“Qualitative Air Flow Modelling And Analysis Of Data Centre Air Conditioning As Multiple Jet Array

In the present study the effect of hot air recirculation is studied with suitable assumptions. It identifies that, the pressure drop across the tile is a dominant parameter which governs the recirculation. The rack suction pressure of the hardware along with the pressure drop across the tile determines the point of recirculation in the cold aisle. The positioning of hardware in the racks play an important role in controlling the recirculation point. The present study is thus helpful in the design of data centre air flow, based on the theory of jets. The air flow can be modelled both quantitatively and qualitatively based on the results

A comparative study of the characteristics of French Fries produced by deep fat frying and air frying

Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: 1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and 2) the products formed by the two processes in terms of color, texture, microstructure, calorimetric properties and sensory characteristics Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 minutes in relation to 9 minutes in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. DSC studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the two types of frying also resulted in products having significantly different texture and sensory characteristics.

Kinetics of osmotic dehydration and air-drying of pumpkins (Cucurbita moschata)

Kinetics of osmotic dehydration (OD) and effects of sucrose impregnation on thermal air-drying of pumpkin slices were investigated. A simplified model based on the solution of Fick's Law was used to estimate effective diffusion coefficients during OD and air-drying. In order to take into account shrinkage, average and variable thicknesses were considered. Pumpkin slices were dehydrated in sucrose solutions (40%, 50% and 60%, w/w, 27 degrees C. The effective water diffusion coefficients were higher than the sucrose, and low diffusivity dependence with solution concentration was observed. Samples non-treated and pre-treated in 60% osmotic solutions during one hour were dried in a hot-air-dryer at 50 and 70 degrees C (2 m/s) until equilibrium was achieved. Pre-treatment enhanced mass transfer during air-drying. Great volume reduction was observed in pre and non-treated dried samples. Using variable thickness in the model diminished the relative deviations between predicted and experimental OD and drying data. (C) 2007 Elsevier Ltd. All rights reserved.

Condensation versus air density change as a major cause of airflow: experimental evidence, link to data files and videos

The dominant model of atmospheric circulation posits that hot air rises, creating horizontal winds. A second major driver has recently been proposed by Makarieva and Gorshkov in their biotic pump theory (BPT), which suggests that evapotranspiration from natural closed-canopy forests causes intense condensation, and hence winds from ocean to land. Critics of the BPT argue that air movement to fill the partial vacuum caused by condensation is always isotropic, and therefore causes no net air movement (Bunyard, 2015, hdl:11232/397). This paper explores the physics of water condensation under mild atmospheric conditions, within a purpose-designed square-section 4.8 m-tall closed-system structure. Two enclosed vertical columns are connected at top and bottom by two horizontal tunnels, around which 19.5 m**3 of atmospheric air can circulate freely, allowing rotary airflows in either direction. This air can be cooled and/or warmed by refrigeration pipes and a heating mat, and changes in airflow, temperature, humidity and barometric pressure measured in real time. The study investigates whether the "hot-air-rises" or an implosive condensation model can better explain the results of more than 100 experiments. The data show a highly significant correlation (R2 >0.96, p value <0.001) between observed airflows and partial pressure changes from condensation. While the kinetic energy of the refrigerated air falls short of that required in bringing about observed airflows by a factor of at least 30, less than a tenth of the potential kinetic energy from condensation is shown to be sufficient. The assumption that condensation of water vapour is always isotropic is therefore incorrect. Condensation can be anisotropic, and in the laboratory does cause sustained airflow.

Density variation of different shaped food particulates in fluid bed drying : empirical models

Three particular geometrical shapes of parallelepiped, cylindrical and spheres were selected from potatoes (aspect ratio = 1:1, 2:1, 3:1), cut beans (length:diameter = 1:1, 2:1, 3:1) and peas respectively. The density variation of food particulates was studied in a batch fluidised bed dryer connected to a heat pump dehumidifier system. Apparent density and bulk density were evaluated with non-dimensional moisture at three different drying temperatures of 30, 40 and 50 o C. Relative humidity of hot air was kept at 15% in all drying temperatures. Several empirical relationships were developed for the determination of changes in densities with the moisture content. Simple mathematical models were obtained to relate apparent density and bulk density with moisture content.

When should ballooning incidents be reported?

This article follows on from our previous article in Aeronotes Volume 37 No.2 "Prepare and prevent, don't repair and repent: Causal factors of hot air ballooning incidents". While nearly every balloon flight ends safely, with every flight comes the opportunity for an accident. The ABF maintains an incident reporting database containing information on all the accidents and near misses that are reported to them. The goal of the database is to provide a formal way for ABF members to share accident or near miss experiences and prevent future occurrences. We recently analysed the causal factors involved in the incident reports collected by the ABF. Twenty-two incident reports were analysed and 54 causal factors were identified that were reported to play a role in hot air ballooning accidents. While many factors were identified, the findings of this study were limited by the small number of incident reports available from the ABF reporting system...

Modeling and optimization of a natural convection-based agricultural dryer

This study presents development of a computational fluid dynamic (CFD) model to predict unsteady, two-dimensional temperature, moisture and velocity distributions inside a novel, biomass-fired, natural convection-type agricultural dryer. Results show that in initial stages of drying, when material surface is wet and moisture is easily available, moisture removal rate from surface depends upon the condition of drying air. Subsequently, material surface becomes dry and moisture removal rate is driven by diffusion of moisture from inside to the material surface. An optimum 9-tray configuration is found to be more efficient than for the same mass of material and volume of dryer. A new configuration of dryer, mainly to explore its potential to increasing uniformity in drying across all trays, is also analyzed. This configuration involves diverting a portion of hot air before it enters over the first tray and is supplied directly at an intermediate location in the dryer. Uniformity in drying across trays has increased for the kind of material simulated.

Transient natural ventilation of a space with localised heating

The natural ventilation of a well-mixed, pre-heated room with a point source of heating, and openings at the base and roof is investigated. The transient draining associated with the room being warmer than the exterior combined with the convective ow produced by the point source of heat leads to a fascinating series of transient ow regimes as the system evolves to the two-layer steady-state regime described by Linden, Lane-Ser_ and Smeed [1]. As the room begins to ventilate, a turbulent plume rises from the point source of heat to the ceiling, and typically forms a deepening layer of hot air. However, with a weak heat source, then at some point the ascending plume will intrude beneath the layer of original uid. Otherwise, the ascending plume always reaches the top of the room as the system evolves to a steady state. We develop a simpli_ed model of the transient evolution and test this with some new laboratory experiments. We conclude with a discussion of the implications of our results for real buildings.

Transient Natural Ventilation of a Room with a Distributed Heat Source

We report on an experimental and theoretical study of the transient flows which develop as a naturally ventilated room adjusts from one temperature to another. We focus on a room heated from below by a uniform heat source, with both high- and low-level ventilation openings. Depending on the initial temperature of the room relative to (i) the final equilibrium temperature and (ii) the exterior temperature, three different modes of ventilation may develop. First, if the room temperature lies between the exterior and the equilibrium temperature, the interior remains well-mixed and gradually heats up to the equilibrium temperature. Secondly, if the room is initially warmer than the equilibrium temperature, then a thermal stratification develops in which the upper layer of originally hot air is displaced upwards by a lower layer of relatively cool inflowing air. At the interface, some mixing occurs owing to the effects of penetrative convection. Thirdly, if the room is initially cooler than the exterior, then on opening the vents, the original air is displaced downwards and a layer of ambient air deepens from above. As this lower layer drains, it is eventually heated to the ambient temperature, and is then able to mix into the overlying layer of external air, and the room becomes well-mixed. For each case, we present new laboratory experiments and compare these with some new quantitative models of the transient flows. We conclude by considering the implications of our work for natural ventilation of large auditoria.

The long road of climate negotiations: From Kyoto to Paris stopping over in Doha

4 p.

Efeito da temperatura de secagem de dois tipos de silano e da supressão ou redução do tempo de condicionamento com ácido hidrofluorídrico na resistência de união entre uma cerâmica de dissilicato de lítio e um cimento resinoso

Este estudo avaliou o efeito de diferentes métodos de silanização e aplicação do ácido hidrofluorídrico (HF) sobre a resistência à microtração de uma cerâmica de dissilicato de lítio a um cimento resinoso. Quarenta blocos de IPS e.max Press /Ivoclar Vivadent (5x5x6mm) foram cimentados a blocos de resina Z250/3M ESPE (5x5x6mm) usando o cimento resinoso RelyX ARC/3M ESPE de acordo com os seguintes métodos de tratamento superficial: G1: 20s de ácido fluorídrico (HF) + silano não hidrolisado Primer-Activactor/Dentsply (SNH) seco à temperatura ambiente; G2: 20s HF + silano pré-hidrolisado RelyX Ceramic-Primer/3M ESPE (SPH) seco à temperatura ambiente; G3: 10s HF + SNH seco com ar quente (50oC-2min); G4: 10sHF + SPH seco com ar quente (50oC-2min); G5: sem ácido, SNH seco com ar quente (50oC-2min); G6: sem ácido, SPH seco com ar quente (50oC-2min); G7: sem ácido, SNH seco à temperatura ambiente; G8: sem ácido, SPH seco à temperatura ambiente. Antes de cada método de silanização, os blocos cerâmicos receberam acabamento com lixas de carbeto de silício (220-600) e limpeza com ácido fosfórico 37% (1min). A cimentação foi realizada com carga vertical de 1kg por 10min. Os conjuntos de cerâmica/cimento/resina foram armazenados em água destilada (37C) por 24 horas e depois seccionados em máquina de corte Isomet 1000 a fim de obter palitos (n = 40) de 1mm2 de área da seção transversal, que foram submetidos ao teste de microtração em máquina de ensaio universal Emic (v = 0,5mm/min). O modo de fratura foi avaliado em microscópio eletrônico de varredura. A análise estatística foi realizada utilizando ANOVA / Dunnett (p-valor = 0,000). As médias MPa e desvio padrão foram: G1-21,5 (8,9) BC; G2-30,5 (7,2) A; G3-19.4 (9.1) BC; G4-24,0 (9,0) B; G5-8.1 (3.2) D; G6 -18,0 (6,2) C; G7-7.8 (2,6) D; G8-6.3 (2,5) D. Grupos 2, 3, 4 e 6 não tiveram falhas prematuras dos palitos contra os grupos 1, 5, 7 e 8, que apresentaram 2,2; 44,4; 75,6 e 33,3% de perdas prematuras, respectivamente. O teste de correlação foi realizado apresentando significância estatística, com valor de -0,736 (p-valor = 0,000), mostrando que, a medida que o percentual de perda prematura aumenta, a média da MPa diminui. Quanto ao modo de fratura, observou-se 44,97% de falhas do tipo mista, 51,70% de falhas do tipo adesiva, 3,33% de falhas do tipo coesiva do cimento. Quando é realizada a supressão do condicionamento com HF como pré-tratamento da superfície cerâmica IPS e.max Press, a aplicação de silano SPH, associada ao seu tratamento térmico, deve ser o método de silanização recomendado, embora os valores mais elevados de resistência de união tenham sido os obtidos quando utilizado o condicionamento com HF por 20s. Quando é realizada a redução do tempo de condicionamento com HF para 10s, a aplicação do silano (SPH ou SNH) deve ser sempre associada ao seu tratamento térmico. O SNH só deve ser usado se as superfícies das cerâmicas IPS e.max Press forem tratadas com HF.

Design of a half ton dehydrator for fish

A half-ton capacity artificial dryer has been designed at the Central Institute of Fisheries Technology for drying fish like Mackerel, Sardine, White bait etc. The dryer is a hot air recirculation type. 80 KW thermostatically controlled heating coils are made use of for heating the air. The air is circulated by means of an axial flow pattern fan. Drying takes place at a temperature of 115 degrees F. The structure of the dryer comes to about Rs. 20,000.

Dehydration of prawns in tunnel dryers

This paper deals with the dehydration of prawns in a tunnel dryer. Conditions required to produce an end-product of desired colour, shape and texture as well as good reconstitution and organoleptic properties which are not obtained in the normal hot air drying, have been worked out. An initial temperature and relative humidity of 90°C. and 85%-90% respectively and an air velocity not more than 1 metre/second are the essential conditions required. Both temperature and relative humidity are to be reduced to 70°C and 40% respectively after about an hour's operation, till the drying is complete. Flavour of the reconstituted product is close to that of the fresh cooked prawns and the texture is judged to be soft. Drying time required to reduce the moisture content of fresh prawns to 15% level is about 7 hours compared to 6-7 hours in normal hot air drying and more than 36 hours in sun-drying.

Effects of different types of drying on the nutritive value of proteins in the fishmeals

A comparative study on the effect of different types of drying on the nutritive value of the proteins in the different fishmeals of known history was made. From the observations, it is clear that the mode of drying has got little or no effect on the nutritive value of the meal as revealed by the chemical indices of available lysine and pepsin digestibility, provided enough precautions were taken to avoid scorching during drying process. Sun dried meals are in no way inferior to the meals prepared by hot-air, steam or vacuum drying.

Effect of microwave pasteurisation on the quality of fish chikuwa

Temperature profile of fish chikuwa was taken during microwave cooking at 100 power level for different durations and subjected to organoleptic evaluation. Moisture content and organoleptic quality of fish chikuwa paste mixed with different levels of moisture and cooked at 100 power levels for 6 minutes were analysed. Microwave cooked fish chikuwa with standardized recipe was heated in microwave oven with hot air at different temperature for different durations. Fish chikuwa microwave cooked at 100 power level for 6 minutes had higher scores for all attributes as compared to those cooked for different durations and also fulfill the condition of pasteurisation of fish chikuwa. Fish chikuwa prepared with 35% moisture had better scores for all attributes unlike those of other levels. Heating of microwave pasteurised fish chikuwa at different temperatures for different durations could not achieve the desired brown colour.