Je was op zoek naar: pengering (Maleis - Engels)

pengering tangan
hand towels

kaedah pengering beku
why freeze dry cosmetics?

tetapan dupleks/pengering
duplex/tumble setting

penggunaan pengering tangan udara hangat menyebarkan mikroorganisma sehingga 0.25 meter daripada pengering.
use of a warm-air hand dryer spread micro-organisms up to 0.25 metres from the dryer.

terdapat banyak pengeluar pengering tangan yang berbeza, dan pengering tangan dibandingkan dengan tuala kertas untuk pengeringan.
many different hand dryer manufacturers exist, and hand driers have been compared against drying with paper towels.

semakin banyak kajian menunjukkan tuala kertas jauh lebih bersih berbanding pengering tangan elektrik yang terdapat dalam kebanyakan bilik air.
a growing volume of research suggests paper towels are much more hygienic than the electric hand dryers found in many washrooms.

selepas mencuci dan mengeringkan tangan dengan pengering udara hangat, jumlah bakteria di bahagian bawah hujung jari didapati secara purata meningkat sebanyak 194% dan di tapak tangan sebanyak 254%.
after washing and drying hands with the warm-air dryer, the total number of bacteria was found to increase on average on the finger pads by 194% and on the palms by 254%.

proses drying yang juga terdiri daripada pengering covection mahupun conduction ini secara mekanismenya berlaku apabila haba dibekalkan kepada bahan mentah seperti sayuran serta buahan yang akan menyebabkan pengewapan cecair ke ruang udara. proses pengeringan ini bergantung kepada parameter dalaman seperti thermo–physical properties kepunyaan buahan ataupun sayuran yang ingin dikeringkan, manakala parameter luaran seperti tahap humidity dan suhu ketika proses pengeringan dijalankan.
the drying process, which also consists of a covection dryer or conduction, mechanically occurs when heat is supplied to raw materials such as vegetables and fruits which will cause the liquid to evaporate into the air space. the drying process depends on internal parameters such as the thermo -physical properties of the fruit or vegetable to be dried, while external parameters such as humidity and temperature during the drying process.