Total emissivity of hot water vapor—II. semi-empirical charts deduced from long-path spectral data

1971 ◽  
Vol 14 (7) ◽  
pp. 963-973 ◽  
Author(s):  
Frederick P Boynton ◽  
Claus B Ludwig
Keyword(s):  
Water Vapor ◽  
Spectral Data ◽  
Hot Water ◽  
Semi Empirical ◽  
Total Emissivity

Total emissivity of hot water vapor—I. High pressure limit

1966 ◽  
Vol 9 (9) ◽  
pp. 853-864 ◽  
Author(s):  
C.C. Ferriso ◽  
C.B. Ludwig ◽  
F.P. Boynton
Keyword(s):  
High Pressure ◽  
Water Vapor ◽  
Hot Water ◽  
Pressure Limit ◽  
Total Emissivity

The Infrared Opacity of Hot Water Vapor

1967 ◽  
Vol 14 ◽  
pp. 171 ◽  
Author(s):  
Jason, Jr. Auman
Keyword(s):  
Water Vapor ◽  
Hot Water

scholarly journals New technological and technical solutions in dietary pear compote production

2020 ◽  
Vol 161 ◽  
pp. 01056
Author(s):  
Magomed Akhmetov ◽  
Amiiat Demirova ◽  
Vladimir Piniaskin ◽  
R.A. Rakhmanova
Keyword(s):  
Water Vapor ◽  
Traditional Method ◽  
Raw Materials ◽  
Hot Water ◽  
Saturated Water Vapor ◽  
High Quality ◽  
Saturated Water ◽  
Preliminary Preparation ◽  
Physical And Chemical

Perfection of technological processes, both in preliminary preparation of raw materials and during the final mandatory step of pasteurization, plays a key role in ensuring the quality of finished products, which is important in the production of canned dietary products. The aim of the research was to develop a more efficient way of blanching raw materials with its hardware and soft pasteurization modes, which will allow the production of high quality and competitive compotes for functional nutrition. We have developed and proposed a method of pulse-steam blanching of raw materials directly in glass jars with saturated water vapor, instead of the traditional method using hot water. The essence of the method is as follows. Fruits stacked in jars are pulse heated for 100–160 seconds (depending on the volume of the container) with saturated water vapor with temperature of 105–110 °C, and then fed into jars with cycles of 10 and 10 seconds respectively. The use of pulsed supply of saturated water vapor contributes to achieving more even heating of the fruit, which are characterized by a relatively large internal thermal resistance, causing overheating of the surface layers, and also provides an increase in the temperature of the product, which allows to pour into the jars syrup at relatively high temperature (97–98 °C), while the traditional technology accounts for the temperature of only 80–85 °C. Implementation of this method ensures the temperature level of the product entering the pasteurization stage being 78–80 °C, as opposed to the traditional method, where the temperature of the product is 45–48 °C. After that, the jars will be filled with syrup with a temperature of 97–98 °C, sealed and sent for pasteurization on accelerated modes. To implement the new method of blanching, the design of the device for pulse-steam blanching of fruits in glass jars has been developed. New thermal sterilization regimes have been developed, taking into account the increased temperature of the product after sealing and improved technology for the production of pear compote. The results of physical and chemical testing confirm the high quality of the finished product.

Experimental Study on a Packed Bed Humidifier in an Evaporative Gas Turbine

2002 ◽  
Author(s):  
Farnosh Dalili ◽  
Mats Westermark
Keyword(s):  
Mass Transfer ◽  
Water Vapor ◽  
Gas Turbine ◽  
Boiling Point ◽  
Pilot Plant ◽  
Air Flow ◽  
Hot Water ◽  
Compressed Air ◽  
Transfer Unit ◽  
Exhaust Heat

This paper examines the performance of gas turbine cycles operating with a mixture of air and water vapor. Special attention is paid to the humidification tower, where the water vapor is added to the air. The experiments in this study have been carried out in the first evaporative gas turbine pilot plant located at Lund Institute of Technology in the southern part of Sweden. This pilot plant is based on a Volvo VT600 gas turbine with a design load of 600 kW. The compressor pressure is just above 8 bars and the intake air-flow is 3.4 kg/s. Roughly 70 percent of the compressed air is humidified in the humidification tower, which is the only humidifying device. The tower diameter is 0.7 m and the total flexible packing height is 0.9 m of a stainless steel structured packing with a specific surface area of 240 m2/m3. The number of mass transfer units in the humidifier was experimentally determined to about 3 for a packing height of 0.45 m. The height of a transfer unit from the literature data for the packing is predicted to be 0.24 m. With a packing height of 0.45 m, only about 2 transfer units are expected from the packing. However, the droplet zones above and below the packing contribute about 1 transfer unit. Thus, it is concluded that the mass transfer performance of the packing is adequately predicted by literature data. Equations are provided to adjust the height of a transfer unit for other pressures and temperatures. For full-scale plants operating at higher pressures and temperatures it is suggested that the high quality exhaust heat, (temperatures above the boiling point) is recovered in a boiler and injected as steam. The remaining part of the exhaust heat, (temperatures below the boiling point) is used to produce hot water for a relatively small humidification tower using only a portion of the compressed air flow.

New method of energy–mass dispersion applied to mass spectral data from positively charged water vapor clusters

2004 ◽  
Vol 82 (10) ◽  
pp. 1462-1467 ◽  
Author(s):  
George E Walrafen ◽  
Hugh R Carlon
Keyword(s):  
Water Vapor ◽  
Spectral Data ◽  
New Method ◽  
Mass Spectral Data ◽  
Fixed Temperature ◽  
Mass Spectral ◽  
Maximum Stability ◽  
Mass Dispersion ◽  
Positively Charged ◽  
Charged Water

A new method is presented by which energy–mass, volume–mass, and enthalpy–mass dispersion curves may be determined for charged water vapor clusters. This method involves two closely spaced partial pressures at a fixed temperature. The method is exemplified by using mass spectral data from positively charged water vapor clusters (H+(H2O)M) where 6 ≤ M ≤ 45. A ΔG–mass dispersion was also determined using the ΔH–mass dispersion for comparison. ΔG displays an enormous minimum, which is of signal importance because it indicates that a size of maximum stability (SMS) exists. The SMS corresponds to M = 13 for pressures between 0.056 and 0.151 bar (1 bar = 100 kPa) at 373.15 K, and to M = 32±1 for pressures between 0.473 and 0.556 bar at 372.15 K. The free energy corresponding to M = 45 occurs far above that corresponding to the SMS. The resultant instability leads to condensation for pressures above 0.556 bar at 372.15 K.Key words: clusters, mass spectrometry, thermodynamics, water vapour.

Semiempirical Quantum Chemical and Ab Intio Study of Co(Ii), Ni(Ii),Cu(Ii) and Zn(Ii) Complexes with the Azo Dye Derived from 4-Amino Antipyrine and 2,4-Dihydroxy Acetopheone

2021 ◽  
Vol 30 (6) ◽  
pp. 586-605
Author(s):  
Satya Narayan Chaulia ◽  
Keyword(s):  
Spectral Data ◽  
Electrostatic Potential ◽  
Quantum Chemical Calculation ◽  
Quantum Chemical ◽  
Azo Dye ◽  
Atomic Charge ◽  
Nucleophilic Attack ◽  
Chemical Calculation ◽  
Potential Map ◽  
Semi Empirical

Semi-empirical quantum chemical calculation was made to study the nucleophilicity of the ligand and to study the mode of bonding between the ligand and the metal ions. The natural atomic charge at different atomic sites of the ligand has been calculated along with the electrostatic potential map to predict the reactive sites for electrophilic and nucleophilic attack. The theoretical spectral data such as IR, NMR and electronic have been calculated and compared with the experimentally generated data.

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