Electron and ion transport in gaseous methanol and water: density and temperature effects

1983 ◽  
Vol 61 (7) ◽  
pp. 1664-1670 ◽  
Author(s):  
Norman Gee ◽  
Gordon R. Freeman

Electron and cation mobilities in methanol and water vapor measured at 293 ≤ T (K) ≤ 617 were used to estimate the corresponding momentum transfer cross sections. The electron cross sections correlate with the square of the dipole moment. Unlike the nonpolar gases, where the average cross section for electrons σavc.c is only 0.01–0.1 times that for cations σavc.+, methanol has σav.c ≈ 0.5σavc.+ and water has σavc.c ≈ σavc.+. The thermal electrons exchange energy with the molecules mainly through molecular rotational modes, as opposed to elastic modes.The onset of electron quasilocalization in the saturated vapor occurs at nql ≈ 5 × 1025 molecules/m3 (nql/nc = 0.010) in methanol and 3 × 1025 (nql/nc ≈ 0.003) in water. These are about 10-fold lower densities than in hydrocarbons, where nql/nc ≈ 0.1. The loffe–Regel limit for quasifree states gives nql ≈ 0.36 × (Tnμc)ql, which holds quite well when the gas molecules are relatively rigid. However, for flexible molecules such as the n-alkanes larger than propane, the loffe–Regal limit predicts too large values for nql.The density normalized mobility of cations nμ+ in saturated methanol vapor is constant at 1.02 × 1021 molecules/m V s up to 67 × 1025 molecules/m3 (25 Amagats). In saturated water vapor nμ+ = 1.87 × 1021 molecules/m V s up to 30 × 1025 molecules/m3 (11 Amagats).

2016 ◽  
Vol 29 (2) ◽  
pp. 127-134 ◽  
Author(s):  
A. V. Klimkin ◽  
A. N. Kuryak ◽  
Yu. N. Ponomarev ◽  
A. S. Kozlov ◽  
S. B. Malyshkin ◽  
...  

1980 ◽  
Vol 127 (10) ◽  
pp. 2180-2181 ◽  
Author(s):  
J. M. Albella ◽  
L. Fernández‐Navarrete ◽  
J. M. Martínez‐Duart

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.


2014 ◽  
Vol 88 (9) ◽  
pp. 1450-1455 ◽  
Author(s):  
N. P. Malomuzh ◽  
P. V. Makhlaichuk ◽  
S. V. Khrapatyi

2001 ◽  
Vol 105 (29) ◽  
pp. 7155-7156 ◽  
Author(s):  
G. E. Walrafen ◽  
W.-H. Yang ◽  
Y. C. Chu

2008 ◽  
Author(s):  
T. Futatsuki ◽  
T. Oe ◽  
H. Aoki ◽  
N. Komatsu ◽  
C. Kimura ◽  
...  

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