Friction losses in valves and fittings for power-law fluids

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Two simple techniques for hysteresis power losses measurement

This paper presents two methods to measure magnetic losses in an iron core for didactic applications for undergraduate students. It is based on indirect measurements of magnetic field and induced flux, simplifying the required instrumentation, and thus, making its implementation possible for lab sessions. Moreover, a comparison between two methods is proposed, allowing the students reaching a deeper understanding of the hysteresis phenomena.

Continuation load flow using automatically determined branch megawatt losses as parameters

The conventional Newton's method is considered to be inadequate for the computation of the maximum loading point (MLP) of power systems since: (i) it encounters difficulties in the vicinity of the MLP: and (ii) the load flow Jacobian matrix becomes singular at the MLP. It is well known that continuation methods are powerful and useful tools that are able to trace the solution PV curve without experiencing such diffculties. However, continuation methods require a parameterisation so that a modified, well conditioned set of load flow equations is obtained. In particular, the Jacobian matrix associated with this modified set of equations should not be singular at the MLP. The authors propose that the actual power losses in transmission branches (lines and transformers) are used to parameterise the approach. Specific procedures for the automatic determination of the most appropriate parameter (branch) are proposed. Such procedures include the utilisation of fast voltage-stability indices. Simulation results are presented to show that the proposed method is able to trace the whole solution PV curve very efficiently.

Friction losses in valves and fittings for viscoplastic fluids

Data on pressure drop were obtained in stainless steel, sanitary fittings and valves during laminar and turbulent flow of aqueous suspensions of sucrose and bentonite. The rheological properties of these suspensions were determined and the Bingham model provided the best fitting with the experimental data. Friction losses were measured in fully- and partially-open butterfly and plug valves, bends and union. Values of loss coefficients (k(f)) were calculated and correlated as functions of the classical Reynolds number and the Reynolds number proposed by Govier and Aziz (1972) for viscoplastic fluids. The two-k method and a new proposed model presented the best adjustments for the Govier and Aziz Reynolds number, and Hedstrom and classical Reynolds numbers, respectively.

Allocation of the costs of transmission losses

An analysis of the performance of six major methods of loss allocation for generators and demands was conducted, based on pro-rata (two), on incremental factors (two), on proportional sharing (PS) (one), and on electric circuit theory (one). Using relatively simple examples which can easily be checked, the advantages and disadvantages of each were ascertained and the results confirmed using a larger sample system (IEEE-118). The discussion considers the location and size of generators and demands, as well as the merits of the location of these agents for each configuration based on an analysis of the effect of various network modifications. Furthermore, an application in the South-Southeastern Brazilian Systems is performed. Conclusions and recommendations are presented. (C) 2004 Elsevier B.V. All rights reserved.

Study of fluorine losses in oxyfluoride glasses

Glasses in PbGeO3-PbF-CdF2 and GeO2-PbO-PbF2-CdF2 systems were studied and the fluorine losses during synthesis were investigated. Samples were characterized by differential scanning calorimetry (DSC), X-ray diffraction, Fourier transform infrared spectroscopy (FTIR) and Raman scattering spectroscopy. The use of stoichiometric germanate glass, PbGeO3, instead of introducing individual oxides (GeO2 + PbO) lead to decreasing fluorine losses, as detected by a fluorine ion selective electrode. The main structural features obtained from vibrational spectroscopy could be described by a metagermanate basic structure permeating fluorine rich regions. (c) 2005 Elsevier B.V. All rights reserved.

OPTIMIZATION OF EXTRUSION COOKING PROCESS FOR CHICKPEA (CICER-ARIETINUM, L) DEFATTED FLOUR BY RESPONSE-SURFACE METHODOLOGY

Response surface methodology was employed to optimize the production of a snack food from chickpea. The independent variables, process temperature (123-137-degrees-C) and feed moisture (13-27% d.s.b.) were selected at five levels (rotatable five level composite design: - square-root 2, -1, 0, 1, + square-root 2) in the extrusion of defatted chickpea flour. Response variables were expansion ratio, shear strength of the extrudate and sensory preference assessed by an untrained panel. Expansion ratio increased steadily with decrease in feed moisture similar to cereal extrusion. Regions of maxima were observed for sensory preference and shear strength, and these two product attributes were linearly related. The most acceptable chickpea snack was rated higher than a commercial corn snack.

Using artificial neural networks for identification of electrical losses in transformers during the manufacturing phase

The paper describes a novel neural model to estimate electrical losses in transformer during the manufacturing phase. The network acts as an identifier of structural features on electrical loss process, so that output parameters can be estimated and generalized from an input parameter set. The model was trained and assessed through experimental data taking into account core losses, copper losses, resistance, current and temperature. The results obtained in the simulations have shown that the developed technique can be used as an alternative tool to make the analysis of electrical losses on distribution transformer more appropriate regarding to manufacturing process. Thus, this research has led to an improvement on the rational use of energy.

THE CASSAVA (MANIHOT-ESCULENTA, C) CV PIONEIRA .3. COOKING CHARACTERISTICS

The edible parts of cassava cultivar Pioneira roots after 12 and 24 months of cultivation were analysed for human consum. The yield was 63% when the roots were harvested at the right time (12 months), and lower (58%) for older roots, with 24 months. Total cyanide contents were 62,0 - 61,8 and 58,0 - 63,4 ppm, respectively. Cooking time was 13,5 min and 19,5 min, respectively, although the cooked mass quality was similar good. The edible part of the roots was processed in french fries or tholes, submited to two treatment: blanching for three minutes and boiling for ten minutes. Treated and in natura tholes were fried in vegetable oil at 190-degrees-C. The effect of freezing (-20-degrees-C for 60 days) on the cooking quality was also evaluated. The frozen storage reduced the total cyanid content in all treatment. The rate of cyanid decrease were 45%, 84% and 88% with frying, blanching and frying, and boiling and frying, respectively. Blanching followed by frying assured a safe cyanid level for human consum as well as a good acceptance in sensorial analysis. The influence of the age of the roots in cooking quality was a decrease in softness. Frozen storage softened the 24 month old roots and worsened the flavor of 12 month old root. For table purposes cassava roots should be processed in french fries and blanching, what would allow frozen storage of edible part.