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Bubble Growth (bubble + growth)
Selected AbstractsBehaviors of micro-layer in micro-channel boiling system applying laser extinction methodHEAT TRANSFER - ASIAN RESEARCH (FORMERLY HEAT TRANSFER-JAPANESE RESEARCH), Issue 1 2006Yoshio Utaka Abstract To elucidate the mechanism and characteristics of boiling heat transfer in a micro-channel vaporizer, the experimental investigation of the micro-layer thickness that formed between the heating surface and vapor generated was important. The micro-layer thickness was measured applying the laser extinction method for channel gap sizes of 0.5, 0.3, and 0.15 mm. It was clarified that the gap size, the rate of bubble growth, and the distance from the incipient bubble site have an effect on the micro-layer thickness in a micro-channel boiling system. The initial micro-layer thickness grew with an increase of the velocity of bubble forefront to moderate the value of the velocity. In the region of greater velocity, the thickness was constant for each gap. The distributions of the initial thickness of micro-layer on the heat transfer surface were shown. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 35(1): 35,46, 2006; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/htj.20096 [source] DEVELOPMENT OF DYNAMIC MODULUS AND CELL OPENING OF DOUGH DURING BAKINGJOURNAL OF TEXTURE STUDIES, Issue 1 2005AJAY PAL SINGH ABSTRACT The dynamic shear modulus (elastic and viscous modulus) development of dough during baking was studied. Flooded parallel plate geometry was used to monitor the rheological changes of commercially available canned doughs (bread dough, bun dough and biscuit dough). The normal force exerted on the upper plate by the expanding dough was measured to study the cell-opening event. The dough-baking process was simulated in a rheometer oven. The morphology of baked dough was studied using a scanning electron microscope to elucidate the effect of ingredients and process parameters on the properties of the final baked product. Three stages of modulus development were observed during the baking process: bubble growth and packing, rapid expansion/starch gelatinization and final curing. The cell opening coincided with the sudden rise in modulus caused by starch gelatinization. The rate at which starch gelatinization takes place controls the temperature of the cell opening. The type and concentration of various ingredients have a greater effect on the modulus and on the cell opening than the heating rates. Frequency dependence was observed during baking, but the effect on modulus development diminished at higher frequencies. [source] Conventional and nanometric nucleating agents in poly(,-caprolactone) foaming: Crystals vs. bubbles nucleationPOLYMER ENGINEERING & SCIENCE, Issue 2 2008Carlo Marrazzo The aim of this article was to investigate the nucleating ability of different nucleating agents for the foaming of poly(,-caprolactone), a biodegradable, semicrystalline polymer. In particular, the efficiency of the nucleating agent in inducing the formation of the gaseous phase has been compared to the efficiency in inducing the formation of the crystalline phase. In effect, in foaming of semicrystalline polymers, bubble nucleation and crystal nucleation are concurrent and somehow interacting phenomena. Here, these two aspects have been evidenced and clarified. Foams were prepared by using a batch process with the pressure quench method, with nitrogen and carbon dioxide as the blowing agents. Conventional and novel nucleating agents were used: talc has been compared to several novel nanometric particles of different geometries and dimensions, such as titanium dioxide and alumina powders, exfoliated and intercalated clays, and carbon nanotubes. Foam densities and morphologies, in terms of number of cells per initial unit volume, were measured and found to depend both on crystalline phase nucleation and gaseous phase nucleation. In fact, the different nucleating agents, depending on shape, dimension, and surface functionalization, selectively nucleated the crystallites and/or the bubbles, affecting, respectively, bubble growth (and, hence, final foam density) and bubble nucleation (and, hence, cell number density,morphology). POLYM. ENG. SCI., 2008. © 2007 Society of Plastics Engineers [source] ,Bubble chamber model' of fast atom bombardment induced processesRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 15 2003Marina V. Kosevich A hypothesis concerning FAB mechanisms, referred to as a ,bubble chamber FAB model', is proposed. This model can provide an answer to the long-standing question as to how fragile biomolecules and weakly bound clusters can survive under high-energy particle impact on liquids. The basis of this model is a simple estimation of saturated vapour pressure over the surface of liquids, which shows that all liquids ever tested by fast atom bombardment (FAB) and liquid secondary ion mass spectrometry (SIMS) were in the superheated state under the experimental conditions applied. The result of the interaction of the energetic particles with superheated liquids is known to be qualitatively different from that with equilibrium liquids. It consists of initiation of local boiling, i.e., in formation of vapour bubbles along the track of the energetic particle. This phenomenon has been extensively studied in the framework of nuclear physics and provides the basis for construction of the well-known bubble chamber detectors. The possibility of occurrence of similar processes under FAB of superheated liquids substantiates a conceptual model of emission of secondary ions suggested by Vestal in 1983, which assumes formation of bubbles beneath the liquid surface, followed by their bursting accompanied by release of microdroplets and clusters as a necessary intermediate step for the creation of molecular ions. The main distinctive feature of the bubble chamber FAB model, proposed here, is that the bubbles are formed not in the space and time-restricted impact-excited zone, but in the nearby liquid as a ,normal' boiling event, which implies that the temperature both within the bubble and in the droplets emerging on its burst is practically the same as that of the bulk liquid sample. This concept can resolve the paradox of survival of intact biomolecules under FAB, since the part of the sample participating in the liquid,gas transition via the bubble mechanism has an ambient temperature which is not destructive for biomolecules. Another important feature of the model is that the timescale of bubble growth is no longer limited by the relaxation time of the excited zone (,10,12,s), but rather resembles the timescale characteristic of common boiling, sufficient for multiple interactions of gas molecules and formation of clusters. Further, when the bubbles burst, microdroplets are released, which implies that FAB processes are similar to those in spraying techniques. Thus, two processes contribute to the ion production, namely, release of volatile solvent clusters from bubbles and of non-volatile solute from sputtered droplets. This view reconciles contradictory views on the dominance of either gas-phase or liquid-phase effects in FAB. Some other effects, such as suppression of all other ions by surface-active compounds, are consistent with the suggested model. Copyright © 2003 John Wiley & Sons, Ltd. [source] | ||||||||||