Automation of Sugar Boiling Process in Batch Vacuum Pans using ABB-Freelance PLC (AC 800F) and Conductor NT SCADA

2005 ◽  
Author(s):  
M. Behary ◽  
R.T.F.A. King ◽  
H.C.S. Rughooputh
Keyword(s):  
Boiling Process ◽  
Batch Vacuum

THE MECHANISM OF RAISING AND QUANTIFICATION OF SPECIFIC HEAT FLUX AT BOILING OF NANOFLUIDS IN FREE CONVECTION CONDITIONS

2017 ◽  
pp. 25-34
Author(s):  
V.N. Moraru
Keyword(s):  
Heat Transfer ◽  
Heat Flux ◽  
Heat Capacity ◽  
Specific Heat ◽  
Chemical Properties ◽  
Heating Surface ◽  
Physical Models ◽  
Superheated Liquid ◽  
Two Phase ◽  
Boiling Process

The results of our work and a number of foreign studies indicate that the sharp increase in the heat transfer parameters (specific heat flux q and heat transfer coefficient _) at the boiling of nanofluids as compared to the base liquid (water) is due not only and not so much to the increase of the thermal conductivity of the nanofluids, but an intensification of the boiling process caused by a change in the state of the heating surface, its topological and chemical properties (porosity, roughness, wettability). The latter leads to a change in the internal characteristics of the boiling process and the average temperature of the superheated liquid layer. This circumstance makes it possible, on the basis of physical models of the liquids boiling and taking into account the parameters of the surface state (temperature, pressure) and properties of the coolant (the density and heat capacity of the liquid, the specific heat of vaporization and the heat capacity of the vapor), and also the internal characteristics of the boiling of liquids, to calculate the value of specific heat flux q. In this paper, the difference in the mechanisms of heat transfer during the boiling of single-phase (water) and two-phase nanofluids has been studied and a quantitative estimate of the q values for the boiling of the nanofluid is carried out based on the internal characteristics of the boiling process. The satisfactory agreement of the calculated values with the experimental data is a confirmation that the key factor in the growth of the heat transfer intensity at the boiling of nanofluids is indeed a change in the nature and microrelief of the heating surface. Bibl. 20, Fig. 9, Tab. 2.

Development of low-cost C/C, related technology using a film-boiling process

Carbon ◽  
2021 ◽  
Vol 175 ◽  
pp. 609
Author(s):  
Hiroshi Yamauchi ◽  
Michimasa Uda ◽  
Haruhiko Soeda
Keyword(s):  
Low Cost ◽  
Film Boiling ◽  
Boiling Process

Effects of Gap Geometry and Gravity on Boiling Around a Constrained Bubble in 2-Propanol/Water Mixtures

2006 ◽  
Vol 129 (2) ◽  
pp. 114-123
Author(s):  
Chen-li Sun ◽  
Van P. Carey
Keyword(s):  
Heat Flux ◽  
Heated Surface ◽  
Molar Fraction ◽  
Nucleate Boiling ◽  
Confined Space ◽  
Cold Surface ◽  
Boiling Regime ◽  
Wall Superheat ◽  
Boiling Process ◽  
Lower Heat

In this study, boiling experiments were conducted with 2-propanol/water mixtures in confined gap geometry under various levels of gravity. The temperature field created within the parallel plate gap resulted in evaporation over the portion of the vapor-liquid interface of the bubble near the heated surface, and condensation near the cold surface. Full boiling curves were obtained and two boiling regimes—nucleate boiling and pseudofilm boiling—and the transition condition, the critical heat flux (CHF), were identified. The observations indicated that the presence of the gap geometry pushed the nucleate boiling regime to a lower superheated temperature range, resulting in correspondingly lower heat flux. With further increases of wall superheat, the vapor generated by the boiling process was trapped in the gap to blanket the heated surface. This caused premature occurrence of CHF conditions and deterioration of heat transfer in the pseudo-film boiling regime. The influence of the confined space was particularly significant when greater Marangoni forces were present under reduced gravity conditions. The CHF value of x (molar fraction)=0.025, which corresponded to weaker Marangoni forces, was found to be greater than that of x=0.015 with a 6.4mm gap.

Evaluation of boiling process on the basis of electrical resistance of petroleum fractions

1987 ◽  
Vol 23 (8) ◽  
pp. 393-395
Author(s):  
B. A. Zimin ◽  
I. I. Stolonogov ◽  
M. A. Gusev ◽  
A. N. Nesterov
Keyword(s):  
Electrical Resistance ◽  
Petroleum Fractions ◽  
Boiling Process

PENGARUH LAMA PEREBUSAN SIMPLISIA DAUN APAH (Albertisia papuana Becc.) YANG DIGUNAKAN SEBAGAI PENYEDAP MAKANAN OLEH MASYARAKAT KAB. TANA TIDUNG TERHADAP ANGKA CEMARAN MIKROBA

2017 ◽  
Vol 2 (1) ◽  
pp. 22
Author(s):  
Rosnah Rosnah ◽  
Medi Hendra ◽  
Eko Kusumawati
Keyword(s):  
Microbial Contamination ◽  
Colony Growth ◽  
Dilution Series ◽  
Randomized Design ◽  
Significant Difference ◽  
Boiling Process ◽  
Completely Randomized Design

The purpose of this study is to determine the effect of long simplicia Apah’s leaves (Albertisia papuana Becc.) that’s used as a food’s flavoring by people of Kab. Tana Tidung against microbial contamination numbers. The design of research used a pattern completely randomized design (RAL), with a dilution series of samples 10-8, 10-9 and 10-10 and different boiling’s level (5, 10, 15, 20 and 25 minutes). The results obtained that the longer of boiling process is used, then the less the number of microbial contamination of colony growth. Average number of microbial contamination in samples in the boiling of 5 minutes is 92 x 1010 microbial colonies, in boiling 10 minutes is 87 x 1010 microbial colonies, in boiling 15 minutes is 56 x 1010 microbial colonies, in boiling 20 min is 44 x 1010 colonies of microbes and the boiling simplicia infuse for 25 minutes is 33 x 1010 colonies of microbes. Based of Analysis variance variety in each treatment showed that in boiling 20 minutes and 25 minutes showed real significant difference (p <0.05), but the boiling 5, 10 and 15 minutes there was no significant difference (P> 0.05). The results of the Anova, showed that in boiling treatment of simplicia Apah’s leaves (Albertisia papuana Becc.) significantly affects the growth of microbial colonies. Analysis of Least Significant Difference (LSD) at the level of 95%, the result that the effects of long boiling the simplicia Apah’s leaves (Albertisia papuana Becc.) which is used as a food flavoring by people of Kab. Tana Tidung, significant effect on the numbers of microbial contamination

scholarly journals An experimental study of the effect of nanoparticle additives to the refrigerant r141b on the pool boiling process

2018 ◽  
Vol 4 (8 (94)) ◽  
pp. 59-66 ◽  
Author(s):  
Olga Khliyeva ◽  
Tetiana Lukianova ◽  
Yury Semenyuk ◽  
Vitaly Zhelezny ◽  
Artem Nikulin
Keyword(s):  
Experimental Study ◽  
Pool Boiling ◽  
Boiling Process ◽  
Nanoparticle Additives
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