Characterization of interactions between hot air plumes and water sprays for sprinkler protection

2015 ◽  
Vol 35 (3) ◽  
pp. 2723-2729 ◽  
Author(s):  
Xiangyang Zhou
Keyword(s):  
Hot Air ◽  
Water Sprays ◽  
Sprinkler Protection

Quality Characterization of Waste Olive Cake During Hot Air Drying: Nutritional Aspects and Antioxidant Activity

2012 ◽  
Vol 6 (5) ◽  
pp. 1207-1217 ◽  
Author(s):  
Elsa Uribe ◽  
Roberto Lemus-Mondaca ◽  
Antonio Vega-Gálvez ◽  
Lorena A. López ◽  
Karina Pereira ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Olive Cake ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air

Quality parameters and morphometric characterization of hot-air popcorn as related to moisture content

2019 ◽  
pp. 1-13 ◽  
Author(s):  
Santiago García-Pinilla ◽  
Gustavo F. Gutiérrez-López ◽  
Humberto Hernández-Sánchez ◽  
Gabriela Cáez-Ramírez ◽  
Evangelina García-Armenta ◽  
...  
Keyword(s):  
Moisture Content ◽  
Quality Parameters ◽  
Hot Air ◽  
Morphometric Characterization

Characterization of reconstituted apple paste in terms of rehydration and firmness / Caracterización de pasta de manzana reconstituida en función de la rehidratación y de la firmeza

1996 ◽  
Vol 2 (5) ◽  
pp. 307-313 ◽  
Author(s):  
B. Beltrán-Reyes ◽  
E. Ortega-Rivas ◽  
A. Anzaldúa-Morales
Keyword(s):  
Particle Size ◽  
Water Absorption ◽  
Extrusion Force ◽  
Hammer Mill ◽  
Hot Air Drying ◽  
Linear Pattern ◽  
Hot Air ◽  
Osmotic Solution ◽  
Intended Use

Golden Delicious apples were dehydrated, ground and divided into several grades in order to determine quality characteristics for each fraction. Consumers show a preference for apple paste of different textures according to its intended use. The objective was to evaluate the most appro priate powder for the preparation of mixtures and recommend them for baking pies and pastries or to use them as ingredients for other products. Fresh apples were processed using combined methods. Apple cubes were dehydrated using a sucrose osmotic solution (34-52 °Brix) at 23-35 °C for 8 h followed by a hot air drying at 60-80 °C for 3.5 h. Dried apple cubes were ground in a hammer mill and divided into fractions of 0.707, 0.841 and 1.00 mm sieve diameters by Tyler standard sieves. Each fraction was tested for rehydration rate by water absorption and for firm ness by back extrusion in a TA.XT2® texture analyser. The results indicated that, as the particle size decreased the water absorption increased following, essentially, a linear pattern. With regards to firmness, the behavior was opposite to that of the rehydration rate, as particle size increased the extrusion force increased in direct proportion.

Experimental Analysis of Flow Unbalance in Two Parallel Counter-Flow Recuperators

2013 ◽  
Author(s):  
Alessio Martini ◽  
Alberto Traverso ◽  
David Tucker ◽  
John VanOsdol
Keyword(s):  
Heat Exchangers ◽  
Flow Distribution ◽  
Department Of Energy ◽  
Counter Flow ◽  
Cold Air ◽  
Hot Air ◽  
Independent Variable ◽  
Air Valve ◽  
The Impact

The aim of this study was to provide a characterization of non-symmetrical operation in two counter-flow primary surface exhaust gas recuperators installed in parallel flow loops. The hybrid system emulator test rig and facility designed and operated by the Department of Energy, National Energy Technology Laboratory located at the West Virginia (USA) campus was used for the study. Various tests from the past years often resulted in non-symmetrical operation, indicated by significantly variant temperature measurements at the outlets of the recuperators. Some specific tests have been carried out in order to identify the possible cause of this flow unbalance. The isolated effects of bleed air, cold air and hot air valve on the heat exchangers flow unbalance have been studied. Also, the impact of load bank changes on flow distribution has been considered in this study. Each test has been carried out in close loop fuel valve speed control. The influence of each independent variable in the study on parallel recuperator flow distribution has been quantitatively characterized using temperatures and a heat balance. Both the bleed and the cold air compressor bypass valves showed an appreciable impact on the heat exchangers flow unbalance, while hot air valve and load bank changes had minimal effect.

Viscoelastic Characterization of Microwave Drying Nature Rubber

2011 ◽  
Vol 291-294 ◽  
pp. 1344-1350
Author(s):  
Fu Quan Zhang ◽  
Yong Zhou Wang ◽  
Mei Chen ◽  
Mao Fang Huang
Keyword(s):  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Technology

Nature rubber (NR) is neither completely viscous nor elastic in nature, but viscoelastic in their properties. In the experiment, we used two types of equipments named rubber process analyzer (RPA) 2000 and mooney viscometer to characterize the viscoelastic properties of NR dried by microwave and hot-air, respectively. In present research, RPA tests on uncured NR dried by different methods were carried out using frequency and strain sweeps, and Mooney viscometer was detected using the big rotor at 100°C. The results showed that microwave drying has not influenced the viscoelastic properties of NR greatly, without changing the profiles of its rheological behavior. Compared with hot-air drying, the properties of NR dried by microwave improved significantly. As a new application, microwave drying technology offered an alternative way to the drying of NR.

Field analysis, modeling and characterization of wind turbine hot air ice protection systems

2019 ◽  
Vol 163 ◽  
pp. 19-26 ◽  
Author(s):  
Patrice Roberge ◽  
Jean Lemay ◽  
Jean Ruel ◽  
André Bégin-Drolet
Keyword(s):  
Wind Turbine ◽  
Field Analysis ◽  
Hot Air ◽  
Protection Systems

scholarly journals Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 638
Author(s):  
Mina K. Kim ◽  
Hae won Jang ◽  
Kwang-Geun Lee
Keyword(s):  
Sensory Analysis ◽  
Flavor Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Descriptive Sensory Analysis ◽  
Reduced Pressure ◽  
Active Compounds ◽  
Hot Air ◽  
Freeze Dried ◽  
Trained Panel

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, pureed, freeze-dried, and hot-air dried. The aromatic compounds were extracted with ethanol. Flavor compounds were further isolated using distillation under reduced pressure, followed by liquid–liquid extraction, and were then identified using GC-MS. A total of 40 volatile compounds were identified in omija fruits; nine were further identified as key aroma-active compounds found in omija fruits. The odor-active values for key flavor compounds were calculated, and aroma descriptions perceived by humans were determined using a highly trained panel. This study found that compounds high in omija fruit extracts were not necessarily the odor active compounds and 4-terpineol (1.84) and α-terpineol (2.58) were high odor-active compounds in omija fruits. Samples with high levels of the two compounds (hot air- and freeze-dried omija fruit) had high intensities of “spicy” and “wet-wood” aromatics.

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