primeira mordida
Abstract: Two cooking methods (oven and griddles) and three end-point temperatures (65, 71 and 77°C) were applied in beef strip loin (m. longissimus lumborum), to assess which of the procedures provides a product with superior descriptive sensory profile in order to the sensory quality. Strip loin samples with the similar degree of fat thickness from the 12th rib to the second lumbar vertebra of the left side of the carcass of similarly age Angus steers were collected and frozen (-20ºC). Each piece was cut into six 2.54 cm thick steaks. The steaks remained vacuum packed and frozen. For cooking, the steaks were thawed at 4°C for 24 hours. The internal temperatures were monitored by thermocouples inserted in the geometric center of each steak. The interaction between cooking method and end-point temperature had a significant (P=0.002) impact on cooking loss. The increasing end-point temperature, constantly increase levels of cooking loss in both cooking methods, from 65ºC to 77ºC. At 65ºC and 71ºC the cooking loss were similar between oven and griddle, while at 77ºC the oven had the great loss, probably due to the long cooking. The interaction between cooking method and end-point temperature did not significantly impact (P=0.54) shear force. The steaks prepared at 65°C and 71ºC had lower (P<0.05) shear force values, while those prepared at 77°C had higher values (P<0.05). In acceptance analysis of appearance, aroma and flavor, samples cooked in electric oven, at higher temperatures, had the greater acceptance, however the tenderness and juiciness had greater acceptance in samples prepared at lower temperatures, regardless the method of cooking. Steaks grilled on the counter-top griddles at 65°C yielded a sample with a significantly greater acceptability in terms of all of the sensory characteristics analyzed. For Descriptive Quantitative Analysis, steaks prepared in oven and griddles at 65°C were mainly characterized by a blood aroma and flavor, a metallic flavor, juiciness, initial tenderness, apparent juiciness and internal red color. In the time-intensity analysis, the Imax values for tenderness and juiciness stimuli was higher (P<0.05) for the samples subjected to the electric oven as compared to the electric griddles. Regarding the temperatures, although the Imax for tenderness and juiciness of the samples subjected to temperatures of 65 and 71ºC were not different (P>0.05), it differed (P<0.05) from the samples at 77ºC. The Ttot value was not different (P>0.05) for both cooking methods and end-point temperatures in relation to the stimuli tenderness and juiciness. It can be suggested that the differences on tenderness and juiciness found by the assessors were noted only at first bite (Imax). Perception of tenderness and juiciness during chewing to swallowing (Ttot) did not vary, indicating that the samples remained homogeneous for both attributes after the first bite
Doutorado
Consumo e Qualidade de Alimentos
Doutora em Alimentos e Nutrição
Villafañe, Roca Laura. "Experimental Aerothermal Performance of Turbofan Bypass Flow Heat Exchangers." Doctoral thesis, Universitat Politècnica de València, 2014. http://hdl.handle.net/10251/34774.
Повний текст джерелаVillafañe Roca, L. (2013). Experimental Aerothermal Performance of Turbofan Bypass Flow Heat Exchangers [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/34774
TESIS
Powers, Alex D. "A Study of Constant Voltage Anemometry Frequency Response." DigitalCommons@CalPoly, 2016. https://digitalcommons.calpoly.edu/theses/1570.
Повний текст джерелаКниги з теми "Heat transfer intensity"
Wright, Marion Leslie. The effect of high intensity sound on free convective heat transfer. 1987.
Знайти повний текст джерелаInlet turbulence intensity level and cross-stream distribution effects on the heat transfer in plane wall jets. [Washington, DC: National Aeronautics and Space Administration, 1989.
Знайти повний текст джерелаHigh-Intensity Drying Processes: Impulse drying : modeling of fluid flow and heat transfer in a crown compensated impulse drying press roll : the lubrication problem : Annual report. U.S. Dept. of Energy, 1985.
Знайти повний текст джерелаЧастини книг з теми "Heat transfer intensity"
Zudin, Yuri B. "Step and Nonperiodic Oscillations of the Heat Transfer Intensity." In Theory of Periodic Conjugate Heat Transfer, 113–22. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-21421-9_6.
Повний текст джерелаKuznetsov, Anatoly, Irina Melnikova, Dmitriy Pozdnyakov, Olga Seroukhova, and Alexander Vasilyev. "Calculation of the Intensity of Self Heat Radiation of the System “Surface-Atmosphere”." In Remote Sensing of the Environment and Radiation Transfer, 47–51. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-14899-6_5.
Повний текст джерелаGrankov, Alexander G., and Alexander A. Milshin. "Influence of Vertical Heat Transfer on the Relationships Between the SOA MCW and IR Radiation Intensity and Surface Heat Fluxes: Modeling." In Microwave Radiation of the Ocean-Atmosphere, 63–72. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-21647-8_4.
Повний текст джерелаRezk, Ahmed, Laura J. Leslie, and Rees Davenport. "The Potential Use of Graphene to Intensify the Heat Transfer in Adsorption Beds." In Advances in Heat Transfer and Thermal Engineering, 259–63. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-33-4765-6_45.
Повний текст джерелаGoossens, Eva, Adrienne H. Kovacs, Andrew S. Mackie, and Philip Moons. "Transfer and Transition in Congenital Heart Disease." In Pediatric and Congenital Cardiology, Cardiac Surgery and Intensive Care, 2633–49. London: Springer London, 2013. http://dx.doi.org/10.1007/978-1-4471-4619-3_190.
Повний текст джерелаDietz, Andreas. "The Surgical Approach to Elderly Patients with HNSCC." In Critical Issues in Head and Neck Oncology, 111–18. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-63234-2_8.
Повний текст джерела"- Fouling and Heat Transfer Intensity." In Compact Heat Exchangers for Energy Transfer Intensification, 268–301. CRC Press, 2015. http://dx.doi.org/10.1201/b18862-10.
Повний текст джерелаM., Denise, Patricia A., Thiago M., Paulo R., and Walter Velloso. "Heat Generation and Transfer on Biological Tissues Due to High-Intensity Laser Irradiation." In Developments in Heat Transfer. InTech, 2011. http://dx.doi.org/10.5772/21370.
Повний текст джерела"Step and Nonperiodic Oscillations of the Heat Transfer Intensity." In Theory of Periodic Conjugate Heat Transfer, 111–20. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-70725-7_6.
Повний текст джерелаBanerjee, Rupak K., and Subhashish Dasgupta. "Characterization Methods of High-Intensity Focused Ultrasound-Induced Thermal Field." In Advances in Heat Transfer Volume 42, 137–77. Elsevier, 2010. http://dx.doi.org/10.1016/s0065-2717(10)42002-x.
Повний текст джерелаТези доповідей конференцій з теми "Heat transfer intensity"
Stephan, Karl, and D. Traub. "INFLUENCE OF TURBULENCE INTENSITY ON HEAT TRANSFER AND PRESSURE DROP IN COMPACT HEAT EXCHANGERS." In International Heat Transfer Conference 8. Connecticut: Begellhouse, 1986. http://dx.doi.org/10.1615/ihtc8.1190.
Повний текст джерелаSmith, Andrew N., and Pamela M. Norris. "NUMERICAL SOLUTION FOR THE DIFFUSION OF HIGH INTENSITY, ULTRASHORT LASER PULSES WITHIN METAL FILMS." In International Heat Transfer Conference 11. Connecticut: Begellhouse, 1998. http://dx.doi.org/10.1615/ihtc11.410.
Повний текст джерелаLi, Hongxu, Kui Peng, and Zhifeng Huang. "CALCULATIONS OF DIRECTIONAL RADIATIVE INTENSITY IN ONE-DIMENSIONAL GASEOUS MEDIA USING LBL AND SNB MODELS." In International Heat Transfer Conference 16. Connecticut: Begellhouse, 2018. http://dx.doi.org/10.1615/ihtc16.rti.023162.
Повний текст джерелаStephan, Karl, and M. Beziel. "HEAT TRANSFER AND PRESSURE DROP IN HEAT EXCHANGERS WITH A SINGLE ROW AT HIGH TURBULENCE INTENSITY." In International Heat Transfer Conference 9. Connecticut: Begellhouse, 1990. http://dx.doi.org/10.1615/ihtc9.1080.
Повний текст джерелаLevashov, Vladimir Yu, Alexei P. Kryukov, and Irina N. Shishkova. "INFLUENCE OF NON-CONDENSABLE COMPONENT IN VAPOR-GAS MIXTURE ON THE INTENSITY OF LIQUID DROPLETS EVAPORATION." In International Heat Transfer Conference 16. Connecticut: Begellhouse, 2018. http://dx.doi.org/10.1615/ihtc16.bae.023474.
Повний текст джерелаColac¸o, Marcelo J., George S. Dulikravich, and Thomas J. Martin. "Reducing Convection Effects in Solidification by Applying Magnetic Fields Having Optimized Intensity Distribution." In ASME 2003 Heat Transfer Summer Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/ht2003-47308.
Повний текст джерелаCoelho, Pedro J. "A General Closure Model for the Time-Averaged Radiative Transfer Equation in Turbulent Flows." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-22461.
Повний текст джерелаDerevich, I. V. "Particles and Droplets Coagulation and Clusters Formation in the Earth’s Atmosphere and in Technical Applications." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-22669.
Повний текст джерелаPonomarev, Konstantin, Dmitriy Feoktistov, and Akram Abedtazehabadi. "Experimental investigation of the heat transfer intensity in thermosyphon." In INTERNATIONAL YOUTH SCIENTIFIC CONFERENCE “HEAT AND MASS TRANSFER IN THE THERMAL CONTROL SYSTEM OF TECHNICAL AND TECHNOLOGICAL ENERGY EQUIPMENT” (HMTTSC 2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5120685.
Повний текст джерелаBoguslawski, L. "Influence of external flow turbulence on heat transfer intensity on sphere surface." In Turbulence, Heat and Mass Transfer 6. Proceedings of the Sixth International Symposium On Turbulence, Heat and Mass Transfer. Connecticut: Begellhouse, 2009. http://dx.doi.org/10.1615/ichmt.2009.turbulheatmasstransf.590.
Повний текст джерелаЗвіти організацій з теми "Heat transfer intensity"
Nix, Andrew C., Thomas E. Diller, and Wing F. Ng. Effects of High Intensity, Large-Scale Freestream Combustor Turbulence on Heat Transfer in Transonic Turbine Blades. Fort Belvoir, VA: Defense Technical Information Center, December 2003. http://dx.doi.org/10.21236/ada419523.
Повний текст джерелаOrloff, D., B. Hojjatie, and F. Bloom. High-intensity drying process: Impulse drying. Progress report on modeling of fluid flow and heat transfer in a crown compensated impulse drying roll: The heat transfer problem. Office of Scientific and Technical Information (OSTI), July 1995. http://dx.doi.org/10.2172/183137.
Повний текст джерелаOrloff, D. I., B. Hojjatie, and F. Bloom. High-intensity drying processes: Impulse drying modeling of fluid flow and heat transfer in a crown compensated impulse drying press roll, The lubrication problem. Annual report. Office of Scientific and Technical Information (OSTI), August 1994. http://dx.doi.org/10.2172/278193.
Повний текст джерелаAfrican Open Science Platform Part 1: Landscape Study. Academy of Science of South Africa (ASSAf), 2019. http://dx.doi.org/10.17159/assaf.2019/0047.
Повний текст джерела