𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Materials for noise reduction in food processing environments

✍ Scribed by S.A. Waggoner; J.F. Shackelford; F.F. Robbins Jr.; T.H. Burkhardt


Publisher
Elsevier Science
Year
1978
Tongue
English
Weight
980 KB
Volume
11
Category
Article
ISSN
0003-682X

No coin nor oath required. For personal study only.

✦ Synopsis


Government standards Jor noise levels in industrial environments including the jood processing industry have led to a program of materials selectionJor noise reduction. In addition to traditional architectural considerations, the constraints of sanitation and cost were jactors. Primary materials" systems studied were: (i) metal/polymer composites Jor impact noise reduction, ( ii) polymer film/Joam composites Jor sound absorption and (iii) transparent polymer barrier/enclosures. Of these three material systems, the third appears to be the most effective choice Jor reducing noise in the canneries.


πŸ“œ SIMILAR VOLUMES


Noise reduction in material-handling mac
✍ S. Vajpayee; M.M. Nigm; M.M. Sadek πŸ“‚ Article πŸ“… 1981 πŸ› Elsevier Science 🌐 English βš– 281 KB

Three case studws of mdustrtal noise control relatmg to two materlal-handhng systems and a press are presented Each one mvolves basehne measurements, identification of malor noise sources, development and Implementation of appropriate design modifications and/or acoustic treatments followed by asses

A Hyperbolic Model for Communication in
✍ Ion Stoica; Florin Sultan; David Keyes πŸ“‚ Article πŸ“… 1996 πŸ› Elsevier Science 🌐 English βš– 392 KB

forming a network having both structural and dynamic properties. In designing and analyzing parallel algorithms, either we have to make assumptions about the properties of the software/hardware links over which messages are exchanged or these properties are implicit in the computational model used.

Enzymes in Food Technology || Asparagina
✍ Whitehurst, Robert J.; van Oort, Maarten πŸ“‚ Article πŸ“… 2009 πŸ› Wiley-Blackwell 🌐 English βš– 791 KB

the Second Edition Of This Successful Book Highlights The Widespread Use Of Enzymes In Food Processing Improvement And Innovation, Explaining How They Bring Advantages. The Properties Of Different Enzymes Are Linked To The Physical And Biochemical Events That They Influence In Food Materials And Pro