Analysis of a sequential production of electricity,ice and drying of agricultural products by cascading geothermal energy

In this paper, it is presented an analysis for the sequential production of electricity, ice and drying of agricultural products, by the concept of cascade for medium and low temperature geothermal energy. To carry out the analysis, a set of practical assumptions for the integration of technologies operated by cascade method for geothermal energy were defined. The geothermal cascade is composed of three thermal levels, each one operating under different temperatures in decreasing form. Additionally, the thermal cascade is composed at the first level by an Organic Rankine Cycle (ORC) for electricity production. In the second thermal level, by an absorption refrigeration cycle for ice production, and in the third level includes a dehydrator for drying of agricultural products. The agricultural products considered for dehydration are: avocado, green chile and tomato. Once the main assumptions were set, five integration alternatives and five different modes of operation of the system were proposed. The alternatives have different features for the activation of the first thermal level of the cascade, different nominal capacities of electricity production, cold, and quantity of product to be dehydrated. Subsequently, a technical-economic analysis is carried out to obtain the performance and energy characteristics of the different thermal levels of the cascade, different modes of operation, carbon dioxide emissions, cost estimations and indicators of economic viability. The results indicate that the dehydration process improves drastically the economic profits of all alternatives, especially for dehydration of tomato, achieving simple payback periods of around one year, overall energy efficiency of up to 17.84% and greenhouse emissions reduction of 537.7 tonnes of CO₂ per year. Concerning the modes of operation, it was determined that the one based on only-electricity production is not desirable due to the worst energy and economic performance.     

Ice crystal interspacing in frozen foods

In this paper we show that the ice crystal growth in food and biomaterials is a function of the freezing rate. Our experimental data and literature data on other biomaterials collapse to a single curve, if plotted against the freezing rate. The fitted correlation is compared to scaling rules developed for dendrite interspacing during directional solidification of alloys. We argue that the food freezing process is reasonably comparable to the solidification process in alloys, as is apparent in the comparable exponent in our fitted scaling rule with the one commonly used in alloy solidification.     

A preliminary study on functionality of Gundelia tournefortii L. as a new stabiliser in ice cream production

The aim of this study was to investigate the effect of Gundelia tournefortii L. leaves and G. tournefortii L. milk as a new natural stabiliser on the quality characteristics of ice cream. For this aim, G. tournefortii L. leaves were added to an ice cream mix at three different concentrations (0.6, 1.0 and 3.0% w/w), and also, its milk was used as a stabiliser at 0.6% w/w concentration for ice cream production. Certain physical and sensorial characteristics of ice creams were compared with those of some commercial food gums such as guar gum, carrageenan and salep. Also, the chemical structure of G. tournefortii L. milk was determined using infrared spectra and elemental analyses. In comparison with commercial stabilisers, G. tournefortii L. did not display a notable effect on quality characteristics (viscosity, overrun, first dripping times and complete melting times). However, when considering these quality characteristics, the values for G. tournefortii L. milk were close to the values obtained for the commercial gums. In terms of sensorial characteristics, all the concentrations of G. tournefortii L. leaves were given low scores by panellists compared to the commercial stabiliser. However, G. tournefortii L. milk was given scores similar to the commercial stabiliser.     

内融冰式蓄冷实验台的设计

本文设计了内融冰式冰蓄冷实验台,介绍了该实验台的结构及构成,提出制冰和融冰过程的实验步骤,说明其测量方法。     

A novel technique to control ice cream freezing by electrical characteristics analysis

The freezing process is very important in ice cream production affecting quality, taste and yield of the finished product. Batch freezer machines use different control techniques to tightly control the freezing process, based on monitoring of the temperature and/or the viscosity (i.e. consistency) of the product. Temperature control, however, features low sensitivity and need calibration for different product compositions, while product viscosity is essentially inferred from dasher motor load, sensitive to power line fluctuations, volume of product and dasher motor characteristics. In this context, this paper presents a novel technique based on measurements of the product electrical characteristics, tightly linked to temperature and viscosity. The experimental results presented in this work clearly indicate that the proposed technique provides a suitable, nondestructive tool to monitor ice cream quality product that overcomes the drawbacks of the standard methods, thus representing an advance in the state of the art for freezing control.     

Effects of ionomer content and oxygen permeation of the catalyst layer on proton exchange membrane fuel cell cold start-up

We have verified the effectiveness of ionomer as a carrier of oxygen to improve cold start-up of proton exchange membrane fuel cells. Galvanostatic cold start was performed on proton exchange membrane fuel cells to evaluate the effect of ionomer content in the catalyst layer on the durability of power generation at −30 °C. Cell voltage and internal resistance were measured, and polarization analysis was conducted to evaluate the cell voltage reduction. Cold start-up durability improved significantly with higher ionomer content in the catalyst layer because of higher oxygen permeation of ice formed in the catalyst layer. These results enable robust design of membrane electrode assemblies for cold start-up.     

基于HLA的战术任务仿真系统研究

高技术条件下的武器试验、人员训练等对战术任务仿真提出了更高的要求,针对现有战场仿真系统在通用性、开放性、安全性等方面的不足,采用Ice中间件搭建起符合HLA规范的RTI支撑环境,在此基础上,构造出一种通用的、跨平台的战术任务仿真系统框架.该框架实现了战术任务仿真所需要的战斗实体生成、战场态势显示、想定编辑等功能,具有跨...     

Study on ice-melting performance of gradient gas diffusion layer in proton exchange membrane fuel cell

In this study, a three-dimensional model was established using the lattice Boltzmann method (LBM) to study the internal ice melting process of the gas diffusion layer (GDL) of the proton exchange membrane fuel cell (PEMFC). The single-point second-order curved boundary condition was adopted. The effects of GDL carbon fiber number, growth slope of the number of carbon fibers and carbon fiber diameter on ice melting were studied. The results were revealed that the temperature in the middle and lower part of the gradient distribution GDL is significantly higher than that of the no-gradient GDL. With the increase of the growth slope of the number of carbon fiber, the temperature and melting rate gradually increase, and the position of the solid-liquid interface gradually decreases. The decrease in the number of carbon fibers has a similar effect as the increase in the growth slope of the number of carbon fibers. In addition, as the diameter of the carbon fiber increases, the position of the solid-liquid interface gradually decreases first and then increases.     

冰蓄冷空调概述

本文对冰蓄冷空调系统的工作原理、系统特点、适用场合均作了详细地阐述。对一些典型系统各主要方面诸如特点、结冰、融冰过程及影响因素、均作了较深层次的探讨并提出了自己的见解。