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Efficient Interfacial Solar Steam Generator with Controlled Macromorphology Derived from Flour via “Dough Figurine” Technology

机译：通过“面团小雕象”技术，具有受控大分子源的有效界面太阳能蒸汽发生器

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Zhengtong Li; Chengbing Wang; Zeyu Li; Lin Deng; Jinbu Su; Jing Shi; Meng An;
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1. Efficient Interfacial Solar Steam Generator with Controlled Macromorphology Derived from Flour via "Dough Figurine" Technology [J] . Li Zhengtong, Wang Chengbing, Li Zeyu, Energy Technology: Generation,Conversion,Storage,Distribution . 2019,第9期

机译：高效的界面太阳能蒸汽发生器，通过“面团小雕象”技术来自面粉的受控大分子
2. Solid waste and graphite derived solar steam generator for highly-efficient and cost-effective water purification [J] . Applied Energy . 2020,第Mara1期

机译：固体废物和石墨衍生的太阳能蒸汽发生器，可实现高效，低成本的净水
3. Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties [J] . Sun Ru, Zhang Zhengmao, Hu Xinjuan, Journal of Cereal Science . 2015,第Null期

机译：添加小麦胚芽粉对小麦粉，面团和Chinese头性能的影响
4. Rehological Instruments for Controlling the Quality of Grain, Flour and Dough [C] . W.Sietz '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：流变仪，用于控制谷物，面粉和面团的质量
5. Effects of flour proteins, dough rheological properties, and flour extraction rates on northern-style Chinese steamed bread making. [D] . Zhang, Hua-Xiao. 2003

机译：面粉蛋白，面团流变特性和面粉提取率对北方式Chinese头制作的影响。
6. Porous Carbon Nanofoam Derived From Pitch as Solar Receiver for Efficient Solar Steam Generation [O] . Lihua Chen, Shujing Zhao, Qi‐Meige Hasi, 2020

机译：沥青衍生的多孔碳纳米泡沫作为太阳能接收器可高效产生太阳能蒸汽
7. Efficient Interfacial Solar Steam Generator with Controlled Macromorphology Derived from Flour via “Dough Figurine” Technology [O] . Zhengtong Li, Chengbing Wang, Zeyu Li, 2019

机译：通过“面团小雕象”技术，具有受控大分子源的有效界面太阳能蒸汽发生器
8. Natural Circulation Steam Generator Model for Optimal Steam Generator Water Level Control [R] . Feeley, J. J. 1979

机译：最优蒸汽发生器水位控制的自然循环蒸汽发生器模型

Efficient Interfacial Solar Steam Generator with Controlled Macromorphology Derived from Flour via “Dough Figurine” Technology

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