Results 231 to 240 of about 35,308 (300)

Effect of moisture content on N₂ injection displacement efficiency of methane in bituminous coal. [PDF]

Sci Rep
Miao K, Guo L, Wang H, Tian Y, Li S.
europepmc   +1 more source

Enhanced Stability of Halide Perovskite by Strengthening Hydrogen Bonds. [PDF]

JACS Au
Yin Y, Zhou Y, Xuan H, Zhang D, Liang Y, Fu Y, Jin S, Lü X, Zhang L, Tian W.   +9 more
europepmc   +1 more source

Adhesives and Sealants in Packaging: Functional Roles and System-Level Classification (Part I). [PDF]

Materials (Basel)
Volpe C, Pagnotta L.
europepmc   +1 more source

Nature-Inspired Trojan Materials as Invisible Enablers of Advanced Humidity Sensors. [PDF]

Materials (Basel)
Oliveira DS, Vieira ES, Martins GV, Costa JJ, Meira RM, Ramos CA, Campanhã D, Vilão G, Alves J, Santos PF, Moreira FTC.   +10 more
europepmc   +1 more source

Chocolate Swelling during Storage Caused by Fat or Moisture Migration

Journal of Food Science, 2012
Abstract:  Quantification of swelling in dark chocolate subjected to fat or moisture migration was conducted using a new method based on confocal chromatic displacement sensor. The nondestructive method allowed for the height profile of dark chocolate samples to be scanned with a sensitivity of ± 2.8 μm.
Lilia Ahrne
exaly   +5 more sources

A review of moisture migration in bulk material

Particulate Science and Technology, 2018
Moisture migration in bulk materials can cause many problems for bulk material handling. The review aims to find an appropriate method for dynamic moisture migration in unsaturated bulk materials during processing. A large amount of research on moisture migration has been done from both macroscopic and microscopic views.
Chen, Jian, Williams, Kenneth, Chen, Wei, Shen, Jiahe, Ye, Fangping   +4 more
openaire   +5 more sources

Moisture loss, gain and migration in foods

, 2011
The loss, gain and transfer of moisture often affect food materials. Whether arising from interaction with the atmosphere or with another component of the food, such changes always cause deterioration of the overall quality of the food through softening, toughening, breakdown, swelling or shrinkage due to phase transitions or dissolution. In most cases,
Roudaut, Gaëlle, Debeaufort, Frédéric
openaire   +2 more sources

Moisture Migration in Solid Food Matrices

Journal of Food Science, 2003
ABSTRACT: The goals of this study were to measure moisture migration in a porous solid matrix simulating a real food (flour dough) and to accomplish heating of the solid matrix. An off‐line technique and a microwave temperature controller system were developed for measuring moisture concentration under ...
Y.‐C. Fu, C.‐H. Tong, D.B. Lund
openaire   +2 more sources

Constructing an engineering model for moisture migration in bulk solids as a prelude to predicting moisture migration caking [PDF]

Advanced Powder Technology, 2002
The aim of this study was to examine one of the mechanisms behind moisture migration caking, where liquid solution bridges form between particles in a bulk solid system because of an increase in local relative humidity, and then solidify as the local relative humidity drops - the effect being increased as more cycles occur.
Leaper, Mark C., Bradley, M. S. A., Cleaver, J. A. S., Bridle, I., Reed, A. R., Abou-Chakra, H., Tüzün, U.   +6 more
openaire   +3 more sources