Authors:B. Baráti-Deák, Á. Belák, and Cs. Mohácsi-Farkas
food processing environments ( Baráti-Deák et al., 2020 ). One of the most effective isolates against the tested pathogens proved to be Pseudomonas lundensis CP-P-5. In this study this bacterium was characterised and tested to determine its
Authors:Nikolett Oláh, Mónika Furkó, Zoltán May, Attila Sulyok, and Katalin Balázsi
4 (ISO5832-3) with a diameter of 20 mm and thickness of 2 mm, polished TiAl6V4 (ISO5832-3), and commercially pure (CP) Ti (ISO5832-2) with diameter of 35 mm and thickness of 2 mm substrates were purchased from Protetim Ltd. The TiAl6V4 bare material
Authors:M. Zheng, L. Zhang, H. P. Teng, J. Hu, and M. L. Hu
In the present paper, CFD simulation is used to perform the numerical calculation of behaviours of multi-blade drag typed VAWT. The sliding grid technology, FLUENT software and PISO algorithm are involved. By taking wind power efficiency Cp as the goal function, the optimal situations of multi-blade drag typed VAWT with 4 and 6 blades are conducted by CFD simulation. In this investigation, the variable parameters include the rotation rate of wind-mill ω, the blade installation angle θ and the blade width d. The results show that: the optimal working conditions for the 4-blade wind mill at the inlet wind speed 8 m/s are ω = 18 r/ min, θ = 28°, and d = 0.83 m, which induces an optimal wind power efficiency rate Cp = 27.127%; the optimal working conditions for the 6-blade wind mill at the inlet wind speed 8 m/s are ω = 18 r/min, θ = 27°, and d = 0.67 m, which leads to an optimal wind power efficiency rate Cp = 30.404%.
, Kim K. M. ( 2010 ), Preliminary cost estimation model using case-based reasoning and genetic algorithms . Journal of Computing Civil Engineering , 24 ( 6 ), 499 – 505 . DOI: 10.1061/(ASCE)CP.1943
Authors:Mailasan Jayakrishnan, Abdul Karim Mohamad, and Mokhtar Mohd Yusof
. 04014043 , 2015 . Available: https://doi.org/10.1061/(ASCE)CP.1943-5487.0000338 . 10.1061/(ASCE)CP.1943-5487.0000338  S. C. Pandey and A. Dutta , “ Role of knowledge infrastructure capabilities in knowledge management ,” J. Knowledge Manag
Authors:Attila Vámosi, Levente Czégé, and Imre Kocsis
, “ Comparison of driving cycles obtained by the Micro-trips, Markov-chains and MWD-CP methods ,” Int. J. Sustain. Energy Plann. Manage. , vol. 22 , pp. 109 – 120 , 2019 , https://doi.org/10.5278/ijsepm.2554 .
Our research target was to utilise vine-branch, existing in huge amounts, for energetic purposes. During our experiments, microwave (MW) treatments of different powers (400–1600 W), pressures (1–5 bar), temperatures (120–180 °C), and treatment times (3–30 min) were applied to change the physical condition of vine-branch. After MW, enzymatic hydrolysis (EH) was used (85–100 h, 37 °C). In addition, beside MW, comparisons were made regarding various treatment methods: untreated (UTE), cooking plate (CP), and autoclave (AC), to determine to what extent they affect the final glucose yield. This yield can even further be increased by MW pre-treatment (50 W, 3–30 min, 40 °C) of the enzyme used during the hydrolysis, which reinforces the argument that enzyme activity can be increased by irradiation. A difference of 22.1% was detected among the glucose yield values in untreated and treated enzyme processes.
The present investigation was undertaken to optimize the level of ingredients (milk fat, sugar, and mango pulp) for functional dairy beverage using Response Surface Methodology. Central Composite Rotatable Design with milk fat (%), sugar (%), and mango pulp (var. Chaunsa, %) as independent variables produced 20 different combinations that were used to investigate the effect on viscosity (cP), antioxidant activity, and overall acceptability. The response surface three dimensional graphs were plotted as a function of two variables to show the effect of level of ingredients on physico-chemical and sensory properties of the beverage. Significant correlation models were established with the coefficient of correlation (R2) greater than 0.8. An optimization of process variables was attempted for maximum antioxidant activity and overall acceptability. ANOVA tables revealed that increase in fat and sugar levels lowered the antioxidant activity, while enhancement of mango pulp significantly increased both antioxidant activity and overall acceptability of the beverage. The optimized levels of ingredients were 0.5% milk fat, 6.0% sugar and 30% mango pulp.