Procedure for Absorption Measurements of Absorbing Materials

机译：吸收材料的吸收测量程序

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The aim of this work is to present the procedure for absorption measurements of absorbing materials. In presented procedure as the electromagnetic wave absorption measure was used the signal levels difference between probe signal level reflected from the reflector material not covered and covered by the absorbing material.

机译：这项工作的目的是介绍吸收材料吸收测量的程序。在呈现的过程中，随着电磁波吸收量度使用从未覆盖和吸收材料覆盖的反射器材料反射的探针信号电平之间的信号水平差。

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《PIERS 2011 Marrakesh;Progress in electromagnetics research symposium》|2012年|p.869-873|共5页
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K. Piwowarczyk; M. Bueai; L. Nowosielski; R. Przesmycki;
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中图分类电磁学、电动力学;电磁学、电动力学;
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专利

1. Measurement of the absorption coefficient of sound absorbing materials under a synthesized diffuse acoustic field [J] . Olivier Robin, Alain Berry, Olivier Doutres, The Journal of the Acoustical Society of America . 2014,第1期

机译：合成的散射声场下吸声材料吸收系数的测量
2. Comparison of three measurement techniques for the normal absorption coefficient of sound absorbing materials in the free field [J] . Kunikazu Hirosawa, Kazuhiro Takashima, Hiroshi Nakagawa, The Journal of the Acoustical Society of America . 2009,第6期

机译：自由场中吸声材料法向吸收系数的三种测量技术的比较
3. RETRACTED ARTICLE: ENHANCEMENTS OF MICROWAVE ABSORBING PROPERTIES OF WEAKLY ABSORBING MATERIALS BASED ON AUXILIARY ABSORPTION OF SIC FOR MICROWAVE HEATING [J] . J. Zhang, Z. B. Fan, H. Chen, Journal of materials science . 2016,第8期

机译：收回的文章：基于SIC辅助吸热的微波加热增强弱吸收材料的微波吸收性能
4. Procedure for Absorption Measurements of Absorbing Materials [C] . K. Piwowarczyk, M. Bueai, L. Nowosielski, Progress in electromagnetics research symposium . 2011

机译：吸收材料吸收测量的程序
5. Millimeter wave complex dielectric permittivity and complex magnetic permeability measurements of absorbing materials (Gaussian optics). [D] . Tkachov, Igor Ivanovich. 2000

机译：吸收材料的毫米波复介电常数和复磁导率测量（高斯光学）。
6. Measured Wavelength-Dependent Absorption Enhancement of Internally Mixed Black Carbon with Absorbing and Non-absorbing Materials [O] . Rian You, James G. Radney, Michael R. Zachariah, -1

机译：吸收性和非吸收性材料内部混合黑碳的波长依赖性吸收增强
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Procedure for Absorption Measurements of Absorbing Materials

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