Results 191 to 200 of about 28,021 (217)

Graphene-Skinned Alumina Fiber: Continuously Scalable Fabrication and Its Electrothermal Application in Fiber-Reinforced Polymer Composites. [PDF]

Adv Sci (Weinh)
Wang X, Jiang W, Wang J, Zhao Y, Liu E, Liang F, Zhang Y, Liu Q, Zheng K, Yang Y, Yang F, Jiang X, Qi Y, Liu Z.   +13 more
europepmc   +1 more source

Microstructural Stability of 316 L Produced by Additive Manufacturing for Nuclear Applications. [PDF]

Materials (Basel)
Montanari R, Palombi A, Richetta M, Stornelli G, Varone A, Zahid A.   +5 more
europepmc   +1 more source

Emergent surface magnetic ordering and surface electronic dipole layers in a two-dimensional spin=1/2 La₂CuO₄ film. [PDF]

Nat Commun
Jain A, Diao C, Ong BL, Fauzi AD, Jayaraman K, Naradipa MA, Josyula SP, Chi X, Whitcher TJ, Shiddiq M, Breese MBH, Tok ES, Rusydi A.   +12 more
europepmc   +1 more source

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Study on heat and mass transfer of sugarcane stem during vacuum pre-cooling

Journal of Food Engineering, 2021
Abstract Heat and mass transfer of fruit and vegetables is significantly affected by vacuum pre-cooling end temperature (VPET). The simulations and experiments on the heat and mass transfer of sugarcane stem were performed to investigate the trends of total system pressure, temperature distribution, the water evaporation rate, weight loss, and ...
Ankang Kan
exaly   +2 more sources

Effect of Vacuum Pre-Cooling on Quality Changes of Spinach during Cold Storage

Advanced Materials Research, 2013
Vacuum pre-cooling technique was used as a rapid cooling method for leafy vegetables such as lettuce, spinach and so on. Experiments were carried out to investigate the effect of vacuum pre-cooling on physiological activities during cold storage. The results revealed that the increase in weight loss and membrane permeability was inhibited, and the ...
Xie J
exaly   +2 more sources

Effects of Vacuum Pre-Cooling on Quality of Mushroom after Cooling and Storage

Advanced Materials Research, 2013
Experiments were conducted to determine if vacuum cooling has an effect on the physical and chemical quality characteristics of mushroom after cooling and storage. Pressure, temperature and mass variations of mushroom were obtained during vacuum cooling.
S.Y. He, Y.Q. Yu, G.C. Zhang, Q.R. Yang
exaly   +2 more sources

Response of Spinach in Controlled Pressure Conditions during Vacuum Pre-Cooling

IFAC Postprint Volumes IPPV / International Federation of Automatic Control, 2001
Abstract The decrease in pressure inside the enclosed chamber was controlled between 2.4 kPa and pre-set minimum pressure of 0.61 kPa to follow a linear and exponential decay functions during vacuum pre-cooling. The change in the pressure profiles, which reduces cooling rates, increased moisture loss and decreased temperature reduction per percent ...
Seiichi Oshita, Yoshinori Kawagoe, Yasuhisa Seo   +2 more
exaly   +2 more sources

A cross-regional thermo-hydro transport model for vacuum pre-cooling

Journal of Food Engineering, 2022
Ankang Kan, Bin Dai
exaly   +2 more sources

An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling

Innovative Food Science and Emerging Technologies, 2022
Ankang Kan
exaly   +2 more sources

Effects of vacuum pre-cooling combined with N2 treatment on browning and softening of Stropharia rugosoannulata during storage

Journal of Food Science and Technology
Salam Ibrahim, , Zhang Lijia
exaly   +2 more sources