نتایج جستجو برای: fillet shelf

تعداد نتایج: 27101  

Journal: :Indonesian Journal of Business and Entrepreneurship 2016

Journal: :Journal of the Japan Welding Society 1957

Journal: :Journal of Food Engineering 2018

Journal: : 2021

Abstract The main purpose of this paper consists in improving the rigidity gear tooth by applying various root fillet forms that differ from classical 0.38m radius circle arc. During research necessity re-formulation undercut appeared. It appears much later case rounded addendum edge planing comb as using a classic generating profile tool. Therefore, limits shifting can be significantly extende...

Strain distribution of Al 1100 was numerically investigated during cyclic expansion extrusion (CEE) process using finite element method (FEM). Die angle, corner fillet radius and die chamber diameter were considered as die parameters and friction factor and number of passes as process parameters. The effects of these parameters were investigated on the effective strain and strain homogeneity in...

Journal: :international journal of advanced design and manufacturing technology 0
chockalingam kunjan thiagarajar college of engineering, madurai-15, tamilnadu, india jawahar n. thiagarajar college of engineering, madurai-15, tamilnadu, india chandrasekhar u. vel tech university, chennai-85, india praveen j. thiagarajar college of engineering, madurai-15, tamilnadu, india karthic m. thiagarajar college of engineering, madurai-15, tamilnadu, india

the accuracy of stereolithography (sl) product is very essential for meeting the intended functional applications. the parameters like layer thickness, hatch spacing, hatch overcure contribute significantly to the accuracy of the sl parts. in this paper an attempt has been made to identify the process parameters that influences on the accuracy of the parts made with ciba tool 5530 and optimize ...

Fatemeh Mohajer, Mohammad Azizzadeh, Mohammad Hashemi, Saeid Khanzadi,

Background and Objectives: Nowadays, to avoid the use of synthetic preservatives, which do more harm than good, numerous studies are currently focused on using natural ingredients to enhance food product quality and shelf life. Since no study has been conducted on combining coatings with electrolyzed water containing natural antimicrobial compounds, the present study has innovation and priority...

Journal: :Meat science 2002
M Du S J Hur D U Ahn

Raw breast fillets were divided into two groups and either vacuum or aerobically packaged. The fillets in each group were subdivided equally into two groups and then irradiated at 0 or 3 kGy using a Linear Accelerator. After 0, 3 and 7 days of storage at 4 °C, fillets were cooked in an 85 °C water bath (cook-in-bag) to an internal temperature of 74 °C. Oxidation-reduction potential (ORP) of raw...

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