scholarly journals Cooling of wood briquettes

2013 ◽  
Vol 17 (3) ◽  
pp. 833-838 ◽  
Author(s):  
Miroljub Adzic ◽  
Radmilo Savic
Keyword(s):  
Surface Temperature ◽  
Experimental Research ◽  
Production Technology ◽  
Combustion Characteristics ◽  
Ir Camera ◽  
Temperature Probe ◽  
Cooling Phase

This paper is concerned with the experimental research of surface temperature of wood briquettes during cooling phase along the cooling line. The cooling phase is an important part of the briquette production technology. It should be performed with care, otherwise the quality of briquettes could deteriorate and possible changes of combustion characteristics of briquettes could happen. The briquette surface temperature was measured with an IR camera and a surface temperature probe at 42 sections. It was found that the temperature of briquette surface dropped from 68 to 34?C after 7 minutes spent at the cooling line. The temperature at the center of briquette, during the 6 hour storage, decreased to 38?C.

scholarly journals Changes in quality parameters of vodka filtered through activated charcoal

2012 ◽  
Vol 30 (No. 5) ◽  
pp. 474-482 ◽  
Author(s):  
L. Siříšťová ◽  
Š. Přinosilová ◽  
K. Riddellová ◽  
J. Hajšlová ◽  
K. Melzoch
Keyword(s):  
Production Technology ◽  
Sensory Analysis ◽  
Activated Charcoal ◽  
Quality Parameters ◽  
High Quality ◽  
Flow Rates ◽  
Positive Effect ◽  
Filtration Device

The production technology of high-quality vodka used in Russia involves filtration through activated charcoal. To approach the quality of renowned Russian vodka, one prominent Czech spirit-producing company installed on its production premises a filtration device including a charcoal column, and launched test runs during which different filtration conditions were tested. Samples collected during the test runs were analysed by GC-FID and GC-MS with the aim to compare their composition; sensory analysis was an integral part of the evaluation. The results documented a positive effect of charcoal filtration on the quality of produced vodka, which was not reduced when higher flow rates were applied.  

scholarly journals Thermal Characteristics of Breast Surface Temperature in Healthy Women

2021 ◽  
Vol 18 (3) ◽  
pp. 1097
Author(s):  
Anna Lubkowska ◽  
Monika Chudecka
Keyword(s):  
Mammary Gland ◽  
Temperature Distribution ◽  
Surface Temperature ◽  
Thermal Characteristics ◽  
The Body ◽  
Imaging Method ◽  
Infrared Thermal Imaging ◽  
Ir Camera ◽  
Entire Area ◽  
Healthy Women

Thermography is widely used in the medical field, including in the detection of breast disorders. The aim of the research was to characterize the range of breast surface temperature values, taking into account the entire area of the mammary gland and, independently, the nipple, in healthy women. An additional aim was to assess the symmetry of the breast temperature distribution (using an IR camera) and the correlation of temperatures with the content of adipose tissue. Thermograms were made for the right and left breasts, each time delineating the area of the entire breast and a separate area of the nipple, chest, and abdomen. Analyzing the intergroup differences in temperature of selected body areas (Tmean), it was shown that, in all cases, they were significantly higher in younger women. Statistical analysis showed no significant differences between breast and nipple temperatures in relation to the body sides. The highest temperatures within the mammary gland were recorded for the nipple area. The use of the high-resolution digital infrared thermal imaging method in early and screening preventive diagnoses of changes in the mammary gland requires individual interpretation of the results, taking into account the assessment of the physiological pattern of temperature distribution in both breasts.

scholarly journals Study on the Influence of Surface Temperature Field of Aluminum Alloy Etched by Laser Water Jet Composite Machining

Materials ◽  
2020 ◽  
Vol 13 (14) ◽  
pp. 3206
Author(s):  
Xuehui Chen ◽  
Xin Xu ◽  
Wei Liu ◽  
Lei Huang ◽  
Hao Li ◽  
...  
Keyword(s):  
Aluminum Alloy ◽  
Temperature Field ◽  
Surface Temperature ◽  
Process Parameters ◽  
Water Jet ◽  
Laser Machining ◽  
Material Surface ◽  
Laser Etching ◽  
Surface Temperature Field

This paper studies the compound effect of liquid medium and laser on the workpiece and analyses the law of material surface temperature change during the processing. Taking 7075-T6 aluminum alloy as the research object, the surface temperature field of aluminum alloy processed using water-jet-assisted laser machining under different process parameters was simulated using finite element software. In addition, the temperature field of the material surface was detected in real-time using the self-built water-jet-assisted laser machining temperature field detection system, and the processing results were observed and verified using an optical microscope, scanning electron microscope, and energy spectrum analyzer. The results show that when the water jet inflow angle is 45°, the heat-affected area of the material surface is the smallest, and the cooling effect of the temperature field of the material surface is better. Considering the liquidus melting point of 7075 aluminum alloys, it is concluded that the processing effect is better when the water jet velocity is 14 m·s−1, the laser power is 100 W, and the laser scanning speed is 1.2 mm·s−1. At this time, the quality of the tank is relatively good, there are no cracks in the bottom of the tank, and there is less slag accumulation. Compared with anhydrous laser etching, water-jet-assisted laser etching can reduce the problems of micro-cracks, molten slag, and the formation of a recast layer in laser etching and improve the quality of the workpiece, and the composition of the bottom slag does not change. This study provides theoretical guidance and application support for the selection and optimization of process parameters for water-jet-assisted laser etching of aluminum alloy and further enriches the heat transfer mechanism of multi-field coupling in the process of water-jet-assisted laser machining.

Characterization of Fouled Flat Sheet Membranes by Infrared Thermography

2014 ◽  
Author(s):  
Kennethrex O. Ndukaife ◽  
George Agbai Nnanna
Keyword(s):  
Surface Temperature ◽  
Infrared Thermography ◽  
Spectral Power ◽  
Membrane Surface ◽  
Infrared Camera ◽  
Feed Solution ◽  
Feed Concentration ◽  
Ir Camera ◽  
Measure Surface Temperature

An Infrared thermography (IRT) technique for characterization of fouling on membrane surface has been developed. The emitted spectral power from the fouled membrane is a function of emissivity and surface morphology. In this work, a FLIR A320 IR camera was used to measure surface temperature and emissivity. The surface temperature and the corresponding emissivity value of various areas on the fouled membrane surface is measured by the infrared camera and recorded alongside its thermogram. Different fouling experiments were performed using different concentrations of aluminum oxide nanoparticle mixed with deionized water as feed solution (333 ppm, 1833 ppm and 3333 ppm) so as to investigate the effect of feed concentration on the degree of fouling and thus its effect on the emissivity values measured on the membrane surfaces. Surface plots in 3D and Line plots are obtained for the measured emissivity values and thickness of the fouling deposit on the membrane surface respectively. The results indicate that the IRT technique is sensitive to changes that occur on the membrane surface due to deposition of contaminants on the membrane surface and that emissivity is a function of temperature, surface roughness and thickness of the specimen under investigation.

SALTED CHEESE PRODUCTION TECHNOLOGY AND ITS QUALITY ASSESSMENT

2021 ◽  
pp. 76-80
Author(s):  
A. V. Zhebo ◽  
E. E. Kotovskaya
Keyword(s):  
Quality Assessment ◽  
Production Technology ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Cheese Production

The quality of 6 samples of brine cheese was examined, as a result of which deviations in organoleptic and physico-chemical parameters were established.

USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

2019 ◽  
Author(s):  
А.А. ШИШКАНОВ ◽  
С.Ю. КОЖУШКО ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
М.К. САДЫГОВА ◽  
Л.В. КАРПУНИНА
Keyword(s):  
Production Technology ◽  
Gum Arabic ◽  
Positive Influence ◽  
Fifth Grade ◽  
Bakery Products ◽  
High Grade ◽  
Microbiological Parameters ◽  
Composite Mixture ◽  
Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

scholarly journals The Effect of Recitation Method on Learning Outcomes of “Life Events” of 5th Grade

2021 ◽  
Vol 2 (1) ◽  
pp. 29-35
Author(s):  
Muhammad Ilyas Habibulloh ◽  
Muhammad Nuruddin
Keyword(s):  
Learning Outcomes ◽  
Life Events ◽  
Experimental Research ◽  
Learning Process ◽  
Quality Of Education ◽  
Student Interest ◽  
The Right ◽  
5Th Grade ◽  
Academic Year

This study aims as a way to determine the effect of the recitation method on learning outcomes of events in life that focuses on sub-theme 2 national events about the proclamation of independence day at SDN Gongseng 1 Jombang. As we know that the average learning process in schools is still centered on the teacher himself. By using the right application, it is certain that it will have a good impact on the quality of education. The lack of student interest in the methods taught by the teacher had a significant impact. In the process of working on questions, for example, students are less able to understand what is conveyed by the teacher who is able to provide a learning process whose substance is carried out by selecting the appropriate method. This research is pre-experimental research design, in the form of one-group pretest-posttest. The sample of this study consisted of 9 boys and 10 girls totaling 19 students who were in the experimental class. In the academic year 2021, it can be seen that the results of the pretest and posttest data of students by using the recitation method have sig. 0.000 < 0.05. From these results, it can be concluded that the effect of recitation has an influence on classroom learning by using conventional methods.

scholarly journals Pengaruh Volume Minyak Sumbawa Sebagai Antibakteri dalam Pembuatan Sabun Mandi Cair

2020 ◽  
Vol 8 (2) ◽  
pp. 97
Author(s):  
Muhamad Zaenudin ◽  
Ahmadi Ahmadi ◽  
Hulyadi Hulyadi
Keyword(s):  
Experimental Research ◽  
Daily Life ◽  
Antibacterial Properties ◽  
Inhibition Zone ◽  
Liquid Bath ◽  
Staphyloccocus Aureus ◽  
Bacteria And Fungi

Soap is a necessity for daily life, such as for bathing, washing, and cleaning other necessities. Normally various kinds of bacteria and fungi can live permanently on the skin, for example, such as thebacteria Staphyloccocus aureus. Antibacterial soap is used as a solution to this bacterial problem. Sumbawa oil is a natural ingredient that has the potential to be antibacterial in body wash. Sumbawa oil contains geraniol and citronellal, flavonoids, polyphenols and also contains saponins and tannins. The research objective was to find out what volume of Sumbawa oil is used to obtain the quality of liquid bath soap which has antibacterial content and meets SNI standards. This research is an experimental research in a laboratory by varying the volume of Sumbawa oil. The parameters measured in this study were the effect of variations in the volume of Sumbawa oil on antibacterial properties and pH of liquid bath soap. The findings in this study that the best antibacterial properties were found in the addition of 15 ml volume of Sumbawa oil with an average inhibition zone of 19.5-22.3 mm and a pH of 5 ml of Sumbawa oil volume with an average pH of 6.1. Based on the above findings, it can be concluded that the addition of Sumbawa oil has an effect on the antibacterial properties and pH of liquid bath soap. 

scholarly journals Improving prediction quality of sea surface temperature (SST) in Niño3.4 region using Bayesian Model Averaging

2021 ◽  
Vol 893 (1) ◽  
pp. 012028
Author(s):  
Robi Muharsyah ◽  
Dian Nur Ratri ◽  
Damiana Fitria Kussatiti
Keyword(s):  
Surface Temperature ◽  
Bayesian Model ◽  
Bayesian Model Averaging ◽  
Model Averaging ◽  
Seasonal Forecast ◽  
Sea Surface ◽  
Post Processing ◽  
Enso Events ◽  
Prediction Quality

Abstract Prediction of Sea Surface Temperature (SST) in Niño3.4 region (170 W - 120 W; 5S - 5N) is important as a valuable indicator to identify El Niño Southern Oscillation (ENSO), i.e., El Niño, La Niña, and Neutral condition for coming months. More accurate prediction Niño3.4 SST can be used to determine the response of ENSO phenomenon to rainfall over Indonesia region. SST predictions are routinely released by meteorological institutions such as the European Center for Medium-Range Weather Forecasts (ECMWF). However, SST predictions from the direct output (RAW) of global models such as ECMWF seasonal forecast is suffering from bias that affects the poor quality of SST predictions. As a result, it also increases the potential errors in predicting the ENSO events. This study uses SST from the output Ensemble Prediction System (EPS) of ECMWF seasonal forecast, namely SEAS5. SEAS5 SST is downloaded from The Copernicus Climate Change Service (C3S) for period 1993-2020. One value representing SST over Niño3.4 region is calculated for each lead-time (LT), LT0-LT6. Bayesian Model Averaging (BMA) is selected as one of the post-processing methods to improve the prediction quality of SEAS5-RAW. The advantage of BMA over other post-processing methods is its ability to quantify the uncertainty in EPS, which is expressed as probability density function (PDF) predictive. It was found that the BMA calibration process reaches optimal performance using 160 months training window. The result show, prediction quality of Niño3.4 SST of BMA output is superior to SEAS5-RAW, especially for LT0, LT1, and LT2. In term deterministic prediction, BMA shows a lower Root Mean Square Error (RMSE), higher Proportion of Correct (PC). In term probabilistic prediction, the error rate of BMA, which is showed by the Brier Score is lower than RAW. Moreover, BMA shows a good ability to discriminating ENSO events which indicates by AUC ROC close to a perfect score.

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