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Eser, E.,Koc, H.,Gokbulut, M.,Gursoy, G. Korean Nuclear Society 2014 Nuclear Engineering and Technology Vol.46 No.6
The evaluation of thermal properties of actinide oxide fuels is a problem of high importance for the development of new generation reactors. In the present study, an expression obtained for n-dimensional Debye functions is used to derive a simple analytical expression for the specific heat capacity of nuclear fuels. To test the validity and reliability of this expression, the analytical expression is applied to $UO_2$, $NpO_2$, $ThO_2$, and $PuO_2$. It is seen that the formula was in agreement with the experimental and theoretical results reported in the literature.
Estimations of heat Capacities for Actinide Dioxide: UO2, NpO2, ThO2, and PuO2
E. Eser,H. KOC,M. GOKBULUT,G. GURSOY 한국원자력학회 2014 Nuclear Engineering and Technology Vol.46 No.6
The evaluation of thermal properties of actinide oxide fuels is a problem of high importance for the developmentof new generation reactors. In the present study, an expression obtained for n-dimensional Debye functions is used toderive a simple analytical expression for the specific heat capacity of nuclear fuels. To test the validity and reliability ofthis expression, the analytical expression is applied to UO2, NpO2, ThO2, and PuO2. It is seen that the formula was inagreement with the experimental and theoretical results reported in the literature.
Effects of Fiber-rich Apple and Apricot Powders on Cookie Quality
Ibrahim T. Seker,Ozen Ozboy-Ozba?,Incilay Gokbulut,Serpil Ozturk,Hamit Koksel 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.4
Apple and apricot powders (APL-P and APR-P) were produced from apple and apricot fruits and they were used in cookie formulation at the levels of 10-40% (in flour bases). The APL-P and APR-P were rich in terms of total dietary fiber (TDF) and antioxidant power. The APR-P supplemented cookies had higher spread ratio and lower hardness values than the APL-P supplemented ones at all addition levels. The color values of the APR-P supplemented cookies were all acceptable. Overall sensory scores of the cookies supplemented with APL-P and APR-P were not significantly different from the control up to 20% addition. TDF contents of the supplemented cookies increased significantly with increasing addition level (p<0.01). The replacement of flour by APL-P and APR-P in wire-cut cookies showed that the physical characteristics and textural properties of the cookies were significantly affected (p<0.01) and APR-P appeared to be a more suitable replacer of flour than APL-P. Addition of both fruit powders upto 20% into the cookie formulation were evaluated as acceptable in terms of the sensory properties.