نتایج جستجو برای: drying of springs

تعداد نتایج: 21166184  

2008
ELIZABETH A. BERGEY WILLIAM J. MATTHEWS JENNIFER E. FRY

1. Despite the range of threats to springs and the number of spring-endemic species, studies of temporal changes in the fauna of springs have rarely been reported. Changes in the fish of 22 Oklahoma (USA) springs were compared among surveys in 1981, 1982, and 2001. 2. Twenty-year assemblage differences were correlated with physical alteration of specific springs and stocking of native fish, whi...

2004
W. F. Ponder

The Great Artesian Basin (GAB) underlies about one fifth of mainland Australia. Much of this area is arid or semiarid and often artesian water is the only reliable source of potable water, historically via springs. Prior to the 1870s, there were around 3,000 flowing springs ringing the GAB. The springs were a vital source of water for Aborigines as well as early explorers, workers and pastorali...

Journal: :international journal of advanced biological and biomedical research 2014
negar hafezi mohammad javad sheikhdavoodi seyed majid sajadiye mohammad esmail khorasani ferdavani

objective: the main objective pursued in this paper is to investigate the energy consumption for drying of potato slices using vacuum-infrared drying method. methods: drying of potato slices with the thicknesses of 1, 2 and 3 mm were conducted at vacuum levels of zero (without vacuum), 20, 80 and 140 mm [hg], infrared radiation at power levels of 100, 150 and 200 w in the three repetition. resu...

Journal: :journal of agricultural science and technology 2014
h. darvishi m. h. khoshtaghaza s. minaee

the present study investigated the influence of air temperature and velocity on the drying kinetics and specific energy consumption during fluidized bed drying of soybean at 80, 100, 120 and 140ºc and airflow rates of 1.8, 3.1 and 4.5 m s-1. six mathematical models for describing the fluidized bed drying behavior were investigated. the value of the drying rate coefficient (k) increased with inc...

Journal: :فرآوری و نگهداری مواد غذایی 0
مجتبی نوری دانش آموخته کارشناسی ارشد صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان مهدی کاشانی نژاد دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان امیر دارایی گرمه خانی مربی گروه صنایع غذایی دانشگاه آزاداسلامی واحد آزادشهر مرضیه بلندی استادیار گروه صنایع غذایی دانشگاه آزاد اسلامی واحد دامغان

in this study, parsley was dried using three drying methods: hot air (50, 60 ‎and 70 ºc), microwave (90, 180, 360, 600 and 900 w) and a combination of ‎hot air – microwave (60ºc and 360w). selection of the optimum levels for ‎drying in combination method took place with quality tests of dried ‎samples. the drying data of parsley with hot air and microwave methods ‎was fitted with eight models: ...

Journal: :اکو هیدرولوژی 0
یونس نوراللهی دانشکدة علوم و فنون نوین دانشگاه تهران حسین یوسفی دانشکدة علوم و فنون نوین دانشگاه تهران سعیده صادقی دانشکدة علوم و فنون نوین دانشگاه تهران سعید محمد زاده بینا دانشکدة انرژی و محیط زیست، دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران سارا صادقی دانشکدة علوم و فنون دریایی، دانشگاه آزاد اسلامی واحد تهران شمال

in this paper, the results of surface and ground water quality monitoring during drilling of three deep exploratory wells in geothermal project in north west of sabalan in meshkinshahr are analyzed. the region has been investigated by various researchers to generate electricity using geothermal energy. drilling in deep geothermal projects, a variety of materials such as cement, bentonite, barit...

Intermittent drying is a satisfactory technique for drying of heat sensitive grains especially rough rice. This method consists of two separate stages applied intermittently: drying and tempering. In this work, intermittent drying of rough rice is investigated both theoretically and experimentally. In order to characterize this process; a multi-scale model consisting of macroscopic and microsco...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
atefeh farahmand fatemeh mousavi masoud taghizadeh amin ziaforoughi

introduction: one of the most important aspects of food preservation is controlling the moisture of material such as fruits.dryingis considered as important method to controlbacteriasafely using reduction of moisture. the hot air drying method has been widely adopted in manufacturing of conventional dried food.nowadays, infrared radiation (ir) has significant advantages over conventional drying...

Journal: :journal of agricultural science and technology 2012
e. fathi f. sefidkon

many parameters affect essential oil yield and chemical composition of aromatic plants. for obtaining the highest quantity and quality of essential oil, it is necessary to know the proper methods of drying and distillation. the aim of this research was to investigate the influence of drying and extraction methods on the yield and chemical composition of the essential oil of eucalyptus sargentii...

Abolfazl Khoshdel Ali Asghar Rabie Karam Ali Kasiri, Masoud Lotfizadeh Sepideh Vahedi Dehkordi Shahreyar Hosseinzadeh

Background and aims: Helicobacter pylori is the primary cause of various diseases. This study was conducted to determine the existence of H. pylori in springs and surface water in Chaharmahal and Bakhtiari province. Methods: In this study, 29 water samples were collected from three different locations of Zayanderud River, 24 springs, and...

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