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Low-temperature biogas purification
Hřebíček, Martin ; Fiedler, Jan (referee) ; Pospíšil, Jiří (advisor)
The aim of this thesis is the issue of low-temperature cleaning of biogas. He briefly acquaint the reader with the technology of production of biogas and its possible use. Provide requirements for low-temperature treatment and purification of biogas to the needs of downstream equipment. Provide an overview of the possibilities of suitable production systems applicable cold. Develop your own design facilities for low-temperature treatment of biogas
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Wet surfaces drying using air streams
Gusnarová, Hana ; Hejčík, Jiří (referee) ; Hejčík, Jiří (referee) ; Jaroš, Michal (advisor)
Diploma thesis submit processing and evaluation of experiment which was made at University of Hertfordshire. Aim of this experiment was practically confirm and compare efficiency of drying bottles with blower and compressor. The next purpose was to suggest solution against recondensation on dry surface of bottles. Diploma thesis involves also economy calculation. In the diploma thesis was described issues of drying and condensation, realized analysis of drying equipment and methods of air conditioning. As the most suitable and the most cost effective way of drying was at the base on experiment and energy and economy calculation chosen tested turbo blower 587. As the solution, against recondenzation was created anticondensation tunnel. As the most suitable way for condition the dew point inside the tunnel for require value was chosen desiccant rotor Munters.
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Evaluation of methods for determining an air humidity in building constructions
Nogová, Tereza ; Šuhajda, Karel (referee) ; Žák, Antonín (advisor)
This thesis compares the methods for the determination of air and moisture condensation in the construction. There are descriptions of the various methods and formulas for measuring humidity and methods for the calculation of condensation in building structures. The practical part describes the development of a method for verifying the condensation of moisture in construction. Parts of this work are the materials and methods for the development of the humidity sensor. There were used two methods – capacitive and resistive for measuring moisture condensation. In the conclusion is the evaluation of the humidity sensor and compares the results of individual measurements.
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Popis teplotního a vlhkostního pole v konstrukcích dřevostavby
Pokora, Radek
This theses deals with issue about heat and moisture conduction in choosen wooden constructions. There are defined geomteric, materiál and boundary settings. And there is descriptioned diffusion of water-vapour. The aim is to assess given construction in boundary settings if there may became to condensation of water-vapour in wooden-building wall or if there is heat outflow. If there will be water-vapour condensation or huge heat outlow then I will propose suitable solution. My solution is performed by numerical sumulations of heat and moisture field with the aid of computer program that works with finite element method. By software there where created graphic ambience. In this theses are inaugurated stationary calculations of different construction.There are one-dimensional and two-dimensional conduction. In the end of this these is evaulated given construction for boundary settings.
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Kondenzace vlhkosti u balených potravin v průběhu dopravy a skladování
Herůdková, Tereza
This thesis deals with the condensation of moisture in the packaged food during transport and storage. The thesis describes changes of food and influences on the products during transport and storage. The main part deals with the water activity, dew point, humidity and modified atmosphere. In the practical part was used yogurt as a sample. There were added ingredients (sugar and salt) to the yogurt and yogurt was then packed into three different atmospheres (free atmosphere, MAP with nitrogen and MAP with carbon dioxide) and after that it was stored at temperature 8°C and 20°C. In these samples were measured water activity, pH and moisture. The results were summarized in charts and graphs. The results show that MAP prevents the condensation at packaged food. It was confirmed that 10% NaCl had the best effect on reduction of water activity.
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