In this study, various methods and applications of flat plate solar collectors are discussed and pictorial representations are presented. Low temperature applications of flat plate collectors are identified in solar cooking, solar water heating, space and air heating, industrial heating plants and in agricultural produce drying processes. Basic equations, as presented by many researchers in the performances of flat plate collectors, are also presented. The review discusses the analysis of losses from flat plate collectors towards obtaining the overall heat loss coefficient which indicate the performance of flat plate collectors.
Chicken breast muscle powder (CBMP) was treated as a function of heating temperature, heating time and amount of alkali added. The pre-treated CBMP was then blended with modified waxy corn starch (MWCS) and characterized by flow analysis and temperature sweep. Flow analysis revealed that the blend behaved as a shear thickening and time dependent fluid with a yield stress. Statistical analysis showed that only linear and quadratic effects of heating temperature and heating time caused significant effects on flow behaviour index, consistency index and yield stress (p
A high bituminous shale horizon from the Gurha mine in the Bikaner sub-basin of the Rajasthan District, NW India, was studied using a collection of geochemical and petrological techniques. This study investigated the nature and environmental conditions of the organic matter and its relation to the unconventional oil-shale resources of the bituminous shale. The analyzed shales have high total organic carbon and total sulfur contents, suggesting that these shale sediments were deposited in a paralic environment under reducing conditions. The dominant presence of organic matter derived from phytoplankton algae suggests warm climatic marine environment, with little connection to freshwater enhancing the growth of algae and other microorganisms. The analyzed bituminous shales have high aquatic-derived alginite organic matters, with low Pr/Ph, Pr/n-C17, and Ph/n-C18 ratios. It is classified as Type II oil-prone kerogen, consistent with high hydrogen index value. Considering the maturity indicators of geochemical Tmax (
The gradual depletion of energy resources makes it necessary to optimize their use and to reuse them. Although great advances have already been made in optimizing energy generation processes, many of these processes generate energy that inevitably gets wasted. A clear example of this are nuclear, thermal and carbon power plants, which lose a large amount of energy that could otherwise be used for different purposes, such as heating greenhouses. The role of GreenVMAS is to maintain the required temperature level in greenhouses by using the waste energy generated by power plants. It incorporates a case-based reasoning system, virtual organizations and algorithms for data analysis and for efficient interaction with sensors and actuators. The system is context aware and scalable as it incorporates an artificial neural network, this means that it can operate correctly even if the number and characteristics of the greenhouses participating in the case study change. The architecture was evaluated empirically and the results show that the user's energy bill is greatly reduced with the implemented system.
The activities of lipase produced by five lipases-producing thermophilic bacteria strains (SY1, SY5, SY6, SY7 and SY9) isolated from Selayang Hot Spring in the western part of Peninsular Malaysia were analyzed and compared. SY7 and SY9 had considerably higher lipolytic activities than those of SY1, SY5 and SY6. Thermostabilities of lipase produced by all strains were determined after heating at 80°C for 30 minutes. Strain SY7 retained the highest lipolytic activity of 77%, while others had infinitesimally low thermostability (retaining less than 34% of their original activity) at the same temperature and time. SY7 was chosen for further characterization because it showed exceptionally high lipase activity and thermostability. It was identified as belonging to Bacillus species by the conventional Gram-staining technique, Biochemical tests and Biolog Microstation system. By using 16S rRNA gene sequencing, strain SY7 generated the same expected PCR product with molecular weight of 1500 base pair. It displayed 98% sequence similarity to Bacillus cereus strain J-1 16S rRNA gene partial sequence with accession number: AY305275 and has been deposited in the database of Genbank.
A mixture with different compositions of HA and TCP were synthesize in this work by precipitation method using Ca(NO3)2 4H2 and (NH4)2HPO4 as the starting materials. A mixture with HA and TCP phases in different ratios were produced. The powders were sintered from 1000 degrees C to 1250 degrees C. The phase compositions of the mixtures were then studied via XRD. This work shows that the pH value determines the different phase compositions of the HA-TCP mixture. Chemical analyses were carried out by FTIR. The microstructure was observed under SEM.
The aim of the present study was to evaluate the effect of chicken nuggets addition on the degradation of canola oil during frying compared to the changes occurring when the same frying medium was simply heated at frying temperature as control. Heating or frying test was carried out at 185±5oC using electric fryer for 8 h/day for 3 consecutive days and the oil sample was collected every 4 h. The changes in fatty acids composition and physicochemical properties of the oil samples during frying and controlled heating experiments were monitored. In this study, refractive index, free fatty acid content, peroxide value, p-anisidine value, polar compounds and viscosity of the oils all increased, whereas iodine value and C18:2/C16:0 ratio decreased as heating or frying progressed. The percentage of linoleic acid tended to decrease, whereas the percentages of palmitic acid increased. Gas chromatography analysis revealed that adding chicken nuggets to heated canola oil led to higher decrease in the ratio of C18.2/C16:0 compared to what was measured when the fat alone was heated at frying temperature. The presence of chicken nuggets accelerates the formation of polymerization products and polar compounds in canola oil during frying.
The efficacy of pandan leaf extract (PLE) addition on the oxidative degradation of sunflower oil (SFO) during microwave heating was studied. 80% of methanol extract showed better antioxidant action than the 100% methanol or ethanol extract and the total phenolic contents, DPPH radical scavenging activity and linoleic acid system of PLE were found to be 1845.50 mg GAE/100 g, 60.62-89.87% and 82.21%, respectively. 80% of methanolic extracts at different concentrations (0.1, 0.2 and 0.4 wt. %) were added to SFO. The antioxidant treated and control oil samples were subjected to microwave heating and were analyzed at regular intervals for the extent of oxidative changes following the measurements of peroxide value, p-anisidine value, TOTOX, free fatty acid, specific extinction, iodine value, viscosity, polar compounds and fatty acid composition. The PLE were found to be quite effective towards suppressing the primary and secondary oxidation products in the tested oil. The order of effectiveness (p<0.05) was BHA > 0.4% PLE > 0.2% PLE > 0.1% PLE > control. The present results suggested that antioxidant extract from pandan leaf might be used to protect vegetable oils from oxidation.
Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 ˚C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 ˚C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 ˚C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 ˚C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil’s result had a hue angle higher than 90˚ representing the light greenish-yellow color.
The air supply velocity is an important factor affecting the spontaneous combustion of coal. The appropriate air velocity can not only provide the oxygen required for the oxidation reaction, but maintains the good heat storage environment. Therefore, it is necessary to study the influence of the actual air velocity in the pore space on the self-heating process of coal particles. This paper focuses on studying the real space piled up by spherical particles. CFD simulation software is used to establish the numerical model from pore scale. Good fitness of the simulation results with the existing results verifies the feasibility of the calculation method. Later, the calculation conditions are changed to calculate and analyze the velocity field and the temperature field for self-heating of some particles (the surface of the particles is at a certain temperature) and expound the effect of different air supply velocities on gathering and dissipating the heat.
Present study compared the rheological properties of glutinous rice flour (GRF) gel (33.3%, w/v) added with raw bee honey (RBH) or stingless bee honey (SBH) with/without heating treatment. RBH (diatase activity: 12.14 Schade) and SBH (1.53 Schade) significantly reduced the network of GRF gel by lowering the gel viscosity, with RBH having the highest rate of viscosity decrease (- 2.74 × 10-5 Pa). As the addition of heated-SBH or heated-RBH did not reduce gel viscosity, it was hypothesised that active diastase played a major role to weaken gel network. This was further supported by the significant and the lowest storage modulus (G') value of RBH-GRF gel (5.99 ± 0.02 Pa), as compared to SBH-GRF (6.27 ± 0.04 Pa) and control (6.33 ± 0.04 Pa). A detail of rheological behaviour of the gels was further explained using power law. Overall, this GRF gel model has successfully demonstrated the potential of honey diastase in weakening network of starch-based food.
The sub-Himalayan region extends over 2500 km, extending over several countries. Though the effects of climate change is widely anticipated in the diverse but fragile ecosystem of the Himalayas, very less research has been conducted on the indoor environment of the buildings in these regions. In this study, a pre-validated model of 3-storey concrete residential building was used to study the indoor performance and thermal comfort in the face of climate change in the 8 (eight) different hill towns (hill stations) located from west to the east. Rise in ambient and indoor conditions were evident as a part of climate change with colder locations being affected the most. The thermal comfort assessment using both the climate chamber based PMV model and adaptive models revealed the decrease in cold related discomfort and increase in hot related discomfort. On an overall, the indoor conditions improved in these cold locations. The indoor and outdoor thermal condition and thermal comfort plummeted significantly with latitude and elevation. The heating demand in the future climate reduced by about 50-70 % in warmer locations, while the cooling demand increased by as much as 1000-2000 % in cold locations, respectively. Additionally, it was seen that the thermal environment and comfort both declined more rapidly with elevation in the locations lying in the western Himalayas as compared to those in the eastern Himalayas.
The biomass of Urochloa mutica was subjected to thermal degradation analyses to understand its pyrolytic behavior for bioenergy production. Thermal degradation experiments were performed at three different heating rates, 10, 30 and 50°Cmin-1 using simultaneous thermogravimetric-differential scanning calorimetric analyzer, under an inert environment. The kinetic analyses were performed using isoconversional models of Kissenger-Akahira-Sunose (KAS) and Flynn-Wall-Ozawa (FWO). The high heating value was calculated as 15.04MJmol-1. The activation energy (E) values were shown to be ranging from 103 through 233 kJmol-1. Pre-exponential factors (A) indicated the reaction to follow first order kinetics. Gibbs free energy (ΔG) was measured to be ranging from 169 to 173kJmol-1 and 168 to 172kJmol-1, calculated by KAS and FWO methods, respectively. We have shown that Para grass biomass has considerable bioenergy potential comparable to established bioenergy crops such as switchgrass and miscanthus.
The influence of temperature-time combinations on non-volatile compound and taste traits of beef semitendinosus muscles tested by the electronic tongue was studied. Single-stage sous-vide at 60 and 70 °C (6 and 12 h), and two-stage sous-vide that sequentially cooked at 45 °C (3 h) and 60 °C (either 3 or 9 h) were compared with traditional cooking at 70 °C (30 min). Umami was better explained in the given model of partial least squares regression than astringency, sourness, saltiness, bitterness, and richness. Sous-vide at 70 °C for 12 h characterized the most umami, likely adenosine-5'-monophosphate (AMP) and guanosine-5'-monophosphate (GMP) as significant contributors. Two-stage sous-vide projected higher histidine, leucine, inosine, and hypoxanthine with the astringent and sour taste significant after 6 and 12 h cooking, respectively. Equivalent umami concentration (EUC) between umami amino acids and umami nucleotides showed a strong relationship to umami taste assessed by the electronic tongue.
Five luminescent polymorphic aggregates of trinuclear Cu(i)-pyrazolate, namely [anti-Cu3L3]2 (1), [syn-Cu3L3·C2H5OH]2 (2), [anti-Cu3L3·C2H5OH]n (3), [anti-Cu3L3·0.5C7H8]n (4) and [syn-Cu3L3·C8H10]n (5) (HL = 4-(pyridin-4-ylthio)-3,5-dimethyl-1H-pyrazole), were reported. The trimeric Cu3L3 fragments present syn- and anti-conformations dependent on the dangled direction of 4-pyridyl groups on the two sides of the Cu3Pz3 plane (Pz = pyrazolate). Intertrimeric NPyCu weak coordination bonds associate these Cu3L3 fragments together to form dimeric or polymeric structures, which are further stabilized by crystallized solvent molecules or intertrimeric CuCu interactions. The solvated complexes (3-5) may be transformed into the unsolvated complex 1 by evacuation of the crystallized solvents upon heating. All these complexes emit from green to yellow under UV irradiation, which originated from the triplet excited states of metal to ligand charge transfer (3MLCT) mixed with intertrimeric CuCu interactions. This work provides a novel kind of supramolecular aggregate based on Cu3Pz3 beyond the classical π-acidbase adducts and metallophilicity-dependent dimers/oligomers.
The steady two-dimensional stagnation-point flow and heat transfer past a permeable stretching/shrinking sheet with effects of viscous dissipation, Joule heating and partial velocity slip in the presence of a magnetic field is investigated. The partial differential equations are reduced to nonlinear ordinary differential equations by using a similarity transformation, before being solved numerically by shooting technique. Results indicate that the skin friction coefficient and the local Nusselt number increase as magnetic parameter increases. It is found that for the stretching sheet the solution is unique while for the shrinking sheet there exist nonunique solutions (dual solutions) in certain range of parameters. The stability analysis shows that the upper branch solution is stable while the lower branch solution is unstable.
This article concerns with a mixed convection peristaltic flow of an electrically conducting fluid in an inclined asymmetric channel. Analysis has been carried out in the presence of Joule heating. The fluid viscosity and thermal conductivity are assumed to vary as a linear function of temperature. A nonlinear coupled governing system is computed. Numerical results were presented for the velocity, pressure gradient, temperature and streamlines. Heat transfer rate at the wall is computed and analyzed. Graphs reflecting the contributions of embedded parameters were discussed.
In this article, we numerically investigate the influence of thermal radiation and heat generation on the flow of an electrically conducting nanofluid past a nonlinear stretching sheet through a porous medium with frictional heating. The partial differential equations governing the flow problems are reduced to ordinary differential equations via similarity variables. The reduced equations are then solved numerically with the aid of Keller box method. The influence of physical parameters such as nanoparticle volume fraction ϕ, permeability parameter K, nonlinear stretching sheet parameter n, magnetic field parameter M, heat generation parameter Q and Eckert number Ec on the flow field, temperature distribution, skin friction and Nusselt number are studied and presented in graphical illustrations and tabular forms. The results obtained reveal that there is an enhancement in the rate of heat transfer with the rise in nanoparticle volume fraction and permeability parameter. The temperature distribution is also influenced with the presence of K, Q, R and ϕ. This shows that the solid volume fraction of nanoparticle can be used in controlling the behaviours of heat transfer and nanofluid flows.
The miniaturization boiling (micro-bubble emission boiling [MEB]) phenomenon, with a high heat removal capacity that contributes considerably to the cooling of the divertor of the nuclear fusion reactor, was discovered in the early 1980s. Extensive research on MEB has been performed since its discovery. However, the progress of the application has been delayed because the generation mechanism of MEB remains unclear. Reasons for this lack of clarity include the complexity of the phenomenon itself and the high-speed phase change phenomenon in which boiling and condensation are rapidly generated. In addition, a more advanced thermal technique is required to realize the MEB phenomenon at the laboratory scale. To the authors' knowledge, few studies have discussed the rush mechanism of subcooled liquid to the heating surface, which is critical to elucidating the mechanism behind MEB. This study used photographic images to verify that the cavitation phenomenon spreads to the inside of the superheated liquid on the heating surface and thus clarify the mechanism of MEB.
Chili shrimp paste (CSP) is a favorite condiment in Southeast Asia. Microbial spoilage makes CSP unsuitable for consumption within several days. Thermal treatment was applied to produce microbiologically safe CSP. The effect of heating process on physicochemical and sensorial properties of CSP was studied. Heating at the optimum condition (21.6 min, 80 ˚C) has been shown effective and reliable in controlling microorganisms in CSP. Complete inactivation of peroxidase activities could not be accomplished at the optimal point, and significant reduction of the total phenolic and capsaicinoids contents was observed. Sensorial evaluation indicated that thermally processed CSP was less preferred by panelists when compared to freshly prepared samples of dry weight respectively.