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Plate Temperature (plate + temperature)
Selected AbstractsINFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEFJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2003ANA MARIA IRENE BARTOLOMEU AYROSA The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness. [source] Frost formation on a bionic super-hydrophobic surface under natural convection conditionsHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 7 2008Yunjun Gou Abstract A bionic super-hydrophobic surface has a multiple micro-nano-binary structure (MNBS) similar to the lotus leaf surface microstructure. This kind of surface has a contact angle of water greater than 150° and a roll angle smaller than 5°. In this paper, the frost deposition phenomena on a bionic super-hydrophobic surface were observed. The surface has many micro bumps and its contact angle is 162°. The formation of water droplets, the droplet freezing process, the formation of initial frost crystals and the frost layer structure on a cold bionic super-hydrophobic surface under natural convection conditions were closely observed. The frost layer structure formed on the super-hydrophobic surface shows remarkable differences to that on a plain copper surface: the structure is weaker, looser, thin, and easily removed and most importantly, it is of a very special pattern, a pattern similar to a chrysanthemum, a frost layer structure that has not been reported before to the best of the present authors knowledge. The experimental results also show that a super-hydrophobic surface has a strong ability to restrain frost growth. The frost deposition on this bionic surface was delayed 55 minutes when compared with a plain copper surface under the conditions of a cold plate temperature of ,10.1°C, air temperature of 18.4°C, and relative humidity of 40%. A theoretical analysis was also presented to explain the observed phenomena. © 2008 Wiley Periodicals, Inc. Heat Trans Asian Res, 37(7): 412,420, 2008; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20216 [source] Hydromagnetic flow and heat transfer of a conducting Casson fluid in a rectangular channelINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN BIOMEDICAL ENGINEERING, Issue 4 2006Hazem Ali Attia Abstract The transient hydromagnetic flow of an electrically conducting viscous incompressible non-Newtonian Casson fluid bounded by two parallel non-conducting plates is studied with heat transfer considering the Hall effect. An external uniform magnetic field is applied perpendicular to the plates and the fluid motion is subjected to a pressure gradient in the axial direction. The lower plate is stationary and the upper plate is suddenly set into motion and simultaneously suddenly isothermally heated to a temperature other than the lower plate temperature. Numerical solutions are obtained for the governing momentum and energy equations taking the Joule and viscous dissipations into consideration. The effect of the Hall term and the parameter describing the non-Newtonian behaviour on both the velocity and temperature distributions are studied. Copyright © 2005 John Wiley & Sons, Ltd. [source] REHYDRATION OF FREEZE-DRIED STRAWBERRIES AT VARYING TEMPERATURESJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2005LAETITIA MEDA ABSTRACT Strawberries (var. Seascape), cut in halves or 5-mm slices, were freeze-dried at a heating plate temperature of 55C for 28 h. Freeze-dried products were then rehydrated at 0, 20, 40 and 80C in distilled water. The progression of the rehydration coefficient (RC) was followed as a function of time (up to 25 min). Less than 2 min were necessary to fully rehydrate the slices and less than 5 min for half strawberries. The results showed that halved and sliced freeze-dried strawberries had higher RCs when rehydrated at a temperature near 0C. A simple diffusive-type equation was used to represent water uptake during rehydration. Effective diffusion coefficients were modeled as a function of temperature using an Arrhenius-type relationship. [source] INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEFJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2003ANA MARIA IRENE BARTOLOMEU AYROSA The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness. [source] GaN HEMT thermal behavior and implications for reliability testing and analysisPHYSICA STATUS SOLIDI (C) - CURRENT TOPICS IN SOLID STATE PHYSICS, Issue 6 2008Daniel S. Green Abstract GaN HEMT reliability evaluation in a typical Arrhenius manner requires establishing peak junction temperature for a particular stress condition. Several new techniques have yielded promising results toward establishing peak temperature for these devices in combination with detailed physical modeling, particularly micro-Raman imaging. This paper compares results from finite element modeling to measurements by infrared imaging and micro-Raman imaging. The limitations of IR imaging were confirmed similar to earlier reports. Two techniques for establishing temperature from micro-Raman measurements were used to reveal excellent correlation to the model, and also provide insight into the relationship between temperature and structural change in the device. Temperature modeling data is reported for base plate temperature from 85°C to 250°C for practical GaN HEMT devices. Implications of the measurements for GaN HEMT reliability stress testing and analysis will be discussed. (© 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim) [source] INFLUENCE OF PLATE TEMPERATURE AND MODE OF REHYDRATION ON TEXTURAL PARAMETERS OF PRECOOKED FREEZE-DRIED BEEFJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2003ANA MARIA IRENE BARTOLOMEU AYROSA The effects of various plate temperatures and rehydration procedures in texture of precooked freeze-dried beef, were evaluated. Frozen precooked commercial beef was freeze-dried at 20, 40, 60 and 80C during 24 h. The rehydration procedure involved two main variables: distilled water at room-temperature and at 80C, for 30 min. The texture profile analysis was performed with a TA-XT2 Texture Analyzer (SMS) for freeze-dried rehydrated samples and compared to frozen precooked beef. The results showed that with a same drying period, the 60C plate temperature and rehydrated in distilled water at room-temperature resulted in a better product texture, in regards to texture parameters hardness and chewiness. [source] | |||||||||||||