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Sample records for drying ovens

  1. Effect of Oven Drying On Proximate Composition of Ginger

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    C.S Agu

    2016-08-01

    Full Text Available Ginger root (ZingiberOfficinale was analyzed to identify its proximate composition. The effects of drying as a processing technique on ginger were investigated with respect to the proximate composition of the produce. Ginger rhizomes were collected, sorted, sliced and dried using the oven at 500C for five (5 hours. Fresh ginger slices were successfully dried from initial moisture content of 70% to 18 %. Ginger composition before drying were 1.81% ash, 7.85% fat, 3.06% protein, 9% fiber, and 8.18% carbohydrate. The analysis of the results of proximate composition showed that the moisture content of ginger reduced after oven drying while the ash, protein, crude fiber increased after drying. On the other hand, the ash content, crude fiber, protein, fat and carbohydrates were 2.35%, 11%, 13.13%, 8.20% and47.32% respectively. The oven-drying technique however was a better option for the drying process as it was more effective in removing sufficient moisture and more so enhanced some nutritional parameter of the produce.

  2. Drying Characteristics and Product Quality of Lemon Slices Dried with Hot Air Circulation Oven and Hybrid Heatpump Dryers

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    Yong Hong Lee

    2014-12-01

    Full Text Available In this research, drying characteristics and product quality of Coulomb-force-assisted heatpump and oven dried lemon slices were studied. Lemon slices with 3 mm thickness each, were dried using oven and Coulomb-force-assisted-heatpump dryer with and without auxiliary heater at different drying conditions. It was found that the drying rate of the lemon slices dried by all drying methods showed only falling rate states, which indicates the drying kinetics were controlled by internal moisture diffusion. Oven drying of lemon slices at 60°C showed the highest drying rate among all, followed by oven dried slices at 50°C, Coulomb-force-heater-assisted-heatpump (CF-HT-HP dried slices at 31°C, Coulomb-force-assisted-heatpump (CF-HP dried slices at 22°C, oven dried slices at 40°C and heatpump dried slices at 22°C. The average effective moisture diffusivity value for the slices dried with these drying methods was found in the range of 16.2 to 63.8´10-4 mm2min-1. In terms of quality assessment, CF-HP dried lemon slices retained the highest amount of Vitamin C as compared to the lemon slices dried by other drying methods. However, it retained relatively lower amount of total phenolic content (TPC as compared to oven dried products. Among of all, CF-HP drying method produced dried lemon slices with the highest Vitamin C (6.74 mg AA / g dry weight whereas oven dried lemon slices at 50°C preserved most of the TPC in the dried slices, which recorded as 13.76 mg GA / g dry weight.

  3. Oil content and fatty acid composition of eggs cooked in drying oven, microwave and pan.

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    Juhaimi, Fahad Al; Uslu, Nurhan; Özcan, Mehmet Musa

    2017-01-01

    In this study, the effect of heating on the oil yield and fatty acid composition of eggs cooked in drying oven, microwave oven, pan and boiled were determined, and compared. The highest oil content (15.22%) was observed for egg cooked in drying oven, while the lowest oil (5.195%) in egg cooked in pan. The cooking in microwave oven caused a decrease in oleic acid content (46.201%) and an increase in the amount of palmitic acid content (26.862%). In addition, the maximum oleic acid (65.837%) and minimum palmitic acid (14.015%) contents were observed in egg oil cooked in pan. Results showed that fatty acids were significantly affected by cooking method. This study confirms that the cooking processing influences the fatty acid composition of egg oils.

  4. Biodegradation of Fresh vs. Oven-Dried Inedible Crop Residue in a Continuously Stirred Tank Reactor

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    Crawford, Kamau; Strayer, Richard

    1998-01-01

    The degradation of soluble organics and mineral recovery from fresh and oven-dried biomass were compared in an Intermediate-Scale Aerobic Bioreactor (8 L working volume) to determine if drying crop residue improves performance in a continuously stirred tank reactor (CSTR). The study was conducted in an Intermediate-Scale Aerobic Bioreactor (ISAB) CSTR with dimensions of 390 mm height x 204 mm diameter. The pH in the bioreactor was controlled at 6.0, temperature at 30 C, and aeration at 7.0 L/min. Gases monitored were CO2 evolution and dissolved oxygen. Homogeneously mixed wheat cultures, used either fresh or oven-dried biomass and were leached, then placed in the ISAB for a 4-day degradation period. Studies found that mineral recovery was greater for leached oven-dried crop residue. However, after activity by the mixed microbial communities in the ISAB CSTR, there were little notable differences in the measured mineral recovery and degradation of soluble organic compounds. Degradation of soluble organic compounds was also shown to improve for leached oven-dried crop residue, but after mixing in the CSTR the degradation of the fresh biomass seemed to be slightly greater. Time for the biomass to turn in the CSTR appeared to be one factor for the experimental differences between the fresh and oven-dried biomass. Other factors, although not as defined, were the differing physical structures in the cell walls and varying microbial components of the fresh and oven-dried treatments due to changes in chemical composition after drying of the biomass.

  5. Tensile strength of type IV dental stones dried in a microwave oven.

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    Hersek, Nur; Canay, Senay; Akça, Kivanç; Ciftçi, Yalçin

    2002-05-01

    It is known that drying dental stones in a microwave oven can save time, but the strength of the material may be affected by different drying methods. This study evaluated the diametral tensile strength (DTS) of 5 type IV gypsum products at different time intervals using microwave and air-drying methods. . A total of 300 cylinder specimens were prepared from 5 type IV dental stones (Moldano, Amberok, Herastone, Shera-Sockel, and Fujirock; n = 60 per stone) in accordance with the manufacturers' recommendations. Half of the specimens of each stone (n = 30) were dried in open air within a temperature range of 20 +/- 2 degrees C; the other half (n = 30) underwent initial setting in a silicone rubber mold in open air for 10 minutes and then were dried in a microwave oven for 10 minutes. Within these groups, 10 specimens were tested under diametral compression at each of the following time periods: 30, 60, and 120 minutes after drying. Three-way analysis of variance and Scheffe's post hoc test were performed for statistical comparisons at a significance level of Pmicrowave oven (mean 2.99 MPa) were significantly higher (Pmicrowave oven drying had a positive effect on the diametral tensile strength of 5 type IV dental stones.

  6. Oven-drying reduces ruminal starch degradation in maize kernels

    NARCIS (Netherlands)

    Ali, M.; Cone, J.W.; Hendriks, W.H.; Struik, P.C.

    2014-01-01

    The degradation of starch largely determines the feeding value of maize (Zea mays L.) for dairy cows. Normally, maize kernels are dried and ground before chemical analysis and determining degradation characteristics, whereas cows eat and digest fresh material. Drying the moist maize kernels (consist

  7. Oven-drying reduces ruminal starch degradation in maize kernels

    NARCIS (Netherlands)

    Ali, M.; Cone, J.W.; Hendriks, W.H.; Struik, P.C.

    2014-01-01

    The degradation of starch largely determines the feeding value of maize (Zea mays L.) for dairy cows. Normally, maize kernels are dried and ground before chemical analysis and determining degradation characteristics, whereas cows eat and digest fresh material. Drying the moist maize kernels

  8. Mathematical modeling for temperature and concentration study inside a thermal drying oven

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    Tanthadiloke, Surasit; Kittisupakorn, Paisan

    2017-08-01

    In order to investigate the dynamic behavior for further performance improvements of a thermal drying oven in a can production plant, mathematical models based on continuity equations are developed and validated with COMSOL simulation result. Profiles of temperature and the concentration of evaporated solvent (Ethylene glycol monobutyl ether; C6H14O2) in three different volumetric air flow rates such as 1.67, 1.00 and 0.33 m3/s are investigated and compared with the simulation results. The results demonstrated that the developed models for the thermal drying oven provide good prediction with a very small error from the validating data and the coefficient of determination (R2) of these models is 0.9926. Furthermore, these models can keep a good evaluation of both temperature and the concentration of evaporated solvent when changing the volumetric air flow rates. The simulation results from the developed models in all cases have the similar trends when compared with the COMSOL results. In addition, the results in this work guarantee that the developed models can provide the dynamic behavior inside the thermal drying oven and are applicable for the future improvements of the thermal drying oven performance.

  9. Dry matter genotypes of Cynodon by microwave and conventional oven methods

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    Euclides Reuter de Oliveira

    2013-02-01

    Full Text Available The aimed of this work was to comparing the drying process in a microwave oven and forced air ventilation, as well as their effects on the chemical composition of different genotypes of the genus Cynodon (Tifton 85, Jiggs, Russell, Tifton 68 and Vaquero collected at different ages cutting (28, 48, 63 and 79 days. The experimental design was a randomized block in a split-plot design, with 4 replicates. There was no difference (P>0.05 between the methods analyzed on the chemical composition of the genotypes studied. Increasing age cutoff negatively influenced (P<0.05 the crude protein content of the different plant parts. A significant increase (P<0.05 of dry matter, neutral detergent fiber, acid detergent fiber and dry matter production was observed with increasing age cut. The use of the microwave oven is a quick and precise method obtain the dry matter content of the fodder showing efficiency similar to the method of drying in an oven with forced air circulation. The genotypes showed better chemical composition results when handled at age 28 days.

  10. Drying kinetics of apricot halves in a microwave-hot air hybrid oven

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    Horuz, Erhan; Bozkurt, Hüseyin; Karataş, Haluk; Maskan, Medeni

    2017-01-01

    Drying behavior and kinetics of apricot halves were investigated in a microwave-hot air domestic hybrid oven at 120, 150 and 180 W microwave power and 50, 60 and 70 °C air temperature. Drying operation was finished when the moisture content reached to 25% (wet basis) from 77% (w.b). Increase in microwave power and air temperature increased drying rates and reduced drying time. Only falling rate period was observed in drying of apricot halves in hybrid oven. Eleven mathematical models were used for describing the drying kinetics of apricots. Modified logistic model gave the best fitting to the experimental data. The model has never been used to explain drying behavior of any kind of food materials up to now. Fick's second law was used for determination of both effective moisture diffusivity and thermal diffusivity values. Activation energy values of dried apricots were calculated from Arrhenius equation. Those that obtained from effective moisture diffusivity, thermal diffusivity and drying rate constant values ranged from 31.10 to 39.4 kJ/mol, 29.56 to 35.19 kJ/mol, and 26.02 to 32.36 kJ/mol, respectively.

  11. Drying kinetics of apricot halves in a microwave-hot air hybrid oven

    Science.gov (United States)

    Horuz, Erhan; Bozkurt, Hüseyin; Karataş, Haluk; Maskan, Medeni

    2017-06-01

    Drying behavior and kinetics of apricot halves were investigated in a microwave-hot air domestic hybrid oven at 120, 150 and 180 W microwave power and 50, 60 and 70 °C air temperature. Drying operation was finished when the moisture content reached to 25% (wet basis) from 77% (w.b). Increase in microwave power and air temperature increased drying rates and reduced drying time. Only falling rate period was observed in drying of apricot halves in hybrid oven. Eleven mathematical models were used for describing the drying kinetics of apricots. Modified logistic model gave the best fitting to the experimental data. The model has never been used to explain drying behavior of any kind of food materials up to now. Fick's second law was used for determination of both effective moisture diffusivity and thermal diffusivity values. Activation energy values of dried apricots were calculated from Arrhenius equation. Those that obtained from effective moisture diffusivity, thermal diffusivity and drying rate constant values ranged from 31.10 to 39.4 kJ/mol, 29.56 to 35.19 kJ/mol, and 26.02 to 32.36 kJ/mol, respectively.

  12. Comparison of Mathematical Equation and Neural Network Modeling for Drying Kinetic of Mendong in Microwave Oven

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    Maulidah, Rifa'atul; Purqon, Acep

    2016-08-01

    Mendong (Fimbristylis globulosa) has a potentially industrial application. We investigate a predictive model for heat and mass transfer in drying kinetics during drying a Mendong. We experimentally dry the Mendong by using a microwave oven. In this study, we analyze three mathematical equations and feed forward neural network (FNN) with back propagation to describe the drying behavior of Mendong. Our results show that the experimental data and the artificial neural network model has a good agreement and better than a mathematical equation approach. The best FNN for the prediction is 3-20-1-1 structure with Levenberg- Marquardt training function. This drying kinetics modeling is potentially applied to determine the optimal parameters during mendong drying and to estimate and control of drying process.

  13. Effect of Heating at Oven-Dry State on Steam Treated Bamboo Powder Thermal Fluidity

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    S. Kajikawa

    2015-01-01

    Full Text Available In hot molding processes of woody material, it is important to understand the effect of oven-dry heating on the property of woody biomass material, such as thermal fluidity. In this study, thermal flow tests of untreated and steam treated bamboo powder were conducted to investigate the effects of heating at an oven-dry state on thermal fluidity. The test temperature was set to 200°C. Before the thermal flow test, powder was dry-heated in a capillary rheometer at 200°C with a variable heating time. Thermogravimetry was conducted to understand the thermal changes of the powder during an increasing temperature and constant temperature. Fluidity of untreated powder was improved with a short dry-heating but decreased with a long dry-heating. In contrast, steam treated powder fluidity was high compared to untreated one, but its fluidity did not improve from dry-heating. From these thermogravimetry results, the chemical changes associated with component volatilization relate with the thermal fluidity. Therefore, the decrease in fluidity from dry-heating occurred because fluidity related components escape from the powder through volatilization.

  14. Oven rack having integral lubricious, dry porcelain surface

    Energy Technology Data Exchange (ETDEWEB)

    Ambrose, Jeffrey A; Mackiewicz-Ludtka, Gail; Sikka, Vinod K; Qu, Jun

    2014-06-03

    A lubricious glass-coated metal cooking article capable of withstanding repeated heating and cooling between room temperature and at least 500.degree. F. without chipping or cracking the glass coating, wherein the glass coating includes about 0.1 to about 20% by weight of a homogeneously distributed dry refractory lubricant material having a particle size less than about 200 .mu.m. The lubricant material is selected from the group consisting of carbon; graphite; boron nitride; cubic boron nitride; molybdenum (FV) sulfide; molybdenum sulfide; molybdenum (IV) selenide; molybdenum selenide, tungsten (IV) sulfide; tungsten disulfide; tungsten sulfide; silicon nitride (Si.sub.3N.sub.4); TiN; TiC; TiCN; TiO.sub.2; TiAlN; CrN; SiC; diamond-like carbon; tungsten carbide (WC); zirconium oxide (ZrO.sub.2); zirconium oxide and 0.1 to 40 weight % aluminum oxide; alumina-zirconia; antimony; antimony oxide; antimony trioxide; and mixtures thereof.

  15. Oven rack having integral lubricious, dry porcelain surface

    Science.gov (United States)

    Ambrose, Jeffrey A; Mackiewicz-Ludtka, Gail; Sikka, Vinod K; Qu, Jun

    2014-06-03

    A lubricious glass-coated metal cooking article capable of withstanding repeated heating and cooling between room temperature and at least 500.degree. F. without chipping or cracking the glass coating, wherein the glass coating includes about 0.1 to about 20% by weight of a homogeneously distributed dry refractory lubricant material having a particle size less than about 200 .mu.m. The lubricant material is selected from the group consisting of carbon; graphite; boron nitride; cubic boron nitride; molybdenum (FV) sulfide; molybdenum sulfide; molybdenum (IV) selenide; molybdenum selenide, tungsten (IV) sulfide; tungsten disulfide; tungsten sulfide; silicon nitride (Si.sub.3N.sub.4); TiN; TiC; TiCN; TiO.sub.2; TiAlN; CrN; SiC; diamond-like carbon; tungsten carbide (WC); zirconium oxide (ZrO.sub.2); zirconium oxide and 0.1 to 40 weight % aluminum oxide; alumina-zirconia; antimony; antimony oxide; antimony trioxide; and mixtures thereof.

  16. Dehydration characteristics and mathematical modelling of lemon slices drying undergoing oven treatment

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    Torki-Harchegani, Mehdi; Ghasemi-Varnamkhasti, Mahdi; Ghanbarian, Davoud; Sadeghi, Morteza; Tohidi, Mojtaba

    2016-02-01

    In this study, the effect of drying temperature on drying behaviour and mass transfer parameters of lemon slices was investigated. The drying experiments were conducted in a laboratory air ventilated oven dryer at temperatures of 50, 60 and 75 °C. It was observed that the drying temperature affected the drying time and drying rate significantly. Drying rate curves revealed that the process at the temperature levels taken place in the falling rate period entirely. The usefulness of eight thin layer models to simulate the drying kinetics was evaluated and the Midilli and Kucuk model showed the best fit to experimental drying curves. The effective moisture diffusivity was determined on the basis of Fick's second law and obtained to be 1.62 × 10-11, 3.25 × 10-11 and 8.11 × 10-11 m2 s-1 for the temperatures of 50, 60 and 75 °C, respectively. The activation energy and Arrhenius constant were calculated to be 60.08 kJ mol-1 and 0.08511 m2 s-1, respectively. The average value of convective mass transfer coefficient for the drying temperatures of 50, 60 and 75 °C was calculated to be 5.71 × 10-7, 1.62 × 10-6 and 2.53 × 10-6 m s-1, respectively.

  17. Microwave drying of granules containing a moisture-sensitive drug: a promising alternative to fluid bed and hot air oven drying.

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    Chee, Sze Nam; Johansen, Anne Lene; Gu, Li; Karlsen, Jan; Heng, Paul Wan Sia

    2005-07-01

    The impact of microwave drying and binders (copolyvidone and povidone) on the degradation of acetylsalicylic acid (ASA) and physical properties of granules were compared with conventional drying methods. Moist granules containing ASA were prepared using a high shear granulator and dried with hot air oven, fluid bed or microwave (static or dynamic bed) dryers. Percent ASA degradation, size and size distribution, friability and flow properties of the granules were determined. Granules dried with the dynamic bed microwave dryer showed the least amount of ASA degradation, followed by fluid bed dryer, static bed microwave oven and hot air oven. The use of microwave drying with a static granular bed adversely affected ASA degradation and drying capability. Dynamic bed microwave dryer had the highest drying capability followed by fluid bed, static bed microwave dryer and conventional hot air oven. The intensity of microwave did not affect ASA degradation, size distribution, friability and flow properties of the granules. Mixing/agitating of granules during drying affected the granular physical properties studied. Copolyvidone resulted in lower amount of granular residual moisture content and ASA degradation on storage than povidone, especially for static bed microwave drying. In conclusion, microwave drying technology has been shown to be a promising alternative for drying granules containing a moisture-sensitive drug.

  18. Modeling evaporation processes in a saline soil from saturation to oven dry conditions

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    M. Gran

    2011-01-01

    Full Text Available Thermal, suction and osmotic gradients interact during evaporation from a salty soil. Vapor fluxes become the main water flow mechanism under very dry conditions. A coupled nonisothermal multiphase flow and a reactive transport model of a salty sand soil was developed to study such an intricate system. The model was calibrated with data from an evaporation experiment (volumetric water content, temperature and concentration. The retention curve and relative permeability functions were modified to simulate oven dry conditions. Experimental observations were satisfactorily reproduced, which suggests that the model can be used to assess the underlying processes. Results show that evaporation is controlled by heat, and limited by salinity and liquid and vapor fluxes. Below evaporation front vapor flows downwards controlled by temperature gradient and thus generates a dilution. Vapor diffusion and dilution are strongly influenced by heat boundary conditions. Gas diffusion plays a major role in the magnitude of vapor fluxes.

  19. Modeling evaporation processes in a saline soil from saturation to oven dry conditions

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    M. Gran

    2011-07-01

    Full Text Available Thermal, suction and osmotic gradients interact during evaporation from a salty soil. Vapor fluxes become the main water flow mechanism under very dry conditions. A coupled nonisothermal multiphase flow and reactive transport model was developed to study mass and energy transfer mechanisms during an evaporation experiment from a sand column. Very dry and hot conditions, including the formation of a salt crust, necessitate the modification of the retention curve to represent oven dry conditions. Experimental observations (volumetric water content, temperature and concentration profiles were satisfactorily reproduced using mostly independently measured parameters, which suggests that the model can be used to assess the underlying processes. Results show that evaporation concentrates at a very narrow front and is controlled by heat flow, and limited by salinity and liquid and vapor fluxes. The front divides the soil into a dry and saline portion above and a moist and diluted portion below. Vapor diffusses not only upwards but also downwards from the evaporation front, as dictated by temperature gradients. Condensation of this downward flux causes dilution, so that salt concentration is minimum and lower than the initial one, just beneath the evaporation front. While this result is consistent with observations, it required adopting a vapor diffusion enhancement factor of 8.

  20. Effects of soil oven-drying on concentrations and speciation of trace metals and dissolved organic matter in soil solution extracts of sandy soils

    NARCIS (Netherlands)

    Koopmans, G.F.; Groenenberg, J.E.

    2011-01-01

    Weak salt extracts can be used to assess the availability of trace metals for leaching and uptake by soil organisms and plants in soil. Before extraction, the International Organization for Standardization recommends to dry soils in an oven at a temperature of 40 °C. Effects of soil oven-drying on

  1. Effects of soil oven-drying on concentrations and speciation of trace metals and dissolved organic matter in soil solution extracts of sandy soils

    NARCIS (Netherlands)

    Koopmans, G.F.; Groenenberg, J.E.

    2011-01-01

    Weak salt extracts can be used to assess the availability of trace metals for leaching and uptake by soil organisms and plants in soil. Before extraction, the International Organization for Standardization recommends to dry soils in an oven at a temperature of 40 °C. Effects of soil oven-drying on d

  2. A Study for Extraction Kinetics of Β-Carotene from Oven Dried Carrot by Solvent Extraction

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    Sudipta Das

    2014-06-01

    Full Text Available The main aim of this work was to study the kinetics of the extraction of β-carotene by solvent (ethanol extraction from carrots dried at 50ºC in an oven. The moisture content after drying was 11±1.5% (dry weight basis. Extraction time was 5 hours and extraction process was carried out at 30ºC. The ratio of Carrot (gm: ethanol (ml of 1:60 was maintained throughout the extraction process. The experimental data of extracted β- Carotene yield during solvent extraction were modeled with seven different mathematical models, including Power law, Peleg, Weinbull’s equation, Pseudo 2nd order, Intraparticle diffusion, Logarithmic, Weinbull’s distribution and one RSM model developed in this study. Pseudo 2nd order model was best fitted model (R2 - 0.99, χ 2 - 0.0091, RMSE- 0.1566, MAE- 0.0115 to describe extraction kinetics of β-carotene from carrot. The extraction time has significant effect on extraction process at p<0.05 level.

  3. Survey of oven during dry distillation by quenching coke oven. Part 3. ; Consideration concerning density distribution in coke mass. Cokes ro kyurei ni yoru kanryu tochu ronai chosa. Dai sanpo. ; Cokes kainai no mitsudo bunpu ni kansuru ichikosatsu

    Energy Technology Data Exchange (ETDEWEB)

    Nishimura, M.; Asada, S.; Kamimura, N. (The Kansai Coke and Chemicals Co. Ltd., Hyogo (Japan))

    1992-06-25

    Recently, in order to probe the coal carbonization mechanism, many companies are carrying out surveys of the inside of an oven by quenching the same which is in dry distillation by employing an actual oven or a test one, and the following are reported; the dry distillating progress are varied at respective positions inside the oven, the portion where dry distillation is greatly delayed is caused by virtue of the action of steam generated from the non-distillated coal layer existing near the coal core rather than the plastic layer, and so forth. The writer and others have already reported that, from the results of the quenching tests carried on actual ovens, the existence of variation of dry distillation, the state of uncarbonized part of coal, the existence of temperature distribution inside coal mass showing that steam was gushing toward the wall of the oven, making it clear that steam generated from the coal layer has great effect on the progress of dry distillation. This paper gives a consideration on the relationship between the pressure exerted on the resetting surface of the plastic substance and the flow of steam inside the oven based on the densness distribution in coal mass. 7refs., 8 figs., 2 tabs.

  4. Dielectric properties of Simon poplar wood flour/polypropylene composite at oven-dry state

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    Interfacial compatibility is a crucial factor to the performance of wood-plastic composites (WPCs). Yet, so far, the cou-pling mechanisms of WPC have not been completely understood. In order to further clarify the interracial coupling mechanism, the dielectric constant and dielectric loss factor of Simon poplar wood flour/polypropylene composites without additives at different wood contents were measured at oven-dry state, and parameters and thermodynamic quantities of the relaxation process were also analyzed and calculated. Consequently, an obvious relaxation process based on the reorientation of methanol groups in amorphous region of wood cell wall was observed exactly that its dielectric loss factor peak decreased with the decreasing wood content within the measured range of 50%-100%. With the trend of dielectric relaxation strength, the two changing trends both revealed that the existence of polypropylene could hinder reorientation of methanol groups. Following the decreasing wood contents, the effect of the hindrance on the dielectric properties turned obvious gradually. It elucidated that introduction of polypropylene caused the quantities of hydrogen bonds formed between each methanol group and the groups around it change. The same conclusion could be drawn from the analysis of thermodynamic quantities during the dielectric relaxation progress.

  5. Effect of oven drying and storage on essential oil composition of clove (Syzygium aromaticum) from Toli-Toli

    Science.gov (United States)

    Murni, V. W.; Saepudin, E.; Cahyana, A. H.; Rahayu, D. U. C.; Hastuti, L. T.; Haib, J.

    2017-07-01

    The research about post-harvested clove is still limited especially in Indonesia, as the biggest producer of clove in the world. The present study was aimed to investigate the effect of drying process and storage on the composition of essential oil of Indonesian clove originated from Toli-Toli. The essential oil of fresh and dried clove was obtained by steam distillation and the composition of the oil was analyzed by gas chromatography-mass spectrometry (GC-MS). In all of the clove oil samples, eugenol was the major component, followed by caryophyllene and acetyleugenol. The drying method used was oven drying at 50°C until clove's moisture content reaches 13±1%. During the drying process, the content of phenylpropanoids such as eugenol, isoeugenol, and chavicol increased, while esters and monoterpenes decreased. The composition of clove oil was studied from dried clove after oven drying, then stored in the laboratory at room temperature for 4 months. There was slightly change on clove oil composition after 4 months of storage. The content of major components of clove like eugenol was higher while acetyleugenol was lower after 4 months of storage.

  6. Improving the Concentrations of the Active Components in the Herbal Tea Ingredient, Uraria crinita: The Effect of Post-harvest Oven-drying Processing

    Science.gov (United States)

    Chao, Jung; Dai, Yuntao; Cheng, Hao-Yuan; Lam, Wing; Cheng, Yung-Chi; Li, Ke; Peng, Wen-Huang; Pao, Li-Heng; Hsieh, Ming-Tsuen; Qin, Xue-Mei; Lee, Meng-Shiou

    2017-01-01

    Uraria crinita is widely used as a popular folk drink; however, little is known about how the post-harvest operations affect the chemical composition and bioactivity of UC. We assessed three drying methods (Oven-drying, Air-drying, Sun-drying), as well as the Oven-drying temperature using metabolomics approaches and bioactivity assays. The samples processed at 40 degree show a greater effect on the levels of estrogen receptor-alpha activity and nuclear factor erythroid 2–related factor 2 activity, anti-oxidative activity, and cyclooxygenase-2 inhibition compared with the other samples. A multivariate analysis showed a clear separation between the 40 degree Oven-dried samples and the other samples, which is consistent with the results of bioactivity assay. These results are ascribed to at least two-fold increase in the concentrations of flavonoids, spatholosineside A and triterpenoids in the oven-dried samples compared with the other groups. The proposed Oven-drying method at 40 degree results in an improved quality of UC. PMID:28079108

  7. Evaluation of differential antitermitic activities of Lantana camara oven-dried tissues against Reticufitermes virginicus (Isoptera: Rhinotermitidae)

    Institute of Scientific and Technical Information of China (English)

    Zhonglin Yuan; Xingl Ping Hu

    2011-01-01

    Chemical-treated soil or physical barriers have been the most commonly used approach for termite management.We hypothesized that a barrier of soil incorporated with oven-dried Lantana camara L.tissues could prevent termite infestation.We first examined the antitermitic effects of the dried tissues from two cultivars (‘Mozelle’ and ‘New Gold’)on the subterranean termite,Reticulitermes virginicus (Banks) (Isoptera:Rhinotermitidae).Results show that all of the tissues of Mozelle had greater antitermic activity than corresponding tissues of New Gold,and leaves had greater termiticidal effects than flowers and stems.When termites were exposed to the test materials in a no-choice bioassay,the 24-day test resulted in a significant reduction of survival (52.5%-88.6%),running speed (18.2%-37.3%),live weight (21.8%-53.5%) and body water content (33.2%-56.2%) compared to the control.The consumption of leaves and flowers was exiguous.When used as 25% tissue mulch-barrier,the oven-dried lantana tissues decreased termite tunneling and wood consumption and increased termite mortality.The decreased survival,vigor,and low consumption indicate a toxic and anti-feeding property of the materials tested.The results therefore support our hypothesis that the dried lantana tissues possess antitermitic activities.

  8. Influence of Freeze-Drying and Oven-Drying Post Blanching on the Nutrient Composition of the Edible Insect Ruspolia differens

    Directory of Open Access Journals (Sweden)

    Forkwa Tengweh Fombong

    2017-09-01

    Full Text Available The longhorn grasshopper, Ruspolia differens (Serville, plays an important role as a food source across Sub-Saharan Africa, where it is consumed as a delicacy in both rural and urban areas. The effect of two drying methods (freeze-drying and oven-drying, employed after blanching, on the proximate, fatty acid and mineral composition of the two most common morphs was determined. Ruspolia differens grasshoppers were harvested in Uganda and Kenya from wild swarms during the rainy periods of November–December 2016. Based on cuticular coloration, we identified three morphs, green, brown and purple, which occurred at a ratio of 65:33:2, respectively. Results indicated that these insects have a high lipid content of 36%, as well as significant protein levels ranging between 33% and 46% dry matter. Oleic acid (44% and palmitic acid (28% were the two most abundant fatty acids; while the presence of arachidonic acid (0.6% and docosahexaenoic acid (0.21% suggests that Ruspolia differens is also a source of polyunsaturated fatty acids. The observed amino acid profile showed similar trends in all morphs, and all essential amino acids were present. Calcium (896–1035 mg/100 g, potassium (779–816 mg/100 g and phosphorus (652–685 mg/100 g were quite high among the minerals. The presence of the trace elements iron (217–220 mg/100 g, zinc (14.2–14.6 mg/100 g, manganese (7.4–8.3 mg/100 g and copper (1.66 mg/100 g suggests that inclusion of these grasshoppers in human diets may aid in combatting micronutrient deficiencies. Oven-drying Ruspolia differens delivered the same nutritional quality as freeze-drying. Hence, both drying approaches can be adequately used to formulate insect-based food products without noticeable nutritional changes.

  9. Influence of Freeze-Drying and Oven-Drying Post Blanching on the Nutrient Composition of the Edible Insect Ruspolia differens

    Science.gov (United States)

    Fombong, Forkwa Tengweh; Van Der Borght, Mik; Vanden Broeck, Jozef

    2017-01-01

    The longhorn grasshopper, Ruspolia differens (Serville), plays an important role as a food source across Sub-Saharan Africa, where it is consumed as a delicacy in both rural and urban areas. The effect of two drying methods (freeze-drying and oven-drying), employed after blanching, on the proximate, fatty acid and mineral composition of the two most common morphs was determined. Ruspolia differens grasshoppers were harvested in Uganda and Kenya from wild swarms during the rainy periods of November–December 2016. Based on cuticular coloration, we identified three morphs, green, brown and purple, which occurred at a ratio of 65:33:2, respectively. Results indicated that these insects have a high lipid content of 36%, as well as significant protein levels ranging between 33% and 46% dry matter. Oleic acid (44%) and palmitic acid (28%) were the two most abundant fatty acids; while the presence of arachidonic acid (0.6%) and docosahexaenoic acid (0.21%) suggests that Ruspolia differens is also a source of polyunsaturated fatty acids. The observed amino acid profile showed similar trends in all morphs, and all essential amino acids were present. Calcium (896–1035 mg/100 g), potassium (779–816 mg/100 g) and phosphorus (652–685 mg/100 g) were quite high among the minerals. The presence of the trace elements iron (217–220 mg/100 g), zinc (14.2–14.6 mg/100 g), manganese (7.4–8.3 mg/100 g) and copper (1.66 mg/100 g) suggests that inclusion of these grasshoppers in human diets may aid in combatting micronutrient deficiencies. Oven-drying Ruspolia differens delivered the same nutritional quality as freeze-drying. Hence, both drying approaches can be adequately used to formulate insect-based food products without noticeable nutritional changes. PMID:28926949

  10. Cosmos caudatus as a potential source of polyphenolic compounds: optimisation of oven drying conditions and characterisation of its functional properties.

    Science.gov (United States)

    Mediani, Ahmed; Abas, Faridah; Khatib, Alfi; Tan, Chin Ping

    2013-08-29

    The aim of the study was to analyze the influence of oven thermal processing of Cosmos caudatus on the total polyphenolic content (TPC) and antioxidant capacity (DPPH) of two different solvent extracts (80% methanol, and 80% ethanol). Sonication was used to extract bioactive compounds from this herb. The results showed that the optimised conditions for the oven drying method for 80% methanol and 80% ethanol were 44.5 °C for 4 h with an IC₅₀ of 0.045 mg/mL and 43.12 °C for 4.05 h with an IC₅₀ of 0.055 mg/mL, respectively. The predicted values for TPC under the optimised conditions for 80% methanol and 80% ethanol were 16.5 and 15.8 mg GAE/100 g DW, respectively. The results obtained from this study demonstrate that Cosmos caudatus can be used as a potential source of antioxidants for food and medicinal applications.

  11. Preliminary evidence of oxidation in standard oven drying of cotton: attenuated total reflectance/ Fourier transform spectroscopy, colorimetry, and particulate matter formation

    Science.gov (United States)

    Moisture is paramount to cotton fiber properties dictating harvesting, ginning, storage and spinning as well as others. Currently, oven drying in air is often utilized to generate the percentage of moisture in cotton fibers. Karl Fischer Titration another method for cotton moisture, has been compa...

  12. Applications of Microwave in Organic Synthesis: An Improved One-step Synthesis of Metallophthalocyanines and a New Modified Microwave Oven for Dry Reactions

    OpenAIRE

    Nathalie Bar; Messaoud Hachemi; Mohamed Hammadi; Didier Villemin

    2001-01-01

    Metallophthalocyanine complexes are obtained quickly and efficiently by the reaction of phthalodinitrile with hydrated metallic salts without solvent and under microwave irradiation. The use of a modified commercial microwave oven to perform this type of reactions under dry conditions is described. Metallophthalocyanines and metallododecachlorophthalocyanines of some divalent metals can be also obtained from phthalic or tetrachlorophthalic anhydrides with hydrated metallic salt and urea under...

  13. Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.).

    Science.gov (United States)

    Valadez-Carmona, Lourdes; Cortez-García, Rosa María; Plazola-Jacinto, Carla Patricia; Necoechea-Mondragón, Hugo; Ortiz-Moreno, Alicia

    2016-09-01

    The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: oven-drying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60 °C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

  14. Linear dimensional change, compressive strength and detail reproduction in type IV dental stone dried at room temperature and in a microwave oven.

    Science.gov (United States)

    Silva, Marcos Aurélio Bomfim da; Vitti, Rafael Pino; Consani, Simonides; Sinhoreti, Mário Alexandre Coelho; Mesquita, Marcelo Ferraz; Consani, Rafael Leonardo Xediek

    2012-01-01

    The type IV dental stone is widely used for the fabrication of dyes and master casts for fixed and removable partial prostheses. It is typically normal to wait at least 24 hours for the casts to dry prior to beginning the laboratory procedures. The waiting time has been shown to be greatly reduced by using microwave drying. This study evaluated the influence of drying techniques at room temperature and microwave oven on the linear dimensional change, compressive strength and detail reproduction in type IV dental stones. Three type IV dental stone brands were selected; elite Rock, Shera Premium and Durone IV. Two different drying protocols were tested in 4 groups (n=10); G-room temperature (25±4 ºC) dried for 2 hours; G2--room temperature dried for 24 hours; G3-room temperature dried for 7 days and G4--microwave oven dried at 800 W for 5 minutes and after 2 hours at room temperature. After drying, the samples were assayed for dimensional charges. The sample surface was submitted to the ImageTool 3.0 software for compressive strength in a universal testing machine with a cell load of 50 KN at a crosshead speed of 0.5 mm/minutes and the detail reproduction was analyzed with a stereomicroscope at 25x magnification. The statistical analysis of the linear dimensional change and compressive strength data were conducted by the ANOVA test followed by the Tukey test (pmicrowave oven drying showed a linear dimensional change similar to after room temperature drying for 24 hours and 7 days. The compressive strength of the stone dried in the microwave oven was similar to those dried at room temperature for 24 hours, with the exception of Shera Premium, which had similar results for microwave and room temperature drying for 7 days. For the microwave drying method the detail reproduction levels for samples dried at room temperature for 24 hours and 7 days were similar, except for the Durone IV.

  15. Microwave Ovens

    Science.gov (United States)

    ... ovens heat food using microwaves, a form of electromagnetic radiation similar to radio waves. Microwaves have three characteristics ... that their microwave oven products meet the strict radiation safety standard ... if your microwave oven has damage to its door hinges, latches, or seals, or ...

  16. Applications of Microwave in Organic Synthesis: An Improved One-step Synthesis of Metallophthalocyanines and a New Modified Microwave Oven for Dry Reactions

    Directory of Open Access Journals (Sweden)

    Nathalie Bar

    2001-10-01

    Full Text Available Metallophthalocyanine complexes are obtained quickly and efficiently by the reaction of phthalodinitrile with hydrated metallic salts without solvent and under microwave irradiation. The use of a modified commercial microwave oven to perform this type of reactions under dry conditions is described. Metallophthalocyanines and metallododecachlorophthalocyanines of some divalent metals can be also obtained from phthalic or tetrachlorophthalic anhydrides with hydrated metallic salt and urea under microwave irradiation and without solvent.

  17. The effect of filler addition and oven temperature to the antioxidant quality in the drying of Physalis angulata leaf extract obtained by subcritical water extraction

    Science.gov (United States)

    Susanti, R. F.; Natalia, Desy

    2016-11-01

    In traditional medicine, Physalis angulata which is well known as ceplukan in Indonesia, has been utilized to cure several diseases by conventional extraction in hot water. The investigation of the Swietenia mahagoni extract activity in modern medicine typically utilized organic solvents such as ethanol, methanol, chloroform and hexane in extraction. In this research, subcritical water was used as a solvent instead of organic solvent to extract the Pysalis angulata leaf part. The focus of this research was the investigation of extract drying condition in the presence of filler to preserve the quality of antioxidant in Swietenia mahagoni extract. Filler, which is inert, was added to the extract during drying to help absorb the water while protect the extract from exposure in heat during drying. The effects of filler types, concentrations and oven drying temperatures were investigated to the antioxidant quality covering total phenol and antioxidant activity. Aerosil and microcrystalline cellulose (MCC) were utilized as fillers with concentration was varied from 0-30 wt% for MCC and 0-15 wt% for aerosil. The oven drying temperature was varied from 40-60 oC. The results showed that compare to extract dried without filler, total phenol and antioxidant activity were improved upon addition of filler. The higher the concentration of filler, the better the antioxidant; however it was limited by the homogeneity of filler in the extract. Both of the variables (oven temperature and concentration) played an important role in the improvement of extract quality of Swietenia mahagoni leaf. It was related to the drying time which can be minimized to protect the deterioration of extract from heat. In addition, filler help to provide the powder form of extract instead of the typical extract form which is sticky and oily.

  18. Research and Application of Drying Oven to Hot Galvanizing Strip Coating%热镀锌带钢涂层烘干设备研究与应用

    Institute of Scientific and Technical Information of China (English)

    王良兵

    2011-01-01

    就某厂红外烘干炉和热风烘干系统对热镀锌带钢镀后涂层加热和干燥工艺技术进行分析阐述,为国内同类工艺及设备改造提供值得借鉴的宝贵经验和依据.%Author analysed hot galvanizing strip coating heating and dry process technical what used infrared oven and sirocco dry system, it provides valuable experience and bases for the sake of coordinate equipment reforming in the domestic.

  19. 隧道烘箱灭菌温度检测技术研究%Study of Detecting Technology for Sterilization Temperature in Tunnel Drying Oven

    Institute of Scientific and Technical Information of China (English)

    孙怀远; 宋来全; 杨丽英

    2015-01-01

    With respect to the measurement of temperature in tunnel drying oven and the validation of sterilization effect in application of this oven, the conifguration of temperature measuring system was proposed. The system for measuring sterilization temperature in tunnel drying oven, which includes modules of measurement, adjustment and analysis, was designed. For this system, hardware design was carried out, including selection of hot electrical couple temperature sensor, compensator at cold end of hot electrical couple, signal amplifying circuit for hot electrical couple and selection of data collection card. Also, the system software was designed by using LabVIEW. With heat distribution test under the condition of void load, heat penetration test under the condition of full load, relevant data analysis and checking of sterilization, the feasibility and rationality of this system in measuring the sterilization temperature in the oven were veriifed, which met the requirements for actual temperature measurement for tunnel drying oven.%针对隧道烘箱内的温度检测及灭菌效果的验证,提出了温度检测系统构思,设计了包含检测、校验和分析操作等模块的隧道烘箱灭菌温度检测系统,包括热电偶温度传感器选型、热电偶的冷端补偿、热电偶信号放大电路、数据采集卡选型等硬件设计,以及基于LabVIEW的系统软件设计;通过空载热分布试验、满载热穿透试验及相关数据分析和灭菌验算,验证了系统检测隧道烘箱灭菌温度的可行性与合理性、符合隧道烘箱实际温度检测与验证的要求。

  20. Dry Sliding Wear Behaviour of Micro oven Treated Fly Ash Reinforced Epoxy Composite using ExtendedTaguchi Approach Optimization

    Science.gov (United States)

    Pattanaik, A.; Bhyan, S. K.; Mishra, S. C.; Patro, S. S.; Behera, Ajit

    2017-02-01

    Fly ash epoxy composite has been developed in ultrasonic mixing method with the aim of reducing the impact of hazardous waste like fly ash on the environment. Post curing has been done in micro oven to modify the surface so as to have better wear resistance properties. An orthogonal array, L32 has been designed with the influencing parameters like % fly ash, applied normal load, speed, track diameter and time of operation. A multi objective parametric condition, TOPSIS is used to convert it into a single objective optimization technique and ANOVA helps in getting the percentage contribution of each parameter for the wear of the material. In general, this article emphasizes the importance of micro oven treatment on the surface modification of polymeric material which retards the wear.

  1. PENGARUH PENGERINGAN DENGAN FAR INFRARED DRYER, OVEN VAKUM DAN FREEZE DRYER TERHADAP WARNA, KADAR TOTAL KAROTEN, BETA KAROTEN DAN VITAMIN C PADA DAUM BAYAM (Amaranthus Tricolor L. [Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.

    Directory of Open Access Journals (Sweden)

    Ridwan Thahir2

    2005-08-01

    Full Text Available Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this research was to compare the effect of blanching and drying (far infrared dryer, oven vacuum, and freeze dryer on the color, total carotene, beta-carotene, and vitamin C of spinach leaves. Blanching and drying of increased brightness, a value, and b value. The a value is shows spinach brightness in mix red-green color while b value shows mix blue-yellow. Total carotene of fresh spinach decreased by 10.47% after blanching. Drying with vacuum decreased the total carotene by 39.31% (with blanching and 31.66 (with blanching. Drying with freeze dryer decreased the beta carotene by 4.99% (with blanching and 18.60% (with blanching. Drying with FIR dryer decreased spinach total carotene by 34.90% (with blanching and 24.86% (with blanching. The beta-carotene of fresh spinach with balancing treatment decreased of by 16.53%.drying oven vacuum decreased the beta carotene by 42.80% (wiyh blanching and 18.91% (with blanching. Drying with freeze dyer decreased the beta carotene by 29.03% (with blanching the beta carotene. The decreased of beta-carotene is bigger than total carotene. Vitamin C of fresh spinach decreased by 20.35% after blanching. Drying with oven vacuum decreased of 55.77% (without blanching and 65.42% (with blanching f the vitamin C. drying with freeze dryer decreased the vitamin C by 13.21% (without blanching and 30.67% (with blanching. Meanwhile, the vitamin C of spinach after drying with FIR dyer decreased of 60.53% (without blanching and 70.29% (with blanching.

  2. DUALPURPOSE SOLAR OVEN

    Directory of Open Access Journals (Sweden)

    S. H. Sengar

    2010-10-01

    Full Text Available Dual purpose solar oven (DPSO was designed and constructed. It observed that by using the new design of solar oven, both function of cooking and drying were possible for meeting the requirement of a family. The maximum stagnation temperature of 119°C and water temperature of 93.25°C were obtained in winter in DPSO while using as cooker. The calculated values of figure of merit F in DPSO was 0.119 and the time duration 1 for raising water temperature from 60 C to 90°C in hot box was 120 min. Cooking trials have also been conducted 0.5 kg of rice in 1 kg of water and 0.250 Kg of green gram split washed in one and half hrs in winter while it took about one hour in summer. The maximum temperature of 58 °C was recorded at 14:00 hrs of the day at level of tray no.2 when used as dryer. The time required to dry maize on different trays upto average moisture content 7.13 %( w.w. for winter and 5.43 %( w.w. for summer (w.w.was 420 minute and 360 minute respectively. The total cost of solar oven was worked out to be Rs(.2,715. Its pay back period varied between 1.3 to 1.86 years depending upon fuel it replaced.

  3. Modification of a Microwave Oven for Laboratory Use.

    Science.gov (United States)

    Andrews, Judith; Atkinson, George F.

    1984-01-01

    Discusses use of a domestic microwave oven for drying analytical samples with time savings compared to conventional ovens, providing a solution to the problem of loss of load as samples dry. Presents a system for examining emitted gases from drying process and reports results of several test dryings. (JM)

  4. Modification of a Microwave Oven for Laboratory Use.

    Science.gov (United States)

    Andrews, Judith; Atkinson, George F.

    1984-01-01

    Discusses use of a domestic microwave oven for drying analytical samples with time savings compared to conventional ovens, providing a solution to the problem of loss of load as samples dry. Presents a system for examining emitted gases from drying process and reports results of several test dryings. (JM)

  5. Thermal Stability of Oil Palm Empty Fruit Bunch (OPEFB) Nanocrystalline Cellulose: Effects of post-treatment of oven drying and solvent exchange techniques

    Science.gov (United States)

    Indarti, E.; Marwan; Wanrosli, W. D.

    2015-06-01

    Nanocrystallinecellulose (NCC) from biomass is a promising material with huge potentials in various applications. A big challenge in its utilization is the agglomeration of the NCC's during processing due to hydrogen bonding among the cellulose chains when in close proximity to each other. Obtaining NCC's in a non-agglomerated and non-aqueous condition is challenging. In the present work NCC's was isolated from oil palm empty fruit bunch (OPEFB) using TEMPO-oxidation reaction method. To obtain non-agglomerated and non-aqueous products, the NCC's underwent post-treatment using oven drying (OD) and solvent exchanged (SE) techniques. The thermal stability of all samples was determined from TGA and DTG profiles whilst FTIR was used to analyzethe chemical modifications that occurred under these conditions. NCC-SE has better thermal stability than the NCC-OD and its on-set degradation temperature and residue are also higher. FTIR analysis shows that NCC-SE has a slightly different chemical composition whereby the absorption band at 1300 cm-1 (due to C-O symmetric stretching) is absent as compared to NCC-OD indicating that in NCC-SE the carboxylate group is in acid form which contribute to its thermal stability

  6. 室式CO变换催化剂电干燥炉的节能技术改造%Energy Saving Technical Renovation of Chamber CO Shift Catalyst Electric Drying Oven

    Institute of Scientific and Technical Information of China (English)

    赵小芳; 杨引文

    2011-01-01

    The problems of the old drying oven were introduced and the specific content and measures of the technical renovation were expatiated in detailed. The obvious results such as expansion, energy saving, consumption reduction and environmental protection had been achieved.%介绍了老干燥炉存在的问题,详细阐述了技术改造的具体内容和措施,取得了扩产、节能、降耗、环保的明显效果.

  7. 电热干燥箱恒温加热法测定土壤腐殖质的含碳量%Drying oven digestion method for determining the organic carbon of soil humus

    Institute of Scientific and Technical Information of China (English)

    汪海珍; 徐建明; 谢正苗

    2001-01-01

    比较研究了利用传统的油浴法和150℃电热干燥箱恒温加热20、30、40min后,测定5种不同土壤腐殖质的含碳量。结果表明:150℃电热干燥箱恒温加热30、40min与油浴法之间不存在显著差异,但加热30min的测定方法与油浴法间的相关性更显著(Y=1.0082X+0.0003,r=0.9992**)。150℃干燥箱恒温加热法具有操作简便、重现性好、无实验室二次污染等优点。%The traditional oil-melt method and drying over digestion for 20minutes ,30 minutes and 40 minutes under 150 ℃ were employed to measure the organic carbon content in soil humus extracts. The results indicated that there was not significant difference between the drying over digestion for both 30 minutes and 40 minutes at 150 ℃ and the traditional oil-melt method. It was found that the correlation between traditional oil-melt method and digestion for 30 minutes at 150 ℃ in drying oven was more significant (Y=1.008 2 X +0.000 3,r=0.9992**). 150 ℃ drying oven digestion method has the advantages of easier operation, better reproducibility, no laboratory pollution, etc.

  8. Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant)--Evaluation of the final products.

    Science.gov (United States)

    Chranioti, Charikleia; Chanioti, Sofia; Tzia, Constantina

    2016-01-01

    The aim of this study was to encapsulate the steviol glycosides (SGs) by spray, freeze and vacuum oven drying in order to minimise the bitter aftertaste of the SGs, as well as to improve their properties. Different ratios of maltodextrin to inulin as agents were examined, 80:20, 75:25, 70:30, 65:35 and 60:40, while the concentration of SGs in total solids was maintained constant at 2.5%. The obtained SGs products were evaluated by microencapsulation efficiency (MEE%), hygroscopicity, solubility, moisture content, structure (SEM, XRD), FT-IR and sensory properties. Significant differences in MEE%, moisture content, structure and solubility values were observed depending on the applied drying method. The reduced hygroscopicity values (20.26-26.67 g H2O/100g dry weight) contribute to improved stability. The FT-IR technique confirmed that SGs maintained their chemical integrity during the applied drying processes. The spray dried SGs products presented the best physicochemical characteristics and the most appealing sensorial ones.

  9. Evaluation of drying methods with respect to drying kinetics, mineral content and colour characteristics of rosemary leaves

    Energy Technology Data Exchange (ETDEWEB)

    Arslan, Derya [Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya (Turkey); Musa Ozcan, M. [Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya (Turkey)], E-mail: mozcan@selcuk.edu.tr

    2008-05-15

    Rosemary leaves (Rosmarinus officinalis L., Lamiaceae) were dried by using sun, oven (50 deg. C) and microwave oven (700 W, 2450 MHz) drying methods. Microwave oven drying shortened the drying time more than 99% when compared to the sun and oven drying methods. K, Ca, Na, Mg and P were the most abundant elements in the rosemary samples. The mineral content of oven dried rosemary leaves was higher than that of the sun and microwave dried samples. The logarithmic and Midilli and Kuecuek models were shown to give a good fit to the sun and oven drying. The Page, Modified Page and Midilli and Kuecuek models have shown a better fit to the experimental microwave oven drying data of rosemary leaves. Microwave oven drying revealed optimum colour values. Oven drying resulted in a considerable decrease in the colour quality of the rosemary leaves.

  10. Microwave Oven Observations.

    Science.gov (United States)

    Sumrall, William J.; Richardson, Denise; Yan, Yuan

    1998-01-01

    Explains a series of laboratory activities which employ a microwave oven to help students understand word problems that relate to states of matter, collect data, and calculate and compare electrical costs to heat energy costs. (DDR)

  11. Microwave Oven Observations.

    Science.gov (United States)

    Sumrall, William J.; Richardson, Denise; Yan, Yuan

    1998-01-01

    Explains a series of laboratory activities which employ a microwave oven to help students understand word problems that relate to states of matter, collect data, and calculate and compare electrical costs to heat energy costs. (DDR)

  12. The effect of filler addition and oven temperature to the antioxidant quality in the drying of Physalis angulata fruit extract obtained by subcritical water extraction

    Science.gov (United States)

    Susanti, R. F.; Christianto, G.

    2016-01-01

    Physalis angulata or ceplukan is medicinal herb, which grows naturally in Indonesia. It has been used in traditional medicine to treat several diseases. It is also reported to have antimycobacterial, antileukemic, antipyretic. In this research, Pysalis angulata fruit was investigated for its antioxidant capacity. In order to avoid the toxic organic solvent commonly used in conventional extraction, subcritical water extraction method was used. During drying, filler which is inert was added to the extract. It can absorb water and change the oily and sticky form of extract to powder form. The effects of filler types, concentrations and drying temperatures were investigated to the antioxidant quality covering total phenol, flavonoid and antioxidant activity. The results showed that total phenol, flavonoid and antioxidant activity were improved by addition of filler because the drying time was shorter compared to extract without filler. Filler absorbs water and protects extract from exposure to heat during drying. The combination between high temperature and shorter drying time are beneficial to protect the antioxidant in extract. The type of fillers investigation showed that aerosil gave better performance compared to Microcrystalline Celullose (MCC).

  13. Design trends of coke oven batteries

    Energy Technology Data Exchange (ETDEWEB)

    Minasov, A.N.; Kononenko, V.S.; Fomenko, V.I. (Giprokoks (USSR))

    1991-01-01

    Analyzes design and operation of 168 coke oven batteries in the USSR with a capacity of 86,507 Mt coke per year. The mean service life of a coke oven battery is 20.9 years. Of 168 batteries 16.1% has a service life below 5 years, 10.7% from 5 to 10, 9.5% from 10 to 15, 9.5% from 15 to 20, 10.1% from 20 to 25. 16.1% from 25 to 30, 10.1% from 30 to 35, 15.5% from 35 to 40 and 2.4% has a service life exceeding 40 years. The following aspects are discussed: dimensions of a coke oven and their effects on coking, types of refractory bricks and elements used for coke oven construction, basic technological solutions and equipment used for reducing environmental pollution (smokeless charging, smokeless coke discharge, dry coke quenching, air pollution control methods), technical refitting of coke oven batteries in the USSR. 4 refs.

  14. Evaluation of drying methods with respect to drying parameters, some nutritional and colour characteristics of peppermint (Mentha x piperita L.)

    Energy Technology Data Exchange (ETDEWEB)

    Arslan, Derya; Oezcan, M. Musa [Selcuk University, Faculty of Agriculture, Department of Food Engineering, Konya (Turkey); Menges, Hakan Okyay [Selcuk University, Faculty of Agriculture, Department of Farm Machinery, Konya (Turkey)

    2010-12-15

    Peppermint leaves (Mentha x piperita L.) were dried by using sun, oven (50 C) and microwave oven (700 W) drying methods. Page, Modified page, Midilli and Kuecuek models adequately described the oven, sun and microwave oven drying behaviours of peppermint leaves. The drying process was explicated through the diffusional model in order to obtain effective diffusivity values, which were determined as 3.10 x 10{sup -12}, 2.68 x 10{sup -12} and 4.09 x 10{sup -10} for the sun, oven and microwave oven drying process, respectively. Fresh and dried herbs had high amounts of K, Ca, P, Mg, Fe and Al minerals. Microwave oven drying method leaded to the lowest increase in Ag, Al, B, Na, Mn, Mg and Zn values than the other drying methods. Microwave oven drying shortened the drying time, revealed the highest phenolic content and optimum colour values. (author)

  15. Leakage of Microwave Ovens

    Science.gov (United States)

    Abdul-Razzaq, W.; Bushey, R.; Winn, G.

    2011-01-01

    Physics is essential for students who want to succeed in science and engineering. Excitement and interest in the content matter contribute to enhancing this success. We have developed a laboratory experiment that takes advantage of microwave ovens to demonstrate important physical concepts and increase interest in physics. This experiment…

  16. Leakage of Microwave Ovens

    Science.gov (United States)

    Abdul-Razzaq, W.; Bushey, R.; Winn, G.

    2011-01-01

    Physics is essential for students who want to succeed in science and engineering. Excitement and interest in the content matter contribute to enhancing this success. We have developed a laboratory experiment that takes advantage of microwave ovens to demonstrate important physical concepts and increase interest in physics. This experiment…

  17. Study and Application of Sealing Material for Coke Oven Chamber

    Institute of Scientific and Technical Information of China (English)

    GAN Feifang; TAI Li

    2005-01-01

    A kind of dry refractory sealing material has been developed to repair the fine cracks in coke oven chamber. With silica sand as the main raw material, the sealing material is blown into coke oven chamber by compressed air while being applied, and bonded to brick surface or filled in fine cracks of chamber under right pressure. The physical properties of the material are similar to those of silica bricks during its application. So it can be adapted to conditions of coke oven and has good service life. The study and application results of the sealing material are described in this paper.

  18. The Gravimetric Analysis of Nickel Using a Microwave Oven

    Science.gov (United States)

    Carmosini, Nadia; Ghoreshy, Sanaz; Koether, Marina C.

    1997-08-01

    The procedure for the gravimetric quantitative analysis of the percent of nickel in steel has been modified to include the use of a microwave oven. Experiments performed with the microwave oven gave an average recovery of 99.9+0.3% whereas the conventional method gave a value of 99.5+0.6%. The Ni(DMG)2 samples, which were digested and dried in the microwave oven, showed no physical difference indicating that there was no chemical modification of the precipitate due to the microwave radiation. The microwave oven proved to be very useful for time efficiency, not only for the digestion and heating of the steel ore, but also for the drying of the ore, the crucibles, and the Ni(DMG)2 precipitate. The most significant advantages occur with the cooling time. However, it is not suggested that the entire experiment be performed with the microwave since constant attention, which is required with the microwave drying method, is not necessary for the conventional oven method. Therefore, in order to be more time effective, thought should be given as to which part of the method should be performed with the microwave and which should be performed with the conventional oven.

  19. 利用土壤干燥箱主动干燥-微波消解-原子吸收分光光度法测定土壤中的重金属%Determination of Heavy Metal in Soil through Active Drying of Soil Drying Oven,Microwave Digestion and Atomic Absorption Spectrophotometry

    Institute of Scientific and Technical Information of China (English)

    张健美; 吴春妍; 许卫娟

    2012-01-01

    The heavy metal in a large amount of soil sample could be determined in a short time by drying the soil with M280685 soil drying oven,microwave digestion and atomic absorption spectrophotometry.The qualified rate of the parallel double-sample testing by this method and the quality-controlled samples can both reach the requirements of Technical Specification for Soil Environmental Monitoring(HJ/T166-2004).%利用M280685土壤干燥箱干燥土壤、微波消解、原子吸收分光光度法,在短时间内完成大量土壤样品中重金属的测定。利用该法测定土壤中的重金属平行双样测定合格率,质控样品均能达到土壤环境监测技术规范(HJ/T166-2004)相应的要求。

  20. Physics of the Microwave Oven

    Science.gov (United States)

    Vollmer, Michael

    2004-01-01

    This is the first of two articles about the physics of microwave ovens. This article deals with the generation of microwaves in the oven and includes the operation of the magnetrons, waveguides and standing waves in resonant cavities. It then considers the absorption of microwaves by foods, discussing the dielectric relaxation of water,…

  1. More Experiments with Microwave Ovens

    Science.gov (United States)

    Vollmer, Michael; Mollmann, Klaus-Peter; Karstadt, Detlef

    2004-01-01

    Microwave ovens can be used to perform exciting demonstrations that illustrate a variety of physics topics. Experiments discussed here show superheating, visualize the inhomogeneous heating that takes place in a microwave and also show how to use a mobile phone to detect radiation leaking from the oven. Finally eggs can give some spectacular…

  2. Physics of the Microwave Oven

    Science.gov (United States)

    Vollmer, Michael

    2004-01-01

    This is the first of two articles about the physics of microwave ovens. This article deals with the generation of microwaves in the oven and includes the operation of the magnetrons, waveguides and standing waves in resonant cavities. It then considers the absorption of microwaves by foods, discussing the dielectric relaxation of water,…

  3. More Experiments with Microwave Ovens

    Science.gov (United States)

    Vollmer, Michael; Mollmann, Klaus-Peter; Karstadt, Detlef

    2004-01-01

    Microwave ovens can be used to perform exciting demonstrations that illustrate a variety of physics topics. Experiments discussed here show superheating, visualize the inhomogeneous heating that takes place in a microwave and also show how to use a mobile phone to detect radiation leaking from the oven. Finally eggs can give some spectacular…

  4. Non-Ionizing Radiation Used in Microwave Ovens

    Science.gov (United States)

    ... in Microwave Ovens Non-Ionizing Radiation Used in Microwave Ovens Explore the interactive, virtual community of RadTown USA ! ... learn more About Non-Ionizing Radiation Used in Microwave Ovens Microwave Oven. Microwave ovens use electromagnetic waves that ...

  5. Using your microwave oven. Lesson 6, Microwave oven management

    OpenAIRE

    Woodard, Janice Emelie, 1929-

    1984-01-01

    Discusses cooking and reheating foods in microwave ovens, and adapting conventional recipes for the microwave. Revised Includes the publication: Adapting conventional recipes to microwave cooking : fact sheet 84 by Janice Woodard, Rebecca Lovingood, R.H. Trice.

  6. Using your microwave oven. Lesson 6, Microwave oven management

    OpenAIRE

    Woodard, Janice Emelie, 1929-

    1984-01-01

    Discusses cooking and reheating foods in microwave ovens, and adapting conventional recipes for the microwave. Revised Includes the publication: Adapting conventional recipes to microwave cooking : fact sheet 84 by Janice Woodard, Rebecca Lovingood, R.H. Trice.

  7. Quality Comparison of Vegetables Dehydrated in Solar Drier and Electrical Oven

    Directory of Open Access Journals (Sweden)

    H. C. Joshi

    1991-01-01

    Full Text Available Ascorbic acid, sugars, dehydration ratio and moisture were determined in the vegetables dehydrated separately in solar drier and in electrical oven under similar conditions by standard methods. Vegetables examined were cabbage, cauliflower, tomato, radish, turnip, lahi, methi and palak. It was revealed that in each case, contents of ascorbic acid were higher in solar-dried vegetables in comparison to oven-dried stuffs. This finding indicated superiority of solar driers over electrical ovens, both in reference to quality of the dehydrated vegetables and its overall cost of operation.

  8. Finite element modelling and simulation of free convection heat transfer in solar oven

    Energy Technology Data Exchange (ETDEWEB)

    Sobamowo, M.G.; Ogunmola, B.Y.; Ayerin A.M. [Department of Mechanical Engineering, University of Lagos, Akoka, Lagos (Nigeria)

    2013-07-01

    The use of solar energy for baking, heating or drying represents a sustainable way of solar energy applications with negligible negative effects. Solar oven is an alternative to conventional oven that rely heavily on coal and wood or Electric oven that uses the power from the National grid of which the end users have little or no control. Since the Solar oven uses no fuel and it costs nothing to run, it uses are widely promoted especially in situations where minimum fuel consumption or fire risks are considered highly important. As useful as the Solar Oven proved, it major setback in the area of applications has been its future sustainability. For the use of Solar Oven/Cookers to be sustained in the future, the design and development of solar oven must rely on sound analytical tools. Therefore, this work focused on the design and development of the solar oven. To test the performance of the Small Solar Oven a 5000cm3 beaker of water was put into the Oven and the temperature of the water was found to reach 810C after about 3hrs under an average ambient temperature of 300C. On no load test, the oven reached a maximum temperature of 112oC in 6hrs. In order to carry out the parametric studies and improve the performance of the Solar Oven, Mathematical models were developed and solved by using Characteristics-Based Split (CBS) Finite Element Method. The Model results were compared with the Experimental results and a good agreement was found between the two results.

  9. Finite element modelling and simulation of free convection heat transfer in solar oven

    Directory of Open Access Journals (Sweden)

    Sobamowo M.G., Ogunmola B.Y., Ayerin A. M.

    2014-01-01

    Full Text Available The use of solar energy for baking, heating or drying represents a sustainable way of solar energy applications with negligible negative effects. Solar oven is an alternative to conventional oven that rely heavily on coal and wood or Electric oven that uses the power from the National grid of which the end users have little or no control. Since the Solar oven uses no fuel and it costs nothing to run, it uses are widely promoted especially in situations where minimum fuel consumption or fire risks are considered highly important. As useful as the Solar Oven proved, it major setback in the area of applications has been its future sustainability. For the use of Solar Oven/Cookers to be sustained in the future, the design and development of solar oven must rely on sound analytical tools. Therefore, this work focused on the design and development of the solar oven. To test the performance of the Small Solar Oven a 5000cm3 beaker of water was put into the Oven and the temperature of the water was found to reach 810C after about 3hrs under an average ambient temperature of 300C. On no load test, the oven reached a maximum temperature of 112oC in 6hrs. In order to carry out the parametric studies and improve the performance of the Solar Oven, Mathematical models were developed and solved by using Characteristics-Based Split (CBS Finite Element Method. The Model results were compared with the Experimental results and a good agreement was found between the two results.

  10. Thermal Impedance of Rectangular Microwave Oven Linings

    Institute of Scientific and Technical Information of China (English)

    SHIShang-zhao; XUFu-qiu; 等

    1996-01-01

    Amodel was preseted for calcultaing the thermal impedance of the insulation and refractory linings of rectangular microwave ovens,of which the oven cavity's dimensions are relatively small,while the linings re relatively thick.

  11. Microwave Oven Repair. Teacher Edition.

    Science.gov (United States)

    Smreker, Eugene

    This competency-based curriculum guide for teachers addresses the skills a technician will need to service microwave ovens and to provide customer relations to help retain the customer's confidence in the product and trust in the service company that performs the repair. The guide begins with a task analysis, listing 20 cognitive tasks and 5…

  12. Radiation leakage from electromagnetic oven

    Directory of Open Access Journals (Sweden)

    Abdurrahman Khalil

    2015-10-01

    Results & Discussions: The measurements have been done at some houses in Erbil city, according to the source of background radiation exist before measuring data. Our data compared with standard safe range of radiation data. Results showed that there is radiation leak form all type of electromagnetic oven and all at the order of safety compared with standard value.

  13. New ovens are a boon.

    Science.gov (United States)

    Ehlers, Liz

    2002-05-01

    Liz Ehlers is extremely impressed with Rational CPC combi ovens. Head of catering at Frenchay Hospital in Bristol, she is responsible for feeding up to 550 patients each day. Together with visitors and staff in the hospital's restaurants as well as satellite units, there can be a demand for 2,500 hot meals a day.

  14. Adaptações em forno de microondas doméstico para utilização em laboratório Microwave oven modifications for laboratory applications

    Directory of Open Access Journals (Sweden)

    Édison Pecoraro

    1997-02-01

    Full Text Available Domestic microwave oven was modified for laboratory applications. Electronic system was made for controlling magnetron irradiation time. Exhaustion and air circulation systems were installed to clean the internal oven atmosphere during operation. The cavity walls were coated with aluminized thermal paint to avoid chemical corrosion. These modifications allowed the usage of the oven for drying and processes using reflux.

  15. Solar oven for intertropical zones: Optogeometrical design

    Energy Technology Data Exchange (ETDEWEB)

    Jaramillo, O.A.; Huelsz, G.; Hernandez-Luna, G.; del Rio, J.A. [Centro de Investigacion en Energia. Universidad Nacional Autonoma de Mexico. Priv. Xochicalco S/N. Col. Centro. Temixco, Morelos 62580 (Mexico); Acosta, R. [Universidad de Quintana Roo, Boulevard Bahia s/n Esq. I. Comonfort, Chetumal Quintana Roo 77019 (Mexico); Arriaga, L.G. [Instituto de Investigaciones Electricas, Av. Reforma 113, Col. Palmira, Cuernavaca, Morelos 62490 (Mexico)

    2007-10-15

    In this paper, a novel design of a solar oven for the intertropical zones is presented. The oven box has seven faces instead of the six faces of most common designs reported in the literature, two of them are alternatively used as bases. This oven has four fixed mirrors to concentrate solar energy.The main advantage of this novel design is that the oven needs only four simple movements in order to obtain an adequate solar concentration throughout the year. This feature has been possible due to the optogeometrical design that is presented. A simple theoretical model of the oven concentration is developed. According to the model, the concentration achieved by the oven at noon is greater than 1.95 for all days of the year. In order to analyze the optical performance of the solar cooker, an experimental evaluation was conducted by using a scale model of the solar cooker and a heliodon. (author)

  16. "Zolotoi Oven" ishtshet svojego obladatelja / Valeri Kuznetsov

    Index Scriptorium Estoniae

    Kuznetsov, Valeri

    2003-01-01

    Parima filmi auhinnale "Zolotoi Oven" võistlevad Andrei Zvjagintsevi "Tagasitulek" ("Vozvrashtshenije"), Vadim Abdrashitovi "Magnettormid" ("Magnitnõje buri"), Gennadi Sidorovi "Vanaeided" ("Staruhhi") ja Pjotr Buslovi "Bumer"

  17. Radiofrequency radiation leakage from microwave ovens.

    Science.gov (United States)

    Lahham, Adnan; Sharabati, Afifeh

    2013-12-01

    This work presents data on the amount of radiation leakage from 117 microwave ovens in domestic and restaurant use in the West Bank, Palestine. The study of leakage is based on the measurements of radiation emissions from the oven in real-life conditions by using a frequency selective field strength measuring system. The power density from individual ovens was measured at a distance of 1 m and at the height of centre of door screen. The tested ovens were of different types, models with operating powers between 1000 and 1600 W and ages ranging from 1 month to >20 y, including 16 ovens with unknown ages. The amount of radiation leakage at a distance of 1 m was found to vary from 0.43 to 16.4 μW cm(-2) with an average value equalling 3.64 μW cm(-2). Leakages from all tested microwave ovens except for seven ovens (∼6 % of the total) were below 10 μW cm(-2). The highest radiation leakage from any tested oven was ∼16.4 μW cm(-2), and found in two cases only. In no case did the leakage exceed the limit of 1 mW cm(-2) recommended by the ICNIRP for 2.45-GHz radiofrequency. This study confirms a linear correlation between the amount of leakage and both oven age and operating power, with a stronger dependence of leakage on age.

  18. Automatic burner adjustment in a singeing oven

    Energy Technology Data Exchange (ETDEWEB)

    Aabo, P.

    1984-07-01

    The expected energy savings of 10-15% of the actual fuel consumption in the singeing oven was reduced because of the change in the design of the singeing oven itself. The socalled optimized singeing oven hereafter includes: ceramic fibres, combustion air from the ceiling, fireproof oven bottom, automatic adjustment of air and fuel, rapid opening and closing, change over to pilot flame during stops and the slaughter line, and sealing between the oven's two parts and bottom. This optimization of the design of the singeing oven reduces the oil consumption from 0.8 litre to 0.45 litre fuel per pig carcass. The described optimization of the oven is partly carried out during this project. Thus the starting point for further reduction of the energy consumption is changed rather much. Neverthless a calculation of prospective profits proves that it is still profitable to invest in equipment for adjusting the burner in the singeing oven. It has been proved that the degree of singeing can be controlled by the parameters singeing period and oven temperature. A control device for controlling of the oil consumption on the basis of the temperature of the waste gas has succesfully been installed and it has been proved that the pay back period for this control device is approximately 2 years.

  19. "Zolotoi Oven" ishtshet svojego obladatelja / Valeri Kuznetsov

    Index Scriptorium Estoniae

    Kuznetsov, Valeri

    2003-01-01

    Parima filmi auhinnale "Zolotoi Oven" võistlevad Andrei Zvjagintsevi "Tagasitulek" ("Vozvrashtshenije"), Vadim Abdrashitovi "Magnettormid" ("Magnitnõje buri"), Gennadi Sidorovi "Vanaeided" ("Staruhhi") ja Pjotr Buslovi "Bumer"

  20. lithium-ion battery during oven tests

    Science.gov (United States)

    Peng, Peng; Sun, Yiqiong; Jiang, Fangming

    2014-10-01

    A three dimensional thermal abuse model for graphite/LiPF6/LiCoO2 batteries is established particularly for oven tests. To investigate the influence of heat release condition and oven temperature on battery thermal behaviors, we perform a series of simulations with respect to a unit cell during oven thermal abuses of various oven temperatures and under various heat release conditions. Simulation results enable detailed analyses to thermal behaviors of batteries. It is found that during oven thermal abuse processes that do not get into thermal runaway, the negative electrode is the maximum heat generation rate zone; during oven thermal abuse processes that do get into thermal runaway, the positive electrode is the maximum heat generation rate zone. The positive-solvent reaction is found to be the major heat generation source causing thermal runaway. It is also found that the heat release condition and the oven temperature are combined to dictate thermal behaviors of the battery. The critical oven temperature that causes thermal runaway rises if the heat release condition is better and the critical heat release coefficient that can effectively restrain the occurrence of thermal runaway increases with the increase of oven temperature.

  1. 鸡西地区采用煤泥烘干技术加工电力燃料的可行性分析%Feasibility Study of Processing Power Fuel With the Slime Oven Drying Technology in Jixi District

    Institute of Scientific and Technical Information of China (English)

    毕明涛

    2011-01-01

    煤炭洗选和火力发电是鸡西煤电基地建设中的两个重要产业项目。当前,在电力燃料紧俏的情况下,如果将滞销的煤炭洗选副产品"煤泥"加工成可用的电力燃料对两个产业均有利。阐述了开发煤泥用作电力燃料的可行性,提出了煤泥烘干技术的工艺方案并做了经济效益分析。%Coal washing and thermal power generation are two key industries in Jixi.Considering the shortage of the electric power fuel,the coal slime which is the by-product of coal washing can be turned into the electrical fuel which is benefit for the development of power generation and electrical fuel production.This paper study the feasibility to develop slime as power fuel and put forward a coal slime drying technological scheme.

  2. Combination microwave ovens: an innovative design strategy.

    Science.gov (United States)

    Tinga, Wayne R; Eke, Ken

    2012-01-01

    Reducing the sensitivity of microwave oven heating and cooking performance to load volume, load placement and load properties has been a long-standing challenge for microwave and microwave-convection oven designers. Conventional design problem and solution methods are reviewed to provide greater insight into the challenge and optimum operation of a microwave oven after which a new strategy is introduced. In this methodology, a special load isolating and energy modulating device called a transducer-exciter is used containing an iris, a launch box, a phase, amplitude and frequency modulator and a coupling plate designed to provide spatially distributed coupling to the oven. This system, when applied to a combined microwave-convection oven, gives astounding performance improvements to all kinds of baked and roasted foods including sensitive items such as cakes and pastries, with the only compromise being a reasonable reduction in the maximum available microwave power. Large and small metal utensils can be used in the oven with minimal or no performance penalty on energy uniformity and cooking results. Cooking times are greatly reduced from those in conventional ovens while maintaining excellent cooking performance.

  3. experimental investigation of the effect of microwave drying and ...

    African Journals Online (AJOL)

    Alayande Ibraheem

    Effect of microwave oven drying and reactor temperature has been investigated in this study. Cassava ... sample was water washed to remove excess alkali metal present through hydrolysis, sun dried and ground to obtain a ... and 2050 [1, 2].

  4. Viscous property of dried clay

    Institute of Scientific and Technical Information of China (English)

    XU Li-sheng; LI Jian-zhong

    2006-01-01

    One dimensional and triaxial compression tests of air-dried and oven-dried Fujinomori clay and Pisa clay were carried out. Water content is less than 4.5 % and 1.0% for air-dried and oven-dried clay specimens, respectively. In all tests, axial strain rate was changed stepwise many times and drained creep tests were performed several times during monotonic loading at a constant strain rate. Global unloading (and also reloading in some tests) was applied during which creep loading tests were performed several times. Cyclic loading with small stress amplitude and several cycles was also performed to calculate the modulus of elasticity of the clay in tests. Local displacement transducer was used in triaxial compression test to increase measuring accuracy of axial strain. The results show that air-dried and oven-dried clay have noticeable viscous properties; during global unloading, creep deformation changes from positive to negative, i.e. there exist neutral points (zero creep deformation or no creep deformation point) in global unloading part of strain-stress curve; viscous property of Fujinomori clay decreases when water content decreases, i.e. viscous property of air-dried Fujinomori clay is more significant than that of oven-dried Fujinomori clay.

  5. Improvement electrical characteristics of the microwave oven

    Directory of Open Access Journals (Sweden)

    I. N. Grebenkov

    2007-06-01

    Full Text Available The research of band-off emitting of magnetron generator of microwave oven was carried out. Applying of cutoff waveguide abled to satisfy the requirements of manufacturer and norms of EMC.

  6. Bi-radiant oven: a low-energy oven system. Volume I. Development and assessment

    Energy Technology Data Exchange (ETDEWEB)

    DeWitt, D.P.; Peart, M.V.

    1980-04-01

    The Bi-Radiant Oven system has three important features which provide improved performance. First, the cavity walls are highly reflective rather than absorptive thereby allowing these surfaces to operate at cooler temperatures. Second, the heating elements, similar in construction to those in a conventional oven, but operating at much lower temperatures, provide a prescribed, balanced radiant flux to the top and bottom surfaces of the food product. And third, the baking and roasting utensil has a highly absorptive finish. Instrumentation and methods of measurements have been developed for obtaining the important oven and food parameters during baking: wall, oven air, food and element temperatures; food mass loss rate; irradiance distribution; and convection heat flux. Observations on an experimental oven are presented and discussed. Thermal models relating the irradiance distribution to oven parameters have been compared with measurements using a new heat flux gage developed for the project. Using the DOE recommended test procedures, oven efficiencies of 20 to 23% have been measured. The heating requirements have been determined for seven food types: biscuits, meat loaf, baked foods, apple crisp, cornbread, macaroni and cheese casserole, and cheese souffle. Comparison of energy use with a conventional electric oven shows that energy savings greater than 50% can be realized. Detailed energy balances have been performed on two foods - beef roasts and yellow cake. Consideration of consumer acceptability of this new oven concept have been addressed.

  7. Bread ovens in Northern Oretania

    Directory of Open Access Journals (Sweden)

    García Huerta, Rosario

    2006-06-01

    Full Text Available This paper intends to bring to light an unusual type of domestic structure in the northern Oretania, namely the ovens used for the production of bread. The study of their distribution, as well as their dimensions and constructive features, indicates they are more complex structures, with collective or communal characters. At the same time, it gives us some knowledge of the internal organization of the main oritanian oppidas.

    Este artículo pretende dar a conocer un tipo de estructura doméstica poco habitual en la Oretania septentrional, como son los hornos destinados a la producción de pan. El análisis de su distribución, así como sus dimensiones y características constructivas, revela que se trata de estructuras más complejas, de carácter colectivo o comunal, lo que permite aproximarnos al conocimiento de la articulación interna de los principales oppida oretanos.

  8. Behaviors of young children around microwave ovens.

    Science.gov (United States)

    Robinson, Marla R; O'Connor, Annemarie; Wallace, Lindsay; Connell, Kristen; Tucker, Katherine; Strickland, Joseph; Taylor, Jennifer; Quinlan, Kyran P; Gottlieb, Lawrence J

    2011-11-01

    Scald burn injuries are the leading cause of burn-related emergency room visits and hospitalizations for young children. A portion of these injuries occur when children are removing items from microwave ovens. This study assessed the ability of typically developing children aged 15 months to 5 years to operate, open, and remove the contents from a microwave oven. The Denver Developmental Screening Test II was administered to confirm typical development of the 40 subjects recruited. All children recruited and enrolled in this study showed no developmental delays in any domain in the Denver Developmental Screening Test II. Children were observed for the ability to open both a push and pull microwave oven door, to start the microwave oven, and to remove a cup from the microwave oven. All children aged 4 years were able to open the microwaves, turn on the microwave, and remove the contents. Of the children aged 3 years, 87.5% were able to perform all study tasks. For children aged 2 years, 90% were able to open both microwaves, turn on the microwave, and remove the contents. In this study, children as young as 17 months could start a microwave oven, open the door, and remove the contents putting them at significant risk for scald burn injury. Prevention efforts to improve supervision and caregiver education have not lead to a significant reduction in scald injuries in young children. A redesign of microwave ovens might prevent young children from being able to open them thereby reducing risk of scald injury by this mechanism.

  9. Inhalation trauma due to overheating in a microwave oven.

    OpenAIRE

    Zanen, A L; Rietveld, A. P.

    1993-01-01

    The microwave oven is a kitchen appliance that has become increasingly popular in recent years. In some instances the temperature in the microwave oven can become exceedingly high. A case is discussed of a patient with respiratory distress after inhalation of gas from an overheated microwave oven.

  10. Inhalation trauma due to overheating in a microwave oven.

    OpenAIRE

    Zanen, A L; Rietveld, A. P.

    1993-01-01

    The microwave oven is a kitchen appliance that has become increasingly popular in recent years. In some instances the temperature in the microwave oven can become exceedingly high. A case is discussed of a patient with respiratory distress after inhalation of gas from an overheated microwave oven.

  11. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

    Science.gov (United States)

    Ofori, H.; Dziedzoave, N. T.; Kortei, N. K.

    2016-01-01

    The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎ = 47.4) than the air-oven-dried (L⁎ = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p < 0.05) higher in oven-dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently. PMID:27034924

  12. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

    Directory of Open Access Journals (Sweden)

    P. T. Akonor

    2016-01-01

    Full Text Available The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L⁎=47.4 than the air-oven-dried (L⁎=49.0. Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p<0.05 higher in oven-dried meat (2.1%, compared to solar-dried meat (1.5%. Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

  13. Open Ended Microwave Oven for Packaging

    CERN Document Server

    Sinclair, K I; Desmulliez, M Y P; Goussetis, G; Bailey, C; Parrott, K; Sangster, A J

    2008-01-01

    A novel open waveguide cavity resonator is presented for the combined variable frequency microwave curing of bumps, underfills and encapsulants, as well as the alignment of devices for fast flip-chip assembly, direct chip attach (DCA) or wafer-scale level packaging (WSLP). This technology achieves radio frequency (RF) curing of adhesives used in microelectronics, optoelectronics and medical devices with potential simultaneous micron-scale alignment accuracy and bonding of devices. In principle, the open oven cavity can be fitted directly onto a flip-chip or wafer scale bonder and, as such, will allow for the bonding of devices through localised heating thus reducing the risk to thermally sensitive devices. Variable frequency microwave (VFM) heating and curing of an idealised polymer load is numerically simulated using a multi-physics approach. Electro-magnetic fields within a novel open ended microwave oven developed for use in micro-electronics manufacturing applications are solved using a de icated Yee sche...

  14. The Effect of Fermentation and Drying on Clicanthus Nutans Lindai Extract Chemical Constituents and Bioactivity

    Science.gov (United States)

    Lee, Y. Y.; Teh, P. S.; Kumaresan, S.; Tiong, C. H.

    2017-06-01

    In this study, two processes (fermentation and drying) were conducted on Clicanthus Nutans Lindau, which is well-known for its antioxidant activities. The aim of this research is to investigate the effects of these processes towards the Total Phenolic Content (TPC), antioxidant activity and the crude yield of the leaves. For the fermentation process, the fermentation time is varied for 6, 12, 24, 48 and 72 hours. For drying, oven drying (40, 45 and 50°C, freeze-drying and shade drying are investigated. Blanching was also conducted for oven dried samples (90°C for 1 minute). It was found that 12 hours fermentation produced the highest yield corresponding to Total Phenolic Content at 0.33 while 6 hours fermentation produced the highest Antioxidant Activity and yield at 2.218 x 10-10 mg/mL and 0.64 . On the other hand, 48 hours fermentation produced the highest overall extract yield at 0.64 . Analysis for antioxidant activity was carried out using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Folin-Ciocalteau method for Total Phenolic Content. Thermal inactivation kinetics (blanching) has been investigated for oven drying samples. Results showed that 40°C oven drying and 50°C oven drying with blanching has better retention of bioactive constituents. Blanching has no significant effect on phenolic content but has increased the crude extract for higher temperature oven drying. It has no positive effect on antioxidant activity. Drying is also a better processing method compared to fermentation as drying has slightly favorable results in all three aspects. Through comparison with extraction time of 60 minutes for 40°C oven drying and 6 hour fermented samples, yield of total phenolic content and overall yield of oven dried sample is higher than fermented sample by 4.14 and 0.39 respectively as well as showing better antioxidant activity.

  15. Comparison of two methods for determination of tomato paste solids: vacuum oven versus microwave oven.

    Science.gov (United States)

    Jazaeri, Sahar; Kakuda, Yukio; Gismondi, Stephen; Wigle, Doug G

    2011-01-01

    Two analytical procedures used to determine total, soluble, and insoluble solids in tomato paste were evaluated. The microwave oven (MO) method was compared to the vacuum oven (VO) method. The VO method is tedious and measured the three solids fractions in the paste directly, while the MO method measured the total solids directly but used an equation to calculate the water-soluble and -insoluble solids. The MO method was faster and less labor-intensive, and yielded small but statistically significant higher values for total and insoluble solids and lower statistically significant values for soluble solids.

  16. PENGUKURAN KADAR AIR AGREGAT DAN BETON SEGAR DENGAN MENGGUNAKAN MICROWAVE OVEN

    Directory of Open Access Journals (Sweden)

    Handoko Sugiharto

    2000-01-01

    Full Text Available The conventional method of water content measurement of aggregate and fresh concrete need along time to perform. As an alternative the use of microwave oven is explored in this research. The microwave oven used has 900 watt power and equiped with a turn table. Nine (9 type of aggregate consist of five (5 type of fine aggregate and four (4 type of coarse aggregate with varions water absorbsion value, are unvestigated. The rater contents measured is then compared with the once obtained using conventional oven. Four (4 type of mix using aggegate with varions water absorbsion values. Water content used for the fresh concrete mix is 0.3, 0.5 and 0.7. The test results show that this method can beused to measure water content of fine and coarse aggregate regardless of the water absorbsion values of the aggregates. For fine aggregate nine (9 minutes drying time is needed to get 100% accuracy while for coarse aggregate 11 minutes with 96% accuracy. For fresh concrete using aggregate with less than 5% absorbsion value 18 minutes is neede to get 98% accuracy, while for aggregate with 40% absorbsion value 35 minutes is needed to get 80% accuracy. Abstract in Bahasa Indonesia : Pengukuran kadar air pada agregat dan beton segar dengan metode konvensional memerlukan waktu yang cukup lama, maka dilakukan penelitian penggunaan microwave oven sebagai metode alternatifnya. Microwave oven yang digunakan mempunyai daya 900 watt dan dilengkapi dengan piring putar. Dilakukan penelitian terhadap 9 tipe agregat (5 jenis agregat halus dan 4 jenis agregat kasar dengan berbagai nilai absorpsi. Sedangkan untuk beton segar dibuat 4 macam campuran dengan berbagai nilai absorpsi agregat. Faktor air-semen yang digunakan adalah 0.3, 0.5 dan 0.7. Hasil pengukuran kadar airnya dengan microwave oven dibandingkan terhadap oven standard. Hasil tes yang diperoleh menunjukkan bahwa metode ini dapat digunakan untuk mengukur kadar air agregat halus dan kasar dengan tidak tergantung pada

  17. Blanching, salting and sun drying of different pumpkin fruit slices.

    Science.gov (United States)

    Workneh, T S; Zinash, A; Woldetsadik, K

    2014-11-01

    The study was aimed at assessing the quality of pumpkin (Cucuribita Spp.) slices that were subjected to pre-drying treatments and drying using two drying methods (uncontrolled sun and oven) fruit accessions. Pre-drying had significant (P ≤ 0.05) effect on the quality of dried pumpkin slices. 10 % salt solution dipped pumpkin fruit slices had good chemical quality. The two-way interaction between drying methods and pre-drying treatments had significant (P ≤ 0.05) effect on chemical qualities. Pumpkin subjected to salt solution dipping treatment and oven dried had higher chemical concentrations. Among the pumpkin fruit accessions, pumpkin accession 8007 had the superior TSS, total sugar and sugar to acid ratio after drying. Among the three pre-drying treatment, salt solution dipping treatment had significant (P ≤ 0.05) effect and the most efficient pre-drying treatment to retain the quality of dried pumpkin fruits without significant chemical quality deterioration. Salt dipping treatment combined with low temperature (60 °C) oven air circulation drying is recommended to maintain quality of dried pumpkin slices. However, since direct sun drying needs extended drying time due to fluctuation in temperature, it is recommended to develop or select best successful solar dryer for use in combination with pre-drying salt dipping or blanching treatments.

  18. Laureatõ premii "Zolotoi Oven"

    Index Scriptorium Estoniae

    2003-01-01

    Parima filmi auhinna "Zolotoi Oven" võitis Andrei Zvjagintsevi "Tagasitulek" ("Vozvrashtshenije"), Vadim Abdrashitovi "Magnettormid" ("Magnitnõje buri") sai parima režissööri ja parima stsenaristi auhinna (Aleksandr Mindadze), Pjotr Buslovi "Bumer" sai vaid muusikaauhinna (Sergei Shnurov). Parim meesnäitleja oli Viktor Suhhorukov ("Vaene, vaene Paul") ja naisnäitleja Maria Zvonarjeva A. Proshkini "Trios". A. Sokurovi "Isa ja poeg" sai vaid kunstnikuauhinna (Natalja Kotshergina). Inna Tshurikova sai kõrvalosa auhinna ("S: Govoruhhini "Blagoslovite zhenshtshinu")

  19. Laureatõ premii "Zolotoi Oven"

    Index Scriptorium Estoniae

    2003-01-01

    Parima filmi auhinna "Zolotoi Oven" võitis Andrei Zvjagintsevi "Tagasitulek" ("Vozvrashtshenije"), Vadim Abdrashitovi "Magnettormid" ("Magnitnõje buri") sai parima režissööri ja parima stsenaristi auhinna (Aleksandr Mindadze), Pjotr Buslovi "Bumer" sai vaid muusikaauhinna (Sergei Shnurov). Parim meesnäitleja oli Viktor Suhhorukov ("Vaene, vaene Paul") ja naisnäitleja Maria Zvonarjeva A. Proshkini "Trios". A. Sokurovi "Isa ja poeg" sai vaid kunstnikuauhinna (Natalja Kotshergina). Inna Tshurikova sai kõrvalosa auhinna ("S: Govoruhhini "Blagoslovite zhenshtshinu")

  20. Drying effects on the antioxidant properties of tomatoes and ginger.

    Science.gov (United States)

    Gümüşay, Özlem Aktürk; Borazan, Alev Akpınar; Ercal, Nuran; Demirkol, Omca

    2015-04-15

    In this study, the effects of four different drying processes, sun drying (SD), oven drying (OD), vacuum oven drying (VOD) and freeze drying (FD) for tomatoes (Solanum lycopersicum) and ginger (Zingiber officinale) in terms of thiolic and phenolic contents have been studied. Thiol content, total phenolic content (TPC), ascorbic acid (AA) content, and cupric ion reducing antioxidant capacity (CUPRAC) were determined in fresh and dried samples. Glutathione (GSH) and cysteine (Cys) were determined as the thiol contents of tomatoes and ginger. Significant losses were observed in the contents of TPC, AA, GSH and Cys and CUPRAC values in all samples that were dried using the thermal method. There was a statistically significant difference in the losses of the TPC, AA, and thiol contents between the use of thermal drying and freeze drying (except Cys in tomatoes) methods. Freeze dried tomato and ginger samples have been found to have better antioxidant properties.

  1. Electrohydrodynamic drying of carrot slices.

    Directory of Open Access Journals (Sweden)

    Changjiang Ding

    Full Text Available Carrots have one of the highest levels of carotene, and they are rich in vitamins, fiber and minerals. However, since fresh carrots wilt rapidly after harvest under inappropriate storage conditions, drying has been used to improve their shelf life and retain nutritional quality. Therefore, to further investigate the potential of this method, carrot slices were dried in an EHD system in order to study the effect of different voltages on drying rate. As measures of quality, carotene content and rehydration ratio were, respectively, compared against the conventional oven drying regime. Carotene, the main component of the dried carrot, and rehydration characteristics of the dried product can both indicate quality by physical and chemical changes during the drying process. Mathematical modeling and simulation of drying curves were also performed, using root mean square error, reduced mean square of the deviation and modeling efficiency as the primary criteria to select the equation that best accounts for the variation in the drying curves of the dried samples. Theoretically, the Page model was best suited for describing the drying rate curve of carrot slices at 10kV to 30kV. Experimentally, the drying rate of carrots was notably greater in the EHD system when compared to control, and quality, as determined by carotene content and rehydration ratio, was also improved when compared to oven drying. Therefore, this work presents a facile and effective strategy for experimentally and theoretically determining the drying properties of carrots, and, as a result, it provides deeper insight into the industrial potential of the EHD drying technique.

  2. Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques.

    Science.gov (United States)

    Akonor, P T; Ofori, H; Dziedzoave, N T; Kortei, N K

    2016-01-01

    The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shrimps were dried separately using an air-oven dryer and a tunnel solar dryer. The drying profile of shrimp meat was determined in the two drying systems by monitoring moisture loss over the drying period. Changes in color, proximate composition, and rehydration capacity were assessed. The rate of moisture removal during solar drying was faster than the air-oven drying. The development of red color during drying was comparable among the two methods, but solar-dried shrimps appeared darker (L (⁎) = 47.4) than the air-oven-dried (L (⁎) = 49.0). Chemical analysis indicated that protein and fat made up nearly 20% and 2% (wb) of the shrimp meat, respectively. Protein and ash content of shrimp meat dried under the two dryer types were comparable but fat was significantly (p dried meat (2.1%), compared to solar-dried meat (1.5%). Although rehydration behavior of shrimp from the two drying systems followed a similar pattern, solar-dried shrimp absorbed moisture more rapidly. The results have demonstrated that different approaches to drying may affect the physical and nutritional quality of shrimp meat differently.

  3. Accelerated staining technique using kitchen microwave oven.

    Science.gov (United States)

    Mukunda, Archana; Narayan, T V; Shreedhar, Balasundhari; Shashidhara, R; Mohanty, Leeky; Shenoy, Sadhana

    2015-01-01

    Histopathological diagnosis of specimens is greatly dependent on good sample preparation and staining. Both of these processes is governed by diffusion of fluids and dyes in and out of the tissue, which is the key to staining. Diffusion of fluids can be accelerated by the application of heat that reduces the time of staining from hours to the minute. We modified an inexpensive model of kitchen microwave oven for staining. This study is an attempt to compare the reliability of this modified technique against the tested technique of routine staining so as to establish the kitchen microwave oven as a valuable diagnostic tool. Sixty different tissue blocks were used to prepare 20 pairs of slides for 4 different stains namely hematoxylin and eosin, Van Gieson's, 0.1% toluidine blue and periodic acid-Schiff. From each tissue block, two bits of tissues were mounted on two different slides. One slide was stained routinely, and the other stained inside a microwave. A pathologist evaluated the stained slides and the results so obtained were analyzed statistically. Microwave staining considerably cut down the staining time from hours to seconds. Microwave staining showed no loss of cellular and nuclear details, uniform-staining characteristics and was of excellent quality. The cellular details, nuclear details and staining characteristics of microwave stained tissues were better than or equal to the routine stained tissue. The overall quality of microwave-stained sections was found to be better than the routine stained tissue in majority of cases.

  4. Evaluation of solar dried thyme (Thymus vulgaris Linne) herbs

    Energy Technology Data Exchange (ETDEWEB)

    Balladin, Derrick A.; Headley, Oliver [University of the West Indies, Center for Resource Management and Environmental Studies, St Michael (Barbados)

    1999-07-01

    Thyme (Thymus vulgaris Linne) herbs can be dried at about 50degC reached an equilibrium moisture content after 12 h and 9.5 h using the wire basket solar dryer and oven drying method respectively. The initial moisture content (wet wt. basis), (final moisture content, dry wt. basis (dwb)) determined by the Dean-Stark toluene method, oven and microwave were 75.15% (10.0%), 75.12% (11.85%) and 72.31% (12.50%) respectively. Paired t-test ({alpha} = 0.05, 10 degrees of freedom) showed no significant difference between the Dean-Stark toluene and the oven methods, but a significant difference between these two methods and the microwaves method. The % essential oils extracted after drying by the oven and the wire basket solar methods were 0.5 and 0.6% (per 100 g dwb) respectively. The % oleoresin and ash content were 27% for both drying methods and 1.60, 2.03 and 2.25% for the fresh, oven dried and the wire basket solar dried herb respectively. (Author)

  5. Microwave applications to rock specimen drying in laboratory

    Science.gov (United States)

    Park, Jihwan; Park, Hyeong-Dong

    2014-05-01

    Microwave heating is the process in which electromagnetic wave with 300 MHz - 300 GHz heats dielectric material. Although in the beginning microwave was mainly used in food industry to cook or heat the food, it soon became clear that microwave had a large potential for other applications. It was thus introduced in geological fields of investigation like mineral processing, oil sand and oil shale extraction, soil remediation, waste treatment. However, the drying techniques using microwave was rarely treated in geology field. According to the ISRM suggested methods, experimental rock specimens in laboratory test were dried in 105°C oven for a period of at least 24 hours. In this method, hot air transmits heats to material by means of thermal conduction, and the heat was transferred from the surface to the inside of the rock specimens. The thermal gradient and moisture gradient can deteriorate the specimens, and energy can be wasted in bulk heating the specimens. The aim of our study was to compare physical property, microstructural property, and energy efficiency between microwave drying method and conventional oven drying method, and to suggest new method for rock drying. Granite, basalt, and sandstone were selected as specimens and were made in cylinder shape with 54 mm diameter. To compare two different methods, one set of saturated specimens were dried in 105°C conventional oven and the other set of saturated specimens were dried in microwave oven. After dried, the specimens were cooled and saturated in 20°C water 48 hours. The saturation-drying were repeated 50 cycles, and the physical property and microstructural property were measured every 10 cycles. Absorption and elastic wave velocity were measured to investigate the change of physical property, and microscope image and X-ray computed tomography image were obtained to investigate the change of microstructural property of rock specimens. The electricity consumption of conventional oven and microwave oven

  6. Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions.

    Science.gov (United States)

    Kumar, P Suresh; Sagar, V R

    2014-08-01

    Mango (Mangiferra indica L), guava (Psiduim guajava L.) slices and aonla (Emblica officinalis L) segments were osmo-dried under four different dying conditions viz., cabinet drier (CD), vacuum oven drier (VOD), low temperature drier (LTD) and solar drier (SD) to evaluate the best drying condition for the fruits. It was found that vacuum oven drying was superior to other mode of drying as it holds maximum nutrients like acidity, ascorbic acid, sugar and water removal and moisture ratio of products. It was found through regression analysis that drying ratio and rehydration ratio was also superior in vacuum drying followed by cabinet drying. In addition, descriptive analysis on sensory score was also found best with vacuum drying while the Non-enzymatic browning (NEB), which is undesirable character on dried product, was more with solar drier.

  7. The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

    Directory of Open Access Journals (Sweden)

    Yingpeng Tong

    2015-01-01

    Full Text Available More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C for a long time by electric oven drying and vacuum oven drying. In microwave drying, treatments at lower microwave power and longer time benefit the quality of saffron. In addition, the influence of the drying method on antioxidants in saffron is discussed. The correlation between individual saffron profiles and the antioxidant value was estimated by spectrum-effect relationships analysis.

  8. Carbon dioxide emission in hydrogen production technology from coke oven gas with life cycle approach

    Directory of Open Access Journals (Sweden)

    Burmistrz Piotr

    2016-01-01

    Full Text Available The analysis of Carbon Footprint (CF for technology of hydrogen production from cleaned coke oven gas was performed. On the basis of real data and simulation calculations of the production process of hydrogen from coke gas, emission indicators of carbon dioxide (CF were calculated. These indicators are associated with net production of electricity and thermal energy and direct emission of carbon dioxide throughout a whole product life cycle. Product life cycle includes: coal extraction and its transportation to a coking plant, the process of coking coal, purification and reforming of coke oven gas, carbon capture and storage. The values were related to 1 Mg of coking blend and to 1 Mg of the hydrogen produced. The calculation is based on the configuration of hydrogen production from coke oven gas for coking technology available on a commercial scale that uses a technology of coke dry quenching (CDQ. The calculations were made using ChemCAD v.6.0.2 simulator for a steady state of technological process. The analysis of carbon footprint was conducted in accordance with the Life Cycle Assessment (LCA.

  9. Safranin O staining using a microwave oven.

    Science.gov (United States)

    Kahveci, Z; Minbay, F Z; Cavusoglu, L

    2000-11-01

    We investigated the effects of microwave irradiation on a safranin O staining method for paraffin sections of formalin fixed rabbit larynx. The control sections were stained according to the conventional method, and the experimental sections were stained in microwave oven for 10 sec at 360 W in Weigert's iron hematoxylin, and for 30 sec at 360 W in fast green and 0.1% safranin O staining solutions. Light microscopic examination of the sections revealed that the microwave heating did not adversely affect the staining properties of cartilage tissue compared to the conventional staining method. Small differences such as darker staining of the matrix and shrinkage of the cytoplasm was observed in some microwave treated sections. The present study revealed that microwave application can be used safely for the safranin O method with the advantage of reduced staining time.

  10. Bonding PMMA microfluidics using commercial microwave ovens

    Science.gov (United States)

    Toossi, A.; Moghadas, H.; Daneshmand, M.; Sameoto, D.

    2015-08-01

    In this paper, a novel low-cost, rapid substrate-bonding technique is successfully applied to polymethyl methacrylate (PMMA) microfluidics bonding for the first time. This technique uses a thin intermediate metallic microwave susceptor layer at the interface of the bonding site (microchannels) which produces localized heating required for bonding during microwave irradiation. The metallic susceptor pattern is designed using a multiphysics simulation model developed in ANSYS Multiphysics software (high-frequency structural simulation (HFSS) coupled with ANSYS-Thermal). In our experiments, the required microwave energy for bonding is delivered using a relatively inexpensive, widely accessible commercial microwave oven. Using this technique, simple PMMA microfluidics prototypes are successfully bonded and sealed in less than 35 seconds with a minimum measured bond strength of 1.375 MPa.

  11. Simulation and Experimental Method for Microwave Oven

    Institute of Scientific and Technical Information of China (English)

    Han-Ji Ju; Qing Zhao

    2009-01-01

    The simulation software, HFSS (high fre- quency structure simulator), is introduced in microwave oven design. In the cold test, a network analyzer is used to measure the reflection coefficient (S11) of the cavity under empty and loaded states over the frequency range from 2.448 GHz to 2.468 GHz. In the hot test, a piece of wet thermal paper and an infrared thermal imaging camera are used to measure the electric field distribu- tions on the mica and turntable. In the cold test, the simulation agrees well with the experiment no matter in empty state or loaded state. In the hot test, the simulation agrees well with the experiment in general in empty state and approximately in loaded state. The little difference in both cold and hot test may be due to that the model in simulation is not absolutely identical with that in experiment or the inadequate precision of infrared thermal imaging camera.

  12. DETERMINATION OF MOISTURE CONTENT OF BAGASSE OF JAGGERY UNIT USING MICROWAVE OVEN

    Directory of Open Access Journals (Sweden)

    S.I. ANWAR

    2010-12-01

    Full Text Available In jaggery making furnaces, sugarcane bagasse is used as fuel. Moisture content of bagasse affects its calorific value. So burning of bagasse at suitable level of moisture is essential from the viewpoint of furnace performance. Moisture content can also be used for indirect calculation of fibre content in sugarcane. Normally gravimetric method is used for moisture content determination, which is time consuming. Therefore, an attempt has been made to use microwave oven for drying of bagasse. It took about 20 to 25 minutes for the determination as compared to 8-10 hours in conventional hot air drying method and the results were comparable to the values obtained from hot air drying method.

  13. Accelerated staining technique using kitchen microwave oven

    Directory of Open Access Journals (Sweden)

    Archana Mukunda

    2015-01-01

    Full Text Available Introduction: Histopathological diagnosis of specimens is greatly dependent on good sample preparation and staining. Both of these processes is governed by diffusion of fluids and dyes in and out of the tissue, which is the key to staining. Diffusion of fluids can be accelerated by the application of heat that reduces the time of staining from hours to the minute. We modified an inexpensive model of kitchen microwave oven for staining. This study is an attempt to compare the reliability of this modified technique against the tested technique of routine staining so as to establish the kitchen microwave oven as a valuable diagnostic tool. Materials and Methods: Sixty different tissue blocks were used to prepare 20 pairs of slides for 4 different stains namely hematoxylin and eosin, Van Gieson′s, 0.1% toluidine blue and periodic acid-Schiff. From each tissue block, two bits of tissues were mounted on two different slides. One slide was stained routinely, and the other stained inside a microwave. A pathologist evaluated the stained slides and the results so obtained were analyzed statistically. Results: Microwave staining considerably cut down the staining time from hours to seconds. Microwave staining showed no loss of cellular and nuclear details, uniform-staining characteristics and was of excellent quality. Interpretation and Conclusion: The cellular details, nuclear details and staining characteristics of microwave stained tissues were better than or equal to the routine stained tissue. The overall quality of microwave-stained sections was found to be better than the routine stained tissue in majority of cases.

  14. MODELLING OF THIN LAYER DRYING KINETICS OF COCOA BEANS DURING ARTIFICIAL AND NATURAL DRYING

    Directory of Open Access Journals (Sweden)

    C.L. HII

    2008-04-01

    Full Text Available Drying experiments were conducted using air-ventilated oven and sun dryer to simulate the artificial and natural drying processes of cocoa beans. The drying data were fitted with several published thin layer drying models. A new model was introduced which is a combination of the Page and two-term drying model. Selection of the best model was investigated by comparing the determination of coefficient (R2, reduced chi-square (2 and root mean square error (RMSE between the experimental and predicted values. The results showed that the new model was found best described the artificial and natural drying kinetics of cocoa under the conditions tested.

  15. Comparison of microwave oven and convection oven for acid hydrolysis of dietary fiber polysaccharides.

    Science.gov (United States)

    Li, B W

    1998-01-01

    Hydrolysis of dietary fiber polysaccharides (DFP) is an integral part of any enzymatic-chemical method for dietary fiber analysis. Residues obtained after enzyme treatments of fiber-containing foods are usually suspended in 12 M sulfuric acid and kept at or slightly above ambient temperature for at least 1 h, and then the mixtures are diluted with deionized water to a final concentration of 1 M or 2 M acid, followed by heating at 100 degrees C in a water bath or convection oven for 1 or 2 h. Under these hydrolytic conditions, some degradation of the released monosaccharides generally takes place over the duration of hydrolysis. We investigated the feasibility of using microwave energy as a heat source to reduce time and minimize degradation. Preliminary tests were done on the well-characterized soy polysaccharide Fibrim. With a microwave digestion system equipped with temperature and pressure monitors and control lines, optimum settings of power (5%, 75%), time (up to 3 min and 30 s), temperature (35 degrees-55 degrees C), and pressure (45-65 psi) were determined for different foods depending on the residue weight and volume of acid. Results were comparable for microwave oven and convection oven hydrolysis of DFP from 5 foods with good correlations for neutral sugar values; r2 = 0.997 for arabinose, 0.925 for galactose, 0.981 for glucose, 0.969 for mannose, and 0.990 for xylose.

  16. Mechanism of microwave sterilization in the dry state.

    Science.gov (United States)

    Jeng, D K; Kaczmarek, K A; Woodworth, A G; Balasky, G

    1987-01-01

    With an automated computerized temperature control and a specialized temperature measurement system, dry spores of Bacillus subtilis subsp. niger were treated with heat simultaneously in a convection dry-heat oven and a microwave oven. The temperature of the microwave oven was monitored such that the temperature profiles of the spore samples in both heat sources were nearly identical. Under these experimental conditions, we unequivocally demonstrated that the mechanism of sporicidal action of the microwaves was caused solely by thermal effects. Nonthermal effects were not significant in a dry microwave sterilization process. Both heating systems showed that a dwelling time of more than 45 min was required to sterilize 10(5) inoculated spores in dry glass vials at 137 degrees C. The D values of both heating systems were 88, 14, and 7 min at 117, 130, and 137 degrees C, respectively. The Z value was estimated to be 18 degrees C. PMID:3118807

  17. Effusive Atomic Oven Nozzle Design Using a Microcapillary Array

    CERN Document Server

    Senaratne, Ruwan; Geiger, Zachary A; Fujiwara, Kurt M; Lebedev, Vyacheslav; Weld, David M

    2014-01-01

    We present a simple and inexpensive design for a multichannel effusive oven nozzle which provides improved atomic beam collimation and thus extended oven lifetimes. Using this design we demonstrate an atomic lithium source suitable for trapped-atom experiments. At a nozzle temperature of 525$^{\\circ}$C the total atomic beam flux directly after the nozzle is $1.2 \\times 10^{14}$ atoms per second with a peak beam intensity greater than $5.0 \\times 10^{16}$ atoms per second per steradian. This suggests an oven lifetime of several centuries of continuous operation.

  18. RESOLVE OVEN Field Demonstration Unit for Lunar Resource Extraction

    Science.gov (United States)

    Paz, Aaron; Oryshchyn, Lara; Jensen, Scott; Sanders, Gerald B.; Lee, Kris; Reddington, Mike

    2013-01-01

    The Oxygen and Volatile Extraction Node (OVEN) is a subsystem within the Regolith & Environment Science and Oxygen & Lunar Volatile Extraction (RESOLVE) project. The purpose of the OVEN subsystem is to release volatiles from lunar regolith and extract oxygen by means of a hydrogen reduction reaction. The complete process includes receiving, weighing, sealing, heating, and disposing of core sample segments while transferring all gaseous contents to the Lunar Advanced Volatile Analysis (LAVA) subsystem. This document will discuss the design and performance of the OVEN Field Demonstration Unit (FDU), which participated in the 2012 RESOLVE field demonstration.

  19. The Fractal Nature of Wood Revealed by Drying

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    An experiment on wood drying at different temperatures was conducted to show the fractal nature of the pore space within wood. Cubic blocks made from ginkgo (Ginkgo biloba) and Chinese chestnut (Castanea mollissima) wood were used. Samples were dried in oven at the temperature of 20, 40, 60 and 100 ℃, respectively. All the drying procedures lasted four hours. The mass was weighed and the dimensions were measured immediately for each sample when every procedure of drying ended. The fractal dimensions of ...

  20. 40 CFR 761.72 - Scrap metal recovery ovens and smelters.

    Science.gov (United States)

    2010-07-01

    ... 40 Protection of Environment 30 2010-07-01 2010-07-01 false Scrap metal recovery ovens and..., AND USE PROHIBITIONS Storage and Disposal § 761.72 Scrap metal recovery ovens and smelters. Any person... liquids have been removed: (a) In a scrap metal recovery oven: (1) The oven shall have at least...

  1. 40 CFR 63.302 - Standards for by-product coke oven batteries.

    Science.gov (United States)

    2010-07-01

    ... batteries. 63.302 Section 63.302 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR... National Emission Standards for Coke Oven Batteries § 63.302 Standards for by-product coke oven batteries... oven emissions from each affected existing by-product coke oven battery that exceed any of...

  2. Assessment of coke oven emissions exposure among coking workers

    Energy Technology Data Exchange (ETDEWEB)

    Chen, M.L.; Mao, I.F.; Wu, M.T.; Chen, J.R.; Ho, C.K.; Smith, T.J.; Wypij, D.; Christiani, D.C. [National Yang Ming University, Taipei (Taiwan). Dept. of Public Health

    1999-01-01

    Coking workers are regularly exposed to coke oven emissions, which consist primarily of polycyclic aromatic hydrocarbons and volatile organic compounds. This study measured the workers` exposure to the benzene soluble fraction of total particulates (BSF). Personal breathing-zone samples of BSF and total particulates were taken from all study subjects for 3 consecutive days. The highest BSF concentrations were found among the topside oven workers. Among the samples at the topside oven 84% exceeded the Occupational Safety and Health Administration standard (150 {mu}g/m{sup 3} BSF). The percentage of BSF in total particulates varied across job classifications, ranging from 0.3% in wharf men to 24% in tar chasers. Area sampling indicated that the BSF concentration at the topside area was sixty fold higher than that at the administrative area, which was approximately 2 km from the coke oven plant.

  3. Controllable evaporation of cesium from a dispenser oven

    Science.gov (United States)

    Fantz, U.; Friedl, R.; Fröschle, M.

    2012-12-01

    This instrument allows controlled evaporation of the alkali metal cesium over a wide range of evaporation rates. The oven has three unique features. The first is an alkali metal reservoir that uses a dispenser as a cesium source. The heating current of the dispenser controls the evaporation rate allowing generation of an adjustable and stable flow of pure cesium. The second is a blocking valve, which is fully metallic as is the body of the oven. This construction both reduces contamination of the dispenser and enables the oven to be operated up to 300 °C, with only small temperature variations (metal at a cold spot is significantly hindered. The last feature is an integral surface ionization detector for measuring and controlling the evaporation rate. The dispenser oven can be easily transferred to the other alkali-metals.

  4. No-Oven, No-Autoclave, Composite Processing Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Cornerstone Research Group Inc. (CRG) proposes to continue the efforts from the 2010 NASA SBIR Phase I topic X5.03, "No-Oven, No-Autoclave (NONA) Composite...

  5. A dedicated electric oven for characterization of thermoresistive polymer nanocomposites

    Directory of Open Access Journals (Sweden)

    M. Cen-Puc

    2016-08-01

    Full Text Available The construction, characterization and control of an electric oven dedicated to the study of thermoresistive polymer nanocomposites is presented. The oven is designed with a heating plate capable of reaching 300 °C with a resolution of 0.3 °C and an area of uniform temperature of 3.8 cm × 2.5 cm. The temperature is regulated by means of a discrete proportional–integral–derivative controller. A heat transfer model comprising three coupled non-linear differential equations is proposed to predict the thermal profiles of the oven during heating and cooling, which are experimentally verified. The oven is used for thermoresistive characterization of polymer nanocomposites manufactured from a polysulfone polymer and multiwall carbon nanotubes.

  6. No-Oven, No-Autoclave, Composite Processing Project

    Data.gov (United States)

    National Aeronautics and Space Administration — Large, single-piece composite structures for NASA launch vehicles are currently very expensive or impossible to fabricate partly because of the capital (ovens,...

  7. Blanching, salting and sun drying of different pumpkin fruit slices

    OpenAIRE

    Workneh, T. S.; Zinash, A.; Woldetsadik, K.

    2012-01-01

    The study was aimed at assessing the quality of pumpkin (Cucuribita Spp.) slices that were subjected to pre-drying treatments and drying using two drying methods (uncontrolled sun and oven) fruit accessions. Pre-drying had significant (P ≤ 0.05) effect on the quality of dried pumpkin slices. 10 % salt solution dipped pumpkin fruit slices had good chemical quality. The two-way interaction between drying methods and pre-drying treatments had significant (P ≤ 0.05) effect on chemical qualities. ...

  8. No-Oven, No-Autoclave Composite Processing

    Science.gov (United States)

    Rauscher, Michael D.

    2015-01-01

    Very large composite structures, such as those used in NASA's Space Launch System, push the boundaries imposed by current autoclaves. New technology is needed to maintain composite performance and free manufacturing engineers from the restraints of curing equipment size limitations. Recent efforts on a Phase II project by Cornerstone Research Group, Inc. (CRG), have advanced the technology and manufacturing readiness levels of a unique two-part epoxy resin system. Designed for room-temperature infusion of a dry carbon preform, the system includes a no-heat-added cure that delivers 350 F composite performance in a matter of hours. This no-oven, no-autoclave (NONA) composite processing eliminates part-size constraints imposed by infrastructure and lowers costs by increasing throughput and reducing capital-specific, process-flow bottlenecks. As a result of the Phase II activity, NONA materials and processes were used to make high-temperature composite tooling suitable for further production of carbon-epoxy laminates and honeycomb/ sandwich-structure composites with an aluminum core. The technology platform involves tooling design, resin infusion processing, composite part design, and resin chemistry. The various technology elements are combined to achieve a fully cured part. The individual elements are not unusual, but they are combined in such a way that enables proper management of the heat generated by the epoxy resin during cure. The result is a self-cured carbon/ epoxy composite part that is mechanically and chemically stable at temperatures up to 350 F. As a result of the successful SBIR effort, CRG has launched NONA Composites as a spinoff subsidiary. The company sells resin to end users, fabricates finished goods for customers, and sells composite tooling made with NONA materials and processes to composite manufacturers.

  9. Effect of different drying methods on the essential oils of mint (Mentha haplocalyx).

    Science.gov (United States)

    Shu, Yachun; Chen, Yajun; Qin, Kunming; Cai, Hao; Wu, Li; Li, Huan; Xu, Lijuan; Caib, Baochang

    2013-10-01

    The essential oils of fresh, shade-dried, sun-dried, and oven-dried mint of Mentha haplocalyx Brig., and the shade-dried herbs after one hour of soaking were analyzed by GC-MS to provide a scientific basis to regulate the drying methods. Fifty-nine compounds were isolated and identified, including 35 from fresh herbs, 25 from shade-dried herbs, 23 from sun-dried herbs, 17 from oven-dried herbs and 48 from shade-dried mint after one hour of soaking. Eighteen compounds were common to all five samples, including menthol, menthone, and isomenthone, which were the main components. Several of these significantly decreased in shade-dried mint soaked in water. Thus in cleaning and drying processes soaking mint in water should be avoided as far as possible, in case major components are extracted thus producing an inferior product that will undermine its curative effect.

  10. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum.

    Science.gov (United States)

    Amid, Bahareh Tabatabaee; Mirhosseini, Hamed

    2012-09-01

    The aim of the present study was to investigate the effects of different purification and drying methods on the viscoelastic behaviour and rheological properties of durian seed gum. The results indicated that the purified gum A (using isopropanol and ethanol) and D (using hydrochloric acid and ethanol) showed the highest and lowest viscosity, respectively. Four drying techniques included oven drying (105 °C), freeze drying, spray drying and vacuum oven drying. In the present work, all purified gums exhibited more elastic (gel-like) behaviour than the viscous (liquid-like) behaviour (G″gum. The freeze-dried gum and oven-dried (105 °C) gum exhibited the highest and lowest viscous modulus (G″), respectively.

  11. Evaluation of analytical markers characterising different drying methods of parsley leaves (Petroselinum crispum L.).

    Science.gov (United States)

    Lechtenberg, M; Zumdick, S; Gerhards, C; Schmidt, T J; Hensel, A

    2007-12-01

    Drying process of parsley leaves from Petroselinum crispum L. can influence the sensory qualities and aromatic taste of this herbal product. Beside oven-dried material, freeze-dried parsley is getting increasingly into the market. In the course of a search for analytical tools to differentiate oven-dried and lyophilised parsley, a HPLC determination of the 6"-O-malonylapiin to apiin ratio was shown to be a suitable marker system. While the ratio is high for fresh and lyophilised leave material, oven-drying leads to demalonylation and, subsequently, to a low malonylapiin--apiin ratio. Additionally, L*a*b colour measurement can be used for quality control to differentiate between different dried parsley raw materials.

  12. Dry Eye

    Science.gov (United States)

    ... Eye > Facts About Dry Eye Facts About Dry Eye This information was developed by the National Eye ... the best person to answer specific questions. Dry Eye Defined What is dry eye? Dry eye occurs ...

  13. Characteristics of frozen colostrum thawed in a microwave oven

    Energy Technology Data Exchange (ETDEWEB)

    Jones, L.R.; Taylor, A.W.; Hines, H.C.

    1987-09-01

    Use of a microwave oven to thaw frozen colostrum was evaluated. Colostrum was collected from nine cows, four of which were immunized to produce specific colostral antibodies. Colostrum from each cow was frozen, subsequently thawed, and pooled. One-liter aliquots of the pooled colostrum were frozen and assigned randomly to three thawing treatments. Colostrum was thawed using one of three regimens: 10 min in a microwave oven at full power (650 W), 17 min in a microwave oven at half power (325 W), and 25 min in 45 degrees C water. Colostrum thawed in the microwave oven was slightly coagulated and had lower volume and total protein content than colostrum thawed in water. Casein and pH were not different among treatments. Both concentration and total content of immunoglobulin A were higher in the control than in microwave treatments. Neither amount nor concentration of immunoglobulin G and immunoglobulin M were different among treatments. Immunological activity, measured by a hemolytic test, was lower for microwave treatments than the control but did not differ between microwave treatments. Frozen colostrum thawed in a microwave oven should provide a reasonable source of colostrum when fresh high quality colostrum is not available.

  14. A Wireless Portable High Temperature Data Monitor for Tunnel Ovens

    Directory of Open Access Journals (Sweden)

    Ricardo Mayo Bayón

    2014-08-01

    Full Text Available Tunnel ovens are widely used in the food industry to produce biscuits and pastries. In order to obtain a high quality product, it is very important to control the heat transferred to each piece of dough during baking. This paper proposes an innovative, non-distorting, low cost wireless temperature measurement system, called “eBiscuit”, which, due to its size, format and location in the metal rack conveyor belt in the oven, is able to measure the temperature a real biscuit experience while baking. The temperature conditions inside the oven are over 200 °C for several minutes, which could damage the “eBiscuit” electronics. This paper compares several thermal insulating materials that can be used in order to avoid exceeding the maximum operational conditions (80 °C in the interior of the “eBiscuit. The data registered is then transmitted to a base station where information can be processed to obtain an oven model. The experimental results with real tunnel ovens confirm its good performance, which allows detecting production anomalies early on.

  15. NUMERICAL SIMULATION FOR A PROCESS ANALYSIS OF A COKE OVEN

    Institute of Scientific and Technical Information of China (English)

    Zhancheng Guo; Huiqing Tang

    2005-01-01

    A computational fluid dynamic model is established for a coking process analysis of a coke oven using PHOENICS CFD package. The model simultaneously calculates the transient composition, temperatures of the gas and the solid phases, velocity of the gas phase and porosity and density of the semi-coke phase. Numerical simulation is illustrated in predicting the evolution of volatile gases, gas flow paths, profiles of density, porosity of the coke oven charge,profiles of temperatures of the coke oven gas and the semi-coke bed. On the basis of above modeling, the flow of coke oven gas (COG) blown from the bottom of the coke oven into the porous semi-coke bed is simulated to reveal whether or not and when the blown COG can uniformly flow through the porous semi-coke bed for the purpose of desulfurizing the semi-coke by recycling the COG. The simulation results show that the blown COG can uniformly flow through the semi-coke bed only after the temperature at the center of the semi-coke bed has risen to above 900 ℃.

  16. Development and Evaluation of Charcoal-Powered Bread Baking Oven

    Directory of Open Access Journals (Sweden)

    Alimasunya E

    2016-10-01

    Full Text Available Charcoal-powered bread baking oven was developed and evaluated with functional efficiencies of 91.2% and 92.1% for baking dough of mass 0.5kg and 1.5 kg to bread at BP of 27.7minutes, 35.9 minutes with the baking temperature (BT of 153.8 oC and 165.9 oC respectively. Baking temperature-heating interval of the oven as computed at 100 oC at 20 minutes at charcoal emitted heat of 861000 KJ. The oven has the capacity of generating 455.9 oC at 270 minutes time interval. The oven has bread baking capacities of 56, 36, 28, 22 and 18 pieces of bread per batch operation using dough mass of 0.5kg, 0.75kg, 1.00kg, 1.250kg and 1.500kg respectively. It is sensitive to the baking time and temperature in relation to dough mass with resolution value of 0.22. Charcoal-powered oven, is cheap and efficient and can be used both in the rural and urban settlement for domestic consumption and smallscale business.

  17. Discrete transistor measuring and matching using a solid core oven.

    Science.gov (United States)

    Inkinen, M; Mäkelä, K; Vuorela, T; Palovuori, K

    2013-03-01

    This paper presents transistor measurements done at a constant temperature. The aim in this research was to develop a reliable and repeatable method for measuring and searching transistor pairs with similar parameters, as in certain applications it is advantageous to use transistors from the same production batch due to the significant variability in batches from different manufacturers. Transistor manufacturing methods are well established, but due to the large variability in tolerance, not even transistors from the same manufacturing batch have identical properties. Transistors' electrical properties are also strongly temperature-dependent. Therefore, when measuring transistor properties, the temperature must be kept constant. For the measurement process, a solid-core oven providing stable temperature was implemented. In the oven, the base-to-emitter voltage (VBE) and DC-current gain (β) of 32 transistors could be measured simultaneously. The oven's temperature was controlled with a programmable thermostat, which allowed accurate constant temperature operation. The oven is formed by a large metal block with an individual chamber for each transistor to be measured. Isolation of individual transistors and the highly thermally conductive metal core structure prevent thermal coupling between transistors. The oven enables repeatable measurements, and thus measurements between different batches are comparable. In this research study, the properties of over 5000 transistors were measured and the variance of the aforementioned properties was analyzed.

  18. An Integrated Expert Controller for the Oven Temperature Control System

    Directory of Open Access Journals (Sweden)

    Nagabhushana KATTE

    2011-03-01

    Full Text Available Paper presents a methodology for design of integrated fuzzy logic based an expert controller and its implementation for a real time oven temperature control system. Integrated expert controller (IEC is composed by cascading fuzzy logic controller with improved PID controller. Wherein, fuzzy controller evaluates the supplemental control actions and PID evaluates the final control actions. Temperature measurement of the oven with a precision of 16-bits is achieved through Pt100, instrumentation amplifier, and A/D converter and fuzzy plus PID computed control actions are given to the actuator via D/A converter (16-bits and PWM generator. Paper experimentally demonstrated the performance of IEC for oven temperature control application. The performance indexes of the system are presented in a comparative fashion with the conventional PID and expert controllers. Control algorithms are developed using C language.

  19. A method for regulating the temperature of a coke oven

    Energy Technology Data Exchange (ETDEWEB)

    Sibata, M.; Fukava, R.; Khiesi, M.; Omaye, Y.; Terasi, M.

    1983-08-25

    In the proposed method data from measurements of the temperature of the hearth of the heating partitions of the coke oven are received every two hours. The obtained factual data is fed by radio to a computer (EVM) for building the time and temperature curves (VTK) for rating the operational systems and coke oven loading modes. The time and temperature curves are output to displays. When there is a change in the time of the programmed loading modes, the W shaped time and temperature curves are shifted parallel until they aligned with the standard time and temperature curve, while the velocity of the stream of heating gas is regulated in such a way that the heating mode in the coke oven meets the specifications of the standard time and temperature curve.

  20. Production of hydrogen in a conventional microwave oven

    Science.gov (United States)

    Nomura, Shinfuku; Toyota, Hiromichi; Mukasa, Shinobu; Yamashita, Hiroshi; Maehara, Tsunehiro; Kawashima, Ayato

    2009-10-01

    Hydrogen is produced by generating in-liquid plasma in a conventional microwave oven. A receiving antenna unit consisting of seven copper rods is placed at the bottom of the reactor furnace in the microwave oven. 2.45 GHz microwave in-liquid plasma can be generated at the tips of the electrodes in the microwave oven. When the n-dodecane is decomposed by plasma, 74% pure hydrogen gas can be achieved with this device. The hydrogen generation efficiency for a 750 W magnetron output is estimated to be approximately 56% of that of the electrolysis of water. Also, in this process up to 4 mg/s of solid carbon can be produced at the same time. The present process enables simultaneous production of hydrogen gas and the carbide in the hydrocarbon liquid.

  1. Alternative control technology document for bakery oven emissions. Final report

    Energy Technology Data Exchange (ETDEWEB)

    Sanford, C.W.

    1992-12-01

    The document was produced in response to a request by the baking industry for Federal guidance to assist in providing a more uniform information base for State decision-making with regard to control of bakery oven emissions. The information in the document pertains to bakeries that produce yeast-leavened bread, rolls, buns, and similar products but not crackers, sweet goods, or baked foodstuffs that are not yeast leavened. Information on the baking processes, equipment, operating parameters, potential emissions from baking, and potential emission control options are presented. Catalytic and regenerative oxidation are identified as the most appropriate existing control technologies applicable to VOC emissions from bakery ovens. Cost analyses for catalytic and regenerative oxidation are included. A predictive formula for use in estimating oven emissions has been derived from source tests done in junction with the development of the document. Its use and applicability are described.

  2. Effective moisture diffusivity and activation energy of rambutan seed under different drying methods to promote storage stability

    Science.gov (United States)

    Ahmad, So'bah; Shamsul Anuar, Mohd; Saleena Taip, Farah; Shamsudin, Rosnah; M, Siti Roha A.

    2017-05-01

    The effects of two drying methods, oven and microwave drying on the effective moisture diffusivity and activation energy of rambutan seed were studied. Effective moisture diffusivity and activation energy are the main indicators used for moisture movement within the material. Hence, it is beneficial to determine an appropriate drying method to attain a final moisture content of rambutan seed that potentially could be used as secondary sources in the industry. An appropriate final moisture content will provide better storage stability that can extend the lifespan of the rambutan seed. The rambutan seeds were dried with two drying methods (oven and microwave) at two level of the process variables (oven temperature; 40°C and 60°C and microwave power; 250W and 1000W) at constant initial moisture contents. The result showed that a higher value of effective moisture diffusivity and less activation energy were observed in microwave drying compared to oven drying. This finding portrays microwave drying expedites the moisture removal to achieve the required final moisture content and the most appropriate drying method for longer storage stability for rambutan seed. With respect to the process variables; higher oven temperatures and lower microwave powers also exhibit similar trends. Hopefully, this study would provide a baseline data to determine an appropriate drying method for longer storage period for turning waste to by-products.

  3. Optimization of the coke-oven activated sludge plants

    Energy Technology Data Exchange (ETDEWEB)

    Raizer Neto, Ernesto [Santa Catarina Univ., Florianopolis, SC (Brazil); Colin, Francois [Institut de Recherches Hydrologiques, 54 - Nancy (France); Prost, Christian [Laboratoire de Sciences de Genie Chimique, Nancy (France)

    1993-12-31

    In the coke-oven activated sludge plants one of the greatest problems of malfunction is due to inffluent variability. The composition and, or, concentration variations of the inffluent substrate, which can cause an unstable system, are function of the pollutant load. Nevertheless, the knowledge of the kinetic biodegradation of the coke-oven effluent represents the limiting factor to develop an effective biological treatment. This work describes a computational model of the biological treatment which was elaborated and validated from continuous pilot scale experiments and calibrated by comparing its predictions to the pilot experiment`s results. 12 refs., 9 figs., 3 tabs.

  4. Testing of the Burns-Milwaukee`s Sun Oven

    Energy Technology Data Exchange (ETDEWEB)

    Moss, T.A.

    1997-03-01

    A Burns-Milwaukee Sun Oven was tested at Sandia`s Solar Thermal Test Facility. It was instrumented with five type K thermocouples to determine warm-up rates when empty and when a pot containing two liters of water was placed inside. It reached inside air temperatures above 160{degrees}C (320{degrees}F). It heated two liters of water from room temperatures to 80{degrees}C, (175{degrees}F), in 75 minutes. Observations were also made on the cooling and reheating rates during a cloud passage. The adverse effects of wind on operation of the solar oven was also noted.

  5. Evaluation of the Various Drying Methods on Surface Hardness of Type IV Dental Stone

    Science.gov (United States)

    Sudhakar, A; Srivatsa, G; Shetty, Rohit; Rajeswari, C L; Manvi, Supriya

    2015-01-01

    Background: Studies regarding the effect of various methods to increase the surface hardness of Type IV dental stone are not conclusive. Therefore, this study was carried out to evaluate the effect of air drying, micro oven drying and die hardener on surface hardness of Type IV dental stone. Materials and Methods: A standard metal die was fabricated; polyvinyl siloxane impression material was used to make the molds of metal die. A total of 120 specimens were obtained from two different die stones and were grouped as Group A (kalrock) and Group B (pearl stone), and were subjected to air drying for 24 h, micro oven drying and application of die hardener. These models were then subjected to surface hardness testing using the knoop hardness instrument. The obtained data were subjected to statistical analysis. Results: The hardness of Group A specimens was 64 ± 0.54 Knoop hardness number (KHN) after application of die hardener, 60.47 ± 0.41 KHN after 24 h air drying, 58.2 ± 0.88 after microwave oven drying and 24.6 ± 0.4 after 1 h air drying. The hardness of Group B specimens was 45.59 ± 0.63 KHN after application of die hardener, 40.2 ± 0.63 KHN after 24 h air drying, 38.28 ± 0.55 KHN after microwave oven drying and 19.91 ± 0.64 KHN after 1 h air drying. Conclusion: Group A showed better results than Group B at all times. Application of the die hardener showed highest hardness values followed in the order by 24 h air drying, microwave oven drying and 1 h air drying in both groups. The study showed that air drying the dies for 24 h followed by application of a single layer of the die hardener produced the best surface hardness and is recommended to be followed in practice. PMID:26124610

  6. Effects of Soil and Air Drying Methods on Soil Plasticity of Different Cities of Pakistan

    Directory of Open Access Journals (Sweden)

    Aashan Ijaz

    2014-12-01

    Full Text Available Atterberg Limits were initially defined in 1911, by Albert Atterberg, a Swedish scientist. Their purposes are to classifying cohesive soils and determine engineering properties of soils. According to ASTM, all the soils tested by Atterberg limits should be oven dried, it is because drying the soils in different degree will alter their properties significantly. Some of the physical properties of soils will undergo changes that appear to be permanent. Therefore, the soil samples should be in natural or air-dried form. However, in reality, due to time constraint and other factors, many will run the tests by using soil samples that are prepared by oven drying method. They assumed that there is no difference between the results of two types of drying method. However, in reality, the properties of soil will be affected and thus give a misleading result. The objective of this study is to determine the effect of two drying methods, air-drying method and oven drying method, on the soil plasticity. Six soil samples from different cities were tested. These tests include sieve analysis, specific gravity test, hydrometer analysis, Plastic limit and liquid limit test. Conclusively, the oven drying method could not replace the air-drying method in soil preparation for both Atterberg limits tests.

  7. Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller tea

    Directory of Open Access Journals (Sweden)

    Hamid Reza Gheisari

    2014-06-01

    Full Text Available Background. Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince. Materiał and methods. Fifty two fresh Iranian ąuinces (Cydonia oblonga were obtained from different parts of Shiraz. Half of the ąuinces were peeled and both peel and flesh immediately frozen at -20°C individually. The remainder was divided in two groups, and dried with sun and oven drying methods. Proximate analysis, caloric, minerał and vitamin C contents were determined in the fresh ąuinces. The total phenolic, DPPH radical scavenging activity and reducing power analysis were done on flesh, peel, sun-dried and ovendried ąuinces. Results. The proximate and nutritional composition of the fresh ąuinces was similar to those reported by other researchers. Oven-dried and ąuince peel contained higher amounts of phenolics than the sun-dried and flesh ąuinces, respectively. Sun-dried and flesh samples showed lower radical scavenging effect and reducing antioxidant capacity than oven-dried and ąuince peel, respectively. Conclusion. Overall, oven drying can better preserve the antioxidative activity of the ąuince.

  8. Risk of Burns from Eruptions of Hot Water Overheated in Microwave Ovens

    Science.gov (United States)

    ... Burns from Eruptions of Hot Water Overheated in Microwave Ovens Share Tweet Linkedin Pin it More sharing options ... after it had been over-heated in a microwave oven. Over-heating of water in a cup can ...

  9. Use of microwave oven improves morphology and staining of cryostat sections.

    Science.gov (United States)

    Kennedy, A; Foulis, A K

    1989-01-01

    The quality of microscopic image of cryostat sections that had been subjected to microwave assisted fixation was compared with that resulting from conventional air drying of the sections. The role of microwaves in producing rapid special stains on cryostat sections was also assessed. Methods used permitted stains such as periodic acid Schiff, alcian blue, Gordon and Sweets's reticulin, Masson Fontana, Elastica, Prussian blue and Van Gieson to be performed within three minutes of cutting a cryostat section. The cytological detail of nuclei was much clearer using the microwave technique, allowing more accurate determination of cell type. The microwave oven seems to have major potential in improving the diagnostic accuracy of surgical frozen sections. Images Fig 1 Fig 2 Fig 3 Fig 4 Fig 5 PMID:2466053

  10. Effect of Drying Methods on the Steroidal Alkaloid Content of Potato Peels, Shoots and Berries

    Directory of Open Access Journals (Sweden)

    Mohammad B. Hossain

    2016-03-01

    Full Text Available The present study has found that dried potato samples yielded significantly higher levels of steroidal alkaloids such as α-solanine and α-chaconine than the corresponding fresh samples, as determined by the UPLC-MS/MS technique. Among the drying techniques used, air drying had the highest effect on steroidal alkaloid contents, followed by freeze drying and vacuum oven drying. There was no significant difference between the freeze dried and vacuum oven dried samples in their α-chaconine contents. However, freeze dried potato shoots and berries had significantly higher α-solanine contents (825 µg/g dry weight (DW in shoots and 2453 µg/g DW in berries than the vacuum oven dried ones (325 µg/g dry weight (DW in shoots and 2080 µg/g DW in berries. The kinetics of steroidal alkaloid contents of potato shoots during air drying were monitored over a period of 21 days. Both α-solanine and α-chaconine content increased to their maximum values, 875 µg/g DW and 3385 µg/g DW, respectively, after 7 days of drying. The steroidal alkaloid contents of the shoots decreased significantly at day 9, and then remained unchanged until day 21. In line with the potato shoots, air dried potato tuber peels also had higher steroidal alkaloid content than the freeze dried and vacuum oven dried samples. However, a significant decrease of steroidal alkaloid content was observed in air dried potato berries, possibly due to degradation during slicing of the whole berries prior to air drying. Remarkable variation in steroidal alkaloid contents among different tissue types of potato plants was observed with the potato flowers having the highest content.

  11. Effect of Drying Methods on the Steroidal Alkaloid Content of Potato Peels, Shoots and Berries.

    Science.gov (United States)

    Hossain, Mohammad B; Brunton, Nigel P; Rai, Dilip K

    2016-03-25

    The present study has found that dried potato samples yielded significantly higher levels of steroidal alkaloids such as α-solanine and α-chaconine than the corresponding fresh samples, as determined by the UPLC-MS/MS technique. Among the drying techniques used, air drying had the highest effect on steroidal alkaloid contents, followed by freeze drying and vacuum oven drying. There was no significant difference between the freeze dried and vacuum oven dried samples in their α-chaconine contents. However, freeze dried potato shoots and berries had significantly higher α-solanine contents (825 µg/g dry weight (DW) in shoots and 2453 µg/g DW in berries) than the vacuum oven dried ones (325 µg/g dry weight (DW) in shoots and 2080 µg/g DW in berries). The kinetics of steroidal alkaloid contents of potato shoots during air drying were monitored over a period of 21 days. Both α-solanine and α-chaconine content increased to their maximum values, 875 µg/g DW and 3385 µg/g DW, respectively, after 7 days of drying. The steroidal alkaloid contents of the shoots decreased significantly at day 9, and then remained unchanged until day 21. In line with the potato shoots, air dried potato tuber peels also had higher steroidal alkaloid content than the freeze dried and vacuum oven dried samples. However, a significant decrease of steroidal alkaloid content was observed in air dried potato berries, possibly due to degradation during slicing of the whole berries prior to air drying. Remarkable variation in steroidal alkaloid contents among different tissue types of potato plants was observed with the potato flowers having the highest content.

  12. Construction of an Inexpensive Copper Heat-Pipe Oven

    Science.gov (United States)

    Grove, T. T.; Hockensmith, W. A.; Cheviron, N.; Grieser, W.; Dill, R.; Masters, M. F.

    2009-01-01

    We present a new, low-cost method of building an all copper heat-pipe oven that increases the practicality of this device in advanced undergraduate instructional labs. The construction parts are available at local hardware and plumbing supply stores, and the assembly techniques employed are simple and require no machining. (Contains 1 footnote, 3…

  13. Microwave Oven Experiments with Metals and Light Sources

    Science.gov (United States)

    Vollmer, Michael; Mollmann, Klaus-Peter; Karstadt, Detlef

    2004-01-01

    "Don't put metal objects in the microwave" is common safety advice. But why? Here we describe demonstration experiments involving placing household metallic objects in a microwave oven. These allow a better understanding of the interaction of microwaves with materials. Light bulbs and discharge lamps can also be used in instructive demonstrations.

  14. Microwave Oven Experiments with Metals and Light Sources

    Science.gov (United States)

    Vollmer, Michael; Mollmann, Klaus-Peter; Karstadt, Detlef

    2004-01-01

    "Don't put metal objects in the microwave" is common safety advice. But why? Here we describe demonstration experiments involving placing household metallic objects in a microwave oven. These allow a better understanding of the interaction of microwaves with materials. Light bulbs and discharge lamps can also be used in instructive demonstrations.

  15. 5 Tips for Using Your Microwave Oven Safely

    Science.gov (United States)

    ... produced by these ovens—are a type of electromagnetic radiation. These waves cause water molecules in food to ... if your microwave shows signs of leakage or damage, or you suspect a radiation problem, you can contact the oven manufacturer. Manufacturers ...

  16. 29 CFR 1910.1029 - Coke oven emissions.

    Science.gov (United States)

    2010-07-01

    ... Data Exposure to coke oven emissions is a cause of lung cancer, and kidney cancer, in humans. Although... to which other Federal agencies exercise statutory authority to prescribe or enforce standards... status of the program. (7) Training in compliance procedures. The employer shall incorporate all...

  17. A New Two-Stage Approach to predicting the soil water characteristic from saturation to oven-dryness

    DEFF Research Database (Denmark)

    Karup Jensen, Dan; Tuller, Markus; de Jonge, Lis Wollesen

    2015-01-01

    The present study proposes a new two-step approach to prediction of the continuous soil water characteristic (SWC) from saturation to oven-dryness from a limited number of measured textural data, organic matter content and dry bulk density. The approach combines dry- and wet-region functions...... to pore size fractions and utilizes the capillary rise equation to predict water content and matric potential pairs. Twenty-one Arizona source soils with clay and organic carbon contents ranging from 0.01 to 0.52 kg kg−1 and 0 to 0.07 kg kg−1, respectively, were used for the model development. The SWCs...... to obtain the entire SWC by means of parameterizing a previously developed continuous equation. The dry region function relates gravimetric soil fractions to adsorptive forces and the corresponding water adsorbed to soil particles. The wet region function converts the volumetric particle size fractions...

  18. Design and Construction of a Batch Oven for Investigation of Industrial Continuous

    DEFF Research Database (Denmark)

    Stenby, Mette; Nielsen, Brian; Risum, Jørgen

    2011-01-01

    A new batch oven has been designed and build to model baking processes as seen in large scale tunnel ovens. In order to simulate the conditions found in tunnel ovens a number of critical parameters are controllable: The temperature, the humidity and the air velocity. The band movement is simulated...

  19. Design and Construction of a Batch Oven for Investigation of Industrial Continuous

    DEFF Research Database (Denmark)

    Stenby, Mette; Nielsen, Brian; Risum, Jørgen

    2011-01-01

    A new batch oven has been designed and build to model baking processes as seen in large scale tunnel ovens. In order to simulate the conditions found in tunnel ovens a number of critical parameters are controllable: The temperature, the humidity and the air velocity. The band movement is simulated...

  20. 77 FR 33106 - Energy Conservation Program: Test Procedure for Microwave Ovens

    Science.gov (United States)

    2012-06-05

    ... on a review of the cooking manuals and recipe books supplied with convection microwave ovens that a... books supplied with convection microwave ovens, DOE noted that a majority of the recipes that used... contained in the cooking manuals and recipe books supplied with convection microwave ovens. Based...

  1. 78 FR 4015 - Energy Conservation Program: Test Procedures for Microwave Ovens

    Science.gov (United States)

    2013-01-18

    ... RIN 1904-AB78 Energy Conservation Program: Test Procedures for Microwave Ovens AGENCY: Office of...) to amend the test procedures for microwave ovens. That SNOPR proposed amendments to the DOE test... measuring the standby mode and off mode energy use of products that combine a microwave oven with other...

  2. 40 CFR 63.303 - Standards for nonrecovery coke oven batteries.

    Science.gov (United States)

    2010-07-01

    ... batteries. 63.303 Section 63.303 Protection of Environment ENVIRONMENTAL PROTECTION AGENCY (CONTINUED) AIR... National Emission Standards for Coke Oven Batteries § 63.303 Standards for nonrecovery coke oven batteries... existing nonrecovery coke oven battery that exceed any of the following emission limitations...

  3. Development of Solar Drying Model for Selected Cambodian Fish Species

    OpenAIRE

    Anna Hubackova; Iva Kucerova; Rithy Chrun; Petra Chaloupkova; Jan Banout

    2014-01-01

    A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6°C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg·h...

  4. Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp.

    Science.gov (United States)

    Kessy, Honest N E; Hu, Zhuoyan; Zhao, Lei; Zhou, Molin

    2016-06-03

    The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air-dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reached. The total phenolic compounds, flavonoids, anthocyanins, proanthocyanidins and individual procyanidins, and antioxidant activity were analyzed. The combination of blanching and drying at 60 °C significantly (p phenolic compounds, individual procyanidins, and the extracts' antioxidant capacity compared with the unblanched hot air oven-dried and open air-dried pericarps. Drying of fresh unblanched litchi pericarps in either open air or a hot air oven caused significant losses (p phenolic compounds and individual procyanidins, leading to a reduction in the antioxidant activity. A similar increase, retention or reduction was reflected in flavonoids, proanthocyanidins and anthocyanins because they are sub-groups of phenolic compounds. Ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picryldydrazyl (DPPH) radical-scavenging capacity of the treated pericarps were significantly correlated (r ≥ 0.927, p phenolic compounds. Thus, the combination of steam blanching and drying treatments of fresh litchi pericarps could produce a stable and dry litchi pericarp that maintains phenolic compounds and antioxidant capacity as a raw material for further recovery of the phytochemicals.

  5. The Influence of Different Drying Methods on Constituents and Antioxidant Activity of Saffron from China

    OpenAIRE

    Yingpeng Tong; Xingyi Zhu; Yongqiu Yan; Ruoxi Liu; Feng Gong; Ling Zhang; Jiangning Hu; Ling Fang; Ruwei Wang; Ping Wang

    2015-01-01

    More and more saffron has been cultivated in China because of the increasing saffron demand, but no paper has studied the influence of drying methods on the quality of Chinese saffron. In this paper, three different dehydration treatments applied in actual production were evaluated: dehydration with electric oven, vacuum oven, and microwave. We determined that the highest quality of saffron will be obtained when fresh saffron is treated at higher temperatures (no more than 70°C) for a long ti...

  6. Design and construction of a batch oven for investigation of industrial continuous baking processes

    DEFF Research Database (Denmark)

    Stenby Andresen, Mette; Risum, Jørgen; Adler-Nissen, Jens

    2013-01-01

    of the baking was documented over a range of temperatures (160C to 190C). Practical Applications The purpose of this paper is to describe a new specially designed pilot scale batch oven. The batch oven is designed and constructed to imitate the baking processes in continuous tunnel ovens with forced convection......A new batch oven has been constructed to mimic industrial convection tunnel ovens for research and development of continuous baking processes. The process parameters (air flow, air temperature, air humidity, height of baking area and the baking band velocity) are therefore highly controllable...

  7. 水性木器涂料在家具涂装领域的干燥解决方案%Drying Solutions of Waterborne Wood Coatings in Furniture Application

    Institute of Scientific and Technical Information of China (English)

    林进辉; 黄文敏; 江宛芸; 何国瑞; 熊学军

    2016-01-01

    Intelligent coating test line of Taiho could deal with the three-dimensional drying. It was divided into intelligent microwave drying oven, nano electrolytic drying oven, IR field effect drying oven and UV curing drying oven. The drying conditions of one component and two component waterborne wood coatings for optimization of physical properties were researched.%智能化涂装测试线可全方位处理立体干燥问题,其主要包括智能微波干燥炉、纳米电解干燥炉、IR场效应干燥炉及光固化干燥炉。重点探讨了单组分与双组分的水性木器涂料在何种的干燥条件下可以达到最佳的干燥效率并达到较好的物理性质。

  8. Application of SketchUp in Coke Oven Three-Dimensional Digital Modeling

    Directory of Open Access Journals (Sweden)

    Shuguang Ouyang

    2013-01-01

    Full Text Available Coke oven, which is a large industrial furnace, is complex in structure. A two-dimensional structure diagram can hardly help one observe the inner structure of a coke oven or master its working principle comprehensively. In order to solve this problem, a complete 3D digital model of a coke oven is generated by assembling the three-dimensional models of coke oven components created with SketchUp. It enables users to section the various components of the cove oven. The outer appearance and inner structure of the oven components also can be displayed visually from several different orientations. Moreover, it is convenient to storage and carry, operation easily and fast. It can be displayed on an ordinary computer and occupies no space at the laboratory. Meanwhile, a large sum of money that used for purchasing a physical coke oven model can be saved.

  9. Effect of drying methods on total antioxidant capacity of bitter gourd (momordica charantia) fruit

    Science.gov (United States)

    Tan, Ee Shian; Abdullah, Aminah; Maskat, Mohammad Yusof

    2013-11-01

    The effect of thermal and non-thermal drying methods on hydrophilic and lipophilic antioxidant capacities of bitter gourd fruit was investigated in this study. The bitter gourd fruits were dried by following methods: (i) oven drying 40°C, (ii) oven drying 50°C, (iii) oven drying 60°C, (iv) microwave drying (medium low power), (v) microwave drying (medium power) and (vi) freeze drying. Pure acetone and hexane were used to extract the hydrophilic and lipophilic antioxidant compounds from dried bitter gourd fruits. Freeze dried extracts reported to have highest values in DPPH scavenging activity (hydrophilic and lipophilic fractions), FRAP (lipophilic fraction) and TPC (hydrophilic and lipophilic fraction). Thermal drying slightly increased the values of DPPH scavenging activity, FRAP and TPC assays for hydrophilic extracts. Results concluded bitter gourd fruit is a good source of natural antioxidants and its total antioxidant quality was most preserved by freeze drying. Additionally, the higher value reported in DPPH scavenging activity, FRAP and TPC assays for lipophilic extracts than the hydrophilic extracts suggested that the lipophilic antioxidant compounds of bitter gourd fruit might possess stronger antioxidant power than its counterpart.

  10. Technology of separation of hydrogen from coke oven gas

    Energy Technology Data Exchange (ETDEWEB)

    Budner, Z.; Morawiec, B.

    1989-01-01

    A process to beindustrialised at the Zdzieszowice coking plant and Kedzierzyn fertiliser works is described. Coke oven gas is scrubbed with methanol and subjected to pressure-swing adsorption. The hydrogen-rich fraction is converted with steam to reduce its CO content and then subjected again to pressure-swing adsorption. The methane-rich fraction from the first PSA stage is processed to 90% CH{sub 4} and a fraction containing 35% ethylene and 10% ethane.

  11. Optimal control structure of combustion in coke oven battery

    Directory of Open Access Journals (Sweden)

    Karol Kostúr

    2006-10-01

    Full Text Available Big energetic aggregates require a complicated control system, which provide an effective running or production. Among these aggregates belongs the coke – oven battery. This article contains a proposal of the two – level control system. The basic control is realized by a direct digital control. The advanced control continuously optimalizes regulator parameters of the basic control. The present control system has been verified in real conditions of a coking plant.

  12. A conventional microwave oven for denture cleaning: a critical review.

    Science.gov (United States)

    Brondani, Mario Augusto; Samim, Firoozeh; Feng, Hong

    2012-06-01

    Denture cleaning should be quick and easy to perform, especially in long-term care facilities. The lack of proper oral hygiene can put older adults at higher risk from opportunistic oral infections, particularly fungal. As an alternative to regular brushing, the use of a microwave oven has been suggested for cleaning and disinfecting dentures. To synthesise and discuss the advantages and disadvantages of the use of a conventional microwave oven for cleaning and disinfecting complete dentures. A brief literature search focused on papers dealing with microwave therapy for denture cleaning through PubMed Central, Cochrane Database of Systematic Reviews, Google Scholar, Ovid MEDLINE(R) In-Process, and Scifinder Scholar. One hundred and sixty-seven manuscripts published in English with full text were found, and 28 were accepted and discussed in the light of the advantages and disadvantages of the use of conventional microwave oven for cleaning and disinfecting complete dentures. There was no standardisation for microwave use for denture cleaning. Manual cleaning still seemed to be the optimal method for controlling fungal infection and denture stomatitis. However, such a daily routine appeared to be underused, particularly in long-term care facilities. © 2010 The Gerodontology Society and John Wiley & Sons A/S.

  13. Design of a hybrid emissivity domestic electric oven

    Science.gov (United States)

    Isik, Ozgur; Onbasioglu, Seyhan Uygur

    2017-10-01

    In this study, the radiative properties of the surfaces of an electric oven were investigated. Using experimental data related to an oven-like enclosure, a novel combination of surface properties was developed. Three different surface emissivity combinations were analysed experimentally: low-emissivity, high emissivity (black-coated), and hybrid emissivity. The term "hybrid emissivity design" here corresponds to an enclosure with some high emissive and some low-emissive surfaces. The experiments were carried out according to the EN 50304 standard. When a brick (load) was placed in the enclosure, the view factors between its surfaces were calculated with the Monte Carlo method. These and the measured surface temperatures were then used to calculate the radiative heat fluxes on the surfaces of the load. The three different models were compared with respect to energy consumption and baking time. The hybrid model performed best, with the highest radiative heat transfer between the surfaces of the enclosure and the load and minimum heat loss from the cavity. Thus, it was the most efficient model with the lowest energy consumption and the shortest baking time. The recent European Union regulation regarding the energy labelling of domestic ovens was used.

  14. Optimisation of coal blend and bulk density for coke ovens by vibrocompacting technique non-recovery ovens

    Energy Technology Data Exchange (ETDEWEB)

    Kumar, P.P.; Vinoo, D.S.; Yadav, U.S.; Ghosh, S.; Lal, J.P.N. [J.S.W. Steel Ltd, Bellary (India)

    2007-09-15

    The quality of coke produced in a coke oven depends on the coal blend characteristics and carbonisation conditions. Scarcity of good quality coking coal made it necessary to look for techniques capable of producing superior coke from inferior coals. Precarbonisation techniques improve the bulk density of the coal charge and produce good quality coke from inferior coals. The stamp charging technique, the most effective among them requires finer crushing of coal and higher moisture as binder, both requiring additional energy. JSW Steel has adopted vibrocompaction along with non-recovery ovens for its 1.2 Mtpa coke production. This is a highly ecofriendly coke making process producing excellent quality coke from inferior coals. It increases the bulk density of cake, similar to stamp charging, using compaction in place of stamping. A cake density of 1.10 t m{sup -3} has been achieved using the vibrocompacting technique with optimum moisture and crushing fineness. Coal blend containing up to 35% soft coal and coking coal, having 32% volatile matter have been successfully used to produce a coke with coke strength after reaction >65%, coke reactivity index <25% and M10 <6%. The paper discusses the experience of operating vibrocompaction non-recovery coke ovens.

  15. Infrared Drying Parameter Optimization

    Science.gov (United States)

    Jackson, Matthew R.

    In recent years, much research has been done to explore direct printing methods, such as screen and inkjet printing, as alternatives to the traditional lithographic process. The primary motivation is reduction of the material costs associated with producing common electronic devices. Much of this research has focused on developing inkjet or screen paste formulations that can be printed on a variety of substrates, and which have similar conductivity performance to the materials currently used in the manufacturing of circuit boards and other electronic devices. Very little research has been done to develop a process that would use direct printing methods to manufacture electronic devices in high volumes. This study focuses on developing and optimizing a drying process for conductive copper ink in a high volume manufacturing setting. Using an infrared (IR) dryer, it was determined that conductive copper prints could be dried in seconds or minutes as opposed to tens of minutes or hours that it would take with other drying devices, such as a vacuum oven. In addition, this study also identifies significant parameters that can affect the conductivity of IR dried prints. Using designed experiments and statistical analysis; the dryer parameters were optimized to produce the best conductivity performance for a specific ink formulation and substrate combination. It was determined that for an ethylene glycol, butanol, 1-methoxy 2- propanol ink formulation printed on Kapton, the optimal drying parameters consisted of a dryer height of 4 inches, a temperature setting between 190 - 200°C, and a dry time of 50-65 seconds depending on the printed film thickness as determined by the number of print passes. It is important to note that these parameters are optimized specifically for the ink formulation and substrate used in this study. There is still much research that needs to be done into optimizing the IR dryer for different ink substrate combinations, as well as developing a

  16. Effects of Different Cooking and Drying Methods on Antioxidant and Dietary Fiber Properties of Red Pitaya (Hylocereus polyrhizus Fruit

    Directory of Open Access Journals (Sweden)

    Alireza Omidizadeh

    2011-06-01

    Full Text Available The aim of the present study was to study the influence of several thermal processing methods such as cooking and drying on biologically active compounds of red pitaya. Flesh of red pitaya was subjected to five different thermal processes: oven cooking at 95ºC 30 min, oven cooking at 95ºC 60 min, oven cooking at 105ºC 60 min, drum drying, and spray drying. Total phenolic content, scavenging activity, antioxidant activity and dietary fiber contents of the fresh and processed red pitaya were subsequently determined. The effect of oven cooking on antioxidant parameters of red pitaya were highly significant compared to fresh one (p<0.05. Whereas, drum drying and spray drying were the best methods for antioxidant preservation in this fruit, compared to the other thermal processes applied in this study. Among all of the heating temperatures applied in this study, drum drying was the best method for preservation of total phenolic content, radical scavenging and antioxidant activity, and 95ºC for 30 min oven cooking was the best process to preserve dietary fiber parameters of this fruit.

  17. Investigation of different wall profiles on energy consumption and baking time in domestic ovens

    Directory of Open Access Journals (Sweden)

    Onbasioglu S. U.

    2013-04-01

    Full Text Available This present study, has aimed to examine and improve the momentum and heat transport mechanism in a domestic oven. At the beginning, the experimental study has been carried out in the oven that analyzing heat transfer behavior of the oven. During the preparation and procedure of the energy consumption experiments, standards determined in EN 50304 had been used. In addition to experimental results, the numerical simulation has showed that increasing diffusion over the walls and advection in the center, the performance of the oven can be improved. Using this idea, two different models have been set up in the oven walls and have been experimentally and numerically studied. Finally, the results have been compared with the original case that validates the initial idea by improving the performance of the oven.

  18. Heat transfer and heating rate of food stuffs in commercial shop ovens

    Indian Academy of Sciences (India)

    P Navaneethakrishnan; P S S Srinivasan; S Dhandapani

    2007-10-01

    The CFD analysis of flow and temperature distribution in heating ovens used in bakery shop, to keep the foodstuffs warm, is attempted using finite element technique. The oven is modelled as a two-dimensional steady state natural convection heat transfer problem. Effects of heater location and total heat input on temperature uniformity of foodstuffs are studied. Placing the heater at the bottom of the oven improves the air circulation rate by 17 times and 10 times than that at the top and side of the oven. But the top location provides better uniformity in foodstuff temperature than the other cases. Side location is not preferable. In the present ovens, the heating elements are located at the top. The analysis shows that if heaters are located at the bottom along with additional flow guidance arrangements, energy efficient oven configuration can be obtained.

  19. Roles of Microwave Oven in Preparing Microbiological Growth Media

    Directory of Open Access Journals (Sweden)

    Christian Prijana

    2016-03-01

    Full Text Available Background: Sterilization of a growth medium before being utilized is a very important step in a microbiology laboratory. The common method for this purpose is by using the autoclave. However, autoclaving takes more time. To overcome this limitation, we tried to use the microwave oven. The aim of this study was to evaluate the ability of microwave oven in preparing the growth media. Methods: This was a laboratory experimental study conducted at Microbiology Laboratory, Faculty of Medicine, Universitas Padjadjaran, from October to November 2014. The growth media used were: MacConkey agar, in petri dishes, inoculated with Escherichia coli; Sabouraud agar, in petri dishes, inoculated with Candida albicans; Kligler iron agar (KIA, in reaction tubes, inoculated with Escherichia coli and Salmonella Typhi; Simmons citrate agar, in reaction tubes, inoculated with Klebsiella pneumoniae; Mueller-Hinton (M-H broth, in reaction tubes, inoculated with Escherichia coli; and Motility Indole Urea (MIU semisolid agar, in reaction tubes, inoculated with Proteus sp.The media would be heated by microwave for 1, 2, and 3 minutes. Results: From the total 54 dishes/tubes of various microwave-sterilized media, contaminations were only seen at 5 dishes/tubes. Most of the media, except the one-minute-heated Mueller-Hinton broth, were sterilized more than half dishes/tubes. The identification function of all media in this study was performed well. Conclusions: The utilization of microwave oven as an alternative sterilizing apparatus for microbiological growth media is very potential, particularly for two and three minutes duration of heating.

  20. Feedback control strategy of longitudinal temperature and finished carbonization time for coke oven and its application

    Institute of Scientific and Technical Information of China (English)

    Fang Huo; Zhi Wen; Dong Chen; Yueling Shen; Yongqin Zhang; Xiaoming Zhi

    2004-01-01

    Based on the detailed analysis of the third coke oven in BaoSteel, a feedback control strategy of longitudinal temperature and finished carbonization time of coke ovens was proposed and it was applied to the third coke oven in BaoSteel. As a result, the ratio of the instance that the absolute deviation of the longitudinal temperature is within ±7°C and the finished carbonization time within ± 10 rain is more than 80%, having acquired the patent saving effect of an energy consumption lowered by 2.92%. At the same time, it can provide an example for the same coke ovens inside and outside the nation.

  1. Development of Solar Drying Model for Selected Cambodian Fish Species

    Directory of Open Access Journals (Sweden)

    Anna Hubackova

    2014-01-01

    Full Text Available A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6°C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg·h−1. Based on coefficient of determination (R2, chi-square (χ2 test, and root-mean-square error (RMSE, the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.

  2. Development of solar drying model for selected Cambodian fish species.

    Science.gov (United States)

    Hubackova, Anna; Kucerova, Iva; Chrun, Rithy; Chaloupkova, Petra; Banout, Jan

    2014-01-01

    A solar drying was investigated as one of perspective techniques for fish processing in Cambodia. The solar drying was compared to conventional drying in electric oven. Five typical Cambodian fish species were selected for this study. Mean solar drying temperature and drying air relative humidity were 55.6 °C and 19.9%, respectively. The overall solar dryer efficiency was 12.37%, which is typical for natural convection solar dryers. An average evaporative capacity of solar dryer was 0.049 kg · h(-1). Based on coefficient of determination (R(2)), chi-square (χ(2)) test, and root-mean-square error (RMSE), the most suitable models describing natural convection solar drying kinetics were Logarithmic model, Diffusion approximate model, and Two-term model for climbing perch and Nile tilapia, swamp eel and walking catfish and Channa fish, respectively. In case of electric oven drying, the Modified Page 1 model shows the best results for all investigated fish species except Channa fish where the two-term model is the best one. Sensory evaluation shows that most preferable fish is climbing perch, followed by Nile tilapia and walking catfish. This study brings new knowledge about drying kinetics of fresh water fish species in Cambodia and confirms the solar drying as acceptable technology for fish processing.

  3. A microwave powered sensor assembly for microwave ovens

    DEFF Research Database (Denmark)

    2016-01-01

    The present invention relates to a microwave powered sensor assembly for micro- wave ovens. The microwave powered sensor assembly comprises a microwave antenna for generating an RF antenna signal in response to microwave radiation at a predetermined excitation frequency. A dc power supply circuit...... of the microwave powered sensor assembly is operatively coupled to the RF antenna signal for extracting energy from the RF antenna signal and produce a power supply voltage. A sensor is connected to the power supply voltage and configured to measure a physical or chemical property of a food item under heating...

  4. Testing of the Sunstove Organization`s Sunstove Solar Oven

    Energy Technology Data Exchange (ETDEWEB)

    Moss, T.A.

    1997-03-01

    A Sunstove Organization`s Sunstove was tested at Sandia`s Solar Thermal Test Facility. It was instrumented with five type K thermocouples to determine warm-up rates when empty and when a pot containing two liters of water was placed inside. It reached inside air temperatures above 115{degrees}C (240{degrees}F). It heated two liters of water from room temperature to 80{degrees}C (175{degrees}F) in about two hours. Observations were made on the cooling and reheating rates during a cloud passage. The adverse effects of wind on the operation of the solar oven were also noted.

  5. Surveys of Microwave Ovens in U.S. Homes

    Energy Technology Data Exchange (ETDEWEB)

    Williams, Alison [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Yang, Hung-Chia Dominique [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Beraki, Bereket [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Desroches, Louis-Benoit [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Young, ScottJ. [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Ni, Chun Chun [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Willem, Henry [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Whitehead, Camilla Dunham [Lawrence Berkeley National Lab. (LBNL), Berkeley, CA (United States); Donovan, Sally M. [Consultant, Melbourne (Australia)

    2012-12-01

    The U.S. Department of Energy (DOE) is conducting test procedure and energy conservation standard rulemakings for microwave ovens. These units generally offer a “convection,” “bake,” or “combo” cooking mode on the user interface. DOE divides products under analysis into classes by the type of energy used, capacity, or other performance-related features that affect consumer utility and efficiency. Installation types are grouped as (1) countertop and (2) built-in and over-the-range. The following sub-sections summarize the existing data as well as the specific data LBNL obtained with surveys.

  6. FINAL REPORT: Transformational electrode drying process

    Energy Technology Data Exchange (ETDEWEB)

    Claus Daniel, C.; Wixom, M.(A123 Systems, Inc.)

    2013-12-19

    This report includes major findings and outlook from the transformational electrode drying project performance period from January 6, 2012 to August 1, 2012. Electrode drying before cell assembly is an operational bottleneck in battery manufacturing due to long drying times and batch processing. Water taken up during shipment and other manufacturing steps needs to be removed before final battery assembly. Conventional vacuum ovens are limited in drying speed due to a temperature threshold needed to avoid damaging polymer components in the composite electrode. Roll to roll operation and alternative treatments can increase the water desorption and removal rate without overheating and damaging other components in the composite electrode, thus considerably reducing drying time and energy use. The objective of this project was the development of an electrode drying procedure, and the demonstration of processes with no decrease in battery performance. The benchmark for all drying data was an 80°C vacuum furnace treatment with a residence time of 18 – 22 hours. This report demonstrates an alternative roll to roll drying process with a 500-fold improvement in drying time down to 2 minutes and consumption of only 30% of the energy compared to vacuum furnace treatment.

  7. Fast Drying of Agriculture Commodities by Using Microwave

    Science.gov (United States)

    Ode Ngkoimani, La; Megawati; Purwana Saputra, Gde; Cahyono, Edi; Aripin, Haji; Gde Suastika, Komang; Nyoman Sudiana, I.

    2017-05-01

    Some progress has been made and reported previously due to investigate microwave effects to materials. The microwave applications for material processing by using wide range microwave frequencies such as in sintering, chemical reaction, and drying have been performed. Microwave drying is based on a unique volumetric heating mode with electromagnetic radiation at 2,450 MHz. However, the quest for a what a true microwave effect is still plagued with difficulties. This paper provides a experimental and theoretical analysis of drying materials using microwave. For drying experiments, in this investigation, we were using a domestic microwave oven which operated at three power levels for drying chamber. The samples are agriculture commodity collected from local farmers. The experimental results show that microwave accelerate drying in most materials. The experimental data were analyzed by using an available model constructed from fundamental physics by other scholars. The model has been applied to more understanding the behavior of the microwave drying material.

  8. Microwave oven injuries in patients with complex partial seizures.

    Science.gov (United States)

    DeToledo, John C; Lowe, Merredith R

    2004-10-01

    Microwave ovens are often recommended as a safe cooking alternative for persons with epilepsy. We report four patients who suffered serious burns to their hands while handling microwave-heated liquids during a complex partial seizure (CPS). Injuries were due to the contact of the skin with a very hot container. The fact that all patients held on to the hot containers despite being burned and that they did not remember experiencing any pain at the time of the accident indicates that neither high temperatures nor pain will prevent patients who are having a CPS from suffering this type of injury. Unfortunately, there is no foolproof way to prevent the individual from opening the oven and removing its contents during a CPS. The only solution for this problem is "prevention"-individuals with poorly controlled CPS should be cautioned about these risks. The use of microwave settings that permit the heating but not boiling of liquids and the use of gloves while heating food and liquids to scalding temperatures may minimize the risk of this type of injury.

  9. Use of Coke Oven Gas during shutdown period of Direct Reduced Iron Plant for Steam Generation: Experimentation and Optimization

    Directory of Open Access Journals (Sweden)

    Harish C. Dalai

    2015-11-01

    Full Text Available Development of any country is largely based on its magnitude of industrial growth. Steel industries in India took a leading role in the world after mid-sixties. During the last five decades, the steel industries all over the world made considerable developments in new methods for reducing iron ore directly to metallic iron for use as commercial scrap substitute in the manufacture of steels. BSL has been producing steel and other products over last two decades and the above process is used in BSL for one decade. Direct reduction is a process, which extracts high metallic solid iron by removing oxygen from iron ore or any other iron oxides without passing through molten stage, i.e. solid state reduction. The product, so formed is known as directly reduced tron (DRI or Sponge Iron. Due to shortage of raw material or any other problem in DRI sections, the DRI section undergoes a temporary short down. During the shutdown period the equipments tend to be idle. To keep the equipment ready for operation as well as to maintain the plants economy an alternate methodology is used in this research. Various operations are: CO gas from Coke Oven, DRI, Steam Generation, and Power Generation.

  10. Influence of drying on the flavor quality of spearmint (Mentha spicata L.).

    Science.gov (United States)

    Díaz-Maroto, M Consuelo; Pérez-Coello, M Soledad; González Viñas, M A; Cabezudo, M Dolores

    2003-02-26

    Spearmint (Mentha spicata L.) was dried using three different drying methods: oven-drying at 45 degrees C, air-drying at ambient temperature, and freeze-drying. The effect of the drying method on the volatile compounds and on the structural integrity and sensory characteristics of the spice was evaluated. The volatile components from fresh and dried spearmint samples were isolated by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 28 compounds were identified, carvone, limonene, and 1,8-cineole, in that order, being the main components in all of the samples. Oven-drying at 45 degrees C and air-drying at ambient temperature were the methods that produced the best results. An increase in monoterpenes was observed in all of the dried samples, except in the freeze-dried samples that underwent freezing at -198 degrees C. Freeze-drying resulted in substantial losses in oxygenated terpenes and sesquiterpenes. The effect of each drying method on leaf structure was observed by scanning electron microscopy. From a sensory standpoint, drying the spearmint brought about a decrease in herbaceous and floral notes together with an increase in minty odor.

  11. 76 FR 65631 - Energy Conservation Program: Test Procedures for Microwave Ovens

    Science.gov (United States)

    2011-10-24

    ... From the Federal Register Online via the Government Publishing Office DEPARTMENT OF ENERGY 10 CFR Part 430 RIN 1904-AC26 Energy Conservation Program: Test Procedures for Microwave Ovens AGENCY: Office... efficiency test procedure for microwave ovens under the Energy Policy and Conservation Act (EPCA). 75...

  12. 76 FR 72332 - Energy Conservation Program: Test Procedure for Microwave Ovens

    Science.gov (United States)

    2011-11-23

    ...-BT-TP-0011] RIN 1904-AB78 Energy Conservation Program: Test Procedure for Microwave Ovens AGENCY... 9, 2011, amending its test procedures for microwave ovens under the Energy Policy and Conservation... Secretary I. Background and Legal Authority Title III of the Energy Policy and Conservation Act (42...

  13. Development and Application of Zero Expansion Silica Brick for Hot Repairing of Coke Oven

    Institute of Scientific and Technical Information of China (English)

    ZHANG Xiuqin; ZHI Xiaoming; WANG Hongmei

    2003-01-01

    In order to meet the needs of hot repairing technology of coke oven, the zero expansion silica brick with super properties has been developed, and the problem of poor thermal stability of common silica brick has been overcomned. This product can be directly used after being rapidly heated after construction. At present, it has been applied in coke ovens in Italy and Baosteel.

  14. 76 FR 12825 - Energy Conservation Program for Consumer Products: Test Procedure for Microwave Ovens

    Science.gov (United States)

    2011-03-09

    .... Department of Energy, Building Technologies Program, 6th Floor, 950 L'Enfant Plaza, SW., Washington, DC 20024... with or without thermal elements designed for surface browning of food and combination ovens. DOE..., including microwave ovens with or without thermal elements designed for surface browning of food. DOE...

  15. Effect of Oven Types on the Characteristics of Biscuits Made from Refrigerated and Frozen Doughs

    Directory of Open Access Journals (Sweden)

    Ismail Sait Dogan

    2006-01-01

    Full Text Available Characteristics of sugar snap and chocolate chip cookies, and hazelnut biscuits made from refrigerated and frozen dough were studied. Doughs were stored at 4 °C for 6 weeks and at –18 °C for 6 months, respectively. Physical characteristics of the biscuit samples such as spread, baking loss, surface colour and density were determined. Dough colour was not affected by storage time and temperatures. Biscuit characteristics did not change significantly during storage. Spread ratio was significantly lower for the biscuits baked in the gas oven than for the biscuits baked in the electric oven. Biscuit dough can be refrigerated for 6 weeks, and frozen for 6 months. Results also suggest that unique quality differences exist between the two ovens. For sugar snap cookies and hazelnut biscuits the electric oven without air circulation was better, while for chocolate chip cookies gas oven with air circulation was more suitable.

  16. A method of, and apparatus for cooling and keeping clean the roof of a coke oven

    Energy Technology Data Exchange (ETDEWEB)

    Hoelter, H.; Igelbuescher, H.; Gresch, H.

    1990-01-04

    Coking emissions occurring in the region of a coke oven roof are trapped and controlled at the coke oven roof so that clean conditions are safeguarded. A roof super structure is disposed above a bank of coke ovens to define a chamber in which a partial vacuum prevails. Emissions are dispersed into a chimney in the region of the riser pipes, covering the bank of coke ovens. On the side of the chamber opposite the riser pipes and chimney fresh air is continuously drawn in and blown into the chamber with the aid of nozzles. Thus, air guidance directly at the coke oven roof is favourable, guaranteeing maintenance of admissible workplace temperatures and other environmental conditions.

  17. A compact and efficient strontium oven for laser-cooling experiments.

    Science.gov (United States)

    Schioppo, M; Poli, N; Prevedelli, M; Falke, St; Lisdat, Ch; Sterr, U; Tino, G M

    2012-10-01

    Here we describe a compact and efficient strontium oven well suited for laser-cooling experiments. Novel design solutions allowed us to produce a collimated strontium atomic beam with a flux of 1.0 × 10(13) s(-1) cm(-2) at the oven temperature of 450 °C, reached with an electrical power consumption of 36 W. The oven is based on a stainless-steel reservoir, filled with 6 g of metallic strontium, electrically heated in a vacuum environment by a tantalum wire threaded through an alumina multi-bore tube. The oven can be hosted in a standard DN40CF cube and has an estimated continuous operation lifetime of 10 years. This oven can be used for other alkali and alkaline earth metals with essentially no modifications.

  18. A compact and efficient strontium oven for laser-cooling experiments

    CERN Document Server

    Schioppo, Marco; Prevedelli, Marco; Falke, Stephan; Lisdat, Christian; Sterr, Uwe; Tino, Guglielmo Maria

    2012-01-01

    Here we describe a compact and efficient strontium oven well suited for laser-cooling experiments. Novel design solutions allowed us to produce a collimated strontium atomic beam with a flux of 1.0\\times10^13 s^-1 cm^-2 at the oven temperature of 450 {\\deg}C, reached with an electrical power consumption of 36 W. The oven is based on a stainless-steel reservoir, filled with 6 g of metallic strontium, electrically heated in a vacuum environment by a tantalum wire threaded through an alumina multi-bore tube. The oven can be hosted in a standard DN40CF cube and has an estimated continuous operation lifetime of 10 years. This oven can be used for other alkali and alkaline earth metals with essentially no modifications.

  19. Microwave oven: how to use it as a crystalloid fluid warmer.

    Science.gov (United States)

    Chittawatanarat, Kaweesak; Akanitthaphichat, Siriwasan

    2009-11-01

    Hypothermia is a common complication in the hypovolemic patient. Warm intravenous fluids have proven valuable at preventing this complication during volume replacement. The microwave oven is considered an applicable alternative method for warming fluids but no protocol has been established. To evaluate the efficacy and affected variables of the microwave oven in warming crystalloid fluids and to determine the appropriate formula for calculating the warming duration. The important variables influencing the operation of the microwave oven include the difference between the crystalloid fluid and room temperature, the microwave oven's capability, variations in microwave irradiation, and fluid shaking. The appropriate formula for calculating warming duration is: Duration (sec) = Volume (cc) x 4.2j.g(-1).K(-1) x Raised temperature DeltaT (K) x 1.1 (Adjusted power) / Mivcwrowave power (W). The microwave oven is a safe and practical method for warming crystalloid fluids.

  20. Extraction of hemicellulosic oligosaccharides from spruce using microwave oven or steam treatment.

    Science.gov (United States)

    Palm, Magnus; Zacchi, Guido

    2003-01-01

    This paper describes the extraction of hemicellulosic oligosaccharides from spruce, using microwave or steam treatment that can be used for the production of polymers, replacing fossil-based polymers, e.g., hydrogels. The highest yield of oligosaccharides, measured as mannan, was 70% obtained with treatment in the microwave oven at 200 degrees C for 5 min. The amount of oligosaccharides extracted was 12.5 g per 100 g of dry wood. The molecular weights of some selected samples were analyzed using fast protein liquid chromatography and size exclusion chromatography and time-of-flight matrix-assisted laser desorption ionization. Recovered oligosaccharides following steam treatment at 200 degrees C for 2 min had a mean molecular weight of 3400 g/mol with a maximum weight of 12000 g/mol. Higher severity, i.e., increased temperature (>200 degrees C) and residence time, resulted in lower mean molecular weights and yield. Oligosaccharides with higher mean molecular weights were obtained at lower severity, but the yield was considerably lower. The feasibility of using the extracted hemicellulosic oligosaccharides from spruce for the synthesis of hydrogels was demonstrated.

  1. Nutritional composition of ginger powder prepared using various drying methods.

    Science.gov (United States)

    Sangwan, A; Kawatra, A; Sehgal, S

    2014-09-01

    A study was undertaken to prepare ginger powder using various drying methods and their nutritional evaluation was carried out. Ginger (Zingiber officinale) was dried using shade, solar, oven and microwave drying methods. All the samples were ground in grinder to make fine powder. Sensory analysis indicated that acceptability of all types of ginger powders were in the range of 'liked very much' to 'liked moderately' by the panelists. The mean score obtained for colour was higher in shade dried ginger powder i.e., 8.20 as compared to oven dried (7.60), solar dried (7.70) and microwave dried ginger powder (7.80). Moisture content ranged from 3.55 % in solar dried ginger powder to 3.78 % in shade dried ginger powder. Slightly higher moisture content was found in shade dried ginger powder. Protein, crude fiber, fat and ash contents ranged from 5.02 to 5.82, 4.97 to 5.61, 0.76 to 0.90 and 3.38 to 3.66 %, respectively. β-carotene and ascorbic acid content was found maximum in shade dried ginger powder i.e., 0.81 mg/100 g and 3.83 mg/100 g, respectively. Polyphenol content was almost similar in all the samples whereas calcium was slightly higher in the shade dried ginger powder i.e., 69.21 mg/100 g. Results have shown that ginger powder prepared from various drying methods had good sensory and nutritional profile.

  2. Repair works at coke ovens lined with refractory mixtures

    Energy Technology Data Exchange (ETDEWEB)

    Beckmann, R.; Friebe, G.

    1981-06-01

    The wear characteristics of the usual refractory mixtures are strongly dependent upon the prevailing operating conditions, the location of use within the oven and the temperature range to be expected. As exemplified by typical deteriorations, the suitability of refractory mixtures of aluminium sulphate, water glass, clay, aluminous cement and phosphate basis for various applications is discussed. Structure and bonding mechanisms of the repair mixtures are decisive for application, service time and temperature behaviour. Also pretreatment of the base and proper selection of the application method are important for the success of the repair. The application methods: dusting, spraying, pressure spraying, casting and ramming, are compared based on operating experience. Pressure spraying proved to be a simple and less expensive method for repairing large deteriorations. With sufficient care good success is ensured.

  3. Fuzzy Logic Applied to an Oven Temperature Control System

    Directory of Open Access Journals (Sweden)

    Nagabhushana KATTE

    2011-10-01

    Full Text Available The paper describes the methodology of design and development of fuzzy logic based oven temperature control system. As simple fuzzy logic controller (FLC structure with an efficient realization and a small rule base that can be easily implemented in existing underwater control systems is proposed. The FLC has been designed using bell-shaped membership function for fuzzification, 49 control rules in its rule base and centre of gravity technique for defuzzification. Analog interface card with 16-bits resolution is designed to achieve higher precision in temperature measurement and control. The experimental results of PID and FLC implemented system are drawn for a step input and presented in a comparative fashion. FLC exhibits fast response and it has got sharp rise time and smooth control over conventional PID controller. The paper scrupulously discusses the hardware and software (developed using ‘C’ language features of the system.

  4. Discussions on denitration technology for exhaust gas of coke oven battery%焦炉烟气脱硝工艺技术探讨

    Institute of Scientific and Technical Information of China (English)

    李良华; 刘杰; 曹银平

    2015-01-01

    介绍了控制焦炉烟气氮氧化物生成的低氮燃烧技术和焦炉烟气脱硝技术,阐述了干法和湿法烟气脱硝技术的适用性和需解决的问题。%This paper introduces the low-nitrogen combustion technology to control NOx generation in exhaust gas of coke oven battery and the denitration technology for exhaust gas,and it also elaborates the applicability of dry denitration and wet denitration method and the problems to be solved.

  5. Process analysis of syngas production by non-catalytic POX of oven gas

    Institute of Scientific and Technical Information of China (English)

    Fuchen WANG; Xinwen ZHOU; Wenyuan GUO; Zhenghua DAI; Xin GONG; Haifeng LIU; Guangsuo YU; Zunhong YU

    2009-01-01

    A non-catalytic POX of oven gas is proposed to solve the problem of secondary pollution due to solid wastes produced from the great amount of organic sulfur contained in oven gas in the traditional catalytic partial oxidation (POX) process. A study of the measurement of flow field and a thermodynamic analysis of the process characteristics were conducted. Results show that there exist a jet-flow region, a recirculation-flow region, a tube-flow region, and three corresponding reaction zones in the non-catalytic POX reformer. The combustion of oven gas occurs mainly in the jet-flow region, while the reformation of oven gas occurs mainly in the other two regions. Soot would not be formed by CH4 cracking at above 1200℃. Since there are very little C2+ hydrocarbons in oven gas, the soot produced would be very tiny, even if they underwent cracking reaction. The integrated model for entrained bed gasification process was applied to simulate a non-catalytic POX reformer. It indicated that the proper oxygen-to-oven gas ratio is 0.22-0.28 at differ-ent pressures in the oven gas reformation process.

  6. Building a Low Cost Solar Oven: An Opportunity to Teach Thermodynamics

    Science.gov (United States)

    Nogueira, Ana

    2014-03-01

    We suggested building a solar oven using cardboard boxes, glass wool and metal plate as part of a school project permeated by the discussion of physical concepts. The main topics addressed are from the heat and thermodynamics areas, and for these themes we followed the standard books used in high school. We can work in a practical manner with the thermometer, along with the concept of temperature, measuring the temperature of the oven when cooking. To discuss how the oven works, we introduce the concept of heat as an energy flow of a body with a higher temperature to one with lower temperature. Threads as heat capacity and specific heat of a substance are introduced, also discussing the use of glass wool, which function is to prevent heat exchange from the oven's interior with the environment. It is possible to demonstrate the three forms of heat transfer using the solar oven, and how the greenhouse effect is harnessed. One can discuss topics such as electromagnetic radiation, black-body radiation and the Stefan-Boltzmann law. We surveyed the response curve of our oven and an estimate of its total solar energy absorption efficiency. The development of this project allows a good understanding of the operation principles of a solar oven. UNIMONTES.

  7. Physical properties of sunflower grains after drying

    Directory of Open Access Journals (Sweden)

    Paulo Carteri Coradi

    2015-12-01

    Full Text Available The knowledge of the physical properties of the grains is important for the optimization of post-harvest operations. This study aimed to evaluate the effects of convective drying with different air temperatures (45, 55, 65 and 75 °C the physical properties of sunflower seeds. The drying sunflower grains was performed in convection oven with forced air. In natural conditions, samples of 5 kg of pellets were used for each repetition drying. During the drying process, the grains samples were weighed periodically until they reach 10% (wet basis, w.b., then were subjected to evaluations of physical properties. According to the results it was observed that the porosity, apparent density, thousand kernel weight to the drag coefficient, roundness, sphericity and width of sunflower seed did not change with increasing temperature drying air. It was concluded that the drying air temperatures of 45 °C and 55 retained the initial physical characteristics of sunflower seeds. The temperature of the drying air of 75 °C had greater influence on changes in volumetric shrinkage of the grains.

  8. Dry Etching

    DEFF Research Database (Denmark)

    Stamate, Eugen; Yeom, Geun Young

    2016-01-01

    Production of large-area flat panel displays (FPDs) involves several pattern transfer and device fabrication steps that can be performed with dry etching technologies. Even though the dry etching using capacitively coupled plasma is generally used to maintain high etch uniformity, due to the need...... for the higher processing rates in FPDs, high-density plasma processing tools that can handle larger-area substrate uniformly are more intensively studied especially for the dry etching of polysilicon thin films. In the case of FPD processing, the current substrate size ranges from 730 × 920 mm (fourth...... generation) to 2,200 × 2,500 mm (eighth generation), and the substrate size is expected to increase further within a few years. This chapter aims to present relevant details on dry etching including the phenomenology, materials to be etched with the different recipes, plasma sources fulfilling the dry...

  9. Influence of water content and drying on the physical structure of native hyaluronan

    NARCIS (Netherlands)

    Prusova, A.; Vergeldt, F.J.; Kucerik, J.

    2013-01-01

    Hydration properties of semi-diluted hyaluronan were studied by means of time domain nuclear magnetic resonance. Based on the transverse proton relaxation times T2, the plasticization of hyaluronan which was precipitated by isopropylalcohol and dried in the oven have been determined at water content

  10. Effect of Steam Blanching and Drying on Phenolic Compounds of Litchi Pericarp

    Directory of Open Access Journals (Sweden)

    Honest N. E. Kessy

    2016-06-01

    Full Text Available The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with hot air oven drying at 60 and 80 °C, and unblanched pericarps were dried in a hot air oven at 40, 60, 70 and 80 °C until equilibrium weight was reached. The total phenolic compounds, flavonoids, anthocyanins, proanthocyanidins and individual procyanidins, and antioxidant activity were analyzed. The combination of blanching and drying at 60 °C significantly (p < 0.05 improved the release of phenolic compounds, individual procyanidins, and the extracts′ antioxidant capacity compared with the unblanched hot air oven-dried and open air–dried pericarps. Drying of fresh unblanched litchi pericarps in either open air or a hot air oven caused significant losses (p < 0.05 in phenolic compounds and individual procyanidins, leading to a reduction in the antioxidant activity. A similar increase, retention or reduction was reflected in flavonoids, proanthocyanidins and anthocyanins because they are sub-groups of phenolic compounds. Ferric reducing antioxidant power (FRAP and 1,1-diphenyl-2-picryldydrazyl (DPPH radical-scavenging capacity of the treated pericarps were significantly correlated (r ≥ 0.927, p < 0.01 with the total phenolic compounds. Thus, the combination of steam blanching and drying treatments of fresh litchi pericarps could produce a stable and dry litchi pericarp that maintains phenolic compounds and antioxidant capacity as a raw material for further recovery of the phytochemicals.

  11. Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material

    Directory of Open Access Journals (Sweden)

    G. Irie B. Zahouli

    2010-07-01

    Full Text Available This study concerns the measurement of some chemical quality properties of raw cocoa dried by solar and heating methods. Sun drying method is considered as standard process. Drying trials were conducted in thin layer using natural sun light drying method, heating methods by exposition of the beans to hot air ventilated oven at 60ºC and in sun light consecutive artificial drying methods. Changes in volatile acidity on the drying method were not very clear. Only sun and mixed dried raw cocoa showed a high volatile acidity. Oven and mixed drying methods have caused higher free acidity and higher Ammonium Nitrogen content in raw cocoa than natural drying methods. Changes in Ammonium Nitrogen in fermented appeared significantly due to the ferm entation. Also all studied drying processes did not influence the production of free fatty acids in raw cocoa. The results obtained from this study are essential in understanding and solving the problems associated with the final quality of raw cocoa material dependent on the drying methods. Better quality of raw cocoa material could be resulted from natural drying process than heating methods.

  12. Oro-facial thermal injury caused by food heated in a microwave oven.

    Science.gov (United States)

    Wakefield, Yasha; Pemberton, Michael N

    2009-01-01

    Burns to the oral mucosa usually result from the accidental ingestion of hot food or beverages. The burns are usually of short duration and little consequence. The widespread use of microwave ovens, however, has added a new dimension to the problem. Microwave ovens heat food much quicker than a conventional oven, but they produce uneven heating within the food and extremely high temperatures can be reached. We describe two cases of patients who suffered inadvertent injury to the oral mucosa from the ingestion of microwave-heated food.

  13. A compact and efficient strontium oven for laser-cooling experiments

    OpenAIRE

    Schioppo, M.; Poli, N.; M. Prevedelli; Falke, St.; Lisdat, Ch.; Sterr, U.; G. M. Tino

    2012-01-01

    Here we describe a compact and efficient strontium oven well suited for laser-cooling experiments. Novel design solutions allowed us to produce a collimated strontium atomic beam with a flux of 1.0\\times10^13 s^-1 cm^-2 at the oven temperature of 450 {\\deg}C, reached with an electrical power consumption of 36 W. The oven is based on a stainless-steel reservoir, filled with 6 g of metallic strontium, electrically heated in a vacuum environment by a tantalum wire threaded through an alumina mul...

  14. Development of a system for wireless stopping of coke oven machines

    Energy Technology Data Exchange (ETDEWEB)

    Mil' ko, M.S.; Yakushina, E.N.; Babanskii, M.I.; Lipskii, M.N. (SKBA NPO Chermetavtomatika (USSR))

    1991-02-01

    Discusses design and operation of a wireless system for control of quenching cars and machines for opening coke oven doors. The system was developed by Chermetavtomatika and tested in the Mariupol' coking plant. It is used on a coke oven battery with a coke oven volume of 41.6 m{sup 3}. The system controls motion of the quenching cars, stopped the cars, controlled door removal after the quenching car reached the proper position. Main system elements are characterized: signal transmitters and receivers, relay systems. The system, recommended for other coking plants, is characterized as accurate and reliable.

  15. Effect of steam thermal treatment on the drying process of Eucalyptus dunnii variables

    Directory of Open Access Journals (Sweden)

    Elias Taylor Durgante Severo

    2013-12-01

    Full Text Available The aim of this study was to evaluate the effect of steam treatment prior to drying on the initial moisture content, moisture gradient, and drying rate in Eucalyptus dunnii Maiden wood. Boards were steamed at 100ºC for 3 h after 1 h of heating-up. Part of these boards was dried in a drying electric oven at 50ºC, and part was dried at kiln. The results showed that the steaming prior to drying of wood: (1 significantly reduced by 9.2% the initial moisture content; (2 significantly increased by 6.2% the drying rate; (3 significantly decreased by 15.6 and 14.8% the moisture gradient between the outer layer and the center of boards and between the outer and intermediate layers of boards, respectively. Steamed boards when dried in an oven showed drying rate of 0.007065 whereas in kiln were 0.008200 and 0.034300 from green to 17 and 17 to 12% moisture content, respectively. It was demonstrated that the steaming prior to drying can be suitable for reduces the drying times of this kind of wood.

  16. Coke Oven Gas Based Methanol Production Capacity Reached 1.2 Mt/a in China

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ Coke oven gas is one of the main byproducts of coke chemicals industry.One ton of coke formed can generate 430 m3of coke oven gas.Adoption of appropriate chemical processing method can convert methane contained in the coke oven gas into CO that can be further converted into methanol.It is learned that currently China has constructed and commissioned ten projects for manufacture of methanol fromcoke oven gas with the total production capacity reaching 1.2 Mt/a methanol.More than twenty coke gas-to-methanol units are under construction or in the stage of project design with their overall production capacity reaching nearly 3.0 Mt/a methanol.Relevant experts have indicated that the enterprises provided with coke production lines are capable of constructing coke gas-to-methanol projects to realize coproduction of coke and methanol while utilizing their own coke gas resources.

  17. Analysis and numerical simulation research of the heating process in the oven

    Science.gov (United States)

    Chen, Yawei; Lei, Dingyou

    2016-10-01

    How to use the oven to bake delicious food is the most concerned problem of the designers and users of the oven. For this intent, this paper analyzed the heat distribution in the oven based on the basic operation principles and proceeded the data simulation of the temperature distribution on the rack section. Constructing the differential equation model of the temperature distribution changes in the pan when the oven works based on the heat radiation and heat transmission, based on the idea of utilizing cellular automation to simulate heat transfer process, used ANSYS software to proceed the numerical simulation analysis to the rectangular, round-cornered rectangular, elliptical and circular pans and giving out the instantaneous temperature distribution of the corresponding shapes of the pans. The temperature distribution of the rectangular and circular pans proves that the product gets overcooked easily at the corners and edges of rectangular pans but not of a round pan.

  18. Characterization of sponge cake baking in an instrumented pilot oven

    Directory of Open Access Journals (Sweden)

    Alain Sommier

    2012-10-01

    Full Text Available The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

  19. Kinetic model on coke oven gas with steam reforming

    Institute of Scientific and Technical Information of China (English)

    ZHANG Jia-yuan; ZHOU Jie-min; YAN Hong-jie

    2008-01-01

    The effects of factors such as the molar ratio of H2O to CH4 (n(H2O)/n(CH4)), methane conversion temperature and time on methane conversion rate were investigated to build kinetic model for reforming of coke-oven gas with steam. The results of experiments show that the optimal conditions for methane conversion are that the molar ratio of H2O to CH4 varies from 1.1 to 1.3and the conversion temperature varies from 1 223 to 1 273 K. The methane conversion rate is more than 95% when the molar ratio ofH2O to CH4 is 1.2, the conversion temperature is above 1 223 K and the conversion time is longer than 0.75 s. Kinetic model of methane conversion was proposed. All results demonstrate that the calculated values by the kinetic model accord with the experimental data well, and the error is less than 1.5%.

  20. Chinese Standards on Refractories Fireclay Brick and Semi-silica Brick for Coke Oven

    Institute of Scientific and Technical Information of China (English)

    Wang Jing

    2009-01-01

    @@ 1 Scope This standard specifies the technical requirements,test methods,quality appraisal procedure,packing,transportation,storage,and quality certificate of fireclay brick and semi-silica brick for coke oven. This standard is applicable to the fireclay brick and semi-silica brick for coke oven,and the bricks for inner linings of carbon furnace,gas generator and shaft furnace.

  1. Color and volatile analysis of peanuts roasted using oven and microwave technologies.

    Science.gov (United States)

    Smith, Alicia L; Barringer, Sheryl A

    2014-10-01

    Roasted peanut color and volatiles were evaluated for different time and temperature combinations of roasting. Raw peanuts were oven roasted at 135 to 204 °C, microwave roasted for 1 to 3 min, or combination roasted by microwave and oven roasting for various times and temperatures. Volatiles were measured using selected ion flow tube mass spectrometry. L* values were used to categorize peanuts as under-roasted, ideally roasted, and over-roasted. The total roasting time in order to achieve ideal color was not shortened by most of the combination treatments compared to their oven roasted equivalents. Oven before microwave roasting compared to the reverse was found to significantly increase the L* value. Peanuts with the same color had different volatile levels. Hexanal concentrations decreased then increased with roasting. Pyrazine levels increased as roasting time increased, although oven at 177 °C treatments had the highest and microwave treatments had the lowest levels. Volatile levels generally increased as roasting time or temperature increased. Oven 177 °C for 15 min generally had the highest level of volatiles among the roasting treatments tested. Soft independent modeling of class analogies based on volatile levels showed that raw peanuts were the most different, commercial samples were the most similar to each other, and oven, microwave, and combination roasting were all similar in volatile profile. Peanuts can be roasted to equivalent colors and have similar volatile levels by different roasting methods. Oven and microwave roasting technologies produced the same roasted peanut color and had similar volatile trends as roasting time increased. Combination roasting also produced ideal color and similar volatile levels indicating that microwave technology could be further explored as a peanut roasting technique. © 2014 Institute of Food Technologists®

  2. THE INFLUENCE OF MICROWAVE OVENS ON THE DEMAND FOR FRESH AND FROZEN POTATOES

    OpenAIRE

    Guenthner, Joseph F.; Lin, Biing-Hwan; Levi, Annette E.

    1991-01-01

    Growth in the number of homes with microwave ovens has changed food preferences and preparation methods. The objective of this study was to determine the impact that microwave oven ownership has had on the demand for fresh and frozen potatoes. Using data from the 1970-88 period, demand equations were estimated for fresh potatoes, frozen potatoes in the retail market and frozen potatoes in the food service market. Results indicate that increases in the percentage of homes that own microwave ov...

  3. century drying

    Science.gov (United States)

    Cook, Benjamin I.; Smerdon, Jason E.; Seager, Richard; Coats, Sloan

    2014-11-01

    Global warming is expected to increase the frequency and intensity of droughts in the twenty-first century, but the relative contributions from changes in moisture supply (precipitation) versus evaporative demand (potential evapotranspiration; PET) have not been comprehensively assessed. Using output from a suite of general circulation model (GCM) simulations from phase 5 of the Coupled Model Intercomparison Project, projected twenty-first century drying and wetting trends are investigated using two offline indices of surface moisture balance: the Palmer Drought Severity Index (PDSI) and the Standardized Precipitation Evapotranspiration Index (SPEI). PDSI and SPEI projections using precipitation and Penman-Monteith based PET changes from the GCMs generally agree, showing robust cross-model drying in western North America, Central America, the Mediterranean, southern Africa, and the Amazon and robust wetting occurring in the Northern Hemisphere high latitudes and east Africa (PDSI only). The SPEI is more sensitive to PET changes than the PDSI, especially in arid regions such as the Sahara and Middle East. Regional drying and wetting patterns largely mirror the spatially heterogeneous response of precipitation in the models, although drying in the PDSI and SPEI calculations extends beyond the regions of reduced precipitation. This expansion of drying areas is attributed to globally widespread increases in PET, caused by increases in surface net radiation and the vapor pressure deficit. Increased PET not only intensifies drying in areas where precipitation is already reduced, it also drives areas into drought that would otherwise experience little drying or even wetting from precipitation trends alone. This PET amplification effect is largest in the Northern Hemisphere mid-latitudes, and is especially pronounced in western North America, Europe, and southeast China. Compared to PDSI projections using precipitation changes only, the projections incorporating both

  4. Bioactive Flavonoids, Antioxidant Behaviour, and Cytoprotective Effects of Dried Grapefruit Peels (Citrus paradisi Macf.

    Directory of Open Access Journals (Sweden)

    Lucia Castro-Vazquez

    2016-01-01

    Full Text Available Grapefruit (Citrus paradisi Macf. is an important cultivar of the Citrus genus which contains a number of nutrients beneficial to human health. The objective of the present study was to evaluate changes in bioactive flavonoids, antioxidant behaviour, and in vitro cytoprotective effect of processed white and pink peels after oven-drying (45°C–60°C and freeze-drying treatments. Comparison with fresh grapefruit peels was also assessed. Significant increases in DPPH, FRAPS, and ABTS values were observed in dried grapefruit peel samples in comparison with fresh peels, indicating the suitability of the treatments for use as tools to greatly enhance the antioxidant potential of these natural byproducts. A total of thirteen flavonoids were quantified in grapefruit peel extracts by HPLC-MS/MS. It was found that naringin, followed by isonaringin, was the main flavonoid occurring in fresh, oven-dried, and freeze-dried grapefruit peels. In vivo assay revealed that fresh and oven-dried grapefruit peel extracts (45°C exerted a strong cytoprotective effect on SH-SY5Y neuroblastoma cell lines at concentrations ranging within 0.1–0.25 mg/mL. Our data suggest that grapefruit (Citrus paradisi Macf. peel has considerable potential as a source of natural bioactive flavonoids with outstanding antioxidant activity which can be used as agents in several therapeutic strategies.

  5. Acidulant and oven type affect total anthocyanin content of blue corn cookies.

    Science.gov (United States)

    Li, Jian; Walker, Chuck E; Faubion, Jon M

    2011-01-15

    Anthocyanins, pink to purple water-soluble flavonoids, are naturally occurring pigments with claimed health benefits. However, they are sensitive to degradation by high pH, light and temperature. Blue corn (maize) contains high levels of anthocyanins. Cookies are popular snacks and might serve as a vehicle to deliver antioxidants. A cookie formula with a high level of blue corn was developed with added acidulents and baked in ovens with different heat transfer coefficients. The best whole-grain blue corn flour/wheat pastry flour ratio (80:20 w/w), guar gum level (10 g kg(-1), flour weight basis) and water level (215 g kg(-1), flour weight basis) were determined based on response surface methodology analysis. The interactions of citric and lactic acids and glucono-δ-lactone with three oven types having different heat transfer coefficients (impingement oven 179 °C/4 min, reel oven 204 °C/10 min and convection oven 182 °C/4 min) influenced the total anthocyanin content (TAC) remaining in blue corn-containing cookies after baking. Cookies baked with citric acid in the convection oven retained the maximum TAC (227 ± 3 mg kg(-1)). By baking rapidly at lower temperatures and adding acidulents, it may be possible to increase residual natural source antioxidants in baked foods. Copyright © 2010 Society of Chemical Industry.

  6. PROBLEMS WITH DETERMINATION OF FUGITIVE EMISSION OF POLYCYCLIC AROMATIC HYDROCARBONS FROM COKE OVEN BATTERY

    Directory of Open Access Journals (Sweden)

    Rafał Bigda

    2017-03-01

    Full Text Available Coke oven battery is complex and multifaceted facility in terms of air pollutant emissions. As far as stack or quenching tower does not cause major difficulties of emission measurement, the fugitive emission measurement from sources such as battery top elements (charging holes, ascension pipes or oven doors is still complicated and not fully solved problem. This article presents the discussion concerning main problems and errors likely to be made in particular stages of procedure of fugitive emissions characterization from coke oven battery (selection of sampling points, sampling itself, measurement of air velocity over battery top and laboratory analyses. In addition, results of concentrations measurements of selected substances characteristic for the coking process (naphthalene, anthracene, 4 PAHs and TSP originating from fugitive sources of coke oven battery and subjected to reporting under the E-PRTR are presented. The measurements were carried out on coke oven battery top in points selected on the basis of the preceding detailed air convection velocity measurements over battery top. Results of the velocity measurements were compared with results of numerical modelling using CFD software. The presented material is an attempt to cross-sectional presentation of issues related to the quantitative evaluation of fugitive emission from coke oven battery, discussed on the example of PAHs emission as a group of substances characteristic for coking of coal.

  7. Drying Pre-treatment on Empty Fruit Whole Bunches of Oil Palm Wastes

    Science.gov (United States)

    Khalib, N. Che; Abdullah, N.; Sulaiman, F.

    2010-07-01

    This study is focused on the drying pre-treatment on whole empty fruit bunches [EFB] oil palm wastes. The drying process of whole EFB wastes by conventional method is investigated using the conventional oven in order to obtain less than 10 mf wt % moisture content. Normally, the biomass is dried to less than 10 mf wt % in most laboratory experiments and commercial processes for thermal conversion technologies such as pyrolysis. The result shows that the moisture content of EFB of less than 10 mf wt % is achieved after 29 hours of drying process.

  8. Dry cell battery poisoning

    Science.gov (United States)

    Batteries - dry cell ... Acidic dry cell batteries contain: Manganese dioxide Ammonium chloride Alkaline dry cell batteries contain: Sodium hydroxide Potassium hydroxide Lithium dioxide dry cell batteries ...

  9. Antioxidant activity, the content of total phenols and flavonoids in the ethanol extracts of Mentha longifolia (L. Hudson dried by the use of different techniques

    Directory of Open Access Journals (Sweden)

    Stanisavljević Dragana M.

    2012-01-01

    Full Text Available In this study, we have examined the yield of extracted substances obtained by means of extraction using 70 % ethanol (v/v, the content of total phenols and flavonoids, as well as the antioxidant activity of the extracts obtained from the samples of the herbs dried by means of different techniques. Wild mint Mentha longifolia (L. Hudson was dried naturally in a laboratory oven at a temperature of 45 °C and in an absorptive low temperature condensation oven at 35°C. The highest yield of extracts was obtained from the naturally dried herbs and the lowest from the herbs dried in the low temperature condensation drying oven. The content of total phenols and flavonoids was determined by spectrophotometric methods with an FC reagent and by the complexation reaction with aluminium-chloride, respectively. The extract of the naturally dried herbs had the highest overall content of phenols (113.8±2.0 mg of gallic acid/g of the dry extract and flavonoids (106.7±0.3 mg of rutin/g of the dry extract. The highest antioxidant activity determined by the FRAP and DPPH assay was determined in the extracts obtained from naturally dried herbs (2.76±0.15 mmol Fe2+/mg of the dry extract and EC50=0.022±0.001 mg/ml, while the lowest was obtained from the extracts of herbs dried in the laboratory oven (1.13±0.11 mmol Fe2+/mg of the dry extract and EC50=0.033±0.001 mg/ml. The HPLC-DAD analysis result show that the greatest content of phenolic compounds show extract obtained from naturally dried plant material. The dominant phenolic component in the all extracts is Kaempferol 3-O-glucoside. The content of all phenolic compound strongly depend on the drying conditions.

  10. Dry Mouth

    Science.gov (United States)

    ... Use a fluoride rinse or brush-on fluoride gel before bedtime. See your dentist at least twice yearly to have your teeth examined and plaque removed, to help prevent tooth decay. Several herbal remedies have been used historically to treat dry ...

  11. Considering adaptation of electrical ovens with unit-type releasing to peculiarities of thermal energization of mineral raw materials

    Science.gov (United States)

    Zvezdin, A. V.; Bryanskikh, T. B.

    2017-01-01

    The paper gives a short overview of technologies of mineral raw material thermal treatment where application of electrical ovens with unit-type releasing is possible. Efficiency of such ovens for vermiculite concentrate and conglomerate roasting is proved by more than 13-years experience of their industrial operation. The paper furthermore considers alternative connections of energotechnological blocks of an oven in order to determine its efficient design for specific technology related to one or another mineral raw material.

  12. Prediction of Dried Durian Moisture Content Using Artificial Neural Networks

    Science.gov (United States)

    Husna, Marati; Purqon, Acep

    2016-08-01

    Moisture content has a crucial issue in post-harvest processing since it plays main role to estimate a quality of dried product. However, estimating the moisture content is difficult since it shows mathematically nonlinear systems and complex physical processes. We investigate the prediction of moisture content of dried product by using Artificial Neural Networks (ANN). Our sample is a Bengkulu's local durian that is dried using a microwave oven. Our results show that ANN can predict the moisture content by performing with R2 value is 98.47%. Moreover, the RMSE values is 3.97% and MSE values is 0.16%. Our results indicate that ANN model have high capability for predicting moisture content and it is potentially applied in post-harvest product, especially in drying product quality control.

  13. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Causes of Dry Eye Dry Eye Treatment What Is Dry Eye? Written By: Kierstan Boyd Reviewed By: ... your eyes do not produce enough tears, it is called dry eye. Dry eye is also when ...

  14. COMPARATIVE STUDY ON THE EFFECT OF DIFFERENT METHODS OF DRYING ON PHENOLICS CONTENT AND ANTIOXIDANT ACTIVITY OF SOME EDIBLE PLANTS

    Directory of Open Access Journals (Sweden)

    M. Hamzeloo Moghadam et al

    2012-10-01

    Full Text Available Antioxidants have important role in prevention and treatment of disorders and plants are considered as rich sources of radical scavenging compounds. Nowadays, many herbs are used in dried form which is possible to affect their antioxidant activity. In the present investigation, the effects of different drying methods on the antioxidant capacity and total phenolics content of some culinary plant species have been studied. Leaves of Mentha piperita, Mentha spicata, Thymus vulgaris and Anethum graveolense were dried in sun, shade, oven and microwave and extracted with methanol. Antioxidant activity of each extract was determined by DPPH free radicals and total phenolics content was measured by folin cio-calteus reagent. The results revealed that drying process reduced the antioxidant activity of Anethum graveolense whereas sun-drying and shade-drying increased the antioxidant activity of Mentha piperita, Mentha spicata and Thymus vulgaris (Lamiaceae. During sun-drying and shade-drying, total phenolics content increased for the three plants of Lamiaceae while oven- and microwave-drying reduced the phenolics content. Drying also declined the phenolics content of Anethum graveolense which gives the conclusion that some kind of correlation could be established between total phenolics content and antioxidant behavior for the three Lamiaceae and Anethum graveolense. Our study brought the view that diversity in the methods of drying could lead to different phenolics content and antioxidant behavior, suggesting that each plant needs a special drying method.

  15. Sperm quality and DNA integrity of coke oven workers exposed to polycyclic aromatic hydrocarbons.

    Science.gov (United States)

    Jeng, Hueiwang Anna; Pan, Chih-Hong; Chao, Mu-Rong; Chiu, Chien-Chih; Zhou, Guodong; Chou, Chon-Kit; Lin, Wen-Yi

    2016-11-18

    The objective of this study was to assess sperm quality and deoxyribonucleic acid (DNA) integrity of coke oven workers exposed to polycyclic aromatic hydrocarbons (PAHs) as compared to control subjects. The coke oven workers (N = 52) and administrative staff (N = 35) of a steel plant served as the exposed and control groups, respectively. Exposure to PAHs was assessed by measuring 1-hydroxypyren. Analysis of sperm quality (concentration, motility, vitality, and morphology) was performed simultaneously with sperm DNA integrity analysis, including DNA fragmentation, denaturation, bulky DNA adducts, and 8-oxo-7,8-dihydro-2'-deoxyguanosine (8-oxo-dGuo). A questionnaire was conducted to collect demographic and potential confounding data. The coke oven workers had lower percentages of sperm motility, vitality and normal morphology than the control group, but the difference was not significant. For DNA integrity, the coke oven workers had significantly higher concentrations of bulky DNA adducts and 8-oxo-dGuo than the control subjects (p = 0.009 and p = 0.048, respectively). However, DNA fragmentation percentages did not significantly increase as compared to those in the subjects from the control group (p = 0.232). There was no correlation between sperm quality parameters and DNA integrity indicators. Occupational exposure of the coke oven workers to PAHs was associated with decreased sperm DNA integrity. Int J Occup Med Environ Health 2016;29(6):915-926.

  16. Improvement in operating conditions of coke oven batteries with long service life

    Energy Technology Data Exchange (ETDEWEB)

    Obertenev, V.N.; Bondarchuk, P.N.; Krut' ko, I.G.; Sheptovitskii, M.S.; Kaftan, Yu.S.; Shul' ga, I.V.; Vol' fovskii, A.G. (Mariupol' skii Koksokhimicheskii Zavod (USSR))

    1991-01-01

    Discusses operation of the coke oven battery No 1 in the Mariupol' coking plant constructed in 1949. Twenty-five of 69 coke oven chambers had liners deformed due to wear. In 1988-1989 a number of failures occurred due to accumulation of pyrolysis products and tar on coke oven walls. Excessive liner wear negatively influenced coking conditions (e.g. reducing the bulk density of charged coal, increasing the buildup on coke oven walls, increasing the density and viscosity of coal tar and content of solid particles in the tar). Increased viscosity and content of solid particles in the tar increased failure rates of a tar transport system. Coal tar properties in the Mariupol' plant and 8 other plants in the USSR are comparatively evaluated. Specific properties of coal tar from the Mariupol' plant and their causes were determined. On the basis of the evaluations coal tar properties were controlled by changing coal mixture composition (content of gas coal was reduced to 32% of G and GZh types). Reducing content of gas coal in the mixtures reduced coke oven failure rate, increased coke compression strength by 0.6% and reduced coke abrasion by 0.25%. 5 refs.

  17. Sperm quality and DNA integrity of coke oven workers exposed to polycyclic aromatic hydrocarbons

    Directory of Open Access Journals (Sweden)

    Hueiwang Anna Jeng

    2016-12-01

    Full Text Available Objectives: The objective of this study was to assess sperm quality and deoxyribonucleic acid (DNA integrity of coke oven workers exposed to polycyclic aromatic hydrocarbons (PAHs as compared to control subjects. Material and methods: The coke oven workers (N = 52 and administrative staff (N = 35 of a steel plant served as the exposed and control groups, respectively. Exposure to PAHs was assessed by measuring 1-hydroxypyren. Analysis of sperm quality (concentration, motility, vitality, and morphology was performed simultaneously with sperm DNA integrity analysis, including DNA fragmentation, denaturation, bulky DNA adducts, and 8-oxo-7,8-dihydro-2’-deoxyguanosine (8-oxo-dGuo. A questionnaire was conducted to collect demographic and potential confounding data. Results: The coke oven workers had lower percentages of sperm motility, vitality and normal morphology than the control group, but the difference was not significant. For DNA integrity, the coke oven workers had significantly higher concentrations of bulky DNA adducts and 8-oxo-dGuo than the control subjects (p = 0.009 and p = 0.048, respectively. However, DNA fragmentation percentages did not significantly increase as compared to those in the subjects from the control group (p = 0.232. There was no correlation between sperm quality parameters and DNA integrity indicators. Conclusions: Occupational exposure of the coke oven workers to PAHs was associated with decreased sperm DNA integrity. Int J Occup Med Environ Health 2016;29(6:915–926

  18. Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating Pattern.

    Science.gov (United States)

    Luan, Donglei; Wang, Yifen; Tang, Juming; Jain, Deepali

    2017-02-01

    In this study, snapshots of operating frequency profiles of domestic microwave ovens were collected to reveal the extent of microwave frequency variations under different operation conditions. A computer simulation model was developed based on the finite difference time domain method to analyze the influence of the shifting frequency on heating patterns of foods in a microwave oven. The results showed that the operating frequencies of empty and loaded domestic microwave ovens varied widely even among ovens of the same model purchased on the same date. Each microwave oven had its unique characteristic operating frequencies, which were also affected by the location and shape of the load. The simulated heating patterns of a gellan gel model food when heated on a rotary plate agreed well with the experimental results, which supported the reliability of the developed simulation model. Simulation indicated that the heating patterns of a stationary model food load changed with the varying operating frequency. However, the heating pattern of a rotary model food load was not sensitive to microwave frequencies due to the severe edge heating overshadowing the effects of the frequency variations. © 2016 Institute of Food Technologists®.

  19. Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds.

    Science.gov (United States)

    Prajapati, V K; Nema, Prabhat K; Rathore, S S

    2011-02-01

    Value added dried Indian gooseberry (aonla) shreds were prepared using aonla fruits of cv. 'NA-7'. Two blanching methods (hot water and potassium metabisulphite (KMS) at 0.1%) and two drying methods (solar and hot air oven drying) were tried for the production of aonla shreds. Common salt, black salt and ginger juice were mixed for enhancing sensory quality of the product. The best product was obtained with KMS blanching and drying in solar dryer with added common salt at 3%. The most acceptable product had ascorbic acid content 298.3 mg/100 g, tannin 2.4%, acidity 2.6%, reducing sugar 3.0%, non-reducing sugar 21.0% and total sugar 24.0%. The recovery was 8.0-8.5%.

  20. The effect of slicing type on drying kinetics and quality of dried carrot

    Directory of Open Access Journals (Sweden)

    M Naghipour zadeh mahani

    2016-04-01

    Full Text Available Introduction: Carrot is one of the most common vegetables used for human nutrition because of its high vitamin and fiber contents. Drying improves the product shelf life without addition of any chemical preservative and reduces both the size of package and the transport cost. Drying also aidsto reduce postharvest losses of fruits and vegetables especially, which can be as high as 70%. Dried carrots are used in dehydrated soups and in the form of powder in pastries and sauces. The main aim of drying agricultural products is decrease the moisture content to a level which allows safe storage over an extended period. Many fruits and vegetables can be sliced before drying.because of different tissue of a fruit or vegetable, cutting them in different direction and shape created different tissue slices. Due to drying is the exiting process of the moisture from internal tissue so different tissue slices caused different drying kinetics. Therefore, the study on effect of cutting parameters on drying is necessary. Materials and Methods: Carrots (Daucus carota L. were purchased from the local market (Kerman, Iran and stored in a refrigerator at 5°C. The initial moisture contents of the Carrot samples were determined by the oven drying method. The sample was dried in an oven at 105±2°C about 24 hours. The carrots cut by 3 models blade at 3 directions. The samples were dried in an oven at 70°C. Moisture content of the carrot slices were determined by weighting of samples during drying. Volume changes because of sample shrinkage were measured by a water displacement method. Rehydration experiment was performed by immersing a weighted amount of dried samples into hot water 50 °C for 30 min. In this study the effect of some cutting parameters was considered on carrot drying and the quality of final drying product. The tests were performed as a completely random design. The effects of carrot thickness at two levels (3 and 6 mm, blade in 3 models (flat blade

  1. The effect of slicing type on drying kinetics and quality of dried carrot

    Directory of Open Access Journals (Sweden)

    M Naghipour zadeh mahani

    2016-04-01

    Full Text Available Introduction: Carrot is one of the most common vegetables used for human nutrition because of its high vitamin and fiber contents. Drying improves the product shelf life without addition of any chemical preservative and reduces both the size of package and the transport cost. Drying also aidsto reduce postharvest losses of fruits and vegetables especially, which can be as high as 70%. Dried carrots are used in dehydrated soups and in the form of powder in pastries and sauces. The main aim of drying agricultural products is decrease the moisture content to a level which allows safe storage over an extended period. Many fruits and vegetables can be sliced before drying.because of different tissue of a fruit or vegetable, cutting them in different direction and shape created different tissue slices. Due to drying is the exiting process of the moisture from internal tissue so different tissue slices caused different drying kinetics. Therefore, the study on effect of cutting parameters on drying is necessary. Materials and Methods: Carrots (Daucus carota L. were purchased from the local market (Kerman, Iran and stored in a refrigerator at 5°C. The initial moisture contents of the Carrot samples were determined by the oven drying method. The sample was dried in an oven at 105±2°C about 24 hours. The carrots cut by 3 models blade at 3 directions. The samples were dried in an oven at 70°C. Moisture content of the carrot slices were determined by weighting of samples during drying. Volume changes because of sample shrinkage were measured by a water displacement method. Rehydration experiment was performed by immersing a weighted amount of dried samples into hot water 50 °C for 30 min. In this study the effect of some cutting parameters was considered on carrot drying and the quality of final drying product. The tests were performed as a completely random design. The effects of carrot thickness at two levels (3 and 6 mm, blade in 3 models (flat blade

  2. Effect of different drying methods on concentrations of several phytochemicals in herbal preparation of 8 medicinal plants leaves.

    Science.gov (United States)

    Mahanom, H; Azizah, A; Dzulkifly, M

    1999-12-01

    The effect of oven drying at 50ᵒC ± 1ᵒC for 9 hour, 70ᵒC ± 1ᵒC for 5 hour and freeze drying on retention of chlorophyll, riboflavin, niacin, ascorbic acid and carotenoids in herbal preparation consisting of 8 medicinal plants was evaluated. The medicinal plants selected were leaves of Apium graveolens (saderi), Averrhoa bilimbi (belimbing buluh), Centella asiatica (pegaga), Mentha arvensis (pudina), Psidium guajava (jambu batu), Sauropus androgynous (cekor manis), Solanum nigrum (terung meranti) and Polygonum minus (kesum ). Results revealed that both type and conditions of the drying treatments affected retention of all phytochemicals analysed. Herbal preparation developed using oven drying was found to have inferior phytochemicals content compared to that obtained by freeze dryer. Nevertheless, the herbal preparation developed using all treatments still retain appreciable amount of phytochemicals studied, especially carotenoids, ascorbic acid, niacin and riboflavin and thus have potential for commercial purposes.

  3. Exposure assessment of microwave ovens and impact on total exposure in WLANs.

    Science.gov (United States)

    Plets, David; Verloock, Leen; Van Den Bossche, Matthias; Tanghe, Emmeric; Joseph, Wout; Martens, Luc

    2016-02-01

    In situ exposure of electric fields of 11 microwave ovens is assessed in an occupational environment and in an office. Measurements as a function of distance without load and with a load of 275 ml of tap water were performed at distances of oven (without load), which is 2.5 and 1.1 times below the International Commission on Non-Ionizing Radiation Protection reference level for occupational exposure and general public exposure, respectively. For exposure at distances of >1 m, a model of the electric field in a realistic environment is proposed. In an office scenario, switching on a microwave oven increases the median field strength from 91 to 145 mV m(-1) (+91 %) in a traditional Wireless Local Area Network (WLAN) deployment and from 44 to 92 mV m(-1) (+109 %) in an exposure-optimised WLAN deployment.

  4. Estimation of radiofrequency power leakage from microwave ovens for dosimetric assessment at nonionizing radiation exposure levels.

    Science.gov (United States)

    Lopez-Iturri, Peio; de Miguel-Bilbao, Silvia; Aguirre, Erik; Azpilicueta, Leire; Falcone, Francisco; Ramos, Victoria

    2015-01-01

    The electromagnetic field leakage levels of nonionizing radiation from a microwave oven have been estimated within a complex indoor scenario. By employing a hybrid simulation technique, based on coupling full wave simulation with an in-house developed deterministic 3D ray launching code, estimations of the observed electric field values can be obtained for the complete indoor scenario. The microwave oven can be modeled as a time- and frequency-dependent radiating source, in which leakage, basically from the microwave oven door, is propagated along the complete indoor scenario interacting with all of the elements present in it. This method can be of aid in order to assess the impact of such devices on expected exposure levels, allowing adequate minimization strategies such as optimal location to be applied.

  5. Estimation of Radiofrequency Power Leakage from Microwave Ovens for Dosimetric Assessment at Nonionizing Radiation Exposure Levels

    Directory of Open Access Journals (Sweden)

    Peio Lopez-Iturri

    2015-01-01

    Full Text Available The electromagnetic field leakage levels of nonionizing radiation from a microwave oven have been estimated within a complex indoor scenario. By employing a hybrid simulation technique, based on coupling full wave simulation with an in-house developed deterministic 3D ray launching code, estimations of the observed electric field values can be obtained for the complete indoor scenario. The microwave oven can be modeled as a time- and frequency-dependent radiating source, in which leakage, basically from the microwave oven door, is propagated along the complete indoor scenario interacting with all of the elements present in it. This method can be of aid in order to assess the impact of such devices on expected exposure levels, allowing adequate minimization strategies such as optimal location to be applied.

  6. Evaluation of PID Tuning Methods on Direct Gas-Fired Oven

    Directory of Open Access Journals (Sweden)

    Aborisade, D. O

    2014-03-01

    Full Text Available This paper studies the temperature control of gas-fired oven using PID controller. Oven control system has the characteristics of non-linearity, time delays and setpoint response. It is difficult to overcome the effects of these factors and get the satisfactory results without appropriately tuning of the PID controller gains required for stability and good transient performance. The Ziegler-Nichols closed loop, Good Gain and Skogestad’s are the PID tuning methods implemented in this paper to control the output temperature of the gas-fired oven system. The PID tuning methods are compared, based on their rise time, maximum overshoot and settling time. The performance of Skogestad’s tuning method at different temperature set point is superior to Ziegler-Nichols closed loop and Good Gain PID tuning method.

  7. The effect of drying and urea treatment on nutritional and anti-nutritional components of browses collected during wet and dry seasons

    Energy Technology Data Exchange (ETDEWEB)

    Vitti, D.M.S.S. [Centre for Nuclear Energy in Agriculture, University of Sao Paulo, Piracicaba, SP (Brazil)]. E-mail: dovitti@cena.usp.br; Nozella, E.F.; Abdalla, A.L.; Bueno, I.C.S.; Longo, C.; Cabral Filho, S.L.S.; Godoy, P.B. [Centre for Nuclear Energy in Agriculture, University of Sao Paulo, Piracicaba, SP (Brazil); Silva Filho, J.C. [Universidade Federal de Lavras, Lavras, MG (Brazil); Costa, C. [Faculdade de Medicina Veterinaria e Zootecnia, UNESP, Botucatu, SP (Brazil); Bueno, M.S. [Instituto de Zootecnia, Nova Odessa, SP (Brazil); Vieira, M.E.Q. [Universidade Federal Rural de Pernambuco, Recife, PE (Brazil); Mueller-Harvey, I. [Agriculture Department, University of Reading, Reading (United Kingdom)

    2005-08-19

    Fibre, crude protein and tannin concentrations were measured in browse species from the semi-arid region of Northeast Brazil during the dry and wet seasons. The effects of oven-, sun- and shade-drying and of urea treatment were also determined. Crude protein (CP) content varied from 103 to 161 g/kg dry matter (DM) and the browses had similar CP content in the two seasons (during 2002) (102-161 and 107-153 g/kg DM in the wet and dry seasons, respectively). Total tannin concentrations ranged from 13 to 201 g/kg DM amongst the browses and were higher in the dry season. A 30-d treatment with urea reduced extractable tannins significantly (P < 0.05). The urea treatment was also most effective at reducing the in vitro effects of tannins compared to the other drying treatments. This was demonstrated by measuring the effect of polyethylene glycol (PEG) on gas production. Addition of PEG increased gas production of oven- (81.4%), sun- (78.5%) and shade-dried (76.7%) samples much more compared to urea treated samples (10.9%). (author)

  8. Caesium oven design and R and D for the SPIDER beam source

    Energy Technology Data Exchange (ETDEWEB)

    Rizzolo, Andrea, E-mail: andrea.rizzolo@igi.cnr.it [Consorzio RFX, Euratom-ENEA Association, Corso Stati Uniti 4, 35127 Padova (Italy); Pavei, Mauro; Pomaro, Nicola [Consorzio RFX, Euratom-ENEA Association, Corso Stati Uniti 4, 35127 Padova (Italy)

    2013-10-15

    Highlights: ► The work describes the Cs oven design and its integration in the SPIDER negative ion beam source. ► Thermal and mechanical simulations have been carried out supporting the design. ► The oven features diagnostics monitoring temperatures and the remaining Cs amount. ► The Cs amount monitor relies on an electrical resistance varying with level in the reservoir. ► A proof of concept of the novel Cs level measurement system is given and demonstrate its feasibility. -- Abstract: In the ITER neutral beam injectors caesium will be used in the negative ion source to enhance the ion yield, by lowering the surface work function, and to reduce the co-extracted electrons. Fresh Cs has to be deposited almost continuously inside the plasma source and its injection is obtained by means of Cs ovens. Three independent Cs ovens have been integrated in the SPIDER (Source for Production of Ion of Deuterium Extracted from Rf plasma) beam source (BS). Since the entire BS is in-vacuum, a completely new design of the Cs ovens was required, assuring their vacuum and high temperature compatibility, and remote operation. They feature an ON–OFF valve and two independent heating systems to control the Cs evaporation and to avoid vapour condensing on the injection duct, by controlling the temperature. A Cs level indicator to measure the quantity of liquid caesium inside the reservoir, based on the electric resistance variation of an electrode, is proposed for the first time and a proof of concept is given. The oven design and the R and D activity on the level measurement system are presented.

  9. Evaluation of microwave oven heating for prediction of drug-excipient compatibilities and accelerated stability studies.

    Science.gov (United States)

    Schou-Pedersen, Anne Marie V; Østergaard, Jesper; Cornett, Claus; Hansen, Steen Honoré

    2015-05-15

    Microwave ovens have been used extensively in organic synthesis in order to accelerate reaction rates. Here, a set up comprising a microwave oven combined with silicon carbide (SiC) plates for the controlled microwave heating of model formulations has been applied in order to investigate, if a microwave oven is applicable for accelerated drug stability testing. Chemical interactions were investigated in three selected model formulations of drug and excipients regarding the formation of ester and amide reaction products. In the accelerated stability studies, a design of experiments (DoE) approach was applied in order to be able to rank excipients regarding reactivity: Study A: cetirizine with PEG 400, sorbitol, glycerol and propylene glycol. Study B: 6-aminocaproic acid with citrate, acetate, tartrate and gluconate. Study C: atenolol with citric, tartaric, malic, glutaric, and sorbic acid. The model formulations were representative for oral solutions (co-solvents), parenteral solutions (buffer species) and solid dosage forms (organic acids applicable for solubility enhancement). The DoE studies showed overall that the same impurities were generated by microwave oven heating leading to temperatures between 150°C and 180°C as compared to accelerated stability studies performed at 40°C and 80°C using a conventional oven. Ranking of the reactivity of the excipients could be made in the DoE studies performed at 150-180°C, which was representative for the ranking obtained after storage at 40°C and 80°C. It was possible to reduce the time needed for drug-excipient compatibility testing of the three model formulations from weeks to less than an hour in the three case studies. The microwave oven is therefore considered to be an interesting alternative to conventional thermal techniques for the investigation of drug-excipient interactions during preformulation.

  10. Thermal oxidation of rice bran oil during oven test and microwave heating.

    Science.gov (United States)

    Mishra, Richa; Sharma, Harish K; Sarkar, Bhavesh C; Singh, Charanjiv

    2012-04-01

    The purpose of the present study was to evaluate the oxidative stability of physically refined rice bran oil (RBO) under oven heating at 63 °C and microwave heating conditions by absorptivity. Oil samples with tertiary-butylhydroquinone (TBHQ) (100 ppm and 200 ppm), citric acid (CA), butylhydroxyanisole/butylhydroxytoluene (BHA/BHT) and in other combination, BHA/BHT+CA were submitted to oven test for 6 days, and the linear coefficient of correlation between peroxide value and absorptivity at 232 nm was determined. The gradual increase in peroxide value and absorptivity at 232 nm was observed in all the RBO samples, control and antioxidant added. RBO samples added with tertiary-butylhydroquinone (TBHQ) had shown the least peroxide value and absorptivity as 6.10 and 5.8 respectively, when added at a concentration of 200 ppm whereas; the control RBO samples had shown the maximum values. The peroxide values obtained from the correlations during the oven test were found closely correlated with the peroxide values obtained during the microwave oven heating experimentally. The effect of microwave heating on the oryzanol content and p-anisidine value was also observed and the correlation to the oven test was established. The oryzanol content and p-anisidine values obtained after oven heating when correlated to the microwave heating data showed the oryzanol content 13,371, 13,267 and 13,188 ppm after 1 day, 4 days and 5 days respectively which were closely correlated with the experimental value.

  11. Assessment of heating rate and non-uniform heating in domestic microwave ovens.

    Science.gov (United States)

    Pitchai, Krishnamoorthy; Birla, Sohan L; Jones, David; Subbiah, Jeyamkondan

    2012-01-01

    Due to the inherent nature of standing wave patterns of microwaves inside a domestic microwave oven cavity and varying dielectric properties of different food components, microwave heating produces non-uniform distribution of energy inside the food. Non-uniform heating is a major food safety concern in not-ready-to-eat (NRTE) microwaveable foods. In this study, we present a method for assessing heating rate and non-uniform heating in domestic microwave ovens. In this study a custom designed container was used to assess heating rate and non-uniform heating of a range of microwave ovens using a hedgehog of 30 T-type thermocouples. The mean and standard deviation of heating rate along the radial distance and sector of the container were measured and analyzed. The effect of the location of rings and sectors was analyzed using ANOVA to identify the best location for placing food on the turntable. The study suggested that the best location to place food in a microwave oven is not at the center but near the edge of the turntable assuming uniform heating is desired. The effect of rated power and cavity size on heating rate and non-uniform heating was also studied for a range of microwave ovens. As the rated power and cavity size increases, heating rate increases while non-uniform heating decreases. Sectors in the container also influenced heating rate (p heating rate. In general, sectors close to the magnetron tend to heat slightly faster than sectors away from the magnetron. However, the variation in heating rate among sectors was only 2 degrees C/min and considered not practically important. Overall heating performance such as mean heating rate and non-uniform heating did not significantly vary between the two replications that were performed 4 h apart. However, microwave ovens were inconsistent in producing the same heating patterns between the two replications that were performed 4 h apart.

  12. Microwave oven-related injuries treated in hospital EDs in the United States, 1990 to 2010.

    Science.gov (United States)

    Thambiraj, Dana F; Chounthirath, Thiphalak; Smith, Gary A

    2013-06-01

    The widespread availability of microwave ovens has sparked interest in injuries resulting from their use. Using a retrospective cohort design, the objective of this study is to investigate the epidemiology of microwave oven-related injuries treated in United States emergency departments (EDs) from 1990 through 2010 by analyzing data from the National Electronic Injury Surveillance System. An estimated 155959 (95% confidence interval [CI], 133515-178402) individuals with microwave oven-related injuries were treated in US hospital EDs from 1990 through 2010, which equals an average of 21 individuals per day; 60.7% were female; 63.3% were adults (≥18 years); 98.1% of injury events occurred at home; and 3.9% of patients were hospitalized. During the 21-year study period, the number and rate of microwave oven-related injuries increased significantly by 93.3% and 50.0%, respectively. The most common mechanism of injury was a spill (31.3%), and the most common body region injured was the hand and fingers (32.4%). Patients younger than 18 years were more likely to sustain an injury to their head and neck (relative risk: 1.65; 95% CI, 1.39-1.96) than adults. To our knowledge, this is the first study to investigate microwave oven-related injuries on a national scale. Microwave ovens are an important source of injury in the home in the United States. The large increases in the number and rate of these injuries underscore the need for increased prevention efforts, especially among young children. Copyright © 2013 Elsevier Inc. All rights reserved.

  13. Comparison of porcelain surface and flexural strength obtained by microwave and conventional oven glazing.

    Science.gov (United States)

    Prasad, Soni; Monaco, Edward A; Kim, Hyeongil; Davis, Elaine L; Brewer, Jane D

    2009-01-01

    Although the superior qualities of microwave technology are common knowledge in the industry, effects of microwave glazing of dental ceramics have not been investigated. The purpose of this study was to investigate the surface roughness and flexural strength achieved by glazing porcelain specimens in a conventional and microwave oven. Thirty specimens of each type of porcelain (Omega 900 and IPS d.Sign) were fabricated and sintered in a conventional oven. The specimens were further divided into 3 groups (n=10): hand polished (using diamond rotary ceramic polishers), microwave glazed, and conventional oven glazed. Each specimen was evaluated for surface roughness using a profilometer. The flexural strength of each specimen was measured using a universal testing machine. A 2-way ANOVA and Tukey HSD post hoc analysis were used to determine significant intergroup differences in surface roughness (alpha=.05). Flexural strength results were also analyzed using 2-way ANOVA, and the Weibull modulus was determined for each of the 6 groups. The surfaces of the specimens were subjectively evaluated for cracks and porosities using a scanning electron microscope (SEM). A significant difference in surface roughness was found among the surface treatments (P=.02). Follow-up tests showed a significant difference in surface roughness between oven-glazed and microwave-glazed treatments (P=.02). There was a significant difference in flexural strength between the 2 porcelains (Pmicrowave-glazed group was the highest (1.9) as compared to the other groups. The surface character of microwave-glazed porcelain was superior to oven-glazed porcelain. Omega 900 had an overall higher flexural strength than IPS d.Sign. Weibull distributions of flexural strengths for Omega 900 oven-glazed and microwave-glazed specimens were similar. SEM analysis demonstrated a greater number of surface voids and imperfections in IPS d. Sign as compared to Omega 900.

  14. Direct current plasma emission spectrometric determination of major, minor and trace elements in microwave oven acid leachates of powdered whole coal samples

    Energy Technology Data Exchange (ETDEWEB)

    Fadda, S. [CNR, Cagliari (Italy)

    2005-07-01

    Major concentrations of Al{sub 2}O{sub 3}, Fe{sub 2}O{sub 3}, MgO, CaO, Na{sub 2}O and K{sub 2}O, minor levels of TiO{sub 2}, P{sub 2}O{sub 5} and thirty petrologically, geochemically and environmentally significant trace elements have been determined in microwave oven acid leachates of whole powdered coal samples by direct current plasma-atomic emission spectrometry (DCP-AES). A single sample preparation procedure was suitable for all the determinations with no additional dilution step for major elements solution. Dried samples (0.5 g) were treated in low-pressure PFA digestion vessels with HF/HCl/HNO{sub 3}/HClO{sub 4} acids to quantitatively extract the analytes from the bulk material, while leaving the major part of organic matrix as a residue. To evaluate the accuracy of the microwave oven-DCP method a suite of eight certified coal reference materials of differing rank, were analysed with good agreement with the certified and/or available published data. Results are presented for the uncertified major oxides in the AR series reference materials.

  15. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.

    Science.gov (United States)

    Ozkahraman, Betul Canan; Sumnu, Gulum; Sahin, Serpil

    2016-03-01

    The objective of this study was to compare the quality of legume cakes baked in microwave-infrared combination (MW-IR) oven with conventional oven. Legume cake formulations were developed by replacing 10 % wheat flour by lentil, chickpea and pea flour. As a control, wheat flour containing cakes were used. Weight loss, specific volume, texture, color, gelatinization degree, macro and micro-structure of cakes were investigated. MW-IR baked cakes had higher specific volume, weight loss and crust color change and lower hardness values than conventionally baked cakes. Larger pores were observed in MW-IR baked cakes according to scanning electron microscope (SEM) images. Pea flour giving the hardest structure, lowest specific volume and gelatinization degree was determined to be the least acceptable legume flour. On the other hand, lentil and chickpea flour containing cakes had the softest structure and highest specific volume showing that lentil and chickpea flour can be used to produce functional cakes.

  16. 焦炉热工测试分析%Thermal test analysis of coke oven

    Institute of Scientific and Technical Information of China (English)

    李强生; 王丽丽; 赵春竹; 丛伟; 谢国威

    2014-01-01

    通过对焦炉的热工测试分析,定量反应了焦炉炉况,并对焦炉各项指标进行了评定,为进一步采取措施提升焦炉热效率,实现低能高效生产具有指导意义。%The thermal test analysis reflected the energy characteristic of coke oven in quantify .It e-valuated the indicators of coke oven , had a guiding significance to increase thermal efficiency by tak-ing further measures and realize efficient production by low energy consumption .

  17. Systems for the coke dedusting and oven pushing; Sistema de despoeiramento do desenfornamento de coque

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Vander L. da; Silvares, Paulo T.B.; Tardin, Jose G.C.; Nemtzoff, Vladimir; Vasconcelos, Celso P. de; Morimoto, Tsutomu; Diesel, Adilson [Companhia Siderurgica de Tubarao, ES (Brazil)

    1989-12-31

    With the evolution of the siderurgy industrial set-ups, it became necessary to protect the environment and the environment control turned into a factor of great influence in the viability and expansion of existing plants or new projects. In the coke oven plants a great pollution source is related to the oven pushing.In order to reduce the environmental impact related to this procedure, C.S.T. implemented a dedusting system in the coke guide, remarkably improving the working conditions. 3 refs., 3 figs., 4 tabs.

  18. Microwave sintering of sol-gel composite films using a domestic microwave oven

    Science.gov (United States)

    Kobayashi, Makiko; Matsumoto, Makoto

    2016-07-01

    Feasibility study of sol-gel composite microwave sintering using a domestic microwave oven was carried out. Two kinds of lead zirconate titanate (PZT) powders were mixed with PZT sol-gel solution and the mixture was sprayed onto 3-mm-thick titanium substrate. The films were sintered by 700 W domestic oven for 10 min. Ultrasonic measurement was carried out in pulse-echo mode and clear multiple echoes were confirmed. It would be suitable method to fabricate high frequency broadband focused ultrasonic transducers. Further research is required to improve sintering degree.

  19. [Cancer risk for coke-oven workers in the Taranto steel plant].

    Science.gov (United States)

    Giua, Roberto; Spartera, Maria; Viviano, Giuseppe; Ziemacki, Giovanni; Carbotti, Giovanni

    2005-01-01

    Taranto coke oven batteries create a carcinogenic risk because of workers' exposure to PAHs, benzene and asbestos. Because of the vicinity to the city and the inadequacy of measures of pollution control, a risk also exists for the general population. Although the issue of environmental reclaim had been addressed by a specific law (DPR 23.04.1998), the solution to close the oldest batteries had been adopted through and enforced by the city administration and the Court. However, a recent agreement between ILVA and the Apulia Regional Administration has allowed to restart the use of some ovens, after simple revamping.

  20. System for reducing emissions during coke oven charging; System zur Emissionsverringerung beim Fuellen von Koksoefen

    Energy Technology Data Exchange (ETDEWEB)

    Schuecker, Franz-Josef [ThyssenKrupp Industrial Solutions AG, Dortmund (Germany). Head of Oven Machine Dept., Coke Plant Technologies

    2014-10-01

    This article describes a process which reduces emissions from coke production in coke plants. The focus is on the charging process, which can be partly responsible for the fact that statutory emissions limits, which were originally met, are exceeded as coke plants get older. This article presents a solution in the form of a newly developed system that allows the oven charging system - the charging car - to respond to age-related changes in the geometry of a coke oven and thereby reduce the level of emissions.

  1. Drying kinetics and mathematical modeling of hot air drying of coconut coir pith.

    Science.gov (United States)

    Fernando, J A K M; Amarasinghe, A D U S

    2016-01-01

    Drying kinetics of coir pith was studied and the properties of compressed coir pith discs were analyzed. Coir pith particles were oven dried in the range of temperatures from 100 to 240 °C and the rehydration ability of compressed coir pith was evaluated by finding the volume expansion. The optimum drying temperature was found to be 140 °C. Hot air drying was carried out to examine the drying kinetics by allowing the coir pith particles to fluidize and circulate inside the drying chamber. Particle motion within the drying chamber closely resembled the particle motion in a flash dryer. The effective moisture diffusivity was found to increase from 1.18 × 10(-8) to 1.37 × 10(-8) m(2)/s with the increase of air velocity from 1.4 to 2.5 m/s respectively. Correlation analysis and residual plots were used to determine the adequacy of existing mathematical models for describing the drying behavior of coir pith. The empirical models, Wang and Singh model and Linear model, were found to be adequate for accurate prediction of drying behavior of coir pith. A new model was proposed by modifying the Wang and Singh model and considering the effect of air velocity. It gave the best correlation between observed and predicted moisture ratio with high value of coefficient of determination (R(2)) and lower values of root mean square error, reduced Chi square (χ(2)) and mean relative deviation (E%).

  2. Pre-commissioning of 120 kt/a Unit for Hydrotreating Crude Coke Oven Benzene Implemented at Baoyuan Chemical Company

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ The Baoyuan Chemical Company, Ltd. in Taiyuan has per-formed the precommissioning of a 120 kt/a unit for hydrotreating crude coke oven benzene. This unit is the phase II construction of the 300 kt/a crude benzene hydrotreating project, which adopts the process technology for hydrotreating crude coke oven benzene developed indepen-dently by our own efforts.

  3. Design of Controlled Release Non-erodible Polymeric Matrix Tablet Using Microwave Oven-assisted Sintering Technique.

    Science.gov (United States)

    Patel, Dm; Patel, Bk; Patel, Ha; Patel, Cn

    2011-07-01

    The objective of the present study was to evaluate the effect of sintering condition on matrix formation and subsequent drug release from polymer matrix tablet for controlled release. The present study highlights the use of a microwave oven for the sintering process in order to achieve more uniform heat distribution with reduction in time required for sintering. We could achieve effective sintering within 8 min which is very less compared to conventional hot air oven sintering. The tablets containing the drug (propranolol hydrochloride) and sintering polymer (eudragit S-100) were prepared and kept in a microwave oven at 540 watt, 720 watt and 900 watt power for different time periods for sintering. The sintered tablets were evaluated for various tablet characteristics including dissolution study. Tablets sintered at 900 watt power for 8 min gave better dissolution profile compared to others. We conclude that microwave oven sintering is better than conventional hot air oven sintering process in preparation of controlled release tablets.

  4. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Eye Symptoms Causes of Dry Eye Dry Eye Treatment What Is Dry Eye? Written By: Kierstan Boyd ... your vision. Privacy Policy Related New Dry Eye Treatment is a Tear-Jerker Jul 21, 2017 Three ...

  5. 3D modelling of coupled mass and heat transfer of a convection-oven roasting process

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Adler-Nissen, Jens; Gernaey, Krist

    2013-01-01

    A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles. The proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat. The model equations are b...

  6. Use of a Microwave Oven. Youth Training Scheme. Core Exemplar Work Based Project.

    Science.gov (United States)

    Further Education Staff Coll., Blagdon (England).

    This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the benefits, advantages, and disadvantages of a microwave oven and its use. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

  7. Computer-Presented Video Prompting for Teaching Microwave Oven Use to Three Adults with Developmental Disabilities

    Science.gov (United States)

    Sigafoos, Jeff; O'Reilly, Mark; Cannella, Helen; Upadhyaya, Megha; Edrisinha, Chaturi; Lancioni, Giulio E.; Hundley, Anna; Andrews, Alonzo; Garver, Carolyn; Young, David

    2005-01-01

    We evaluated the use of a video prompting procedure for teaching three adults with developmental disabilities to make popcorn using a microwave oven. Training, using a 10-step task analysis, was conducted in the kitchen of the participant's vocational training program. During baseline, participants were instructed to make popcorn, but were given…

  8. 77 FR 28805 - Energy Conservation Program: Test Procedures for Microwave Ovens

    Science.gov (United States)

    2012-05-16

    ... Parts 429 and 430 RIN 1904-AB78 Energy Conservation Program: Test Procedures for Microwave Ovens AGENCY.... Authority and Background Title III of the Energy Policy and Conservation Act (42 U.S.C. 6291, et seq... essentially of four parts: (1) Testing, (2) labeling, (3) Federal energy conservation standards, and...

  9. Lung cancer in an urban area in Northern Italy near a coke oven plant.

    Science.gov (United States)

    Parodi, Stefano; Stagnaro, Emanuele; Casella, Claudia; Puppo, Antonella; Daminelli, Enrico; Fontana, Vincenzo; Valerio, Federico; Vercelli, Marina

    2005-02-01

    Coke ovens are well-known sources of potentially carcinogenic air pollutants, but studies on resident populations are still poor. This study investigates the incidence of lung cancer near a coke oven in Cornigliano, a district of the Genoa municipality in Northern Italy. Genoa proper and one district similar to Cornigliano as regards socio-economic deprivation were selected as referents. Incidence data were drawn from the Ligurian Cancer Registry for 1986-1997 calendar period. Concentrations of pollutants related to the industrial activity (namely benzene, benzo[a]pyrene, PM(10), CO, NO(2) and SO(2)) were collected in selected locations before and after the coke oven closing. Spatial trend around the plant was assessed by Stone's test, while the pattern of risk across Cornigliano was evaluated via disease mapping in a Bayesian model. A gradient of air pollutants was observed around the coke oven, which disappeared after its closing. In Cornigliano, 158 lung cancer cases were observed in males and 28 in females. Only a marginal excess risk was observed versus the two selected referents, while a gradient in the areas close to the plant emerged among females. Disease mapping revealed another cluster of risk for both sexes in the Eastern part of the district, where a foundry was operative until the early 1980s. The excess risk for females is consistent with pollution measurements and with other epidemiological evidence. The geographic pattern of incidence suggests a role of industrial air pollution as a risk factor for lung cancer.

  10. Strength of Geopolymer Cement Curing at Ambient Temperature by Non-Oven Curing Approaches: An Overview

    Science.gov (United States)

    Wattanachai, Pitiwat; Suwan, Teewara

    2017-06-01

    At the present day, a concept of environmentally friendly construction materials has been intensively studying to reduce the amount of releasing greenhouse gases. Geopolymer is one of the cementitious binders which can be produced by utilising pozzolanic wastes (e.g. fly ash or furnace slag) and also receiving much more attention as a low-CO2 emission material. However, to achieve excellent mechanical properties, heat curing process is needed to apply to geopolymer cement in a range of temperature around 40 to 90°C. To consume less oven-curing energy and be more convenience in practical work, the study on geopolymer curing at ambient temperature (around 20 to 25°C) is therefore widely investigated. In this paper, a core review of factors and approaches for non-oven curing geopolymer has been summarised. The performance, in term of strength, of each non-oven curing method, is also presented and analysed. The main aim of this review paper is to gather the latest study of ambient temperature curing geopolymer and to enlarge a feasibility of non-oven curing geopolymer development. Also, to extend the directions of research work, some approaches or techniques can be combined or applied to the specific properties for in-field applications and embankment stabilization by using soil-cement column.

  11. Use of a Microwave Oven. Youth Training Scheme. Core Exemplar Work Based Project.

    Science.gov (United States)

    Further Education Staff Coll., Blagdon (England).

    This trainer's guide is intended to assist supervisors of work-based career training projects in helping students understand the benefits, advantages, and disadvantages of a microwave oven and its use. The guide is one in a series of core curriculum modules that is intended for use in combination on- and off-the-job programs to familiarize youth…

  12. Computer-Presented Video Prompting for Teaching Microwave Oven Use to Three Adults with Developmental Disabilities

    Science.gov (United States)

    Sigafoos, Jeff; O'Reilly, Mark; Cannella, Helen; Upadhyaya, Megha; Edrisinha, Chaturi; Lancioni, Giulio E.; Hundley, Anna; Andrews, Alonzo; Garver, Carolyn; Young, David

    2005-01-01

    We evaluated the use of a video prompting procedure for teaching three adults with developmental disabilities to make popcorn using a microwave oven. Training, using a 10-step task analysis, was conducted in the kitchen of the participant's vocational training program. During baseline, participants were instructed to make popcorn, but were given…

  13. 78 FR 7939 - Energy Conservation Program: Test Procedures for Microwave Ovens (Active Mode)

    Science.gov (United States)

    2013-02-04

    ... Committee for Electrotechnical Standardization (CENELEC) conducted a round-robin testing program to evaluate...-robin test program. (AHAM, No. 18 at pp. 2-3; \\8\\ Whirlpool, No. 15 at p. 1) AHAM and Whirlpool..., whereas a hood fan used for cooling an over-the-range microwave oven is typically rated at 100-200 watts...

  14. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Español Eye Health / Eye Health A-Z Dry Eye Sections What Is Dry Eye? Dry Eye Symptoms ... Dry Eye Dry Eye Treatment What Is Dry Eye? Written By: Kierstan Boyd Reviewed By: Brenda Pagan- ...

  15. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Español Eye Health / Eye Health A-Z Dry Eye Sections What Is Dry Eye? Dry Eye Symptoms ... Dry Eye Dry Eye Treatment What Is Dry Eye? Leer en Español: ¿Qué Es el Ojo Seco? ...

  16. Baking Process in Oven and Microwave-oven in Sourdough Enriched with Chickpeas and Dietary Fiber of Prickly pear and Oats

    OpenAIRE

    Héctor Flores-Chávez; Julio Montañez-Saenz

    2014-01-01

    The bread is a basic article dating from the Neolithic era, where it was baked in ovens outside. The first bread was prepared around the year 10.000 b. C. or what is 12.000 years in the past, where should be discovered by experiment with water and flour grains. This first bread was prepared on the basis of toasted seeds and water. The dough was formed and then warmed up on rocks. It was a kind of cake that, without a doubt, was welcomed by the first settlers of the land. The s...

  17. Comparative Study of Alkali-Activated Fly Ash Manufactured Under Pulsed Microwave Curing and Thermal Oven Curing

    OpenAIRE

    Shi, Shi; Bai, Yun; Li, H.; Xu, D. L.; Basheer, P. A. Muhammed

    2014-01-01

    This paper compares the alkali-activated fly ash (AAFA) manufactured with thermal oven curing and pulsed microwave curing methods. Fly ash activated by 8M NaOH solution at a liquid to solid ratio of 0.3 was cured by thermal oven at 85°C and domestic microwave oven, respectively. Apart from compressive strength test, the temperature profiles of AAFA samples were captured by thermal camera. Reaction products of AAFA were characterised with XRD, FTIR and TG/DTG, while the microstructure of AAFA ...

  18. Advanced Drying Process for Lower Manufacturing Cost of Electrodes

    Energy Technology Data Exchange (ETDEWEB)

    Ahmad, Iftikhar [Lambda Technologies, Inc., Morrisville, NC (United States); Zhang, Pu [Lambda Technologies, Inc., Morrisville, NC (United States)

    2016-11-30

    For this Vehicle Technologies Incubator/Energy Storage R&D topic, Lambda Technologies teamed with Navitas Systems and proposed a new advanced drying process that promised a 5X reduction in electrode drying time and significant reduction in the cost of large format lithium batteries used in PEV's. The operating principle of the proposed process was to use penetrating radiant energy source Variable Frequency Microwaves (VFM), that are selectively absorbed by the polar water or solvent molecules instantly in the entire volume of the electrode. The solvent molecules are thus driven out of the electrode thickness making the process more efficient and much faster than convective drying method. To evaluate the Advanced Drying Process (ADP) a hybrid prototype system utilizing VFM and hot air flow was designed and fabricated. While VFM drives the solvent out of the electrode thickness, the hot air flow exhausts the solvent vapors out of the chamber. The drying results from this prototype were very encouraging. For water based anodes there is a 5X drying advantage (time & length of oven) in using ADP over standard drying system and for the NMP based cathodes the reduction in drying time has 3X benefit. For energy savings the power consumption measurements were performed to ADP prototype and compared with the convection standard drying oven. The data collected demonstrated over 40% saving in power consumption with ADP as compared to the convection drying systems. The energy savings are one of the operational cost benefits possible with ADP. To further speed up the drying process, the ADP prototype was explored as a booster module before the convection oven and for the electrode material being evaluated it was possible to increase the drying speed by a factor of 4, which could not be accomplished with the standard dryer without surface defects and cracks. The instantaneous penetration of microwave in the entire slurry thickness showed a major advantage in rapid drying of

  19. Comparison between THE oven and THE Karl Fischer methodS for THE determination of the moisture content of maize (Zea mays L. and soya (Glycine max (L Merrill seeds

    Directory of Open Access Journals (Sweden)

    M.A.A TILLMANN

    1996-01-01

    Full Text Available The objective of the present paper was to compare the seed water content of maize and soya, obtained by the oven method at different temperatures and the Karl Fischer method. The water contents used were 11.2 %, 12.8 % and 16.2 % for maize and 10.7 %, 12.4 % and 16.0 % for soya. Samples were dried for a sufficiently long time in order to obtain the same results in both methods. The results indicate that the official method for seed moisture determination (105oC oven method should be revised in order to obtain more reliable results. The drying time in the oven varied according to the seed water content and the temperature used.O objetivo da pesquisa foi comparar os teores de água de sementes de milho e de soja obtidos pelos métodos da estufa e de Karl Fischer. Os teores de água utilizados foram 11,2% 12,8% e 16,2% para sementes de milho e 10,7%, 12,4% e 16,0% para sementes de soja. Para as determinações dos teores de água nas sementes foi utilizado o método da estufa com diferentes temperaturas, sendo as amostras secadas por um período suficiente para obter os mesmos resultados obtidos pelo método de Karl Fischer. Os resultados indicaram que o método oficial para a determinação do teor de água em sementes (método da estufa, a 105oC precisa ser revisado para a obtenção de resultados com maior precisão. O tempo de permanência das sementes na estufa, para a determinação da umidade, varia conforme o teor de água das sementes e da temperatura utilizada.

  20. Baking Process in Oven and Microwave-oven in Sourdough Enriched with Chickpeas and Dietary Fiber of Prickly pear and Oats

    Directory of Open Access Journals (Sweden)

    Héctor Flores-Chávez

    2014-04-01

    Full Text Available The bread is a basic article dating from the Neolithic era, where it was baked in ovens outside. The first bread was prepared around the year 10.000 b. C. or what is 12.000 years in the past, where should be discovered by experiment with water and flour grains. This first bread was prepared on the basis of toasted seeds and water. The dough was formed and then warmed up on rocks. It was a kind of cake that, without a doubt, was welcomed by the first settlers of the land. The sample added whit oat an increase of crust in 21.25 to 49.25 % compared to the base. On the other hand, samples added whit prickle pear increase relative was 32.25 %. The combined treatment (Microwave (MW –convection oven, the best result is the samples with fiber oats, increased more than the negative control (51 to 63 % of difference; besides the employment of mucilage of prickle pear provides a green color to the final product.

  1. Recent Advances in Synthesis and Characterization of SWCNTs Produced by Laser Oven Process

    Science.gov (United States)

    Aepalli, Sivaram

    2004-01-01

    Results from the parametric study of the two-laser oven process indicated possible improvements with flow conditions and laser characteristics. Higher flow rates, lower operating pressures coupled with changes in flow tube material are found to improve the nanotube yields. The collected nanotube material is analyzed using a combination of characterization techniques including SEM, TEM, TGA, Raman and UV-VIS-NIR to estimate the purity of the samples. In-situ diagnostics of the laser oven process is now extended to include the surface temperature of the target material. Spectral emission from the target surface is compared with black body type emission to estimate the temperature. The surface temperature seemed to correlate well with the ablation rate as well as the quality of the SWCNTs. Recent changes in improving the production rate by rastering the target and using cw laser will be presented.

  2. 3D modelling of coupled mass and heat transfer of a convection-oven roasting process.

    Science.gov (United States)

    Feyissa, Aberham Hailu; Gernaey, Krist V; Adler-Nissen, Jens

    2013-04-01

    A 3D mathematical model of coupled heat and mass transfer describing oven roasting of meat has been developed from first principles. The proposed mechanism for the mass transfer of water is modified and based on a critical literature review of the effect of heat on meat. The model equations are based on a conservation of mass and energy, coupled through Darcy's equations of porous media - the water flow is mainly pressure-driven. The developed model together with theoretical and experimental assessments were used to explain the heat and water transport and the effect of the change in microstructure (permeability, water binding capacity and elastic modulus) that occur during the meat roasting process. The developed coupled partial differential equations were solved by using COMSOL Multiphysics®3.5 and state variables are predicted as functions of both position and time. The proposed mechanism was partially validated by experiments in a convection oven where temperatures were measured online.

  3. Effect of oven residence time on mechanical properties in rotomoulding of LLDPE

    Indian Academy of Sciences (India)

    P L RAMKUMAR; SACHIN D WAIGAONKAR; D M KULKARNI

    2016-05-01

    In rotational moulding of plastics, improving the mechanical properties without sacrificing the processibility is a challenging task. In this paper, an attempt has been made to investigate the effect of oven residence time on the mechanical properties of the rotationally moulded products made using linear low densitypolyethylene. Simulation studies were conducted using ROTOSIM software to analyze thermal transitions and phase changes during the process. Degree of curing of the polymers was also assessed and correlated with mechanical properties. Experiments were further conducted to obtain favourable oven residence time to obtain highest mechanical properties. Experimental investigation revealed that there exist regions where the part was ‘under-cured’ and mechanical properties were found to be inferior. It was also found that when parts were ‘overcured’, the mechanical properties were severely affected. A regime of favourable processing window was identified where the highest tensile, flexural and impact properties were noticed.

  4. Model Predictive Control with Feedforward Strategy for Gas Collectors of Coke Ovens

    Institute of Scientific and Technical Information of China (English)

    Kai Li; Dewei Li; Yugeng Xi; Debin Yin

    2014-01-01

    In coking process, the production quality, equipment life, energy consumption, and process safety are all influenced by the pressure in gas collector pipe of coke oven, which is frequently influenced by disturbances. The main control objectives for the gas collector pressure system are keeping the pressures in collector pipes at appropriate operating point. In this paper, model predictive control (MPC) strategy is introduced to control the collector pressure system due to its ability to handle constraint and good control performance. Based on a method proposed to simplify the system model, an extended state space model predictive control is designed, which combines the feedforward strategy to eliminate the disturbance. The simulation results in a system with two coke ovens show the feasibility and effectiveness of the control scheme.

  5. Evaluation of microwave oven heating for prediction of drug-excipient compatibilities and accelerated stability studies

    DEFF Research Database (Denmark)

    Schou-Pedersen, Anne Marie V; Østergaard, Jesper; Cornett, Claus

    2015-01-01

    storage at 40°C and 80°C. It was possible to reduce the time needed for drug-excipient compatibility testing of the three model formulations from weeks to less than an hour in the three case studies. The microwave oven is therefore considered to be an interesting alternative to conventional thermal...... leading to temperatures between 150°C and 180°C as compared to accelerated stability studies performed at 40°C and 80°C using a conventional oven. Ranking of the reactivity of the excipients could be made in the DoE studies performed at 150-180°C, which was representative for the ranking obtained after...

  6. The Oxygen and Volatile Extraction Node (OVEN) Subsystem for Resource Prospector

    Science.gov (United States)

    Paz, Aaron; Oryshchyn, Lara

    2014-01-01

    The OVEN (Oxygen and Volatile Extraction Node) Subsystem is part of the RESOLVE (Regolith and Environment Science & Oxygen and Lunar Volatile Extraction) Payload, whose main objective is to verify the presence of water and other volatiles on the lunar surface. The RESOLVE payload is scheduled to fly to the moon as part of the Resource Prospector (RP) in 2019. The OVEN Subsystem accepts regolith (soil) and evolves the volatiles contained in the sample by heating the segment to a temperature of at least 150oC for volatile analysis and as high as 900oC for hydrogen reduction. In general, a regolith segment is deposited into a crucible; the crucible is heated and evolved gases flow to a gas analyzer.

  7. Development and Application of High Quality Silica Brick for Coke Ovens

    Institute of Scientific and Technical Information of China (English)

    WANGHongmei; XIAOChangyu

    1998-01-01

    As coke oven becoming larger,silica brick for coke oven is required to be of high uqality,Luoyang Refractories(Grop)Co.Ltd.(LRCO) has re-searched the mineralizer which contains Ca2+,R+,Al3+,F-,emphatically and proposed the principle of composite mineralizer basd on the properties of raw materials used .High performance silia brick which is characterized by low thermal expansion rate,good high temperature properties,residual quartz<0.5%,true density 2.31,and high bulk density silica brick for carbonization room with apparent porosity 13% ,bulk density l.96 g/cm3 have been developed and produced successfully by LR-CO.The quality of the bricks has reached the inter-national advenced level.

  8. The year-book of the Coke Oven Managers' Association 2007

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2007-07-01

    The 88th volume of the Year Book outlines activities of the Coke Oven Managers' Association throughout 2007 and reproduces transactions presented to the industry through its various sections. It includes lists of Council and committee members and representation on committees and past presidents, and a full list of members. Reports of Council 2005-6 and of the annual general meeting 2005 are included. The Presidential address by R.G.W. Sargent looks at the situation faced by coke oven managers through the decades with some predictions for the future. Carbonisation and briquetting works in the United Kingdom, Koppers carbon materials and chemical works in the UK and Europe, European coking plants, their addresses and managers are listed. Nine transactions are abstracted separately on the Coal Abstracts database.

  9. The year-book of the Coke Oven Managers' Association 2008

    Energy Technology Data Exchange (ETDEWEB)

    NONE

    2008-07-01

    The 89th volume of the Year Book outlines activities of the Coke Oven Managers' Association throughout 2008 and reproduces transactions presented to the industry through its various sections. It includes lists of Council and Committee members and representation on committees and past presidents, and a full list of members. Reports of Council 2006-7 and of the annual general meeting 2007 are included. The Presidential address by A. Moore is about his experiences at Redcar Coke Ovens. Carbonisation and briquetting works in the United Kingdom, Koppers carbon materials and chemical works in the UK and Europe, European coking plants, their addresses and managers are listed. Six transactions are abstracted separately on the Coal Abstracts database.

  10. Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens.

    Science.gov (United States)

    Bignardi, Chiara; Cavazza, Antonella; Rinaldi, Massimiliano; Corradini, Claudio; Massini, Roberto

    2013-10-15

    Different markers for the assessment of thermal treatment entity of food products were investigated on a model bread prepared from wheat flour. Samples were submitted to different cooking procedures by combining three different times and temperatures, and employing two different ovens: a low-emissivity oven and a conventional one. The cook value index was calculated for each sample to evaluate the entity of the thermal treatment. Furosine, maltose:maltulose ratio, colour indexes (L, a, b) have been evaluated in all samples. Furosine has been quantified by capillary electrophoresis-mass spectrometry, maltose:maltulose ratio was determined by HPAEC-PAD, colour indexes were measured by spectrophotometer method. Values for weight loss during cooking and surface temperature have also been monitored. A statistical analysis showed good correlation between the cook value index and all the parameters evaluated. Low emissivity oven shown higher performances and lower energy consumption than conventional oven. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. Selection, follow-up, and analysis in the Coke Oven Study.

    Science.gov (United States)

    Rockette, H E; Redmond, C K

    1985-05-01

    The current standard for exposure to coke oven emissions sets a permissible exposure of 150 micrograms benzene-soluble fraction of total particulate matter/m3. The major epidemiologic study that formed the basis for this standard including a review of the evidence of a dose-response relationship between exposure to coal tar pitch volatiles and lung cancer is reviewed. Particular attention was given to the selection of the cohort, follow-up procedures, and the evolution of the analysis.

  12. Robust Design of Terminal ILC with H∞ Mixed Sensitivity Approach for a Thermoforming Oven

    OpenAIRE

    Guy Gauthier; Benoit Boulet

    2008-01-01

    This paper presents a robust design approach for terminal iterative learning control (TILC). This robust design uses the H∞ mixed-sensitivity technique. An industrial application is described where TILC is used to control the reheat phase of plastic sheets in a thermoforming oven. The TILC adjusts the heater temperature setpoints such that, at the end of the reheat cycle, the surface temperature map of the plastic sheet will converge to the desired one. Simulation results are included to show...

  13. Measurements of Sc I gf-values. [absorption spectroscopy using heat pipe oven

    Science.gov (United States)

    Parkinson, W. H.; Reeves, E. M.; Tomkins, F. S.

    1976-01-01

    Absolute gf-values were obtained for 98 transitions in neutral scandium by the hook method using an inductively coupled heat-pipe oven. Of the 98 lines, 51 are classified, 33 are unclassified lines that occur in pairs with the lower energy level identified, and 14 are unclassified but are believed to originate from one of the two lower levels of the ground state. The results are compared with semiempirical and other measurement results in the literature.

  14. CO2 recycling by means of reforming of coke oven gas for methanol production

    Directory of Open Access Journals (Sweden)

    J. M. Bermúdez

    2013-01-01

    Full Text Available The steelmaking industry is the largest energyconsuming manufacturing sector. As a consequence of this, the CO2 emissions from this sector account for about 5-7 % of the total anthropogenic CO2 emissions. For this reason, increasing efforts are being made to find solutions that might help diminish these emissions and increase energy efficiency. A better management of the coke oven gas (COG surplus is one of the proposed solutions...

  15. Improving heating uniformity of pathological tissue specimens inside a domestic microwave oven.

    Science.gov (United States)

    Hassan, Osama A; Kandil, Ahmed H; El Bialy, Ahmed M; Hassaballa, Iman A

    2013-01-01

    A 3D coupled electromagnetic thermal model was developed using COMSOL 4.0 to predict the electromagnetic field distribution and temperature profile in pathological tissue samples immersed in a reagent inside the oven cavity. The effect of the volume of reagent on the mean heating rate and heating uniformity within the tissue sample was investigated. Also, the effect of using a water load, as a method of temperature control, is emphasized. A well insulated K type thermocouple connected to a PC is used for model validation. Good agreement is found between experimental and simulated temperature profiles. Results show that as the volume of reagent increases, the mean heating rate decreases and temperature homogeneity increases. Also, it is possible to minimize overshooting temperature values inside the tissue sample and enhance tissue uniformity by about 27% using 100 ml of water load and 42.26% using 150 ml. Domestic microwave oven is a low cost economical tool that can speed up tissue processing steps. Achieving uniform heating inside the microwave oven is the key factor for improving workflow inside pathological labs and maintaining tissue quality and integrity.

  16. Final environmental information volume for the coke oven gas cleaning project at the Bethlehem Steel Corporation Sparrows Point Plant

    Energy Technology Data Exchange (ETDEWEB)

    1990-04-24

    Bethelehem Steel Corporation (BSC) is planning to conduct a demonstration project involving an integrated system that can be retrofitted into coke oven gas handling systems to address a variety of environmental and operational factors in a more cost-effective manner. Successful application of this technology to existing US coke plants could: (1) reduce emissions of sulfur dioxide, cyanide, and volatile organic compounds (including benzene) (2) reduce the cost and handling of processing feed chemicals, (3) disposal costs of nuisance by-products and (4) increase reliability and reduce operation/maintenance requirements for coke oven gas desulfurization systems. The proposed system will remove sulfur from the coke oven gas in the form of hydrogen sulfide using the ammonia indigenous to the gas as the primary reactive chemical. Ammonia and hydrogen cyanide are also removed in this process. The hydrogen sulfide removed from the coke oven gas in routed to a modified Claus plant for conversion to a saleable sulfur by-product. Ammonia and hydrogen cyanide will be catalytically converted to hydrogen, nitrogen, carbon dioxide, and carbon monoxide. The tail gas from the sulfur recovery unit is recycled to the coke oven gas stream, upstream of the new gas cleaning system. The proposed demonstration project will be installed at the existing coke oven facilities at BSC's Sparrows Point Plant. This volume describes the proposed actions and the resulting environmental impacts. 21 refs., 19 figs., 9 tabs.

  17. INVESTIGATION ON THE EFFECT OF SHAPES ON THE DRYING KINETICS AND SENSORY EVALUATION STUDY OF DRIED JACKFRUIT

    Directory of Open Access Journals (Sweden)

    Pek Li Gan

    2014-10-01

    Full Text Available Jackfruits are seasonal and highly nutritional fruits indigenous to the Southwestern rainforests of India. However much of the produce are spoilt annually due to poor preservation techniques. Minimal studies have been conducted on the drying kinetics of jackfruit and the effect of shapes on the drying kinetics. In this research, drying curves of three different shaped jackfruit slices were obtained using a convective oven at 40oC, 50oC, 60oC and 70oC. Modified Midilli-Kucuk Model was found to be the best kinetic model for drying of jackfruits. At all temperatures, effective moisture diffusivity values and activation energy varied from 2.66 x 10-10 - 4.85 x 10-10 m2/s and 16.08 - 20.07 kJ/mol respectively. Drying was found to be most efficient at 50oC using the square shaped slices with a R2, RMSE and SSE value of 0.9984, 0.01127 and 0.002668 respectively.  Sensory evaluation of untreated and additive-added dried jackfruit slices was conducted by 40 untrained sensory panelists. Jackfruit with ascorbic acid and sugar coating had highest aesthetics value due to better retention of colour by ascorbic acid. However sugar coated jackfruit had the most favorable taste and smell. Further optimization must be done to satisfy consumers collectively to enable a highly marketable product.

  18. Influence of Soil Management on Water Retention from Saturation to Oven Dryness and Dominant Soil Water States in a Vertisol under Crop Rotation

    Science.gov (United States)

    Vanderlinden, Karl; Pachepsky, Yakov; Pederera, Aura; Martinez, Gonzalo; Espejo, Antonio Jesus; Giraldez, Juan Vicente

    2014-05-01

    Unique water transfer and retention properties of Vertisols strongly affect their use in rainfed agriculture in water-limited environments. Despite the agricultural importance of the hydraulic properties of those soils, water retention data dryer than the wilting point are generally scarce, mainly as a result of practical constraints of traditional water retention measurement methods. In this work we provide a detailed description of regionalized water retention data from saturation to oven dryness, obtained from 54 minimally disturbed topsoil (0-0.05m) samples collected at a 3.5-ha experimental field in SW Spain where conventional tillage (CT) and direct drilling (DD) is compared in a wheat-sunflower-legume crop rotation on a Vertisol. Water retention was measured from saturation to oven dryness using sand and sand-kaolin boxes, a pressure plate apparatus and a dew point psychrometer, respectively. A common shape of the water retention curve (WRC) was observed in both tillage systems, with a strong discontinuity in its slope near -0.4 MPa and a decreasing spread from the wet to the dry end. A continuous function, consisting of the sum of a double exponential model (Dexter et al, 2008) and the Groenevelt and Grant (2004) model could be fitted successfully to the data. Two inflection points in the WRC were interpreted as boundaries between the structural and the textural pore spaces and between the textural and the intra-clay aggregate pore spaces. Water retention was significantly higher in DD (pdry water content states. References Dexter, A.R., E.A. Czyż, G. Richard, A. Reszkowska, 2008. A user-friendly water retention function that takes account of the textural and structural pore spaces in soil. Geoderma, 143:243-253. Groenevelt, P.A., C.D. Grant, 2004. A new model for the soil-water retention curve that solves the problem of residual water contents. Eur. J. Soil Sci. 55:479-485.

  19. 降低焦炉机车电器运行重复故障率%Reduce the Repetition Rate of Electric Operation of the Coke Oven Locomotive

    Institute of Scientific and Technical Information of China (English)

    姜玉怀

    2016-01-01

    the coking coal coking company of masteel outdated 1 # 4 # coke oven in order to real-ize the coal charging and coke pushing, blocking water coke dry quenching, quenching, screen coke and dust removal, etc. By the four major locomotive ( coke pusher, coal car, stop coke car, coke quenching car) , due to the special environment of the equipment operation ( mobile, high tempera-ture, dust, stop frequent restart, etc. ) , make the equipment in the process of running frequent fail-ure, not only increase the workload of maintenance, because maintenance delayed production at the same time, reduces the coke oven coke rate, thus the ascension of the whole economic benefit of mas-teel.%马钢煤焦化公司老区焦化1#-4#焦炉为了实现装煤、推焦、拦焦、干熄焦、水熄焦、筛焦、除尘等工艺。由四大机车(推焦车、装煤车、拦焦车、熄焦车)来实现,由于设备运行的特殊环境(移动、高温、多灰尘、停启动频繁等),使得设备在运行过程中故障频发,这不仅仅增加了维修工作量,同时因为检修耽误了生产,降低了焦炉的出焦率,从而影响了整个马钢的经济效益的提升。

  20. Startup and initial operation of a DFGD and pulse jet fabric filter system on Cokenergy's Indiana Harbor coke oven off gas system

    Energy Technology Data Exchange (ETDEWEB)

    Morris, W.J.; Gansley, R.R.; Schaddell, J.G.

    1999-07-01

    This paper describes the design, initial operation and performance testing of a Dry Flue Gas Desulfurization (DFGD) and Modular Pulse Jet Fabric Filter (MPJFF) system installed at Cokenergy's site in East Chicago, Indiana. The combined flue gas from the sixteen (16) waste heat recovery boilers is processed by the system to control emissions of sulfur dioxide and particulates. These boilers recover energy from coke oven off gas from Indiana Harbor Coke Company's coke batteries. The DFGD system consists of two 100% capacity absorbers. Each absorber vessel uses a single direct drive rotary atomizer to disperse the lime slurry for SO{sub 2} control. The MPJFF consists of thirty two (32) modules arranged in twin sixteen-compartment (16) units. The initial start up of the DFGD/MPJFF posed special operational issues due to the low initial gas flows through the system as the four coke oven batteries were cured and put in service for the first time. This occurred at approximately monthly intervals beginning in March 1998. A plan was implemented to perform a staged startup of the DFGD and MPJFF to coincide with the staged start up of the coke batteries and waste heat boilers. Operational issues that are currently being addressed include reliability of byproduct removal. Performance testing was conducted in August and September 1998 at the inlet of the system and the outlet stack. During these tests, particulate, SO{sub 2}, SO{sub 3}, and HCI emissions were measured simultaneously at the common DFGD inlet duct and the outlet stack. Measurements were also taken for average lime, water, and power consumption during the tests as well as system pressure losses. These results showed that all guarantee parameters were achieved during the test periods. The initial operation and performance testing are described in this paper.

  1. The thin-layer drying characteristics of sewage sludge by the appropriate foaming pretreatment.

    Science.gov (United States)

    Wang, Hui-Ling; Yang, Zhao-Hui; Huang, Jing; Wang, Li-Ke; Gou, Cheng-Liu; Yan, Jing-Wu; Yang, Jian

    2014-01-01

    As dewatered sludge is highly viscous and sticky, the combination of foaming pretreatment and drying process seems to be an alternative method to improve the drying performance of dewatered sludge. In this study, CaO addition followed by mechanical whipping was employed for foaming the dewatered sludge. It was found that the foams were stable and the diameters of bubbles mainly ranged from 0.1 to 0.3 mm. The drying experiments were carried out in a drying oven in the convective mode. The results indicated that foamed sludge at 0.70 g/cm(3) had the best drying performance at each level of temperature, which could save 35-45% drying time to reach 20% moisture content compared with the non-foamed sludge. The drying rate of foamed sludge at 0.70 g/cm(3) was improved with the increasing of drying temperature. The impact of sample thickness on drying rate was not obvious when the sample thickness increased from 2 to 8 mm. Different mathematical models were used for the simulation of foamed sludge drying curves. The Wang and Singh model represented the drying characteristics better than other models with coefficient of determination values over 0.99.

  2. Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed

    Directory of Open Access Journals (Sweden)

    Mirhosseini Hamed

    2013-01-01

    Full Text Available Abstract Background A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed. Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity. Results In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques. Conclusion The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum.

  3. Enhanced dissolution of sildenafil citrate as dry foam tablets.

    Science.gov (United States)

    Sawatdee, Somchai; Atipairin, Apichart; Sae Yoon, Attawadee; Srichana, Teerapol; Changsan, Narumon

    2017-01-30

    Dry foam formulation technology is alternative approach to enhance dissolution of the drug. Sildenafil citrate was suspended in sodium dodecyl sulfate solution and adding a mixture of maltodextrin and mannitol as diluent to form a paste. Sildenafil citrate paste was passed through a nozzle spray bottle to obtain smooth foam. The homogeneous foam was dried in a vacuum oven and sieved to obtain dry foam granules. The granules were mixed with croscarmellose sodium, magnesium stearate and compressed into tablet. All formulations were evaluated for their physicochemical properties and dissolution profiles. All the tested excipients were compatible with sildenafil citrate by both differential scanning calorimetry (DSC) and infrared (IR) analysis. There are no X-ray diffraction (XRD) peaks representing crystals of sildenafil citrate observed form dry foam formulations. The hardness of tablets was about 5 kg, friability test foam tablet had higher dissolution rate in 0.1 N HCl in comparison with commercial sildenafil citrate tablet, sildenafil citrate prepared by direct compression and wet granulation method. Sildenafil citrate dry foam tablet with the high-level composition of surfactant, water and diluent showed enhanced dissolution rate than that of the lower-level composition of these excipients. This formulation was stable under accelerated conditions for at least 6 months.

  4. Effects of reclaimed asphalt pavement on indirect tensile strength test of foamed asphalt mix tested in dry condition

    Science.gov (United States)

    Yati Katman, Herda; Rasdan Ibrahim, Mohd; Yazip Matori, Mohd; Norhisham, Shuhairy; Ismail, Norlela

    2013-06-01

    Indirect tensile strength (ITS) test was conducted to analyse strength of the foamed asphalt mixes incorporating reclaimed asphalt pavement. Samples were tested for ITS after cured in the oven at 40°C for 72 hours. This testing condition known as dry condition or unconditioned. Laboratory results show that reclaimed asphalt pavement (RAP) contents insignificantly affect the ITS results. ITS results significantly affected by foamed bitumen contents.

  5. Effects of drying method and particle size on the antioxidant properties of leaves and teas of Morus alba, Lagerstroemia speciosa and Thunbergia laurifolia

    Directory of Open Access Journals (Sweden)

    Eric Wei Chiang Chan

    2012-01-01

    Full Text Available Antioxidant properties (AOP of leaves and teas of Morus alba L., Lagerstroemia speciosa (L. Pers. and Thunbergia laurifolia Lindl. as affected by microwave, oven and freeze drying were assessed. Total phenolic content (TPC, radical scavenging ability expressed as ascorbic acid equivalent capacity (AEAC and ferric reducing power (FRP were screened using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH and potassium ferricyanide assays, respectively. The effects of particle size were also investigated. Microwave drying resulted in enhanced AOP in M. alba and T. laurifolia. Oven drying resulted in declined AOP in T. laurifolia with M. alba and L. speciosa relatively unchanged. Significant increase in AOP was observed in freeze-dried leaves of M. alba with L. speciosa and T. laurifolia showing no change or slight increase. TPC, AEAC and FRP of ground microwave-, oven- and freeze-dried leaves of M. alba extracted with 50% methanol were significantly higher than shredded leaves. For tea infusions extracted with hot water, three categories were recognised, i.e. species with shredded leaves yielding stronger AOP (M. alba, species with ground leaves yielding stronger AOP (L. speciosa, and species with ground and shredded leaves yielding comparable AOP (T. laurifolia.

  6. Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense

    Directory of Open Access Journals (Sweden)

    Tissiane Mayara da Silva

    2012-10-01

    Full Text Available The objective of this work was (1 to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2 to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

  7. The Determination of Drying Behavior of Enriched Izmir Gevrek with Protein

    Directory of Open Access Journals (Sweden)

    Gülsüm Merve Turkut

    2015-12-01

    Full Text Available In this study, Izmir gevrek -highly consumed at the breakfasts- was enriched with dairy proteins by using dairy products (Izmir tulum cheese, milk powder and whey powderat different levels and 5 mm thick disc-shaped sliced gevrek was dried at three different temperatures (140, 150 and 160°C in a convection oven. The drying characteristics of snacks were examined with six different thin-layer drying models that are commonly used in literature. The Page model gave a better fit to experimental drying data and had the highest adjusted R-square with the lowest reduced chi-square and root mean square error values as compared to other models. The effective diffusion coefficient was calculated and the activation energy was derived from Arrhenius equation.

  8. Antioxidant activity changes during hot-air drying of Moringa oleifera leaves

    Directory of Open Access Journals (Sweden)

    Wiwat Wangcharoen

    2013-09-01

    Full Text Available Dried Moringa oleifera leaf powder in capsule is now a popular food supplement in Thailand. To investigate its health benefits, antioxidant activities of M. oleifera leaves (3 varieties: Num Phrae, Ang Thong and PKM1 during drying in hot-air oven at 50C and 100C were studied by 3 different methods, viz. ferric reducing antioxidant power (FRAP, DPPH free radical scavenging activity and ABTS radical cation decolourisation, together with the determination of total phenolic content and browning pigment formation. It was found that the antioxidant activities and total phenolic content tend to decrease in the early stage of drying and then increase in the later stage, and that the dried leaves still have at least 60% of antioxidant activities compared to fresh leaves.

  9. Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption.

    Science.gov (United States)

    Rodríguez-Marval, Mawill; Geornaras, Ifigenia; Kendall, Patricia A; Scanga, John A; Belk, Keith E; Sofos, John N

    2009-10-01

    Microwave oven heating was evaluated for inactivation of Listeria monocytogenes on inoculated and stored frankfurters. Frankfurters formulated without/with 1.5% potassium lactate and 0.1% sodium diacetate were inoculated with L. monocytogenes (1.9 +/- 0.2 log CFU/cm(2)), vacuum-packaged, and stored (4 degrees C) to simulate conditions prior to purchase by consumers. At storage days 18, 36, and 54, packages were opened and placed at 7 degrees C, simulating aerobic storage in a household refrigerator. At 0, 3, and 7 d of aerobic storage, 2 frankfurters were placed in a bowl with water (250 mL) and treated in a household microwave oven at high (1100 W) power for 30, 45, 60, or 75 s, or medium (550 W) power for 60 or 75 s. Frankfurters and the heating water were analyzed for total microbial counts and L. monocytogenes populations. Exposure to high power for 75 s reduced pathogen levels (0.7 +/- 0.0 to 1.0 +/- 0.1 log CFU/cm(2)) to below the detection limit ( 1.5 and 5.9 log CFU/cm(2) from control levels of 1.5 +/- 0.1 to 7.2 +/- 0.5 log CFU/cm(2). Depending on treatment and storage time, the water used to reheat the frankfurters had viable L. monocytogenes counts of microwave oven at high power for 75 s to inactivate up to 3.7 log CFU/cm(2) of L. monocytogenes contamination.

  10. Fracture toughness of yttria-stabilized zirconia sintered in conventional and microwave ovens.

    Science.gov (United States)

    Marinis, Aristotelis; Aquilino, Steven A; Lund, Peter S; Gratton, David G; Stanford, Clark M; Diaz-Arnold, Ana M; Qian, Fang

    2013-03-01

    The fabrication of zirconium dioxide (ZrO2) dental prosthetic substructures requires an extended sintering process (8 to 10 hours) in a conventional oven. Microwave sintering is a shorter process (2 hours) than conventional sintering. The purpose of this study was to compare the fracture toughness of 3 mol % Y2O3-stabilized ZrO2 sintered in a conventional or microwave oven. Partially sintered ZrO2 specimens from 3 manufacturers, KaVo, Lava 3M, and Crystal HS were milled (KaVo Everest engine) and randomly divided into 2 groups: conventional sintering and microwave sintering (n=16 per group). The specimens were sintered according to the manufacturers' recommendations and stored in artificial saliva for 10 days. Fracture toughness was determined by using a 4-point bend test, and load to fracture was recorded. Mean fracture toughness for each material was calculated. A 2-way ANOVA followed by the Tukey HDS post hoc test was used to assess the significance of sintering and material effects on fracture toughness, including an interaction between the 2 factors (α=.05). The 2-way ANOVA suggested a significant main effect for ZrO2 manufacturer (P.05). The main effect of the sintering process (Conventional [5.30 MPa·m(1/2) ±1.00] or Microwave [5.36 MPa·m(1/2) ±0.92]) was not significant (P=.76), and there was no interaction between sintering and ZrO2 manufacturer (P=.91). Based on the results of this study, no statistically significant difference was observed in the fracture toughness of ZrO2 sintered in microwave or conventional ovens. Copyright © 2013 The Editorial Council of the Journal of Prosthetic Dentistry. Published by Mosby, Inc. All rights reserved.

  11. Purification of coke oven wastewater; Depuracion de aguas residuales de coqueria

    Energy Technology Data Exchange (ETDEWEB)

    Rancano, A.; Gutierrez, A.; Diaz, J.M.

    1998-06-01

    Coke oven wastewater are one of the most problematic that are produced by the iron and steel industry. They must be purified to minimise their impact on the environment. In this work a general vision about the different treatments that the wastewater must subject before being poured is showed. The options and efficiencies of every step were studied, taking special attention to the organic removal, studying the different ways to carry out this removal, centring on the biological treatment, the most used in this kind of wastewaters. (Author) 35 refs.

  12. Problems of coal burn in cement ovens, compared with heavy fuel oil and natural gas

    Energy Technology Data Exchange (ETDEWEB)

    Bucchi, R.; Botti, R.

    1981-10-01

    The article examines the main problems associated with the use of coal or natural gas in place of heavy fuel oil to heat cement ovens. As regards combustion, the heat loss increases with coal and natural gas and consequently the specific primary energy consumption rises. With respect to treatment, the authors examine the effect of the sulphur, alkalis and chlorides present in the three types of fuel in question. The topic of atmospheric pollution by dust and oxides of nitrogen is also dealt with. (45 refs.) (In Italian)

  13. Microwave chemistry: Effect of ions on dielectric heating in microwave ovens

    Directory of Open Access Journals (Sweden)

    Jamil Anwar

    2015-01-01

    Full Text Available To understand the interactions of microwaves with dielectric materials and their conversion to thermal energy in aqueous systems, the effect of ionic concentration has been studied. Aqueous solutions of inorganic ions were exposed to microwaves (2.45 GHz in a modified oven under identical conditions. Difference in solution temperatures with reference to pure (deionized water was monitored in each case. A significant decrease in the temperature was observed with an increase in the quantity of ions. Experiments were repeated with several inorganic ions varying in size and charge. The information can be helpful in understanding the role of ions during dielectric heating.

  14. Death in the "microwave oven": A form of execution by carbonization.

    Science.gov (United States)

    Durão, Carlos; Machado, Marcos P; Daruge Júnior, Eduardo

    2015-08-01

    Death in the "microwave oven" has nothing to do with microwaves energy. It is the jargon name given to a criminal form of execution by carbonization that has been adopted by drug dealers in Rio de Janeiro (Brazil). The goal is to torture and intimidate victims, in an attempt of corpse occultation and to make identification harder or impossible. This paper brings to attention of the forensic international community an unusual and very cruel form of execution as a way to document these situations.

  15. Thermal treatment of superconductor thin film of the BSCCO system using domestic microwave oven

    Science.gov (United States)

    Silveira, J. B.; Carvalho, C. L.; Torsoni, G. B.; Aquino, H. A.; Zadorosny, R.

    2012-08-01

    In this work, we report the preparation of a superconductor thin film of the BSCCO system using a good quality powder with nominal composition Bi1.8Pb0.4Sr2CaCu2Ox which was thermally treated using a domestic microwave oven (2.45 GHz, 800 W). This film was grew on a single crystal of LaAlO3 (1 0 0) substrate and exhibited a crystalline structure with the c-axis perpendicular to the plane of the substrate. An onset superconducting transition temperature was measured at 80 K.

  16. Thermal treatment of superconductor thin film of the BSCCO system using domestic microwave oven

    Energy Technology Data Exchange (ETDEWEB)

    Silveira, J.B.; Carvalho, C.L.; Torsoni, G.B.; Aquino, H.A. [Grupo de Desenvolvimento e Aplicacoes de Materiais, Departamento de Fisica e Quimica, Faculdade de Engenharia de Ilha Solteira, Univers Estadual Paulista-UNESP, Caixa Postal 31, 15385-000 Ilha Solteira, SP (Brazil); Zadorosny, R., E-mail: rafazad@yahoo.com.br [Grupo de Desenvolvimento e Aplicacoes de Materiais, Departamento de Fisica e Quimica, Faculdade de Engenharia de Ilha Solteira, Univers Estadual Paulista-UNESP, Caixa Postal 31, 15385-000 Ilha Solteira, SP (Brazil)

    2012-08-15

    In this work, we report the preparation of a superconductor thin film of the BSCCO system using a good quality powder with nominal composition Bi{sub 1.8}Pb{sub 0.4}Sr{sub 2}CaCu{sub 2}O{sub x} which was thermally treated using a domestic microwave oven (2.45 GHz, 800 W). This film was grew on a single crystal of LaAlO{sub 3} (1 0 0) substrate and exhibited a crystalline structure with the c-axis perpendicular to the plane of the substrate. An onset superconducting transition temperature was measured at 80 K.

  17. Construction solutions applied at coke oven battery no. 7 in the aspect of international requirements

    Energy Technology Data Exchange (ETDEWEB)

    Tadeusz Maj; Mariola Honisz; Wladyslaw Latocha; Wiktor Humer; Ludwik Kosyrczyk [' Zdzieszowice' Coking Plant Ltd. (Poland)

    2004-07-01

    15 slides/overheads outline this presentation. In February 2003 a new coke oven battery was put into operation in Zdzieszowice. In view of Poland's joining the European Union a series of technical solutions were implemented to improve working conditions in addition to improving the technology of the coking process. The paper describes the actions taken over one and a half years of operation. These include maintaining the recommended low level of NOx emission (comparable to that of CO) by waste gas recirculation.

  18. Simulation of electrical and thermal fields in a multimode microwave oven using software written in C++

    Science.gov (United States)

    Abrudean, C.

    2017-05-01

    Due to multiple reflexions on walls, the electromagnetic field in a multimode microwave oven is difficult to estimate analytically. This paper presents a C++ program that calculates the electromagnetic field in a resonating cavity with an absorbing payload, uses the result to calculate heating in the payload taking its properties into account and then repeats. This results in a simulation of microwave heating, including phenomena like thermal runaway. The program is multithreaded to make use of today’s common multiprocessor/multicore computers.

  19. Robust Design of Terminal ILC with H∞ Mixed Sensitivity Approach for a Thermoforming Oven

    Directory of Open Access Journals (Sweden)

    Guy Gauthier

    2008-01-01

    Full Text Available This paper presents a robust design approach for terminal iterative learning control (TILC. This robust design uses the H∞ mixed-sensitivity technique. An industrial application is described where TILC is used to control the reheat phase of plastic sheets in a thermoforming oven. The TILC adjusts the heater temperature setpoints such that, at the end of the reheat cycle, the surface temperature map of the plastic sheet will converge to the desired one. Simulation results are included to show the effectiveness of the control law.

  20. Air pollution from a large steel factory: polycyclic aromatic hydrocarbon emissions from coke-oven batteries.

    Science.gov (United States)

    Liberti, Lorenzo; Notarnicola, Michele; Primerano, Roberto; Zannetti, Paolo

    2006-03-01

    A systematic investigation of solid and gaseous atmospheric emissions from some coke-oven batteries of one of Europe's largest integrated steel factory (Taranto, Italy) has been carried out. In air monitoring samples, polycyclic aromatic hydrocarbons (PAHs) were consistently detected at concentrations largely exceeding threshold limit values. By means of PAHs speciation profile and benzo(a)pyrene (BaP) equivalent dispersion modeling from diffuse sources, the study indicated that serious health risks exist not only in working areas, but also in a densely populated residential district near the factory.

  1. Study on rapid determination of moisture content in sewage sludge by microwave oven%微波炉快速测定城市污泥湿度的探讨

    Institute of Scientific and Technical Information of China (English)

    罗维; 陈同斌; 岳波; 郑国砥; 黄启飞; 高定

    2009-01-01

    It is indicated with loss rate of weight, remaining moisture content and volatile solid content of sewage sludge dried by microwave oven with rated voltage of 220 V, frequency of 2 450 MHz, output power of 800 W, that microwave oven can be conveniently used to rapidly determinate the moisture content of sewage sludge. To improve the veracity of the moisture content measured by the oven, the weight of a sample should be reduced and irradiated repeatedly with short period of time. The irradiation time should be shortened little by little according to the change of the weight loss between two consecutive irradiations. The irradiation process, during which the volatile solids can not be released suddenly in great amount, should be stopped as soon as the weight of sample is constant.%用额定电压为220 V、振荡频率为2 450 MHz、输出功率为800 W的微波炉对5~30 g城市污泥辐照2~30 min.由不同时间对城市污泥进行微波辐照后的质量损失率、残余湿度以及挥发性固体(VS)含量的变化表明:用微波炉可简便、快速地测定城市污泥的湿度.为提高微波炉测定湿度的准确性,应减少取样量,进行重复辐照,并根据相邻2次辐照导致的质量变化幅度逐次缩短辐照时间;在辐照过程中应避免引起样品突然释放大量VS,辐照至恒重为止.

  2. 一种新型微波炉用高压电容的设计及一体化研究%Design and Integration Research on A New Type of High Voltage Capacitor Used in Microwave Oven

    Institute of Scientific and Technical Information of China (English)

    许国贤; 曾铭志; 李大卫

    2015-01-01

    High voltage capacitor is the key part of microwave oven, which has an important influence of the high and low energy efficiency of microwave oven. Combined with the working experience, this paper designs a kind of dry type high voltage capacitor with self-healing effect used in microwave oven, replacing the existing oil-immersed capacitor. The kindling point of this newly designed capacitor is above 900℃, which has no oil spill risk and secondary pollution caused by it;and the cost is about 5%lower than the existing capacitors. In addition, this paper has an integration research on high voltage capacitor and high voltage diode, so as to install and use easily, and improve the production efficiency.%高压电容器是微波炉的关键部件之一,对微波炉的能效高低具有重要影响。本文结合工作实际,设计了一种具有自愈性的微波炉用干式高压电容,以替代目前在用的油浸式电容。新设计的电容着火点在900℃以上,不存在漏油风险和由此造成的二次污染,且成本比在用电容低5%左右;此外,本文对高压电容和高压二极管进行了一体化设计,以便于安装使用,提高生产效率。

  3. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.

    Science.gov (United States)

    Rababah, T M; Ereifej, K I; Al-Mahasneh, M A; Al-Rababah, M A

    2006-01-01

    This study evaluated effects of vacuum-infused fresh chicken breast meats with grape seed extracts, green tea extracts, or tertiary butyl hydroquinone on pH, texture, color, and thiobarbituric reactive substances after cooking using a microwave or conventional electric oven for 12 d storage at 5 degrees C. Thiobarbituric reactive substances values of uncooked (raw) chicken breast meats for 0 to 12 d of storage ranged from 1.12 to 3.5 mg of malonaldehyde/100 g of chicken. During 0 to 12 d of storage, thiobarbituric reactive substances values ranged from 2.50 to 7.80 and from 2.4 to 7.35 mg of malonaldehyde/100 g of chicken breast meat cooked by microwave and conventional electric oven, respectively. Meats cooked by microwave had higher redness and lower lightness values than those cooked by conventional electric oven. Also, meats cooked by microwave had higher maximum shear force, working of shear, hardness, springiness, cohesiveness, and chewiness values than meats cooked by conventional electric oven. Tertiary butyl hydroquinone was the most effective in raw and cooked meats in reducing lipid oxidation, followed by grape seed and green tea extracts. Plant extracts are effective in preventing undesirable changes in chemical properties in chicken breast meat caused by microwave and conventional electric oven cooking.

  4. Aquecimento em forno de microondas / desenvolvimento de alguns conceitos fundamentais Heating in microwave ovens/ developing of basic concepts

    Directory of Open Access Journals (Sweden)

    Ana Claudia R. N. Barboza

    2001-12-01

    Full Text Available The microwave oven became a common domestic equipment, due mainly to the short time spent to heat foods. One of the most interesting characteristics of the microwave oven is the selective heating. Different from the conventional oven, where the heating is not selective, the heating by microwave depends on the chemical nature of the matter. Many Students of Chemistry have no knowledge of the principles involved in this selective heating, in spite of the daily microwave oven use. The heating by microwave is feasible for chemistry courses. In discussions about the microwave absorption by the matter it is possible to explore chemical properties like: heat capacity, chemical bound, molecular structure, dipole moments, polarization and dielectric constant. This paper presents the basic principles involved in the microwave heating. It is proposed a simple and inexpensive experiment that could be developed in general chemistry courses, to illustrate the relationship between heating and the chemical properties of some solvents. Experiments to check the power of the microwave oven are also proposed.

  5. Nutritional quality of Oyster Mushroom (Pleurotus Ostreatus) as affected by osmotic pretreatments and drying methods.

    Science.gov (United States)

    Tolera, Kumela D; Abera, Solomon

    2017-09-01

    This study was conducted to evaluate the effects of different levels of osmotic pretreatments prior to drying and different drying methods on nutritional quality of dried mushroom slices. The experiment consisted of sun, solar, and oven drying after dipping the slices in salt solutions of 5 and 10% concentrations for 50 minutes, the control being untreated mushroom sample. Significant differences in proximate composition were observed between the fresh and dried mushroom samples. The average mean value of crude protein, crude fat, crude fiber, ash, and carbohydrates of the fresh mushroom samples were 28.85, 2.47, 12.87, 9.76 and 48.16% as compared to 25.91, 2.18, 10.41, 10.91 and 42.14% for dried samples. Oven drying resulted in higher content of ash (11.06%) and carbohydrates (43.64%) and lower contents of crude protein (24.99%), crude fat (2.12%), and crude fiber (10.21%). The osmotic pretreatments significantly affected the composition of the dried mushroom samples. As salt concentration increased from 0 to 5 and 10%, the protein content reduced from 26.78 to 25.99 and 24. 95%, the fat reduced from 2.42 to 2.19 and 1.94, and fiber from 12.82 to 9.41 and 9.01%, respectively. Contrarily, the ash increased from 9.75 to 12.20%, and the carbohydrate from 38.16 to 43.08 and 45.18%, respectively.

  6. Antimicrobial and Antioxidant Activity of the Essential Oils Obtained from Mentha longifolia L. Hudson, Dryed by Three Different Techniques

    Directory of Open Access Journals (Sweden)

    Dragana Stanisavljević

    2014-01-01

    Full Text Available The way of drying the fresh herbal material influences the chemical content and the biological activities of their essential oils. The influence of the different drying methods of the herb Mentha longifolia (L. Hudson on the antioxidant and antimicrobial activity of the extracted essential oils has been analyzed in this study. Drying has been carried out in three ways: in the natural way, in the laboratory oven (45°C and in the absorptional low-temperature condensational drier (35°C. The antioxidant activity of the essential oil has been estimated by FRAP and DPPH assays, while the antimicrobial activity has been estimated by the diffusible and micro-delusional method, testing on the nine types of bacteria and two types of fungi. The essential oil obtained from the herb dried in the natural way has shown the highest antioxidant activity and the lowest from the herb dried in the laboratory oven. Bacillus subtilis , Micrococcus luteus and Enterococcus faecalis have shown the highest sensitivity on the three samples. The oil obtained from the herb dried in the absorptional low-temperature drier has shown the strongest antimicrobial effect.

  7. 微波干燥在乌梅人丹生产中的应用研究%Study on the application of microwave-drying in the production of Wumei Rendan

    Institute of Scientific and Technical Information of China (English)

    杜子荣; 张正滢; 邹敏

    2014-01-01

    目的:比较乌梅人丹用烘箱干燥和微波干燥的效果。方法:以溶散时限、水分、薄荷脑含量、甘草酸含量为指标,比较其效果。结果与结论:微波干燥可提高产品质量、提高生产能力、降低能耗,优于烘箱干燥。。%Objective: To compare the effects of two different methods (oven drying vs microwave drying ) on the dryness of Wumei Rendan. Methods:Their efifcacy was compared by taking the time limit of dissolution, moisture, and the contents of menthol and glycyrrhizic acid as indicators. Results&Conclusion:Microwave-drying can improve product quality, increase production capacity and reduce energy consumption and is superior to oven drying.

  8. Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

    Directory of Open Access Journals (Sweden)

    Cristian F. Costa

    2016-06-01

    Full Text Available ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

  9. EFFECT OF SLOW AND FAST DRYING ON IPÊ-ROXO SEEDS (Tabebuia impetiginosa (Mart. Standl.

    Directory of Open Access Journals (Sweden)

    Rinã Celeste Rodrigues Gemaque

    2005-12-01

    Full Text Available This work studied the physiological answers of Tabebuia impetiginosa seeds to desiccation when dried at climatizedroom (20oC/40%RH (slow dry and at oven (38o C (fast dry. At different times during slow and fast dry samples were taken fordetermination of the physiological quality which was done through the germination test, germination index speed and electricconductivity. The slow drying method reduced the water content from 51.33% to 6.33% in 840 hours of drying, under theses conditionsthe germination percentage was 53% and germination index speed of 1.37. During fast drying there was a faster reduction of the seedwater content to a minimum of 1.87% in 240 hours, under these conditions the seeds had shown germination percentage of 47% andgermination index speed of 1.78. Independently of the drying method used the electric conductivity reached a maximum value up to 37hours and levels off thereafter. The drying methods used were efficient in reducing the water content of the seeds without interfering on seed quality. In addition, the results indicated that ipê-roxo seeds presented orthodox behavior during storage.

  10. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat.

    Science.gov (United States)

    Fouladkhah, Aliyar; Geornaras, Ifigenia; Nychas, George-John; Sofos, John N

    2013-02-01

    This study evaluated growth of Listeria monocytogenes inoculated on cooked chicken meat with different marinades and survival of the pathogen as affected by microwave oven reheating. During aerobic storage at 7 °C, on days 0, 1, 2, 4, and 7, samples were reheated by microwave oven (1100 W) for 45 or 90 s and analyzed microbiologically. L. monocytogenes counts on nonmarinated (control) samples increased (P Microwave oven reheating reduced L. monocytogenes counts by 1.9 to 4.1 (45 s) and >2.4 to 5.0 (90 s) log CFU/g. With similar trends across different marinates, the high levels of L. monocytogenes survivors found after microwave reheating, especially after storage for more than 2 d, indicate that length of storage and reheating time need to be considered for safe consumption of leftover cooked chicken.

  11. Energy Efficient Textile Drying

    OpenAIRE

    Brunzell, Lena

    2006-01-01

    Traditionally, textiles were dried outdoors with the wind and the sun enhancing the drying process. Tumble dryers offer a fast and convenient way of drying textiles independent of weather conditions. Tumble dryers, however, consume large amounts of electrical energy. Over 4 million tumble dryers are sold each year in Europe and a considerable amount of energy is used for drying of clothes. Increasing energy costs and the awareness about environmental problems related to a large energy use has...

  12. Cost-effective single-step carbon nanotube synthesis using microwave oven

    Science.gov (United States)

    Algadri, Natheer A.; Ibrahim, K.; Hassan, Z.; Bououdina, M.

    2017-08-01

    This paper reports the characterization of carbon nanotubes (CNTs) synthesised using a conventional microwave oven method, offering several advantages including fast, simple, low cost, and solvent free growth process. The procedure involves flattening of graphite/ferrocene mixture catalyst inside the microwave oven under ambient conditions for a very short duration of 5 s, which inhibits the loss factor of graphite and ferrocene. The effect of graphite/ferrocene mixture ratio for the synthesis of CNTs is investigated by transmission electron microscopy (TEM), field emission scanning electron microscopy (FESEM), x-ray diffraction (XRD), Raman spectroscopy and UV-NIR-Vis measurements. The samples produced using the different ratios contain nanotubes with an average diameter in the range 44-79 nm. The highest yield of CNTs is attained with graphite/ferrocene mixture ratio of 70:30. The lowest I D/I G ratio intensity as identified by Raman spectroscopy for 70:30 ratio indicates the improved crystallinity of CNTs. Due to the capillary effect of CNTs, Fe nanoparticles are found to be encapsulated inside the tubes at different positions along the tube length. The obtained results showed that the smaller the diameter of graphite and ferrocene favors the synthesis of graphene oxide upon microwave radiation.

  13. Urinary profiles to assess polycyclic aromatic hydrocarbons exposure in coke-oven workers.

    Science.gov (United States)

    Campo, Laura; Rossella, Federica; Pavanello, Sofia; Mielzynska, Danuta; Siwinska, Ewa; Kapka, Lucyna; Bertazzi, Pier Alberto; Fustinoni, Silvia

    2010-01-15

    Aim of the study was the assessment of exposure of coke-oven workers to polycyclic aromatic hydrocarbons (PAHs) by determination of urinary profiles of hydroxylated and unmetabolized PAHs. Fifty-five Polish coke-oven workers were investigated by measurement of 12 hydroxylated metabolites of PAHs (OHPAHs) (1-, 2-hydroxynaphthalene; 2-, 9-hydroxyfluorene; 1-, 2-, 3-, 4-, 9-hydroxyphenanthrene; 1-hydroxyypyrene, 6-hydroxychrysene and 3-hydroxybenzo[a]pyrene) and 13 unmetabolized PAHs (U-PAHs) (from naphthalene to benzo[a]pyrene), in spot urine samples collected at the end of the workshift. U-PAHs with four or less rings were detected in all samples. In particular, median levels for urinary naphthalene, phenanthrene, pyrene, chrysene and benz[a]anthracene were 0.806, 0.721, 0.020, 0.032 and 0.035 microg/L. OHPAHs up to 1-hydroxypyrene were found in all samples, while high molecular-weight OHPAHs were always below quantification limit. Median level of 1-hydroxyypyrene was 15.4 microg/L. In all subjects significant correlations between OHPAHs and U-PAHs were observed (0.27 < r < 0.70, p < 0.01). Our results suggest that both hydroxylated metabolites and unmetabolized PAHs in urine are useful biomarkers of exposure to PAHs. Moreover, the simultaneous determination of several biomarkers permits to obtain specific excretion profiles that might help in exposure characterization and in better defining the excretion patterns.

  14. Refrigeration cycle for cryogenic separation of hydrogen from coke oven gas

    Institute of Scientific and Technical Information of China (English)

    Kun CHANG; Qing LI; Qiang LI

    2008-01-01

    Ten billion cubic meters of hydrogen are dissip-ated to the environment along with the emission of coke-oven gas every year in China. A novel cryogenic separation of hydrogen from coke oven gas is proposed to separate the hydrogen and liquefy it simultaneously, and the cooling capacity is supplied by two refrigeration cycles. The perform-ance of the ideal vapor refrigeration cycle is analyzed with methane and nitrogen as refrigerant respectively. The results show that the coefficient of performance (COP) of methane refrigeration cycle is 2.7 times that of nitrogen refrigeration cycle, and the figure of merit (FOM) of methane refrigera-tion cycle is 1.6 times that of nitrogen refrigeration cycle. The performance of ideal gas refrigeration cycle is also analyzed with neon, hydrogen and helium as refrigerant respectively. The results show that both the coefficient of performance and figure of merit of neon refrigeration cycle is the highest. It is thermodynamically possible to arrange the refrigeration cycle with methane and neon as refrigerant, respectively.

  15. Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking.

    Science.gov (United States)

    Anaya, I; Aguirrezabal, A; Ventura, M; Comellas, L; Agut, M

    2008-01-01

    The survivability of Salmonella cells in popcorn preparation was determined for two distinct cooking methods. The first method used a standard microwave oven. The second method used conventional cooking in a pan. Prior to thermal processing in independent experiments, 12 suspensions in a range between 1x10(3) and 8x10(6) colony-forming units (CFU) per gram of Salmonella cells were inoculated in both raw microwave popcorn and conventional corn kernels. The influence of the initial concentration of Salmonella cells in the raw products and the lethal effects on Salmonella by thermal treatments for cooking were studied. Survival of Salmonella cells was determined in the thermally processed material by pre-enrichment and enrichment in selective medium, in accordance with the legislation for expanded cereals and cereals in flakes. Viable experimental contaminants were recovered from the conventionally cooked popcorn with initial inoculation concentrations of 9x10(4)cells/g or greater. Salmonella cell viability was significantly reduced after microwave oven treatment, with recoveries only from initial concentrations of 2x10(6)cells/g or superior.

  16. Multiple tube structure for heating uniformity and efficiency optimization of microwave ovens

    Science.gov (United States)

    Zhou, Rong; Yang, Xiaoqing; Sun, Di; Jia, Guozhu

    2015-02-01

    Microwave heating is widely applied to microwave assisted chemical reactions in modified domestic microwave ovens, however, the potential issues (non-uniformity and low heating efficiency) still exist during the heating process. In this paper, a new heating model of multiple tube structure is proposed and the relevant simulations and experiments of heating water were performed based on the computational platform COMSOL Multi-physics software in order to achieve the better temperature uniformity and heating efficiency. Besides, the influence of the instability of microwave ovens on the heating performances of the optimal heating models was analyzed. The simulation results show that the heating uniformity and efficiency of water in optimal six tube structure increased by 7.1% and 68.5% (30 mL), 9.2% and 61% (60 mL) respectively compared with the optimal single tube structure. Moreover, the heating performances of the optimal heating models do not change obviously, while the working frequency and power change slightly. The simulation results are in good agreement with the experiment data.

  17. Experimental and analytical temperature distributions during oven-based convection heating.

    Science.gov (United States)

    McCarthy, Kathryn L; McCarthy, Michael J; Rakesh, Vineet; Datta, Ashim K

    2010-01-01

    Mathematical models, combined with experimental evaluation, provide an approach to understand, design, and optimize food process operations. Magnetic resonance imaging (MRI), as an experimental technique, is used extensively in both medical and engineering applications to measure and quantify transport processes. Magnetic resonance (MR) was used in this study to assess a mathematical model based on Fourier's second law. The objective was to compare analytical solutions for the prediction of internal temperature distributions in foods during oven-based convective heating to experimental temperature measurements and determine at what point during the heating process a coupled heat and mass transport process should be considered. Cylindrical samples of a model food gel, Russet potato and rehydrated mashed potato were heated in a convection oven for specified times. Experimentally measured internal temperatures were compared to the internal temperatures predicted by the analytical model. Temperatures distributions in the axial direction compared favorably for the gel and acceptably for the Russet and mashed potato samples. The MR-acquired temperatures in the radial direction for the gel resulted in a shallower gradient than predicted but followed the expected trend. For the potato samples, the MR-acquired temperatures in the radial direction were not qualitatively similar to the analytical predictions due to moisture loss during heating. If temperature resolution is required in the radial direction, moisture losses merit the use of transport models that couple heat and mass transfer.

  18. Study on compressive strength of self compacting mortar cubes under normal & electric oven curing methods

    Science.gov (United States)

    Prasanna Venkatesh, G. J.; Vivek, S. S.; Dhinakaran, G.

    2017-07-01

    In the majority of civil engineering applications, the basic building blocks were the masonry units. Those masonry units were developed as a monolithic structure by plastering process with the help of binding agents namely mud, lime, cement and their combinations. In recent advancements, the mortar study plays an important role in crack repairs, structural rehabilitation, retrofitting, pointing and plastering operations. The rheology of mortar includes flowable, passing and filling properties which were analogous with the behaviour of self compacting concrete. In self compacting (SC) mortar cubes, the cement was replaced by mineral admixtures namely silica fume (SF) from 5% to 20% (with an increment of 5%), metakaolin (MK) from 10% to 30% (with an increment of 10%) and ground granulated blast furnace slag (GGBS) from 25% to 75% (with an increment of 25%). The ratio between cement and fine aggregate was kept constant as 1: 2 for all normal and self compacting mortar mixes. The accelerated curing namely electric oven curing with the differential temperature of 128°C for the period of 4 hours was adopted. It was found that the compressive strength obtained from the normal and electric oven method of curing was higher for self compacting mortar cubes than normal mortar cube. The cement replacement by 15% SF, 20% MK and 25%GGBS obtained higher strength under both curing conditions.

  19. Demonstration of a fuel-saving system for paint-curing ovens

    Energy Technology Data Exchange (ETDEWEB)

    Jensen, W P [comp.

    1980-12-01

    Two curing ovens at Roll Coater, Inc. (the Greenfield, Indiana plant) were retrofitted to save fuel and cost. Included in the fuel conserving retrofit was the design, fabrication, and installation of an afterburner for each of the two ovens, piping their combustion products to each of two commonly housed waste heat boilers before discharge from those units to the atmosphere at about 450 F. Depending on the product being run and the coating applied, natural gas requirements have been reduced by 45 to 65% with operation of the zone incinerators only and by as much as 65 to 85% including the effects of both the zone incineration and heat recovery by means of the afterburners and waste heat boilers. A demonstration program on conversion work at the No. 3 line at Greenfield and results are described in Section 2. Section 3 describes the retrofit design and the system construction. System performance (tests and measurements, qualitative performance, maintenance factors, and economic performance) is described in Section 4. Conclusions and recommendations are summarized.

  20. Experience in the adoption of a coke battery with ovens 41. 6 m/sup 3/ in volume

    Energy Technology Data Exchange (ETDEWEB)

    Chemarda, N.A.; Khlebnikov, O.F.; Dobrovinskii, G.B.; Stel' makh, V.A.; Maslova, L.R.; Muzychuk, V.D.

    1982-11-06

    The performance, product quality and design differences of a new, 41.6 m/sup 3/ coking oven battery have been evaluated and compared with those of older smaller units over two years. Improvement in the uniformity of coke bed heating was attained by optimization of combustion air supply and the degree of recirculation of combustion products. Coke produced compares favorably with that from smaller ovens, but has a slightly smaller particle size. Product moisture content is adversely affected by design deficiencies in the wet quenching system. They are being corrected by adoption of a pulsed quenching system and a new irrigation device.

  1. Performance and microbial community analysis of the anaerobic reactor with coke oven gas biomethanation and in situ biogas upgrading

    DEFF Research Database (Denmark)

    Wang, Wen; Xie, Li; Luo, Gang;

    2013-01-01

    (HFM). With pH control at 8.0, the added H2 and CO were fully consumed and no negative effects on the anaerobic degradation of sewage sludge were observed. The maximum CH4 content in the biogas was 99%. The addition of SCOG resulted in enrichment and dominance of homoacetogenetic genus Treponema......A new method for simultaneous coke oven gas (COG) biomethanation and in situ biogas upgrading in anaerobic reactor was developed in this study. The simulated coke oven gas (SCOG) (92% H2 and 8% CO) was injected directly into the anaerobic reactor treating sewage sludge through hollow fiber membrane...

  2. Dry vacuum pumps

    Science.gov (United States)

    Sibuet, R.

    2008-05-01

    For decades and for ultimate pressure below 1 mbar, oil-sealed Rotary Vane Pumps have been the most popular solution for a wide range of vacuum applications. In the late 80ies, Semiconductor Industry has initiated the development of the first dry roughing pumps. Today SC applications are only using dry pumps and dry pumping packages. Since that time, pumps manufacturers have developed dry vacuum pumps technologies in order to make them attractive for other applications. The trend to replace lubricated pumps by dry pumps is now spreading over many other market segments. For the Semiconductor Industry, it has been quite easy to understand the benefits of dry pumps, in terms of Cost of Ownership, process contamination and up-time. In this paper, Technology of Dry pumps, its application in R&D/industries, merits over conventional pumps and future growth scope will be discussed.

  3. Using the stable HSPA1A promoter-driven luciferase reporter HepG2 cells to assess the overall toxicity of coke oven emissions

    Institute of Scientific and Technical Information of China (English)

    信丽丽

    2013-01-01

    Objective Using the stable HSPA1A(HSP70-1) promoter-driven luciferase reporter HepG2 cells(HepG2/HSPA1A cells) to assess the overall toxicity of coke oven emissions. Methods The stable HepG2/HSPA1A cells were treated with different concentrations of coke oven

  4. Application of unroofing renovation in hot repair of coke oven battery%揭顶翻修技术在焦炉热维修中的应用

    Institute of Scientific and Technical Information of China (English)

    牟彪

    2015-01-01

    针对焦炉炉体出现的墙面剥蚀、炉间框缝缺料、过顶砖裂缝、炉底砖龟裂和破损等问题,采用揭顶翻修技术对焦炉进行热维修,维修效果良好,焦炉生产正常,具有一定的借鉴意义。%Regarding to the problems of coke oven proper such as denudation of oven wall, gap between oven bricks,crack on the crossover bricks,chopping and damage of bottom bricks,unroofing renovation technique is adopted to repair coke oven battery under hot state.The result is good and the coke oven battery after repair is in normal operation.The application of this technique in Jiusteel has reference significance for other coking plants.

  5. Surface treatment of dental porcelain: CO2 laser as an alternative to oven glaze.

    Science.gov (United States)

    Sgura, Ricardo; Reis, Mariana Cavalcante; Hernandes, Antonio Carlos; de Abreu Fantini, Márcia Carvalho; Andreeta, Marcello Rubens Barsi; Medeiros, Igor Studart

    2015-02-01

    This work tested continuous CO2 laser as a surface treatment to dental porcelain and compared it to oven glaze (auto-glaze) by means of roughness and color parameters. Three commercial veneering porcelains with different crystalline content were tested: VM7, VM9, and VM13. Porcelain discs (3.5 × 2.0 mm, diameter × height) were sintered and had one side ground by a diamond bur (45 μm) simulating a chairside adjustment in a clinical office. Specimens (n = 7) were divided into the following groups: C--control (no treatment), G--auto-glaze (oven), and L--surface continuous irradiation with CO2 laser (Gem Laser, Coherent; λ = 10.6 μm). Laser was tested in three exposure times (3, 4, or 5 min) and two irradiances (45 and 50 W/cm(2)). Roughness parameters (Ra, Rz, and Rpm/Rz) were measured using a rugosimeter (Surftest 301, Mitutoyo). Color differences (ΔE) between the G and L groups were calculated (VITA Easyshade); ΔE values up to 3.3 were considered as not perceivable. A surface analysis was conducted by stereomicroscopy (Olympus SZ61) and SEM (Stereoscan 440, LEO). Crystalline content of specimens from groups C and L (50 W/cm(2), 5 min) was assessed by X-ray diffraction and then compared. Surface roughness (Ra and Rz) observed for laser-irradiated groups was similar to G for all studied porcelains. Rpm/Rz ratios were near 1.0 for all groups that indicated a sharp ridge profile for all specimens. Only one laser condition studied (50 W/cm(2), 3 min) from VM7 porcelain resulted in color difference (ΔE = 3.5) to G. Specimens irradiated with 50 W/cm(2) for 5 min presented the smoother surface observed by SEM, comparable to G. X-ray diffraction data revealed an increase in leucite crystallite size for VM9 and VM13 porcelains after laser treatment. Regarding roughness, continuous CO2 laser applied on porcelain surface was as effective as conventional oven auto-glaze.

  6. Valeriana officinalis Dry Plant Extract for Direct Compression: Preparation and Characterization.

    Science.gov (United States)

    Gallo, Loreana; Ramírez-Rigo, María Veronica; Piña, Juliana; Palma, Santiago; Allemandi, Daniel; Bucalá, Verónica

    2012-01-01

    Valeriana officinalis L. (Valerianaceae) is one of the most widely used plants for the treatment of anxiety and insomnia. Usually dry plant extracts, including V. officinalis, are hygroscopic materials with poor physico-mechanical properties that can be directly compressed.A V. officinalis dry extract with moderate hygroscocity is suitable for direct compression, and was obtained by using a simple and economical technique. The V. officinalis fluid extract was oven-dried with colloidal silicon dioxide as a drying adjuvant. The addition of colloidal silicon dioxide resulted in a dry plant extract with good physico-mechanical properties for direct compression and lower hygroscopicity than the dry extract without the carrier. The dry plant extract glass transition temperature was considerably above room temperature (about 72 °C). The colloidal silicon dioxide also produced an antiplasticizing effect, improving the powder's physical stability.The pharmaceutical performance of the prepared V. officinalis dry extract was studied through the design of tablets. The manufactured tablets showed good compactability, friability, hardness, and disintegration time. Those containing a disintegrant (Avicel PH 101) exhibited the best pharmaceutical performance, having the lowest disintegration time of around 40 seconds.

  7. Dry ripened mortar with quarry waste and rubber powder from unserviceable tires

    Directory of Open Access Journals (Sweden)

    José Aparecido Canova

    2015-01-01

    Full Text Available Stone-quarry fines have been evaluated in mortar and concrete, but have presented drying shrinkage and consequently higher incidence of cracks than those with natural sand. This study compared the dry ripened mortar in two types of aggregates added of 8% rubber powder. It was used quicklime, artificial and natural sand in volumetric proportions of 1:6. Mixtures were oven-dried, received the cement, establishing the volumetric proportion of 1: 1.5:9. Inplastic state, we evaluated aspects such as consistence, air content, water retention and bleeding; whereas compressive strength, static deformation modulus and water absorption by capillarity was determined in hardened state. Cracking aspects were evaluated in substrate. As a result, the mortar with artificial sand showed higher increases in compressive strength, capillarity rate and cracking, and greater reductions in air content and bleeding. As for the rubber powder, exhibited a greater reduction in the cracking rate and capillarity was found.

  8. Effect of Drying Methods on the Structure and Combustion Activity of Mn-Substituted Hexaaluminate Catalysts

    Institute of Scientific and Technical Information of China (English)

    Jinguang Xu; Zhijian Tian; Junwei Wang; Yunpeng Xu; Zhusheng Xu; Liwu Lin

    2003-01-01

    Conventional oven drying (COD) and supercritical drying (SCD) methods were applied to the preparation of Mn-substituted hexaaluminate (BaMnAl11O19-α) catalysts. The effect of drying methods on phase composition, specific surface area, pore structure, reduction behavior of Mn3+ ions, and combustion activity of the samples was investigated. The homogenous mixing of the components in the sol-gel process could be maintained by SCD, and the hexaaluminate phase was almost the only phase of the resulting materials after calcination. H2-TPR revealed that the Mn3+ ions in the sample obtained by SCD were easier to be reduced than that by COD. Moreover, the samples obtained by SCD have higher surface area, narrower pore size distribution, and higher combustion activity than those obtained by COD.

  9. Application of finite element method and SPICE simulation for design optimization of oven-controlled crystal oscillators.

    Science.gov (United States)

    Hillerich, B; Nagler, O

    2001-11-01

    Thermal finite element method (FEM) calculations and SPICE-based dynamic thermal models are used to simulate and optimize the static and dynamic performance of miniaturized oven-controlled crystal oscillators (OCXOs). FEM can be used to generate the values of the SPICE circuit elements. Good agreement is achieved between simulation and measurement. Several application examples, including directly heated OCXOs, are discussed.

  10. Effect of Pre-cooking and Addition of Phosphate on the Quality of Catfish Fillets Baked in Convention Oven

    Science.gov (United States)

    Frozen fish fillets designed to be baked or reheated in the home oven have been one of the major ways fish are consumed in the US. Examples includes frozen salmon, tilapia, pollock, and cod with different types of pre-treatment such as precooked, marinated, or breaded and par-fried products. However...

  11. Hybrid solar-electric oven construction prototype; Construccion de prototipo de horno hibrido solar-electrico

    Energy Technology Data Exchange (ETDEWEB)

    Hernandez Roman, M. A; Pineda Pinon, J; Arcos Pichardo, A [CICATA, Santiago de Queretaro, Queretaro (Mexico)

    2013-03-15

    The oven construction consists of a solar collector system of cylindrical parabolic type, a heating through electrical resistance and a curing chamber. The warm fluid is air, which is injected into the chamber through forced draft. The temperature required in the system is within a range of 150 to 300 degrees Celsius. [Spanish] La construccion del horno consta de un sistema de captacion solar del tipo cilindrico parabolico, un sistema de calentamiento a traves de resistencias electricas y una camara de curado. El fluido a calentar es aire, el cual es inyectado dentro de la camara a traves de tiro forzado. La temperatura solicitada en el sistema es dentro de un rango de 150 a 300 grados centigrados.

  12. Baking sunflower hulls within an aluminum envelope in a common laboratory oven yields charcoal.

    Science.gov (United States)

    Arnal, Pablo Maximiliano

    2015-01-01

    Charcoals have been widely used by scientist to research the removal of contaminants from water and air. One key feature of charcoal is that it keeps macropores from the parent material - though anisotropically contracted - and can even develop meso- and micropores. However, the controlled thermochemical conversion of biomass into charcoal at laboratory scale normally requires special setups which involve either vacuum or inert gas. Those setups may not be affordable in research groups or educational institutions where the research of charcoals would be highly welcome. In this work, I propose a simple and effective method to steer the thermochemical process that converts sunflower hulls (SFH) into charcoal with basic laboratory resources. The carbonization method: •Place SFH in an airtight aluminum envelope.•Thermally treat SFH within the envelope in a common laboratory oven.•Open the envelope to obtain the carbonized sunflower hulls.

  13. New Coke Oven Facilities at Linhuan Coal Chemical Company Adopt LyondellBasell's Aromatics Extraction Process

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    @@ The new 80 kt/a coal chemical unit at the Linhuan Coal Chemical Company in Anhui province will adopt the aro-matics extraction process licensed by LyondellBasell Company. This unit is expected to come on stream by 2009.This technology is suitable for manufacture of high-purity aromatics with broad adaptability and large scale produc-tion capability. In the previous year LyondellBasell was awarded six patents on aromatics extraction process. It is told that the achievements to be adopted by the Linhuan Coal Chemical Company are partly a series of aromatics extrac-tion processes for recovery of coke oven light oil performed by LyondellBasell.

  14. Development of Hot Water Solar Oven for Low Temperature Thermal Processes

    Directory of Open Access Journals (Sweden)

    Segun R. BELLO

    2009-07-01

    Full Text Available The most useful form of the Hottel-Whiller-Bliss generalized performance equations for flat plate collector utilizing heat removal factor and loss coefficients is used to model a solar oven- water heating system for low thermal process application. The water heating system was designed, tested and evaluated with a daily collector efficiency of 51.82%, an average daily solar radiation of 689.23 (w/ºc per day and a useful gain by collector of 563.85 (w/ºc. Loss in collector is 116.39 (w/ºc and total average daily heat gain by water in collector is 292.26 (w/ºc. Average Daily storage heat capacity of 582.83 (KJ and the daily convected heat delivered to test chamber is 147.07 (KJ. The overall System efficiency of 25.24% was obtained.

  15. Drying and energy technologies

    CERN Document Server

    Lima, A

    2016-01-01

    This book provides a comprehensive overview of essential topics related to conventional and advanced drying and energy technologies, especially motivated by increased industry and academic interest. The main topics discussed are: theory and applications of drying, emerging topics in drying technology, innovations and trends in drying, thermo-hydro-chemical-mechanical behaviors of porous materials in drying, and drying equipment and energy. Since the topics covered are inter- and multi-disciplinary, the book offers an excellent source of information for engineers, energy specialists, scientists, researchers, graduate students, and leaders of industrial companies. This book is divided into several chapters focusing on the engineering, science and technology applied in essential industrial processes used for raw materials and products.

  16. Specific long non-coding RNAs response to occupational PAHs exposure in coke oven workers

    Directory of Open Access Journals (Sweden)

    Chen Gao

    2016-01-01

    Full Text Available To explore whether the alteration of lncRNA expression is correlated with polycyclic aromatic hydrocarbons (PAHs exposure and DNA damage, we examined PAHs external and internal exposure, DNA damage and lncRNAs (HOTAIR, MALAT1, TUG1 and GAS5 expression in peripheral blood lymphocytes (PBLCs of 150 male coke oven workers and 60 non-PAHs exposure workers. We found the expression of HOTAIR, MALAT1, and TUG1 were enhanced in PBLCs of coke oven workers and positively correlated with the levels of external PAHs exposure (adjusted Ptrend < 0.001 for HOTAIR and MALAT1, adjusted Ptrend = 0.006 for TUG1. However, only HOTAIR and MALAT1 were significantly associated with the level of internal PAHs exposure (urinary 1-hydroxypyrene with adjusted β = 0.298, P = 0.024 for HOTAIR and β = 0.090, P = 0.034 for MALAT1. In addition, the degree of DNA damage was positively associated with MALAT1 and HOTAIR expression in PBLCs of all subjects (adjusted β = 0.024, P = 0.002 for HOTAIR and β = 0.007, P = 0.003 for MALAT1. Moreover, we revealed that the global histone 3 lysine 27 trimethylation (H3K27me3 modification was positively associated with the degree of genetic damage (β = 0.061, P < 0.001 and the increase of HOTAIR expression (β = 0.385, P = 0.018. Taken together, our findings suggest that altered HOTAIR and MALAT1 expression might be involved in response to PAHs-induced DNA damage.

  17. Ambient Dried Aerogels

    Science.gov (United States)

    Jones, Steven M.; Paik, Jong-Ah

    2013-01-01

    A method has been developed for creating aerogel using normal pressure and ambient temperatures. All spacecraft, satellites, and landers require the use of thermal insulation due to the extreme environments encountered in space and on extraterrestrial bodies. Ambient dried aerogels introduce the possibility of using aerogel as thermal insulation in a wide variety of instances where supercritically dried aerogels cannot be used. More specifically, thermoelectric devices can use ambient dried aerogel, where the advantages are in situ production using the cast-in ability of an aerogel. Previously, aerogels required supercritical conditions (high temperature and high pressure) to be dried. Ambient dried aerogels can be dried at room temperature and pressure. This allows many materials, such as plastics and certain metal alloys that cannot survive supercritical conditions, to be directly immersed in liquid aerogel precursor and then encapsulated in the final, dried aerogel. Additionally, the metalized Mylar films that could not survive the previous methods of making aerogels can survive the ambient drying technique, thus making multilayer insulation (MLI) materials possible. This results in lighter insulation material as well. Because this innovation does not require high-temperature or high-pressure drying, ambient dried aerogels are much less expensive to produce. The equipment needed to conduct supercritical drying costs many tens of thousands of dollars, and has associated running expenses for power, pressurized gasses, and maintenance. The ambient drying process also expands the size of the pieces of aerogel that can be made because a high-temperature, high-pressure system typically has internal dimensions of up to 30 cm in diameter and 60 cm in height. In the case of this innovation, the only limitation on the size of the aerogels produced would be in the ability of the solvent in the wet gel to escape from the gel network.

  18. Ocean Dynamics: Vietnam DRI

    Science.gov (United States)

    2014-09-30

    Dynamics: Vietnam DRI Robert Pinkel Marine Physical Laboratory Scripps Institution of Oceanography La Jolla California 92093-0213 Phone: (858) 534...DATES COVERED 00-00-2014 to 00-00-2014 4. TITLE AND SUBTITLE Ocean Dynamics: Vietnam DRI 5a. CONTRACT NUMBER 5b. GRANT NUMBER 5c. PROGRAM...cycle.. The Thorpe-scale estimates are local to Site III. South China Sea Process Cruise 2014 Under Vietnam DRI funding, Researcher Drew Lucas

  19. Dry etching for microelectronics

    CERN Document Server

    Powell, RA

    1984-01-01

    This volume collects together for the first time a series of in-depth, critical reviews of important topics in dry etching, such as dry processing of III-V compound semiconductors, dry etching of refractory metal silicides and dry etching aluminium and aluminium alloys. This topical format provides the reader with more specialised information and references than found in a general review article. In addition, it presents a broad perspective which would otherwise have to be gained by reading a large number of individual research papers. An additional important and unique feature of this book

  20. R-Index Measure of Microencapsulated Tributyrin in Gamma-Cyclodextrin Influenced by Drying Method.

    Science.gov (United States)

    Donovan, Joseph D; Lee, Soo-Yeun; Lee, Youngsoo

    2016-09-01

    Microencapsulation is commonly used in the food industry for a variety of purposes including added ingredient functionally and taste-masking for those ingredients with negative sensory qualities. Tributyrin (TB), a source intestinally-essential butyric acid, possesses negative aroma (cheesy, fecal) and taste (bitter) qualities. This has significantly limited its use in food applications for the potential improvement of intestinal health. Utilizing spray drying and low-temperature oven drying, microcapsules containing TB were produced using whey (WPI), WPI and inulin, and gamma-cyclodextrin (GCD). To determine how microcapsule formulation and drying method affected the perception of TB relative to a control, microencapsulated and free TB were added to an infant formula system and evaluated using the rating method to determine R-index measures. Pooled R-index measures (α = 0.01, 2-tailed, and n = 170) indicated that the only microcapsule not significantly different from the control (R-index below 57.95%) was the GCD and TB oven dried (GCT OD) microcapsule. All other WPI, WPI-inulin, and GCD and TB spray-dried (GCT SD) microcapsules were all significantly different from the control. Average individual R-index results indicated that all microcapsules in infant formula, except for GCT OD, were significantly different (P < 0.01) from the control formula but not from free TB. Spray drying may create microcapsules with surface TB and disturb the GCD-TB complex, allowing free, and surface TB to be perceived by the panelists. The GCT OD microcapsule has the potential to be used for the potential oral treatment of intestinal disorders in functional food applications without the negative sensory qualities of TB.

  1. Significant Positive Correlation of Plasma BPDE-Albumin Adducts to Urinary 1-Hydroxypyrene in Coke Oven Workers

    Institute of Scientific and Technical Information of China (English)

    HONG WANG; TANG-CHUN WU; XIAO-BO YANG; AI-LIN LIU; HONG-YAN ZHEN; LIANG GUO; HUA-SHAN LIANG; YONG-YI BI; YUN BAI; YONG-WEN CHEN

    2007-01-01

    Objective To investigate the application of BPDE-albumin adducts as monitoring biomarkers for coke oven workers exposed to polycyclic aromatic hydrocarbons(PAHs)and to explore possible relationship between BPDE-albumin adducts and urinary 1-hydroxypyrene (1-OHP)levels in them.Methods Thirty-seven coke oven workers from a coke plant and 47 controls without the occupational exposure to PAHs were recruited in this study.The levels of plasma BPDE-albumin adducts and urinary 1-OHP were analyzed using high performance liquid chromatography.Results The median levels of BPDE-albumin adducts(42.10 fmol/mg albumin)and urinary 1-OHP(5.46 μmol/mol creatinine)were significantly higher in coke oven workers than in controls(14.16 fmol/mg albumin,2.96 μmol/mol creatinine,respectively;P<0.01).Multiple logistic regression analysis showed that coke oven workers were at higher risk of having BPDE-albumin adduct levels above 25.30 prnol/mg albumin(OR=1.79,P<0.01)and urinary 1-OHP levels above 4.13 μmol/mol creatinine(OR=2.45,P<0.05).There was a positive correlation between the levels of BPDE-albumin adducts and urinary 1-OHP in all subjects(rs=0.349,P<0.01).Conclusion BPDE-albumin adduct is a useful biomarker for monitoring long-term exposure to PAHs,and plasma BPDE-albumin adducts level is significantly correlated to urinary 1-OHP levels in coke oven workers.

  2. Product Standarization of Ginger (Zingiber officinale Rosc. and Red Ginger (Zingiber officinale var. Rubrum Simplicia through Washing Time, Slice Thickness and Raw Materials Drying Process Optimization

    Directory of Open Access Journals (Sweden)

    Nita Kusumawati

    2017-02-01

    Full Text Available On this study has been conducted product standardization of ginger and red ginger simplicias as one of post-harvest processed form. To get ginger and red ginger simplicia product with high quality, has been done the optimization on the stage of washing, slicing, and drying process. Optimization has done in a range of 1-3 minutes washing time and raw material sliced thickness of 0.15 cm and 0.30 cm. In addition, the production of the entire simplicia has done with three drying methods, including sundried, sunlight through the intermediary of black fabric and dried by the oven. Specifically for the dried by the oven, has conducted optimization on the drying temperatures of 70° C; 85° C; 100˚C; and 115˚C. The analysis results of active compound content in the simplicia product indicates that the product of ginger and red ginger simplicia with optimum quality has obtained from the production process by washing time for 1 minute, slicing thickness of 0.15 cm, and oven drying method using temperature of 115° C. The ginger and red ginger simplicia product with optimum active compound content obtained by drying time, each for 310 minutes and 280 minutes. The ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 1.7%; 0.86%; 56.90%; 42.50%; and 21.54%. Meanwhile, the red ginger simplicia products contain essential oils, oleoresins, zingiberene in essential oils, gingerol and shogaol in the oleoresins, each by 2.11%; 0.88%; 78.60%; 80.06%; and 8.02%. Thus, it can be said that, overall, red ginger simplicia product contains an active compound higher than the ginger simplicia product.

  3. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Tips & Prevention News Ask an Ophthalmologist Patient Stories Español Eye Health / Eye Health A-Z Dry Eye ... Eye Treatment What Is Dry Eye? Leer en Español: ¿Qué Es el Ojo Seco? Written By: Kierstan ...

  4. Effects of Different Drying Methods and Storage Time on Free Radical Scavenging Activity and Total Phenolic Content of Cosmos Caudatus.

    Science.gov (United States)

    Mediani, Ahmed; Abas, Faridah; Tan, Chin Ping; Khatib, Alfi

    2014-05-07

    The present study was conducted to determine the effect of air (AD), oven (OD) and freeze drying (FD) on the free radical scavenging activity and total phenolic content (TPC) of Cosmos caudatus and the effect of storage time by the comparison with a fresh sample (FS). Among the three drying methods that were used, AD resulted in the highest free radical scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) (IC50 = 0.0223 mg/mL) and total phenolic content (27.4 g GAE/100 g), whereas OD produced the lowest scavenging activity and TPC value. After three months of storage, the dried samples showed a high and consistent free radical scavenging activity when compared to stored fresh material. The drying methods could preserve the quality of C. caudatus during storage and the stability of its bioactive components can be maintained.

  5. Physical quality of grains subjected to moistening and drying processes for marketing

    Directory of Open Access Journals (Sweden)

    Paulo C. Coradi

    Full Text Available ABSTRACT The aim was to evaluate the physical quality of conventional and transgenic corn grains, through drying and wetting processes for marketing. The experimental design was completely randomized in a factorial scheme (7 x 3 x 2, corresponding to seven drying times (0, 20, 40, 60, 80, 100 and 120 min, three temperatures of the drying air (80, 100 and 120 °C and two hybrids of corn (conventional AG 1051 and transgenic Herculex@ 30S31H. Grain drying was held in convection oven with forced air ventilation while the wetting was done in a B.O.D chamber. The water movement in the grain, the volume and the electrical conductivity were evaluated periodically. The results showed that the transgenic corn grain reduced the negative effects of drying and moistening on the physical quality. The increase in drying air temperature accelerated the physical deterioration of conventional and transgenic corn grains. The increase in water content by the moistening process caused losses in grain physical quality, similar to the drying process, for both the conventional and transgenic corn grains.

  6. Kinetic and thermodynamic properties of soybean grains during the drying process

    Directory of Open Access Journals (Sweden)

    Daniel Emanuel Cabral de Oliveira

    2013-09-01

    Full Text Available The aims of this work were to adjust different mathematical models to experimental data describing the drying of the Valiosa cultivar soybean grain, to determine and to evaluate the effective diffusion coefficient and to obtain the activation energy and the thermodynamic properties of the drying process under different air conditions. The experiments were conducted at the Federal Institute of Education, Science and Technology of Goiás (Instituto Federal de Educação, Ciência e Tecnologia Goiano – Câmpus Rio Verde. The Valiosa cultivar soybean grains, with an initial moisture content on a dry basis of 0.56 (d.b., decimal, were dried in an oven with forced air ventilation at five different temperatures (40, 55, 70, 85 and 100°C until reaching a moisture content of 0.133±0.019 (d.b.. Of the models analyzed, Page’s model was selected to best represent the drying phenomenon. The effective diffusion coefficient of soybeans increased with the air temperature and was described by the Arrhenius equation; an activation energy of 22.77 kJ mol–1 was reported for liquid diffusion in the drying of the soybeans. The enthalpy and entropy decreased with increasing temperature, while the Gibbs free energy increased with increasing drying temperature.

  7. Dry imaging cameras

    Directory of Open Access Journals (Sweden)

    I K Indrajit

    2011-01-01

    Full Text Available Dry imaging cameras are important hard copy devices in radiology. Using dry imaging camera, multiformat images of digital modalities in radiology are created from a sealed unit of unexposed films. The functioning of a modern dry camera, involves a blend of concurrent processes, in areas of diverse sciences like computers, mechanics, thermal, optics, electricity and radiography. Broadly, hard copy devices are classified as laser and non laser based technology. When compared with the working knowledge and technical awareness of different modalities in radiology, the understanding of a dry imaging camera is often superficial and neglected. To fill this void, this article outlines the key features of a modern dry camera and its important issues that impact radiology workflow.

  8. 家用微波炉智商评测体系的分析%Research on Intelligence Quotient Evaluation System for Household Microwave Oven

    Institute of Scientific and Technical Information of China (English)

    黄智成

    2014-01-01

    以家用微波炉为例,结合智能家电的功能和特性,并根据家用微波炉信息化指数和产品智商评测规范,介绍微波炉的智商评价体系。%Taking an example of intelligent household microwave oven in this paper, the function and significance of intelligent household electrical appliance are analyzed. And according to specification of informatization index and intelligence quotient evaluation for household microwave oven, the paper introduces the evaluation system of household microwave oven.

  9. Degradation Dynamics and Dietary Risk Assessments of Two Neonicotinoid Insecticides during Lonicera japonica Planting, Drying, and Tea Brewing Processes.

    Science.gov (United States)

    Fang, Qingkui; Shi, Yanhong; Cao, Haiqun; Tong, Zhou; Xiao, Jinjing; Liao, Min; Wu, Xiangwei; Hua, Rimao

    2017-03-01

    The degradation dynamics and dietary risk assessments of thiamethoxam and thiacloprid during Lonicera japonica planting, drying, and tea brewing processes were systematically investigated using high-performance liquid chromatography. The half-lives of thiamethoxam and thiacloprid were 1.0-4.1 d in the honeysuckle flowers and leaves, with degradation rate constants k ranging from -0.169 to -0.696. The safety interval time was 7 d. The sun- and oven-drying (70 °C) percent digestions were 59.4-81.0% for the residues, which were higher than the shade- and oven-drying percentages at lower temperatures (30, 40, 50, and 60 °C, which ranged from 37.7% to 57.0%). The percent transfers of thiamethoxam and thiacloprid were 0-48.4% and 0-25.2%, respectively, for the different tea brewing conditions. On the basis of the results of this study, abiding by the safety interval time is important, and using reasonable drying methods and tea brewing conditions can reduce the transfer of thiamethoxam and thiacloprid to humans.

  10. Stripping with dry ice

    Science.gov (United States)

    Malavallon, Olivier

    1995-04-01

    Mechanical-type stripping using dry ice (solid CO2) consists in blasting particles of dry ice onto the painted surface. This surface can be used alone or in duplex according to type of substrate to be treated. According to operating conditions, three physical mechanisms may be involved when blasting dry ice particles onto a paint system: thermal shock, differential thermal contraction, and mechanical shock. The blast nozzle, nozzle travel speed, blast angle, stripping distance, and compressed air pressure and media flow rate influence the stripping quality and the uniformity and efficiency obtained.

  11. Digestion of plastic materials for the determination of toxic metals with a microwave oven for household use.

    Science.gov (United States)

    Sakurai, Hiroki; Noro, Junji; Kawase, Akira; Fujinami, Masanori; Oguma, Koichi

    2006-02-01

    A rapid sample-digestion method for the determination of toxic metals, cadmium, chromium, and lead, in polyethylene and polyvinyl chloride has been developed by using a microwave oven for household use. An appropriate amount of the sample taken in a PTFE decomposition vessel was mixed with nitric acid or nitric and sulfuric acids. The vessel was heated in a microwave oven by a predetermined operating program. The digested sample was diluted to a definite volume with water after evaporating most of the nitric acid. The precipitate, if formed, was filtered off by a membrane filter. The metals were determined by ICP-AES. The sample digestion required 5 min (for 20-mg sample) to 25 min (for 60-mg sample). The analytical results obtained for cadmium, chromium, and lead in a polyethylene certified reference material, BCR-680, digested with nitric acid, were in good agreement with the certified values.

  12. [Little Dry Creek Drainage

    Data.gov (United States)

    US Fish and Wildlife Service, Department of the Interior — Map of the drainage boundary, direction of flow, canals and ditches, and streets for the drainage study plan and profile for Little Dry Creek sub area in the North...

  13. What Is Dry Eye?

    Medline Plus

    Full Text Available ... information about eye health and preserving your vision. Privacy Policy Related New Dry Eye Treatment is a ... the Academy Financial Relationships with Industry Medical Disclaimer Privacy Policy Terms of Service For Advertisers For Media ...

  14. Cold Vacuum Drying Facility

    Data.gov (United States)

    Federal Laboratory Consortium — Located near the K-Basins (see K-Basins link) in Hanford's 100 Area is a facility called the Cold Vacuum Drying Facility (CVDF).Between 2000 and 2004, workers at the...

  15. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Pediatric Ophthalmology Education Center Oculofacial Plastic Surgery Center Laser Surgery Education Center Redmond Ethics Center Global Ophthalmology Guide Eye ... What Is Dry Eye? Leer en Español: ¿Qué ...

  16. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Dry Eye Symptoms Related Ask an Ophthalmologist Answers Can a six-month dissolvable punctal plug be removed ... insert a permanent punctal plug? Sep 12, 2017 Can you explain why I have halos and blurry ...

  17. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Pediatric Ophthalmology Education Center Oculofacial Plastic Surgery Center Laser Surgery Education Center Redmond Ethics Center Global Ophthalmology Guide ... What Is Dry Eye? Written By: Kierstan Boyd ...

  18. What Is Dry Eye?

    Medline Plus

    Full Text Available ... about eye health and preserving your vision. Privacy Policy Related New Dry Eye Treatment is a Tear- ... Academy Financial Relationships with Industry Medical Disclaimer Privacy Policy Terms of Service For Advertisers For Media Ophthalmology ...

  19. Development of natural gas prototypes ovens aided for virtual reality; Desenvolvimento de fornos prototipos a gas natural auxiliado pela realidade virtual

    Energy Technology Data Exchange (ETDEWEB)

    Mirapalheta, F.; Silva, D.R.; Castro, I.R. [Rio Grande do Norte Univ., Natal, RN (Brazil). Dept. de Quimica]. E-mail: fpalheta@ccet.ufrn.br; djalma@ccet.ufrn.br; italorc@yahoo.com

    2003-07-01

    The Universidade Federal do Rio Grande do Norte has been developing prototype ovens, which work with natural gas. All the project of the prototypes, which will be applied to ceramic, bread bake industry and incineration of the hospital garbage, needs to be studied, developed and tested carefully until its conclusion. Then VRML language (Virtual Reality Modelling Language) is used as a tool in the study of the engineering projects and simulation of some tests, as for example the simulation of the trajectory and changes of the load in the oven of ceramic sector. The main benefits of the use of this tool are: finding and solving problems in the project of the prototypes faster; optimization in the project since the three-dimensional visualization facilitates the study; simulation of aspects of functioning of the ovens before its construction; and to make possible the remote training for the use of these ovens, because VRML was made for the internet. (author)

  20. A small PV-module for 3.6 kW(thermal) stand-alone solar oven tracking system

    Energy Technology Data Exchange (ETDEWEB)

    Urbano Castelan, J.A. [CINVESTAV-IPN, Mexico, D.F. (Mexico). Electric Engineering Dept.]|[SEPI-ESIME and ICE-ESIME Professional Unit ' Adolfo Lopez Mateos' , Mexico, D.F. (Mexico); Matsumoto, Yasuhiro; Asomoza P., R. [CINVESTAV-IPN, Mexico, D.F. (Mexico). Electric Engineering Dept.; Martinez Munoz, A.; Escoto Mora, G.; Sotelo Trujillo, A.; Aceves Hernandez, F.J.; Jacome Rodriguez, A. [SEPI-ESIME and ICE-ESIME Professional Unit ' Adolfo Lopez Mateos' , Mexico, D.F. (Mexico)

    2004-07-01

    This article shows how 3.6 kWTH solar oven concentrating system is operated by using only 5 watt-peak PV-module for its tracking system. The solar oven is autonomous and designed for Marias Islands, Mexican rural area for food cooking, sea water distillation and medical instrumental sterilization. The PV-module charges continuously energy in a capacitive storage to move two 12 DCV motors of 36W each. These electric motors adjusts azimuth and altitude depending of solar position determined by an electronic optical sensor for an optimum concentration position. There have been made two versions for this purpose, the first one consists on digital states (on/off) for light and dark conditions over a ''Greek cross'', and the second one provides redundancy because it has two detection elements besides it is possible to have coarse, medium and fine The solar oven system of 360 mirrors (10X10cm2 each) achieves temperature of about 300 C at its oil-container. This oil-container transmits the heat directly to the commercial kettle, maintaining 120 C at the pressure of 1.05kg/cm2. Maria's Islands has an average of 340 sunny days in a year. We expect a contribution for forest conservation avoiding firewood consumption in the near future. Foregoing Mexican rural area has great potential in solar resources for their inhabitant needs. Food cooking, water distillations are most important daily-life activities. In Mexico, solar cooking oven has been introduced since 1955, however, this cooking technique was not assimilated due to the local people's social and cultural aspects. This development is intended to be applied in those rural areas in Mexican Republic because there are 28 million people that still use firewood leading to diverse problems such as health pulmonary emphysema, body burnings, deforestation, and CO2 emissions. (orig.)

  1. The association of XRCC1 haplotypes and chromosomal damage levels in peripheral blood lymphocyte among coke-oven workers

    Energy Technology Data Exchange (ETDEWEB)

    Shuguang Leng; Juan Cheng; Linyuan Zhang; Yong Niu; Yufei Dai; Zufei Pan; Bin Li; Fengsheng He; Yuxin Zheng [Chinese Center for Disease Control and Prevention, Beijing (China). National Institute of Occupational Health and Poison Control

    2005-05-15

    Theoretically, a haplotype has a higher level of heterozygosity than individual single nucleotide polymorphism (SNP) and the association study based on the haplotype may have an increased power for detecting disease associations compared with SNP-based analysis. In this study, we investigated the effects of four haplotype-tagging SNPs (htSNP) and the inferred haplotype pairs of the X-ray cross-complementing group 1 (XRCC1) gene on chromosome damage detected by the cytokinesis-block micronucleus assay. The study included 141 coke-oven workers with exposure to a high level of polycyclic aromatic hydrocarbons and 66 nonexposed controls. The frequencies of total MN and MNed cells were borderline associated with the Arg{sup 194}Trp polymorphism (P = 0.053 and P = 0.050, respectively) but not associated with the Arg{sup 280}His, Arg{sup 399}Gln and Gln{sup 632}Gln polymorphisms among coke-oven workers. Five haplotypes, including CGGG, TGGG, CAGG, CGAG, and CGGA, were inferred based on the four htSNPs of XRCC1 gene. The haplotype CGGG was associated with the decreased frequencies of total MN and MNed cells, and the haplotypes TGGG and CGAG were associated with the increased frequencies of total MN and MNed cells with adjustment for covariates among coke-oven workers. This study showed that the haplotypes derived from htSNPs in the XRCC1 gene were more likely than single SNPs to correlate with the polycyclic aromatic hydrocarbon-induced chromosome damage among coke-oven workers.

  2. Correlation between self-ignition of a dust layer on a hot surface and in baskets in an oven

    OpenAIRE

    2008-01-01

    International audience; Evaluation of self-ignition hazard of bulk materials requires experimental determination of self-ignition temperatures as a function of volume. There are two standardised methods : determination of the self-ignition temperature of dust samples in oven and measurement of the self-ignition temperature of a dust layer deposited on a hot surface. Sometimes, the sample behaviour during these tests makes the second method difficult to apply. The self-ignition phenomena in th...

  3. Electro-dry-adhesion.

    Science.gov (United States)

    Krahn, Jeffrey; Menon, Carlo

    2012-03-27

    This work presents novel conductive bioinspired dry adhesives with mushroom caps that enable the use of a synergistic combination of electrostatic and van der Waals forces (electro-dry-adhesion). An increase in shear adhesion bond strength of up to 2046% on a wide range of materials is measured when a maximum electrical field of 36.4 V μm(-1) is applied. A suction effect, due to the shape of the dry adhesive fibers, on overall adhesion was not noted for electro-dry-adhesives when testing was performed at both atmospheric and reduced pressure. Utilization of electrostatics to apply a preloading force to dry adhesive fiber arrays allows increased adhesion even after electrostatic force generation has been halted by ensuring the close contact necessary for van der Waals forces to be effective. A comparison is made between self-preloading of the electro-dry-adhesives and the direct application of a normal preloading pressure resulting in nearly the same shear bond strength with an applied voltage of 3.33 kV on the same sample.

  4. Hybrid Modeling of Flotation Height in Air Flotation Oven Based on Selective Bagging Ensemble Method

    Directory of Open Access Journals (Sweden)

    Shuai Hou

    2013-01-01

    Full Text Available The accurate prediction of the flotation height is very necessary for the precise control of the air flotation oven process, therefore, avoiding the scratch and improving production quality. In this paper, a hybrid flotation height prediction model is developed. Firstly, a simplified mechanism model is introduced for capturing the main dynamic behavior of the process. Thereafter, for compensation of the modeling errors existing between actual system and mechanism model, an error compensation model which is established based on the proposed selective bagging ensemble method is proposed for boosting prediction accuracy. In the framework of the selective bagging ensemble method, negative correlation learning and genetic algorithm are imposed on bagging ensemble method for promoting cooperation property between based learners. As a result, a subset of base learners can be selected from the original bagging ensemble for composing a selective bagging ensemble which can outperform the original one in prediction accuracy with a compact ensemble size. Simulation results indicate that the proposed hybrid model has a better prediction performance in flotation height than other algorithms’ performance.

  5. Lipid composition of thermophilic Geobacillus sp. strain GWE1, isolated from sterilization oven.

    Science.gov (United States)

    Shah, Siddharth P; Jansen, Susan A; Taylor, Leeandrew Jacques-Asa; Chong, Parkson Lee-Gau; Correa-Llantén, Daniela N; Blamey, Jenny M

    2014-05-01

    GWE1 strain is an example of anthropogenic thermophilic bacterium, recently isolated from dark crusty material from sterilization ovens by Correa-Llantén et al. (Kor. J. Microb. Biotechnol. 2013. 41(3):278-283). Thermostability is likely to arise from the adaptation of macromolecules such as proteins, lipids and nucleic acids. Complex lipid arrangement and/or type in the cell membrane are known to affect thermostability of microorganisms and efforts were made to understand the chemical nature of the polar lipids of membrane. In this work, we extracted total lipids from GWE1 cell membrane, separated them by TLC into various fractions and characterize the lipid structures of certain fractions with analytical tools such as (1)H, (13)C, (31)P and 2D NMR spectroscopy, ATR-FTIR spectroscopy and MS(n) spectrometry. We were able to identify glycerophosphoethanolamine, glycerophosphate, glycerophosphocholine, glycerophosphoglycerol and cardiolipin lipid classes and an unknown glycerophospholipid class with novel MS/MS spectra pattern. We have also noticed the presence of saturated iso-branched fatty acids with NMR spectra in individual lipid classes.

  6. Performance Evaluation of a Double-Glazed Box-Type Solar Oven with Reflector

    Directory of Open Access Journals (Sweden)

    Joshua Folaranmi

    2013-01-01

    Full Text Available This research paper describes the performance evaluation of a double-glazed box-type solar oven with reflector fabricated using locally available materials, compressed sawdust with binder; size of the box is 700 mm ×  700 mm × 400 mm and 10 mm thickness. The experimental solar cooker consists of an aluminium absorber plate (1 mm painted matt black and a double-glazed lid. The bottom and sides are lagged with fibreglass wool insulator, thickness = 50 mm,  W/m°C. The reflector consists of a wooden-framed commercially available specular plane mirror which is sized to form a cover for the box when not being in use. Its thermal performance was tested according to the ASAE International Test procedure and Bureau of Indian Standards (BIS for testing the thermal performance of box-type solar cooker. Thermal performance experiments were conducted in order to determine the first figure of merit (F1, the second figure of merit (F2 and standard cooking power (Ps. The obtained test results were employed to calculate the two figures of merit (F1, and F2 and the standard cooking power (P50 to be 0.11 Km2w−1, 0.31, and 23.95 W, respectively. Finally, the results illustrated that the cooker has a good reliability for cooking food and boiling water.

  7. Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.

    Science.gov (United States)

    Cinquanta, L; Albanese, D; Cuccurullo, G; Di Matteo, M

    2010-01-01

    The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 degrees C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-value of 22.1 degrees C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 degrees C for 1 min. Total of 7 carotenoid compounds were quantified during MW heating: zeaxanthin and beta-carotene content decreased by about 26%, while no differences (P < 0.05) were found for beta-cryptoxanthin in the same trial. A slight decrease in vitamin C content was monitored after MW heating. Results showed that MW heating with a fine temperature control could result in promising stabilization treatments.

  8. Optimization of pretreatments and process parameters for sorghum popping in microwave oven using response surface methodology.

    Science.gov (United States)

    Mishra, Gayatri; Joshi, Dinesh C; Mohapatra, Debabandya

    2015-12-01

    Sorghum is a popular healthy snack food. Popped sorghum was prepared in a domestic microwave oven. A 3 factor 3 level Box and Behneken design was used to optimize the pretreatment conditions. Grains were preconditioned to 12-20 % moisture content by the addition of 0-2 % salt solutions. Oil was applied (0-10 % w/w) to the preconditioned grains. Optimization of the pretreatments was based on popping yield, volume expansion ratio, and sensory score. The optimized condition was found at 16.62 % (wb), 0.55 % salt and 10 % oil with popping yield of 82.228 %, volume expansion ratio of 14.564 and overall acceptability of 8.495. Further, the microwave process parameters were optimized using a 2 factor 3 level design having microwave power density ranging from 9 to 18 W/g and residence time ranging from 100 to 180 s. For the production of superior quality pop sorghum, the optimized microwave process parameters were microwave power density of 18 Wg(-1) and residence time of 140 s.

  9. Relationship between moisture content and electrical impedance of carrot slices during drying

    Science.gov (United States)

    Kertész, Ákos; Hlaváčová, Zuzana; Vozáry, Eszter; Staroňová, Lenka

    2015-01-01

    Electrical properties of food materials can give information about the inner structure and physiological state of biological tissues. Generally, the process of drying of fruits and vegetables is followed by weight loss. The aim of this study was to measure the impedance spectra of carrot slices during drying and to correlate impedance parameters to moisture content in different drying periods. Cylindrical slices were cut out from the carrot root along the axis. The slices were dried in a Venticell 111 air oven at 50°C. The weight of the slices was measured with a Denver SI-603 electronic analytical and precision balance. The weighing of the samples was performed every 30 min at the beginning of drying and every 60 min after the process. The moisture content of the samples was calculated on wet basis. The magnitude and phase angle of electrical impedance of the slices were measured with HP 4284A and 4285A precision LCR meters in the frequency range from 30 Hz to 1 MHz and from 75 kHz to 30 MHz, respectively, at voltage 1 V. The impedance measurement was performed after weighting. The change in the magnitude of impedance during drying showed a good correlation with the change in the moisture content.

  10. Development of a Microwave System for Highly-Efficient Drying of Fish

    Directory of Open Access Journals (Sweden)

    Yuttapong PIANROJ

    2006-06-01

    Full Text Available Dried fish is an important product of Nakhon Si Thammarat province, located in southern Thailand. Fish are conventionally dried using heat from the sun or heat from burning wood as energy sources. These drying methods have problems such as low efficiency and environmental problems. Exploiting the strong electric dipole of the water molecules in the fish, which allows the fish to absorb microwave energy effectively, we have developed a novel microwave heating system for the efficient drying of fish. The system utilizes a high-voltage power supply so that the magnetron can generate a microwave field continuously, and its output power can be adjusted from 0 - 200 W making it very different to commercial microwave oven. The waveguide is designed for effective transmission of microwave fields into the multi-mode heating cavity. The experimental results reveal that heat produced by the microwave system causes evaporation of moisture from the fish making it possible to produce high quality dried fish. The drying process also shows a dependence of fish surface temperature and moisture content on the radiation time and microwave power.

  11. INFLUENCE OF HEAT TREATMENT ON THE DEFECTS OF DRYING Hovenia dulcis Thunb. WOOD

    Directory of Open Access Journals (Sweden)

    Magnos Alan Vivian

    2011-05-01

    Full Text Available This study aimed to evaluate the influence of heat treatments of heating and freezing in the drying defects of Hovenia dulcis Thunb. wood. For this, were used samples from such species of wood concerned with dimensions of 2 x 10 x 20 cm. The heat treatments of heating and freezing were conducted in tank heated to 85ºC and in a freezer at -18ºC, respectively, where the samples remained during 12 and 24 hours for both treatments. After those pre-treatment, the samples were dried an electric oven with forced air circulation at temperatures of 60 and 90°C until the final moisture content achieves set 0 to 2%. The heat treatments showed different effects in function of defects of drying, While heating and freezing treatments reduced the bending towards the samples which did not suffer any of those treatments, the IRT tended to increase it. For the temperatures of drying, the samples submitted to 60ºC showed less pronounced defects, indicating that drying mild drying temperatures decrease the incidence of defects.

  12. In vitro starch digestibility and expected glycemic index of pound cakes baked in two-cycle microwave-toaster and conventional oven.

    Science.gov (United States)

    García-zaragoza, Francisco J; Sánchez-Pardo, María E; Ortiz-Moreno, Alicia; Bello-Pérez, Luis A

    2010-11-01

    Bread baking technology has an important effect on starch digestibility measured as its predicted glycemic index tested in vitro. The aim of this work was to evaluate the changes in predicted glycemic index of pound cake baked in a two-cycle microwave toaster and a conventional oven. The glycemic index was calculated from hydrolysis index values by the Granfeldt method. Non-significant differences (P > 0.05) were found in hydrolysis index (60.67 ± 3.96 for the product baked in microwave oven and 65.94 ± 4.09 for the product baked in conventional oven) and predicted glycemic index content (60.5 for product baked in microwave oven and 65 for the product baked in conventional oven) in freshly-baked samples. Results clearly demonstrate that the baking pound cake conventional process could be replicated using a two-cycle multifunction microwave oven, reducing the traditional baking time. Further research is required in order to achieve pound cake crumb uniformity.

  13. 微波炉电磁场仿真匹配%Simulation Match of Electromagnetic Field in Microwave Oven

    Institute of Scientific and Technical Information of China (English)

    陈又鲜; 曾葆青; 唐相伟

    2013-01-01

    The typical M20L microwave oven was taken as representative and used computer simulation technology to study the match problems of cavity. Through the entity modeling of microwave oven and setting of electrical characteristics parameter of medium material in cavity, it studied and simulated M20L microwave ovea Results were in line with the actual test data, and verified the accuracy of model. On that basis, it researched the influence microwave oven cavity's structure parameters on the performance of the match, found the main parameters of influencing match are: height of cavity roof, position of waveguide, coupling window and roller height, etc. The optimization design of the main parameters solved the M20L microwave oven's problems such as striking fire and fusing shaft, also improved output efficiency, and further experiments or research confirmed that the microwave oven's various performance meet the requirements.%以典型的M20L微波炉为代表,采用计算机仿真技术,研究微波炉腔体的匹配问题.对微波炉实体建模和设置腔体内介质材料电特性参数,并进行了仿真研究,得到的结果与实际测试数据一致,验证了建模的准确性.在此基础上研究了微波炉腔体结构参数对匹配性能的影响,找到了影响匹配的主要参数(炉腔预板高度、波导位置、耦合窗和转环滚轮高度等).通过对主要参数的优化设计解决了M20L微波炉的打火、熔轴等问题,并提高了输出效率,进一步的实验研究证实该微波炉各项性能满足要求.

  14. Autochthonous "Bjelovars dried cheese"

    Directory of Open Access Journals (Sweden)

    Slavko Kirin

    2006-12-01

    Full Text Available «Dried cheese» is in autochthonous group of Bjelovar region cheeses which is still produced in rural domestic scale. The name of cheese originates from production procedure - drying for longer or shorter period in airy place after which the cheese is smoked, or is smoked only without drying. This type of cheese is produced in whole central region of Croatia which includes Međimurje, Podravina, Bilogora; Moslavina, Posavina and region around the capital. The aim of this paper is to describe and determine sensory, chemical and microbiological composition to determine its characteristics and production standards. As standards for sensory properties following characteristics can be used: a Outer shape: dimensions: diameter: 140-145 mm, height: 58-61 mm, mass: 700-750 g, equal, rounded shape, smooth skin, equal colour; b Consistency: easily cut, elastic, soft; c Cut: nicely combined white body, few improper holes of equal size; d Odour: pleasant milky acid odour, fairly smoky; e Taste: Fairly milky acidic taste, medium salty, fairly smoky taste. Depending on fat in dry matter content and water content in non fat dry matter, analyzed samples can be characterized as quarter fat, soft and semidry cheese. Higher acidity and saltiness was determined in some samples, microbiological analyses has shown that the most common contaminants are yeasts and moulds.

  15. Drying of Malaysian Capsicum annuum L. (Red Chili) Dried by Open and Solar Drying

    OpenAIRE

    Ahmad Fudholi; Mohd Yusof Othman; Mohd Hafidz Ruslan; Kamaruzzaman Sopian

    2013-01-01

    This study evaluated the performance of solar drying in the Malaysian red chili (Capsicum annuum L.). Red chilies were dried down from approximately 80% (wb) to 10% (wb) moisture content within 33 h. The drying process was conducted during the day, and it was compared with 65 h of open sun drying. Solar drying yielded a 49% saving in drying time compared with open sun drying. At the average solar radiation of 420 W/m2 and air flow rate of 0.07 kg/s, the collector, drying system, and pickup de...

  16. Production of Salvianolic Acid B in Roots of Salvia miltiorrhiza (Danshen During the Post-Harvest Drying Process

    Directory of Open Access Journals (Sweden)

    Guo-Jun Zhou

    2012-02-01

    Full Text Available Drying is the most common and fundamental procedure in the post-harvest processing which contributes to the quality and valuation of medicinal plants. However, attention to and research work on this aspect is relatively poor. In this paper, we reveal dynamic variations of concentrations of five major bioactive components, namely salvianolic acid B (SaB, dihydrotanshinone I, cryptotanshinone, tanshinone I and tanshinone IIA, in roots of Salvia miltiorrhiza (Dashen during the drying process at different oven temperatures. A minor amount of SaB was found in fresh materials while an noticeable increase in SaB was detected in drying at 50~160 °C. The maximal value occured after 40 min of drying at 130 °C and its variation showed a reverse V-shaped curve. Production of SaB exhibited a significant positive correlation with drying temperatures and a significant negative correlation with sample moistures. The amounts of tanshinones were nearly doubled in the early stage of drying and their variations showed similar changing trends with drying temperatures and sample moistures. The results supported our speculation that postharvest fresh plant materials, especially roots, were still physiologically active organs and would exhibit a series of anti-dehydration mechanisms including production of related secondary metabolites at the early stage of dehydration. Hence, the proper design of drying processes could contribute to promoting rather than reducing the quality of Danshen and other similar medicinal plants.

  17. Bioactivity of Rosmarinus officinalis essential oils against Apis mellifera, Varroa destructor and Paenibacillus larvae related to the drying treatment of the plant material.

    Science.gov (United States)

    Maggi, M; Gende, L; Russo, K; Fritz, R; Eguaras, M

    2011-02-01

    In this study, chemical composition, physicochemical properties and bioactivity of two essential oils of Rosmarinus officinalis extracted from plant material with different drying treatments against Apis mellifera, Varroa destructor and Paenibacillus larvae were assessed. The lethal concentration 50 (LC50) for mites and bees was estimated using a complete exposure method test. The broth microdilution method was followed in order to determine the minimum inhibitory concentrations (MICs) of the essential oils against P. larvae. Physicochemical properties were similar in both the essential oils, but the percentage of components showed certain differences according to their drying treatment. β-Myrcene and 1,8-cineole were the main constituents in the oils. The LC50 for complete exposure method at 24, 48 and 72 h was minor for mites exposed to R. officinalis essential oil dried in oven conditions. MIC values were 700-800 µg mL(-1) and 1200 µg mL(-1) for R. officinalis dried in air and oven conditions, respectively. The results reported in this research show that oil toxicity against V. destructor and P. larvae differed depending on the drying treatment of the plant material before the distillation of essential oil.

  18. Drying of Concrete

    DEFF Research Database (Denmark)

    Hansen, Kurt Kielsgaard; Geiker, Mette Rica; Nygaard, Peter Vagn;

    2002-01-01

    Estimated and measured relative humidity (RH) change during drying are compared for two concretes, 1: w/c=0.46 and 2: w/(c+0.5fa+2sf)=0.50. The estimations were undertaken by means of the Swedish program TorkaS 1.0. Measurements were performed by RH-sensors type Humi-Guard. Drying of 150 mm thick...... samples from sides at 60% RH and 22 °C took place from 4 to 56 days after casting. At the end of the drying period the measured RH was about 4% lower than the estimated RH at 1/5th depth from the exposed surface for both concretes. In the middle of the samples, the measured RH of concretes 1 and 2 were 2...

  19. Drying of Concrete

    DEFF Research Database (Denmark)

    Hansen, Kurt Kielsgaard; Geiker, Mette Rica; Nygaard, Peter Vagn

    2002-01-01

    Estimated and measured relative humidity (RH) change during drying are compared for two concretes, 1: w/c=0.46 and 2: w/(c+0.5fa+2sf)=0.50. The estimations were undertaken by means of the Swedish program TorkaS 1.0. Measurements were performed by RH-sensors type Humi-Guard. Drying of 150 mm thick...... samples from sides at 60% RH and 22 °C took place from 4 to 56 days after casting. At the end of the drying period the measured RH was about 4% lower than the estimated RH at 1/5th depth from the exposed surface for both concretes. In the middle of the samples, the measured RH of concretes 1 and 2 were 2...

  20. Trigger Point Dry Needling.

    Science.gov (United States)

    2017-03-01

    Increasingly, physical therapists in the United States and throughout the world are using dry needling to treat musculoskeletal pain, even though this treatment has been a controversial addition to practice. To better generalize to physical therapy practice the findings about dry needling thus far, the authors of a study published in the March 2017 issue of JOSPT identified the need for a systematic review examining the effectiveness of dry needling performed by physical therapists on people with musculoskeletal pain. Their review offers a meta-analysis of data from several included studies and assesses the evidence for risks of bias. J Orthop Sports Phys Ther 2017;47(3):150. doi:10.2519/jospt.2017.0502.

  1. Inactivation of Escherichia coli O157:H7 in Beef Roasts Cooked in Conventional or Convection Ovens or in a Slow Cooker under Selected Conditions.

    Science.gov (United States)

    Gill, C O; Devos, J; Badoni, M; Yang, X

    2016-02-01

    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

  2. Magnetically responsive dry fluids

    Science.gov (United States)

    Sousa, Filipa L.; Bustamante, Rodney; Millán, Angel; Palacio, Fernando; Trindade, Tito; Silva, Nuno J. O.

    2013-07-01

    Ferrofluids and dry magnetic particles are two separate classes of magnetic materials with specific niche applications, mainly due to their distinct viscosity and interparticle distances. For practical applications, the stability of these two properties is highly desirable but hard to achieve. Conceptually, a possible solution to this problem would be encapsulating the magnetic particles but keeping them free to rotate inside a capsule with constant interparticle distances and thus shielded from changes in the viscosity of the surrounding media. Here we present an example of such materials by the encapsulation of magnetic ferrofluids into highly hydrophobic silica, leading to the formation of dry ferrofluids, i.e., a material behaving macroscopically as a dry powder but locally as a ferrofluid where magnetic nanoparticles are free to rotate in the liquid.Ferrofluids and dry magnetic particles are two separate classes of magnetic materials with specific niche applications, mainly due to their distinct viscosity and interparticle distances. For practical applications, the stability of these two properties is highly desirable but hard to achieve. Conceptually, a possible solution to this problem would be encapsulating the magnetic particles but keeping them free to rotate inside a capsule with constant interparticle distances and thus shielded from changes in the viscosity of the surrounding media. Here we present an example of such materials by the encapsulation of magnetic ferrofluids into highly hydrophobic silica, leading to the formation of dry ferrofluids, i.e., a material behaving macroscopically as a dry powder but locally as a ferrofluid where magnetic nanoparticles are free to rotate in the liquid. Electronic supplementary information (ESI) available. See DOI: 10.1039/c3nr01784b

  3. Ways to improve the removal of hydrogen sulfide from coke-oven gas

    Energy Technology Data Exchange (ETDEWEB)

    Kuznetsov, M.D.; Lyannaya; No. 1, Z.G.; Ignatova, E.P.; Zbykovskii, I.I.; Shukh, Ya.I.; Andreiko, I.M.; Garkushenko, I.Ya.

    1979-01-01

    Our calculations showed that, if the gas temperatures ahead of the scrubbers were reuced to 30/sup 0/C and 300 to 400 liters/h of concentrated ammonia water were added to the circuit, the degree of hydrogen sulfide absorption could be brought to 58 to 65%, i.e., the hydrogen sulfide content in the return gas would be less than 2.5 g/m/sup 3/. All the hydrogen sulfide removed from the gas would enter the concentrated ammonia water, which would be delivered to facilities for production of soda by the ammonia method. The ammonium sulfide formed in the liquor would be a desirable component, acting to inhibit corrosion. This would provide the simplest solution to the problem of utilizing the hydrogen sulfide removed from the gas. Our investigation thus showed that the hydrogen sulfide content of the coke-oven gas can be reduced to a permissible level in the department as it now exists, without substantial remodelling of the scrubber department. Implementation of the proposed measures (installation of an additional gas cooler beyond the blower and introduction of 300 to 400 liters/h of 20% ammonia liquor into the circuit) will make it possible to improve air-pollution conditions in the carbonization department and adjoining areas, reduce the corrosion of the gaslines, utilize that portion of the gas now discharged into the atmosphere, and eliminate the need for construction of an expensive special facility for removal of hydrogen sulfide. Addition of concentrated ammonia liquor into the scrubber-liquor circuit in the amounts indicated above raised the degree of hydrogen sulfide absorption from 31 to 43 to 47%.

  4. Electric Current Activated Combustion Synthesis and Chemical Ovens Under Terrestrial and Reduced Gravity Conditions

    Science.gov (United States)

    Unuvar, C.; Fredrick, D.; Anselmi-Tamburini, U.; Manerbino, A.; Guigne, J. Y.; Munir, Z. A.; Shaw, B. D.

    2004-01-01

    Combustion synthesis (CS) generally involves mixing reactants together (e.g., metal powders) and igniting the mixture. Typically, a reaction wave will pass through the sample. In field activated combustion synthesis (FACS), the addition of an electric field has a marked effect on the dynamics of wave propagation and on the nature, composition, and homogeneity of the product as well as capillary flow, mass-transport in porous media, and Marangoni flows, which are influenced by gravity. The objective is to understand the role of an electric field in CS reactions under conditions where gravity-related effects are suppressed or altered. The systems being studied are Ti+Al and Ti+3Al. Two different ignition orientations have been used to observe effects of gravity when one of the reactants becomes molten. This consequentially influences the position and concentration of the electric current, which in turn influences the entire process. Experiments have also been performed in microgravity conditions. This process has been named Microgravity Field Activated Combustion Synthesis (MFACS). Effects of gravity have been demonstrated, where the reaction wave temperature and velocity demonstrate considerable differences besides the changes of combustion mechanisms with the different high currents applied. Also the threshold for the formation of a stable reaction wave is increased under zero gravity conditions. Electric current was also utilized with a chemical oven technique, where inserts of aluminum with minute amounts of tungsten and tantalum were used to allow observation of effects of settling of the higher density solid particles in liquid aluminum at the present temperature profile and wave velocity of the reaction.

  5. PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE

    Directory of Open Access Journals (Sweden)

    Anuraga Jayanegara

    2017-02-01

    Full Text Available The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA. Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP content increased at higher drying temperature (70 or 80 oC for both soybean and redbean (P<0.05 but at different magnitude. As with NDICP, higher temperature led to a higher acid detergent insoluble crude protein (ADICP both in soybean and redbean (P<0.05. Higher temperature decreased gas production rate (GPR of both beans (P<0.05. Drying of soybean at 70 or 80 oC decreased crude protein digestibility (CPD of soybean than dried at 50 or 60 oC (P<0.05. Higher drying temperature resulted in a lower NH3 concentration (P<0.05. It can be concluded that drying temperature at 50 or 60 oC is safe to maintain nutritional quality of soybean and redbean.

  6. Comparative analysis of five DNA isolation protocols and three drying methods for leaves samples of Nectandra megapotamica (Spreng. Mez

    Directory of Open Access Journals (Sweden)

    Leonardo Severo da Costa

    2016-06-01

    Full Text Available The aim of the study was to establish a DNA isolation protocol Nectandra megapotamica (Spreng. Mez., able to obtain samples of high yield and quality for use in genomic analysis. A commercial kit and four classical methods of DNA extraction were tested, including three cetyltrimethylammonium bromide (CTAB-based and one sodium dodecyl sulfate (SDS-based methods. Three drying methods for leaves samples were also evaluated including drying at room temperature (RT, in an oven at 40ºC (S40, and in a microwave oven (FMO. The DNA solutions obtained from different types of leaves samples using the five protocols were assessed in terms of cost, execution time, and quality and yield of extracted DNA. The commercial kit did not extract DNA with sufficient quantity or quality for successful PCR reactions. Among the classic methods, only the protocols of Dellaporta and of Khanuja yielded DNA extractions for all three types of foliar samples that resulted in successful PCR reactions and subsequent enzyme restriction assays. Based on the evaluated variables, the most appropriate DNA extraction method for Nectandra megapotamica (Spreng. Mez. was that of Dellaporta, regardless of the method used to dry the samples. The selected method has a relatively low cost and total execution time. Moreover, the quality and quantity of DNA extracted using this method was sufficient for DNA sequence amplification using PCR reactions and to get restriction fragments.

  7. Determination of water content in clay and organic soil using microwave oven

    Science.gov (United States)

    Kramarenko, V. V.; Nikitenkov, A. N.; Matveenko, I. A.; Molokov, V. Yu; Vasilenko, Ye S.

    2016-09-01

    The article deals with the techniques of soil water content determination using microwave radiation. Its practical application would allow solving the problems of resource efficiency in geotechnical survey due to reduction of energy and resource intensity of laboratory analysis as well as its acceleration by means of decreasing labour intensity and, as a result, cost reduction. The article presents a detail analysis of approaches to soil water content determination and soil drying, considers its features and application. The study in soil of different composition, typical for Western Siberia including organic and organic-mineral ones, is a peculiarity of the given article, which makes it rather topical. The article compares and analyzes the results of the investigation into soil water content, which are obtained via conventional techniques and the original one developed by the authors, consisting in microwave drying. The authors also give recommendation on microwave technique application to dry soil.

  8. Properties of Spray Dried Food and Spray Drying Characteristics

    Science.gov (United States)

    Katoh, Fumio

    The following conclusions are obtained, studying properties of spray dried food and drying characteristics. (a) Dried particles are similar to spray droplets in size distribution (y=2.5), and particle count distribution is arranged as (dn/dx = ae-bx). (b) The ratio of the particle diameters before and after drying is calculated with moisture before and after drying, and porosity is given as (εp = ww4). (c) The standard drying method is presented to evaluate accurately drying problems at a certain standard. (d) Equilibrium moisture at 20 up to 100°C are summarized in terms of adsorption potential. (e) It makes clear that calulation based on the theory of residence time and drying time represents well complex spray drying characteristics.

  9. What Is Dry Eye?

    Medline Plus

    Full Text Available ... Tips & Prevention News Ask an Ophthalmologist Patient Stories Español Eye Health / Eye Health A-Z Dry Eye ... when I sleep? Feb 10, 2016 Leer en Español: ¿Qué Es el Ojo Seco? Find an Ophthalmologist ...

  10. Effects of drying process on the physicochemical properties of nopal cladodes at different maturity stages.

    Science.gov (United States)

    Contreras-Padilla, Margarita; Gutiérrez-Cortez, Elsa; Valderrama-Bravo, María Del Carmen; Rojas-Molina, Isela; Espinosa-Arbeláez, Diego Germán; Suárez-Vargas, Raúl; Rodríguez-García, Mario Enrique

    2012-03-01

    Chemical proximate analysis was done in order to determine the changes of nutritional characteristics of nopal powders from three different maturity stages 50, 100, and 150 days and obtained by three different drying processes: freeze dried, forced air oven, and tunnel. Results indicate that nopal powder obtained by the process of freeze dried retains higher contents of protein, soluble fiber, and fat than the other two processes. Also, freeze dried process had less effect on color hue variable. No changes were observed in insoluble fiber content, chroma and lightness with the three different drying processes. Furthermore, the soluble fibers decreased with the age of nopal while insoluble fibers and ash content shows an opposite trend. In addition, the luminosity and hue values did not show differences among the maturity stages studied. The high content of dietary fibers of nopal pad powder could to be an interesting source of these important components for human diets and also could be used in food, cosmetics and pharmaceutical industry.

  11. Quality of dry ginger (Zingiber officinale) by different drying methods.

    Science.gov (United States)

    E, Jayashree; R, Visvanathan; T, John Zachariah

    2014-11-01

    Ginger rhizomes sliced to various lengths of 5, 10, 15, 20, 30, 40, 50 mm and whole rhizomes were dried from an initial moisture content of 81.3 % to final moisture content of less than 10 % by various drying methods like sun drying, solar tunnel drying and cabinet tray drying at temperatures of 50, 55, 60 and 65 °C. Slicing of ginger rhizomes significantly reduced the drying time of ginger in all the drying methods. It was observed that drying of whole ginger rhizomes under sun took the maximum time (9 days) followed by solar tunnel drying (8 days). Significant reduction in essential oil and oleoresin content of dry ginger was found as the slice length decreased. The important constituents of ginger essential oil like zingiberene, limonene, linalool, geraniol and nerolidol as determined using a gas chromatography was also found to decrease during slicing and as the drying temperature increased. The pungency constituents in the oleoresin of ginger like total gingerols and total shogoals as determined using a reverse phase high performance liquid chromatography also showed a decreasing trend on slicing and with the increase in drying temperature. It was observed from the drying studies that whole ginger rhizomes dried under sun drying or in a solar tunnel drier retained the maximum essential oil (13.9 mg/g) and oleoresin content (45.2 mg/g) of dry ginger. In mechanical drying, the drying temperature of 60 °C was considered optimum however there was about 12.2 % loss in essential oil at this temperature.

  12. Effect of Leaked Radiation from Microwave Oven on Bone Marrow of Male Rats in Pre and Post Pubertal Stage

    Directory of Open Access Journals (Sweden)

    G Jelodar

    2011-01-01

    Full Text Available Introduction: Increasing hematological diseases along with increased use of microwaves in different systems proposed possible correlation between them. Age of exposure to wave is also an important factor. This study was conducted to evaluate the effect of radiation leakaged from microwave oven on hemopoitic bone marrow cells at pre and post pubertal. Methods: Fourteen male mature (2 months old and 14 male immature rats(one month old were randomly divided in to four groups (control and test. Test groups were exposed, three times a day each time 30 min for 60 days, to microwaves produced by microwave oven. After sixty days, animals were sacrified and bone marrow samples were collected from femural bones. Percent of variose cells type and their morphology were evaluated in 500 cells of each smear. Results: exposure to microwave did not exert visible morphological alteration. In the immature experimental group significant decrease in percent of basophilic rubricyte, polychromatic rubricyte, meta rubricyte and all the erythroid cell types observed(P<0.05, whereas, meta myelocyte, notrophilic band, total myeloid cell types and prolifrative cells, other cell types and the myeloid/erythroid ratio significantly increased(P<0.05. In the mature group, however, a significant decrease in percent of meta rubricyte and myelocyte cells observed(P<0.05, although prolifrative cells and all other cell types were significantly increasing in this group. Conclusion: In conclusion, the radiation leaked from microwave oven in the experimental conditions had no effect on the morphology of hemopoitic bone marrow cells, though the number of these cells was altered especially in immature group.

  13. Study of phenolic compound and antioxidant activity of date fruit as a function of ripening stages and drying process.

    Science.gov (United States)

    Shahdadi, F; Mirzaei, H O; Daraei Garmakhany, A

    2015-03-01

    Edible parts of two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran were analyzed to determine their phenolic compound and antioxidant activities (AA). Antioxidant activity evaluated using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total antioxidant method. The total phenolic content (TPC) of the DPF was measured using Folin-Ciocalteau method. The samples used in this study included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg gallic acid equivalents (GAE/100 gdw sample) for khalal, rutab and tamr stage of Mozafati variety, respectively. This work demonstrates the potential of Iranian dates as good sources of antioxidant which can be used as functional food ingredients. The influence of sun drying process and oven drying at temperature ranged 50-80 °C on phenolic compounds and AA of date palm fruits were investigated. Result of drying process showed that TPC and AA varied with temperature and decreased by increase of drying temperature (from 667.3 to 610.5 mg galic acid in sun dried dates of Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried dates (80 °C) of Mozafati and Kaluteh respectively).

  14. The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.).

    Science.gov (United States)

    Zielinska, Magdalena; Markowski, Marek

    2016-04-01

    The aim of this study was to determine the effect of: (a) different drying methods, (b) hot air temperature in a convection oven, and (c) the moisture content of fruits dehydrated by multi-stage drying which involves a transition between different stages of drying, on the rehydration kinetics of dry blueberries. Models describing rehydration kinetics were also studied. Blueberries dehydrated by multi-stage microwave-assisted drying, which involved a hot air pre-drying step at 80 °C until the achievement of a moisture content of 1.95 kg H2O kg(-1)DM, were characterized by significantly higher rates of initial and successive rehydration as well as smaller initial loss of soluble solids in comparison with the samples dried by other methods. The highest initial rehydration rate and the smallest loss of soluble solids after 30 min of soaking were determined at 0.46 min(-1) and 0.29 kg DM kg(-1)DM, respectively. The Peleg model and the first-order-kinetic model fit the experimental data well.

  15. Microwave oven use for soil moisture content determination in different soils / Uso do forno de microondas na determinação da umidade em diferentes tipos de solo

    Directory of Open Access Journals (Sweden)

    Antonio Gabriel Filho

    2008-08-01

    Full Text Available In the present research the use of a microwave oven for the soil moisture content determination was analyzed, comparing the results with the values given by the conventional oven drying, using nine soils, with different textures. The results obtained by either method did not show appreciable differences for the soil samples. When the microwave oven was used, the variation among replicates decreased with the sample size and with the fine particles percentage in the soil. The regression analysis showed that a power law, y = kxn, adjusted the date with a large correlation (R = 0.9997 for all the soils. The n exponent values, near to the unity, indicated that the water removal mechanism showed a behavior near to the linearity in function of the time and that neither the initial water content nor the soil mass influenced the process. The k values in the regression equations showed that the process acts more intensively on clayey soils than on sandy ones. The experimental results allowed to conclude that the microwave oven may be used as an alternative to soil content measurement, resulting in time economy.No presente trabalho estudou-se a utilização do forno de microondas na determinação da umidade no solo, comparando-se os resultados com os valores fornecidos pelo método da estufa convencional, usando-se nove solos, com diferentes texturas. Os resultados obtidos por meio de qualquer um dos dois métodos não diferiram entre si. Quando se usou o método do microondas, as variações entre repetições diminuíram com o tamanho da amostra e com a percentagem de partículas finas no solo. A análise de regressão entre as variáveis tempo e umidade apresentou ajuste potencial do tipo y = kxn, com elevada correlação (R = 0,9997 para todos os solos estudados. Os valores do expoente n, todos próximos da unidade, indicaram que o mecanismo de retirada da água por microondas apresentou um comportamento quasi-linear em função do tempo e que os

  16. 不同干燥方法对即食扇贝柱理化及感官品质的影响%Effects of different drying methods on physicochemical and sensory characteristics of instant scallop

    Institute of Scientific and Technical Information of China (English)

    李书红; 王颉; 宋春风; 刘亚琼; 郭雪霞

    2011-01-01

    为了解不同干燥方法对即食扇贝柱干燥后品质的影响,以海湾扇贝柱为原料,研究了微波干燥、真空冷冻干燥、自然干燥和烘箱干燥4种方法对即食扇贝柱理化特性和感官品质的影响.结果表明:不同干燥方法所得产品在水分活度、pH值、硬度、咀嚼性和黏聚性方面存在着显著性差异,不同干燥方法对产品的色泽和弹性影响均不显著:烘箱干燥产品感官品评得分8.82分,其氨基酸总量最高,微波干燥氨基酸总量最低;真空冷冻干燥后产品中必需氨基酸和呈味氨基酸含量最高,自然干燥最低.综合考虑,烘箱干燥是即食扇贝柱较适宜的干燥方法,产品感官品质和氨基酸总量较高.较佳的烘箱干燥参数为:80℃干燥2 h.研究结果可以为即食扇贝柱的工业化生产提供参考.%The effects of different drying methods (i.e.microwave drying, vacuum freeze drying, natural drying and oven drying) on the quality of instant scallop were investigated.The bay scallop was chosen as the raw material,furthermore, two significant parameters, the physieochemical properties and sensory characteristics were tested in detail.The results showed that water activity, pH value, hardness, chewiness and cohesiveness of product have significant variation with different drying methods.The statistics results of the color and springiness have no remarkable differences.The sensory score of oven drying product was 8.82.The total amino acids was the highest by oven drying and lowest by microwave drying.The essential amino acids and flavor amino acids were the highest by vacuum freeze drying and lowest by natural drying.It is noteworthy that the sensory score and total amino acids with oven drying were the highest among the methods.The optimal drying method for instant scallop was oven drying.The optimal drying process parameters were as follows: drying temperature was 80℃ and drying time was 2 h.The results can provide references

  17. [Detection of sister chromatic exchange in workers exposed to coal tar pitch and to coke oven volatiles].

    Science.gov (United States)

    Wang, X; Chen, C; Wu, Y; Xu, Y

    1998-07-01

    In order to know the changes of genetic toxicological effects on workers occupationally exposed to polycyclic aromatic hydrocarbons (PAHs), sister chromatic exchange(SCE) was detected by the methods of peripheral lymphocyte culture in 23 workers exposed to coal tar pitch (CTP) and in 19 workers exposed to coke oven volatiles (COV) and 12 normal controls. The results suggested that the SCE in occupational workers was significantly higher than that in controls (11.31 vs 6.37, P 0.05). It is indicated that CTP and COV caused strong genetic toxicity and injury to chromosome.

  18. A new sensor-based self-configurable bandstop filter for reducing the energy leakage in industrial microwave ovens

    Science.gov (United States)

    Clemente-Fernández, F. J.; Monzó-Cabrera, J.; Pedreño-Molina, J. L.; Lozano-Guerrero, A. J.; Fayos-Fernández, J.; Díaz-Morcillo, A.

    2012-06-01

    In this work a new sensor-based self-configurable waveguide bandstop filter that uses a combination of metallic irises and reconfigurable posts for reducing the energy leakage in industrial microwave ovens is presented and validated through a procedure fully based on measurements. Several optimization and reconfiguration alternatives of the moving posts such as genetic algorithms and parametric sweeps are assessed. Results show that good attenuation values can be obtained for all the analyzed scenarios. In particular, genetic algorithms are shown as the best search strategy. Design and optimization times are also reduced when using the proposed filter compared to computer simulations.

  19. Soil water retention and maximum capillary drive from saturation to oven dryness

    Science.gov (United States)

    Morel-Seytoux, H. J.; Nimmo, J.R.

    1999-01-01

    This paper provides an alternative method to describe the water retention curve over a range of water contents from saturation to oven dryness. It makes two modifications to the standard Brooks and Corey [1964] (B-C) description, one at each end of the suction range. One expression proposed by Rossi and Nimmo [1994] is used in the high-suction range to a zero residual water content. (This Rossi-Nimmo modification to the Brooks-Corey model provides a more realistic description of the retention curve at low water contents.) Near zero suction the second modification eliminates the region where there is a change in suction with no change in water content. Tests on seven soil data sets, using three distinct analytical expressions for the high-, medium-, and low-suction ranges, show that the experimental water retention curves are well fitted by this composite procedure. The high-suction range of saturation contributes little to the maximum capillary drive, defined with a good approximation for a soil water and air system as H(cM) = {???)/(o) k(rw) dh(c), where k(rw) is relative permeability (or conductivity) to water and h(c) is capillary suction, a positive quantity in unsaturated soils. As a result, the modification suggested to describe the high-suction range does not significantly affect the equivalence between Brooks-Corey (B-C) and van Genuchten [1980] parameters presented earlier. However, the shape of the retention curve near 'natural saturation' has a significant impact on the value of the capillary drive. The estimate using the Brooks-Corey power law, extended to zero suction, will exceed that obtained with the new procedure by 25 to 30%. It is not possible to tell which procedure is appropriate. Tests on another data set, for which relative conductivity data are available, support the view of the authors that measurements of a retention curve coupled with a speculative curve of relative permeability as from a capillary model are not sufficient to accurately

  20. Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method.

    Science.gov (United States)

    Petisca, Catarina; Henriques, Ana Rita; Pérez-Palacios, Trinidad; Pinho, Olívia; Ferreira, Isabel M P L V O

    2013-12-15

    A procedure for extraction of hydroxymethylfurfural (HMF) and furfural from cakes was validated. Higher yield was achieved by multiple step extraction with water/methanol (70/30) and clarification with Carrez I and II reagents. Oven type and baking time strongly influenced HMF, moisture and volatile profile of model cakes, whereas furfural content was not significantly affected. No correlation was found between these parameters. Baking time influenced moisture and HMF formation in cakes from traditional and microwave ovens but not in steam oven cakes. Significant moisture decrease and HMF increase (3.63, 9.32, and 41.9 mg kg(-1)dw at 20, 40 and 60 min, respectively) were observed during traditional baking. Cakes baked by microwave also presented a significant increase of HMF (up to 16.84 mg kg(-1)dw at 2.5 min). Steam oven cakes possessed the highest moisture content and no significant differences in HMF and furfural. This oven is likely to form low HMF and furfural, maintaining cake moisture and aroma compounds.

  1. Additional heating with twin flue for improving oven end temperature%改善炉头温度的双火道补充加热方案

    Institute of Scientific and Technical Information of China (English)

    刘保成; 陈凤昌; 王洪博

    2013-01-01

    针对使用富煤气和贫煤气加热对生产工艺的影响,提出了改善炉头温度的双火道补充加热方案,改善了炉头温度的均匀系数,确保全炉温度的均匀性,同时保证了炉头焦炭及全炉焦炭均匀成熟,提高焦炉寿命。%In view of the affect of using rich gas and lean gas heating to the production process , this paper proposed a solution of additional heating with twin flue for improving oven end temperature which would improve uniformity coefficient of oven end temperature ,ensure uniformity of the entire oven, guarantee mature carbonization of the coke at oven end and that of the entire oven as well as prolong the service life of the battery .

  2. Study on drying rate in contact drying with flexible screen

    Institute of Scientific and Technical Information of China (English)

    王伟宏; 陆仁书; 张显权

    2000-01-01

    The moisture contents (MC) of popular veneers were tested in Composition Board Laboratory of Northeast Forestry University by contact drying with flexible screen. The influence factors considered included temperature, initial moisture contents (IMC), and veneer thickness. Veneer-drying laws under different hot press conditions were analyzed. The results showed that the drying rate increased with temperature rising. 160℃ was considered to be more efficient than 140℃ and 180℃ because excessive high temperature has no significant contribution to drying rate. IMC had significant effect on drying rate. The veneer with high IMC had a higher drying rate at above fiber saturation point (FSP) and a lower drying rate at below FSP, compared to the veneer with low IMC. Average drying rate also varied with thickness in power law.

  3. Dry alcohol production plant

    Directory of Open Access Journals (Sweden)

    Stanković Mirjana S.

    2003-01-01

    Full Text Available The IGPC Engineering Department designed basic projects for dry alcohol production plant, using technology developed in the IGPC laboratories. Several projects were completed: technological, machine, electrical, automation. On the basis of these projects a production plant with a capacity of 40 m3/y was manufactured, at "Zorka Pharma", Šabac in 1995-1996. The product meets all quality demands, as well as environmental regulations. The dry alcohol production process is fully automatized. There is no waste in the process, neither gaseous, nor liquid. The chosen process provides safe operation according to temperature regime and resistance in the pipes, air purification columns and filters. Working at increased pressure is suitable for evaporation and condensation at increased temperatures. The production process can be controlled manually, which is necessary during start-up, and repairs.

  4. An unusually dry story

    Directory of Open Access Journals (Sweden)

    Srinivas Rajagopala

    2015-01-01

    Full Text Available We present a middle-aged woman with a prior history of central nervous system (CNS demyelinating disorder who presented with an acute onset quadriparesis and respiratory failure. The evaluation revealed distal renal tubular acidosis with hypokalemia and medullary nephrocalcinosis. Weakness persisted despite potassium correction, and ongoing evaluation confirmed recurrent CNS and long-segment spinal cord demyelination with anti-aquaporin-4 antibodies. There was no history of dry eyes or dry mouth. Anti-Sjogren′s syndrome A antigen antibodies were elevated, and there was reduced salivary flow on scintigraphy. Coexistent antiphospholipid antibody syndrome with inferior vena cava thrombosis was also found on evaluation. The index patient highlights several rare manifestations of primary Sjogren′s syndrome (pSS as the presenting features and highlights the differential diagnosis of the clinical syndromes in which pSS should be considered in the Intensive Care Unit.

  5. Dry Kraft Pulping at Ambient Pressure for Cost Effective Energy Saving and Pollution Deduction

    Energy Technology Data Exchange (ETDEWEB)

    Yulin Deng; Art Ragauskas

    2012-08-28

    Sponsored by the DOE Industrial Energy Efficiency Grand Challenge program, our research team at the Georgia Institute of Technology conducted laboratory studies and confirmed the concept of making wood pulp using a dry pulping technology. This technology is a new process different from any prior pulping technology used in Kraft and CTMP pulping. Three different kinds of dry pulping methods were investigated. (a) Dry Pulping at Atmospheric Pressure: The first one is to dry and bake the pretreated woodchips in a conventional oven at atmospheric pressure without the use of a catalyst. (b) Dry Pulping at Reduced Pressure: The second method is to dry the pretreated woodchips first in a vacuum oven in the presence of anthraquinone (AQ) as a pulping catalyst, followed by baking at elevated temperature. (c) Liquid Free Chemical Pulping, LFCP. The third method is to first remove the free water of pretreated woodchips, followed by dry pulping using a conventional Kraft pulping digester with AQ and triton as additives. Method one: Experimental results indicated that Dry Pulping at Atmospheric Pressure could produce pulp with higher brightness and lower bulk than conventional Kraft pulp. However, tensile strength of the acquired pulp is much lower than traditional Kraft pulp, and their Kappa number and energy consumption are higher than conventional Kraft pulp. By fully analyzing the results, we concluded that wood fibers might be damaged during the drying process at elevated temperature. The main reason for wood fiber damage is that a long drying time was used during evaporation of water from the woodchips. This resulted in an un-uniform reaction condition on the woodchips: the outside layer of the woodchips was over reacted while inside the woodchips did not reacted at all. To solve this problem, dry pulping at reduced pressure was investigated. Method two: To achieve uniform reaction throughout the entire reaction system, the water inside the pretreated woodchips was

  6. Drying characteristics and kinetics of fluidized bed dried potato

    OpenAIRE

    S.B. BAKAL; K.H. GEDAM; Sharma, G. P.

    2008-01-01

    In developed countries, more than 50% potatoes are consumed as processed products. As drying is the vital phenomenon in processing, it is necessary to investigate the drying characteristics and its kinetics. In this experimental study, drying kinetics of Potato in two different shape of cuboidal & cylindrical with three aspect ratio was investigated as a function of drying conditions. Experiments were conducted using air temperatures of 50, 60 and 70 ºC, at velocity of 7 ms-1. The experimenta...

  7. Dry Eye Syndrome

    Directory of Open Access Journals (Sweden)

    Mohammad-Ali Javadi

    2011-01-01

    Full Text Available Our understanding of keratoconjunctivitis sicca (KCS, also known as dry eye syndrome, has been changed over recent years. Until lately, the condition was thought to be merely due to aqueous tear insufficiency. Today, it is understood that KCS is a multifactorial disorder due to inflammation of the ocular surface and lacrimal gland, neurotrophic deficiency and meibomian gland dysfunction. This change in paradigm has led to the development of new and more effective medications.

  8. Drying of complex suspensions

    OpenAIRE

    Xu, Lei; Bergés, Alexis; Lu, Peter J.; Studart, André R.; Schofield, Andrew B.; Oki, Hidekazu; Davies, Simon; Weitz, David A.

    2010-01-01

    We investigate the 3D structure and drying dynamics of complex mixtures of emulsion droplets and colloidal particles, using confocal microscopy. Air invades and rapidly collapses large emulsion droplets, forcing their contents into the surrounding porous particle pack at a rate proportional to the square of the droplet radius. By contrast, small droplets do not collapse, but remain intact and are merely deformed. A simple model coupling the Laplace pressure to Darcy's law correctly estimates ...

  9. Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect

    Science.gov (United States)

    Horuz, Erhan; Bozkurt, Hüseyin; Karataş, Haluk; Maskan, Medeni

    2017-09-01

    Drying kinetics, modeling, temperature profile and energy indices were investigated in apple slices during drying by a specially designed microwave-hot air domestic hybrid oven at the following conditions: 120, 150 and 180 W microwave powers coupled with 50, 60 and 70 °C air temperatures. Both sources of energy were applied simultaneously during the whole drying processes. The drying process continued until the moisture content of apple slices reached to 20% from 86.3% (wet basis, w.b). Drying times ranged from 330 to 800 min and decreased with increasing microwave power and air temperatures. The constant rate period was only observed at low microwave powers and air temperatures. Two falling rate periods were observed. Temperature of apple slices sharply increased within the first 60 min, then reached equilibrium with drying medium and finally increased at the end of the drying process. In order to describe drying behavior of apple slices nine empirical models were applied. The Modified Logistic Model fitted the best our experimental data (R 2 = 0.9955-0.9998; χ 2 = 3.46 × 10-5-7.85 × 10-4 and RMSE = 0.0052-0.0221). The effective moisture and thermal diffusivities were calculated by Fick's second law and ranged from 1.42 × 10-9 to 3.31 × 10-9 m2/s and 7.70 × 10-9 to 12.54 × 10-9 m2/s, respectively. The activation energy (Ea) values were calculated from effective moisture diffusivity (Deff), thermal diffusivity (α) and the rate constant of the best model (k). The Ea values found from these three terms were similar and varied from 13.04 to 33.52 kJ/mol. Energy consumption and specific energy requirement of the hybrid drying of apple slices decreased and energy efficiency of the drying system increased with increasing microwave power and air temperature. Apples can be dried rapidly and effectively by use of the hybrid technique.

  10. Dry mouth during cancer treatment

    Science.gov (United States)

    ... gov/ency/patientinstructions/000032.htm Dry mouth during cancer treatment To use the sharing features on this page, please enable JavaScript. Some cancer treatments and medicines can cause dry mouth. Symptoms you ...

  11. Nitramine Drying & Fine Grinding Facility

    Data.gov (United States)

    Federal Laboratory Consortium — The Nitramine Drying and Fine Grinding Facility provides TACOM-ARDEC with a state-of-the-art facility capable of drying and grinding high explosives (e.g., RDX and...

  12. Experimental study of thermosyphons applied in bakery ovens; Estudo experimental do comportamento de termossifoes aplicado a fornos de coccao de paes

    Energy Technology Data Exchange (ETDEWEB)

    Kupka, Alexandre; Penteado, Ricardo Assis [Santa Catarina Univ., Florianopolis, SC (Brazil). Dept. de Engenharia Mecanica]. E-mails: kupka@labsolar.ufsc.br; boto@labsolar.ufsc.br; Mantelli, Marcia B.H. [Santa Catarina Univ., Florianopolis, SC (Brazil). Dept. de Matematica]. E-mail: marcia@labsolar.ufsc.br

    2000-07-01

    The present paper study thermosyphons applied to bakery ovens with special attention in the energy conservation and the quality of final baked product. A prototype simulating one internal section of a commercial oven was built for the experimental study. Stainless steel/water thermosyphons are installed vertically, close to the two lateral walls of this section The thermosyphons are very efficient heat exchangers and improves the temperature distribution inside the oven, saving energy and avoiding the product waste by under or overcooking. This research also intends to replace electric power and GLP by natural gas as the energy source, that is available in the South of Brazil, after the recent implantation of the Brazil/Bolivia gas line. The gas combustion happens in a separated chamber, so that, just the heated air are in contact with be bread in the cooking chamber. The final product has better quality and is free from the combustion residues. (author)

  13. 首钢焦炉煤气系统的优化分析%Analysis of Shougang coke oven gas system optimization

    Institute of Scientific and Technical Information of China (English)

    陈浩; 任红艳

    2012-01-01

    Based on the optimization of coke oven gas system, the surplus coke oven gas will be applied in boiler combustion to generate electricity and be converted to the mixed gas, the radiation of coke oven gas reduced effectively and the cost of electricity generation also reduced to a certain extent, the stability of converter gas system guaranteed and the recycling economy is realized.%通过对焦炉煤气系统的优化,将富余焦炉煤气应用于锅炉燃烧发电及合成混合煤气,可有效地降低焦炉煤气的放散,在一定程度上降低发电成本,同时保证转炉煤气系统的稳定,实现循环经济.

  14. Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature.

    Science.gov (United States)

    Brožková, Iveta; Dvořáková, Veronika; Michálková, Kateřina; Červenka, Libor; Velichová, Helena

    2016-12-01

    Buckwheat cookies with various ingredients for raw food vegan diet are usually prepared by soaking them in water at ambient temperature followed by drying at moderate temperature. The aim of this study was to examine the temperature effect on the microbiological quality, antioxidant properties and oxidative stability of lipids of final dried samples. The mixture of ingredients was soaked for 20 h in distilled water, and then cookies were formed and dried in air-forced oven at constant temperature in the range from 40 to 60 °C. Total viable counts, fungi, yeasts, coliform and aerobic spore-forming bacteria counts were evaluated in dried samples and were found to decrease during drying at 50 and 60 °C. Antioxidant activity was determined by DPPH and ABTS assays, and the former showed the highest value at 40 °C. Superoxide dismutase activity was also higher at 40 °C in comparison with that at 60 °C. The percentage of lipid peroxidation inhibition increased with the increase in drying temperature until 4th day of incubation. While peroxide value was significantly higher in samples dried at 40 °C, TBARS values did not show significant changes during the drying process. The results of this study suggest that drying buckwheat-based cookies at 40 °C retained their good antioxidant properties but represent a potentially serious microbial hazard.

  15. Blanchability and sensory quality of large runner peanuts blanched in a radiant wall oven using infrared radiation.

    Science.gov (United States)

    Kettler, Katrina; Adhikari, Koushik; Singh, Rakesh K

    2017-10-01

    The main factors behind the growing popularity of infrared radiation heating in food processing include its energy efficiency, food quality retention and process speed, as well as the simplicity of equipment. Infrared radiation was employed as an alternative heat treatment to the conventional hot air method used in peanut blanching. The present study aimed to investigate the application of infrared heating for blanching peanuts and determine their blanchability and sensory quality under various processing conditions. The total blanchabilities (expressed as a percentage of total blanched) of the infrared radiation trials (radiant wall oven) at 343 °C for 1.5 min, 316 °C for 1.5 min, 288 °C for 1.5 min and 343 °C for 1 min did not differ significantly compared to the hot air control trials (impingement oven) at 100 °C for 30 and 20 min. All infrared trials had significantly lower (P infrared samples demonstrated the possible initiation of oxidation for the conventionally blanched sample at 18 weeks of storage at 24 °C (room temperature), with no indication of oxidation in the infrared samples stored at the same temperature. Infrared radiation peanut blanching is a viable alternative to conventional hot air blanching because of the shorter process time and longer shelf-life, as evident from the sensory storage study. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  16. Correlation between self-ignition of a dust layer on a hot surface and in baskets in an oven.

    Science.gov (United States)

    Janes, A; Carson, D; Accorsi, A; Chaineaux, J; Tribouilloy, B; Morainvillers, D

    2008-11-30

    Evaluation of self-ignition hazard of bulk materials requires experimental determination of self-ignition temperatures as a function of volume. There are two standardised methods: (1) determination of the self-ignition temperature of dust samples in oven and (2) measurement of the self-ignition temperature of a dust layer deposited on a hot surface. Sometimes, the sample behaviour during these tests makes the second method difficult to apply. The self-ignition phenomena in these two tests rely on the same principles. Their results are interpreted with the help of theoretical relations. The correlation described in this paper can be considered acceptable to deduce self-ignition temperature of a dust layer, based on results of self-ignition of the same dust in heating ovens, if the Biot number (alpha) can be estimated. Uncertainty on the correlation is near 30K. This uncertainty is on the same order of magnitude as the difference in the self-ignition temperature on a hot surface for thickness between 5 and 15 mm.

  17. Optimization of formulation of soy-cakes baked in infrared-microwave combination oven by response surface methodology.

    Science.gov (United States)

    Şakıyan, Özge

    2015-05-01

    The aim of present work is to optimize the formulation of a functional cake (soy-cake) to be baked in infrared-microwave combination oven. For this optimization process response surface methodology was utilized. It was also aimed to optimize the processing conditions of the combination baking. The independent variables were the baking time (8, 9, 10 min), the soy flour concentration (30, 40, 50 %) and the DATEM (diacetyltartaric acid esters of monoglycerides) concentration (0.4, 0.6 and 0.8 %). The quality parameters that were examined in the study were specific volume, weight loss, total color change and firmness of the cake samples. The results were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. The optimum baking time, soy-flour concentration and DATEM concentration were found as 9.5 min, 30 and 0.72 %, respectively. The corresponding responses of the optimum points were almost comparable with those of conventionally baked soy-cakes. So it may be declared that it is possible to produce high quality soy cakes in a very short time by using infrared-microwave combination oven.

  18. Influences of hydrogen-enriched atmosphere under coke oven gas injection on reduction swelling behaviors of oxidized pellet

    Institute of Scientific and Technical Information of China (English)

    龙红明; 王宏涛; 狄瞻霞; 春铁军; 柳政根

    2016-01-01

    It is of great importance to elucidate reduction swelling behaviors and reaction mechanism of oxidized pellet in hydrogen-enriched atmosphere under coke oven gas injection. In this work, the effects of hydrogen concentration in N2−CO−H2 atmosphere with unchanged CO content on reduction swelling behaviors of oxidized pellet at 1173 K were studied, to clarify the mechanism of hydrogen-enriched reduction and exclude the influences of CO. Then, the reduction swelling behaviors of oxidized pellet at 1173 K in actual atmosphere under coke oven gas (COG) injection, got from the simulation results of multi-fluid blast furnace model, were investigated. The results show that with the concentration of hydrogen increasing in N2−CO−H2 gas from 2% to 18%, the reduction swelling index of pellet decreases from 10.12% to 5.57% while the reduction ratio of pellet increases obviously from 39.85% to 69.58%. In addition, with COG injection rate increasing from 0 to 152.34 m3/t, the reduction swelling index of pellet decreases slightly from 10.71% to 9.54% while the reduction ratio of pellet is increased from 31.57% to 36.39%. The microstructures of pellet are transformed from the platy structure to the flocculent structure.

  19. Effect of Radiation Leakage of Microwave Oven on Rat Serum Testosterone at Pre and Post Pubertal Stage

    Directory of Open Access Journals (Sweden)

    Y Zare

    2008-01-01

    Full Text Available Introduction: Since discovery of high frequency waves, their biological effects have been in great attention. Increased male fertility problems proposed their possible relation to use of microwaves. Testes are of very active body tissues, which can be affected by these waves. Age of exposure may also be an important factor. Methods: This study was carried out to evaluated testosterone level in rats exposed to microwave radiation at pre and post puberty. For this study 18 adult (2 month old and 18 immature (1 month old male rats were selected and each group divided in two groups, control and test group. Test groups were exposed to 2450 MHZ microwaves produced by microwave oven (LG Brant, three times a day, 30 minute each time. Control groups were kept in laboratory at same temperature and light condition. After 60 days blood was collected by heart puncture and testosterone was measured in serum by RIA method. Mean testosterone levels were compared by T-test. Result: The results showed that in immature group testosterone has not changed significantly compare to control group; however in adult group this value was significantly decreased in test group in comparison with control (P<0.005. Conclusion: exposure to microwaves leakage of microwave oven decreased testosterone in adult male rats, which may be due to its direct effect on Leydig cells or indirectly through its effect on pituitary and hypothalamus.

  20. Modeling the kinetics of methane conversion in steam reforming process of coke-oven gas based on experimental data

    Institute of Scientific and Technical Information of China (English)

    ZHANG Jia-yuan; ZHOU Jie-min

    2007-01-01

    Steam-reforming is an effective approach for upgrading methane and hydrocarbon of coke-oven gas into CO and H2, but the kinetic behavior needs more study. We investigated the conversion of methane in coke-oven gas by steam reforming process in an electric tubular flow at 14 kPa with temperature varying from 500℃ to 950℃, and developed a kenetic model for , ignoring the effects of adsorption and diffusion. The optimal dynamic conditions for methane conversion 14 kPa are as follows: the ratio of the amount of water to the amount of methane is from 1.1 to 1.3; the reaction temperature is from 1 223 K to 1 273 K. The methane conversion rate is larger than 95% when the ratio of the amount of water to the amount of methane is 1.2 at a temperature above 1 223 K with the residence time up to 0.75 s.

  1. Occupational coke oven emissions exposure and risk of abnormal liver function: modifications of body mass index and hepatitis virus infection

    Energy Technology Data Exchange (ETDEWEB)

    Y. Hu; B. Chen; J. Qian; L. Jin; T. Jin; D. Lu [Fudan University, Shanghai (China). Department of Occupational and Environmental Health

    2010-03-15

    Occupational coke oven emissions (COEs) have been considered an important health issue. However, there are no conclusive data on human hepatic injury due to COE exposure. The association of COE exposure with liver function was explored and the effects of modification of potential non-occupational factors were assessed. 705 coke oven workers and 247 referents were investigated. Individual cumulative COE exposure was quantitatively estimated. Serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), {gamma}-glutamyl transferase, alkaline phosphatase, hepatitis B surface antigen and anti-hepatitis C antibody were measured. Among those with high COE exposure, the adjusted ORs of abnormal ALT and AST were 5.23 (95% CI 2.66 to 10.27) and 1.95 (95% CI 1.18 to 3.52), respectively. Overweight individuals (body mass index (BMI) {>=}25 kg/m{sup 2}) with high COE exposure had elevated risks of abnormal ALT (adjusted OR 23.93, 95% CI 8.73 to 65.62) and AST (adjusted OR 5.18, 95% CI 2.32 to 11.58). Risk of liver damage in hepatitis B virus- or hepatitis C virus-positive individuals with COE exposure was also elevated. Long-term exposure to COE increases the risk of liver dysfunction, which is more prominent among those with higher BMI and hepatitis virus infection. The risk assessment of liver damage associated with COE exposure should take BMI and hepatitis virus infection into consideration.

  2. Drying Characteristics of Pinus massoniana%马尾松干燥特性研究

    Institute of Scientific and Technical Information of China (English)

    刁海林; 白灵海; 罗建举; 余天华; 唐继新; 高伟

    2012-01-01

    Using 100 ℃ test method, the drying experiment of Pinus massoniana lumber was performed in drying oven at the constant temperature of 100±2℃. The drying schedule of P. massoniana lumber was developed according to the specimens of P. massoniana initial cracking, internal crack, cross-section disfigurement and other drying defects during the drying process. The results showed that the parameter grades of initial cracking, internal crack, cross-section disfigurement, drying speed and composite characteristic of test lumber were 1,1,2, 1 and 2, respectively. The initial and final drying temperaturre of test lumber was 70 and 90℃ and the temperature difference of dry-wet bulb at initial drying stage was 4~7℃ The required drying time for P. massoniana panel with thickness of 25 mm dried to 10% in forced circulation drying oven was 6.75 (5) days (in Brackets is the drying time under hard benchmark conditions). The average longitudinal shrinkage ratio, radial shrinkage ratio and tangential shrinkage ratio of test lumber were 0.48%,4.35% and 5.97%. respectively. The main defects of the specimen of P. massoniana was cross-section disfigurement, harder schedule should be possiblely used in the actual production process; steam injection in time during the medium-and post-drying process was also important.%采用百度试验法,在(100±2)℃恒温干燥条件下对马尾松(Pinus massoniana Lamb)试件进行干燥试验,根据干燥过程中马尾松试件的初期开裂、内裂、截面收缩等干燥缺陷制定出马尾松木材的干燥基准.结果表明,马尾松试件的初期开裂等级为1等,内裂等级为1等,截面变形为2等,干燥速度等级为1等,综合特性等级为2等.马尾松的干燥初期温度为70℃,干燥初期干湿球温度差为4~7℃,干燥终期温度为90℃.厚度为25 mm的马尾松板材在强制循环干燥窑内干燥至含水率10%所需的时间为6.75(5)d(括号内为硬基准条件下的干燥时间).马尾松木

  3. Fluid flow in drying drops

    NARCIS (Netherlands)

    Gelderblom, H.

    2013-01-01

    When a suspension drop evaporates, it leaves behind a drying stain. Examples of these drying stains encountered in daily life are coffee or tea stains on a table top, mineral rings on glassware that comes out of the dishwasher, or the salt deposits on the streets in winter. Drying stains are also pr

  4. Resfriamento rápido de fornos de carbonização Fast cooling of mud ovens of carbonization

    Directory of Open Access Journals (Sweden)

    Delly Oliveira Filho

    2010-12-01

    Full Text Available A importância dos recursos naturais renováveis no mundo é crescente. No processo produtivo do carvão vegetal, é possível aumentar a eficiência global de transformação da lenha de eucalipto em carvão vegetal. Em processos industriais, o tempo de resfriamento da massa de carvão varia de 6 a 8 dias, com a utilização do resfriamento natural da massa de carvão, sendo que a temperatura para a abertura dos fornos de carbonização é de cerca de 60 ºC, e a temperatura inicial da massa de carvão em torno de 480 ºC. Sendo assim, foi estudado um sistema de resfriamento de fornos de carbonização utilizando injeção de vapor de água, com o objetivo de reduzir o tempo de resfriamento do carvão. Foram construídos um forno tipo contêiner em escala de laboratório, de dimensões iguais a 3,0 x 2,0 x 1,6 m e um sistema de queima dos gases provenientes da carbonização da lenha, instrumentado com termopares tipo K e um sistema de aquisição de dados, nos Laboratórios de Energia na Agricultura e de Pré-Processamento de Produtos Agrícolas do Departamento de Engenharia Agrícola da Universidade Federal de Viçosa, Viçosa, Minas Gerais. Foi utilizada também uma caldeira para geração de vapor para o resfriamento rápido do forno. O tempo de resfriamento da massa de carvão foi reduzido em cerca de dois dias pela injeção de vapor de água, quando comparado com o processo de resfriamento natural.The importance of renewable natural resources in the world is growing. In the production process of charcoal it is possible to increase the overall efficiency of transformation of eucalyptus wood in charcoal. In industrial process cooling time of the charcoal mass varies from 6 to 8 days, using the natural cooling of the charcoal mass, and the temperature for the opening of the mud ovens is about 60 ºC and the initial temperature of the charcoal mass is around 480 ºC. Thus, it was studied a system of cooling oven carbonization using injection

  5. 对各种炼焦工艺及无回收焦炉的评述%Commentary on Various Cokemaking Process and No Recovery Coke Oven Batteries

    Institute of Scientific and Technical Information of China (English)

    钟英飞

    2001-01-01

    The present developing situation and direction of cokemaking processes in the counties all over the world is described and comment is made mainly on the advantages and disadvantages of no recovery coke oven batteries and on the limitation of no recovery coke oven battery developing in our country.%介绍了世界各国炼焦工艺的开发现状及发展方向,重点评述了无回收焦炉的优缺点,及在我国发展无回收焦炉的局限性。

  6. Terrestrial Planets Accreted Dry

    Science.gov (United States)

    Albarede, F.; Blichert-Toft, J.

    2007-12-01

    Plate tectonics shaped the Earth, whereas the Moon is a dry and inactive desert. Mars probably came to rest within the first billion years of its history, and Venus, although internally very active, has a dry inferno for its surface. The strong gravity field of a large planet allows for an enormous amount of gravitational energy to be released, causing the outer part of the planetary body to melt (magma ocean), helps retain water on the planet, and increases the pressure gradient. The weak gravity field and anhydrous conditions prevailing on the Moon stabilized, on top of its magma ocean, a thick buoyant plagioclase lithosphere, which insulated the molten interior. On Earth, the buoyant hydrous phases (serpentines) produced by reactions between the terrestrial magma ocean and the wet impactors received from the outer Solar System isolated the magma and kept it molten for some few tens of million years. The elemental distributions and the range of condensation temperatures show that the planets from the inner Solar System accreted dry. The interior of planets that lost up to 95% of their K cannot contain much water. Foundering of their wet surface material softened the terrestrial mantle and set the scene for the onset of plate tectonics. This very same process may have removed all the water from the surface of Venus 500 My ago and added enough water to its mantle to make its internal dynamics very strong and keep the surface very young. Because of a radius smaller than that of the Earth, not enough water could be drawn into the Martian mantle before it was lost to space and Martian plate tectonics never began. The radius of a planet therefore is the key parameter controlling most of its evolutional features.

  7. Shape and size of jatropha beans (Jatropha curcas L. during drying at different temperatures

    Directory of Open Access Journals (Sweden)

    Valdiney Cambuy Siqueira

    2013-12-01

    Full Text Available This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b. were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.. The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b. were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans.

  8. PRE-TREATMENTS EFFECTS ON Hovenia dulcis Thunb. WOOD DRYING RATE

    Directory of Open Access Journals (Sweden)

    Magnos Alan Vivian

    2010-11-01

    Full Text Available This study aimed to evaluate the effect of pre-treatments on drying rate of uva-do-japão wood (Hovenia dulcis Thunb.. For this, samples of wood species concerned with dimensions of 2,0 x 10,0 x 20,0 cm (E x L x C, were subjected to pre-treatment of soaking in hot water and freezing. The pre- treatments of heating and freezing were conducted in a thermal tank at 85ºC and a freezer at -18ºC, respectively, where the samples remained for 12 and 24 hours for both treatments. After the pre-treatments, the wood samples were dried in an electric oven at temperatures of 60 and 90°C until the final moisture content. Thedrying rate was significantly influenced by pre-treatments, drying temperature and their duration of them. This rate presented a different behavior according to the duration of treatment: the warning was higher with 12hours whereas the freezing, with 24 hours, was more evident. The increasing duration and temperature observed showed that the tendency of the drying rate is to increase.

  9. EFFECT OF PRE-TREATMENT ON THE DRYING KINETICS AND PRODUCT QUALITY OF STAR FRUIT SLICES

    Directory of Open Access Journals (Sweden)

    CHING LIK HII

    2014-02-01

    Full Text Available Start fruit (Avverhoa carambola is rich in nutrients and contains dietary antioxidants which are beneficial to human health. Currently, the commercial potential of this fruit has not been fully explored especially in its dried form. The objectives of this research were to investigate the effect of pre-treatment on the drying kinetics and product quality of star fruit slices. The various pre-treatment methods investigated were hot water blanching and dipping in sugar solution. The star fruit was cut into thin slices (5 mm for drying (60°C-80°C using a hot air ventilated oven. Mathematical modelling showed that the Page model was able to describe the moisture diffusion process during drying. Effective diffusivity values were found within the order reported for most food materials (10-8-10-12 m2/s. A decreasing trend in shrinkage ratios was observed with decreasing moisture ratios which corresponds to the greater rate of moisture removal especially at the falling rate period. Overall colour changes were more significant in the blanched samples which could be due to the non-enzymatic browning.

  10. Magnetic Susceptibility of Wet vs. Dry Sediment and Mass Normalized vs. Volume Normalized Magnetic Susceptibility

    Science.gov (United States)

    Kletetschka, G.; Hruba, J.; Nabelek, L.

    2015-12-01

    The measurement of magnetic susceptibility in sediments represents a fast and non-destructive technique that can be used to deduce the concentration of magnetic minerals [1, 2]. Magnetic minerals change their magnetic properties with temperature [3]. Heating (during a fire, laboratory, with the purpose of manufacturing a product, etc.) can modify a number of sediment properties [4, 5]. Heat-induced sediment mineralogical changes may cause irreversible changes in the sediment mineral structure and composition, and they occur at a wide range of temperature [6]. We provided measurements of magnetic susceptibility on samples from the Stara Jimka (SJ) paleo lacustrine site in the Bohemian Forest using magnetic susceptibility meter MS-30. Sediment samples of approximately 0.2 cm thickness were weighed and put into plastic containers. First, measurements of magnetic susceptibility were taken on wet samples. Then the containers were put into the oven and sediment was dried at temperature of 110°C. After drying and cooling to room temperature, measurements of magnetic susceptibility were repeated. Dry samples were also weighed. Comparison of magnetic susceptibility of dry versus wet samples showed higher values of magnetic susceptibility of dry samples. This enhancement was probably caused during oven-drying, when constituents of sediment (mainly clays) underwent heat-induced changes. We also compared volume normalized values of magnetic susceptibility with mass normalized values. Mass normalized magnetic susceptibility was burdened by greater noise. References: [1] QUIJANO, L. et al. 2001. Magnetic Susceptibilty in Topsoils and Bulk Cores of Cultivated Calcisols. [2] DEARING, J. A. 1994. Environmental Magnetic Susceptibility. [3] HANESCH, M. and SCHOLGER, R. 2005. The Influence of Soil Type on the Magnetic Susceptibility Measured throughout Soil Profiles. [4] FARWIG, V. J. et al. 2004. The Effects of Heating on Mineral Magnetic Enhancement of Soils. [5] KLETETSCHKA, G

  11. 焦炉推焦粉尘治理工艺选择及设备配置%Technological Selection of Dust Treatment and Equipment Collocation While Coking in Coke Oven

    Institute of Scientific and Technical Information of China (English)

    姜乃斌; 邢显昌

    2012-01-01

      The article probes into the technological selection of dust treatment and equipment col ocation while coke choosing in coke oven; makes focus on and analyzes the three main topics of flue dust col ection, transportation and dust filter-ing of dust treatment in coke oven tapping.

  12. Dry EEG Electrodes

    Directory of Open Access Journals (Sweden)

    M. A. Lopez-Gordo

    2014-07-01

    Full Text Available Electroencephalography (EEG emerged in the second decade of the 20th century as a technique for recording the neurophysiological response. Since then, there has been little variation in the physical principles that sustain the signal acquisition probes, otherwise called electrodes. Currently, new advances in technology have brought new unexpected fields of applications apart from the clinical, for which new aspects such as usability and gel-free operation are first order priorities. Thanks to new advances in materials and integrated electronic systems technologies, a new generation of dry electrodes has been developed to fulfill the need. In this manuscript, we review current approaches to develop dry EEG electrodes for clinical and other applications, including information about measurement methods and evaluation reports. We conclude that, although a broad and non-homogeneous diversity of approaches has been evaluated without a consensus in procedures and methodology, their performances are not far from those obtained with wet electrodes, which are considered the gold standard, thus enabling the former to be a useful tool in a variety of novel applications.

  13. Solar drying and agribusiness

    Directory of Open Access Journals (Sweden)

    Sebastiana del Monserrate Ruiz Cedeño

    2016-07-01

    Full Text Available Agribusinesses are the livelihoods of rural populations, but when production increase, many products are damaged and lose their commercial value due to lack of conservation treatments at a local level. Agricultural production represents the foundation of economic development of the province of Manabi. A significant level of agricultural products is lost due to lack of conservation technologies. Solar drying is a way of conserving by dehydration of some products such as: vegetables, fruits, aromatic and medicinal plants. This can be achieved by a process of proper conservation that is conducive to reduce losses using technologies easy to build, as are the different types of solar dryers which are already used in different parts of the South American region. This article proposes to introduce solar-drying technology in agricultural areas of the province of Manabi. And thereby achieve the regaining of different products that today are lost, incorporating new and attractive, marketable lines based on agricultural products naturally dehydrated with a high nutritionalvalue, capable of contributing to human health not only in the province but also in the country.

  14. [Obtainment of pineapple juice powder by foam-mat drying].

    Science.gov (United States)

    Beristain, C I; Cortés, R; Casillas, M A; Díaz, R

    1991-06-01

    The foam-mat production and stability using pineapple juice concentrate (25, 30 and 40 degrees Brix), adding a surfactants mixture and maltodextrin (DE 10) as co-adjuvant, stirred in a commercial mixer, was studied. Adequate foam formation conditions were as follows: concentrate of 25 degrees Brix using surface active agents (Sorbac 60-Polisorbac 80) 0.285% surface active agent/total solids, HLB = 6, and stirring time, 7 min. The foam was dehydrated in an oven dried with a horizontal air flow circulation set at 60, 70 and 80 degrees C using 3, 5 and 10 mm bed depths. The best conditions were obtained at 60 degrees C and 5 mm bed depth. The product had a particle size of sieve 40-80, and a moisture content of 3%. It was then packaged in multilayer plastic film and stored at environmental conditions. No brown color formation or mold growth was detected during storage. Pineapple juice and a refreshing drink were prepared. The general acceptability in a community indicated that 95% of the population involved accepted the product.

  15. Mini-PROven. Reduced emissions from small and medium-size coke ovens thanks to single-chamber pressure control; Mini-PROven. Emissionsreduzierung an kleinen und mittleren Koksoefen mit einer Einzelkammerdruckregelung

    Energy Technology Data Exchange (ETDEWEB)

    Huhn, Friedrich; Krebber, Frank; Kuehn-Gajdzik, Joanna; Ueberschaer, Kerstin [ThyssenKrupp Uhde GmbH, Dortmund (Germany). Coke Plant Technologies Div.

    2012-07-01

    For environment and occupational health reasons it is becoming increasingly important for coke plants to be operated with the lowest possible level of emissions. In the past, changing pressure conditions in each individual oven, with particularly high values at the beginning of the coking period, often resulted in considerable emissions at the oven closures. To prevent this happening on modern large-scale ovens, ThyssenKrupp Uhde developed the PROven trademark (Pressure Regulated Oven), a single-chamber pressure control system which regulates the pressure in the individual coke chambers down to a constantly low level. In the meantime, after many years of successful service, the system has been upgraded in both its design and process engineering. The result is Mini-PROven, which in future can also be retro-fitted to old small and medium-size coke oven batteries in the interest of better environmental protection. (orig.)

  16. Dry aging of beef; Review.

    Science.gov (United States)

    Dashdorj, Dashmaa; Tripathi, Vinay Kumar; Cho, Soohyun; Kim, Younghoon; Hwang, Inho

    2016-01-01

    The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as "dry-aged beef". But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

  17. Dry ice blasting

    Science.gov (United States)

    Lonergan, Jeffrey M.

    1992-04-01

    As legal and societal pressures against the use of hazardous waste generating materials has increased, so has the motivation to find safe, effective, and permanent replacements. Dry ice blasting is a technology which uses CO2 pellets as a blasting medium. The use of CO2 for cleaning and stripping operations offers potential for significant environmental, safety, and productivity improvements over grit blasting, plastic media blasting, and chemical solvent cleaning. Because CO2 pellets break up and sublime upon impact, there is no expended media to dispose of. Unlike grit or plastic media blasting which produce large quantities of expended media, the only waste produced by CO2 blasting is the material removed. The quantity of hazardous waste produced, and thus the cost of hazardous waste disposal is significantly reduced.

  18. Analysis on the use of vacuum oven for the indirect slumping of glass x-ray mirror segments

    Science.gov (United States)

    Madarasz, Emanuel; Proserpio, Laura; Breunig, Elias; Friedrich, Peter

    2016-07-01

    The Max-Planck-Institute for Extraterrestrial Physics (MPE) is involved in the investigation and optimization of the indirect slumping technique for the manufacturing of thin glass mirror segments to be assembled in lightweight X-ray telescopes. During the last year, we started to analyze the influence of vacuum environment on the results of this thermal forming process. The realization of slumping in vacuum offers theoretically several advantages, like the absence of air between the glass and the mold and a cleaner process chamber. Furthermore, the heat exchange is different with respect to a standard air-oven and this might have positive effects during the important heating and cooling phases of the process. All these aspects will be considered in the paper and the current status in the development of the MPE vacuum-slumping approach will be outlined.

  19. Large volume injection in gas chromatography using the through oven transfer adsorption desorption interface operating under vacuum.

    Science.gov (United States)

    Aragón, Álvaro; Toledano, Rosa M; Gea, Sara; Cortés, José M; Vázquez, Ana M; Villén, Jesús

    2014-06-01

    The present work describes a modification of the Through Oven Transfer Adsorption Desorption (TOTAD) interface, consisting of coupling a vacuum system to reduce the consumption of the helium needed to totally remove the eluent for large volume injection (LVI) in gas chromatography (GC). Two different retention materials in the liner of the TOTAD interface were evaluated: Tenax TA, which was seen to be unsuitable for working under vacuum conditions, and polydimethylsiloxane (PDMS), which provided satisfactory repeatability as well as a good sensitivity. No variability was observed in the retention times in either case. Solutions containing organophosphorous pesticides in two different solvents, a polar (methanol/water) and a non-polar (hexane) solvent, were used to evaluate the modification. The vacuum system coupled to the TOTAD interface allowed up to 90% helium to be saved without affecting the performance.

  20. Preparation and characterization of a homemade Josephson junction prepared from a thin film sintered in a domestic microwave oven

    Energy Technology Data Exchange (ETDEWEB)

    Freitas, Gustavo Quereza; Moreto, Jeferson Aparecido [Instituto Federal de Educacao, Ciencia e Tecnologia Goiano (IFGO), Rio Verde, GO (Brazil); Zadorosny, Rafael; Silveira, Joao Borsil; Carvalho, Claudio Luiz [Universidade Estadual Paulista Julio de Mesquita Filho (UNESP), Ilha Solteira, SP (Brazil); Cena, Cicero Rafael, E-mail: gustavoquereza@yahoo.com.br [Instituto Federal de Educacao, Ciencia e Tecnologia de Sao Paulo (IFSP), Birigui, SP (Brazil)

    2016-03-15

    A homemade Josephson junction was successfully obtained using a superconductor thin film of the BSCCO system. The film was deposited on a lanthanum aluminate, produced from a commercial powder with a nominal composition Bi{sub 1.8}Pb{sub 0.4}Sr{sub 2}CaCu{sub 2}O{sub x}, was thermally treated by a domestic microwave oven. The XRD analysis of the film indicated the coexistence of Bi-2212 and Bi-2223 phases and SEM images revealed that a typical superconductor plate-like morphology was formed. From the electrical characterization, performed using DC four probes technique, it was observed an onset superconducting transition temperature measured around 81K. At the current-voltage characteristics curve, a step of electric current at zero-voltage could be observed, an indicative that the tunneling Josephson occurred. (author)

  1. [Studies on the Ras p21 levels in workers exposed to coal tar pitch and coke oven volatiles].

    Science.gov (United States)

    Wang, X; Wu, Y; Chen, C

    1998-09-30

    To study the effects of serum p21 levels on the health of coal tar pitch(CTP) and coke oven volatiles (COV) workers recognized as the high risk population of pulmonary carcinoma, serum p21 levels among 24 cases of CTP workers, 25 cases of COV workers and 12 cases of normal control were detected with the method of Western Blotting. The results showed that the mean serum p21 level in exposed group was significantly higher than that in the normal control (366.8 vs 1270.7, P < 0.001). In the COV workers, serum p21 level in coke furnace workers was remarkably higher than that in the workers with other types of work. There were no differences for p21 among workers with different work years and between workers with or without smoking history. It indicates that CTP and COV can cause the p21 protein level increase in the occupational population.

  2. An Enhancing Effect of Gold Nanoparticles on the Lethal Action of 2450 MHz Electromagnetic Radiation in Microwave Oven.

    Science.gov (United States)

    Mollazadeh-Moghaddam, Kamyar; Moradi, Bardia Varasteh; Dolatabadi-Bazaz, Reza; Shakibae, Mojtaba; Shahverdi, Ahmad Reza

    2011-10-01

    Today, there is an increasing interest in the use of metal nanoparticles in health sciences. Amongst all nanoparticles, the gold nanoparticles have been known to kill the cancer cells under hyperthermic condition by near-infrared frequency electromagnetic waves. On the other hand, although there are different physiochemical methods for disinfection of microbial pollution, however applications of irradiated gold nanoparticles against microorganisms have not yet been investigated. In this study, gold nanoparticles were prepared using D-glucose and characterized (particle size microwave oven operated at low power (100 W), was investigated by time-kill course assay against Staphylococcus aureus (S.aureus) ATCC 29737. The results showed that application of gold nanoparticles can enhance the lethal effect of low power microwave in a very short exposure time (5 s).

  3. Effects of drying-wetting and freezing-thawing cycle on leachability of metallic elements in mine soils

    Science.gov (United States)

    Bang, H.; Kim, J.; Hyun, S.

    2016-12-01

    Mine leachate derived from contaminated mine sites with metallic elements can pose serious risks on human society and environment. Only labile fraction of metallic elements in mine soils is subject to leaching and movement by rainfall. Lability of metallic element in soil is a function of bond strengths between metal and soil surfaces, which is influenced by environmental condition (e.g., rainfall intensity, duration, temperature, etc.) The purpose of this study was to elucidate the effects of various climate conditions on the leaching patterns and lability of metallic elements in mine soils. To do this, two mine soils were sampled from two abandoned mine sites located in Korea. Leaching test were conducted using batch decant-refill method. Various climatic conditions were employed in leaching test such as (1) oven drying (40oC) - wetting cycles, (2) air drying (20oC) - wetting cycle, and (3) freezing (-40oC) - thawing cycles. Duration of drying and freezing were varied from 4 days to 2 weeks. Concentration of metallic elements, pH, Eh and concentration of dissolved iron and sulfate in leachate from each leaching process was measured. To identify the changes of labile fraction in mine soils after each of drying or freezing period, sequential extraction procedure (five fraction) was used to compare labile fraction (i.e., F1 + F2) of metallic elements. The concentration of metallic elements in mine leachate was increased after drying and freezing procedure. The amounts of released metallic element from mine soils was changed depending on their drying or freezing period. In addition, labile fraction of metallic elements in soil was also changed after drying and freezing. The changes in labile fraction after drying and freezing might be due to the increased soil surface area by pore water volume expansion. Further study is therefore needed to evaluate the impact of altered physical properties of soils such as hydration of soil surface area and shrinking by drying and

  4. Dried fruit and dental health.

    Science.gov (United States)

    Sadler, Michèle Jeanne

    2016-12-01

    A comprehensive review of the literature has found that the common perceptions that dried fruits are "sticky", adhere to teeth, and are detrimental to dental health on account of their sugar content are based on weak evidence. There is a lack of good quality scientific data to support restrictive advice for dried fruit intake on the basis of dental health parameters and further research is required. A number of potentially positive attributes for dental health, such as the need to chew dried fruits which encourages salivary flow, and the presence of anti-microbial compounds and of sorbitol, also require investigation to establish the extent of their effects and whether they balance against any potentially negative attributes of dried fruit. Advice on dried fruit consumption should also take account of the nutritional benefits of dried fruit, being high in fibre, low in fat and containing useful levels of micronutrients.

  5. Prediction of the soil water retention curve for structured soil from saturation to oven-dryness

    DEFF Research Database (Denmark)

    Karup, Dan; Møldrup, Per; Tuller, Markus

    2017-01-01

    The soil water retention curve (SWRC) is the most fundamental soil hydraulic function required for modelling soil–plant–atmospheric water flow and transport processes. The SWRC is intimately linked to the distribution of the size of pores, the composition of the solid phase and the soil specific....... In this research we evaluated a new two-stage approach developed recently to predict the SWRC based onmeasurements for disturbed repacked soil samples. Our study involved undisturbed structured soil and took into account the effects of bulk density, organic matter content and particle-size distribution....... Independently measured SWRCs for 171 undisturbed soil samples with organic matter contents that ranged from 3 to 14% were used for model validation. The results indicate that consideration of the silt and organic matter fractions, in addition to the clay fraction, improved predictions for the dry-end SWRC...

  6. Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean arracacha (Arracacia xanthorrhiza Bancr.) root.

    Science.gov (United States)

    Pedreschi, R; Betalleluz-Pallardel, I; Chirinos, R; Curotto, C; Campos, D

    2011-08-01

    The influence of different cooking regimes such as boiling, oven, microwave and hot-air drying on the retention of total phenolics (TP), total carotenoids (TC) and in vitro antioxidant capacity (AC) for three colored arracacha roots was studied. Continuous losses of TP, TC and AC during the course of the different cooking processes were observed. Boiling at 99.5° C for 20 min turned to be the best method to cook this root due to a high retention of TP, TC and AC in comparison to oven cooking at 200° C for 45 min and microwave cooking at 800 W for 5 min. During boiling, chlorogenic and caffeic acids and derivatives remained relatively stable. The drying temperature was negatively correlated to the residual content of TP and AC for the yellow and cream arracacha roots, but for the cream/purple arracacha variety, blanching preserved the TP and AC. Significant losses in chlorogenic and caffeic acids and derivatives were mainly observed during hot-air drying. These results suggested that TP are responsible to a large extent of the AC displayed by arracacha root during the different evaluated cooking regimes.

  7. Heat and mass transport during microwave heating of mashed potato in domestic oven--model development, validation, and sensitivity analysis.

    Science.gov (United States)

    Chen, Jiajia; Pitchai, Krishnamoorthy; Birla, Sohan; Negahban, Mehrdad; Jones, David; Subbiah, Jeyamkondan

    2014-10-01

    A 3-dimensional finite-element model coupling electromagnetics and heat and mass transfer was developed to understand the interactions between the microwaves and fresh mashed potato in a 500 mL tray. The model was validated by performing heating of mashed potato from 25 °C on a rotating turntable in a microwave oven, rated at 1200 W, for 3 min. The simulated spatial temperature profiles on the top and bottom layer of the mashed potato showed similar hot and cold spots when compared to the thermal images acquired by an infrared camera. Transient temperature profiles at 6 locations collected by fiber-optic sensors showed good agreement with predicted results, with the root mean square error ranging from 1.6 to 11.7 °C. The predicted total moisture loss matched well with the observed result. Several input parameters, such as the evaporation rate constant, the intrinsic permeability of water and gas, and the diffusion coefficient of water and gas, are not readily available for mashed potato, and they cannot be easily measured experimentally. Reported values for raw potato were used as baseline values. A sensitivity analysis of these input parameters on the temperature profiles and the total moisture loss was evaluated by changing the baseline values to their 10% and 1000%. The sensitivity analysis showed that the gas diffusion coefficient, intrinsic water permeability, and the evaporation rate constant greatly influenced the predicted temperature and total moisture loss, while the intrinsic gas permeability and the water diffusion coefficient had little influence. This model can be used by the food product developers to understand microwave heating of food products spatially and temporally. This tool will allow food product developers to design food package systems that would heat more uniformly in various microwave ovens. The sensitivity analysis of this study will help us determine the most significant parameters that need to be measured accurately for reliable

  8. Evaluation and comparison of high-level microwave oven disinfection with chemical disinfection of dental gypsum casts.

    Science.gov (United States)

    Meghashri, K; Kumar, Prasanna; Prasad, D Krishna; Hegde, Rakshit

    2014-06-01

    The aim of this study was to evaluate and compare microwave disinfection with chemical disinfection of dental gypsum casts. A total of 120 casts were prepared from a silicone mold using Type III dental stone. Of the 120 casts, 60 casts were contaminated with 1 ml suspension of Staphylococcus aureus and 60 casts were contaminated with 1 ml suspension of Pseudomonas aeruginosa. Then, the casts were disinfected with microwave irradiation and chemical disinfection using the microwave oven and 0.5% sodium hypochlorite. Bacteriologic procedures were performed; the cfu/ml for each cast was calculated as a weighted mean. The results were analyzed using Kruskal-Wallis test and Mann-Whitney test. The untreated casts showed Brain heart infusion broth counts of 106 log cfu/ml compared to irradiated and chemically disinfected casts, in which 105 log reduction of cfu/ml was seen. These results satisfied the requirements of current infection control guidelines for the dental laboratory. The results obtained for chemical disinfection were in equivalence with microwave disinfection. Within the limitation of this in vitro study, it was found that microwave disinfection of casts for 5 min at 900 W gives high-level disinfection that complies with the current infection control guidelines for the dental laboratory and microwave disinfection method is an effective and validated method as chemical disinfection. How to cite the article: Meghashri K, Kumar P, Prasad DK, Hegde R. Evaluation and comparison of high-level microwave oven disinfection with chemical disinfection of dental gypsum casts. J Int Oral Health 2014;6(3):56-60 .

  9. Convective drying of sludge cake

    Science.gov (United States)

    Chen, Jianbo; Peng, Xiaofeng; Xue, Yuan; Lee, Duujong; Chu, Chingping

    2002-08-01

    This paper presented an experimental study on convective drying of waste water sludge collected from Beijing GaoBeiDian Sewage Treatment Plant, particularly on the correlation between the observed shrinkage dynamics of sludge cake and the drying curve. During the initial stage of drying the process resembles to that of a particulate bed, in which moisture diffuses and evaporates at the upper surface. Conventional drying theory assuming a diffusion-evaporating front interprets this period of drying. Consequently, owing to the very large shrinkage ratio of the dried cake, cracks emerges and propagates on and within the cake body, whence inducing evaporating channel that facilitates the water removal. This occurrence compensates the reduction of surface area for evaporation, whence extending the constant-rate period during the test. Afterwards, the cracks meet with each other and form isolated cake piles, while the subsequent drying occur mainly within these piles and the conventional theory fails. The transition between the drying on a plain cake layer and that on the isolated piles demonstrates the need to adopt distinct descriptions on these two regimes of drying for the sludge cake.

  10. 焦炉烟囱 NO x排放控制刍议%Comment on control of NOx emission from chimney of coke oven battery

    Institute of Scientific and Technical Information of China (English)

    蔡承祐

    2013-01-01

    The new national standard“ Emission standard of pollutants for coking chemical industry”regulates the requirement for control of NO x emission from chimney of coke oven battery .The techni-cal measures on design of heating system of coke oven battery and treatment of oven flue gas after it is discharged from the battery for control of NO x emission are expounded in this paper .The author also makes brief description of technology on denitrification of flue gas by using SCR process and sug -gests that in order to meet the requirement of the national standard for control of NO x emission from chimney of coke oven battery located in the “special region”, flue gas discharged from the coke oven battery should be further treated by using SCR denitrification technology with learning experience of Tokyo Gas gained from test of pilot plant and engineering .%新的国家标准《炼焦化学工业污染物排放标准》提出了焦炉烟囱的NOx 排放控制要求。本文从焦炉加热系统的设计和对焦炉烟道废气的后处理2个层面论述了焦炉烟囱NOx 排放控制的技术措施,简要介绍了SCR烟气脱硝技术,提出了借鉴日本东京煤气公司的中试与工程经验,采用SCR脱硝技术对焦炉烟道废气进行后处理,以达到国家标准对“特别地区”焦炉烟囱的NOx排放控制要求。

  11. Drying Spirulina with Foam Mat Drying at Medium Temperature

    Directory of Open Access Journals (Sweden)

    Aji Prasetyaningrum

    2012-10-01

    Full Text Available Spirulina is a single cell blue green microalgae (Cyanobacteria containing many Phytonutrients (Beta-carotene, Chlorophyl, Xanthophyl, Phyocianin using as anti-carcinogen in food. Producing dry spirulina by quick drying process at medium temperature is very important to retain the Phytonutrient quality. Currently, the work is still challenging due to the gel formation that block the water diffusion from inside to the surface.  This research studies the performance of foam-mat drying on production of dry spirulina. In this method the spirulina was mixed with foaming agent (glair/egg albumen, popular as white egg at 2.5% by weight at air velocity 2.2 m/sec. Here, the effect of spirulina thickness and operational temperature on drying time and quality (Beta-carotene and color were observed. The drying time was estimated based on the measurement of water content in spirulina versus time. Result showed that the thicker spirulina, the longer drying time. Conversely, the higher operational temperature, faster drying time. At thickness ranging 1-3 mm and operational temperature below 70oC, the quality of spirulina can fit the market requirement

  12. Carrageenan drying with dehumidified air: drying characteristics and product quality

    NARCIS (Netherlands)

    Djaeni, M.; Sasongko, S.B.; Prasetyaningrum, Aji A A.A.; Jin, X.; Boxtel, van A.J.B.

    2012-01-01

    Applying dehumidified air is considered as an option to retain quality in carrageenan drying. This work concerns the effects of operational temperature, air velocity, and carrageenan thickness on the progress of drying and product quality when using dehumidified air. Final product quality and progre

  13. Optimization of microwave-assisted drying of Jerusalem artichokes (Helianthus tuberosus L. by response surface methodology and genetic algorithm

    Directory of Open Access Journals (Sweden)

    E. KARACABEY

    2016-03-01

    Full Text Available The objective of the present study was to investigate microwave-assisted drying of Jerusalem artichoke tubers to determine the effects of the processing conditions. Drying time (DT and effectivemoisture diffusivity (EMD were determined to evaluate the drying process in terms of dehydration performance, whereas the rehydration ratio (RhR was considered as a significant quality index. A pretreatment of soaking in a NaCl solution was applied before all trials. The output power of the microwave oven, slice thickness and NaCl concentration of the pretreatment solution werethe three investigated parameters. The drying process was accelerated by altering the conditions while obtaining a higher quality product. For optimization of the drying process, response surface methodology (RSM and genetic algorithms (GA were used. Model adequacy was evaluated for each corresponding mathematical expression developed for interested responses by RSM. The residual of the model obtained by GA was compared to that of the RSM model. The GA was successful in high-performance prediction and produced results similar to those of RSM. The analysis and results of the present study show that both RSM and GA models can be used in cohesion to gain insight into the bioprocessing system.

  14. Staying dry under water

    Science.gov (United States)

    Jones, Paul; Cruz-Chu, Eduardo; Megaridis, Constantine; Walther, Jens; Koumoutsakos, Petros; Patankar, Neelesh

    2012-11-01

    Lotus leaves are known for their non-wetting properties due to the presence of surface texture. The superhydrophobic behavior arises because of the prevention of liquid water from entering the pores of the roughness. Present superhydrophobic materials rely on air trapped within the surface pores to avoid liquid permeation. This is typically unsustainable for immersed bodies due to dissolution of the air, especially under elevated pressures. Here, molecular dynamics simulations are used to demonstrate the non-wetting behavior of an immersed ten-nanometer pore. This is accomplished by establishing thermodynamically sustained vapor pockets of the surrounding liquid medium. Over 300,000 atoms were used to construct the nanopore geometry and simulate SPC/E water molecules. Ambient pressure was varied along two isotherms (300 K, and 500 K). This approach for vapor-stabilization could offer valuable guidance for maintaining surfaces dry even in a submerged state without relying on trapped air. The approach may be extended to control general phase behavior of water adjacent to textured surfaces. ISEN support is gratefully acknowledged.

  15. Forward Osmosis Brine Drying

    Science.gov (United States)

    Flynn, Michael; Shaw, Hali; Hyde, Deirdre; Beeler, David; Parodi, Jurek

    2015-01-01

    The Forward Osmosis Brine Drying (FOBD) system is based on a technique called forward osmosis (FO). FO is a membrane-based process where the osmotic potential between brine and a salt solution is equalized by the movement of water from the brine to the salt solution. The FOBD system is composed of two main elements, the FO bag and the salt regeneration system. This paper discusses the results of testing of the FO bag to determine the maximum water recovery ratio that can be attained using this technology. Testing demonstrated that the FO bag is capable of achieving a maximum brine water recovery ratio of the brine of 95%. The equivalent system mass was calculated to be 95 kg for a feed similar to the concentrated brine generated on the International Space Station and 86 kg for an Exploration brine. The results have indicated that the FOBD can process all the brine for a one year mission for between 11% to 10% mass required to bring the water needed to make up for water lost in the brine if not recycled. The FOBD saves 685 kg and when treating the International Space Station brine and it saves 829 kg when treating the Exploration brine. It was also demonstrated that saturated salt solutions achieve a higher water recovery ratios than solids salts do and that lithium chloride achieved a higher water recovery ratio than sodium chloride.

  16. Sessile nanofluid droplet drying.

    Science.gov (United States)

    Zhong, Xin; Crivoi, Alexandru; Duan, Fei

    2015-03-01

    Nanofluid droplet evaporation has gained much audience nowadays due to its wide applications in painting, coating, surface patterning, particle deposition, etc. This paper reviews the drying progress and deposition formation from the evaporative sessile droplets with the suspended insoluble solutes, especially nanoparticles. The main content covers the evaporation fundamental, the particle self-assembly, and deposition patterns in sessile nanofluid droplet. Both experimental and theoretical studies are presented. The effects of the type, concentration and size of nanoparticles on the spreading and evaporative dynamics are elucidated at first, serving the basis for the understanding of particle motion and deposition process which are introduced afterward. Stressing on particle assembly and production of desirable residue patterns, we express abundant experimental interventions, various types of deposits, and the effects on nanoparticle deposition. The review ends with the introduction of theoretical investigations, including the Navier-Stokes equations in terms of solutions, the Diffusion Limited Aggregation approach, the Kinetic Monte Carlo method, and the Dynamical Density Functional Theory. Nanoparticles have shown great influences in spreading, evaporation rate, evaporation regime, fluid flow and pattern formation of sessile droplets. Under different experimental conditions, various deposition patterns can be formed. The existing theoretical approaches are able to predict fluid dynamics, particle motion and deposition patterns in the particular cases. On the basis of further understanding of the effects of fluid dynamics and particle motion, the desirable patterns can be obtained with appropriate experimental regulations.

  17. Effects of dry heat and saturated steam on the physical properties of chitosan.

    Science.gov (United States)

    Lim, L Y; Khor, E; Ling, C E

    1999-01-01

    Heat may be employed to facilitate the processing of chitosan and to confer sterility on chitosan-based medical products. In this study, changes were analyzed of the physical properties of purified chitosan heated at 60 to 160 degrees C under specified conditions for periods ranging from 0.5 to 4 h. Two forms of heat were used for processing: dry heat generated by a convection oven and saturated steam generated by an autoclave. Dry heat at or = 120 degrees C. The coloration of the samples intensified from yellow to brown with increasing temperatures and duration of heat exposure. Chitosan heated at 160 degrees C for > or = 2 h was insoluble in the 0.2 M acetic acid/0.1 M sodium acetate solvent. The rate and extent of the thermal reactions were increased in the presence of saturated steam; the autoclaved samples became insoluble after 2 h of heating at 115 degrees C and after 1 h at > or = 120 degrees C. On the other hand, the physical changes induced by dry heat at < or = 120 degrees C were not affected significantly by heating the chitosan samples under anoxic conditions.

  18. Extracellular synthesis of silver nanoparticles using dried leaves of pongamia pinnata (L) pierre

    Institute of Scientific and Technical Information of China (English)

    Rajesh W Raut; Niranjan S Kolekar; Jaya R Lakkakula; Vijay D Mendhulkar; Sahebrao B Kashid

    2010-01-01

    Extract of oven dried leaves of Pongamia pinnata (L) Pierre was used for the synthesis of silver nanoparticles. Stable and crystalline silver nanoparticles were formed by the treatment of aqueous solution of AgNO3 (1mM) with dried leaf extract of Pongamia pinnata (L) Pierre. UV-visible spectroscopy studies were carried out to quantify the formation of silver nanoparticles. Transmission electron microscopy, X-ray diffraction and Fourier transform infrared spectroscopy were used to characterize the silver nanoparticles. TEM image divulges that silver nanoparticles are quite polydispersed, the size ranging from 20 nm to 50 nm with an average of 38 nm. Water soluble heterocyclic compounds such as flavones were mainly responsible for the reduction and stabilization of the nanoparticles. Silver nanoparticles were effective against Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538p), Pseudomonas aeruginosa (ATCC 9027) and Klebsiella pneumoniae (clinical isolate). The move towards extracellular synthesis using dried biomass appears to be cost effective, eco-friendly to the conventional methods of nanoparticles synthesis.

  19. Methods to recover value-added coproducts from dry grind processing of grains into fuel ethanol.

    Science.gov (United States)

    Liu, Keshun; Barrows, Frederic T

    2013-07-31

    Three methods are described to fractionate condensed distillers solubles (CDS) into several new coproducts, including a protein-mineral fraction and a glycerol fraction by a chemical method; a protein fraction, an oil fraction and a glycerol-mineral fraction by a physical method; or a protein fraction, an oil fraction, a mineral fraction, and a glycerol fraction by a physicochemical method. Processing factors (ethanol concentration and centrifuge force) were also investigated. Results show that the three methods separated CDS into different fractions, with each fraction enriched with one or more of the five components (protein, oil, ash, glycerol and other carbohydrates) and thus having different targeted end uses. Furthermore, because glycerol, a hygroscopic substance, was mostly shifted to the glycerol or glycerol-mineral fraction, the other fractions had much faster moisture reduction rates than CDS upon drying in a forced air oven at 60 °C. Thus, these methods could effectively solve the dewatering problem of CDS, allowing elimination of the current industrial practice of blending distiller wet grains with CDS for drying together and production of distiller dried grains as a standalone coproduct in addition to a few new fractions.

  20. Volatile Retention and Morphological Properties of Microencapsulated Tributyrin Varied by Wall Material and Drying Method.

    Science.gov (United States)

    Donovan, Joseph D; Cadwallader, Keith R; Lee, Youngsoo

    2016-03-01

    Butyric acid is an important short-chain fatty acid for intestinal health and has been shown to improve certain intestinal disease states. A triglyceride containing 3 butyric acid esters, tributyrin (TB) can serve as a source of butyric acid; however, the need to target intestinal delivery and mitigate unpleasant sensory qualities has limited its use in food. Microencapsulation, the entrapment of one or more cores within a matrix, may provide a solution to the aforementioned challenge. This research primarily focused on the influence of (1) wall material: whey and soy protein isolate (WPI and SPI, respectively) and gamma-cyclodextrin (GCD), (2) wall additives: inulin of varying chain length, and (3) processing method: spray or oven drying (SD or OD, respectively) on the morphological properties and volatile retention of TB within microcapsules. SPI-based microcapsules retained significantly less (P spray dried, the GCD-based microcapsules exhibited (P spray drying. These findings demonstrate that microencapsulated TB in GCD can lead to minimal TB losses during processing that could be utilized in functional food applications for intestinal health.

  1. Microwave Drying of Moist Coals

    Science.gov (United States)

    Salomatov, Vl. V.; Karelin, V. A.; Sladkov, S. O.; Salomatov, Vas. V.

    2017-03-01

    Physical principles and examples of practical implementation of drying large bodies of coal by microwave radiation are considered. It is shown that energy consumption in microwave drying of brown coals decreases to 1.5-1.8 (kW·h)/ kg as compared with traditional types of drying, for which the expenditures of energy amount to 3.0 (kW·h)/kg. In using microwave drying, the technological time of drying decreases to 4 h, whereas the time of convective drying, with other things being equal, comes to 8-20 h. Parallel with microwave radiation drying, grinding of a fuel takes place, as well as entrainment of such toxic and ecologically harmful elements as mercury, chlorine, phosphorus, sulfur, and nitrogen. An analysis of the prospects of using a microwave energy for drying coal fuel has shown that microwave radiation makes it possible to considerably economize in energy, increase explosional safety, improve the ecological situation, and reduce the metal content and overall dimensions of the equipment.

  2. Dry release of suspended nanostructures

    DEFF Research Database (Denmark)

    Forsén, Esko Sebastian; Davis, Zachary James; Dong, M.;

    2004-01-01

    A dry release method for fabrication of suspended nanostructures is presented. The technique has been combined with an anti-stiction treatment for fabrication of nanocantilever based nanoelectromechanical systems (NEMS). The process combines a dry release method, using a supporting layer of photo......A dry release method for fabrication of suspended nanostructures is presented. The technique has been combined with an anti-stiction treatment for fabrication of nanocantilever based nanoelectromechanical systems (NEMS). The process combines a dry release method, using a supporting layer......, the technique enables long time storage and transportation of produced devices without the risk of stiction. By combining the dry release method with a plasma deposited anti-stiction coating both fabrication induced stiction, which is mainly caused by capillary forces originating from the dehydration...

  3. Drying Characteristics of Garcinia atroviridis

    Directory of Open Access Journals (Sweden)

    Waigoon RITTIRUT

    2006-01-01

    Full Text Available Some physical and chemical properties of fresh garcinia fruits are reported. The most suitable drying conditions for garcinia material in a tray dryer based on the final moisture content were determined by extensive testing. It was found that for the material thickness of 2, 4 and 6 mm, a temperature of 55 °C and air velocity of 1.2 m/s are suitable for drying. The most suitable time where the final moisture content met the commercial standard was found to be 199, 256 and 427 min, respectively. The higher the temperature, the shorter the drying time. It was also observed that the suitable drying time for 2-mm thick material and air velocity of 1.2 m/s was 199, 159 and 99 min for drying temperature of 55, 65 and 75 °C, respectively. Drying characteristics are also reported. Most of the drying rate curves appear in a falling rate period except at low temperature and low velocity of operation parameters i.e. 55 °C and 0.5 m/s for 4-mm thick material, where the constant drying rate is approximately 0.09 kg water/min.m2. The sorption isotherm is sigmoidal shape at 30 °C and monolayer moisture content is 14.78 kg water/100 kg dry solid. Soaking material in 1.5 and 3.0 %w/w sodium chloride did not affect the drying rate. Effective moisture diffusivities were evaluated to be  5.57´10-10, 6.94´10-10 and 1.11´10-9 m2/s at temperatures 55, 65 and 75 °C, respectively.

  4. Space and Industrial Brine Drying Technologies

    Science.gov (United States)

    Jones, Harry W.; Wisniewski, Richard S.; Flynn, Michael; Shaw, Hali

    2014-01-01

    This survey describes brine drying technologies that have been developed for use in space and industry. NASA has long considered developing a brine drying system for the International Space Station (ISS). Possible processes include conduction drying in many forms, spray drying, distillation, freezing and freeze drying, membrane filtration, and electrical processes. Commercial processes use similar technologies. Some proposed space systems combine several approaches. The current most promising candidates for use on the ISS use either conduction drying with membrane filtration or spray drying.

  5. Drying of α-amylase by spray drying and freeze-drying - a comparative study

    Directory of Open Access Journals (Sweden)

    S. S. de Jesus

    2014-09-01

    Full Text Available This study is aimed at comparing two traditional methods of drying of enzymes and at verifying the efficiency of each one and their advantages and disadvantages. The experiments were performed with a laboratory spray dryer and freeze-dryer using α-amylase as the model enzyme. An experimental design in star revealed that spray drying is mainly influenced by the inlet air temperature and feed flow rate, which were considered to be the main factors influencing the enzymatic activity and water activity; the long period of material exposure to high temperatures causes a partial activity loss. In the experiments of freeze drying, three methods of freezing were used (freezer, acetone and dry ice, and liquid nitrogen and samples subsequently freeze-dried for times ranging between 0-24 hours. The product obtained from the two techniques showed high enzymatic activity and low water activity. For the drying of heat-resistant enzymes, in which the product to be obtained does not have high added value, spray drying may be more economically viable because, in the freeze drying process, the process time can be considered as a limiting factor when choosing a technique.

  6. Drying of thin colloidal films

    Science.gov (United States)

    Routh, Alexander F.

    2013-04-01

    When thin films of colloidal fluids are dried, a range of transitions are observed and the final film profile is found to depend on the processes that occur during the drying step. This article describes the drying process, initially concentrating on the various transitions. Particles are seen to initially consolidate at the edge of a drying droplet, the so-called coffee-ring effect. Flow is seen to be from the centre of the drop towards the edge and a front of close-packed particles passes horizontally across the film. Just behind the particle front the now solid film often displays cracks and finally the film is observed to de-wet. These various transitions are explained, with particular reference to the capillary pressure which forms in the solidified region of the film. The reasons for cracking in thin films is explored as well as various methods to minimize its effect. Methods to obtain stratified coatings through a single application are considered for a one-dimensional drying problem and this is then extended to two-dimensional films. Different evaporative models are described, including the physical reason for enhanced evaporation at the edge of droplets. The various scenarios when evaporation is found to be uniform across a drying film are then explained. Finally different experimental techniques for examining the drying step are mentioned and the article ends with suggested areas that warrant further study.

  7. No Heat Spray Drying Technology

    Energy Technology Data Exchange (ETDEWEB)

    Beetz, Charles [ZoomEssence, Inc., Hebron, KY (United States)

    2016-06-15

    No Heat Spray Drying Technology. ZoomEssence has developed our Zooming™ spray drying technology that atomizes liquids to powders at ambient temperature. The process of drying a liquid into a powder form has been traditionally achieved by mixing a heated gas with an atomized (sprayed) fluid within a vessel (drying chamber) causing the solvent to evaporate. The predominant spray drying process in use today employs air heated up to 400° Fahrenheit to dry an atomized liquid into a powder. Exposing sensitive, volatile liquid ingredients to high temperature causes molecular degradation that negatively impacts solubility, stability and profile of the powder. In short, heat is detrimental to many liquid ingredients. The completed award focused on several areas in order to advance the prototype dryer to a commercial scale integrated pilot system. Prior to the award, ZoomEssence had developed a prototype ‘no-heat’ dryer that firmly established the feasibility of the Zooming™ process. The award focused on three primary areas to improve the technology: (1) improved ability to formulate emulsions for specific flavor groups and improved understanding of the relationship of emulsion properties to final dry particle properties, (2) a new production atomizer, and (3) a dryer controls system.

  8. Cassava Sun Drying Performance on Various Surfaces and Drying ...

    African Journals Online (AJOL)

    a raw material in the production of starch, tapioca and snack foods ... The material was dried for 8 hours daily after which it was kept indoors overnight. The surface with .... statistical package (MS Office, 2007). .... preservation and marketing.

  9. EFFECT OF DRYING CONDITIONS ON MUSHROOM QUALITY

    Directory of Open Access Journals (Sweden)

    MANOJ KULSHRESHTHA

    2009-03-01

    Full Text Available Fluidized bed drying of mushroom was undertaken to study the drying characteristics and quality of the dried mushrooms. Drying was done at drying air temperatures of 50, 70, and 90oC and air velocities of 1.71 and 2.13 m/s. Two batch sizes, namely, 0.5 kg and 1 kg of sliced milky mushrooms were dried. Drying characteristics and the quality of dried mushrooms were analyzed. The results indicated that the drying time decreased only marginally with increase in air velocity. Drying air temperature of 50oC was better as it resulted in a dried product having better rehydration characteristics, lesser shrinkage and lighter color. Highest energy efficiency (79.74% was observed while drying a batch size of 1 kg at a drying air temperature of 50oC, using an air velocity of 1.7 m/s.

  10. Total antioxidant capacity using ferric reducing antioxidant power and 2, 2-diphenyl-1 picryl hydrazyl methods and phenolic composition of fresh and dried drumstick (Moringa oleifera leaves

    Directory of Open Access Journals (Sweden)

    Vanisha S Nambiar

    2013-01-01

    Full Text Available Context: Dietary and life-style transitions have instigated accumulation of free radicals in our body causing oxidative stress, which is etiological in Non Communicable Diseases. Antioxidants are the means to counter oxidative stress. Thus, comprehensive knowledge of potential sources of antioxidants is vital. Aim: To assess the total antioxidant capacity (TAC using ferric reducing antioxidant power (FRAP, 2,2-diphenyl-1-picrylhydrazyl (DPPH assays and phenolic composition of fresh and dried drumstick leaves from Western India. Settings and Design: This was an experimental study conducted under laboratory settings. Samples were procured from three different parts of the city of Vadodara, Western India. Materials and Methods: Fresh, oven-dried, and air-dried form of leaves were quantified for total phenol content (TPC (Folin Ciocalteau assay, individual phenols (high performance liquid chromatography. Reducing property and free radical inhibiting property were quantified to understand the TAC using FRAP and DPPH assays respectively. Statistical Tests: Regression analyses were used for TPC and FRAP calculations. Results: The TPC ranged from 141.59 mgGAE/100 g to 185.32 mgGAE/100g; FRAP levels ranged from 0.49 mg/g to 0.7 mg/g, and DPPH ranged from 4.5% to 12.99% among raw and blanched Drumstick leaves sample in fresh, air-dried, and oven-dried form. High Pressure Liquid Chromatography analysis revealed the presence of gallic acid, epigallocatechingallate, chlorogenic acid. Conclusion: The underutilised drumstick leaves have strong antioxidant capacity attributable to its phenolic composition. Thus, they are cheap and accessible source of antioxidants for medicinal and commercial purposes.

  11. Natural wind drying of willow stems

    NARCIS (Netherlands)

    Gigler, J.K.; Loon, van W.K.P.; Berg, van den J.V.; Sonneveld, C.; Meerdink, G.

    2000-01-01

    The process of natural wind drying of willow (Salix viminalis) stems in large piles was investigated. A simple drying model was developed for stems. Large-scale drying experiments were conducted and drying data were statistically analysed. Whether drying in a pile of willow stems was uniform was inv

  12. A Mathematical Model for Freeze-Drying

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    Based on the experiments on freeze-drying carrot and potato slabs, the effects of some parameters, such as heating temperature and pressure on the freeze-drying process are examined. A simple model of freeze-drying is established to predict drying time and the mass variations of materials during the drying. The experimental results agree well with those calculated by the model.

  13. The design and analysis of the main equipment in combination of solar drying system%太阳能组合干燥系统主体设备的设计与分析

    Institute of Scientific and Technical Information of China (English)

    王文茹; 董继先; 李靖

    2016-01-01

    In this paper,we take the combination of drying equipment for example,For drying non-uniformity problem of the combination drying oven and solar collector selection prob-lem,we analyze the type of solar collector that is used for it,and calculate detailedly the col-lector area,collection of heat energy and recovery period of them.Finally,we optimize the type and structure of the selected collector in Xi′an area,and provide the basis for drying e-quipment to make better use of solar energy.For the unevenness problem in the combination of hot air drying oven.To achieve the uniformity of material drying to further enhance dry material quality and provide help for further study on the combination of drying equipment, we put forward improvement scheme and carry on the reasonable design by changing the way of hot air into the combination for hot air vacuum drying oven.%以太阳能组合干燥设备为例,针对组合干燥箱内热风干燥不均匀性问题以及太阳能集热器的选型问题通过对太阳能集热器的类型进行了分析,详细地计算了它们的集热面积、集热能量以及回收年限,最后优化出在西安地区选用集热器的类型和结构,并通过改变热风进风方式对热风真空组合干燥箱提出改进方案,最终实现物料干燥的均匀性及物料干燥品质进一步提高的目的。优化组合干燥设备为干燥设备更好地利用太阳能及组合干燥设备的进一步研究提供依据。

  14. Emissions of volatile hydrocarbons (VOC) during drying of sawdust; Utslaepp av laettflyktiga kolvaeten vid torkning av biobraenslen

    Energy Technology Data Exchange (ETDEWEB)

    Granstroem, Karin

    2001-08-01

    In the project 'Emissions of volatile hydrocarbons (VOC) during drying of sawdust' the identity, amount and composition of monoterpenes found in the drying medium of a fluidized bed drier drying sawdust from Norwegian spruce and Scotch pine has been determined. The energy efficiency of the drier has also been measured. The aim of this project was to reduce both emissions and energy required for drying, to minimize environmental and health hazards, and make drying more competitive. This would help our primary target group - small scale saw mills - to make use of the sawdust produced as a by- product by making pellets and briquettes. If the VOC remains in the sawdust its energy content will improve and therefore also its value as a fuel. The sawdust was dried to different moisture levels in a spouted bed drier at atmospheric pressure, using either recirculating or not recirculating drying medium with temperatures 140, 170 or 200 deg C. The emissions of VOC were measured using a flame ionization detector (FID) and the nature of the emissions analyzed with a gas chromatograph with mass spectrometric detector (GC-MS). The GC-MS data is reported as emitted substance per oven dry weight (odw). Experiments show that terpenes do not leave the sawdust in great amounts until it is dried to a moisture content (water/total weight) below 10%. When sawdust is dried to a predetermined moisture level, the terpene emissions increase when warmer incoming drying medium is used. The monoterpenes found in greatest amount are a-pinene, b-pinene, 3-carene, limonene and myrcene. y-terpinene was detected in emissions from pine but not from spruce. The relative amounts of different monoterpenes did not vary significantly with post-drying moisture content, but drying medium of higher temperature caused an increase in the relative amount of less volatile monoterpenes. The FID data is reported as concentration of VOC in the drying medium, and as weight VOC per odw. The concentration

  15. Sustaining dry surfaces under water

    DEFF Research Database (Denmark)

    Jones, Paul R.; Hao, Xiuqing; Cruz-Chu, Eduardo R.

    2015-01-01

    Rough surfaces immersed under water remain practically dry if the liquid-solid contact is on roughness peaks, while the roughness valleys are filled with gas. Mechanisms that prevent water from invading the valleys are well studied. However, to remain practically dry under water, additional...... mechanisms need consideration. This is because trapped gas (e.g. air) in the roughness valleys can dissolve into the water pool, leading to invasion. Additionally, water vapor can also occupy the roughness valleys of immersed surfaces. If water vapor condenses, that too leads to invasion. These effects have...... not been investigated, and are critically important to maintain surfaces dry under water.In this work, we identify the critical roughness scale, below which it is possible to sustain the vapor phase of water and/or trapped gases in roughness valleys – thus keeping the immersed surface dry. Theoretical...

  16. 10-minute consultation Dry mouth

    Institute of Scientific and Technical Information of China (English)

    Mark Taubert; Eleanor M R Davies; Ian Back

    2007-01-01

    @@ A 67 year old man presents with a six week history of dry mouth (xerostomia). He has prostate cancer, which has spread to his spine, and he takes opiates for pain relief. Recently, he started taking an antidepressant.

  17. Sustaining dry surfaces under water

    Science.gov (United States)

    Jones, Paul R.; Hao, Xiuqing; Cruz-Chu, Eduardo R.; Rykaczewski, Konrad; Nandy, Krishanu; Schutzius, Thomas M.; Varanasi, Kripa K.; Megaridis, Constantine M.; Walther, Jens H.; Koumoutsakos, Petros; Espinosa, Horacio D.; Patankar, Neelesh A.

    2015-08-01

    Rough surfaces immersed under water remain practically dry if the liquid-solid contact is on roughness peaks, while the roughness valleys are filled with gas. Mechanisms that prevent water from invading the valleys are well studied. However, to remain practically dry under water, additional mechanisms need consideration. This is because trapped gas (e.g. air) in the roughness valleys can dissolve into the water pool, leading to invasion. Additionally, water vapor can also occupy the roughness valleys of immersed surfaces. If water vapor condenses, that too leads to invasion. These effects have not been investigated, and are critically important to maintain surfaces dry under water. In this work, we identify the critical roughness scale, below which it is possible to sustain the vapor phase of water and/or trapped gases in roughness valleys - thus keeping the immersed surface dry. Theoretical predictions are consistent with molecular dynamics simulations and experiments.

  18. Dry skin - self-care

    Science.gov (United States)

    ... moisture Hot, dry air in desert environments Air conditioners that cool the air and remove moisture Taking ... scrubbing your skin. Shave right after bathing, when hair is soft. Wear soft, comfortable clothing next to ...

  19. Oxygen and coke oven gas (COG) consumption optimization at hot stove of Usiminas blast furnace 3; Otimizacao do consumo de oxigenio e GCO nos regeneradores do alto forno 3 da Usiminas

    Energy Technology Data Exchange (ETDEWEB)

    Cervino, Marco Antonio; Bastos, Moises Hofer [Usiminas, Ipatinga, MG (Brazil)

    2001-07-01

    This paper presents the model developed for determination of the correlation between oxygen and coke oven gas (COG) consumption in the hot stove at Usiminas blast furnace 3, the applicability and results obtained. (author)

  20. Dry aging of beef; Review

    OpenAIRE

    Dashdorj, Dashmaa; Tripathi, Vinay Kumar; Cho, Soohyun; Kim, Younghoon; Hwang, Inho

    2016-01-01

    The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humid...