A STUDY OF THE PRIMARY PHASE OF FOOD FREEZE-DRYING IN VACUO

In the development of a novel freeze-drying technique in a fluidized bed at atmospheric pressure, a parallel study was undertaken using a conventional vacuum equipment. Two kinetically distinct phases were observed during freeze drying of representative Pood samples:

(1) a period during which the rate of drying was constant and (2) a second period during which the drying rate sufferedcontinual reduction. This paper focused attention on the primary drying period which corresponded with the kinetics of sublimation of pure     

The effect of secondary scattering on the induced current in a longwire over an imperfect ground from an incident EMP

The effect of secondary scattering that is produced by the induced current in an infinitely long, finitely conducting wire over a plane, finitely conducting earth from an incident electromagnetic pulse is investigated. This is accomplished by finding the field of a Hertzian dipole over the earth and identifying the part that is due to secondary scattering. Frequency-domain results for the overall induced current require that certain infinite integrals be numerically evaluated. Fourier inversion to the time domain in turn requires the numerical evaluation of another infinite integral. When the results are compared to those obtained when secondary scattering is ignored, it is found that secondary scattering slightly increases the current for the case of broadside incidence and reduces it for the case of grazing incidence by as much as two orders of magnitude. Peak currents are much smaller than previously thought. These general results hold for all of the earth parameters that were used in the study     

High-performance liquid chromatography of reduced glutenin: amino acid composition of fractions and components

Reduced glutenin is separated by gel permeation high-performance liquid chromatography into three major and five minor fractions, which significantly differ in their amino acid compositions. By reversed-phase high performance liquid chromatography, about 20 glutenin components are obtained. These can be classified into three groups according to their amino acid compositions: a hydrophilic group with relatively high values of Glx and Phe, a more hydrophobic group with a high content of Gly, and a strongly hydrophobic group with higher values of Val and Leu. Groups 1, 2 and 3 contain middle-, high- and low-molecular-weight (MMW-, HMW-, LMW-) subunits respectively.     

IEEE Richard Harold Kaufmann Award Call for Nominations

This letter further discusses the difference between different definitions of voltage unbalance. Contrary to an earlier letter (see P. Pillay et al., ibid., vol.5, p.50-1, 2001), it is concluded that different definitions may give significantly different results. The two IEEE definitions that were not discussed in the earlier letter give different results and both deviate significantly from the true value (ratio of negative, and positive-sequence voltage) when a zero-sequence component is present.     

Laminar-turbulent transition behavior of fully developed air flow in a heated horizontal tube

I have experimentally studied the influence of the buoyancy force and inlet flow conditions on the laminar-turbulent transition process of fully developed air flow in a heated horizontal tube with uniform wall heat flux at modified Rayleigh number 3.1×10⁶. Eight time-series of the air temperature were simultaneously obtained using eight thermocouples positioned within the tube along a vertical line passing through the tube's axis. I have studied the time and space dependence of the transition behavior by analyzing these instantaneous time-series. By calculating a set of Lyapunov exponents and the correlation dimension of the time-series of a single thermocouple, these transitional flows are found to be chaotic.