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 becom...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.展开更多
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 impro...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.展开更多
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 t...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.展开更多
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 di...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.展开更多
Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy...Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy sauce, cooking wine, vinegar, salt and MSG, soup stock, eggs, water soaked from Chinese prickly ashes, soya bean paste, scallions, ginger roots and garlic to taste. Directions: 1. Slice the chicken breast meat, the pork tenderloin, bamboo shoots and cucumbers. Add the chicken meat, egg whites and corn starch. Marinate the tenderloin in the Chinese prickly展开更多
This is a story of a young man named Owen, who lived in a faraway country, and a king, who was getting old and needed to find a successor(1). The king had thought of a way to find a successor who would have courage an...This is a story of a young man named Owen, who lived in a faraway country, and a king, who was getting old and needed to find a successor(1). The king had thought of a way to find a successor who would have courage and be honest.展开更多
Last Sunday,I felt very hungry when I got up late.There was no food in the fridge,so l decided to cook noodles for me①.First,I filled the pot with water and put it on the stove.I waited patiently for the water to boi...Last Sunday,I felt very hungry when I got up late.There was no food in the fridge,so l decided to cook noodles for me①.First,I filled the pot with water and put it on the stove.I waited patiently for the water to boil.Then,I put the noodles into the boiling water.Next,I added some vegetables,an egg,and a little salt.展开更多
In modern engineering,enhancing boiling heat transfer efficiency is crucial for optimizing energy use and several industrial processes involving different types of materials.This study explores the enhancement of pool...In modern engineering,enhancing boiling heat transfer efficiency is crucial for optimizing energy use and several industrial processes involving different types of materials.This study explores the enhancement of pool boiling heat transfer potentially induced by combining perforated copper particles on a heated surface with a sodium dodecyl sulfate(SDS)surfactant in saturated deionized water.Experiments were conducted at standard atmospheric pressure,with heat flux ranging from 20 to 100 kW/m2.The heating surface,positioned below the layer of freely moving copper beads,allowed the particle layer to shift due to liquid convection and steam nucleation.The study reports on the influence of copper bead diameter(2,3,4,and 5 mm),particle quantity,arrangement,and SDS concentration(20,200,and 500 ppm).It is shown that the combination of 5 mm particles and a 500 ppm SDS concentration can yield a remarkable 139%improvement in heat transfer efficiency.As demonstrated by direct flow visualization,bubble formation occurs primarily in the gaps between the particles and the heated surface,with the presence of SDS reducing bubble size and accelerating bubble detachment.展开更多
This study investigates the flow boiling heat transfer coefficient and pressure gradient of refrigerant R410A inmicro-channel flat tubes.Experiments were conducted at saturation temperatures ranging from 25℃ to 30℃,...This study investigates the flow boiling heat transfer coefficient and pressure gradient of refrigerant R410A inmicro-channel flat tubes.Experiments were conducted at saturation temperatures ranging from 25℃ to 30℃,mass fluxes between 198 and 305 kg/m^(2)s,and heat fluxes from 9.77 to 20.18 kW/m^(2),yielding 99 sets of local heat transfer coefficient data.The results show that increasing heat flux and mass flux enhances the heat transfer coefficient,although the rate of enhancement decreases with increasing vapor quality.Conversely,higher saturation temperatures slightly reduce the heat transfer coefficient.Additionally,the experimental findings reveal discrepancies in the accuracy of existing pressure drop and heat transfer coefficient prediction models under the studied conditions.This study recommends using the Kimand Mudawar correlation to predict pressure gradients within the tested range,with aMean Error(ME)of−5.24%observed in this study.For heat transfer coefficients,the Cooper and Kandlikar correlations are recommended,achieving a Mean Absolute Error(MAE)of approximately 22%.This research provides value for performance prediction and parameter selection of micro-channel technology in broader application scenarios within heating,ventilation and air-conditioning fields.展开更多
In this study,the flow boiling characteristics of R1234yf in parallel microchannels were experimentally investigated.The experiments were conducted with heat flux from 0 to 550 kW/m^(2),mass flux of 434,727,and 1015 k...In this study,the flow boiling characteristics of R1234yf in parallel microchannels were experimentally investigated.The experiments were conducted with heat flux from 0 to 550 kW/m^(2),mass flux of 434,727,and 1015 kg/(m2 s),saturation temperatures of 293,298,and 303 K,and inlet sub-cooling of 5,10,and 15 K.The analysis of the experimental results provides the following conclusions:a reduced mass flux and lower subcooling correspond to a diminished degree of superheat at the boiling inception wall;conversely,an elevated saturation temperature results in a reduced amount of superheat at the boiling inception wall.Furthermore,an increase in sub-cooling and saturation temperature will enhance heat transfer efficiency.The wall temperature is mostly influenced by variations in saturation temperature and is minimally related to changes in mass flux and subcooling degree.An increase in mass flux results in a greater pressure drop attributed to heightened frictional pressure loss.The variation in pressure drop with respect to sub-cooling is minimal,while an increased saturation temperature correlates with a reduced pressure drop due to the formation of smaller bubbles and lowered frictional pressure loss at high saturation pressures.This study thoroughly examines and summarizes the effects of mass flow rate,saturation temperature,and subcooling on the flow-boiling heat transfer and pressure drop characteristics of R1234yf.Furthermore,the new correlation has 93.42%of the predicted values fall within a 15%mean absolute error,exhibiting a mean absolute error of 5.75%.It provides a superior method for predicting the flow-boiling heat transfer coefficients of R1234yf in the heat sink of parallel microchannels compared to existing correlations.展开更多
This research explores the characteristics of boiling in inclined pipes,a domain of great importance in engineering.Employing an experimental visualization technique,the boiling dynamics of deionizedwater are examined...This research explores the characteristics of boiling in inclined pipes,a domain of great importance in engineering.Employing an experimental visualization technique,the boiling dynamics of deionizedwater are examined at varying inclination angles,paying special attention to the emerging flow patterns.The findings demonstrate that the inclination angle significantly impacts flow pattern transitions within the 0°to 90°range.As the heat flux rises,bubbles form in the liquid.The liquid’s inertia extends the bubble-wall contact time,thereby delaying the onset of bulk bubble flow.Beyond a 90°inclination,however,the patterning behavior is more influenced by the fluid velocity.At low speeds,incomplete pipe filling results in a large liquid plug hindering flow,while high speeds lead to full pipe filling.In general,gravity,inertia,buoyancy forces,and capillary forces are themain influential factors in the considered problem.However,an analysis of the heat transfer coefficient and boiling curve for different inclination angles reveals that the observed variations are essentially due to corresponding changes in the flow pattern.Finally,an optimal mass flux and inclination angle,able to minimize total entropy generation and improve heat transfer efficiency,are determined by means of an entropy generation analysis.展开更多
Flow boiling in open microchannels offers highly efficient heat transfer performance and has attracted increasing attention in the fields of heat transfer and thermalmanagement of electronic devices in recent years.Ho...Flow boiling in open microchannels offers highly efficient heat transfer performance and has attracted increasing attention in the fields of heat transfer and thermalmanagement of electronic devices in recent years.However,the continuous rise in power density of electronic components imposesmore stringent requirements on the heat transfer capability of microchannel flow boiling.HFE-7100,a dielectric coolant with favorable thermophysical properties,has become a focal point of research for enhancing flow boiling performance in open microchannels.The flow boiling heat transfer performance ofHFE-7100 was investigated in this study by fabricating micro-nano composite structures on the bottom surface of open microchannels using laser ablation technology.Based on visualization results,a comparative analysis was conducted on the bubble dynamics and flow pattern characteristics of HFE-7100 flow boiling in micronano structured open microchannels(MNSOMC)and smooth-surface open microchannels(SSOMC),to elucidate the enhancement mechanism of micro-nano structures on flow boiling heat transfer in open microchannels.The results indicate that the surface structures and strong wettability of MNSOMC accelerated bubble nucleation and departure.Moreover,bubbles in the channel tended to coalesce along the flow direction,forming elongated slug bubbles with high aspect ratios,which enabled efficient thin film evaporation in conjunction with intense nucleate boiling,thereby significantly enhancing flow boiling heat transfer.Under the experimental conditions of this study,the maximum enhancements in the heat transfer coefficient(HTC)and critical heat flux(CHF)of HFE-7100 inMNSOMC were 33.4%and 133.1%,respectively,with the CHF reaching up to 1542.3 kW⋅m^(−2).Furthermore,due to the superior wettability and capillary wicking capability of the micro-nano composite structures,the significant enhancement in flow boiling heat transfer was achieved without incurring a noticeable pressure drop penalty.展开更多
The local overheating issue is a serious threat to the safe operation of data centers(DCs).The chip level liquid cooling with pool boiling is expected to solve this problem.The effect of nano configuration and surface...The local overheating issue is a serious threat to the safe operation of data centers(DCs).The chip level liquid cooling with pool boiling is expected to solve this problem.The effect of nano configuration and surface wettability on the boiling characteristics of copper surfaces is studied using molecular dynamics(MD)simulation.The argon is chosen as the coolant,and the wall temperature is 300 K.The main findings and innovations are as follows.(1)Compared to the smooth surface and fin surface,the cylindrical nano cavity obtains the superior boiling performance with earlier onset of nucleate boiling(ONB),larger heat flux because of the higher heat transport rate.(2)The nano cavity with hydrophilicity can improve the response speed and heat dissipation efficiency.Compared to the contact angleθ=121°,the formation times of nucleate bubble and film boiling for theθ=0°are reduced by 90.84%and 93.57%,respectively.(3)A deeper cavity of 3.3 nm is beneficial for triggering boiling and improving the heat dissipation rate.The highest heat flux can be achieved at 21.86 x 10°W/m2,which can meet the cooling requirements of the micro devices with ultra-high heat flux(107-108 W/m2).The coupling effect of nano configuration and surface wettability is illustrated,and the essential reasons for the enhanced heat transport are revealed.The findings can guide the optimization of cooling systems and promote the practical application of phase change liquid cooling in DCs.展开更多
The evaporation ofmicrometer and millimeter liquid drops,involving a liquid-to-vapor phase transition accompanied by mass and energy transfer through the liquid-vapor interface,is encountered in many natural and indus...The evaporation ofmicrometer and millimeter liquid drops,involving a liquid-to-vapor phase transition accompanied by mass and energy transfer through the liquid-vapor interface,is encountered in many natural and industrial processes as well as in numerous engineering applications.Therefore,understanding and predicting the dynamics of evaporating flows have become of primary importance.Recent efforts have been addressed using the method of Smoothed Particle Hydrodynamics(SPH),which has proven to be very efficient in correctly handling the intrinsic complexity introduced by the multiscale nature of the evaporation process.This paper aims to provide an overview of published work on SPH-based simulations related to the evaporation of drops suspended in static and convective environments and impacting on heated solid surfaces.After a brief theoretical account of the main ingredients necessary for the modeling of drop evaporation,the fundamental aspects of SPH are revisited along with the various existing formulations that have been implemented to address the challenges imposed by the physics of evaporating flows.In the following sections,the paper summarizes the results of SPH-based simulations of drop evaporation and ends with a few comments on the limitations of the current state-of-the-art SPHsimulations and future lines of research.展开更多
Combining with the low temperature material properties and the boiling heat transfer coefficient of specimen immersed in the liquid nitrogen, a numerical model based on metallo-thermo-mechanical couple theory was esta...Combining with the low temperature material properties and the boiling heat transfer coefficient of specimen immersed in the liquid nitrogen, a numerical model based on metallo-thermo-mechanical couple theory was established to reproduce the deep cryogenic treatment （DCT） process of a newly developed cold work die steel Cr8Mo2SiV （SDC99）. Moreover, an experimental setup for rapid temperature measurement was designed to validate the simulation results. The investigation suggests that the differences in temperature and cooling rate between the surface and core of specimen are very significant. However, it should be emphasized that the acute temperature and cooling rate changes during DCT are mainly concentrated on the specimen surface region about 1/3 of the sample thickness. Subjected to DCT, the retained austenite of quenched specimen continues to transform to martensite and finally its phase volume fraction reduces to 2.3%. The predicted results are coincident well with the experimental data, which demonstrates that the numerical model employed in this study can accurately capture the variation characteristics of temperature and microstructure fields during DCT and provide a theoretical guidance for making the reasonable DCT procedure.展开更多
A novel phase change heat sink was fabricated for packaging cooling of high power light emitting diode （LED）. 3D structures as enhanced boiling structure in the evaporation surface were composed of a spiral micro-gr...A novel phase change heat sink was fabricated for packaging cooling of high power light emitting diode （LED）. 3D structures as enhanced boiling structure in the evaporation surface were composed of a spiral micro-groove along circumferential direction and radial micro-grooves which were processed by ploughing-extrusion （P-E） and stamping, respectively. Meanwhile, the cycle power of refrigerant was supplied by wick of sintered copper powder on internal surface of phase change heat sink. Operational characteristics were tested under different heat loads and refrigerants. The experimental results show that phase change heat sink is provided with a good heat transfer capability and the temperature of phase change heat sink reaches 86.8 ℃ under input power of 10 W LED at ambient temperature of 20 ℃.展开更多
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 th...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.展开更多
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...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.展开更多
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 s...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.展开更多
Mechanical joints can have significant effects on the dynamics of assembled structures.However,the lack of efficacious predictive dynamic models tot joints hinders accurate prediction of their dynamic behavior.The goa...Mechanical joints can have significant effects on the dynamics of assembled structures.However,the lack of efficacious predictive dynamic models tot joints hinders accurate prediction of their dynamic behavior.The goal of our work is to develop physics-based,reduced-order,finite element models that are capable of replicating the effects of joints on vi- brating structures.The authors recently developed the so-called two-dimensional adjusted lwan beam element(2-D AIBE) to simulate the hysteretic behavior of bolted joints in 2-D beam structures.In this paper,2-D AIBE is extended to three-di- mensional cases by formulating a three-dimensional adjusted lwan beam element(3-D AIBE).hupulsive loading experi- ments are applied to a jointed frame structure and a beam structure containing the same joint.The frame is subjected to ex- citation out of plane so that the joint is under rotation and single axis bending.By assuming that the rotation in the joint is linear elastic,the parameters of the joint associated with bending in the flame are identified from acceleration responses of the jointed beam structure,using a multi-layer teed-torward neural network(MLFF).Numerieal simulation is then per- formed on the frame structure using the identified parameters.The good agreement between the simulated and experimental impulsive acceleration responses of the frame structure validates the efficacy of the presented 3-D AIBE,and indicates that the model can potentially be applied to more complex structural systems with joint parameters identified from a relatively simple structure.展开更多
文摘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.
文摘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.
文摘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.
文摘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.
文摘Ingredients: 125 grams of chicken breast meat, 125 grams of pork tenderloin, edible fungus, tremella, winter bamboo shoots and cucumbers, 100 grams of edible oil, 100 grams of corn starch and an optional amount of soy sauce, cooking wine, vinegar, salt and MSG, soup stock, eggs, water soaked from Chinese prickly ashes, soya bean paste, scallions, ginger roots and garlic to taste. Directions: 1. Slice the chicken breast meat, the pork tenderloin, bamboo shoots and cucumbers. Add the chicken meat, egg whites and corn starch. Marinate the tenderloin in the Chinese prickly
文摘This is a story of a young man named Owen, who lived in a faraway country, and a king, who was getting old and needed to find a successor(1). The king had thought of a way to find a successor who would have courage and be honest.
文摘Last Sunday,I felt very hungry when I got up late.There was no food in the fridge,so l decided to cook noodles for me①.First,I filled the pot with water and put it on the stove.I waited patiently for the water to boil.Then,I put the noodles into the boiling water.Next,I added some vegetables,an egg,and a little salt.
基金supported by the National Natural Science Foundation of China(Project No.52166004)the National Key Research and Development Program of China(Project No.2022YFC3902000)+2 种基金the Major Science and Technology Special Project of Yunnan Province(Project Nos.202202AG050007202202AG050002)the Research on the Development of Complete Sets of Technology for Extraction of Aromatic Substances from Tobacco Waste and Its Application,Applied Research-Pyrolysis Process Technology Research(2023QT01).
文摘In modern engineering,enhancing boiling heat transfer efficiency is crucial for optimizing energy use and several industrial processes involving different types of materials.This study explores the enhancement of pool boiling heat transfer potentially induced by combining perforated copper particles on a heated surface with a sodium dodecyl sulfate(SDS)surfactant in saturated deionized water.Experiments were conducted at standard atmospheric pressure,with heat flux ranging from 20 to 100 kW/m2.The heating surface,positioned below the layer of freely moving copper beads,allowed the particle layer to shift due to liquid convection and steam nucleation.The study reports on the influence of copper bead diameter(2,3,4,and 5 mm),particle quantity,arrangement,and SDS concentration(20,200,and 500 ppm).It is shown that the combination of 5 mm particles and a 500 ppm SDS concentration can yield a remarkable 139%improvement in heat transfer efficiency.As demonstrated by direct flow visualization,bubble formation occurs primarily in the gaps between the particles and the heated surface,with the presence of SDS reducing bubble size and accelerating bubble detachment.
基金supported by the National Natural Science Foundation of China(Grant No.52306026)the State Key Laboratory of Air-Conditioning Equipment and System Energy Conservation Open Project(Project No.ACSKL2021KT01)The APC was covered by the Special Innovation Project Fund of the the State Key Laboratory of Air-Conditioning Equipment and System Energy Conservation Open Project(Project No.ACSKL2021KT01).
文摘This study investigates the flow boiling heat transfer coefficient and pressure gradient of refrigerant R410A inmicro-channel flat tubes.Experiments were conducted at saturation temperatures ranging from 25℃ to 30℃,mass fluxes between 198 and 305 kg/m^(2)s,and heat fluxes from 9.77 to 20.18 kW/m^(2),yielding 99 sets of local heat transfer coefficient data.The results show that increasing heat flux and mass flux enhances the heat transfer coefficient,although the rate of enhancement decreases with increasing vapor quality.Conversely,higher saturation temperatures slightly reduce the heat transfer coefficient.Additionally,the experimental findings reveal discrepancies in the accuracy of existing pressure drop and heat transfer coefficient prediction models under the studied conditions.This study recommends using the Kimand Mudawar correlation to predict pressure gradients within the tested range,with aMean Error(ME)of−5.24%observed in this study.For heat transfer coefficients,the Cooper and Kandlikar correlations are recommended,achieving a Mean Absolute Error(MAE)of approximately 22%.This research provides value for performance prediction and parameter selection of micro-channel technology in broader application scenarios within heating,ventilation and air-conditioning fields.
基金supported by the Beijing Municipal Science&Technology Commission(Z231100006123010).
文摘In this study,the flow boiling characteristics of R1234yf in parallel microchannels were experimentally investigated.The experiments were conducted with heat flux from 0 to 550 kW/m^(2),mass flux of 434,727,and 1015 kg/(m2 s),saturation temperatures of 293,298,and 303 K,and inlet sub-cooling of 5,10,and 15 K.The analysis of the experimental results provides the following conclusions:a reduced mass flux and lower subcooling correspond to a diminished degree of superheat at the boiling inception wall;conversely,an elevated saturation temperature results in a reduced amount of superheat at the boiling inception wall.Furthermore,an increase in sub-cooling and saturation temperature will enhance heat transfer efficiency.The wall temperature is mostly influenced by variations in saturation temperature and is minimally related to changes in mass flux and subcooling degree.An increase in mass flux results in a greater pressure drop attributed to heightened frictional pressure loss.The variation in pressure drop with respect to sub-cooling is minimal,while an increased saturation temperature correlates with a reduced pressure drop due to the formation of smaller bubbles and lowered frictional pressure loss at high saturation pressures.This study thoroughly examines and summarizes the effects of mass flow rate,saturation temperature,and subcooling on the flow-boiling heat transfer and pressure drop characteristics of R1234yf.Furthermore,the new correlation has 93.42%of the predicted values fall within a 15%mean absolute error,exhibiting a mean absolute error of 5.75%.It provides a superior method for predicting the flow-boiling heat transfer coefficients of R1234yf in the heat sink of parallel microchannels compared to existing correlations.
基金supported by the National Natural Science Foundation of China(Project No.52166004)the National Key Research and Development Program of China(Project No.2022YFC3902000)the Major Science and Technology Special Project of Yunnan Province(Project Nos.202202AG050007,202202AG050002).
文摘This research explores the characteristics of boiling in inclined pipes,a domain of great importance in engineering.Employing an experimental visualization technique,the boiling dynamics of deionizedwater are examined at varying inclination angles,paying special attention to the emerging flow patterns.The findings demonstrate that the inclination angle significantly impacts flow pattern transitions within the 0°to 90°range.As the heat flux rises,bubbles form in the liquid.The liquid’s inertia extends the bubble-wall contact time,thereby delaying the onset of bulk bubble flow.Beyond a 90°inclination,however,the patterning behavior is more influenced by the fluid velocity.At low speeds,incomplete pipe filling results in a large liquid plug hindering flow,while high speeds lead to full pipe filling.In general,gravity,inertia,buoyancy forces,and capillary forces are themain influential factors in the considered problem.However,an analysis of the heat transfer coefficient and boiling curve for different inclination angles reveals that the observed variations are essentially due to corresponding changes in the flow pattern.Finally,an optimal mass flux and inclination angle,able to minimize total entropy generation and improve heat transfer efficiency,are determined by means of an entropy generation analysis.
基金funded by the National Natural Science Foundation of China(Grant No.52276047)the Open Fund of NationalKey Laboratory of SpacecraftThermal Control(Grant No.NKLST-JJ-202401011)the Beijing Municipal Science&Technology Commission(Grant No.Z231100006123010).
文摘Flow boiling in open microchannels offers highly efficient heat transfer performance and has attracted increasing attention in the fields of heat transfer and thermalmanagement of electronic devices in recent years.However,the continuous rise in power density of electronic components imposesmore stringent requirements on the heat transfer capability of microchannel flow boiling.HFE-7100,a dielectric coolant with favorable thermophysical properties,has become a focal point of research for enhancing flow boiling performance in open microchannels.The flow boiling heat transfer performance ofHFE-7100 was investigated in this study by fabricating micro-nano composite structures on the bottom surface of open microchannels using laser ablation technology.Based on visualization results,a comparative analysis was conducted on the bubble dynamics and flow pattern characteristics of HFE-7100 flow boiling in micronano structured open microchannels(MNSOMC)and smooth-surface open microchannels(SSOMC),to elucidate the enhancement mechanism of micro-nano structures on flow boiling heat transfer in open microchannels.The results indicate that the surface structures and strong wettability of MNSOMC accelerated bubble nucleation and departure.Moreover,bubbles in the channel tended to coalesce along the flow direction,forming elongated slug bubbles with high aspect ratios,which enabled efficient thin film evaporation in conjunction with intense nucleate boiling,thereby significantly enhancing flow boiling heat transfer.Under the experimental conditions of this study,the maximum enhancements in the heat transfer coefficient(HTC)and critical heat flux(CHF)of HFE-7100 inMNSOMC were 33.4%and 133.1%,respectively,with the CHF reaching up to 1542.3 kW⋅m^(−2).Furthermore,due to the superior wettability and capillary wicking capability of the micro-nano composite structures,the significant enhancement in flow boiling heat transfer was achieved without incurring a noticeable pressure drop penalty.
基金the National Natural Science Foundation of China (No. 52406191, No. 52408123)the Science and Technology Project of Tianjin (No. 24YDTPJC00680).
文摘The local overheating issue is a serious threat to the safe operation of data centers(DCs).The chip level liquid cooling with pool boiling is expected to solve this problem.The effect of nano configuration and surface wettability on the boiling characteristics of copper surfaces is studied using molecular dynamics(MD)simulation.The argon is chosen as the coolant,and the wall temperature is 300 K.The main findings and innovations are as follows.(1)Compared to the smooth surface and fin surface,the cylindrical nano cavity obtains the superior boiling performance with earlier onset of nucleate boiling(ONB),larger heat flux because of the higher heat transport rate.(2)The nano cavity with hydrophilicity can improve the response speed and heat dissipation efficiency.Compared to the contact angleθ=121°,the formation times of nucleate bubble and film boiling for theθ=0°are reduced by 90.84%and 93.57%,respectively.(3)A deeper cavity of 3.3 nm is beneficial for triggering boiling and improving the heat dissipation rate.The highest heat flux can be achieved at 21.86 x 10°W/m2,which can meet the cooling requirements of the micro devices with ultra-high heat flux(107-108 W/m2).The coupling effect of nano configuration and surface wettability is illustrated,and the essential reasons for the enhanced heat transport are revealed.The findings can guide the optimization of cooling systems and promote the practical application of phase change liquid cooling in DCs.
文摘The evaporation ofmicrometer and millimeter liquid drops,involving a liquid-to-vapor phase transition accompanied by mass and energy transfer through the liquid-vapor interface,is encountered in many natural and industrial processes as well as in numerous engineering applications.Therefore,understanding and predicting the dynamics of evaporating flows have become of primary importance.Recent efforts have been addressed using the method of Smoothed Particle Hydrodynamics(SPH),which has proven to be very efficient in correctly handling the intrinsic complexity introduced by the multiscale nature of the evaporation process.This paper aims to provide an overview of published work on SPH-based simulations related to the evaporation of drops suspended in static and convective environments and impacting on heated solid surfaces.After a brief theoretical account of the main ingredients necessary for the modeling of drop evaporation,the fundamental aspects of SPH are revisited along with the various existing formulations that have been implemented to address the challenges imposed by the physics of evaporating flows.In the following sections,the paper summarizes the results of SPH-based simulations of drop evaporation and ends with a few comments on the limitations of the current state-of-the-art SPHsimulations and future lines of research.
基金Project (51171104) supported by the National Natural Science Foundation of China
文摘Combining with the low temperature material properties and the boiling heat transfer coefficient of specimen immersed in the liquid nitrogen, a numerical model based on metallo-thermo-mechanical couple theory was established to reproduce the deep cryogenic treatment （DCT） process of a newly developed cold work die steel Cr8Mo2SiV （SDC99）. Moreover, an experimental setup for rapid temperature measurement was designed to validate the simulation results. The investigation suggests that the differences in temperature and cooling rate between the surface and core of specimen are very significant. However, it should be emphasized that the acute temperature and cooling rate changes during DCT are mainly concentrated on the specimen surface region about 1/3 of the sample thickness. Subjected to DCT, the retained austenite of quenched specimen continues to transform to martensite and finally its phase volume fraction reduces to 2.3%. The predicted results are coincident well with the experimental data, which demonstrates that the numerical model employed in this study can accurately capture the variation characteristics of temperature and microstructure fields during DCT and provide a theoretical guidance for making the reasonable DCT procedure.
基金Projects(50436010,50930005)supported by the National Natural Science Foundation of ChinaProject(U0834002)supported by the Joint Fund of NSFC-Guangdong of China
文摘A novel phase change heat sink was fabricated for packaging cooling of high power light emitting diode （LED）. 3D structures as enhanced boiling structure in the evaporation surface were composed of a spiral micro-groove along circumferential direction and radial micro-grooves which were processed by ploughing-extrusion （P-E） and stamping, respectively. Meanwhile, the cycle power of refrigerant was supplied by wick of sintered copper powder on internal surface of phase change heat sink. Operational characteristics were tested under different heat loads and refrigerants. The experimental results show that phase change heat sink is provided with a good heat transfer capability and the temperature of phase change heat sink reaches 86.8 ℃ under input power of 10 W LED at ambient temperature of 20 ℃.
基金The National Natural Science Foundation of China(No.50776055,51076084)
文摘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.
基金The National Natural Science Foundation of China(No.50706012)
文摘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.
基金This study was sponsored by the Research Funding for Key Laboratory of Cellulose and Ligno cellulosics Chemistry, Guangzhou Institute of Chemistry, Chinese Academy of Sciences (No. LCLC-2004-158)the National Natural Science Foundation of Fujian(No. Z0513015)
文摘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.
文摘Mechanical joints can have significant effects on the dynamics of assembled structures.However,the lack of efficacious predictive dynamic models tot joints hinders accurate prediction of their dynamic behavior.The goal of our work is to develop physics-based,reduced-order,finite element models that are capable of replicating the effects of joints on vi- brating structures.The authors recently developed the so-called two-dimensional adjusted lwan beam element(2-D AIBE) to simulate the hysteretic behavior of bolted joints in 2-D beam structures.In this paper,2-D AIBE is extended to three-di- mensional cases by formulating a three-dimensional adjusted lwan beam element(3-D AIBE).hupulsive loading experi- ments are applied to a jointed frame structure and a beam structure containing the same joint.The frame is subjected to ex- citation out of plane so that the joint is under rotation and single axis bending.By assuming that the rotation in the joint is linear elastic,the parameters of the joint associated with bending in the flame are identified from acceleration responses of the jointed beam structure,using a multi-layer teed-torward neural network(MLFF).Numerieal simulation is then per- formed on the frame structure using the identified parameters.The good agreement between the simulated and experimental impulsive acceleration responses of the frame structure validates the efficacy of the presented 3-D AIBE,and indicates that the model can potentially be applied to more complex structural systems with joint parameters identified from a relatively simple structure.
