Combining a new baseboard radiator with a fan coil system for improving heating performance and reduce energy consumption

In the present work, the heating performance of a new system combined with a new modified baseboard radiator and fan coil is investigated. Using longitudinal fins with special geometry and also forced airflow at the end of the system causes that at the lower inlet water temperature compared with the conventional models, higher heat output rate be obtained. The heat output rate of the new modified system is obtained by experimental metrology based on the European Standard No. EN-442. Temperature and velocity distribution in the room space is done by simulation of the modified system in the Flovent software. Computational fluid dynamics (CFD) results are validated against experimental results and there is a good agreement between them. Also, the energy consumption of the system during the winter season is calculated in TRANSYS software. Experimental results show that the heat output rate of a new modified heating system with inlet water temperature in the range of 45–55°C is on average 4.17 times higher compared with the conventional model. CFD simulation also showed that the combined system provides good thermal comfort conditions. Energy consumption of the new system reduced about 13% compared with conventional models.     

Effect of microwave heating time on the gel properties of chicken myofibrillar proteins and their formation mechanism

The present work was conducted to illustrate the mechanism of gel formation of myofibrillar proteins (MPs) under different microwave heating times. The results showed that the denaturation enthalpy (ΔH) of the MPs significantly decreased when the heating time increased from 3 to 9 s and then completely disappeared as the heating time progressed, indicating that the MPs gradually denatured and subsequently aggregated with increasing heating time, which was further verified by the changes in the secondary structure, electrophoretic bands, and gel properties (e.g., water holding capacity and textural profiles) of the MPs. Microstructural images indicated that the MP gel formed under 12 s had the most compact network, indicating that extended microwave heating time could induce quality deterioration of MP gels. Moreover, the hydrophobic forces, electrostatic forces, and disulphide bonds of the MPs gradually intensified with increasing microwave heating time, suggesting that both non-covalent and covalent bonds could promote molecular denaturation and subsequent aggregation of MPs. In addition, correlation analysis revealed that the changes in the molecular conformation of MPs induced by different microwave heating times could effectively regulate the formation of MP gels and their related properties.     

Numerical study on the loss of fast ions produced by minority ion cyclotron resonance heating in EAST

The classical prompt loss of fast ions produced by minority ion cyclotron resonance heating(ICRH)is studied by a guiding center orbit following code in the Experimental Advanced Superconducting Tokamak(EAST).It is found that the loss of fast ions produced by ICRH mainly appears in both ends of the resonance layer,while the loss of fast ions in the middle resonance layer is very small.The dominant fast loss comes from trapped ions,rather than from passing ions.Controlling the location of resonance layer at the plasma core may be more beneficial to the EAST tokamak ICRH.In addition,the loss distribution of fast ions is studied.The results show that the fast ions are mainly lost near the midplane in the poloidal direction,but almost uniformly in the toroidal direction.Moreover,we investigate the dependence of fast ion loss on the ICRH power.The simulation results show that the loss fraction of fast ions in both ends of the resonance region increases with the ion cyclotron range of frequencies(ICRF)power,but barely affects the loss of fast ions in the middle region.     

Effect of Newtonian heating/cooling on free convection in an annular permeable region in the presence of heat source/sink

The influence of Newtonian heating/cooling in the presence of heat source/sink has been investigated on laminar free convective flow in a vertical annular permeable region. The mathematical model for the problem has been considered as a boundary value problem consisting of two simultaneous ordinary differential equations. The boundary value problem has been transformed to nondimensional form. This has given rise to a number of parameters representing both geometrical and physical features of the problem. Closed‐form analytical solutions of the governing equations have been obtained for two different cases of internal heat generation/absorption. To assess the effects of governing parameters on the fluid velocity and temperature, a number of profiles of these field variables have been presented. The efficacy of the distinct processes on the field variables has been discussed extensively. The main outcome obtained in this study is that the velocity as well as temperature is enhanced in the case of the Newtonian heating while the opposite behavior occurs in the Newtonian cooling for both cases of source and sink. Furthermore, the influence of the governing parameters has been shown on the skin friction, volume flow rate, and the Nusselt number.     

纳米碳化钒/碳化铬复合粉末的微波辅助高能球磨合成及其应用

以微米级氧化钒(V2O5)、氧化铬(Cr2O3)和纳米碳黑为原料，采用机械合金化及微波辅助加热法制备了纳米碳化钒/碳化铬复合粉末。利用XRD、XPS、TG-DSC、SEM、TEM和BET对产物进行了分析表征。结果表明，：纳米碳化钒/碳化铬复合粉末的最佳合成条件为：碳的质量分数为35%，反应温度为900℃，保温时间为1h。在该条件下的反应产物主要由V3Cr2C5、Cr2VC2和Cr3C2组成，颗粒为球形或类球形，分散性较好，无明显团聚现象，平均颗粒尺寸约为50nm，复合粉末的比表面积为115.53m2/g。添加纳米碳化钒/碳化铬复合粉末可以提高陶瓷结合剂cBN磨具的力学性能和磨削效率，降低磨具的损耗，并且对磨具具有减摩作用。     

Improving the shelf life stability of vacuum-packed fresh-cut peaches (Prunus persica L.) by radio frequency heating in water

The present study aimed to investigate the influence of radio frequency (RF) heating at 70 and 80 °C, in comparison with the traditional conventional heating. The RF heating technology was applied for maintaining the colour and textural quality as well as inactivating the enzymatic activity of polyphenol oxidase (PPO) and reducing the Escherichia coli growth in packaged fresh-cut peach samples. To evaluate this, 120 g of freshly cut peach fruit was placed in heat-resistant plastic bags, and 50 mL of sugar solution (12°Brix) was added to each bag and vacuum-packed for conventional heating and radio frequency (RF) heating. Our results demonstrated that the RF heating process could reduce the heating time by up to 83% at 70 and 80 °C as compared to conventional heating. Moreover, RF heating at 70 and 80 °C reduced the PPO enzymatic activity, which caused enzymatic browning, up to 85.46% and 93.5%, respectively, as compared to 40.86% reduction only for conventional heating. Furthermore, RF heating completely inhibited E. coli growth. Collectively, we demonstrated that RF heating is an emerging and promising technology for improving the quality of fresh-cut fruits such as peach during various storage conditions. The present study provides relatively novel information on the effectiveness of RF heating in maintaining the quality of fresh-cut peaches. In the future, we would like to investigate the effectiveness of RF heating on other agricultural products.     

Ultrashort pulse-induced elastodynamics in polycrystalline materials. Part I: Model validation

The coupled thermal-mechanical response of a polycrystalline metallic film in response to ultrafast optical impingement is investigated. The thermo-elastodynamics formulated in the article considers laser absorption along the axial direction and thermal diffusion along the radial direction to account for the normal and shear stresses initiated by the rapid heating. The generalized formulation incorporates a two-step hyperbolic temperature model that characterizes the energy transport of electrons and lattices as finite in velocity. The coupling of thermal and mechanical fields is established through considering the energy dissipated in the form of propagating thermo-mechanical disturbances. The thermo-elastodynamical response of the polycrystalline film is found to be a strong function of the electron heat capacity that is also temperature-dependent. In addition, grain size effects due to film surface and grain-boundary scatterings are found to impact several thermophysical properties of the material. The impact of the energy transport of electrons is particularly prominent when the thickness becomes comparable with the electron mean-free-path. A staggered-grid finite difference scheme is followed to simultaneously resolve the coupled thermo-elastodynamical responses using an axisymmetric model. The time variation of the normalized electron temperature of a single crystalline gold film derived from the generalized model is favorably examined against published physical data, thus demonstrating the feasibility of the formulation in depicting the electron transport dynamics in response to non-ablating ultrafast irradiation.     

Influence of temperature cycling and pore fluid on tensile strength of chalk

Calcite has a highly anisotropic thermal expansion coefficient, and repeated heating and cooling cycles can potentially destabilize chalks by breaking cement bonds between neighboring particles. Based on tensile strength measurements, we investigated how temperature cycles induce weakening of chalk. Tensile strength tests were performed on chalk specimens sampled from Kansas (USA) and Mons (Belgium), each with differing amounts of contact cement. Samples of the two chalk types were tested in dry and water-saturated states, and then exposed to 0, 15, and 30 temperature cycles in order to find out under what circumstances thermally induced tensile strength reduction occurs. The testing results show that the dry samples were not influenced by temperature cycling in either of the chalk types. However, in the water-saturated state, tensile strength is increasingly reduced with progressive numbers of temperature cycles for both chalk samples, especially for the more cemented Kansas chalk. The Kansas chalk demonstrated higher initial tensile strength compared to the less cemented Mons chalk, but the strength of both chalks was reduced by the same relative proportion when undergoing thermal cycles in the water-saturated state.     

冰温贮藏提高新鲜若羌冬枣的品质

为探讨普通冷藏与冰温贮藏对枣果品质、抗病性的影响与差异,试验以新疆若羌冬枣为实验材料,采用普通冷藏与冰温贮藏两种方式,研究其在贮藏过程中腐烂率、可溶性糖含量、苯丙氨酸解氨酶(phenylalamine ammonia lyase,PAL)、几丁质酶、β-1,3-葡聚糖酶、丙二醛(malondialdehyde,MDA)、脯氨酸含量的变化。结果表明:冰温组较冷藏组减少了枣果的腐烂率达37.84%,减缓果实软化腐烂进程;保持枣果可溶性糖含量,使其在冰温贮藏42 d时达到9.67%;提高了抗病性酶类苯丙氨酸解氨酶、几丁质酶、β-1,3-葡聚糖酶的酶活力,加强苯丙烷代谢;并且抑制丙二醛、脯氨酸含量的积累,冰温贮藏使其在42 d的积累量分别减少了56.26%,13.33%。冰温贮藏的方式能提高保护酶及抗病酶活性,增加抗病物质累积,在一定程度上延缓果实成熟衰老,延缓代谢,提高了枣果实的抗病性及耐贮性。因此认为冰温贮藏优于普通冷藏。