Mass and heat balance calculations and economic evaluation of an innovative biomass pyrolysis project

2011 ◽  
Vol 5 (3) ◽  
pp. 355-361 ◽  
Author(s):  
Quanyuan Wei ◽  
Yongshui Qu ◽  
Tianwei Tan
Keyword(s):  
Economic Evaluation ◽  
Heat Balance ◽  
Biomass Pyrolysis

Issues in the economic evaluation of community water fluoridation

1989 ◽  
Vol 53 (11) ◽  
pp. 646-657 ◽  
Author(s):  
BA White ◽  
AA Antczak-Bouckoms ◽  
MC Weinstein
Keyword(s):  
Economic Evaluation ◽  
Water Fluoridation ◽  
Community Water ◽  
Community Water Fluoridation

135: Economic Evaluation of Finasteride in Benign Prostatic Hyperplasia Treatment

2004 ◽  
Vol 171 (4S) ◽  
pp. 35-36
Author(s):  
J. Curtis Nickel ◽  
Heather McDonald ◽  
Marg Hux ◽  
Marc Brisson ◽  
Lisa Bernard
Keyword(s):  
Economic Evaluation ◽  
Benign Prostatic Hyperplasia ◽  
Prostatic Hyperplasia

Analysis of electro- and thermophysical processes occurring during electrocontact baking of flour products.

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Theoretical Calculation ◽  
Heat Balance ◽  
Electric Contact ◽  
Wheat Dough ◽  
Baking Process ◽  
Free Moisture ◽  
Contact Heating ◽  
The Heat Balance

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.

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