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J. Grune K. Sempert M. Kuznetsov T. Jordan 《International Journal of Hydrogen Energy》2021,46(23):12487-12496
This paper presents results of experimental investigations on spherical and cylindrical flame propagation in pre-mixed H2/air-mixtures in unconfined and semi-confined geometries. The experiments were performed in a facility consisting of two transparent solid walls with 1 m2 area and four weak side walls made from thin plastic film. The gap size between the solid walls was varied stepwise from thin layer geometry (6 mm) to cube geometry (1 m). A wide range of H2/air-mixtures with volumetric hydrogen concentrations from 10% to 45% H2 was ignited between the transparent solid walls. The propagating flame front and its structure was observed with a large scale high speed shadow system. Results of spherical and cylindrical flame propagation up to a radius of 0.5 m were analyzed. The presented spherical burning velocity model is used to discuss the self-acceleration phenomena in unconfined and unobstructed pre-mixed H2/air flames. 相似文献
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In this study, further analysis of the osmotic drying process was conducted to identify the optimum combination of parameters for drying rectangular alumina-gelatin beams. This study was designed to determine the effect of three variables related to the osmotic drying process (osmotic pressure, molecular weight, and immersion time) on the interaction between the liquid desiccant and the submerged alumina-gelatin samples. The water loss from the alumina-gelatin samples was positively correlated with the molecular weight, osmotic pressure, and immersion time. Up to 40% by weight of the initial water content was removed during the osmotic drying process. The samples also experienced solids gain due to the counterflow of solute from the liquid desiccant. The least amount of solids gain resulted from drying for the shortest immersion time at low osmotic pressure and high molecular weight. Evidence of possible interactions between variables was noted for the sintered density metric. Statistical methods were used to form regression equations for the measured responses (water loss, solids gain, bulk density). A verification experiment was conducted to compare the experimental outcomes to the predicted outcomes. The responses were simultaneously optimized to identify the combination of variable settings required to meet specified goals. In order to maximize water loss, minimize solids gain, and maximize bulk density, the ceramic-gelatin object should be immersed for approximately 60?min in an aqueous solution of 100,000?g/mol poly(ethylene oxide) at an osmotic pressure of 2.50?MPa. These values are valid for the range of parameter settings tested and the sample fabrication and drying methods used. 相似文献
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O.N. Kondrateva G.E. Nikiforova A.V. Tyurin M.A. Ryumin V.M. Gurevich A.P. Kritskaya K.S. Gavrichev 《Ceramics International》2018,44(15):18103-18107
The heat capacity of ytterbium orthovanadate was first measured by adiabatic calorimetry in the temperature range T?=?12.28–344.06?K. No obvious anomalies were observed on the curve obtained. The values of standard thermodynamic functions in the temperature range T?=?0–400 K were calculated. Based on low-temperature calorimetry data obtained, previously published data on the high-temperature heat capacity of ytterbium orthovanadate were corrected. The anomalous contribution to heat capacity for YbVO4 was compared with the data known for YbPO4. 相似文献
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S.K. Vimala Bharathi M. Maria Leena J.A. Moses C. Anandharamakrishnan 《International Journal of Food Science & Technology》2020,55(3):1238-1245
The usage of cling wraps is emerging as an easy and cost-effective approach to protect fresh-cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein-based packaging material as a food grade cling wrap for food packaging applications. Zein-based cling wraps were produced, and their physical and mechanical characteristics were evaluated and compared with conventionally used chitosan biopolymer films and commercial synthetic polymer films. Antioxidant potential of the prepared films was studied, and the effectiveness of the developed films as anti-browning cling wraps was evaluated using studies conducted on fresh-cut apple slices at ambient conditions. Anti-browning effects were in par with polymeric counterparts; however, zein cling wraps could better prevent weight loss in apple slices. Zein-based films can be adopted as biodegradable food grade cling wraps as an alternative to chitosan and synthetic polymeric materials. 相似文献