Properties of Working Fluids, Coolants and Structural Materials for Thermal Engineering Calculations

Author(s):  
Valery Ochkov ◽  
Konstantin Orlov ◽  
Volodymyr Voloshchuk
2015 ◽  
Vol 725-726 ◽  
pp. 728-733
Author(s):  
Ekaterina Sultanova ◽  
Igor Fedortsev ◽  
Vladimir Filippov

In this work we propose a new method of heat treatment of the masonry in the winter and the algorithm flow management masonry that reduces overall construction time of the building. Under the proposed algorithm calculating the heat treatment of masonry in winter conditions with stationary heating house developed software that automates the thermal engineering calculations and the necessary organizational and technological parameters of the organization of building flow, which greatly optimizes the performance of the project


2018 ◽  
Vol 146 ◽  
pp. 03010
Author(s):  
Pavlína Charvátová ◽  
Roman Šubrt

Increasing demands on thermal insulation. Their more accurate assessment by computers lead to increasingly bigger differences between computational models and reality. The result is an increasingly problematic optimization of building design. One of the key initial parameters is climatological data.


2012 ◽  
Vol 59 (7) ◽  
pp. 566-572 ◽  
Author(s):  
V. F. Ochkov ◽  
K. A. Orlov ◽  
M. L. Frenkel ◽  
A. V. Ochkov ◽  
V. E. Znamenskiy

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


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