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cooled by immersing them in water at 20 °C. From these sheets, dumbbell-shaped tensile test specimens (central portions 5 × 0.5 mm thick, 22 mm gauge length) were cut in a Wallace cutting press and conditioned at 25 °C and 55–60% relative humidity for 48

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bulk density was 8.6 kg m −3 for AF, 25 kg m −3 for GS, and 20 and 17 kg m −3 each for PPs with loads of 0.6 and 1.2 kg m −2 . The ambient temperature and relative humidity ranged, respectively, from 18 to 21 °C and from 35 to 49% for the entire

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measure for the water content of the samples. All measurements were repeated at least twice. Dynamic vapour sorption analysis Moisture sorption and desorption isotherms to relate polymer water content to relative

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relative humidity. Shrinkage temperature measurement by DSC measurement and thermal microscopy Most common methods used for determining T s are (i) standardised method described by TEST IUP 16 of the International Union

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Progress in Agricultural Engineering Sciences
Authors: Tamás Zsom, Viktória Zsom-Muha, Lien Phuong Le Nguyen, Dávid Nagy, Géza Hitka, Petra Polgári, and László Baranyai

. Average relative humidity was 65 ± 5 and 75 ± 5% for 2.5 ± 0.5 and 5 ± 0.5 °C, respectively. Control samples were stored for 1 week at 10 ± 0.5 °C (average relative humidity 85 ± 5%). After one week of cold storage, all samples were placed to ambient shelf

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droplet. From the slope of the temperature rise and the thermodynamic properties of the slurry the drying velocity in the FRP can be calculated. The drying air is controlled in terms of temperature, relative humidity and velocity. Thus, the complete

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cakes, stored at standard conditions (temperature of 18 °C and 75% relative humidity), were investigated up to the sixth day after the production date according to standard requirements (Bulgarian State Standard 4636-82, clause 6.4.2.3). Longer storage

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consisted of 15 samples. Two parallel 4-day short-time storage experiments were performed on two consecutive weeks. The storage parameters were as the follows ( Table 1 ): Table 1. Storage parameters of oat-flakes biscuits Experiments Temperature Relative

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hours room temperature, 3 hours room temperature. The temperature and the relative humidity were 8.7 ± 0.6 °C and 51.1 ± 9.7 RH% in the refrigerator and 28.1 ± 0.3 °C and 28.4 ± 0.7 RH% in the measuring room. The solid cubes were measured with Texture

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Progress in Agricultural Engineering Sciences
Authors: Mai Sao Dam, Lien Le Phuong Nguyen, Tamás Zsom, Géza Hitka, Ildikó Csilla Zeke, and László Friedrich

, put on the plastic tray without packaging, served as control. After packaging, all groups were stored at 5 ± 0.5 °C and relative humidity (RH) of 85–90% for 12 days. Measurements Measurements were carried out on day 0 (before packaging), 4th, 8th, and

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