نتایج جستجو برای: overall volumetric mass transfer

تعداد نتایج: 1194288  

Journal: :journal of computational & applied research in mechanical engineering (jcarme) 2014
j. prakash k. s. balamurugan s. vijaya kumar varma

an analytical study was performed to study effects of thermo-diffusion and chemical reactions on a three-dimensional mhd mixed convective flow of dissipative fluid along an infinite vertical porous plate with transverse sinusoidal suction velocity. the parabolic partial differential equations governing the fluid flow, heat transfer, and mass transfer were solved using perturbation technique and...

Understanding the kinetics of gas hydrate formation is essential to model and predict the hydrate formation (or dissociation) process. In the present paper, we investigated the formation of pure propane gas hydrate as a former gas. In this regard, several experiments were conducted to measure the rate of hydrate formation under various pressures (410 to 510 kPa) and temperatures (274 K to 277 K...

An experimental and theoretical energy and exergy analysis was conducted for a cylindrical cavity receiver employed in a parabolic dish collector. Based on simultaneous energy and exergy analysis, the receiver average wall temperature and overall heat transfer coefficient were determined. A simplified Nusselt number for Heat Transfer Fluid (HTF) through the receiver as a function of Reynolds an...

Journal: :journal of particle science & technology 2015
vahid madadi avargani amir rahimi touraj tavakoli gheinani

an experimental and theoretical energy and exergy analysis was conducted for a cylindrical cavity receiver employed in a parabolic dish collector. based on simultaneous energy and exergy analysis, the receiver average wall temperature and overall heat transfer coefficient were determined. a simplified nusselt number for heat transfer fluid (htf) through the receiver as a function of reynolds an...

Journal: :international journal of advanced design and manufacturing technology 0
navid bozorgan nariman bozorgan

a thermodynamic analysis of the counter flow wet cooling tower (cwct) in the steelmaking unit of the khuzestan steel company (ksc) is performed in this paper. we evaluated both energy and exergy formulations for analyzing the heat and mass transfer, exergy and second-law efficiency in this cooling tower. the lewis factor le f is an indication of the relative rates of heat and mass transfer in a...

2001
Yan Ji

Based on the classical Pennes bioheat equation and oxygen diffusion equation, a new coupled heat-mass transfer model for characterizing the cerebral circulatory arrest is proposed. Two cooling approaches (the surface cooling and volumetric cooling) are applied to analyze the effect of hypothermia on the transient temperature and the oxygen consumption rate in different regions of brain. It is s...

2014
M. Ben Yahia D. Clodic

This paper presents an expert system for maintenance of one stage compression refrigerating systems. First a steady state model was developed to estimate significant parameters useful for the diagnosis of the functioning state of the plant. The inputs of the model are data coming from sensors installed on the plant. In our study we concluded the necessity of redunduncies to treat efficiently se...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2010
ferial nosratinia mohammad reza omidkhah dariush bastani ali akbar saifkordi

in this research mass transfer coefficient under jetting regime in different directions (from dispersed to continuous and continuous to dispersed phase) has been studied using an experimental setup. n-butanol-succinic acid-water with low interfacial tension has been selected as experimental chemical system. the effects of various parameters such as jet velocity, nozzle diameter and the height o...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
hassan sabbaghi aman mohammad ziaiifar mahdi kashaninejad

introduction: frying phenomena occur during the immersion of the product in oil at a temperature of 150–200 ºc, where a simultaneous heat and mass transfer take place. this is the most popular thermal processes of potato cooking. this fast drying is critical to improve the mechanical and structural properties of the final product. these conditions lead to high heat transfer rates, rapid cooking...

The CFD simulation has been undertaken concerning natural convection heat transfer of a nanofluid in vertical square enclosure, whose dimension, width height length (mm), is 40 40 90, respectively. The nanofluid used in the present study is -water with various volumetric fractions of the alumina nanoparticles ranging from 0-3%. The Rayleigh number is . Fluent v6.3 is used to simulate nanofluid ...

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