Production Technology of Cucumber Under Protected Environment

2021 ◽  
pp. 219-227
Author(s):  
Sanjeev Kumar ◽  
S.N. Saravaiya ◽  
A.K. Pandey
Keyword(s):  
Production Technology

Peculiarities of Hydrogen Production Technology Using Energy Storage Materials

2016 ◽  
Vol 12 (4) ◽  
pp. 5-10
Author(s):  
L.F. Kozin ◽  
◽  
S.V. Volkov ◽  
A.V. Sviatogor ◽  
B.I. Daniltsev ◽  
...  
Keyword(s):  
Energy Storage ◽  
Hydrogen Production ◽  
Production Technology ◽  
Energy Storage Materials ◽  
Storage Materials

LUKENS HARDWEAR 500F

Alloy Digest ◽  
1994 ◽  
Vol 43 (6) ◽  
Keyword(s):  
Wear Resistance ◽  
Tensile Properties ◽  
Production Technology ◽  
Steel Production ◽  
Carbon Equivalent ◽  
Steel Company ◽  
Armor Steel

Abstract LUKENS HARDWEAR 500F steel was developed from armor steel production technology to have as low a carbon equivalent as possible, consistent with meeting both surface and through-thickness hardness. Uses include truck body liners, bucket lips and conveyor troughs. This datasheet provides information on composition, hardness, and tensile properties. It also includes information on wear resistance as well as forming and joining. Filing Code: SA-476. Producer or source: Lukens Steel Company.

LUKENS HARDWEAR 400F

Alloy Digest ◽  
1994 ◽  
Vol 43 (5) ◽  
Keyword(s):  
Wear Resistance ◽  
Tensile Properties ◽  
Production Technology ◽  
Steel Production ◽  
Carbon Equivalent ◽  
Steel Company ◽  
Armor Steel

Abstract LUKENS HARDWARE 400F steel was developed from armor steel production technology to have as low a carbon equivalent as possible, consistent with meeting both surface and through-thickness hardness. Uses include truck body liners, bucket lips and conveyor troughs. This datasheet provides information on composition, hardness, and tensile properties. It also includes information on wear resistance as well as forming and joining. Filing Code: SA-475. Producer or source: Lukens Steel Company.

Perfection of production technology canned composites from apples using secondary resources and intensive sterilization regimes

2018 ◽  
pp. 61-64
Author(s):  
Z. Abdulkhalikov ◽  
◽  
M. Akhmedov ◽  
M. Alibekova ◽  
T. Daudova ◽  
...  
Keyword(s):  
Production Technology ◽  
Secondary Resources

Economic Impact of Sugarcane Variety CO-86032 on Farmers Economy in Maharashtra

2020 ◽  
pp. 354-359
Keyword(s):  
Economic Impact ◽  
Production Technology ◽  
Economic Benefit ◽  
Extreme Rainfall ◽  
Sugar Recovery ◽  
Sugarcane Variety ◽  
Public Research ◽  
Productivity Improvement ◽  
Farming Community ◽  
The Government

The area under sugarcane in Maharashtra state was found to be more stable and consistent rather than production and productivity. It may be due to the F & RP of sugarcane. In the year 1996, MPKV, Rahuri released a promising variety of sugarcane viz., Co-86032 which is very famous in farming community due to its hardiness, sugar recovery (percent) and resistance to the extreme rainfall as well as deficit rainfall. The total economic worthiness of university released sugarcane variety Co-86032(production technology) over other competing varieties of sugarcane in the Maharashtra was `51449.14per ha. The sugarcane growers in Maharashtra state earned net economic benefit of `11059.40 crores from improved sugarcane variety Co-86032. Therefore, it is suggested that the Government should allocate substantial funds to public research in sugarcane for productivity improvement.

Changes in color characteristics of culinary products from turkey meat produced with the use of low-temperature heat treatment

Vsyo o myase ◽  
2020 ◽  
pp. 22-24
Author(s):  
Nasonova V.V. ◽  
◽  
Tunieva E.K. ◽  
Motovilina A.A. ◽  
Mileenkova E.V. ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Low Temperature ◽  
Production Technology ◽  
Meat Products ◽  
Oxidation Products ◽  
Turkey Meat ◽  
Color Characteristics ◽  
Low Temperature Processing ◽  
Temperature Heat ◽  
Temperature Heat Treatment

The paper presents the results of the study on the effect of low-temperature heat treatment on color characteristics and protein oxidation products depending on the method, temperature and duration of heat treatment of culinary products from turkey meat. At present, the use of low-temperature processing in the production technology for meat products with improved organoleptic indices is a topical direction.

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