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1. |
Record Nr. |
UNINA9910707634203321 |
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Autore |
Nalim M. Razi |
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Titolo |
Numerical study of stratified charge combustion in wave rotors / / M. Razi Nalim |
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Pubbl/distr/stampa |
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Cleveland, Ohio : , : National Aeronautics and Space Administration, Lewis Research Center, , July 1997 |
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Descrizione fisica |
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1 online resource (13 pages) : illustrations |
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Collana |
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NASA technical memorandum ; ; 107513 |
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Soggetti |
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Gas turbine engines |
Flammability |
Turbulence models |
Computational fluid dynamics |
Combustion chambers |
Temperature profiles |
Performance prediction |
Rotors |
Turbulent combustion |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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"July 1997"--Report documentation page. |
"Prepared for the 33rd Joint Propulsion Conference and Exhibit cosponsored by AIAA, ASME, SAE, and ASEE, Seattle, Washington, July 6-9, 1997." |
"Performing organization: National Aeronautics and Space Administration, Lewis Research Center"--Report documentation page. |
"AIAA-97-3141." |
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Nota di bibliografia |
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Includes bibliographical reference (pages 12-13). |
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2. |
Record Nr. |
UNINA9910595077903321 |
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Autore |
Wang Qiang |
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Titolo |
Frontier Research on the Processing Quality of Cereal and Oil Food |
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Pubbl/distr/stampa |
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Descrizione fisica |
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1 online resource (174 p.) |
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Soggetti |
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Biology, life sciences |
Research & information: general |
Technology, engineering, agriculture |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Sommario/riassunto |
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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry wordwide. |
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