Radiological safety during maintenance of the primary heat transfer system of the ITER plant

2002 ◽  
Author(s):  
S. Sandri ◽  
L. Di Pace
Keyword(s):  
Heat Transfer ◽  
Transfer System ◽  
Radiological Safety ◽  
Heat Transfer System

Preliminary design of EU DEMO helium-cooled breeding blanket primary heat transfer system

2018 ◽  
Vol 136 ◽  
pp. 1567-1571 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
P.A. Di Maio ◽  
G. Federici
Keyword(s):  
Heat Transfer ◽  
Preliminary Design ◽  
Transfer System ◽  
Heat Transfer System

Exergy Analysis for Main Heat Transfer System of CEFR

2021 ◽  
Author(s):  
Yanyu Chen ◽  
Ganggang Li ◽  
Lei Chen ◽  
Binbin Qiu
Keyword(s):  
Heat Transfer ◽  
Exergy Analysis ◽  
Transfer System ◽  
Heat Transfer System

Progress in the design development of EU DEMO helium-cooled pebble bed primary heat transfer system

2019 ◽  
Vol 146 ◽  
pp. 2416-2420 ◽  
Author(s):  
I. Moscato ◽  
L. Barucca ◽  
S. Ciattaglia ◽  
F. D’Aleo ◽  
P.A. Di Maio ◽  
...  
Keyword(s):  
Heat Transfer ◽  
Transfer System ◽  
Design Development ◽  
Pebble Bed ◽  
Heat Transfer System

scholarly journals Heat Transfer during Steaming of Bread

2014 ◽  
Vol 10 (4) ◽  
pp. 613-623 ◽  
Author(s):  
Victoria K. Ananingsih ◽  
Edda Y. L. Sim ◽  
Xiao Dong Chen ◽  
Weibiao Zhou
Keyword(s):  
Heat Transfer ◽  
Three Dimensional ◽  
Euler Method ◽  
Heating Process ◽  
Temperature Profiles ◽  
Transfer System ◽  
Physicochemical Changes ◽  
Steamed Bread ◽  
Predicted Values ◽  
Heat Transfer System

Abstract Understanding of heat transfer during steaming is important to optimize the processing of steamed bread and to produce desired qualities in the final product. Physicochemical changes occur during steaming of the dough which might be impacted upon by the heat transfer system. In this study, a mathematical model was developed to describe the heat transfer system in the bread being steaming throughout the heating process. The Forward Euler method was employed for solving the three-dimensional partial differential equation set for heat transfer to produce temperature profiles at a number of individual locations in the steamed bread during its steaming. All the comparisons between the model-predicted values and the experimental results produced root mean square error values ranged from 1.391 to 3.545 and R2 values of all greater than 0.93. Therefore, it is confirmed that the model has a good performance and can be used to predict temperature profiles in the bread during steaming.

An investigation of a novel cooling system for chilled food display cabinets

2005 ◽  
Vol 219 (2) ◽  
pp. 157-165 ◽  
Author(s):  
G. G. Maidment ◽  
J. F. Missenden ◽  
T. G. Karayiannis ◽  
F Wang
Keyword(s):  
Heat Transfer ◽  
Cooling System ◽  
Convective System ◽  
Transfer System ◽  
The Novel ◽  
Heat Transfer Mechanism ◽  
Difference Model ◽  
Capital Costs ◽  
Cooling Mechanism ◽  
Heat Transfer System

The modern retail cabinets that are used for chilling and displaying food in shops are described in this paper. The deficiencies of the purely convective heat transfer mechanism used to cool food in modern cabinets are highlighted. A novel heat transfer system that provides an integrated conductive/convective cooling mechanism is then proposed. A purpose-developed finite difference model and its application in the study of the novel cooling system are presented in this paper. The model was used to evaluate the performance of the mechanism compared with the conventional convective system. The results indicate that the proposed novel system can provide improved heat transfer, which contributes to lower core food temperatures of approximately 2.5−3.5 K. This can lead to significant reductions in energy and capital costs as well as improvements in food quality and shelf-life. Furthermore, the use of this cooling system could avoid the requirement for electric defrost, which is energy-intensive.

Sign in / Sign up

Export Citation Format

Share Document