Simulation of control and temperature variation of water density in intermediate-neutron uranium-water reactors
This article deals with the results of experiments on the physical simulation of control and of the temperature effect due to changes in water density in intermediate-neutron uranium-water reactors. The values of control rods of different types were determined, and the dependence of the critical size of uranium-water reactors on the density of the water filling the reactor core was found.
Abstract The objective of this study was to evaluate the chemical and physical characteristics of fresh egg pasta samples obtained by using two different production methodologies: extrusion and lamination. The results of the study demonstrate that products have different characteristics in terms of colour and level of gelatinization, while they do not show significant differences with regard to the amount of absorbed water during the cooking stage. It was evaluated that it is possible to discriminate the two kinds of products by using FT-NIR spectroscopy. FT-NIR analysis results suggest the presence of a different matrix–water association, a diverse level of starch gelatinization and a distinct starch–gluten interaction in the two kinds of pasteurised samples.