11   Artículos

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en línea
A. Yu. Zhuravlev     Pág. 19 - 29
Revista: Nauka ta Progres Transportu    Formato: Electrónico

 
en línea
Hafiz Abdul Wahab, Hussan Zeb, Saira Bhatti, Muhammad Gulistan, Seifedine Kadry and Yunyoung Nam    
The main aim of the current study is to determine the effects of the temperature dependent viscosity and thermal conductivity on magnetohydrodynamics (MHD) flow of a non-Newtonian fluid over a nonlinear stretching sheet. The viscosity of the fluid depend... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Yubai Li, Hongbin Yan, Mehrdad Massoudi and Wei-Tao Wu    
In this paper, we study the effects of the Lorentz force and the induced anisotropic thermal conductivity due to a magnetic field on the flow and the heat transfer of a ferro-nanofluid. The ferro-nanofluid is modeled as a single-phase fluid, where the vi... ver más
Revista: Energies    Formato: Electrónico

 
en línea
Carmen Stavarache, Mircea Vinatoru and Timothy Mason    
Microcapsules consisting of eleven layers of polyelectrolyte and one layer of iron oxide nanoparticles were fabricated. Two types of nanoparticles were inserted as one of the layers within the microcapsule?s walls: Fe2O3, ferric oxide, having a mean diam... ver más
Revista: Coatings    Formato: Electrónico

 
en línea
Stanislav Campelj    
Rheological measurements under an applied magnetic field were used to investigate the changes to the internal structure and stability of an aqueous ferrofluid. The ferrofluid was prepared by dispersing 1.8 wt.% of maghemite nanoparticles with a size of d... ver más
Revista: ChemEngineering    Formato: Electrónico

 
en línea
Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz    
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Mubbashar Nazeer, Waqas Ali and Farooq Hussain    
Problem statement: The study offers theoretical formulations for high-viscosity particulate flows in inclined reservoirs, taking into account the presence of homogeneous spheroidal particles of various types to produce discrete two-phase suspensions. Pur... ver más
Revista: Water    Formato: Electrónico

 
en línea
Mohamed M. Khader, Mohammed M. Babatin and Ahmed M. Megahed    
The present study?s main focus is regarding the physical properties of a two-dimensional (2D) magneto-hydrodynamic boundary layer non-Newtonian Casson fluid flow that moves due to an exponentially expanding surface with a mixed convection heat transfer m... ver más
Revista: Coatings    Formato: Electrónico

 
en línea
Khuram Rafique and Hammad Alotaibi    
The study of nanofluids has become a key research area in mathematics, physics, engineering, and materials science. Nowadays, nanofluids are widely used in many industrial applications to improve thermophysical properties such as thermal conductivity, th... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Ning Zhao, Dong Liu, Hui Du, Congcong Wang, Fushan Wen and Nan Shi    
Two medium-low temperature coal tars (MLCTs) derived from the pyrolysis of low-grade bituminous coal were separated into 11 narrow fractions by true boiling distillation. The primary property and chemical composition analysis of MLCTs and their distillat... ver más
Revista: Applied Sciences    Formato: Electrónico

 
en línea
Santi Kulsiriswad, Kawee Srikulkit and Onusa Saravari    
This study aimed to synthesize low viscosity oligolactide acrylates for UV-curable inks from oligolactide diols. Firstly, low molecular weight oligolactide diols were prepared by ring opening reaction of l-lactide with diols. Oligolactide acrylates were ... ver más
Revista: Coatings    Formato: Electrónico

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