Dimensional and Experimental Analysis of High Hydrostatic Pressure Process; Case Study: Application of Dimensionless Numbers in Millet Starch Rheological Test

Autor: Mohammad Ali Hesarinejad, Seyyed Mahdi Mirzababaee, Omer Said TOKER, Samira Yeganehzad

Publikováno v: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 12, Iss 2, Pp 121-136 (2023)

Most of the relationships governing many physical phenomena cannot be explicitly derived from survival principles and equations such as cohesion, Bernoulli, momentum or, more generally, the Navier-Stokes equation. The most effective way to solve this

Externí odkaz: https://doaj.org/article/26958a202e8449be8acf9abbc2e19b86

An Experimental Study on the Effect of Thermal Shield on Energy Saving in Cooking Pot

Autor: Hosein Zamani, Seyyed Mahdi Mirzababaee, Seyyed Majid Hashemian

Publikováno v: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 7, Iss 4, Pp 353-364 (2019)

The present study aims at reducing the energy consumption in the cooking process by using a simple technical method, a thermal shield around the cooking pot. The research has conducted experimentally and the effect of the thermal shield on the therma

Externí odkaz: https://doaj.org/article/33b3662311cf4c2ba3a1caf147c50d62

The performance improvement of an indirect solar cooker using multi-walled carbon nanotube-oil nanofluid: An experimental study with thermodynamic analysis

Autor: Seyyed Mahdi Mirzababaee, Reza Sadeghirad, Mohammad Hosseinzadeh, Hosein Zamani, Ali Kianifar

Publikováno v: Renewable Energy. 165:14-24

In this study, the effects of the volumetric flow rate of the nanofluid (250 ml/min, 350 ml/min, 450 ml/min and 550 ml/min) and the mass fraction of the nanoparticles (0 wt%, 0.2 wt% and 0.5 wt%) on the energy and exergy efficiencies of an indirect s

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::388afa66ba9524f5e585906d966b0d8a
https://doi.org/10.1016/j.renene.2020.10.078

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Autor: Mohammad Ali Hesarinejad, Sajad Ghaderi, Farzad Karimpour, Elhamalsadat Shekarforoush, Seyyed Mahdi Mirzababaee

Publikováno v: Food Science & Nutrition, 8(10):5571-5579
Food Science & Nutrition, Vol 8, Iss 10, Pp 5571-5579 (2020)
Ghaderi, S, Hesarinejad, M A, Shekarforoush, E, Mirzababaee, S M & Karimpour, F 2020, ' Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum ', Food Science & Nutrition, vol. 8, no. 10, pp. 5571-5579 . https://doi.org/10.1002/fsn3.1834

The ability to modify food and increase the shelf life by enhanced stability using nonthermal process is of interest to many food companies. Here, we investigate the effects of high hydrostatic pressure (HHP), as a nonthermal process, at various pres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97231c575b1b86a810df864cfd34862a
https://repository.publisso.de/resource/frl:6433675

Parametric analysis and optimization of a portable evacuated tube solar cooker

Autor: Ali Faezian, Mohammad Hosseinzadeh, Seyyed Mahdi Mirzababaee, Hosein Zamani

Publikováno v: Energy. 194:116816

In this study, the performance of a portable evacuated tube solar cooker along with a stainless steel tank is analytically investigated. The presented model is validated by comparing the analytical results with those of the experiments. The effect of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::83a1c3f335e85951c631fe91bc624027
https://doi.org/10.1016/j.energy.2019.116816