Papers by Keyword: Ham

Abstract: The principle priority of this study is to inspect the performance of two dimensional chemically reacting non-Newtonian fluid bearing Soret, Dufour, thermal radiation, heat source and slip effects. The flow is prompted by a slendering surface with variable thickness. Casson and Williamson fluid models are incorporated in this discussion. Governing equations are evolved and converted into ordinary differential equations using similarity transformations. We adopted homotopy analysis method (HAM) to pick up the solutions. The graphical and tabular results for velocity, temperature, concentration, skin friction factor, local Nusselt number and Sherwood number are secured for both Casson and Williamson fluids. The correspondence between the acquired and previous results reveals that they are in good correlation. It is found that there is a significant increase in the thermal boundary layer thickness when the strength of the Dufour number is increased.

Abstract: Wind-driven rain or driving rain is a rain which has given a horizontal velocity component by the wind. It can be the important moisture source for building façades and has been of the great concern in building science. In this article, the normative method described in STN EN ISO 15927-3:2009, was used for calculation of driving rain impact on vertical surfaces. This amount of rain was compared to the CFD simulation for selected location and to the experimental measurement carried out by wind-driven rain gauge.

Abstract: This article deals with issue of creation test reference year of Bratislava area. It describes the selection of the worst year from years 1996 - 2012 (17 years) according to the hygrothermal performance of building envelope. For comparison and selection the HAM simulation program WUFI was used. Two walls were taken into account aerated clay brick and aerated clay brick wall with ETICS based on EPS polystyrene insulation.

Abstract: In this study, it is based on the processing theory and equipments for Chinese fermented meat products and western fermented meat products. The result shows that lactic acid bacteria in the process of manufacturing fermented hams have always been in the state of dominant bacteria and maintained a high level. From whether nitrites can decompose protein and fat, etc. aspects conduct strain screenings, and the result shows that, LP and Pc can be used as starters of hams. Although the lactic acid streptococci (St) and La do not break down fat and protein, their resistances to salts and nitrites both are very poor, not suitable for starters of manufactured meats.