3051) On Dust Holding Capacity of Air Filters
نویسندگان
چکیده
منابع مشابه
Assessment of Dust Holding Capacity of Nanofiber Media and Its Ability to Capture Synthetic Dust
Background and Aim: Evaluation of the performance of these products is mainly based on their efficiency in numerical removal of particles in the range of different sizes. While the most important features of filters are the dust holding capacity, and the ability to remove the mass of particles with different densities, fewer studies have addressed this issue. Therefore, the present study evalua...
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We detected the concentration of dust mites allergen (Der f1 & Der p1) in the air of different places before and after the starting of air-conditioners in Wuhu City, Anhui, China, and to discuss the relation between the dust mites allergen in air-conditioner filters and the asthma attack. The dust samples were collected from the air-conditioner filters in dining rooms, shopping malls, hotels an...
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The pH of meat has a strong effect on both light scattering (paleness) and water-holding capacity (WHC), using WHC imprecisely as a general term to describe fluid distribution and retention. Light scattering has many attributes in meat (in relation to wavelength, direction and polarization), and is easier to measure on a routine basis than pH. Thus, the indirect correlation of light scattering ...
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Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
متن کاملWater-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
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ژورنال
عنوان ژورنال: Transactions of the Architectural Institute of Japan Summaries of Technical Papers
سال: 1965
ISSN: 2433-0035
DOI: 10.3130/aijsaxxe.40.0_419