The Experts below are selected from a list of 5097 Experts worldwide ranked by ideXlab platform
Jeanremy Filtz - One of the best experts on this subject based on the ideXlab platform.
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new french reference calorimeter for gas calorific value measurements
Journal of Thermal Analysis and Calorimetry, 2009Co-Authors: F Haloua, Jeanremy FiltzAbstract:The direct measurement of gross calorific value (GCV) of gas with the lowest possible uncertainty can be performed with a reference gas calorimeter. LNE is currently developing an isoperibolic reference gas calorimeter. An exhaustive description of this calorimeter (set up and raw data analysis) for natural gas calorific value measurements is here described. A repeatability study of GCV of methane performed with a prototype version and first tests to reduce the unburned methane dragged with the burned gases are also presented. Calculation method of GCV is detailed and the improvements carried out on the different parts of the calorimeter (burner, vessels, sensors, etc …) are highlighted.
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new french reference calorimeter for gas calorific value measurements
Journal of Thermal Analysis and Calorimetry, 2009Co-Authors: F Haloua, Jeanremy FiltzAbstract:The direct measurement of gross calorific value (GCV) of gas with the lowest possible uncertainty can be performed with a reference gas calorimeter. LNE is currently developing an isoperibolic reference gas calorimeter. An exhaustive description of this calorimeter (set up and raw data analysis) for natural gas calorific value measurements is here described. A repeatability study of GCV of methane performed with a prototype version and first tests to reduce the unburned methane dragged with the burned gases are also presented. Calculation method of GCV is detailed and the improvements carried out on the different parts of the calorimeter (burner, vessels, sensors, etc …) are highlighted.
Henso Abreu - One of the best experts on this subject based on the ideXlab platform.
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Readiness of the ATLAS liquid argon calorimeter for LHC collisions
The European Physical Journal C, 2010Co-Authors: Georges Aad, Brad Abbott, Jalal Abdallah, A. A. Abdelalim, A. Abdesselam, Ovsat Abdinov, B. Abi, M. Abolins, Halina Abramowicz, Henso AbreuAbstract:The ATLAS liquid argon calorimeter has been operating continuously since August 2006. At this time, only part of the calorimeter was readout, but since the beginning of 2008, all calorimeter cells have been connected to the ATLAS readout system in preparation for LHC collisions. This paper gives an overview of the liquid argon calorimeter performance measured in situ with random triggers, calibration data, cosmic muons, and LHC beam splash events. Results on the detector operation, timing performance, electronics noise, and gain stability are presented. High energy deposits from radiative cosmic muons and beam splash events allow to check the intrinsic constant term of the energy resolution. The uniformity of the electromagnetic barrel calorimeter response along eta (averaged over phi) is measured at the percent level using minimum ionizing cosmic muons. Finally, studies of electromagnetic showers from radiative muons have been used to cross-check the Monte Carlo simulation. The performance results obtained using the ATLAS readout, data acquisition, and reconstruction software indicate that the liquid argon calorimeter is well-prepared for collisions at the dawn of the LHC era.
F Haloua - One of the best experts on this subject based on the ideXlab platform.
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new french reference calorimeter for gas calorific value measurements
Journal of Thermal Analysis and Calorimetry, 2009Co-Authors: F Haloua, Jeanremy FiltzAbstract:The direct measurement of gross calorific value (GCV) of gas with the lowest possible uncertainty can be performed with a reference gas calorimeter. LNE is currently developing an isoperibolic reference gas calorimeter. An exhaustive description of this calorimeter (set up and raw data analysis) for natural gas calorific value measurements is here described. A repeatability study of GCV of methane performed with a prototype version and first tests to reduce the unburned methane dragged with the burned gases are also presented. Calculation method of GCV is detailed and the improvements carried out on the different parts of the calorimeter (burner, vessels, sensors, etc …) are highlighted.
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new french reference calorimeter for gas calorific value measurements
Journal of Thermal Analysis and Calorimetry, 2009Co-Authors: F Haloua, Jeanremy FiltzAbstract:The direct measurement of gross calorific value (GCV) of gas with the lowest possible uncertainty can be performed with a reference gas calorimeter. LNE is currently developing an isoperibolic reference gas calorimeter. An exhaustive description of this calorimeter (set up and raw data analysis) for natural gas calorific value measurements is here described. A repeatability study of GCV of methane performed with a prototype version and first tests to reduce the unburned methane dragged with the burned gases are also presented. Calculation method of GCV is detailed and the improvements carried out on the different parts of the calorimeter (burner, vessels, sensors, etc …) are highlighted.
Ada Braghieri - One of the best experts on this subject based on the ideXlab platform.
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measurement of meat color using a computer vision system
Meat Science, 2013Co-Authors: Antonio Girolami, Fabio Napolitano, Daniela Faraone, Ada BraghieriAbstract:The limits of the Colorimeter and a technique of image analysis in evaluating the color of beef, pork, and chicken were investigated. The Minolta CR-400 Colorimeter and a computer vision system (CVS) were employed to measure colorimetric characteristics. To evaluate the chromatic fidelity of the image of the sample displayed on the monitor, a similarity test was carried out using a trained panel. The panelists found the digital images of the samples visualized on the monitor very similar to the actual ones (P<0.001). During the first similarity test the panelists observed at the same time both the actual meat sample and the sample image on the monitor in order to evaluate the similarity between them (test A). Moreover, the panelists were asked to evaluate the similarity between two colors, both generated by the software Adobe Photoshop CS3 one using the L, a and b values read by the Colorimeter and the other obtained using the CVS (test B); which of the two colors was more similar to the sample visualized on the monitor was also assessed (test C). The panelists found the digital images very similar to the actual samples (P<0.001). As to the similarity (test B) between the CVS- and Colorimeter-based colors the panelists found significant differences between them (P<0.001). Test C showed that the color of the sample on the monitor was more similar to the CVS generated color than to the Colorimeter generated color. The differences between the values of the L, a, b, hue angle and chroma obtained with the CVS and the Colorimeter were statistically significant (P<0.05-0.001). These results showed that the Colorimeter did not generate coordinates corresponding to the true color of meat. Instead, the CVS method seemed to give valid measurements that reproduced a color very similar to the real one.
Knut Conradsen - One of the best experts on this subject based on the ideXlab platform.
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Comparison of a multispectral vision system and a Colorimeter for the assessment of meat color
Meat Science, 2015Co-Authors: Camilla H. Trinderup, Anders Dahl, Kirsten Jensen, Jens Michael Carstensen, Knut ConradsenAbstract:The color assessment ability of a multispectral vision system is investigated by a comparison study with color measurements from a traditional Colorimeter. The experiment involves fresh and processed meat samples. Meat is a complex material; heterogeneous with varying scattering and reflectance properties, so several factors can influence the instrumental assessment of meat color. In order to assess whether two methods are equivalent, the variation due to these factors must be taken into account. A statistical analysis was conducted and showed that on a calibration sheet the two instruments are equally capable of measuring color. Moreover the vision system provides a more color rich assessment of fresh meat samples with a glossier surface, than the Colorimeter. Careful studies of the different sources of variation enable an assessment of the order of magnitude of the variability between methods accounting for other sources of variation leading to the conclusion that color assessment using a multispectral vision system is superior to traditional Colorimeter assessments.
