Phase Transformations in Mn–Al and Mn–Bi Magnets by Repeated Heat Treatment

Transactions of the Indian Institute of Metals - A stepped heating cycle in a tube furnace at 1000 °C for 1 h followed by holding at 400 °C for 1 h...     

Numerical analysis of heat transfer and flow field around cross-flow heat exchanger tube with fouling

Fouling is one of the main problems of heat transfer which can be described as the accumulation on the heat exchanger tubes, i.e.; ash deposits on the heat exchanger unit of the boiler. A decrease in heat transfer rate by this deposition causes loss in system efficiency and leads to increasing in operating and maintenance costs. This problem concerns with the coupling among conduction heat transfer mode between solid of different types, conjugate heat transfer at the interface of solid and fluid, and the conduction/convection heat transfer mode in the fluid which can not be solved analytically. In this paper, fouling effect on heat transfer around a cylinder in cross flow has been studied numerically by using conjugate heat transfer approach. Unlike other numerical techniques in existing literatures, an unstructured control volume finite element method (CVFEM) has been developed in this present work. The study deals with laminar flow where the Reynolds number is limited in the range that the flow field over the cylinder is laminar and steady. We concern the fouling shape as an eccentric annulus with constant thermal properties. The local heat transfer coefficient, temperature distribution and mean heat transfer coefficient along the fouling surface are given for concentric and eccentric cases. From the results, we have found that the heat transfer rate of cross-flow heat exchanger depends on the eccentricity and thermal conductivity ratio between the fouling material and fluid. The effect of eccentric is dominant in the region near the front stagnation point due to high temperature and velocity gradients. The mean Nusselt number varies in asymptotic fashion with the thermal conductivity ratio. Fluid Prandtl number has a prominent effect on the distribution of local Nusselt number and the temperature along the fouling surface.     

Analysis of raw microneurographic recordings based on wavelet de-noising technique and classification algorithm: wavelet analysis in microneurography

We propose a new technique for analyzing the raw neurogram which enables the study of the discharge behavior of individual and group neurons. It utilizes an ideal bandpass filter, a modified wavelet de-noising procedure, an action potential detector, and a waveform classifier. We validated our approach with both simulated data generated from muscle sympathetic neurograms sampled at high rates in five healthy subjects and data recorded from seven healthy subjects during lower body negative pressure suction. The modified wavelet method was superior to the classical discriminator method and the regular wavelet de-noising procedure when applied to simulated neuronal signals. The detected spike rate and spike amplitude rate of the action potentials correlated strongly with number of bursts detected in the integrated neurogram (r = 0.79 and 0.89, respectively, p < 0.001). Eight major action potential waveform classes were found to describe more than 81% of all detected action potentials in all subjects. One class had characteristics similar in shape and in average discharge frequency (27.4 +/- 5.1 spikes/min during resting supine position) to those of reported single vasoconstrictor units. The newly proposed technique allows a precise estimate of sympathetic nerve activity and characterization of individual action potentials in multiunit records.     

Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of the weight ratio of succinic anhydride to protein (0–0.10) on the degree of N-acylation, physicochemical properties and protein functionalities including emulsifying properties of mung bean protein isolates (MPI) were investigated. The extent of N-acylation of MPI increased as the succinic anhydride:protein ratio increased, while the ζ-potential at neutral pH decreased. In addition, succinylation had an impact on the average particle size of MPI depending on the succinic anhydride:protein ratio. Succinylation had no impact on the total and exposed free sulfhydryl groups. Moreover, the isoelectric point (pI) of the succinylated proteins shifted from pH 5 to lower pH. Succinylation increased the emulsifying activity index (EAI), while the impact on the emulsion stability index depended on the succinic anhydride:protein ratio. Thus, succinylation at low succinic anhydride:protein ratio can alter mung bean protein charge and affect physicochemical and functional properties especially emulsifying properties that could be used to increase its utilization.