tag:blogger.com,1999:blog-215722842011-04-21T12:12:00.611-07:00Shay Weitzmanhttp://www.blogger.com/profile/17884950301021249035noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-21572284.post-1138348440165990062006-12-26T23:12:00.000-08:002006-03-28T13:39:08.616-08:00<div align="center"><span style="font-family:arial;font-size:130%;"><strong>Refrigeration Room for Long Term Meat Storage</strong></span></div><div align="center"><span style="font-family:Arial;"><span style="font-size:85%;">AFEKA PR ME DE SW </span><a href="javascript:grec(" urg="LCC&urS=TA!!!1!!!!!!-2040!!?')&quot;"><span style="font-size:85%;">TA 1 2040 Engineering (General). Civil engineering (General)</span></a></span></div><div align="right"><span style="font-family:Arial;"><strong>הוגש ע"י </strong></span></div><div align="right"><span style="font-family:Arial;"><strong>שי ויצמן,</strong> עבודת גמר ב <a href="http://www.afeka.ac.il/">אפקה המכללה האקדמית להנדסה בת"א</a> , הנדסת מכונות ומערכות</span></div><div align="left"><span style="font-family:Arial;"><strong>Submitted by</strong></span></div><div align="left"><span style="font-family:Arial;"><strong>Shay Weitzman,</strong> Final Project -Mechanical Engineering <a href="http://www.afeka.ac.il/">AFEKA Tel-Aviv academic college of engineering</a> </span></div><div align="right"><span style="font-family:Arial;"><strong>מנחה</strong></span></div><div dir="rtl" align="right"><span style="font-family:Arial;"><strong>מר בוריס לחמן,</strong> 6302342-03.</span></div><div dir="rtl" align="left"><span style="font-family:Arial;"><strong>Advisor</strong></span></div><div align="left"><span style="font-family:Arial;"><strong>Mr. Boris Lachman</strong>, 03-6302342</span></div><div align="right"><span style="font-family:Arial;"><strong>תמצית</strong></span></div><div dir="rtl" align="right"><span style="font-family:arial;">קלקול הבשר נובע מהתרבות חיידקים שניזונים מהבשר ומפרישים ממנו חומרים שהם רעילים לגוף האדם. התנאים האופטימאליים להתפתחות חיידקים הם: 39 מעלות צלזיוס ורטיבות. ככל שמתרחקים מהתנאים הללו, קצב ההתרבות וכמות ההפרשות קטנים ובכך קטנה הסכנה לחיי אדם.</span> <span style="font-family:arial;">עוד...</span></div><div align="left"><span style="font-family:Arial;"><strong>Abstract</strong></span></div><div align="left"><span style="font-family:Arial;">A meat spoiling stemming from bacterium multiplication, the bacteria is feeding from the meat and secrete from the meat poison materials to the human body. Optimal condition to bacteria evolution: 39 Celsius degree and dampness. Getting away from the optimal conditions cause smaller bacteria multiplication and less danger to human life. More...</span></div><div align="right"><span style="font-family:arial;"><strong>תוכן עיניינים</strong></span></div><div align="right"><span style="font-family:Arial;"><a href="http://shayweitzman.blogspot.com/2006/11/blog-post.html">תקציר</a></span></div><div align="right"><span style="font-family:Arial;"><a href="http://shayweitzman.blogspot.com/2006/11/blog-post_26.html">מטרות</a></span></div><div align="right"><span style="font-family:Arial;"><a href="http://shayweitzman.blogspot.com/2006/11/blog-post_25.html">הרקע / השיווקי - סקר מצב קיים<img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://photos1.blogger.com/blogger/4073/2183/200/Walkincoolersandfreezers.jpg" border="0" /></a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post.html">אפיון פונקציונאלי</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post_27.html">חלופות</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post_26.html">תכנון ראשוני</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post_25.html">תכנון מפורט</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post_24.html">תוצרי הפרויקט</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/10/blog-post_23.html">סיכום ומסקנות</a></span></div><div align="right"><span style="font-family:arial;"><a href="http://shayweitzman.blogspot.com/2006/01/blog-post_28.html">תיעוד ודפי נתונים</a></span></div><div align="right"><span style="font-family:Arial;"><a href="http://shayweitzman.blogspot.com/2006/01/blog-post.html">מקורות</a></span></div><div align="right"><span style="font-family:Arial;"></span></div><div align="right"><span style="font-family:Arial;"><strong></strong></span></div><div align="right"><span style="font-family:Arial;"><strong>מילות מפתח</strong></span></div><div align="right"><span style="font-family:Arial;">קירור בשר חדר קירור</span></div><div align="left"><span style="font-family:Arial;"><strong>Keywords</strong></span></div><div align="left"><span style="font-family:Arial;">meat refrigeration refrigeration room</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/21572284-113834844016599006?l=shayweitzman.blogspot.com' alt='' /></div>Shay Weitzmanhttp://www.blogger.com/profile/17884950301021249035noreply@blogger.com0