Influence of thermal boundary conditions on natural convection in a square enclosure partially heated from below

Natural convection in air-filled 2D square enclosure heated with a constant source from below and cooled from above is studied numerically for a variety of thermal boundary conditions at the top and sidewalls. Simulations are performed for two kinds of lengths of the heated source, i.e., a small and a large source corresponding to 20% and 80% of the total length of the bottom wall, respectively. The Rayleigh number varied from 10³ to 10⁷. Results are presented in the form of streamline and isotherm plots as well as the variation of the Nusselt number and maximum temperature at the heat source surface. Comparisons among the different thermal configurations considered are reported.     

Improvement of multicrystalline silicon solar cell performance via chemical vapor etching method-based porous silicon nanostructures

In this paper, we report on the effect of chemical vapor etching-based porous silicon (PS) on the performance of multicrystalline silicon solar cells performed via deep n⁺/p junction-type structures. Chemical vapor etching of silicon leads to the formation of porous silicon (PS) nanostructures that dramatically decrease the surface reflectivity from 30% to about 8%, and increase the minority carrier diffusion lengths from 90 μm to 170 μm. As a result, the short-circuit current density was improved by more than 20% and the fill factor (FF) by about a 10%. An enhancement of the photovoltaic conversion energy efficiency of the solar cells from 7% to 10% was observed. This low-cost PS formation process can be applied in the photovoltaic cell technology as a standard procedure.     

Techno-economic analysis and modelling of a remote photovoltaic water pumping system in the desert of Tunisia

For estimating the performance of a photovoltaic (PV) water pumping system without battery storage, a simple algorithm has been developed. This simulation program uses the hourly global solar radiation, the hourly ambient temperature and the hourly wind speed as the input, moreover the characteristics of region (latitude, longitude, ground albedo) and characteristics of PV water pumping system (orientation, inclination, nominal PV module efficiency, NOCT, PV array area, PV temperature coefficient, miscellaneous power conditioning losses, miscellaneous PV array losses, temperature of reference, moto-pump efficiency and inverter efficiency). This work allows evaluating the economic interest of a remote PV water pumping systems in the desert of Southern Tunisia, which will have to satisfy an average daily volume of 45 m³ throughout the year compared to another very widespread energy system in the area, the diesel genset (DG), by using the method of the life-cycle cost (LCC). The cost per m³ of water was calculated for this system. It is found that the LCC for PV system is 0.500 TND/m³ and the LCC DG is 0.837 TND/m³. The present study indicates economic viability of PV water pumping systems in the desert of Tunisia.     

Photodegradation of acid dyes in nylon films

The photodegradation of three representative acid dyes commonly used to colour nylon was studied in nylon films. It was observed that irreversible photodegradation of the dyes occurs only at wavlengths shorter than 350nm and that the quantum yield increases as the photolysis wavelength decreases. It was also found that u.v. photolysis of the dyes is partially reversible and that photodegradation is inhibited by oxygen. Evidence is presented that photodegradation occurs by a reduction process, involving hydrogen transfer from the nylon polymer to the excited dye.     

Physico-Chemical,antioxidant activities,textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and sensory properties of yoghurt. Antioxidant activity, pH, acidity, syneresis, and color of yoghurt were also evaluated during the storage (28 days) at 4°C. The principal component analysis (PCA) was performed to assess the correlations between different yoghurt formulation and their sensory attributes. Data showed that the addition of pomegranate seeds reduced pH and modified the chromatics coordinate (L*, a*, b*, C*, h°) and firmness of the yoghurt samples. In addition, acidity, °Brix, and syneresis increased compared to the control. Thanks to their high anthocyanin content, pomegranate seeds considerably improved the antioxidant activity essentially for yoghurt enriched with frozen seeds. In addition, the supplementation of 20% of frozen seeds into yoghurt was the most appreciated by panelists and improved the sensory properties in comparison to other formulation. According to PCA, taste and appearance were the main criteria for the overall acceptability of yoghurt. After 28 days of storage, the reddish color was reinforced; however, the antioxidant activity of yoghurts was reduced. Overall, it can be concluded that pomegranate seeds can be used as a natural ingredient to develop a novel yoghurt with high nutritional properties.     

Effects of Extraction Solvents and Provenances on Phenolic Contents and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds

Polyphenol contents and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity of cumin (Cuminum cyminum L.) seed extracts were compared depending on their geographical origin (Tunisia and India: TCS and ICS, respectively) and the extraction solvent polarity. The ??-carotene bleaching assay, the chelating ability and the reducing power of the most promising solvent extracts were also assessed. In addition, TCS and ICS extracts were acid-hydrolyzed and the phenolics identified by reversed-phase high-performance liquid chromatography (HPLC). Seed phenolic contents and antioxidant activity appeared to be accession and solvent dependent. Extraction with 80% acetone led to the highest polyphenol (18.60 and 16.50?mg gallic acid equivalents (GAE)/g dry weight (DW)), flavonoid (5.91 and 4.99?mg catechin equivalents (CE)/g DW) and tannin (83.23 and 80.23?mg CE/g DW) contents, respectively for TCS and ICS. DPPH scavenging activity, ??-carotene bleaching assay, chelating ability and reducing power were maximal in 80% acetone for both TCS and ICS. HPLC analysis revealed several phenolic compounds in C. cyminum seeds, with p-coumaric (4.83 and 2.33?mg/g DW), trans-2-dihydrocinnamic (1.09 and 1.20?mg/g DW) and rosmarinic (0.70 and 1.04?mg/g DW) acids as major phenolics in TCS and ICS, respectively. Thus, phenolic composition of cumin seeds is also origin dependent. Taken together, our findings indicate that cumin might constitute a rich and novel source of natural antioxidants as food additives in food industry and that acetone 80% would be the most appropriate solvent for seed extraction.     

Polyphenol composition and antioxidant activity of cumin (Cuminum cyminum L.) seed extract under drought

This research evaluated the effect of drought on total and individual polyphenol contents as well as the antioxidant activities of cumin (Cuminum cyminum L.) seeds of 2 geographic origins, Tunisia (TCS) and India (ICS). Plants were treated with different levels of water deficit: control. Our results indicated that, in both varieties, moderate water deficit (MWD) improved the number of umbels per plant as well as the number of umbellets per umbel and the seed yield, in comparison to the control, but it decreased under severe water deficit (SWD). Besides, total phenolic contents were higher in the treated seeds and drought increased the level of total and individual polyphenols. This increase was appreciably more important in TCS than in ICS. Moreover, antioxidant activities of the extracts were determined by 4 different test systems, namely 2,2-diphenyl-1-picrylhydrazyl, β-carotene/linoleic acid chelating, and reducing power assays, and showed that treated seeds exhibited the highest activity, for both TCS and ICS.     

Modeling the rate of corrosion of carbon steel using activated diethanolamine solutions for CO2 absorption

A mechanistic model is developed to investigate the influence of an activator on the corrosion rate of carbon steel in the absorption processes of carbon dioxide (CO₂). Piperazine (PZ) is used as the activator in diethanolamine (DEA) aqueous solutions. The developed model for corrosion takes into consideration the effect of fluid flow, transfer of charge and diffusion of oxidizing agents and operating parameters like temperature, activator concentration, CO₂ loading and pH. The study consists of two major models: Vapor-liquid Equilibrium (VLE) model and electrochemical corrosion model. The electrolyte-NRTL equilibrium model was used for determination of concentration of chemical species in the bulk solution. The results of speciation were subsequently used for producing polarization curves and predicting the rate of corrosion occurring at the surface of metal. An increase in concentration of activator, increases the rate of corrosion of carbon steel in mixtures of activated DEA.     

Thermal stability of corn oil flavoured with Thymus capitatus under heating and deep-frying conditions

BACKGROUND: The thermal stability of corn oil flavoured with thyme flowers was determined and compared with that of the original refined corn oil (control). The oxidative stability index (OSI) was measured and samples were exposed to heating (30 min at 150, 180 and 200 °C) and deep‐frying (180 °C). Changes in peroxide value (PV), free fatty acid (FFA) content, specific absorptivity values (K₂₃₂ and K₂₇₀), colour and chlorophyll, carotenoid and total phenol contents were monitored. RESULTS: The OSI and heating results showed that thyme incorporation was effective against thermal oxidation based on the increased induction time observed for the flavoured oil (6.48 vs 4.36 h), which was characterised by lower PV, FFA content, K₂₃₂ and K₂₇₀ than the control oil after heating from 25 to 200 °C, with higher red and yellow colour intensities and chlorophyll, carotenoid and total phenol contents. The deep‐frying test showed the accelerated deterioration of both oils in the presence of French fries. CONCLUSION: Compared with the control oil, the thyme‐flavoured oil showed improved thermal stability after heating. This could be attributed to the presence of thyme pigments and antioxidant compounds allowing extended oil thermal resistance. Copyright © 2011 Society of Chemical Industry     

Osmotic Dehydration Kinetics of Pomegranate Seeds Using Date Juice as an Immersion Solution Base

Pomegranate seeds were osmodehydrated using date juice added with sucrose (final °Brix, 55) as immersion solution. The kinetics of osmotic dehydration showed that the most significant changes of mass transfer took place during the first 20 min of the process, regardless of date juice varieties. During this time, seed water loss and solid gain were estimated to be ∼39% and ∼6%, respectively. After 20 min of the process, the percentage of water loss and solid gain varied slightly and ranged on average close to ∼40% and ∼9%, respectively. During osmotic dehydration, there was a leaching of natural solutes from seeds into the solution, which is quantitatively not negligible, and might have an important impact on the sensorial and nutritional value of seeds and date juices. Both scanning electron microscopy and texture (compression) analysis revealed that osmotic dehydration process induced modifications of seed texture and cell structure. Sucrose was found to be the essential element which influences the texture of seed and the viscosity of date juice. Additionally, natural sugar present in date juice permits substituting 35% of the total quantity of sucrose added to the osmotic solution.