Search results for: Z. Sheikholeslami

Authors: E. Ataye-Salehi, P. Taghinia, Z. Sheikholeslami

Abstract:

In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari bread (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased, but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control. But 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists.

Keywords: Barbari bread, rice bran, roasting, ultrasound

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Authors: P. Taghinia, E. Ataye-Salehi, Z. Sheikholeslami

Abstract:

In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari breead (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control, but 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists.

Keywords: Barbari bread, rice bran, roasting, ultrasound

Procedia PDF Downloads 372

Authors: Mohsen Sheikholeslami, Zahra Khalili, Ladan Momayez

Abstract:

Impacts of environmental parameters and dust deposition on the efficiency of solar panel have been scrutinized in this article. To gain thermal output, trapezoidal cooling channel has been attached in the bottom of the panel incorporating ternary nanofluid. To produce working fluid, water has been mixed with Fe₃O₄-TiO₂-GO nanoparticles. Also, the arrangement of fins has been considered to grow the cooling rate of the silicon layer. The existence of a thermoelectric layer above the cooling channel leads to higher electrical output. Efficacy of ambient temperature (Ta), speed of wind (V𝓌ᵢₙ𝒹) and inlet temperature (Tᵢₙ) and velocity (Vin) of ternary nanofluid on performance of PVT has been assessed. As Tin increases, electrical efficiency declines about 3.63%. Increase of ambient temperature makes thermal performance enhance about 33.46%. The PVT efficiency decreases about 13.14% and 16.6% with augment of wind speed and dust deposition. CO₂ mitigation has been reduced about 15.49% in presence of dust while it increases about 17.38% with growth of ambient temperature.

Keywords: photovoltaic system, CO₂ mitigation, ternary nanofluid, thermoelectric generator, environmental parameters, trapezoidal cooling channel

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Authors: Ziba Khalili, Mohsen Sheikholeslami, Ladan Momayez

Abstract:

Combining the photovoltaic/thermal (PVT) systems with a thermoelectric (TE) module can raise energy yields since the TE module boosts the system's energy conversion efficiency. In the current study, a PVT system integrated with a TE module was designed and simulated in ANSYS Fluent 19.2. A copper heat transfer tube (HTT) was employed for cooling the photovoltaic (PV) cells. Four different shapes of HTT cross-section, i.e., circular, square, elliptical, and triangular, with equal cross-section areas were investigated. Also, the influence of Cu-Al2O3/water hybrid nanofluid (0.024% volume concentration), fluid inlet velocity (uᵢ ), and amount of solar radiation (G), on the PV temperature (Tₚᵥ) and system performance were investigated. The ambient temperature (Tₐ), wind speed (u𝓌), and fluid inlet temperature (Tᵢ), were considered to be 25°C, 1 m/s, and 27°C, respectively. According to the obtained data, the triangular case had the greatest impact on reducing the compared to other cases. In the triangular case, examination of the effect of hybrid nanofluid showed that the use of hybrid nanofluid at 800 W/m2 led to a reduction of the TPV by 0.6% compared to water, at 0.19 m/s. Moreover, the thermal efficiency ( ) and the overall electrical efficiency (nₜ) of the system improved by 0.93% and 0.22%, respectively, at 0.19 m/s. In a triangular case where G and were 800 W/m2 and 19 m/s, respectively, the highest amount of, thermal power (Eₜ), and, were obtained as 72.76%, 130.84 W and 12.03%, respectively.

Keywords: electrical performance, photovoltaic/thermal, thermoelectric, hybrid nanofluid, thermal efficiency

Procedia PDF Downloads 43