Theoretical calculation of line shapes and saturation effects in polarization spectroscopy

1998 ◽  
Vol 109 (14) ◽  
pp. 5830-5843 ◽  
Author(s):  
Thomas A. Reichardt ◽  
Robert P. Lucht
Keyword(s):  
Theoretical Calculation ◽  
Polarization Spectroscopy ◽  
Line Shapes ◽  
Saturation Effects

Line shapes of photon-gated persistent spectral hole burning in polarization spectroscopy

1997 ◽  
Vol 36 (12) ◽  
pp. 2462 ◽  
Author(s):  
Yong Qin ◽  
Lizeng Zhao ◽  
Zhenzhong Lu ◽  
Xiaomei Zhang ◽  
Yuxin Nie ◽  
...  
Keyword(s):  
Hole Burning ◽  
Spectral Hole Burning ◽  
Polarization Spectroscopy ◽  
Line Shapes ◽  
Spectral Hole

Theoretical calculation of N.M.R. spectral line shapes

1964 ◽  
Vol 7 (3) ◽  
pp. 201-209 ◽  
Author(s):  
Masuo Suzuki ◽  
Ryogo Kubo
Keyword(s):  
Spectral Line ◽  
Theoretical Calculation ◽  
Line Shapes

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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