scholarly journals INVESTIGATION OF MATERIALS FOR USE IN A HEAT TRANSFER SYSTEM CONTAINING LIQUID LEAD OR BISMUTH. FINAL REPORT. Report No. 16

1954 ◽  
Author(s):  
O.C. Shepard ◽  
J.R. Morgan ◽  
R. Parkman
Keyword(s):  
Heat Transfer ◽  
Liquid Lead ◽  
Final Report ◽  
Transfer System ◽  
Heat Transfer System

Preliminary design of EU DEMO helium-cooled breeding blanket primary heat transfer system

2018 ◽  
Vol 136 ◽  
pp. 1567-1571 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
P.A. Di Maio ◽  
G. Federici
Keyword(s):  
Heat Transfer ◽  
Preliminary Design ◽  
Transfer System ◽  
Heat Transfer System

Exergy Analysis for Main Heat Transfer System of CEFR

2021 ◽  
Author(s):  
Yanyu Chen ◽  
Ganggang Li ◽  
Lei Chen ◽  
Binbin Qiu
Keyword(s):  
Heat Transfer ◽  
Exergy Analysis ◽  
Transfer System ◽  
Heat Transfer System

Progress in the design development of EU DEMO helium-cooled pebble bed primary heat transfer system

2019 ◽  
Vol 146 ◽  
pp. 2416-2420 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
F. D’Aleo ◽  
P.A. Di Maio ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Transfer System ◽  
Design Development ◽  
Pebble Bed ◽  
Heat Transfer System

scholarly journals Heat Transfer during Steaming of Bread

2014 ◽  
Vol 10 (4) ◽  
pp. 613-623 ◽  
Author(s):  
Victoria K. Ananingsih ◽  
Edda Y. L. Sim ◽  
Xiao Dong Chen ◽  
Weibiao Zhou
Keyword(s):  
Heat Transfer ◽  
Three Dimensional ◽  
Euler Method ◽  
Heating Process ◽  
Temperature Profiles ◽  
Transfer System ◽  
Physicochemical Changes ◽  
Steamed Bread ◽  
Predicted Values ◽  
Heat Transfer System

Abstract Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system. In this study, a mathematical model was developed to describe the heat transfer system in the bread being steaming throughout the heating process. The Forward Euler method was employed for solving the three-dimensional partial differential equation set for heat transfer to produce temperature profiles at a number of individual locations in the steamed bread during its steaming. All the comparisons between the model-predicted values and the experimental results produced root mean square error values ranged from 1.391 to 3.545 and R2 values of all greater than 0.93. Therefore, it is confirmed that the model has a good performance and can be used to predict temperature profiles in the bread during steaming.

Sign in / Sign up

Export Citation Format

Share Document