Improvement of ventilation homogeneity in an industrial batch-type carcass chiller by CFD investigation
نویسندگان
چکیده
منابع مشابه
an investigation into translation of cultural concepts by beginner and advance student using think – aloud protocols
this research aims at answering the questions about translation problems and strategies applied by translators when translating cultural concepts. in order to address this issue, qualitative and quantitative study were conducted on two groups of subjects at imam reza international university of mashhad. these two groups were assigned as beginner and advanced translation students (10 students). ...
Investigation of Temperature and Flow Fields in an Alternative Design of Industrial Cracking Furnaces Using CFD
متن کامل
VOC level control by ventilation improvement of Flexography printing room using CFD modeling
Using Computational Fluid Dynamics (CFD) technique, the dispersion contours and the exposure rate of Flexographic printing workers to VOCs in a printing department is evaluated. Firstly, VOCs distribution is determined in the printing room due to the existing ventilation system. Through next steps, 4 scenarios for lowering VOCs concentration and its exposure rate to workers are analyzed. Concen...
متن کاملCFD Investigation of Hydrodynamics in an Industrial Suspension Polymerization Mixing Reactor
متن کامل
an investigation of accuracy and complexity across different proficiency levels in written narrative task
abstract this quasi-experimental study was aimed at examining the impact of storyline complexity on the grammatical accuracy and complexity of advanced and intermediate efl learners. a total of 65 advanced and intermediate efl learners were selected from iran language institute (ili). an intact group including 35 intermediate participants and another intact group with 30 advanced participants ...
ذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Food Research International
سال: 2006
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2006.05.002