Sci. 2022, 12, 2004 21 of 31 Table 2. Cont. Food System Meat, Fish and Poultry Dairy product Techniques Visible and near-infrared spectroscopy Bioelectrical impedance analysis, electrical conductivity, magnetic inductance technology X-ray CT Warner-Bratzler shear force (cooked meat), compression ...
The ratio of design Ad*/Ai* to theoretical Ad*/Ai* is 1.161 in the original design as shown in Table 2. It indicates that the chock mass flow of the vaned diffuser is larger than that of the impeller. When the vaned diffuser is moved toward the impeller, the ratio of design Ad*/...
Appl. Sci. 2018, 8, 1069 13 of 18 Table 1. Summary of thermal properties of the ester produced. The colors indicate the temperature gradient from the lowest values (blue) to the highest (red). A trend between degradation temperatures and molecular structure is observed, with a progressive ...
The input data of the study area used for the SWAT model is shown in Table A1, the input data for the InVEST and RIOS models are shown in Table A2. 2.2. Software Used to Model Hydrological Ecosystem Services Three different models are applied to the study area in Nicaragua, two special ...
Table 1. Physical properties of different food commodities. Table 2. Physical methods of analysis for different food commodities. 12. Conclusions Mainly traditional/conventional and some novel analysis techniques have been considered here. The conventional methods are easy to implement and are cost ...
There is in fact a clear tendency of a stagnant flow near the bottom of the cavity. Table 3 shows the numerical mean results for the I and G planes, as well as for the entire volume (the mean velocity of all the PEC cell elements of the geometry). Table 3. Velocity results for ...