The electrical performance of the PV modules can be severely affected by operating temperature of silicon cells due to properties of the crystalline silicon used; the energy generated from these cells decreases with their high temperatures. To reduce
this decline in energy, the PV modules use cooling water by placing a tube containing many regular holes on the top end of the module, and water flows on the surface freely in several flows. So, with flow rate (4.224 l/min.m2), module temperature decreases up to (20C°); the record of increased value of electrical yield over the whole day is about (12.8%). and efficiency rises (from 8.31% to 9.62%) of (1.31%). With Flow rate (3.167 l/min.m2), temperature of module decreases up to (18C°); the record of increased value of electrical yield is about (9.8%), and efficiency rises by (1.03%). But with flow rate (2.112 l/min.m2), temperature of module decreases up to (15.5C°); the record of increased value of electrical yield is about (7.8%), and efficiency rises by (0.83%). Furthermore, flow of water on the surface of PV module reduces the reflection losses because the refractive index of water with (1.3) is intermediate between air (1) and glass (1.5). In addition, the surface of module remains clean.
The research aims to optimize the investment in solar cooling process using two
models of vessels (clay- mineral).The study was conducted at the site of Tartous in the
month (the fourth - fifth - sixth) years (2013) and that the fruits of the tomat
o study, she
stated that the pottery is causing a drop in temperature between )4-6( degrees Celsius, and
that the metal causes the low temperature range between (3-5 ) degrees Celsius although
the fruits of tomatoes preserved pottery vessels have not undergone any damage of its
structure or texture during the period of conservation (27 days) compared to the control
which is exposed to damage during the (12 days) .
The objective of this investigation was to determine the effect of washing
and cooling treatments on microbial content and sensory evaluation of eggs
during storage. Four treatments were applied: first unwashed and uncooled
(UW-UC), second unwashe
d, but cooled (UW-C), third washed and uncooled
(W-UC), and finally: washed and cooled (W-C). Microbiological studies ( total
count of bacteria, yeast, fungi and salmonella) and sensory evaluation of eggs
have been carried out to determine the best treatment applied on eggs during
storage time (92 days). Result showed that all treatments were free from
Salmonella. The washing and cooling treatment (W-C) was the best, followed
by the unwashed but cooled (UW-C). the third in order was the washed
uncooled and finally the unwashed uncooled treatment.
