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Effective heat conductivities in certain biperiodically stratified composites

100%

Szlachetka O., Wagrowska M., Wozniak C.

Acta Scientiarum Polonorum. Architectura

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2013

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tom 12

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nr 4

Biperiodically stratified composites are characterized by two kinds of stratification which are realized independently on the micro-scale and mezzo-scale. An example of the above biperiodic structure is shown in Figure 1. The aim of the note is to propose a certain new general homogenization approach leading to effective heat conductivities as well as to illustrate this approach by some specific cases of stratifications.

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On the thermal boundary effect behavior in the hexagonal-type biperiodic isotropic dividing walls

75%

Mazewska M.

Acta Scientiarum Polonorum. Architectura

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2013

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tom 12

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nr 4

This paper shows the analysis of the temperature boundary effect behavior in the dividing wall made of the conductor with bi-periodic material structure in which every surface parallel to the outside and the inside surface is bi-periodic. Conductor is made of a special case of hexagonal-type material structure. As a tool of modeling there has been chosen the tolerance averaging technique.

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Thermal characteristics of barley and oat

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Lapczynska-Kordon B., Zaremba A., Kempkiewicz K.

International Agrophysics

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1994

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tom 08

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nr 2

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Erdwarmetauscher fur Schweinestalle

75%

Van Caenegem L.

Zeszyty Naukowe Akademii Rolniczej w Krakowie. Sesja Naukowa

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1997

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tom 49

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Thermal conductivity of food products

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Aerlichman V. N., Fatychov J. A., Kukelka L., Kopec A.

Acta Agrophysica

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2014

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tom 21

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nr 2

The presented work is focused on the food thermal characteristics calculation methods (heat conductivity coefficient  and thermal diffusivity coefficient a). Thermal characteristics of food are important in food industry and define the intensiveness of technological processes of food refrigeration and thermal treatment, energy consumption for their realization and technological equipment production rate. They are also needed for the building and validation of mathematical models of heat transfer in food products which are useful in the design and optimisation of freezing, heating, cooking and cooling processes and equipment. It is not easy to define the food thermal characteristics. Difficulties arise from their heterogeneity, high labour consumption and complexity of experimental sets. Methods for experimental determination of heat conductivity coefficient  and thermal diffusivity coefficient a based on the regular method mode require the α → ∞ condition, which is the case of high speed of the environment which flows around the test sample, as in the case of boiling or condensing. Using the method presented in this article it is possible to determine the heat conductivity  and thermal diffusivity coefficient a even in the absence of the condition α → ∞.

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Technological opportunities for increasing the machine parts' operational characteristics

63%

Usov A., Nitsevich A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2006

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tom 06A

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Możliwości zastosowań płyt MDF w aspekcie ich właściwości

38%

Nicewicz D., Sala C.

Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

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2014

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tom 55

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nr 3-4

Ograniczanie wyników

2 Acta Scientiarum Polonorum. Architectura

1 Acta Agrophysica

1 Biuletyn Informacyjny Ośrodka Badawczo-Rozwojowego Przemysłu Płyt Drewnopochodnych w Czarnej Wodzie

1 International Agrophysics

1 Teka Komisji Motoryzacji i Energetyki Rolnictwa

1 Zeszyty Naukowe Akademii Rolniczej w Krakowie. Sesja Naukowa

1 Aerlichman V. N.

1 Fatychov J. A.

1 Kempkiewicz K.

1 Kopec A.

1 Kukelka L.

1 Lapczynska-Kordon B.

1 Mazewska M.

1 Nicewicz D.

1 Nitsevich A.

1 Sala C.

1 Szlachetka O.

1 Usov A.

1 Van Caenegem L.

1 Wagrowska M.

1 Wozniak C.

1 Zaremba A.

2 2014

2 2013

1 2006

1 1997