An experimental and three-dimensional numerical study of natural convection heat transfer between two horizontal parallel plates

In this study, experimental and three-dimensional numerical studies were performed to investigate the effects of plate spacing and temperature difference on natural convection between isothermally heated upward-facing lower horizontal plate and externally insulated horizontal upper plate. Air is used as the heat transfer medium. Rayleigh number varied in the 1108–2.339 × 10⁵ range. Several numerical simulations for three-dimensional steady laminar and turbulent flows heat transfer were carried out using a commercial CFD code Fluent 6.2. Results have shown that there is a good agreement between the numerical and present experimental results as well as with available data in literature.     

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.     

Mechanical and microstructural properties of low-carbon steel-plate-reinforced gray cast iron

In the present experimental study, strengthening of gray cast iron by reinforcing with steel plates was investigated in the as-cast and normalized conditions. Normalizing heat treatments were applied to the specimens at temperatures of 800 °C and 850 °C. Three-point bend specimens were manufactured from gray cast iron and also from gray cast iron with reinforced steel plates. Flexural strengths of the steel-plate-reinforced cast iron were calculated for four distinct volume fractions (V_r = 0.04, 0.08, 0.12, and 0.16). The current study shows that the steel-plate-reinforced gray cast iron has higher flexural strength and flexural modulus than the cast iron without reinforcement. The flexural strength considerably increases with slight increase in normalization temperature. Optical and scanning electron microscopy analyses were used to examine flake morphology and microstructures of gray cast iron and steel-plate-reinforced gray cast iron. It is noted that carbon diffuses from the gray cast iron to the steel plates. A transition region containing partially dissolved graphite and having high hardness was observed due to the carbon diffusion.     

Flow-Boundary Effects on Critical Submergence of Intake Pipe

In this study, the effects of intake-pipe blockage and location of impervious boundaries on critical submergence of an intake pipe are presented. Experiments were conducted on a horizontal intake pipe sited in a dead-end canal flow. Theoretical results and available experimental data are compared. It is shown that, as the distance between the intake-pipe entrance and the dead end gets smaller than the critical submergence depth, the deviation between theoretical and experimental results increases. A potential flow solution still gives acceptable results when this distance is smaller than the critical submergence, but it overpredicts by about 80% when the distance between the intake-pipe entrance becomes much smaller than the critical submergence depth.     

Identification of structural non-linearities using describing functions and the Sherman–Morrison method

In this study, a new method for type and parametric identification of a non-linear element in an otherwise linear structure is introduced. This work is an extension of a previous study in which a method was developed to localize non-linearity in multi-degree of freedom systems and to identify type and parameters of the non-linear element when it is located at a ground connection of the system. The method uses a describing function approach for representing the non-linearity in the structure. The describing function contains only the first harmonic terms. The Sherman–Morrison matrix inversion method is used in the present study to put the response expression in a form where the non-linearity term can be isolated. Using measured responses one can calculate the value of the describing function representation of the non-linear element and thus perform the identification. This new method can be used for type and parametric identification of a non-linear element between any two coordinates of the system. Case studies are given to demonstrate the applicability of the method.     

Antioxidative activities of grape (Vitis vinifera) seed extracts obtained from different varieties grown in Turkey

In this study, total phenolic contents and antioxidant activities of grape seed extracts obtained from twelve different grape seeds from common varieties grown in Turkey were determined. Grape seeds were extracted with 70% acetone and extraction yield of grape seed were calculated. The total phenolic content of grape seed extracts were determined by the Folin‐Ciocalteu procedure and ranged from 33 945 to 58 730 mg per 100 g extract as gallic acid equivalent. Antioxidant activities of grape seed extracts with two different free radical scavenging methods, ABTS [2,2/‐azinobis (3‐ethylbenzothiazoneline‐6‐sulfonic acid)] and DPPH (2,2‐diphenyl‐picrylhydrazyl) assays, using Trolox equivalent as standards, were investigated. Grape seed extracts exhibited antioxidant activities 2.46–4.14 and 3.55–5.76 [Trolox equivalent antioxidant capacities (TEAC) mg^?1 extracts] in ABTS and DPPH assays, respectively. Compared with varieties, Muskule extracts exhibited the lowest total phenolic content, TEAC_ABTS and TEAC_DPPH value while Narince extracts had the highest total phenolic content and TEAC_DPPH value, and Alphonse Lavalleé had the highest TEAC_ABTS value. Total phenolic content showed that there is a significant correlation with TEAC_DPPH (r = 0.7974, P ≤ 0.001) and TEAC_ABTS values (r = 0.4860, P ≤ 0.05).     

Utilising grape juice processing by-products as bulking and colouring agent in white chocolate

In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate formulation for the partial replacement of sucrose. The results indicated that GPP addition at a higher concentration (>10.0 g/100 g) significantly affected the particle size, moisture content, texture and flow behaviour of white chocolate samples (P < 0.05). However, using GPP at a concentration of 10.0 g/100 g had advantages for physicochemical and flow properties. As expected, under simulated in vitro digestion conditions, the bioaccessibility of total phenolic compounds in saliva, gastric juice and intestinal juice for GPP10 samples was significantly higher than the control (P < 0.05). In conclusion, results of the study showed that it was possible to partially replace the sucrose with GPP at a concentration of 10.0 g/100 g in white chocolate formulations.