نتایج جستجو برای: roasting temperature and time
تعداد نتایج: 17061109 فیلتر نتایج به سال:
bekenstein and hawking by introducing temperature and every black hole has entropy and using the first law of thermodynamic for black holes showed that this entropy changes with the event horizon surface. bekenstein and hawking entropy equation is valid for the black holes obeying einstein general relativity theory. however, from one side einstein relativity in some cases fails to explain expe...
Abstract Nigella sativa , commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With temperatures 150, 200, and 250°C times 10, 15, 20 min, convection SHS media were tested, their effects on proximate analysis, an...
Six mature wethers (BW 72 kg) with ruminal, duodenal, and ileal cannulas were fed a basal (no added soybean meal [SBM]) diet or diets containing unheated SBM or SBM roasted at 165 degrees C for 75, 150, 180 or 210 min in a 6 x 6 Latin square experiment. Concentrations of indicators of heat exposure (NDF, ADF, and ADIN) in SBM increased with increasing roasting time. Organic matter digestion cha...
one of the most important goals for increasing recognition and treatment revenue is transmitting vital data to medical care team, more quickly. nowadays, use of new technologies for transmitting data will deploy more and more daily. in this article, for transmitting electrocardiogram, first we code the signal into a suite of codes, then we will use bluetooth technology to transmit data from off...
Sodium chloride has been proved that it is an effective promoter for the reduction of high-magnesium, low-nickel oxide ore. The aim of current work is to clarify the promotion behavior of sodium chloride in the roasting reduction process. The influence of moisture on the reduction of ore in the presence of sodium chloride is studied to get clear comprehension of promotion process. In the presen...
Roasting is an important coffee processing step to generate aroma and flavor. Because roasting time-temperature dependent, the variation of time temperature applied may influence structural properties, visual appearance, chemistry coffee. Improper creates roast defects that reduce quality acceptance. Despite this importance, studies on defects, particularly in Robusta limited. This study aims c...
Recovery of iron from iron-rich diasporic bauxite ore via reductive roasting followed by magnetic separation has been explored recently. However, the efficiency of alumina extraction in the non-magnetic materials is absent. In this paper, a further study on the digestion of alumina by the Bayer process from non-magnetic material obtained after magnetic separation of reduced iron-rich diasporic ...
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