期刊文献+
共找到3篇文章
< 1 >
每页显示 20 50 100
Impact of radiation,melting,and chemical reaction on magnetohydrodynamics nanoparticle aggregation flow across parallel plates
1
作者 Ram Prakash SHARMA J.K.MADHUKESH +3 位作者 Sunendra SHUKLA Amal ABDULRAHMAN B.C.PRASANNAKUMARA k.v.nagaraja 《Journal of Central South University》 SCIE EI CAS CSCD 2024年第10期3715-3729,共15页
The heat transfer between two corresponding plates,disks,and concentric pipes has many applications,including water cleansing and lubrication.Furthermore,TiO_(2)-water-based nanofluids are used widely because it is us... The heat transfer between two corresponding plates,disks,and concentric pipes has many applications,including water cleansing and lubrication.Furthermore,TiO_(2)-water-based nanofluids are used widely because it is useful for operating and controlling the temperature,especially in photovoltaic technology and solar panels.Motivated by these applications,the current study is based on the nanoparticle aggregation effect on magnetohydrodynamics(MHD)flow via rotating parallel plates with the chemical reaction.To achieve maximum heat transportation,the Bruggeman model is used to adapt the Maxwell model.Also,melting and thermal radiation effects are considered in the modeling to discuss heat transport.The Runge-Kutta-Fehlberg 4th−5th order method is used to attain numerical solutions.The main focus of this study is to see the thermodynamic behavior considering several aspects of nanoparticle aggregation.The heat transfer rate between the parallel plates is enhanced by improving the thermophoresis,radiation,and Brownian motion parameters.The rise in Schmidt number and chemical reaction rate parameter decreases the concentration distribution.This study will be helpful in enhancing the thermal efficiency of photovoltaic technology in solar plates,water purifying,thermal management of electronic devices,designing effective cooling systems,and other sustainable technologies. 展开更多
关键词 nanoparticle aggregation thermal radiation parallel plates magnetic field chemical reaction
下载PDF
Radiative heat transfer analysis of a concave porous fin under the local thermal non-equilibrium condition:application of the clique polynomial method and physics-informed neural networks
2
作者 K.CHANDAN K.KARTHIK +3 位作者 k.v.nagaraja B.C.PRASANNAKUMARA R.S.VARUN KUMAR T.MUHAMMAD 《Applied Mathematics and Mechanics(English Edition)》 SCIE EI CSCD 2024年第9期1613-1632,共20页
The heat transfer through a concave permeable fin is analyzed by the local thermal non-equilibrium(LTNE)model.The governing dimensional temperature equations for the solid and fluid phases of the porous extended surfa... The heat transfer through a concave permeable fin is analyzed by the local thermal non-equilibrium(LTNE)model.The governing dimensional temperature equations for the solid and fluid phases of the porous extended surface are modeled,and then are nondimensionalized by suitable dimensionless terms.Further,the obtained nondimensional equations are solved by the clique polynomial method(CPM).The effects of several dimensionless parameters on the fin's thermal profiles are shown by graphical illustrations.Additionally,the current study implements deep neural structures to solve physics-governed coupled equations,and the best-suited hyperparameters are attained by comparison with various network combinations.The results of the CPM and physicsinformed neural network(PINN)exhibit good agreement,signifying that both methods effectively solve the thermal modeling problem. 展开更多
关键词 heat transfer FIN porous fin local thermal non-equilibrium(LTNE)model physics-informed neural network(PINN)
下载PDF
稳定化对米糠油质量特性的影响 被引量:1
3
作者 Nasirullah M.N.Krishnamurtliy +1 位作者 k.v.nagaraja 黄英 《中国油脂》 CAS CSCD 北大核心 1990年第6期51-53,共3页
本文就米糠的酸、热、冷稳定化对米糠油质量特性的影响进行了研究。就控制游离脂肪酸来说,米糠的酸和热的稳定化是具有同等效果的。从经过稳定化处理的米糠中提取的油与从未经稳定化处理的米糠中提取的油(对照油样)的碘值、皂化值、丁... 本文就米糠的酸、热、冷稳定化对米糠油质量特性的影响进行了研究。就控制游离脂肪酸来说,米糠的酸和热的稳定化是具有同等效果的。从经过稳定化处理的米糠中提取的油与从未经稳定化处理的米糠中提取的油(对照油样)的碘值、皂化值、丁酸折射计读数是非常接近的,即:碘值(IV)90~92.2,皂化值(SV)188以及丁酸折射计读数(BRR)56.0。然而,由于残余蜡的存在,伯利埃混浊温度即使高达70℃也不能读出。从稳定化米糠中提取的油的脂肪酸组分经气相色谱测定如下:肉豆蔻酸为(1.2~3.3),棕榈酸(18.0~20.3),硬脂酸(0.5~1.2),油酸(34.0~43.9),亚油酸(31.0~35.7),亚麻酸(2.3~3.7),花生酸(0.5~2.8)。在脂肪酸组分上,它们与对照油样是很相似的。稳定化对米糠油的(防止食品掺杂)的质量标;住或特性是没有影响的。本文还就米糠的冷冻作用对米糠油的可萃性和成分的影响进行了研究。 展开更多
关键词 稳定化 米糠油 质量
全文增补中
上一页 1 下一页 到第
使用帮助 返回顶部