Airflow measurement techniques for the improvement of forced-air cooling, refrigeration and drying operations
نویسندگان
چکیده
منابع مشابه
the survey of the virtual higher education in iran and the ways of its development and improvement
این پژوهش با هدف "بررسی وضعیت موجود آموزش عالی مجازی در ایران و راههای توسعه و ارتقای آن " و با روش توصیفی-تحلیلی و پیمایشی صورت پذیرفته است. بررسی اسنادو مدارک موجود در زمینه آموزش مجازی نشان داد تعداد دانشجویان و مقاطع تحصیلی و رشته محل های دوره های الکترونیکی چندان مطلوب نبوده و از نظر کیفی نیز وضعیت شاخص خدمات آموزشی اساتید و وضعیت شبکه اینترنت در محیط آموزش مجازی نامطلوب است.
Efficiency of Free Cooling Technique in Air Refrigeration Systems
Free cooling techniques can be used to substantially reduce energy costs. During cold weather, the outside ambient temperature can help in saving energy in refrigeration systems. The low temperature of the cooling ambient air supply enables free cooling technique to store fresh fruits and vegetables. This energy-efficiency measure can save enough compressor electric power to pay for modulating ...
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چکیده ندارد.
15 صفحه اولDo forced air patient-warming devices disrupt unidirectional downward airflow?
Patient warming significantly decreases the risk of surgical site infection. Recently there have been concerns that forced air warming may interfere with unidirectional airflow, potentially posing an increased risk of infection. Our null hypothesis was that forced air and radiant warming devices do not increase the temperature and the number of particles over the surgical site when compared wit...
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We have recently shown that waste heat from forced-air warming blankets can increase the temperature and concentration of airborne particles over the surgical site. The mechanism for the increased concentration of particles and their site of origin remained unclear. We therefore attempted to visualise the airflow in theatre over a simulated total knee replacement using neutral-buoyancy helium b...
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2014
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2014.06.041