Household refrigerating appliances. Refrigerators, refrigerator-freezers, frozen food storage cabinets and food freezers cooled by forced air circulation. Characteristics and test methods

1996 ◽  
Keyword(s):  
Test Methods ◽  
Food Storage ◽  
Frozen Food ◽  
Forced Air ◽  
Air Circulation ◽  
Circulation Characteristics

scholarly journals Air circulation in a gastrointestinal light source box and endoscope in the era of SARS-CoV-2 and airborne transmission of microorganisms

2021 ◽  
Vol 09 (03) ◽  
pp. E482-E486
Author(s):  
Stanislas Chaussade ◽  
Einas Abou Ali ◽  
Rachel Hallit ◽  
Arthur Belle ◽  
Maximilien Barret ◽  
...  
Keyword(s):  
Light Source ◽  
Cooling System ◽  
Air Cooling ◽  
Airborne Transmission ◽  
Plastic Tube ◽  
Care Workers ◽  
Air Cooling System ◽  
Forced Air ◽  
Air Circulation ◽  
Closed Environment

Abstract Background and study aims The role that air circulation through a gastrointestinal endoscopy system plays in airborne transmission of microorganisms has never been investigated. The aim of this study was to explore the potential risk of transmission and potential improvements in the system. Methods We investigated and described air circulation into gastrointestinal endoscopes from Fujifilm, Olympus, and Pentax. Results The light source box contains a lamp, either Xenon or LED. The temperature of the light is high and is regulated by a forced-air cooling system to maintain a stable temperature in the middle of the box. The air used by the forced-air cooling system is sucked from the closed environment of the patient through an aeration port, located close to the light source and evacuated out of the box by one or two ventilators. No filter exists to avoid dispersion of particles outside the processor box. The light source box also contains an insufflation air pump. The air is sucked from the light source box through one or two holes in the air pump and pushed from the air pump into the air pipe of the endoscope through a plastic tube. Because the air pump does not have a dedicated HEPA filter, transmission of microorganisms cannot be excluded. Conclusions Changes are necessary to prevent airborne transmission. Exclusive use of an external CO2 pump and wrapping the endoscope platform with a plastic film will limit scatter of microorganisms. In the era of pandemic virus with airborne transmission, improvements in gastrointestinal ventilation systems are necessary to avoid contamination of patients and health care workers.

scholarly journals Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

2016 ◽  
Vol 20 (6) ◽  
pp. 576-580 ◽  
Author(s):  
Cristian F. Costa ◽  
Paulo C. Corrêa ◽  
Jaime D. B. Vanegas ◽  
Fernanda M. Baptestini ◽  
Renata C. Campos ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Drying Process ◽  
Drying Temperature ◽  
Air Temperatures ◽  
Nutritional Qualities ◽  
Forced Air ◽  
Air Circulation ◽  
Best Fit

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

scholarly journals Industrial Ceramic Blocks for Buildings: Clay Characterization and Drying Experimental Study

Energies ◽  
2020 ◽  
Vol 13 (11) ◽  
pp. 2834
Author(s):  
A.M. Vasconcelos da Silva ◽  
J.M.P.Q. Delgado ◽  
A.S. Guimarães ◽  
W.M.P. Barbosa de Lima ◽  
R. Soares Gomez ◽  
...  
Keyword(s):  
Mass Loss ◽  
Particle Diameter ◽  
Ceramic Materials ◽  
Raw Material ◽  
Average Particle ◽  
Ceramic Block ◽  
Ceramic Blocks ◽  
Dimensional Variation ◽  
Forced Air ◽  
Air Circulation

The conformation of a ceramic piece follows the steps of preparing the raw material, molding, lamination, drying, and firing. Drying is a thermodynamic process of heat and mass transfer, with dimensional variations of the product that requires a large amount of energy. Ceramic materials when exposed to non-uniform drying may suffer cracks and deformations, reducing their post-drying quality. Thus, this work aimed to study the drying of industrial ceramic blocks in an oven with forced air circulation. Experiments were carried out to characterize the clay and drying of the ceramic block at temperatures ranging from 50 °C to 100 °C. Results of the chemical, mineralogical, granulometric, differential thermal, and thermogravimetric analysis of the clay, and heating kinetics, mass loss, and dimensional variation of the industrial ceramic block are presented and analyzed in detail. It was found that the clay is basically composed of silica and alumina (≈ 80.96%), with an average particle diameter of 13.36 μm. The study proved that drying at high temperature and low relative humidity of the air generates high rates of mass loss, heating, and volumetric shrinkage in the ceramic product, and high thermo-hydraulic stresses, which cause the appearance and propagation of cracks, gaps, and cleavages, compromising the final quality of the product.

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