نتایج جستجو برای: slopping

تعداد نتایج: 48  

2005
K. KosTúR

The negative influences of slopping in a BOF are pollution to the environment. They give lower yield and cause equipment damage. The prediction of these phenomena is based on information processing from the measuring microphone. The change of frequency in certain range is done by a signal for the prediction of slopping. In this paper two methods for prediction of slopping are described. The fir...

In this study, the mixing phenomena and fluid dynamics in a copper converter have been experimentally investigated using a physical model. The physical model is a 1:5 horizontal tank made of Plexiglas. The mixing phenomena have been characterized by experimentally measuring the mixing time using a tracer dispersion technique. Moreover, the effects of the air flow rate and lance submergence on t...

Journal: :Izvestiya Visshikh Uchebnykh Zavedenii. Chernaya Metallurgiya = Izvestiya. Ferrous Metallurgy 2012

Journal: :Transactions of the Iron and Steel Institute of Japan 1988

2013
Apiradee Wangsakan Baboo M. Nair

The effect of fermentation on the production of lactic acid, pH-development an on the growth of Escherichia coli strain NG7C in gruels made of whole grain wheat and whole grain tef under different conditions was studied. The results show that the number of E. coli decreased rapidly in both 1% and 10% back-slopping quicker than in control that was fermented without back-slopping. The growth of E...

2006
Magnus Evestedt Alexander Medvedev

The most common steel-making process in the world is the Lintz-Donawitz converter. During operation, a slag foam is created to improve the converter performance. Problems arise when the foam level exceeds the height of the vessel and overflows, causing metal loss, process disruption and environmental pollution. The goal of this study is to design a model-based algorithm exploiting real-time pro...

Journal: :Indonesian Journal of Agricultural Science 2013

Journal: :Asian Food Science Journal 2021

Fermented milk is an essential commodity in Africa and beyond. Many techniques have been developed over time for the manufacture of different forms yoghurt products. One these Traditional methods includes back slopping). The advantages this method include faster fermentation rates due to reduction lag time, subsequent production relevant metabolites as well allowing a more reliable product form...

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