The mode of operation of mini parabolic solar panels made of germanium, mild steel and aluminium were investigated experimentally, as means of providing heated water on a farmland; the process was also modelled. Angular adjustments of the solar collectors from 70-90o were adopted in order to determine, the best material of construction for the parabolic solar collector and the angular orientati...

It is possible to alter the permeability of ethyl cellulose membrane with certain materials such as surfactants. In this study the effect of surfactant concentration and different HLB values on the release rate of atenolol from ethyl cellulose-coated tablets was evaluated. The results showed that when the concentration of surfactant increased, the rate of drug release also increased. The kineti...

It is difficult to predict the heating time and power consumption associated with the self-heating process of lithium-ion batteries at low temperatures. A temperature-rise model considering the dynamic changes in battery temperature and state of charge is thus proposed. When this model is combined with the ampere-hour integral method, the quantitative relationship among the discharge rate, heat...

The nanocrystallization of Co67Fe4Cr7Si8B14 amorphous ribbons which prepared by planar flow melt spinning process (PFMS) was investigated. Crystallization of the ribbons was studied by differential thermal analysis (DTA), X-ray diffraction (XRD) and transmission electron microscopy (TEM). The DTA result of amorphous ribbon at heating rate of 10˚C/min showedoccurrence of phase transitions in two...

in this study, a single layer sliced potato was dried using an infrared lamp heating under vacuum over three levels of radiant power including 100, 150 and 200 w, three slices thickness 1, 2 and 3 mm and the absolute pressure of 20, 80, 140 and 760 mmhg. samples were dried in triplicate to achieve 6% moisture content (wet based) which is suitable for long-term storage. drying rate was monitored...

introduction: texture is one of the most important attribute in foods and is always issues for the manufacturing of fried products, because texture plays a crucial role in consumer acceptance and the perceived quality of foods. prediction of changes in texture during frying can be helpful in process control. structurally, this quality parameter in fried potato strip made from the formation of a...

The first unambiguous measurements of a bounce-resonance effect in a non-neutral plasma are presented. Two striking signatures are observed when a magnetized electron column is heated by oscillating an end sheath. First, the heating rate increases by a factor of 104 as the oscillation frequency is increased by a factor of 10 near the thermal electron bounce frequency. Second, the heating is enh...