|
| ||
|
|
||
Boiling
Kinds of Boiling Terms modified by Boiling Selected AbstractsBis(fluoromesityl) Palladium Complexes, Archetypes of Steric Crowding and Axial Protection by ortho Effect , Evidence for Dissociative Substitution Processes , Observation of 19F,19F Through-Space CouplingsEUROPEAN JOURNAL OF INORGANIC CHEMISTRY, Issue 11 2004Camino Bartolomé Abstract Bisarylated complexes trans -[Pd(Fmes)2(SR2)2] [Fmes = 2,4,6-tris(trifluoromethyl)phenyl (fluoromesityl); SR2 = SMe2, tht; tht = tetrahydrothiophene] are precursors for various bisarylated fluoromesityl palladium(II) complexes by ligand-substitution reactions. Boiling under reflux in acetonitrile gives the mixed complexes trans -[Pd(Fmes)2(NCMe)(SR2)], whereas boiling under reflux in toluene leads to trans -[PdCl2L2] (L = PMe3, tBuNC, pTol-NC, 4-MePy), in the presence of neutral monodentate ligands, or to (NnBu4)[trans -Pd(Fmes)2I(SR2)] when treated with (NnBu4)I. trans -[Pd(Fmes)2(SMe2)2] reacts with bidentate ligands, also boiling under reflux in toluene, to give [Pd(Fmes)2(L,L)] [L,L = Me2bipy, 2,2, - biquinolyl, ,2N,N, -OCPy2, dppm (Ph2PCH2PPh2), dppe (Ph2PCH2CH2PPh2), pte (PhSCH2CH2SPh), ,2S,N -SPPh2Py, ,2O,N -OPPhPy2], or the bimetallic complex [Pd(Fmes)2(,-1,N:1,2,O:2,N -Py2MeCO)Pd(Fmes)(SMe2)] (characterized by X-ray diffractometry) when treated with (OH)(CH3)CPy2. The crowding associated with two Fmes groups produces several interesting features: (1) trans complexes are preferred over cis complexes, against the expected electronic preferences; (2) the low-temperature NMR spectra of several complexes, or the X-ray diffraction structure of [Pd(Fmes)2(2,2, - biquinolyl)], reveal significant structural distortions associated with steric crowding; (3) the need for boiling under reflux in the synthesis suggests a dissociative substitution mechanism, which is unknown so far for Pd; (4) some of the complexes show 19F,19F through-space couplings. (© Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2004) [source] Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing MethodJOURNAL OF FOOD SCIENCE, Issue 2 2009Y.-M. Liu ABSTRACT:, The antioxidative ability, stability of storage protein dioscorin, and the quality of fried yam chips from different cultivars of Chinese yams influenced by various processing treatments were investigated. Total phenolic content and DPPH free radical scavenging effect were found to be the highest in Mingchien (MC) and the lowest in Keelung (KL) yam. Following processing, freeze-dried yams of all varieties showed the least decrease in total phenolic compounds and DPPH radical scavenging effect, while boiling caused the greatest decrease in both. Fresh yams of all varieties contained the highest dioscorin contents comparing with their counterparts. Boiling and deep-frying caused severe protein denaturation resulting in loss of dioscorin solubility after purification. Freeze-drying resulted in increase in protein surface hydrophobicity (So); nonetheless, it attained higher total phenol content, antioxidative capacity, and dioscorin stability of yams compared with other processing treatments. The peroxide values of all yam chips increased during the initial stage, then declined with advanced storage. Fracturability of all yam chips gradually decreased, due to the absorption of moisture, with increasing storage time. [source] The Effects of Boiling and Leaching on the Content of Potassium and Other Minerals in PotatoesJOURNAL OF FOOD SCIENCE, Issue 5 2008P.C. Bethke ABSTRACT:, The white potato (Solanum tuberosum L.) is a valuable source of potassium in the human diet. While most consumers benefit from high levels of potassium in potato tubers, individuals with compromised kidney function must minimize their potassium intake. This study was undertaken to determine the effects of leaching and boiling on levels of potassium and other minerals in potato tubers. Leaching alone did not significantly reduce levels of potassium or other minerals in tubers. Boiling tuber cubes and shredded tubers decreased potassium levels by 50% and 75%, respectively. Reductions in mineral amounts following boiling were observed for phosphorus, magnesium, sulfur, zinc, manganese, and iron. There was no difference between the leaching and boiling treatment and the boiling treatment. In addition, mineral levels in tubers of 6 North American potato cultivars are reported. Significant differences in mineral levels were detected among cultivars, but they were too small to be nutritionally important. Individuals wishing to maximize the mineral nutrition benefits of consuming potatoes should boil them whole or bake, roast, or microwave them. Those who must reduce potassium uptake should boil small pieces before consuming them. [source] Effects of cultivar, root weight, storage and boiling on carbohydrate content in carrots (Daucus carota L)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2005E Margareta G-L Nyman Abstract The effects of cultivar (n = 4), root weight (n = 4), storage (5 months) and boiling (7 min) and their interactions on the content of dry matter and carbohydrates were studied and ranked in carrots. Boiling had the greatest effect and had an influence on all variables except the ratio between sucrose and the monosaccharides glucose and fructose. The choice of cultivar was also of great importance as regards glucose, fructose and sucrose content, while dietary fibre and dry matter were much less affected, or even unaffected, by this factor. Root weight and storage were consistently of less significance than boiling and cultivar. Thus dietary fibre solubility, fructose content and the ratio between sucrose and the monosaccharides glucose and fructose were independent of the root weight, while storage had no impact on the dry matter content. After storage the cultivar Lonto had lost more dry matter than the other cultivars (10% versus mean 1% for the others, P = 0.009) and the sugar ratio between sucrose and the monosaccharides glucose and fructose had increased in the cultivar Amarant, while it decreased in the other cultivars (P < 0.001). Furthermore, Amarant had a lower loss of sugars (35%) following boiling than the other cultivars (mean 39%, P = 0.002). Storage and boiling interacted concerning soluble and insoluble dietary fibre, fibre solubility and glucose content. It is concluded that the various factors (especially boiling and cultivar) gave rise to such differences in carbohydrate content and composition that they might be of nutritional importance. The results may thus provide a basis for selecting raw material when studying possible health effects of carrots. Copyright © 2004 Society of Chemical Industry [source] Occurrence of certain mycotoxins in corn and corn-based products and thermostability of fumonisin B1 during processingMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 4 2003A. M. Abd Alla El-Sayed Abstract A total of 57 samples of corn and corn-based products collected from various districts of Egypt were analyzed for Fusarium mycotoxins (T-2, diacetoxyscripenol (DAS( deoxynivalenol (DON) and fumonisin B1 (FB1) and aflatoxins. FB1 was detected in about 80%, 53.85%, 33.3%, and 28.57% of yellow corn, corn meal, white corn, and popcorn samples, respectively. The levels of FB1 ranged from 10 to 780 ,g/kg. T-2 and DAS were detected in 5% and 10% of yellow corn samples, respectively, and DON was detected in white corn and popcorn samples at levels of 28.8 and 10.1 ,g/kg, respectively. Starch samples were found to be free from Fusarium mycotoxins. Baking balady bread at 450°C/min reduced FB1 to 72.4% while baking Franco bread at 250°C/20 min reduced FB1 to 57.4%. Boiling of macaroni and corn in water completely removed FB1 from contaminated samples. On the other side, corn flakes samples were found to be contaminated with aflatoxins B1 and G1 at levels ranging from 6 to 10 ppm, whereas 2.9% of samples were contaminated with aflatoxin B1 > 35 ppm and G1 > 16 ppm. [source] A Preliminary Study on Fluid Inclusions and Mineralization of Xitieshan Sedimentary-Exhalative (SEDEX) Lead-Zinc DepositACTA GEOLOGICA SINICA (ENGLISH EDITION), Issue 4 2008WANG Lijuan Abstract The Xitieshan lead-zinc deposit is located at the northern margin of the Qaidam Basin, Qinghai Province, China, and had developed a complete marine sedimentary-exhalative system. Our preliminary study of ore-forming fluids shows that fluid inclusions in quartz from altered stockwork rocks that represent the pipe facies have a wide range of temperature and salinity. The intense fluid activities are characteristics of the pipe facies of the exhalative system. Fluid inclusions in carbonates near the unstratified ore bodies hosted in the thick-bedded marble which represents vent-proximal facies are large in size and have moderate to high temperatures. They represent unerupted sub-seafloor fluid activity. Fluids in altered stockwork rocks and carbonates have similar H2O-NaCl-CO2 system, both belonging to the sedimentary-exhalative system. The fluids migrate from the pipe facies to the unstratified ore bodies. Boiling of the fluids causes the separation of CO2 vapor and liquid H2O. When the fluids migrate into the unconsolidated thick-bedded marble, the escape of CO2, decreasing temperature and pressure as well as some involvement of seawater into the fluids result in the unmixing of fluids with high and low salinity and deposition of ore-forming materials. The two unmixed fluids were trapped in unconsolidated carbonates and the ore-forming materials were deposited in the unconsolidated carbonates to form the sedimentary-exhalative type unstratified ore bodies. The ore-forming temperature of unstratified ore bodies is up to high temperature indicating that there is a huge ore-forming potential in its deep. [source] Bis(fluoromesityl) Palladium Complexes, Archetypes of Steric Crowding and Axial Protection by ortho Effect , Evidence for Dissociative Substitution Processes , Observation of 19F,19F Through-Space CouplingsEUROPEAN JOURNAL OF INORGANIC CHEMISTRY, Issue 11 2004Camino Bartolomé Abstract Bisarylated complexes trans -[Pd(Fmes)2(SR2)2] [Fmes = 2,4,6-tris(trifluoromethyl)phenyl (fluoromesityl); SR2 = SMe2, tht; tht = tetrahydrothiophene] are precursors for various bisarylated fluoromesityl palladium(II) complexes by ligand-substitution reactions. Boiling under reflux in acetonitrile gives the mixed complexes trans -[Pd(Fmes)2(NCMe)(SR2)], whereas boiling under reflux in toluene leads to trans -[PdCl2L2] (L = PMe3, tBuNC, pTol-NC, 4-MePy), in the presence of neutral monodentate ligands, or to (NnBu4)[trans -Pd(Fmes)2I(SR2)] when treated with (NnBu4)I. trans -[Pd(Fmes)2(SMe2)2] reacts with bidentate ligands, also boiling under reflux in toluene, to give [Pd(Fmes)2(L,L)] [L,L = Me2bipy, 2,2, - biquinolyl, ,2N,N, -OCPy2, dppm (Ph2PCH2PPh2), dppe (Ph2PCH2CH2PPh2), pte (PhSCH2CH2SPh), ,2S,N -SPPh2Py, ,2O,N -OPPhPy2], or the bimetallic complex [Pd(Fmes)2(,-1,N:1,2,O:2,N -Py2MeCO)Pd(Fmes)(SMe2)] (characterized by X-ray diffractometry) when treated with (OH)(CH3)CPy2. The crowding associated with two Fmes groups produces several interesting features: (1) trans complexes are preferred over cis complexes, against the expected electronic preferences; (2) the low-temperature NMR spectra of several complexes, or the X-ray diffraction structure of [Pd(Fmes)2(2,2, - biquinolyl)], reveal significant structural distortions associated with steric crowding; (3) the need for boiling under reflux in the synthesis suggests a dissociative substitution mechanism, which is unknown so far for Pd; (4) some of the complexes show 19F,19F through-space couplings. (© Wiley-VCH Verlag GmbH & Co. KGaA, 69451 Weinheim, Germany, 2004) [source] High thermal and chemical stability of Thermus thermophilus seven-iron ferredoxinFEBS JOURNAL, Issue 23 2003Linear clusters form at high pH on polypeptide unfolding To probe the stability of the seven-iron ferredoxin from Thermus thermophilus (FdTt), we investigated its chemical and thermal denaturation processes in solution. As predicted from the crystal structure, FdTt is extremely resistant to perturbation. The guanidine hydrochloride-induced unfolding transition shows a midpoint at 6.5 m (pH 7, 20 °C), and the thermal midpoint is above boiling, at 114 °C. The stability of FdTt is much lower at acidic pH, suggesting that electrostatic interactions are important for the high stability at higher pH. On FdTt unfolding at alkaline pH, new absorption bands at 520 nm and 610 nm appear transiently, resulting from rearrangement of the cubic clusters into linear three-iron species. A range of iron,sulfur proteins has been found to accommodate these novel clusters in vitro, although no biological function has yet been assigned. [source] Critical heat flux enhancement in pool boiling using alumina nanofluidsHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 5 2010Ramakrishna Hegde Abstract The pool boiling characteristics of dilute dispersions of alumina nanoparticles in water were studied. Consistent with other nanofluid studies, it was found that a significant enhancement in critical heat flux (CHF) can be achieved at modest nanoparticle concentrations (<0.1% by volume). During experimentation and subsequent inspection, formation of a porous layer of nanoparticles on the heater surface occurred during nucleate boiling. This layer significantly changes surface texture of the heater wire surface which could be the reason for improvement in the CHF value. © 2010 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20301 [source] Film boiling heat transfer around a vertical finite-length cylinder with a convex hemispherical bottomHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 3 2010Takashi Yamada Abstract The film boiling heat transfer around a vertical silver cylinder with a convex hemispherical bottom was investigated experimentally in quiescent water at atmospheric pressure. The experiments have been carried out using a quenching method. The diameter and length of the test cylinder are 32 mm and 48 mm, respectively. The test cylinder was heated to about 600 °C in an electric furnace and then cooled in saturated or subcooled water with an immersion depth of about 100 mm. The degree of liquid subcooling was varied from 0 K to 30 K. The analytical solutions for saturated and subcooled boiling are obtained by applying a two-phase boundary layer theory for vapor film with a smooth interface. The experimental data correlates within ±15% based on the proposed prediction method. Also, the lower limit of film boiling was examined in terms of wall heat flux and degree of superheating. © 2010 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20289 [source] Temperature measurements near a heating surface at high heat fluxes in subcooled pool boilingHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 1 2010Ayako Ono Abstract In previous papers (Int J Heat Mass Transfer, 2008;50:3481,3489, 2009;52: 814,821), the authors conducted measurements of liquid,vapor structures in the vicinity of a heating surface for subcooled pool boiling on an upward-facing copper surface by using a conducting probe method. We reported that the macrolayer dryout model is the most appropriate model of the CHF and that the reason why the CHF increases with increasing subcooling is most likely that a thick macrolayer is able to form beneath large vapor masses and the lowest heat flux of the vapor mass region shifts towards the higher heat flux. To develop a mechanistic model of the CHF for subcooled boiling, therefore, it is necessary to elucidate the effects of local subcooling on boiling behaviors in the vicinity of a heating surface. This paper measured local temperatures close to a heating surface using a micro-thermocouple at high heat fluxes for water boiling on an upward-facing surface in the 0 to 40 K range of subcooling. A value for the effective subcooling, defined as the local subcooling during the period while vapor masses are being formed was estimated from the detected bottom peaks of the temperature fluctuations. It was established that the effective subcooling adjacent to the surface remains at considerably lower values than the bulk liquid subcooling. This suggests that, from nucleation to coalescence, the subcooling of a bulk liquid has a smaller effect on the behavior of primary bubbles than the extent of the subcooling would appear to suggest. An empirical correlation of the effective subcooling is proposed to provide a step towards quantitative modeling of the CHF for subcooled boiling. © 2009 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20277 [source] The heat transfer heterogeneities of bends in flow boiling of hairpin tubesHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 8 2009Meng Meng Abstract A series of visual experiments were conducted for liquid, vapor two-phase flow in hairpin tubes, and it was observed that most of the nucleation sites were located at the outer tube wall of the bend. From the simulation, it was concluded that the uneven velocity distribution in the bend induced the heat transfer heterogeneity. Furthermore, the nucleation of both the inner and outer tube wall of the bend and the wall temperature distribution were discussed to understand the physical phenomena. © 2009 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20269 [source] An experimental investigation on spreading of droplets with evaporation and nucleationHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 1 2009Gui Lu Abstract An experimental investigation was conducted to visually observe the dynamic characteristics of water droplets with evaporation and nucleation on stainless steel and polished silicon surfaces. The water droplet diameter, contact area, and spreading speed were measured using a high-speed CCD camera at surface temperatures ranging from 110°C to 190°C, and a model was proposed to describe the dynamic behavior of droplet spreading. The spreading of water droplets under evaporation and nucleate boiling is highly dependent on the dynamic bubble behavior in the droplets, particularly bubble volume, bubble interaction, as well as the surface properties and temperature. Water droplets were easiest to spread at the surface temperature of 130 °C, and the spreading tendency increased with increasing surface coarseness. © 2008 Wiley Periodicals, Inc. Heat Trans Asian Res; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20231 [source] Experimental research of boiling heat transfer of smooth and screwed tubeHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 2 2007Maode Li Abstract In this paper, based on the analog theory of heat transfer research, we performed an analog experiment on boiling heat transfer in smooth tube and screwed tubes. These are widely used in the high pressure generator of lithium bromide absorption refrigeration. From the experimental research, we obtained a series of results on the boiling heat transfer of a single smooth tube and three screwed tubes. The working condition is near the zone of bubble boiling and the overheat wall temperature ranges from 2,7 °C, with a fluid medium of pure water and salt water solution. These results agreed well with the known results, and are significant for the practical design and application of a high pressure generator of lithium bromide absorption for refrigeration. © 2007 Wiley Periodicals, Inc. Heat Trans Asian Res, 36(2): 74,84, 2007; Published online in Wiley InterScience (www.interscience. wiley.com). DOI 10.1002/htj.20145 [source] Characteristics of boiling curve in transition region between nucleate boiling and film boilingHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 1 2006M. Monde Abstract An experimental study has been carried out for estimating surface temperature and heat flux during both a transient heating process from nucleate boiling to film boiling and a cooling process in the reverse direction. Experiments were at atmospheric pressure, and calculations used a newly developed inverse solution. Three different materials, gold, copper, and brass, were employed to make clear the effect of thermal properties on the boiling curves in the transient region including the maximum and minimum heat fluxes. It was determined that the histories of surface temperature and heat flux for the transition boiling region during either heating or cooling process can be tracked well. The experiment shows that hysteresis exists in the heating and cooling processes for the transition region while no hysteresis exists in the nucleate boiling region, except that the maximum heat fluxes reached during the heating and cooling processes are much different. It was found that the characteristics for the heating process are minimally influenced by thermal properties, while characteristics of the cooling process are greatly affected. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 35(1): 20,34, 2006; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20097 [source] Boiling heat transfer in a narrow space controlled by punched interference plateHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 7 2004Ryohachi Shimada Abstract An experiment on pool boiling in methanol was performed for a case in which the boiling space was controlled by an interference plate with many holes. The narrow space, 0.12 mm in thickness, between the heat transfer surface and the interference plate was hermetically sealed at the perimeter. Therefore, the vapor and liquid were only exchanged through the holes in the interference plate. The degree of superheat at the onset of boiling was 0.7 K without overshoot at 10-mm plate thickness, 1-mm hole diameter, and 3.85-mm hole pitch. The critical heat flux obtained was the same value without the interference plate mentioned above. The interference plate disturbed free convection and a superheat layer was provided under small heat flux on the heat transfer surface. The critical bubble diameter for the onset of boiling was decreased as the temperature of the superheat layer was increased. Thus, the degree of superheat at the onset of boiling was decreased. © 2004 Wiley Periodicals, Inc. Heat Trans Asian Res, 33(7): 462,471, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20028 [source] Experimental research of pool boiling heat transfer in horizontal narrow spacesHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 5 2004Enshen Long Abstract Much progress has been made in high-performance electronic chips, the miniaturization of electronic circuits and other compact systems recently, which brings about a great demand for developing efficient heat removal techniques to accommodate these high heat fluxes. With this objective in mind, experiments were carried out on five kinds of test elements with distilled water and ethanol as working liquids. The test elements used in these experiments consisted of five parallel discs with diameters varying from 5 mm to 40 mm. The experiments were performed with the discs oriented horizontally and uniform heat fluxes applied at the bottom surfaces. The influence of narrow spacing, space size, working liquid property, and heat flux on boiling heat transfer performance in narrow spaces has been investigated. Experimental results showed that the boiling heat transfer coefficient of a narrow space was 3 to 6 times higher than that of pool boiling when the narrow space size and heat flux combine adequately, but the critical heat flux was lower than that of pool boiling. © 2004 Wiley Periodicals, Inc. Heat Trans Asian Res, 33(5): 307,315, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20017 [source] Shape of "True" transition boiling curve and two-mode boilingHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 7 2003Duu-Jong Lee Abstract Two-mode boiling could occur on the same heating element, which provided information on the criterion separating the stable and metastable boiling regimes. The "equal-area" criterion based on the complete boiling curve interpreted the criterion of coexistence of the two boiling modes. However, the transition boiling curve could not be constructed by the pool boiling tests. Literature works adopted various correlations of transition boiling curves for analysis, but failed to recognize the possible errors incorporated in such an approximation. This paper demonstrated the relative errors embedded in calculating the equal-area criterion by assuming various shapes of the transition boiling curve. © 2003 Wiley Periodicals, Inc. Heat Trans Asian Res, 32(7): 593,601, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.10113 [source] Prediction of critical heat flux on natural convective boiling in vertical short-thick tube submerged in saturated liquidHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 5 2003Zhen-Hua Liu Abstract An experimental and semitheoretical study was carried out for the critical heat flux (CHF) on natural convective boiling in uniformly heated vertical short-thick tubes and vertical short-thick annular tubes submerged in saturated liquids. By adapting a mathematical dealing method based on the theoretical formulas of CHF of both the natural convective boiling in vertical narrow-long tubes and the pool boiling, a simple semitheoretical formula was derived. The new formula expands the prediction range of CHF from pool boiling of vertical plates to very long vertical tubes and agrees well with the data of the tubes, annular tubes submerged in water or other liquids under various pressure conditions. © 2003 Wiley Periodicals, Inc. Heat Trans Asian Res, 32(5): 402,410, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.10103 [source] Micro-bubble emission boiling from horizontal and vertical surfaces to subcooled parallel flow waterHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 2 2003Satoshi Kumagai Abstract Heat removal of more than 10 MW/m2 in heat flux has been required in high-heat-generation equipment in nuclear fusion reactors. In some conditions of water subcooling and velocity, there appears an extraordinary high heat flux boiling in the transition boiling region. This boiling regime is called micro-bubble emission boiling (MEB) because many micro-bubbles are spouted from the heat transfer surface accompanying a huge sound. The study intent is to obtain heat transfer performance of MEB in horizontal and vertical heated surfaces to parallel flow of subcooled water, comparing with CHF of this system. Three types of MEB with different heat transfer performance and bubble behavior are observed according to the flow velocity and liquid subcooling. © 2003 Wiley Periodicals, Inc. Heat Trans Asian Res, 32(2): 130,140, 2003; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.10077 [source] Pool boiling heat transfer in binary mixtures of ammonia/water: Effect of heat of dilution and dissolution on heat transfer coefficientHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 4 2002Toshiaki Inoue Abstract Nucleate boiling heat transfer coefficients were measured on a horizontal heated wire during the pool boiling of non-azeotropic mixtures of ammonia/water. The experiment was carried out at pressures of 0.4 and 0.7 MPa, at heat fluxes below 2.0 × 106 W/m2, and over a range of mass fraction. The heat transfer coefficients in the mixtures were smaller than those in single-component substances. No existing correlation is found to predict boiling heat transfer coefficients over the range of mass fraction of interest. In the mixtures of the ammonia/water, the heats of dilution and dissolution were generated near a liquid surface while vapor with a rich concentration of ammonia was condensed and then was diffused into the bulk liquid; while in most other mixtures, little heat was generated during any dilution and dissolution. In relation to the heat generated, the effect of the heats of dilution and dissolution on pressure and temperature in a system (pressure vessel) is shown herein. © 2002 Wiley Periodicals, Inc. Heat Trans Asian Res, 31(4): 272,283, 2002; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.10034 [source] Heat transfer for Marangoni-driven boundary layer flowHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 2 2002David M. Christopher Abstract Marangoni convection induced by variation of the surface tension with temperature along a surface influences crystal growth melts and other processes with liquid,vapor interfaces, such as boiling in both microgravity and normal gravity in some cases. This paper presents the Nusselt number for Marangoni flow over a flat surface calculated using a similarity solution for both the momentum equations and the energy equation assuming developing boundary layer flow along a surface. Solutions are presented for the surface velocity, the total flow rate, and the Nusselt number for various temperature profiles, Marangoni numbers, and Prandtl numbers. For large bubbles, the predicted boundary layer thickness would be less than the bubble diameter, so the curvature effects could be neglected and this analysis could be used as a first estimate of the effect of Marangoni flow around a vapor bubble. © 2002 Scripta Technica, Heat Trans Asian Res, 31(2): 105,116, 2002; DOI 10.1002/htj.10019 [source] Enhancement of boiling heat transfer in restricted spaces in compact horizontal tube bundlesHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 5 2001Zhen-Hua Liu Abstract ln desalinization devices and some heat exchangers making use of low-quality heat energy, both wall temperatures and heat fluxes of heated tubes are quite low and generally cannot cause boiling in flooded-type tube bundle evaporators with a large tube spacing. But when the tube spacing is very small, boiling in restricted spaces can occur and induce a higher heat transfer than that of a falling film or pool boiling at the same heat flux. This study investigated experimentally the effects of tube spacing, positions of tubes, and heating status of tubes as well as surface status (smooth and roll-worked) on boiling in restricted spaces in compact horizontal tube bundle evaporators under atmospheric pressure. The experimental results provide a restricted space boiling database for water in smooth and enhanced surface tube bundles. Of particular importance is information concerning the influence of tube spacing of flooded-type tube bundle evaporators, especially for the case of zero pitch, when the neighboring tubes are contacting each other. © 2001 Scripta Technica, Heat Trans Asian Res, 30(5): 394,401, 2001 [source] A spectral-element method for modelling cavitation in transient fluid,structure interactionINTERNATIONAL JOURNAL FOR NUMERICAL METHODS IN ENGINEERING, Issue 15 2004M. A. Sprague Abstract In an underwater-shock environment, cavitation (boiling) occurs as a result of reflection of the shock wave from the free surface and/or wetted structure causing the pressure in the water to fall below its vapour pressure. If the explosion is sufficiently distant from the structure, the motion of the fluid surrounding the structure may be assumed small, which allows linearization of the governing fluid equations. In 1984, Felippa and DeRuntz developed the cavitating acoustic finite-element (CAFE) method for modelling this phenomenon. While their approach is robust, it is too expensive for realistic 3D simulations. In the work reported here, the efficiency and flexibility of the CAFE approach has been substantially improved by: (i) separating the total field into equilibrium, incident, and scattered components, (ii) replacing the bilinear CAFE basis functions with high-order Legendre-polynomial basis functions, which produces a cavitating acoustic spectral element (CASE) formulation, (iii) employing a simple, non-conformal coupling method for the structure and fluid finite-element models, and (iv) introducing structure,fluid time-step subcycling. Field separation provides flexibility, as it admits non-acoustic incident fields that propagate without numerical dispersion. The use of CASE affords a significant reduction in the number of fluid degrees of freedom required to reach a given level of accuracy. The combined use of subcycling and non-conformal coupling affords order-of-magnitude savings in computational effort. These benefits are illustrated with 1D and 3D canonical underwatershock problems. Copyright © 2004 John Wiley & Sons, Ltd. [source] Influence of magnetic field on two-phase flow convective boiling of some refrigerant mixturesINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 15 2005Samuel M. Sami Abstract In this paper, an experimental study on the influence of magnetohydrodynamic (MHD) on heat transfer characteristics of two-phase flow boiling of some refrigerant mixtures in air/refrigerant horizontal enhanced surface tubing is presented. Correlations were proposed to predict the impact of MHD on the heat transfer characteristics such as average heat transfer coefficients, and pressure drops of R-507, R-404A, R-410A, and R-407C in two-phase flow boiling inside enhanced surface tubing. In addition, it was found that the refrigerant mixture's pressure drop is a weak function of the mixture's composition. It was also evident that the proposed correlations for predicting the heat transfer characteristics were applicable to the entire heat and mass flux, investigated in the present study. The deviation between the experimental and predicted value using new and improved correlations for the heat transfer coefficient and pressure drop were less than ±20%, for the majority of data. Copyright © 2005 John Wiley & Sons, Ltd. [source] Pool boiling on a superhydrophilic surfaceINTERNATIONAL JOURNAL OF ENERGY RESEARCH, Issue 2 2003Y. Takata Abstract Titanium Dioxide, TiO2, is a photocatalyst with a unique characteristic. A surface coated with TiO2 exhibits an extremely high affinity for water when exposed to UV light and the contact angle decreases nearly to zero. Inversely, the contact angle increases when the surface is shielded from UV. This superhydrophilic nature gives a self-cleaning effect to the coated surface and has already been applied to some construction materials, car coatings and so on. We applied this property to the enhancement of boiling heat transfer. An experiment involving the pool boiling of pure water has been performed to make clear the effect of high wettability on heat transfer characteristics. The heat transfer surface is a vertical copper cylinder of 17 mm in diameter and the measurement has been done at saturated temperature and in a steady state. Both TiO2 -coated and non-coated surfaces were used for comparison. In the case of the TiO2 -coated surface, it is exposed to UV light for a few hours before experiment and it is found that the maximum heat flux (CHF) is about two times larger than that of the uncoated surface. The temperature at minimum heat flux (MHF) for the superhydrophilic surface is higher by 100 K than that for the normal one. The superhydrophilic surface can be an ideal heat transfer surface. Copyright © 2002 John Wiley & Sons, Ltd. [source] Effect of different cooking methods on the antioxidant activity of some vegetables from PakistanINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2008Bushra Sultana Summary The effects of different cooking methods (boiling, frying and microwave cooking) on the antioxidant activity of some selected vegetables (peas, carrot, spinach, cabbage, cauliflower, yellow turnip and white turnip) were assessed by measuring the total phenolic contents (TPC), reducing power and percentage inhibition in linoleic acid system. TPC (gallic acid equivalents g/100 g of dry weight) and reducing power of the methanolic extracts of raw-, microwaved-, boiled- and fried vegetables ranged 0.333,2.97, 0.52,2.68, 0.48,2.08, 1.00,2.02 and 0.391,2.24, 0.822,1.10, 0.547,1.16, 0.910,4.07, respectively. The level of inhibition of peroxidation ranged 71.4,89.0, 66.4,87.3, 73.2,89.2 and 77.4,91.3%, respectively. Antioxidant activity of the vegetables examined was appreciably affected because of varying cooking treatments. TPC of vegetables, generally, decreased by boiling, frying and microwave cooking. There was a significant (P < 0.05) increase in reducing power as a result of frying. However, boiling and microwave cooking did not affect reducing power. Inhibition of peroxidation increased by boiling and frying, whereas, in contrast it was decreased by microwave cooking. The results of the present investigation showed that all the cooking methods affected the antioxidant properties of the vegetables; however, microwave treatment exhibited more deleterious effects when compared with those of other treatments. Thus an appropriate method might be sought for the processing of such vegetables to retain their antioxidant components at maximum level. [source] CHANGES IN MAJOR ANTIOXIDANT COMPOUNDS DURING AGING OF TRADITIONAL BALSAMIC VINEGARJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2010ELENA VERZELLONI ABSTRACT Traditional balsamic vinegar (TBV) shows antioxidant capacity that increases passing from cask 5, containing the youngest vinegar, to cask 1 containing the oldest vinegar. This increase in antioxidant capacity is a consequence of both the concentration of compounds already present and of new antioxidants formation and is positively related to the increase in the polyphenolic content and in the Maillard reaction/caramellization products. During TBV aging, some reactions involving flavonoids and tannins take place. Tannins can undergo acid-catalyzed cleavage of their interflavonoid bonds with subsequent condensation of other flavonoid molecules. In addition, the low pH, the decrease of the water content and the presence of aldehydes, may promote flavonoids polycondensation. These reactions explain the observed increase in polymeric phenolic compounds and the decrease in monomeric flavonoids. During TBV aging an increase in the browning index is observed as a consequence of the polycondensation reactions of flavonoids and of brown melanoidins accumulation. PRACTICAL APPLICATIONS Traditional balsamic vinegar is a potentially healthy seasoning with high antioxidant capacity that increases during the aging resulting in a product with a strong antioxidant capacity and rich in phenolic compounds such as phenolic acids, monomeric catechins, flavonols and tannins. It also contains other antioxidants such as melanoidins derived from the Maillard and caramelization reaction that occur during must boiling and traditional balsamic vinegar aging. Independently of their bioavailability, traditional balsamic vinegar can contribute to supply antioxidant molecules that play an important role in protecting the gastrointestinal tract itself against peroxidation, thereby limiting the formation of detrimental lipid degradation products. [source] EFFECTS of THERMAL TREATMENTS ON TEXTURE of SOY PROTEIN ISOLATE TOFUJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2000LEE KAH HUI Effects of three thermal treatments; boiling at 100C and retorting at 110 and 121C, on texture of soy protein isolate tofu were studied for a range of heating times. Retorted tofu showed a shrinkage of 18,25% of its original size and a loss of 6,12% of its original moisture. Tofu processed at high temperatures and long heating times developed higher values of texture profile parameters than tofu processed at lower temperature and shorter heating times. the thermal treatment of tofu at elevated conditions also caused an increase in sensory hardness and a decrease in moistness and overall acceptability of the tofu. the increase in texture profile values appeared to be mirrored by a decrease in protein solubility in 1% sodium dodecyl sulfate solvent and a reduction in moisture content of the tofu. the formation of disulfides linkages at elevated temperatures and during heating at 100C stabilized protein aggregates that were initially formed by hydrophobic interactions. Formation of the disulfides and shrinkage of tofu as a result of moisture loss were suggested as the major reason for decreased sensory values of thermally processed soy protein isolate tofu. [source] EFFECTS OF COOKING METHODS ON SENSORY QUALITIES AND CAROTENOID RETENTION IN SELECTED VEGETABLES,JOURNAL OF FOOD QUALITY, Issue 5 2006MONIQUE D. NUNN ABSTRACT The effects of induction boiling, conventional boiling and microwave steaming on the sensory qualities and carotenoid retention of broccoli, carrots, green beans and sweet potatoes were investigated. Significantly higher cooking yields were obtained for vegetables that were induction and conventionally boiled. No differences in the retentions of alpha-carotene (, -carotene), beta-carotene (, -carotene) and lutein/zeaxanthin were observed for vegetables by the cooking method, with the exception of , -carotene retention in broccoli and sweet potatoes where retentions were higher for those that were induction boiled (90.3 and 86.1%, respectively) than those that were microwave steamed (62.2 and 66.4%, respectively). A trained panel judged the color scores of three vegetables by the cooking method as similar. The mean flavor scores (1 = extremely bland; 9 = extremely intense) for three vegetables that were conventional (4.7,5.4) and induction (5.3,5.5) boiled were lower than those that were microwave steamed (5.9,7.0). The mean texture scores (1 = extremely mushy/tender; 9 = extremely firm/tough) for all induction-boiled (5.0,6.0) vegetables were higher than those that were conventionally boiled (3.4,5.2) and lower than those that were microwave steamed (5.1,6.6). [source] | ||||||||||||||||||||||