scholarly journals Development of an Innovative Low Temperature Heat Supply Concept for a New Housing Area

2017 ◽  
Vol 116 ◽  
pp. 39-47 ◽  
Author(s):  
Dietrich Schmidt ◽  
Anna Kallert ◽  
Janybek Orozaliev ◽  
Isabelle Best ◽  
Klaus Vajen ◽  
...  
Keyword(s):  
Low Temperature ◽  
Heat Supply ◽  
Housing Area ◽  
Temperature Heat

MODELING OF AN ORGANIC RANKINE CYCLE FOR LOW TEMPERATURE HEAT SOURCES

2018 ◽  
Author(s):  
Arthur Batista Martins Lott ◽  
Arthur Pacheco Luz ◽  
João Arthur Daconti Silva ◽  
Cristiana Maia ◽  
Sergio Hanriot
Keyword(s):  
Low Temperature ◽  
Organic Rankine Cycle ◽  
Rankine Cycle ◽  
Heat Sources ◽  
Temperature Heat

JESSAIR

Alloy Digest ◽  
1965 ◽  
Vol 14 (1) ◽  
Keyword(s):  
Heat Treatment ◽  
Fracture Toughness ◽  
Low Temperature ◽  
Physical Properties ◽  
Heat Treating ◽  
Bend Strength ◽  
Steel Company ◽  
Temperature Heat ◽  
Temperature Heat Treatment ◽  
Manganese Chromium

Abstract Jessair is a manganese, chromium, molybdenum alloy steel combining the deep harding characteristics of air-hardening steels with the simplicity of low temperature heat treatment possible in many oil-hardening steels. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and bend strength as well as fracture toughness and fatigue. It also includes information on forming, heat treating, machining, and joining. Filing Code: TS-157. Producer or source: Jessop Steel Company.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

Dynamics and magnetic properties of NO molecules encapsulated in open-cage fullerene derivatives evidenced by low temperature heat capacity

2021 ◽  
Author(s):  
Yoji Horii ◽  
Hal Suzuki ◽  
Yuji Miyazaki ◽  
Motohiro Nakano ◽  
Shota Hasegawa ◽  
...  
Keyword(s):  
Heat Capacity ◽  
Magnetic Properties ◽  
Low Temperature ◽  
Magnetic Anisotropy ◽  
Fullerene Derivatives ◽  
Molecular Cages ◽  
Temperature Heat ◽  
Low Temperature Heat Capacity

Heat capacity analyses revealed dynamics and magnetic anisotropy of NO molecules confined in molecular cages.

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