The so-called indirect evaporative cooling technology is widely used in air conditioning applications.The thermal characterization of tube-type indirect evaporative coolers,however,still presents challenges which need...The so-called indirect evaporative cooling technology is widely used in air conditioning applications.The thermal characterization of tube-type indirect evaporative coolers,however,still presents challenges which need to be addressed to make this technology more reliable and easy to implement.This experimental study deals with the performances of a tube-type indirect evaporative cooler based on an aluminum tube with a 10 mm diameter.In particular,the required tests were carried out considering a range of dry-bulb temperatures between 16℃ and 18℃ and a temperature difference between the wet-bulb and dry-bulb temperature of 2℃∼4℃.The integrated convective heat transfer coefficient inside the tube in the drenching condition has been found to lie in the range between 36.10 and 437.4(W/(m^(2)⋅K)).展开更多
蛋白质变性能够较广泛地表征烹饪加热品质变化,因而寻找到一种z值为7.36℃的耐高温α-淀粉酶,与蛋白质热变性z值5~10℃相近。以该酶溶液为指示剂,在玻璃毛细管中封装后置入烹饪耐受性高的、特定形状的魔芋凝胶(g-KGM)载体,从而构建了烹...蛋白质变性能够较广泛地表征烹饪加热品质变化,因而寻找到一种z值为7.36℃的耐高温α-淀粉酶,与蛋白质热变性z值5~10℃相近。以该酶溶液为指示剂,在玻璃毛细管中封装后置入烹饪耐受性高的、特定形状的魔芋凝胶(g-KGM)载体,从而构建了烹饪研究用时间温度积分器(time temperature integrators,TTIs)装置。随后,在模拟烹饪过程而设定的对流传热条件下,通过传热学试验结合非稳态传热以及酶失活动力学数学模型计算得到剩余酶活,与TTIs装置指示剂酶活实测值比较,两者误差小于2.24%。进一步,应用该TTIs装置测定了实际烹饪爆炒过程的表面换热系数。所构建的TTIs装置,结合数值模拟,可以分析测量常规试验传热学方法无法应用的激烈烹饪中流体-颗粒的传热过程,也可应用于其他领域的移动颗粒传热学研究。展开更多
基金This work was supported by Natural Science Basic Research Program of Shaanxi(2021JQ-689).
文摘The so-called indirect evaporative cooling technology is widely used in air conditioning applications.The thermal characterization of tube-type indirect evaporative coolers,however,still presents challenges which need to be addressed to make this technology more reliable and easy to implement.This experimental study deals with the performances of a tube-type indirect evaporative cooler based on an aluminum tube with a 10 mm diameter.In particular,the required tests were carried out considering a range of dry-bulb temperatures between 16℃ and 18℃ and a temperature difference between the wet-bulb and dry-bulb temperature of 2℃∼4℃.The integrated convective heat transfer coefficient inside the tube in the drenching condition has been found to lie in the range between 36.10 and 437.4(W/(m^(2)⋅K)).
文摘蛋白质变性能够较广泛地表征烹饪加热品质变化,因而寻找到一种z值为7.36℃的耐高温α-淀粉酶,与蛋白质热变性z值5~10℃相近。以该酶溶液为指示剂,在玻璃毛细管中封装后置入烹饪耐受性高的、特定形状的魔芋凝胶(g-KGM)载体,从而构建了烹饪研究用时间温度积分器(time temperature integrators,TTIs)装置。随后,在模拟烹饪过程而设定的对流传热条件下,通过传热学试验结合非稳态传热以及酶失活动力学数学模型计算得到剩余酶活,与TTIs装置指示剂酶活实测值比较,两者误差小于2.24%。进一步,应用该TTIs装置测定了实际烹饪爆炒过程的表面换热系数。所构建的TTIs装置,结合数值模拟,可以分析测量常规试验传热学方法无法应用的激烈烹饪中流体-颗粒的传热过程,也可应用于其他领域的移动颗粒传热学研究。
