Theoretical calculation of the shock compression properties of liquid H2 + D2 mixtures

1999 ◽  
Vol 42 (11) ◽  
pp. 1208-1212 ◽  
Author(s):  
Qifeng Chen ◽  
Lingcang Cai ◽  
Fuqian Jing ◽  
Dongquan Chen
Keyword(s):  
Theoretical Calculation ◽  
Shock Compression ◽  
Compression Properties

scholarly journals Experimental study on shock compression properties of polyethylene

2010 ◽  
Vol 59 (9) ◽  
pp. 6394
Author(s):  
Huang Xiu-Guang ◽  
Fu Si-Zu ◽  
Shu Hua ◽  
Ye Jun-Jian ◽  
Wu Jiang ◽  
...  
Keyword(s):  
Experimental Study ◽  
Shock Compression ◽  
Compression Properties

SHOCK COMPRESSION PROPERTIES OF HARD MATERIALS

2008 ◽  
Author(s):  
T. Mashimo ◽  
Mark Elert ◽  
Michael D. Furnish ◽  
Ricky Chau ◽  
Neil Holmes ◽  
...  
Keyword(s):  
Shock Compression ◽  
Hard Materials ◽  
Compression Properties

Analysis of electro- and thermophysical processes occurring during electrocontact baking of flour products.

2020 ◽  
Vol 29 (11) ◽  
pp. 50-55
Author(s):  
V.I. Maklyukov ◽  
◽  
E.O. Gerasimova ◽  
N. V. Labutina ◽  
E.N. Rogozkin ◽  
...  
Keyword(s):  
Electrical Conductivity ◽  
Theoretical Calculation ◽  
Heat Balance ◽  
Electric Contact ◽  
Wheat Dough ◽  
Baking Process ◽  
Free Moisture ◽  
Contact Heating ◽  
The Heat Balance

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.

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