Kerone

  Annealing is a heat treatment method that alters the microstructure of a material to alter its mechanical or electrical properties. Typically, in steels, annealing is employed to reduce hardness, increase plasticity and help eliminate internal stresses.   Annealing   may be a generic term and should refer to subcritical, intermediate or full annealing in a very type of atmospheres. The process of heating a metal or alloy to an acceptable temperature for an explicit amount of time and so slowly cooling (generally with the chamber cooling) is termed annealing. The essence of annealing is that the transformation of the pearlite when heating the steel to austenitizing. Once annealing, the tissue is near to that after equilibrium. Purpose of Annealing : Reduce the hardness of steel, improve malleability, and facilitate machining and cold deformation process. The chemical composition and organization of uniform steel, refining grain, to enhance the performance of steel or to arrange for ex

  Moisture is a crucial parameter in the manufacture of bulk solid pharmaceuticals. The producing method of pricey medicine is usually sophisticated, and through a method that has crucial stages that occur over many days, quick and correct determination of moisture content is important. Generally, moisture analysis needs to be performed in product and process development, as well as during manufacturing to specify and control the maximum allowable moisture content at each step. Knowing the moisture content at each step is part of the very careful process control required during manufacture. Several  drying  ways are utilized for moisture analyses, including mathematical determination established on infrared detection and chemical titration. The  Karl Fischer technique  involves adding a reagent to the sample that reacts with the water present to manufacture a non-conductive chemical. However, this solely provides a reliable measure of moisture content if most of the moisture is due to

  Microwave energy has very successful application in the field of food processing particularly for   food drying   to preserve the quality of the precious food materials. Various food materials dried using microwave energy was extensively reviewed. Microwave drying appears to be a viable drying method for the rapid drying of food materials. It was noticed that at the higher microwave output power considerably lower drying time took place. The application of pulsed microwave energy was found more efficient than the continuous application. The microwave-vacuum drying could reduce drying time of vegetable leaves by around 80-90%, compared with the hot air drying.   Microwave drying   maintained a good green color close to that of the original fresh green leaves with surface sterilization in most of the vegetables. The microwave heating of vegetable seed reduces the moisture content and anti-nutritional factor with maintaining the natural color of the valuable seed. Drying  is the oldest

  Consider a hot object that is suspended in an evacuated chamber whose walls are at room temperature. The hot object will eventually cool down and reach thermal equilibrium with its surroundings. This mechanism is radiation. Radiation transfer occurs in solids as well as liquids and gases. But heat transfer through an evacuated space can occur only by radiation. For example, the energy of the sun reaches the earth by radiation. It is interesting that radiation heat transfer can occur between two bodies separated by a medium colder than both bodies. The theoretical foundation of radiation was established in 1864 by physicist James Clerk Maxwell, Who postulated that accelerated charges or changing electric currents give rise to electric and magnetic fields. These rapidly moving fields are called electromagnetic waves or electromagnetic radiation. Thermal Radiation Thermal radiation is electromagnetic radiation generated by the thermal motion of particles in matter. All matter with a tem