Search results for: convection drying

Authors: M. Yousaf, S. Usman

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The present study focused on the investigation of the effects of roughness elements on heat transfer during natural convection in a rectangular cavity using a numerical technique. Roughness elements were introduced on the bottom hot wall with a normalized amplitude (A*/H) of 0.1. Thermal and hydrodynamic behavior was studied using a computational method based on Lattice Boltzmann method (LBM). Numerical studies were performed for a laminar natural convection in the range of Rayleigh number (Ra) from 103 to 106 for a rectangular cavity of aspect ratio (L/H) 2 with a fluid of Prandtl number (Pr) 1.0. The presence of the sinusoidal roughness elements caused a minimum to the maximum decrease in the heat transfer as 7% to 17% respectively compared to the smooth enclosure. The results are presented for mean Nusselt number (Nu), isotherms, and streamlines.

Keywords: natural convection, Rayleigh number, surface roughness, Nusselt number, Lattice Boltzmann method

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Authors: Sami Mohamed Sharif

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The current study focuses on the design and construction of a solar tunnel dryer intended for small-scale farmers in Kassala, Sudan. To determine the appropriate dimensions of the dryer, the heat and mass balance equations are used, taking into account factors such as the target agricultural product, climate conditions, solar irradiance, and desired drying time. In Kassala, a dryer with a width of 88 cm, length of 600 cm, and height of 25 cm has been built, capable of drying up to 40 kg of vegetables or fruits. The dryer is divided into two chambers of different lengths. The air passing through is heated to the desired drying temperature in a separate heating chamber that is 200 cm long. From there, the heated air enters the drying chamber, which is 400 cm long. In this section, the agricultural product is placed on a slightly elevated net. The tunnel dryer was constructed using materials from the local market. The paper also examines the solar irradiance in Kassala, finding an average of 23.6 MJ/m2/day, with a maximum of 26.6 MJ/m2/day in April and a minimum of 20.2 MJ/m2/day in December. A DC fan powered by a 160Wp solar panel is utilized to circulate air within the tunnel. By connecting the fan and three 12V, 60W bulbs in series, four different speeds can be achieved using a speed controller. Temperature and relative humidity measurements were taken hourly over three days, from 10:00 a.m. to 3:00 p.m. The results demonstrate the promising technology and sizing techniques of solar tunnel dryers, which can significantly increase the temperature within the tunnel by more than 90%.

Keywords: tunnel dryer, solar drying, moisture content, fruits drying modeling, open sun drying

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Authors: Rawichar Chaipojjana, Suttipong Phosuksirikul, Arunsri Leejeerajumnean

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The objective of the study was to select the survival of probiotic strains when exposed to acidic and bile salts condition. Four probiotic strains (Lactobacillus casei subsp. rhamnosus TISTR 047, Lactobacillus casei TISTR 1500, Lactobacillus acidophilus TISTR 1338 and Lactobacillus plantarum TISTR 1465) were cultured in MRS broth and incubated at 35ºC for 15 hours before being inoculated into acidic condition (5 M HCl, pH 2) for 2 hours and bile salt (0.3%, pH 5.8) for 8 hour. The survived probiotics were counted in MRS agar. Among four stains, Lactobacillus casei subsp. rhamnosus TISTR 047 was the highest tolerance specie. Lactobacillus casei subsp. rhamnosus TISTR 047 reduced 6.74±0.07 log CFU/ml after growing in acid and 5.52±0.05 log CFU/ml after growing in bile salt. Then, double emulsion of microorganisms was chosen to encapsulate before spray drying. Spray drying was done with the inlet temperature 170ºC and outlet temperature 80ºC. The results showed that the survival of encapsulated Lactobacillus casei subsp. rhamnosus TISTR 047 after spray drying decreased from 9.63 ± 0.32 to 8.31 ± 0.11 log CFU/ml comparing with non-encapsulated, 9.63 ± 0.32 to 4.06 ± 0.08 log CFU/ml. Therefore, Lactobacillus casei subsp. rhamnosus TISTR 047 would be able to survive in gastrointestinal and spray drying condition.

Keywords: probiotic, acid, bile salt, spray drying

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Authors: Shubham Mandliya, Pooja Pandey, H. N. Mishra

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Amla (Phyllanthus emblica), a plant of Euphorbiaceous is widely distributed in subtropical and tropical areas of China, India, Indonesia, and Malaysia. Amla is very high in vitamin C content. Spray drying of fruit juices represents another alternative way to improve the physicochemical stability and increase their shelf life. Samples of amla powder were produced using the spray drying method to investigate the effect of inlet temperatures and maltodextrin levels. The spray dryer model used was a laboratory scale dryer and samples were run at different temperatures and concentrations. The response surface methodology (RSM) was used to optimize the spray-drying process for the development of amla powder. The resultant powders were then analyzed for vitamin C, moisture, solubility and dispersibility. The spray dried amla powder contains higher amounts of vitamin C when compared to commercial fruit juice powders. SEM analysis revealed that lower maltodextrin levels and higher inlet air temperatures resulted in smaller but smoother particles. At lower temperature, vitamin C content is high as compared to higher temperature. Spray drying is an effective as well as an economic method which can be commercially used for making powder rather than by tray or solar drying as more fraction is retained with less cost.

Keywords: Amla powder, physiochemical properties, response surface methodology, spray drying

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Authors: Hichem Boulechfar, Mahfoud Djezzar

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Two-dimensional double diffusive natural convection in an annular elliptical space filled with fluid-saturated porous medium, is analyzed by solving numerically the mass balance, momentum, energy and concentration equations, using Darcy's law and Boussinesq approximation. Both walls delimiting the annular space are maintained at two uniform different temperatures and concentrations. The external parameter considered is the Lewis number. For the present work, the heat and mass transfer for natural convection is studied for the case of aiding buoyancies, where the flow is generated in a cooperative mode by both temperature and solutal gradients. The local Nusselt and Sherwood numbers are presented in term of the external parameter.

Keywords: double diffusive, natural convection, porous media, elliptical annulus

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Authors: Hariti Rafika, Fekih Malika, Saighi Mohamed

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During the period storage of liquefied natural gas, stability is necessarily affected by natural convection along the walls of the tank with thermal insulation is not perfectly efficient. In this paper, we present the numerical simulation of heat transfert by natural convection double diffusion,in unsteady laminar regime in a storage tank. The storage tank contains a liquefied natural gas (LNG) in its gaseous phase. Fluent, a commercial CFD package, based on the numerical finite volume method, is used to simulate the flow. The gas is just on the surface of the liquid phase. This numerical simulation allowed us to determine the temperature profiles, the stream function, the velocity vectors and the variation of the heat flux density in the vapor phase in the LNG storage tank volume. The results obtained for a general configuration, by numerical simulation were compared to those found in the literature.

Keywords: numerical simulation, natural convection, heat gains, storage tank, liquefied natural gas

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Authors: J. M. Hung, J. S. Chan, M. I. Kuo, D. S. Chan, C. P. Lu

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Wheat germ is a by-product obtained from wheat milling and it contains highly concentrated nutrients. Due to highly lipase and lipoxygenase activities, wheat germ products can easily turn into rancid flavor and cause a short life. The objective of this study is to control moisture content and retard lipid hydrolysis by fluidized-bed drying. The raw wheat germ of 2 kg was dried with a vertical batch fluidized bed with the following varying conditions, inlet air temperature of 50, 80 and 120°C, inlet air velocity of 3.62 m/s. The experiment was designed to obtain a final product at around 40°C with water activity of 0.3 ± 0.1. Changes in the moisture content, water activity, enzyme activity of dried wheat germ during storage were measured. Results showed the fluidized-bed drying was found to reduce moisture content, water activity and lipase activity of raw wheat germ. After drying wheat germ, moisture content and water activity were between 5.8% to 7.2% and 0.28 to 0.40 respectively during 12 weeks of storage. The variation range of water activity indicated to retard lipid oxidation. All drying treatments displayed inactivation of lipase, except for drying condition of 50°C which showed relative high enzyme activity. During storage, lipase activity increased slowly during the first 6 weeks of storage and reached a plateau for another 6 weeks. As a result, using a fluidized-bed dryer was found to be effective drying technique in improving storage stability of wheat germ.

Keywords: wheat germ, fluidized-bed dryer, storage, lipase, stability

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Authors: Amirali Ebrahimi, T. A. G. Langrish

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The effect of various humidities on process yields and degrees of crystallinity for spray-dried powders from spray drying of lactose with humid air in a straight-through system have been studied. It has been suggested by Williams–Landel–Ferry kinetics (WLF) that a higher particle temperature and lower glass-transition temperature would increase the crystallization rate of the particles during the spray-drying process. Freshly humidified air produced by a Buchi-B290 spray dryer as a humidifier attached to the main spray dryer decreased the particle glass-transition temperature (Tg), while allowing the particle temperature (Tp) to reach higher values by using an insulated drying chamber. Differential scanning calorimetry (DSC) and moisture sorption analysis were used to measure the degree of crystallinity for the spray-dried lactose powders. The results showed that higher Tp-Tg, as a result of applying humid air, improved the process yield from 21 ± 4 to 26 ± 2% and crystallinity of the particles by decreasing the latent heat of crystallization from 43 ± 1 to 30 ± 11 J/g and the sorption peak height from 7.3 ± 0.7% to 6 ± 0.7%.

Keywords: lactose, crystallization, spray drying, humid air

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Authors: Si Abdallah Mayouf

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In this work, the effects of the wavy surface on free convection heat transfer boundary layer flow between two parallel wavy plates have been studied numerically. The two plates are considered at a constant temperature. The equations and the boundary conditions are discretized by the finite difference scheme and solved numerically using the Gauss-Seidel algorithm. The important parameters in this problem are the amplitude of the wavy surfaces and the distance between the two wavy plates. Results are presented as velocity profiles, temperature profiles and local Nusselt number according to the important parameters.

Keywords: free convection, wavy surface, parallel plates, fluid dynamics

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Authors: Sabine Ambros, Ulrich Kulozik

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Berries such as blue- and raspberries belong to the most valuable fruits. To preserve the characteristic flavor and the high contents of vitamins and anthocyanins, the very sensitive berries are usually dried by lyophilization. As this method is very time- and energy-consuming, the dried fruit is extremely expensive. However, healthy snack foods are growing in popularity. Especially dried fruit free of any additives or additional sugar are more and more asked for. To make these products affordable, the fruits have to be dried by a method that is more energy-efficient than freeze drying but reveals the same high product quality. The additional insertion of microwaves to a freeze drying process was examined in this work to overcome the inconveniences of freeze drying. As microwaves penetrate the product volumetrically, sublimation takes place simultaneously all over the product and leads to a many times shorter process duration. A range of microwave and pressure settings was applied to find the optimum drying condition. The influence of the process parameters microwave power and chamber pressure on drying kinetics, product temperature and product quality was investigated to find the best condition for an energy-efficient process with high product quality. The product quality was evaluated by rehydration capacitiy, crispiness, shrinkage, color, vitamin C content and antioxidative capacity. The conclusion could be drawn that microwave freeze dried berries were almost equal to freeze dried fruit in all measured quality parameters or even could overcome it. Additionally, sensory evaluations could confirm the analytical studies. Drying time could be reduced by more than 75% at much lower energy consumption rates. Thus, an energy-efficient and cost saving method compared to the conventional freeze drying technique for the gentle production of tasty fruit or vegetable snacks has been found. This technique will make dried high-quality snacks available for many of consumers.

Keywords: blueberries, freeze drying, microwave freeze drying, process parameters, product quality

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Authors: Roghayyeh Motallebzadeh, Shahin Hajizadeh, Mohammad Reza Ghasemi

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Laminar mixed convection heat transfer of a nanofluid with prescribed constant heat flux on the inner wall of horizontal annular tube has been studied numerically based on two-phase mixture model in different Rayleigh numbers and Azimuth angles. Effects of applying of different volume fractions of Al2O3 nanoparticles in water as a base fluid on hydrodynamic and thermal behaviours of the fluid flow such as axial velocity, secondary flow, temperature, heat transfer coefficient and friction coefficient at the inner and outer wall region, has been investigated. Conservation equations in elliptical form has been utilized and solved in three dimensions for a steady flow. It is observed that, there is a good agreement between results in this work and previously published experimental and numerical works on mixed convection in horizontal annulus. These particles cause to increase convection heat transfer coefficient of the fluid, meanwhile there is no considerable effect on friction coefficient.

Keywords: buoyancy force, laminar mixed convection, mixture model, nano-fluid, two-phase

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Authors: Gulcin Yildiz

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Drying (dehydration) is the process of removing water from food in order to preserve the food and an alternative to reduce post-harvest loss of fruits. Different pre-treatment methods have been developed for fruit drying, such as ultrasound. If no pre-treatment is done, the fruits will continue to darken after they are dried. However, the effects of ultrasound as pre-treatment on drying of apples has not been well documented. This study was undertaken to investigate the effect of ultrasound as pre-treatment before oven drying of red delicious and golden delicious apples. Red delicious and golden delicious apples were dried in different temperatures. Before performing drying experiments in an oven at 50, 75 and 100 °C, ultrasound as pretreatment was applied in 5, 10, and 15 minutes. Colors of the dried apples were measured with a Minolta Chroma Meter CR-300 (Minolta Camera Co. Ltd., Osaka, Japan) by directly holding the device vertically to the surface of the samples. Content of total phenols was determined spectrophotometrically with the FolinCiocalteau assay, and the antioxidant capacity was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The samples (both red delicious and golden delicious apples) with longer ultrasound treatment produced higher weight loss due to the changes in tissue structure. However less phenolic content and antioxidant capacity were observed for the samples with longer ultrasound pre-treatment. The highest total phenolic content (TPC) was determined in dried apples at 75 °C with 5 minutes pre-treatment ultrasound and the lowest TPC was determined in dried apples at 50 °C with 15 minutes pre-treatment ultrasound which was subjected to the longest ultrasound pre-treatment and drying. The combination of 5 min of ultrasound pre-treatment and 75 °C of oven-drying showed to be the best combination for an energy efficient process. This combination exhibited good antioxidant properties as well. The present study clearly demonstrated that applying ultrasound as pre-treatment for drying of apples is an effective process in terms of quality of dried products, time, and energy.

Keywords: golden delicious apples, red delicious apples, total phenolic content, Ultrasound

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Authors: Aldé Belgard Tchicaya Loemba, Baraka Kichonge, Thomas Kivevele, Juma Rajabu Selemani

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Plants used for medicinal purposes are extremely perishable, owing to moisture-enhanced enzymatic and microorganism activity, climate change, and improper handling and storage. Experiments have shown that drying the medicinal plant without affecting the active nutrients and controlling the moisture content as much as possible can extend its shelf life. Different traditional and modern drying techniques for preserving medicinal plants have been developed, with some still being improved in Sub-Saharan Africa. However, many of these methods fail to address the most common issues encountered when drying medicinal plants, such as nutrient loss, long drying times, and a limited capacity to dry during the evening or cloudy hours. Heat pump drying is an alternate drying method that results in no nutritional loss. Furthermore, combining a heat pump dryer with a solar energy storage system appears to be a viable option for all-weather drying without affecting the nutritional values of dried products. In this study, a solar-assisted heat pump dryer integrated with thermal energy storage is developed for drying moringa leaves. The study also discusses the performance analysis of the developed dryer as well as the proximate analysis of the dried moringa leaves. All experiments were conducted from 11 a.m. to 4 p.m. to assess the dryer's performance in “daytime mode”. Experiment results show that the drying time was significantly reduced, and the dryer demonstrated high performance in preserving all of the nutrients. In 5 hours of the drying process, the moisture content was reduced from 75.7 to 3.3%. The average COP value was 3.36, confirming the dryer's low energy consumption. The findings also revealed that after drying, the content of protein, carbohydrates, fats, fiber, and ash greatly increased.

Keywords: heat pump dryer, efficiency, moringa leaves, proximate analysis

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Authors: Safia Akram

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In this article, the effects of peristaltic transport with double-diffusive convection in nanofluids through an asymmetric channel with different waveforms is presented. Mathematical modelling for two-dimensional and two directional flows of a Jeffrey fluid model along with double-diffusive convection in nanofluids are given. Exact solutions are obtained for nanoparticle fraction field, concentration field, temperature field, stream functions, pressure gradient and pressure rise in terms of axial and transverse coordinates under the restrictions of long wavelength and low Reynolds number. With the help of computational and graphical results the effects of Brownian motion, thermophoresis, Dufour, Soret, and Grashof numbers (thermal, concentration, nanoparticles) on peristaltic flow patterns with double-diffusive convection are discussed.

Keywords: nanofluid particles, peristaltic flow, Jeffrey fluid, magnetic field, asymmetric channel, different waveforms

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Authors: Sandy J. M. Balla, Jerry J. Walker, Isaac K. Kyere

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The heat transfer coefficient at the soil–air interface is important in calculating underground cable ampacity when convection occurs. Calculating the heat transfer coefficient accurately is complex because of the temperature variations at the earth's surface. This paper presents the effect of convection heat flow across the ground surface on the rating of three single-core, 132kV, XLPE cables buried underground. The Finite element method (FEM) is a numerical analysis technique used to determine the cable rating of buried cables under installation conditions that are difficult to support when using the analytical method. This study demonstrates the use of FEM to investigate the effect of convection on the rating ofburied cables in flat formation using QuickField finite element simulation software. As a result, developing a model to simulate this type of situation necessitates important considerations such as the following boundary conditions: burial depth, soil thermal resistivity, and soil temperature, which play an important role in the simulation's accuracy and reliability. The results show that when the ground surface is taken as a convection interface, the conductor temperature rises and may exceed the maximum permissible temperature when rated current flows. This is because the ground surface acts as a convection interface between the soil and the air (fluid). This result correlates and is compared with the rating obtained using the IEC60287 analytical method, which is based on the condition that the ground surface is an isotherm.

Keywords: finite element method, convection, buried cables, steady-state rating

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Authors: Toyosi Yewande Tunde-Akintunde, Grace Oluwatoyin Ogunlakin, Bosede Folake Olanipekun

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Peppers are excellent sources of nutrients but its high moisture content makes it susceptible to spoilage. Drying, a common processing method, results in a reduction of these nutrients in the final product. Pre-treatment of pepper before drying can be used to reduce the level of degradation of nutrients. Thus this study investigated the effect of pre-treatment (hot water blanching and soaking in brine-sodium chloride) and drying methods (oven, microwave and sun) on selected quality parameters (proximate composition, capsaicin, reducing sugar and phenolic content, pH, total solid (TS), Titratable acidity (TA), water absorption capacity (WAC) and colour) of pepper. The protein and moisture content value ranged from 9.09 to 10.23% and 5.63 to 8.48% respectively. Sun dried samples had the highest value while oven dried samples had the lowest. Brine treated samples had higher protein but lower moisture content than blanched samples. Capsaicin, reducing sugar and phenolic content values ranged from 0.68 to 0.87 mg/dm3; 3.18 to 3.79 µg/ml; and 40.67 to 84.01 mg GAE/100 g d.m respectively. The sun dried samples had higher values while the lowest values were from microwave dried samples. The brine treated samples had higher values in capsaicin while the blanched samples had higher reducing sugar and phenolic contents. The values of L, a* and b* for the dried pepper varied from 58.76 to 63.13; 7.09 to 7.34; and 11.79 to 12.36 respectively. Oven dried samples had the lowest values for a*, while its L values were the highest. The L and a* values for brine treated samples were higher than blanched samples. The pre-treatment and drying method considered resulted in different values of the quality parameters considered which indicates that drying and pre-treatment has an effect on the quality of the final dried pepper samples.

Keywords: Bell pepper, microwave drying, oven drying, quality, sun drying

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Authors: Aleksandar Dedic, Dusko Salemovic, Milorad Danilovic, Radomir Kuzmanovic

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This paper takes into consideration the influence of bonding energy of water on energy demand of vacuum wood drying using the specific method of obtaining sorption isotherms. The experiment was carried out on oak wood at vacuum pressures of: 0.7 bar, 0.5bar and 0.3bar. The experimental work was done to determine a mathematical equation between the moisture content and energy of water-bonding. This equation helps in finding the average amount of energy of water-bonding necessary in calculation of energy consumption by use of the equation of heat balance in real drying chambers. It is concluded that the energy of water-bonding is large enough to be included into consideration. This energy increases at lower values of moisture content, when drying process approaches to the end, and its average values are lower on lower pressure.

Keywords: bonding energy, drying, isosters, oak, vacuum

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Authors: Brahim Fersadou, Henda Kahalerras

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This work deals with the problem of MHD mixed convection in a completely porous and differentially heated vertical channel. The model of Darcy-Brinkman-Forchheimer with the Boussinesq approximation is adopted and the governing equations are solved by the finite volume method. The effects of magnetic field and buoyancy force intensities are given by the Hartmann and Richardson numbers respectively, as well as the Joule heating represented by Eckert number on the velocity and temperature fields, are examined. The main results show an augmentation of heat transfer rate with the decrease of Darcy number and the increase of Ri and Ha when Joule heating is neglected.

Keywords: heat sources, magnetic field, mixed convection, porous channel

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Authors: R. Hariti, M. Saighi, H. Saidani-Scott

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A numerical simulation of natural convection double diffusion, coupled with thermal radiation in unsteady laminar regime in a storage tank is carried out. The storage tank contains a liquefied natural gas (LNG) in its gaseous phase. Fluent, a commercial CFD package, based on the numerical finite volume method, is used to simulate the flow. The radiative transfer equation is solved using the discrete coordinate method. This numerical simulation is used to determine the temperature profiles, stream function, velocity vectors and variation of the heat flux density for unsteady laminar natural convection. Furthermore, the influence of thermal radiation on the heat transfer has been investigated and the results obtained were compared to those found in the literature. Good agreement between the results obtained by the numerical method and those taken on site for the temperature values.

Keywords: tank, storage, liquefied natural gas, natural convection, thermal radiation, numerical simulation

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Authors: Fatima S. Rodriguez, Victorino T. Taylan, Manolito C. Bulaong, Helen F. Gavino, Vitaliana U. Malamug

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In sundrying, the quality of the grains are greatly reduced when paddy grains were caught by the rain unsacked and unstored resulting to reduced profit. The objectives of this study were to design and fabricate a quick covering machine for grain drying pavement to test and evaluate the operating characteristics of the machine according to its deployment speed, recovery speed, deployment time, recovery time, power consumption, aesthetics of laminated sack, conducting partial budget, and cost curve analysis. The machine was able to cover the grains in a 12.8 m x 22.5 m grain drying pavement at an average time of 17.13 s. It consumed 0 .53 W-hr for the deployment and recovery of the cover. The machine entailed an investment cost of $1,344.40 and an annual cost charge of $647.32. Moreover, the savings per year using the quick covering machine was $101.83.

Keywords: quick, covering machine, grain, drying pavement

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Authors: P. G. Siddheshwar, R. K. Vanishree, C. Kanchana

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A local nonlinear stability analysis using a eight-mode expansion is performed in arriving at the coupled amplitude equations for Rayleigh-Bénard-Brinkman convection (RBBC) in the presence of LTNE effects. Streamlines and isotherms are obtained in the two-dimensional unsteady finite-amplitude convection regime. The parameters’ influence on heat transport is found to be more pronounced at small time than at long times. Results of the Rayleigh-Bénard convection is obtained as a particular case of the present study. Additional modes are shown not to significantly influence the heat transport thus leading us to infer that five minimal modes are sufficient to make a study of RBBC. The present problem that uses rolls as a pattern of manifestation of instability is a needed first step in the direction of making a very general non-local study of two-dimensional unsteady convection. The results may be useful in determining the preferred range of parameters’ values while making rheometric measurements in fluids to ascertain fluid properties such as viscosity. The results of LTE are obtained as a limiting case of the results of LTNE obtained in the paper.

Keywords: coupled Ginzburg–Landau model, local thermal non-equilibrium (LTNE), local thermal equilibrium (LTE), Rayleigh–Bénard-Brinkman convection

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Authors: Amel Tayari, Atef Eljerry, Mourad Magherbi

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The paper reports a numerical investigation of the entropy generation analysis due to mixed convection in laminar flow through a channel filled with porous media. The second law of thermodynamics is applied to investigate the entropy generation rate. The Darcy-Brinkman Model is employed. The entropy generation due to heat transfer and friction dissipations has been determined in mixed convection by solving numerically the continuity, momentum and energy equations, using a control volume finite element method. The effects of Darcy number, modified Brinkman number and the Rayleigh number on averaged entropy generation and averaged Nusselt number are investigated. The Rayleigh number varied between 103 ≤ Ra ≤ 105 and the modified Brinkman number ranges between 10-5 ≤ Br≤ 10-1 with fixed values of porosity and Reynolds number at 0.5 and 10 respectively. The Darcy number varied between 10-6 ≤ Da ≤10.

Keywords: entropy generation, porous media, heat transfer, mixed convection, numerical methods, darcy, brinkman

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Authors: Djalal Hamed

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The aim of this paper is to perform, by mean of the finite volume method, a numerical solution of the transient natural convection in a narrow rectangular channel between two vertical parallel Material Testing Reactor (MTR)-type fuel plates, imposed under a heat flux with a cosine shape to determine the margin of the nuclear core power at which the natural convection cooling mode can ensure a safe core cooling, where the cladding temperature should not reach a specific safety limits (90 °C). For this purpose, a computer program is developed to determine the principal parameters related to the nuclear core safety, such as the temperature distribution in the fuel plate and in the coolant (light water) as a function of the reactor core power. Throughout the obtained results, we noticed that the core power should not reach 400 kW, to ensure a safe passive residual heat removing from the nuclear core by the upward natural convection cooling mode.

Keywords: buoyancy force, friction force, finite volume method, transient natural convection

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Authors: Gulcin Yildiz

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Although drying is one of the most prevalent techniques applied to enhance food stability, it is a complicated method covering simultaneous coupled heat and mass transfer phenomena and the theoretical application of these phenomena to food products becomes challenging because of the complex structure and to the physical and chemical changes that happen at drying. Pretreatment of materials before drying has been shown to be effective in solving drying problems such as long drying times and poor product quality. The study was conducted to examine the effect of ultrasound (US) pre-treatment on physical and chemical/nutritional attributes of freeze-dried carrot slices. The carrots were washed, hand-peeled, and cut with dimensions of 1 cm (L) x 0.2 (W) cm x 1 cm (H). The carrot samples were treated in an ultrasonic bath in two different times, which were 15 and 30 minutes. Untreated and ultrasound pre-treated carrot samples were dried in a freeze dryer. Freeze-dried samples were analyzed in terms of bioactive compounds, including total phenols, ascorbic acid, and antioxidant capacity. Significant differences were found among dried carrot samples with and without ultrasound. The freeze-dried carrot slices treated with a US (especially 30 minutes - treatment) showed higher preservation of bioactive compounds. In overall, US pretreatment is a promising process, as demonstrated in current research by its capability to better retain freeze-dried carrot quality.

Keywords: bioactive compounds, carrot, freeze drying, ultrasound-pretreatment

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Authors: M. Imran Hossen Khan, M. Mahiuddin, M. A. Karim

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Drying is a food processing technique where simultaneous heat and mass transfer take place from surface to the center of the sample. Deformation of food materials during drying is a common physical phenomenon which affects the textural quality and taste of the dried product. Most of the plant-based food materials are porous and hygroscopic in nature that contains about 80-90% water in different cellular environments: intercellular environment and intracellular environment. Transport of this cellular water has a significant effect on material deformation during drying. However, understanding of the scale of deformation is very complex due to diverse nature and structural heterogeneity of food material. Knowledge about the effect of transport of cellular water on deformation of material during drying is crucial for increasing the energy efficiency and obtaining better quality dried foods. Therefore, the primary aim of this work is to investigate the effect of intracellular water transport on material deformation during drying. In this study, apple tissue was taken for the investigation. The experiment was carried out using 1H-NMR T2 relaxometry with a conventional dryer. The experimental results are consistent with the understanding that transport of intracellular water causes cellular shrinkage associated with the anisotropic deformation of whole apple tissue. Interestingly, it is found that the deformation of apple tissue takes place at different stages of drying rather than deforming at one time. Moreover, it is found that the penetration rate of heat energy together with the pressure gradient between intracellular and intercellular environments is the responsible force to rupture the cell membrane.

Keywords: heat and mass transfer, food material, intracellular water, cell rupture, deformation

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Authors: Mohammed Cherifi, Abderrahmane Benbrik, Siham Laouar-Meftah, Denis Lemonnier

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The present study was conducted to numerically investigate the interaction of non-gray-gas radiation with opposed mixed convection in a vertical two-sided lid-driven square cavity. The opposing flows are simultaneously generated by the vertical boundary walls which slide at a constant speed and the natural convection due to the gradient temperature of differentially heated cavity. The horizontal walls are thermally insulated and perfectly reflective. The enclosure is filled with air-H2O-CO2 gas mixture, which is considered as a non-gray, absorbing, emitting and not scattering medium. The governing differential equations are solved by a finite-volume method, by adopting the SIMPLER algorithm for pressure–velocity coupling. The radiative transfer equation (RTE) is solved by the discrete ordinates method (DOM). The spectral line weighted sum of gray gases model (SLW) is used to account for non-gray radiation properties. Three cases of the effects of radiation (transparent, gray and non-gray medium) are studied. Comparison is also made with the parametric studies of the effect of the mixed convection parameter, Ri (0.1, 1, 10), on the fluid flow and heat transfer have been performed.

Keywords: opposed mixed convection, non-gray-gas radiation, two-sided lid-driven cavity, discrete ordinate method, SLW model

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Authors: Djalal Hamed

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The aim of this paper is to perform an analytic solution of steady state natural convection in a narrow rectangular channel between two vertical parallel MTR-type fuel plates, imposed under a cosine shape heat flux to determine the margin of the nuclear core power at which the natural convection cooling mode can ensure a safe core cooling, where the cladding temperature should not be reach the specific safety limits (90 °C). For this purpose, a simple computer program is developed to determine the principal parameter related to the nuclear core safety such as the temperature distribution in the fuel plate and in the coolant (light water) as a function of the reactor power. Our results are validated throughout a comparison against the results of another published work, which is considered like a reference of this study.

Keywords: buoyancy force, friction force, natural convection, thermal hydraulic analysis, vertical heated rectangular channel

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Authors: M. Riaz, Inamur Rehman, Abhishek Sharma

Abstract:

The present work is the development of an experimental method for determining the thermal diffusivity variations with temperature of selected regular shaped solid fruits and vegetables subjected to forced convection cooling. Experimental investigations were carried on the sample chosen (potato and brinjal), which is approximately of spherical geometry. The variation of temperature within the food product is measured at several locations from centre to skin, under forced convection environment using a deep freezer, maintained at -10°C.This method uses one dimensional Fourier equation applied to regular shapes. For this, the experimental temperature data obtained from cylindrical and spherical shaped products during pre-cooling was utilised. Such temperature and thermal diffusivity profiles can be readily used with other information such as degradation rate, etc. to evaluate thermal treatments based on cold air cooling methods for storage of perishable food products.

Keywords: thermal diffusivity, skin temperature, precooling, forced convection, regular shaped

Procedia PDF Downloads 425

Authors: Gokhan Sir, Muhammed Ergun, Onder Balioglu

Abstract:

Nowadays, laundry dryers containing heaters and heat pumps are used to provide fast and efficient drying. In this system, as the drying capacity changes, the sensible and latent heat transfer rate in the evaporator changes. Therefore, the drying time measured for the unit capacity increases as the drying capacity decreases. The objective of this study is to investigate the evaporator efficiency according to load amount and textile type in hybrid heat pump dryers. Air side flow rate and system temperatures (air side and refrigeration side) were monitored instantly, and the specific moisture extraction rate (SMER), evaporator efficiency, and heat transfer mechanism between the textile and hybrid heat pump system were examined. Evaporator efficiency of heat pump dryers for cotton and synthetic based textile types in load amounts of 2, 5, 8 and 10 kg were investigated experimentally. As a result, the maximum evaporator efficiency (%72) was obtained in drying cotton and synthetic based textiles with a capacity of 5 kg; the minimum evaporator efficiency (%40) was obtained in drying cotton and synthetic based textiles with a capacity of 2 kg. The experimental study also reveals that capacity-dependent flow rate changes are the major factor for evaporator efficiency.

Keywords: evaporator, heat pump, hybrid, laundry dryer, textile

Procedia PDF Downloads 106

Authors: Anna Bykalyuk, Frédéric Kuznik, Kévyn Johannes

Abstract:

In this paper, the influence of a vertical plate’s thermal capacity is numerically investigated in order to evaluate the evolution of the thermal boundary layer structure, as well as the convective heat transfer coefficient and the velocity and temperature profiles. Whereas the heat flux of the heated vertical plate is evaluated under time depending boundary conditions. The main important feature of this problem is the unsteadiness of the physical phenomena. A 2D CFD model is developed with the Ansys Fluent 14.0 environment and is validated using unsteady data obtained for plasterboard studied under a dynamic temperature evolution. All the phenomena produced in the vicinity of the thermal conductive vertical plate (plasterboard) are analyzed and discussed. This work is the first stage of a holistic research on transient free convection that aims, in the future, to study the natural convection in the vicinity of a vertical plate containing Phase Change Materials (PCM).

Keywords: CFD modeling, natural convection, thermal conductive plate, time-depending boundary conditions

Procedia PDF Downloads 249