Rheological Properties and Structural Changes in Different Sections of Boiled Abalone Meat

Changes in tissue structures, rheological properties of cross- and vertical section boiled abalone meat were studied in relation to boiling time. The adductor muscle of abalone Haliotis discus which was removed from the shell, was boiled for 1, 2, and 3 h, respectively. Then it was cut up and separated into cross- and vertical section meat. When observed by a light microscope and a scanning electron microscope, structural changes in the myofibrils were greatest in the cross section meat compared with the vertical section meat. When boiling time was increased from 1 h to 3 h, the instantaneous modulus E 0 and rupture strength of both section meat decreased gradually with increased boiling time, and no significant differences were observed between these two section meat for the same boiling time. When boiled for 1 h, the relaxation time of cross section meat was much longer than that of vertical section meat. There were no significant changes in the relaxation time of vertical section for different boiling time, but the relaxation time of cross section meat was reduced gradually with increasing boiling time. These results confirmed that the difference in rheological properties between the cross- and vertical section meat was mainly due to the denaturation level of myofibrils when heated for 1 h, as well as due to the changes in the amount of denatured proteins, and the manner in which the inner denatured protein components weve exchanged after boiling time was increased from 1 h to 3 h.

Study of Varietal Influence Post Conservation on Biochemical and Sensory Qualities of Attiékéand Boiled Cassava (Manihot esculenta Crantz)

Cassava root is shortly preserved after harvesting due to its tanning and rapid physiological decomposition. Consequently, the commercial value is reduced and the craving of its finishes products. With an aim of improving physiological quality, post harvest food value “the effects of bleaching and conservation in silo-pits were evaluated. Four (04) varieties of cassava: Bocou1, Bocou2, Bocou3 and Yavo were collected fresh and healthy in 13 months of maturity. They were subjected to a bleaching (65°C /15 - 30 s) followed by a kinetic conservation (7 days of intervals) in silo-pit (1 × 0.6 × 0.5 m). Results show that Bocou2 variety has the high proteins content (2.64% ± 0.01%), followed by hydrocyanic acid (8.21 ± 0.01 mg/100 g) and total carotenoids (26.7 μg/100 g). The conservation influences positively the protein content, reducing sugars content, the dries matter content and the total phenolic compounds for all the varieties excluded Bocou2 variety whose protein content drops. As regard of the fat contents, a weak increase is observed. The sensory analysis reveals that the boiled cassava of the Yavo variety is more appreciated followed by Bocou1 variety. Concerning the Attiéké, Bocou3 variety gives the more appreciated dish followed by the Yavo variety. In conclusion, the silo-pit conservation after bleaching improves the physiological quality of the cassava and the sensory taste even during 14 days. This study has a huge impact of reducing the post harvests losses and increases the commercial value of cassava in the world.

Dietary Fibre and Fatty Acid Evaluation of Boiled, Roasted, Germinated and Fermented Breadnut (Ukwa bekee) Seed Flours

Evaluation of dietary fiber and fatty acid composition of boiled, roasted, fermented and germinated breadnut seed flour was investigated. The seeds were dehulled and washed. It was divided into four equal parts for different processing techniques: boiled, roasted, germinated and fermented. They were analyzed for dietary fibre and fatty acid composition using standard methods. Data were subjected to statistical analysis using Statistical Product for Service Solution (SPSS) version 23.0. Values were expressed as means and standard deviation, Duncan multiple range test was used in separating the means at 95% confidence interval. Dietary fibre composition showed that breadnut seed flours range from 4.94%(fermented breadnut seed flour) to 5.42%(roasted breadnut seed flour). Fatty acid profile showed that breadnut seed flours contain a greater amount of non-essential fatty acids which were highly significant (p < 0.05) in oleic acid (57.93%) for roasted breadnut seed flour followed by linoleic acid (25.76%) in fermented breadnut flour. Stearic acid was the only prominent non-essential fatty acid in the breadnut seed flour and ranged from 4.40%(fermented breadnut seed flour) to 6.27%(germinated breadnut seed flour). The study revealed that all the processed breadnut seed flours have appreciable quantities of dietary fibre and essential fatty acids than non-essential fatty acids. Breadnut seed should be recommended in wheat substitution in bakery industry and culinary uses. It is also recommended for weight loss program.

The Research on Sliced Boiled Chicken

Sliced boiled chicken is a kind of Chinese food which has a history of more than two hundred years.At the very beginning,it was offered to customers as a kind of fast food.After two centuries’development,it has become a cultural symbol of Guangdong region.In other words,the significance of sliced boiled chicken has transcended the food itself.It is an essential part of Cantonese life.Because it is a dish that is relatively easy to cook,we can see sliced boiled chicken everywhere in Guangdong Province,China.No matter in the city or in the countryside,in upscale restaurants or in fast food restaurants,if you want,you can easily find a place to enjoy the delicacy of sliced boiled chicken.However,most of the people just know to eat sliced boiled chicken.Only a small part of them will notice the history behind this dish.At the same time,though this dish is seen as a cultural symbol,most people just see it as a money making tool which greatly disturbs its development.

Investigations on High-Speed Flash Boiling Atomization of Fuel Based on Numerical Simulations

Flash boiling atomization(FBA)is a promising approach for enhancing spray atomization,which can generate a fine and more evenly distributed spray by increasing the fuel injection temperature or reducing the ambient pressure.However,when the outlet speed of the nozzle exceeds 400 m/s,investigating high-speed flash boiling atomization(HFBA)becomes quite challenging.This difficulty arises fromthe involvement ofmany complex physical processes and the requirement for a very fine mesh in numerical simulations.In this study,an HFBA model for gasoline direct injection(GDI)is established.This model incorporates primary and secondary atomization,as well as vaporization and boilingmodels,to describe the development process of the flash boiling spray.Compared to lowspeed FBA,these physical processes significantly impact HFBA.In this model,the Eulerian description is utilized for modeling the gas,and the Lagrangian description is applied to model the droplets,which effectively captures the movement of the droplets and avoids excessive mesh in the Eulerian coordinates.Under various conditions,numerical solutions of the Sauter mean diameter(SMD)for GDI show good agreement with experimental data,validating the proposed model’s performance.Simulations based on this HFBA model investigate the influences of fuel injection temperature and ambient pressure on the atomization process.Numerical analyses of the velocity field,temperature field,vapor mass fraction distribution,particle size distribution,and spray penetration length under different superheat degrees reveal that high injection temperature or low ambient pressure significantly affects the formation of small and dispersed droplet distribution.This effect is conducive to the refinement of spray particles and enhances atomization.

Experimental Study on the Bubble Dynamics of Magnetized Water Boiling

Boiling heat transfer,as an efficient heat transfer approach,that can absorb a large amount of latent heat during the vaporization,is especially suitable for heat transfer occasions with high heat flux demands.Experimental studies show that the surface tension coefficient of pure water can be reduced sharply(up to 25%)when it is magnetized by amagnetic field applied externally.In this paper,magnetized water(MW)was used as the work fluid to conduct boiling heat transfer experiments,to explore the influence of magnetization on the boiling characteristics of pure water.The electromagnetic device was used to magnetize water,and then the MW was used as the work-fluid of boiling heat transfer experiments,the bubble dynamic behavior of the MW boiling was captured by a video camera,and the characteristics andmechanism were analyzed.It was found that at the same conditions,the boiling of MW can produce more vapor bubbles of smaller size than the water without magnetization,which leads to a higher heat-transfer efficiency.This indicates that magnetization can enhance the boiling heat transfer of pure water.Furthermore,the thermal conditions required by magnetized water when the boiling is started are lower than the non-magnetized water boiling,whichmeans the earlier start of nucleate pool boiling when using the MW.

A Novel Numerical Method for Simulating Boiling Heat Transfer of Nanofluids

In this paper,a new approach called the Eulerian species method was proposed for simulating the convective and/or boiling heat transfer of nanofluids.The movement of nanoparticles in nanofluids is tracked by the species transport equation,and the boiling process of nanofluids is computed by the Eulerian multiphase method coupled with the RPI boiling model.The validity of the species transport equation for simulating nanoparticles movement was verified by conducting a simulation of nanofluids convective heat transfer.Simulation results of boiling heat transfer of nanofluids were obtained by using the commercial CFD software ANSYS Fluent and compared with experimental data and results from another numerical method(Eulerian three-phase model).Good agreement with experimental data was achieved,and it was proved the Eulerian species method is better than the Eulerian three-phase model since it can give better simulation results with higher accuracy but needs fewer computation resources.

Effect of the Geometrical Parameter of OpenMicrochannel on Pool Boiling Enhancement

High heat dissipation is required for miniaturization and increasing the power of electronic systems.Pool boiling is a promising option for achieving efficient heat dissipation at low wall superheat without the need for moving parts.Many studies have focused on improving heat transfer efficiency during boiling by modifying the surface of the heating element.This paper presents an experimental investigation on improving pool boiling heat transfer using an open microchannel.The primary goal of this work is to investigate the impact of the channel geometry characteristics on boiling heat transfer.Initially,rectangular microchannels were prepared on a circular copper test piece with a diameter of 20 mm.Then,the boiling characteristics of these microchannels were compared with those of a smooth surface under saturated conditions using deionized water.In this investigation,a wire-cutting electrical discharge machine(EDM)machine was used to produce parallel microchannels with channel widths of 0.2,0.4,and 0.8 mm.The fin thicknesses were 0.2,0.4,and 0.6 mm,while the channel depth remained constant at 0.4 mm.The results manifested that the surface featuring narrower fins and broader channels achieved superior performance.The heat transfer coefficient(HTC)was enhanced by a maximum of 248%,and the critical heat flux(CHF)was enhanced by a maximum of 101%compared to a plain surface.Eventually,the obtained results were compared with previous research and elucidated a good agreement.

A new heat transfer correlation for flow boiling in helically coiled tubes

Based on the superposition principle of the nucleate boiling and convective heat transfer terms,a new correlation is developed for flow boiling heat transfer characteristics in helically coiled tubes.The effects of the geometric and system parameters on heat transfer characteristics in helically coiled tubes are investigated by collecting large amounts of experimental data and analyzing the heat transfer mechanisms. The existing correlations are divided into two categories,and they are calculated with the experimental data.The Dn factor is introduced to take into account the effect of a complex geometrical structure on flow boiling heat transfer.A new correlation is developed for predicting the flow boiling heat transfer coefficients in the helically coiled tubes,which is validated by the experimental data of R134a flow boiling heat transfer in them;and the average relative error and root mean square error of the new correlation are calculated.The results show that the new correlation agrees well with the experimental data,indicating that the new correlation can be used for predicting flow boiling heat transfer characteristics in the helically coiled tubes.

Pool boiling performance of porous surface tubes under vacuum conditions

Two types of tube bundles are designed,which are,respectively,composed of six tubes arranged in the boiling chamber.The nucleate pool boiling performance of smooth tube bundles and sintered porous surface tube bundles with deionized water as a medium are experimentally studied at atmospheric and sub-atmospheric pressures,respectively.The experimental results indicate that the boiling heat transfer coefficients of the two types of tube bundles increase with the increase in pressure under vacuum conditions as they behave under ordinary pressure.As the pressure varies from 10 to 100 kPa,it also can be seen that the heat transfer coefficient of the sintered porous surface tube is increased by 0.2 to 4 times compared with the smooth one under the same operating parameters.In addition,the experimental data show that a definite bundle effect exists in both sintered porous surface tubes and smooth tubes under vacuum conditions.

Preparation and characteristic analysis of rice husk high boiling solvent lignin

Rice husk high boiling solvent lignin （RHL） was prepared by high boiling solvent method, and its characteristics was analyzed by using chemical composition analysis, infrared spectroscopy, and ^1H-NMR and ^13C-NMR spectroscopy. The optimum prepared condition was that the rice husk with 70%-90% aqueous solution of 1, 4-butanediol was mixed with autoclave, under a certain weight ratio of solid raw material and solvent, heated to 200-220℃ for 1.0-3.0 h, then water-insoluble RHL was separated from the liquor reaction mixture by water precipitation. Results suggested that the lower digestion temperature and concentration of 1,4-butanediol were both unfavorable for extracting lignin. Chemical weight-average molecular weight of RHL was 1939 g·mol^-1, and the residual polysaccharide content was 5.12%. The ^1H-NMR spectra of RHL showed the relative intensity ratio, aliphatic over aromatic methoxyl groups, situated at 3.5-3.8 and 3.8-4.0 ppm, respectively. The results from ^13C-NMR spectra showed that β-O-4 bond and β-5 carbon-carbon linkage were the major linkages between RHL units. The C9-formula of RHL was calculated by the experiment data.

Forced Convection Boiling Heat Transfer and Dryout Characteristics in Helical Coiled Tubes with Various Axial Angles

对水和水蒸汽汽液两相流体在螺旋轴呈各种倾角放置的螺旋管内强制对流沸腾传热与烧毁特性进行了系统地试验研究，试验中系统及结构参数范围如下：压力：Ｐ＝０．４～３．０ＭＰａ质量流速：Ｇ＝１００～２４００ｋｇ／ｍ２·ｓ进口水温：Ｔ＝３０～８０℃出口干度：ｘ＝－０．０５～１．２管内壁面热负荷：ｑ＝０～５４０ｋＥ／ｍ２试验段结构参数：总长Ｌ＝６４４８ｍｍ，管内径ｄ＝１１ｍｍ，螺旋直径Ｄ＝２５６ｍｍ，螺旋升角β＝４．２７°螺旋管轴向放置倾角：水平位置（０°）、向上倾斜４５°（＋４５°）、垂直向上（＋９０°）、向下倾斜４５°（－４５°）．共进行了１０５０个工况的试验．试验结果表明，螺旋管内汽液两相流强制对流沸腾传热可以划分为核态沸腾区、两相流强制对流区、烧毁及烧毁后传热区等３种区域．通过数据处理和分析总结，给出了３区域间转变的边界方程，和３个区域内两相流传热系数的计算公式．根据试验观察和数据结果，对烧毁现象及烧毁点或区域发生的条件及机理进行了深入的分析研究，发现一系列有关现象的规律和特点，指出了其主要影响因素，并给出了烧毁点临界质量干度的预报公式．

基于刻蚀处理的池沸腾传热性能实验研究

为探究刻蚀处理铜板表面对池沸腾传热性能的改善效果,搭建了可视化实验平台,制备不同刻蚀浓度和刻蚀时间处理的表面,采用去离子水为工质,进行饱和池沸腾实验.结果表明,氨水刻蚀浓度越大,表面的换热性能越强,氨水刻蚀时间越长,表面换热性能越强.热流密度为43.2 W/cm^(2)时,0.05 mol/L氨水刻蚀4 h表面、0.05 mol/L氨水刻蚀5 h表面、0.05 mol/L氨水刻蚀8 h表面、0.03 mol/L氨水刻蚀4 h表面、0.05 mol/L氨水刻蚀4 h表面和0.10 mol/L氨水刻蚀4 h表面上的换热系数分别提高了46%、92%、105%、36%、45%、78%.此外,对其表面进行表征,结果说明了其优异的沸腾性能.刻蚀处理增强了表面粗糙度,有效面积,从而促进液体的补充,能够在较小的过热度下达到更高的临界热流密度.可视化研究结果表明,刻蚀表面具有更多的成核位点,更小的气泡离开直径和离开频率.这些结果显示出刻蚀表面强化池沸腾换热的潜力.

Changes of Petroleum Acid Distribution Characterized by FT-ICR MS in Heavy Acidic Crude Oil after True Boiling Point Distillation

The molecular transformations of carboxylic acids in heavy acidic SL crude before and after true boiling point distillation were examined by ultra-high resolution negative-ion electrospray ionization(ESI) Fourier transform ion cyclotron resonance mass spectrometry(FT-ICR MS). The acid class(heteroatom number), type(z numbers) and carbon number distributions were positively characterized. It was found out that the total acid number(TAN) of SL crude decreased after true boiling point distillation, and the abundance of O2 class in mass spectra was also found to be reduced from 67.6% to 34.5% in SL TBP mixed crude as measured by MS spectra, indicating to a potential carboxylic acid decomposition. However, it was interesting that the carboxylic acids type distribution in both oils was almost the same although their relative abundance in SL TBP mixed crude turned to be much lower, suggesting that various petroleum carboxylic acid types have the similar thermal decomposition reaction behavior. Furthermore, for each O2 type of acids in SL TBP mixed crude, the abundance of carboxylic acids with carbon number higher than 35 was reduced greatly, especially for those with carbon number higher than 60, the mass peaks of which were nearly totally removed, indicating that the large carboxylic acid molecules in heavy fractions decomposed more significantly because of longer heating time during the true boiling point distillation process. As a result, the reduction of TAN may be caused by the thermal decomposition of carboxylic acids especially those with high carbon number, suggesting that quick distillation or much lower pressure is required to avoid the thermal decomposition.

FLOW BOILING HEAT TRANSFER WITH FLUIDIZED SOLID PARTICLES

In order to solve the fouling problems in boiling processes,a boiling system was designedby adding solid particles to the boiling liquid In this paper.both theoretical analyses andexperimental studies on the boiling heat transfer in such a three-phase flow boiling were carried out.Based on the analysis of heat transfer characters of this three-phase flow boiling,a mathematical mod-el for the heat transfer coefficient of flow boiling was developed.The experiments show that,in thepresence of particles the boiling heat transfer is enhanced and is about 2 times that of the vaporliquid two phase one with better flow stability.The fluidized particles rub the heat transfer wall toprevent and to clean the fouling.

Position Group Contribution Method for Predicting the Normal Boiling Point of Organic Compounds

A new position group contribution model is proposed for the estimation of normal boiling data of organic compounds involving a carbon chain from C2 to C18.The characteristic of this method is the use of position distribution function.It could distinguish most of isomers that include cis-or trans-structure from organic compounds.Contributions for hydrocarbons and hydrocarbon derivatives containing oxygen,nitrogen,chlorine,bromine and sulfur,are given.Compared with the predictions,results made use of the most common existing group contribution methods,the overall average absolute difference of boiling point predictions of 417 organic compounds is 4.2 K;and the average absolute percent derivation is 1.0%,which is compared with 12.3 K and 3.2% with the method of Joback,12.1 K and 3.1% with the method of Constantinou-Gani.This new position contribution groups method is not only much more accurate but also has the advantages of simplicity and stability.

A New Experimental Rig of Testing Flow Boiling Heat Transfer of Refrigerantand Lubricant Mixture

This paper proposed a new experimental rig of testing flow boiling heat transfer of refrigerant and lubricant oil mixture. The quantity of oil in the test section can be controlled and regulated conveniently and accurately by connecting separate lubricant oil circuit with test section in parallel. It was built up by retrofitting a multiple air-conditioner and installing three oil-separators in serials at the compressor outlet. And so the lubricant oil in the discharged refrigerant gas of compressor can be removed completely.The refrigerant flow rate through test section can be bypassed by the by-path circuit of indoor unit.This experimental rig has advantages such as on-line and continuous oil injection, short time of obtaining stability, flexible operation, simple control, which lead to high efficiency in the research of flow boiling heat transfer of refrigerant and lubricant oil mixture.

Mechanism of Calcium Carbonate Scale Deposition under Subcooled Flow Boiling Conditions

Fouling of heat transfer surfaces during subcooled flow boiling is a frequent engineering problem in process industries. It has been generally observed that the deposits in such industrial systems consist mainly of calcium carbonate （CaCO3）, which has inverse solubility characteristics. This investigation focused on the mechanism to control deposition and the morphology of crystalline deposits. A series of experiments were carried out at different surface and bulk temperatures, fluid velocities and salt ion concentrations. It is shown that the deposition rate is controlled by different mechanism in the range of experimental parameters, depending on salt ion concentration. At higher ion concentration, the fouling rate increases linearly with surface temperature and the effect of flow velocity on deposition rate is quite strong, suggesting that mass diffusion controls the fouling process. On the contrary, at lower ion concentration, the fouling rate increases exponentially with surface temperature and is independent of the velocity, illustrating that surface reaction controls the fouling process. By analysis of the morphology of scale, two types of crystal （calcite and aragonite） are formed. The lower the temperature and ion concentration, the longer the induction period and the higher the percentage of calcite nreciDitated.

Heat Transfer in Nucleate Pool Boiling of Binary and Ternary Refrigerant Mixtures

Heat transfer coefficients in nucleate pool boiling were measured on a horizontal copper surface for refrigerants, HFC-134a, HFC-32, and HFC-125, their binary and ternary mixtures under saturated conditions at 0.9MPa. Compared to pure components, both binary and ternary mixtures showed lower heat transfer coefficients.This deterioration was more pronounced as heat flux was increased. Experimental data were compared with some empirical and semi-empirical correlations available in literature. For binary mixture, the accuracy of the correlations varied considerably with mixtures and the heat flux. Experimental data for HFC-32/134a/125 were also compared with available correlated equation obtained by Thome. For ternary mixture, the boiling range of binary mixture composed by the pure fluids with the lowest and the medium boiling points, and their concentration difference had important effects on boiling heat transfer coefficients.

Enhancement of Flow Boiling Heat Transfer with Surfactant

The surfactant additive octadecylamine (ODA) was used to enhance the flow boiling heat transfer of water in vertical copper tube, and the effects of the aqueous solution properties, mass fraction of ODA, mass flux and heat flux etc. on flow boiling heat transfer were investigated. In order to analyze the mechanism of enhancement on boiling heat transfer with ODA, the copper surface was detected by XPS, and the diagram of binding energy was obtained. The results show that ODA can be adsorbed on the surface of the copper wall, and affects the properties of the heating surfaces and enhances the flow boiling heat transfer of water. Only in low heat flux and in a suitable range of concentration, can ODA aqueous solution enhance flow boiling heat transfer, and the suitable mass fraction of ODA is in the range of 1×10 -5 5×10 -5 . In addition, compared with water, ODA aqueous solution does not increase the flow drag under the same experimental conditions.