Engineering
Two-Fluid Model
63%
Pipe
61%
Evaluation
51%
Compression Refrigeration System
51%
Steam
51%
Compressor
51%
Development
50%
One Dimensional
40%
Flow Regime
40%
Velocity Field
34%
Determines
34%
Freezing Time
34%
Intercooler
34%
High Resolution
33%
Good Agreement
29%
Measures
25%
Transients
23%
Meshes
23%
Probability Density Function
23%
Applicability
23%
Main Parameter
17%
Steady Flow Regime
17%
Two-Phase Flow
17%
Test Section
17%
Bubble Shape
17%
Statistical Characterization
17%
Water
17%
Energetics
17%
Irreversibility
17%
Exergetic Efficiency
17%
Thermoeconomics
17%
Refrigeration System
17%
Commercialisation
17%
Quality Product
17%
Electricity Consumption
17%
Production
17%
Reduction
17%
Prediction
12%
Statistical Property
12%
Lognormal Distribution
12%
Statistical Moment
12%
Significant Decrease
12%
Stages
12%
Independent Variable
12%
Dependent Variable
12%
Bridges
10%
Empirical Correlation
10%
Phenomenological Model
10%
Experimental Measurement
10%
Pipe Section
10%
Accuracy
10%
Discretized Equation
10%
Slug Transition
10%
Mean Value
10%
Earth and Planetary Sciences
Slug
89%
Slug Flow
58%
Ice
51%
Evaluation
51%
Investigation
51%
Steam
51%
Compressor
51%
Comparison
50%
Datum
35%
High Resolution
33%
Volume
23%
Proving
23%
Initiation
23%
Set
23%
Length
23%
Horizontal Pipe
23%
Mesh
23%
Literature
23%
Shape
23%
Need
20%
Exergy
17%
Commercialisation
17%
Production Cost
17%
Fishing Industry
17%
Refrigeration Industry
17%
Energetics
17%
Electricity Consumption
17%
Quality
17%
Month
17%
Prediction
12%
Foci
12%
Distribution Moment
12%
Statistical Analysis
10%
Growth
10%
Good
10%
Bubble
10%
Pipe
10%
Accuracy
10%
Food Science
Cereal
100%
Phenolic Compound
87%
Antioxidant Capacity
74%
Wheat Flour
56%
Biscuit
51%
Bioactive Compound
43%
Bread
41%
Hydrolysis
35%
Vitamin C
34%
Nutritive Value
20%
Starch
20%
Osmotic Dehydration
17%
Glycemic Index
15%
Esterification
12%
Liquid Chromatography Mass Spectrometry
12%
High Performance Liquid Chromatography
12%
Response Surface Methodology
10%
Baking
10%
Dietary Fiber
8%
Analysis of Variance
8%
Carbohydrate
8%
Whole Grain Flour
5%
Digestibility
5%