Surface Recombination and Heat Transfer in a Dissociated Diatomic Gas—Part 2

1963 ◽  
Vol 85 (2) ◽  
pp. 107-110
Author(s):  
W. B. Cottingham ◽  
R. J. Grosh
Keyword(s):  
Heat Transfer ◽  
Stainless Steel ◽  
Mach Number ◽  
Steel Surface ◽  
Surface Recombination ◽  
Reynolds Numbers ◽  
Recombination Coefficient ◽  
Stainless Steel Surface ◽  
Hydrogen Atoms ◽  
Theoretical Predictions

Results are presented for the recombination coefficient of hydrogen atoms on a stainless-steel surface as a function of pressure, temperature, and concentration. These results are compared with theoretical predictions. Results are also presented for a heat-transfer ratio. The results cover a range of Knudsen numbers from 0.08 to 4.2, a range of Reynolds numbers from approximately 0.004 to 0.2, and an upstream Mach number of approximately 0.1.

Fouling of Heat Transfer Surfaces by Solutions of Egg Albumin

1978 ◽  
Vol 41 (3) ◽  
pp. 187-194 ◽  
Author(s):  
A. C. LING ◽  
D. B. LUND
Keyword(s):  
Heat Transfer ◽  
Stainless Steel ◽  
Fluid Flow ◽  
Steel Surface ◽  
Biological Fluids ◽  
Heating Surface ◽  
Heat Transfer Process ◽  
Protein Solutions ◽  
Stainless Steel Surface ◽  
Egg Albumin

A major problem which can be encountered when biological fluids are heated is the deposition of components from the fluid on the heating surface. This results in loss of efficiency in the heat transfer process and usually contributes to requirements for more severe cleaning regimes to return the surface to the original clean condition. Since proteins have been implicated as a major source of the problem in heat exchanger fouling, we studied the effect of process and fluid variables on deposition from protein solutions. An electrically heated stainless steel surface was exposed to egg albumin solutions flowing at a variety of temperatures, fluid flow rates, and concentrations. The system for studying the rate of burn-on is unique and has been described elsewhere. The surface temperatures of the stainless steel surface could be monitored and controlled to any desired temperature. Results of the study indicated: (a) fouling rate increased with an increase in protein concentration, (b) increasing the fluid flow rate did not have a significant effect on rate of fouling, (c) increasing the temperature difference increased fouling rate, and (d) surface finish did not influence fouling.

TOF measurement of electron volt energy hydrogen atoms reflected by stainless-steel surface

2005 ◽  
Vol 232 (1-4) ◽  
pp. 173-177 ◽  
Author(s):  
Masafumi Akiyoshi ◽  
Hiroyuki Sakamoto ◽  
Ryusuke Haraguchi ◽  
Kimikazu Moritani ◽  
Ikuji Takagi ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Stainless Steel Surface ◽  
Hydrogen Atoms ◽  
Electron Volt

scholarly journals Study on the effect of Weber Number to heat transfer of multiple droplets on hot stainless steel surface

2018 ◽  
Vol 154 ◽  
pp. 01114 ◽  
Author(s):  
Aria Riswanda ◽  
Indro Pranoto ◽  
Deendarlianto ◽  
Indarto ◽  
Teguh Wibowo
Keyword(s):  
Stainless Steel ◽  
Surface Temperature ◽  
Weber Number ◽  
Steel Surface ◽  
Cooling System ◽  
Spray Cooling ◽  
Stainless Steel Surface ◽  
Temperature Decrease ◽  
Evaporation Time ◽  
Decrease Rate

Multiple droplets are drops of water that continuously dropped onto a surface. Spray cooling is an application of the use of droplet on a cooling system. Spray cooling is usually used in a cooling system of electronic devices, and material quenching. In this study, correlations between Weber number and surface temperature decrease rate during multiple droplets impingement are investigated and analyzed. Visualization process is used to help determine the evaporation time of droplets impingement by using high speed camera. Induction stove is used to maintain a stainless steel surface temperature at 120°C, 140°C, and 160°C. The Weber number was varied at 15, and 52.5 to simulate low and medium Weber number. The result of this study shows that increase in Weber number does not increase the temperature decrease rate noticeably. Whereas the Weber number decrease the time required for surface temperature to reach its lowest surface temperature. It was also found that for low and medium Weber number, Weber number affect the evaporation time of multiple droplets after impingement.

Adhesion characteristics of whole milk powder to a stainless steel surface

1998 ◽  
Vol 97 (3) ◽  
pp. 191-199 ◽  
Author(s):  
Paul R. Rennie ◽  
X.D. Chen ◽  
Antony R. Mackereth
Keyword(s):  
Stainless Steel ◽  
Steel Surface ◽  
Milk Powder ◽  
Stainless Steel Surface ◽  
Whole Milk ◽  
Whole Milk Powder
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