Determine the extent of advantage in terms of G factor reduction if a kraft cooking temperature is reduced from 1700C to 1650C, keeping the target H factor constant at1200 (at the cooking temperature) in both cases. The activation energies for the two processes are 32 and 40.3 kcal/mole.
Determine the extent of advantage in terms of G factor reduction if a kraft cooking temperature is reduced from 1700C to 1650C, keeping the target H factor constant at1200 (at the cooking temperature) in both cases. The activation energies for the two processes are 32 and 40.3 kcal/mole.
Biomedical Instrumentation Systems
1st Edition
ISBN:9781133478294
Author:Chatterjee
Publisher:Chatterjee
Chapter15: Instrumentation In Medical Imaging
Section: Chapter Questions
Problem 1P
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Determine the extent of advantage in terms of G factor reduction if a kraft cooking temperature is reduced from 1700C to 1650C, keeping the target H factor constant at1200 (at the cooking temperature) in both cases. The activation energies for the two processes are 32 and 40.3 kcal/mole.
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