Results 201 to 210 of about 76,386 (252)

Numerical analysis of magnetized Ag-Fe₃O₄/VPO hybrid nanofluid flow over a spinning inclined disc with Thompson-Troian slip. [PDF]

Discov Nano
Ahmad H, Ghazwani HA, Said NM, Alhazmi H, Khalifa HAE, Khan N.   +5 more
europepmc   +1 more source

Investigation of switchable radiative cooling using real-time transmittance measurement system. [PDF]

Sci Rep
Jung J, Park J, Lim J, Kim JB.
europepmc   +1 more source

Advancing Solvent Dehydration with Innovative HybSi^® AR Membranes: Economic and Environmental Benefits of Pervaporation. [PDF]

Membranes (Basel)
Khan MN, Boorsma E, Vandezande P, Lammerink I, de Lange R, Buekenhoudt A, Van Dael M.   +6 more
europepmc   +1 more source

A two-mode thermomechanically squeezed phonon laser. [PDF]

Nat Commun
Zhang K, Xiao K, Bhattacharya M, Vamivakas AN.   +3 more
europepmc   +1 more source

Channel-cut monochromator withstanding incident powers above 400 W on undulator beamlines. [PDF]

J Synchrotron Radiat
Yamazaki H, Shimizu Y, Tsubota K, Tahara K, Shimizu S, Koyama T, Yumoto H, Osaka T, Inoue I, Yabashi M, Ohashi H.   +10 more
europepmc   +1 more source

Intra-atrial Baffling of an Infradiaphragmatic Scimitar Vein without Circulatory Arrest. [PDF]

Methodist Debakey Cardiovasc J
Székely M, Duarte V, Martin C, Reardon MJ, Quarti AG.   +4 more
europepmc   +1 more source

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Feasibility assessment of vacuum cooling followed by immersion vacuum cooling on water-cooked pork

Meat Science, 2012
Vacuum cooling followed by immersion vacuum cooling was designed to cool water-cooked pork (1.5±0.05 kg) compared with air blast cooling (4±0.5°C, 2 m/s), vacuum cooling (10 mbar) and immersion vacuum cooling. This combined cooling method was: vacuum cooling to an intermediate temperature of 25°C and then immersion vacuum cooling with water of 10°C to ...
Ruitong Dai, Xingmin Li, Xiaoguang Dong   +2 more
exaly   +3 more sources

Modelling vacuum cooling process of cooked meat—part 1: analysis of vacuum cooling system

International Journal of Refrigeration, 2002
A mathematical model is developed to analyse the performance of a vacuum cooler. The model is based on the mass conservation of air and vapour in the vacuum chamber. In the chamber, the vapour evaporated from foods under the vacuum and the vapour removed by the vapour-condenser and vacuum pump contribute to the variation in the vapour partial pressure,
Da-Wen Sun
exaly   +2 more sources

Laser cooling in a squeezed vacuum

Physical Review A, 1991
In this paper, the use of squeezed light in laser cooling is investigated. We find that in a traveling-wave laser field, a two-level atom in a squeezed vacuum cannot be cooled to a lower temperature than in normal vacuum. For a two-level atom in a standing-wave laser field, if it is tuned from the resonant region, the conclusion is the same as in the ...
, Graham, , Walls, , Zhang
openaire   +2 more sources

An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling

Meat Science
To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC).
Caihu, Liao, Jinjie, Li, Jianhua, Zhu, Xia, Zhang, Fangyun, Dong, Wenjing, Li, Siyun, Xie   +6 more
openaire   +2 more sources