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51.
We considered the magnetohydrodynamic (MHD) free convective flow of an incompressible electrically conducting viscous fluid past an infinite vertical permeable porous plate with a uniform transverse magnetic field, heat source and chemical reaction in a rotating frame taking Hall current effects into account. The momentum equations for the fluid flow during absorbent medium are controlled by the Brinkman model. Through the undisturbed state, both the plate and fluid are in a rigid body rotation by the uniform angular velocity perpendicular to an infinite vertical plate. The perpendicular surface is subject to the homogeneous invariable suction at a right angle to it and the heat on the surface varies about a non-zero unvarying average whereas the warmth of complimentary flow is invariable. The systematic solutions of the velocity, temperature, and concentration distributions are acquired systematically by utilizing the perturbation method. The velocity expressions consist of steady-state and fluctuating situations. It is revealed that the steady part of the velocity field has a three-layer characteristic while the oscillatory part of the fluid field exhibits a multi-layer characteristic. The influence of various governing flow parameters on the velocity, temperature, and concentration are analyzed graphically. We also discuss computational results for the skin friction, Nusselt number, and Sherwood number in the tabular forms. 相似文献
52.
Girsova M. A. Golovina G. F. Kurilenko L. N. Anfimova I. N. 《Glass Physics and Chemistry》2022,47(1):S36-S40
Glass Physics and Chemistry - Composite materials (CMs) activated by silver and lanthanum ions based on high-silica porous glass (PG) matrices have been synthesized. The CMs were studied by IR... 相似文献
53.
Glass and Ceramics - An analysis of the specific mechanisms of the influence of the state of the grain structure on the thermoelectric properties (electrical resistivity and total thermal... 相似文献
54.
Russian Engineering Research - In practice, it is important to assess the nonuniformity of the crankshaft speed in internal combustion engines. In such assessments, the sensitivity of the chosen... 相似文献
55.
Gerasimov Sergey I. Ilyushin Mikhail A. Putis Sergey M. Dushenok Sergey A. Shugalei Irina V. Sudarikov Andrey M. 《含能材料》2022,30(4):370-378
In the present work it is found that the pyrotechnic composition VS-2 can be initiated with flash lamps IFC-500 and EVIS. VS-2 pyrotechnic composition contains 90% of mercury(Ⅱ) 5-hydrazinotetrazolate perchlorate and 10% of optically transparent copolymer of 2-methyl-5-vinyltetrazole and methacrylic acid (PVMT). We have found that the flash lamps make it possible to initiate combustion of VS-2 composition with its transition to detonation both in cylindrical charges placed in brass caps of 5 mm diameter and 2 mm high, and film charges with 10 mm×80 mm in size and surface weights of 60 mg·cm-2 and 90 mg·cm-2, showing ignition delay times 10 μs and 3 μs, respectively. We also measured detonation velocities for VS-2 composition film charges, which were 4375-4505 m·s-1 (of the charge being surface mass 60 mg·cm-2) and 4221-4281 m·s-1 (of the charge being surface mass 90 mg·cm-2) and their blasting action on the aluminum plate. The depths of the normal shock wave imprints at the charge-barrier interface were 0.6-0.7 mm (for surface mass of the film charges 60 mg·cm-2) and 1.2-1.3 mm (for surface mass of the film charges 90 mg·cm-2). 相似文献
56.
Güzin Kaban Selen Sallan Kübra Çinar Topçu Bilge Sayın Börekçi Mükerrem Kaya 《International Journal of Food Science & Technology》2022,57(7):4392-4399
The study aims to evaluate the technological properties of autochthonous strains (Lactobacillus sakei S15, Lactobacillus plantarum S24, L. plantarum S91, Pediococcus pentosaceus S128b and Staphylococcus carnosus G109) in Turkish dry fermented sausage (sucuk). After 24 h of fermentaPtion, all lactic acid bacteria strains reduced the pH to below 5.0, while the pH in the control group was above 5.3. The number of lactic acid bacteria strains reached 108–109 cfu g−1 during fermentation. Staphylococcus carnosus G109 remained at the inoculation level of 106 cfu g−1 during ripening. Lactobacillus sakei S15 as mono-culture showed higher TBARS values compared to other strains. The control group had the lowest L* value and autochthonous strains caused no significant difference for a* value. According to principal component analysis results, most volatile compounds were positively correlated with the group containing only L. sakei S15. 相似文献
57.
Moustapha Moussa Amudhan Ponrajan Osvaldo H. Campanella Martin R. Okos Mario M. Martinez Bruce R. Hamaker 《International Journal of Food Science & Technology》2022,57(7):4594-4601
Traditional West African pearl millet couscous products are popular; however, their preparation is laborious, time-consuming and energy-demanding, involving agglomeration, steaming, drying and sieving steps. In this study, a process was developed to produce millet couscous using a high pressure, high temperature and low-cost single-screw extruder. The innovation was to directly process the cooked low-moisture extrudate to a couscous product by drying and milling to the appropriate particle size (ranging between 1 and 2 mm). Throughput for the traditional process as prepared for commercial sale is 50 kg per day, but with the same amount of labour, the extrusion process yields ~350 kg per day. A consumer sensory study held in Niamey (Niger) showed that the extruded millet couscous was comparable to traditional couscous, though this was dependent on selection of the proper millet variety. This novel extrusion process could stimulate small- to medium-scale manufacturing of couscous and couscous-type products in West Africa. 相似文献
58.
Anna Romanotto Jeanette Langner Martin Sander Franziska Müller Walter Vetter 《Journal of the American Oil Chemists' Society》2022,99(6):501-509
Furan fatty acids (FuFAs) are valuable antioxidants with highly effective radical scavenging properties which are widely distributed at low levels in food. Previous research indicated that tea is a valuable source of FuFAs. However, tea is only consumed in form of infusions. To fill this gap, we prepared infusions from different herbal, green, and black teas. Initial measurements with GC-MSMS of tea verified previous findings that 11-(3,4-dimethyl-5-penylfuran-2-yl)-undecanoic acid (11D5) was the prevalent FuFA in tea matrix. Therefore, 11D5 was quantified in tea infusions by means of UHPLC-MSMS equipment after mild alkaline hydrolysis. While herbal tea infusions were low or free of FuFAs, 11D5 was detectable in all samples of green and black tea infusions. Amounts of 11D5 were higher in green tea than in black tea. Moreover, Darjeeling tea infusions were by ~30% richer in 11D5 than black and green teas from other regions. Each cup of green and black tea infusion may provide 20–60 μg 11D5, which is about 5% of the amounts found in tea samples. Spread over the day, regular tea consumption may contribute to the intake of valuable FuFAs. 相似文献
59.
Ahmed Hanan A. Awadallah Ahmed E. Aboul-Enein Ateyya A. Solyman Sanaa M. Aboul-Gheit Noha A. K. 《Catalysis Letters》2022,152(9):2789-2800
Catalysis Letters - The development of highly active and durable catalysts for H2 production through CH4 decomposition process is still a great challenge. In this study, CeO2 and CeO2–SiO2... 相似文献
60.
Gorbachuk V. M. Dunaievskyi M. S. Syrku A. A. Suleimanov S.-B. 《Cybernetics and Systems Analysis》2022,58(1):84-94
Cybernetics and Systems Analysis - The paper examines prerequisites and assumptions of the classical Bass innovation diffusion model with the aim of applying it in modeling of relevant stochastic... 相似文献