Keywords: پف کردن; W/O emulsion; Droplet; Evaporation; Pressure; Temperature; Inflation; Puffing;
مقالات ISI پف کردن (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پف کردن; W/O emulsion fuel; Droplet; Temperature; Pressure; Water volume ratio; Puffing;
Keywords: پف کردن; Emulsified fuel; Rapeseed oil; Diesel fuel; Micro-channel emulsifier; Puffing; Micro-explosion phenomenon;
Keywords: پف کردن; Puffing; Simulation; Single droplet; Binary components;
Keywords: پف کردن; Multicomponent fuel; Blends; Emulsions; Droplet liquid-phase; Nucleation; Puffing; Secondary atomization;
Keywords: پف کردن; Puffing; Moisture content; Drying; Extraction;
Keywords: پف کردن; Emulsion droplets; Droplet combustion; Puffing; Vapor/flame interaction; Droplet grouping;
Keywords: پف کردن; Droplet; Experimental study; Puffing; Biodiesel-butanol blends;
Keywords: پف کردن; Puffing; Parboiling; Expanded rice; Antioxidants; Minerals;
Keywords: پف کردن; Reduced ignition propensity (RIP); Cigarette; Paper band; Temperature contour; Smouldering; Puffing;
Keywords: پف کردن; Barley; Microwave expansion; Microstructure; Infrared heating; Puffing;
Keywords: پف کردن; ABA; abscisic acid; APG6; albino pale green 6; BA; brassinosteroid; CDC2; cell division control 2; CHO; carbohydrate; FDR; false discovery rate; FPS2; farnesyl diphosphate synthase 2; GABA; γ-aminobutyric acid; GA; gibberelic acid; GAs; gibberelins; GASA
Experimental study on puffing and evaporation characteristics of jatropha straight vegetable oil (SVO) droplets
Keywords: پف کردن; Puffing; Droplet evaporation; Jatropha straight vegetable oil (SVO); Experimental study;
The effect of different n-butanol-fatty acid methyl esters (FAME) blends on puffing characteristics
Keywords: پف کردن; n-Butanol concentration; Puffing; Droplet; Experimental study; n-Butanol-FAME blends;
Innovative process combining roasting and tempering to mechanically dehull jicaro seeds (Crescentia alata K.H.B)
Keywords: پف کردن; Jicaro seeds; Tempering; Roasting; Kinetic modeling; Puffing; Dehulling;
Stress responses in citrus peel: Comparative analysis of host responses to Huanglongbing disease and puffing disorder
Keywords: پف کردن; Citrus; Fruit; Huanglongbing; Puffing; Stress; Transcriptomics
Analysis of volume expansion and dehydration rate of berry slab under microwave-vacuum puffing conditions
Keywords: پف کردن; Blackcurrant berry; Microwave-vacuum; Puffing; Expansion ratio; Moisture content; Dehydration rate
Study of the puffing process of amaranth seeds by dielectric spectroscopy
Keywords: پف کردن; Dielectric spectroscopy; Amaranth; Puffing
Passive vs. active degassing modes at an open-vent volcano (Stromboli, Italy)
Keywords: پف کردن; volcanic degassing; Strombolian explosions; puffing; UV camera; high time resolution SO2 flux;
Chemical conversion of ginsenosides in puffed red ginseng
Keywords: پف کردن; Red ginseng; Puffing; Ginsenoside; Chemical conversion
Degassing at low magma-viscosity volcanoes: Quantifying the transition between passive bubble-burst and Strombolian eruption
Keywords: پف کردن; 8414 Eruption mechanisms and flow emplacement; 8445 Experimental volcanism; 8419 Volcano monitoringStrombolian eruption; puffing; passive degassing; gas slug; overpressure
The characteristics of puffing of the carbonated emulsified fuel
Keywords: پف کردن; Emulsified fuel; Spray combustion; Puffing;
Influence of osmotic dehydration and high temperature short time processes on dried sweet potato (Ipomoea batatas Lam.)
Keywords: پف کردن; Puffing; Microstructure; Experimental design; Drying rate
Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato–soy snack using high-temperature short time air puffing
Keywords: پف کردن; Microstructure; Scanning electron microscope; Puffing; High-temperature short time; Ready-to-eat snack food
Optimisation of puffing naked barley
Keywords: پف کردن; Naked barley; Expansion; Expansion index; Puffing; Puffing index; Sensory evaluation
Solids falling in flash furnace burner concentrate chutes
Keywords: پف کردن; Flash smelting; Solids flow; Concentrate chute; Puffing
Changes in the physical properties of bananas on applying HTST pulse during air-drying
Keywords: پف کردن; Dehydration; Shrinkage; Porosity; Puffing; Structure
Modeling the mechanisms of dough puffing during vacuum microwave drying using the finite element method
Keywords: پف کردن; Vacuum microwave drying; Puffing; Finite element method; Coupled modeling; Dough modeling; Food model system
High temperature short time air puffed ready-to-eat (RTE) potato snacks: Process parameter optimization
Keywords: پف کردن; Potatoes; Puffing; High temperature short time; Snack; Quality; Optimization
Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds
Keywords: پف کردن; Amaranth seeds; Puffing; Color; Physical, functional, and mechanical properties