Local and global heat transfer coefficients of a stabilised ice slurry in laminar and transitional flows

The thermal behaviour of a new two-phase secondary refrigerant has been analysed. The “stabilised ice slurry” is a suspension in a low viscosity oil of ultraporous polymeric particles filled with water. In order to determine the convective heat transfer coefficient of this secondary refrigerant with water–ice phase change, an experimental set-up was built. It allows determining the local heat transfer coefficients inside two heat exchangers, having rectangular sections (80 × 8 mm²) of 1 m length, by mean of fluxmeters located along the working section. The slurry is first cooled and frozen in one of the exchangers, then heated and melted in the other exchanger. The results obtained for laminar or transitional flows shows that the heat transfer coefficients of the ice slurry are obviously higher than the heat transfer coefficients obtained with the single-phase fluid (oil). Correlations giving the local and global Nusselt numbers, depending on the Graetz or Reynolds numbers and on the particle mass fraction, have been established.     

Assessment of condensation heat transfer correlations in the modelling of fin and tube heat exchangers

This is the second paper of a series that assesses the performance of a refrigeration system model by means of cycle parameters. In this case, the condensation temperature is the parameter to study and it is focused on fin and tube condensers. It also studies the influence of the heat transfer models on the estimation of this refrigeration cycle parameter and different correlations for the heat transfer coefficients have been implemented in order to characterise the heat transfer in the heat exchangers. The flow inside the heat exchangers is considered one-dimensional as in previous works. In the cycle definition, other submodels for all the cycle component have been taken into account to complete the system of equations that characterises the behaviour of the refrigeration cycle. This global system is solved by means of a Newton–Raphson algorithm and a known technique called SEWTLE is used to model the heat exchangers. Some experimental results are employed to compare the condensation temperatures provided by the numerical procedure and to evaluate the performance of each heat transfer coefficient. These experimental results correspond to an air-to-water heat pump and are obtained by using R-22 and R-290 as refrigerants.     

Model-based neural network correlation for refrigerant mass flow rates through adiabatic capillary tubes

A capillary tube is a common expansion device widely used in small-scale refrigeration and air-conditioning systems. A generalized correlation of refrigerant mass flow rate through adiabatic capillary tubes covering both subcooled and two-phase inlet conditions is expected for multiple purposes. Based on the homogeneous equilibrium flow model, a new group of dimensionless parameters has been proposed. To express the nonlinear relationship between the mass flow rate and the associated parameters, the multi-layer perceptron neural network is employed as a universal function approximator. Simulated data from a validated homogeneous equilibrium model are used for the neural network training and testing. A 5-6-1 network trained with the simulated data of R600a and R407C shows good generality in predicting the simulated data of R12, R22, R134a, R290, R410A, and R404A. Also, the deviations between the trained neural network and the experimental data from the open literature fall into ±10%.     

Evaluation of the mean ice ratio as a function of temperature in a heterogeneous food: Application to the determination of the target temperature at the end of freezing

The freezing process is widely used in the food industry. In the 70s, French regulation authorities have created in collaboration with the food industry the concept of «surgélation» process with the objective of improving the image of high quality frozen foods. The process of “surgélation” which could be translated as “super freezing” corresponds to a freezing process for which a final temperature of −18 °C must be reached “as fast as possible”. This concept was proposed in opposition to a conventionally “freezing” process for which no specific freezing rate is expected and the final storage temperature can be of −12 °C only. The objective of this work is to propose a methodology to evaluate the mean amount of frozen ice in a complex food as a function of temperature and to deduce a target temperature that must be considered as the temperature for which the food may be considered as “frozen”. Based on the definition proposed by the IIF-IIR red book, this target temperature has been defined as the temperature for which 80% of the freezable water is frozen. A case study is proposed with a model food made of two constituents.     

A generalized correlation for the characteristics of adiabatic capillary tubes

The capillary tube is often served as an expansion device in small refrigeration and air-conditioning systems. In this paper, a generalized correlation for predicting the refrigerant mass flow rate through the adiabatic capillary tube is developed with approximate analytic solutions based on the extensive data for R12, R22, R134a, R290, R600a, R410A, R407C, and R404A, in which a homogeneous equilibrium model for two-phase flow is employed, and there is a subcooled liquid or saturated two-phase mixture at the inlet of the capillary tubes. The collected database about capillary tubes covers the inner diameter from 0.5 mm to 2 mm, the tube length from 0.5 m to 5 m, the condensing temperature from 20 °C to 60 °C, the subcooling from 0 °C to 20 °C, and the quality from 0 to 0.3 at the inlet. Assessments for the correlation are made with some experimental data for R12, R22, R134a, R290, R407C, R410A, and R404A obtained from the open literature and some existing correlations based on the experimental database also. The present correlation yields an average deviation of −0.83% and a standard deviation of 9.02% from the database.     

PEO/PFR双元絮凝系统对造纸白水的絮凝作用

比较不同絮凝剂对造纸白水的絮凝效果，结果表明PFO／PER双元絮凝系统对造纸白水具有很好的絮凝作用。     

500kV变电站直流系统改造过程中的问题分析及处理

变电站的直流系统作为全站的二次设备及重要负荷的工作电源,其可靠性与稳定性关系到整个变电站的安全运行。针对500 kV变电站直流系统改造必须确保不失电的要求,提出具体的解决措施,并对改造过程中的技术难点进行详细分析讨论。     

基于FPGA的高速DUC设计与高效实现

提出了一种基于FPGA实现高速数字上变频（DUC）的方法。该方 法采用一种新的多相内插滤波器的高效实现结构,利用多相内插滤波器中各分支滤波器间系 数的特点,使多相内插滤波器消耗的乘法器数量减少一半;并采用一种并行结构的数控振荡 器（NCO）,可产生高数据率的上变频本振信号。利用该方法为某雷达中频回波模拟器设计 了DUC模块,其输出数字中频信号的数据率可达1.2 Gsample/s,只消耗了少量资源,满足项 目需求。     

Research on the air pressure drop in plate finned tube heat exchangers

In order to establish a reliable procedure for estimation of air pressure drop, experiments on plate finned tube heat exchangers have been conducted, as well as the research on the open literature. The procedure of Kays and London was tested against the experimental data and significant level of uncertainty was found. Using own experimental data, as well as previously published data of Kays and London, new correlation for estimation of air pressure drop has been established. Statistical parameters of new correlation enable the conclusion that it can be used for wide range of Reynolds numbers.     

Freezing time predictions for regular shaped foods: a simplified graphical method

A graphical method is proposed for the estimation of freezing times of foods been developed from the predictions of a numerical model which solves the heat balance for a food undergoing freezing. The method is valid for foods with different shapes (flat plate, cylinder and sphere) and covers a wide range of working conditions for industrial freezers. It also enables the prediction to be made for any given end temperature in the thermal centre of the food. Freezing times predicted by this method have been compared with published experimental data, giving an average error in the predicted values of only 4%.