Distributed Optimal Heating Control of Building Zones

Author(s):  
Filip Vrbanc ◽  
Vinko Lesic
Keyword(s):  
Author(s):  
Kung-Shan Cheng ◽  
Robert B. Roemer

This study derives the first analytic solution for evaluating the optimal treatment parameters needed for delivering a desired thermal dose during thermal therapies consisting of a single heating pulse. Each treatment is divided into four time periods (two power-on and two power-off), and the thermal dose delivered during each of those periods is evaluated using the non-linear Sapareto and Dewey equation relating thermal dose to temperature and time. The results reveal that the thermal dose delivered during the second power-on period when T>43C (TD2) and the initial power-off period when T>43C (TD3) contribute the major portions of the total thermal dose needed for a successful treatment (taken as 240 CEM43°C), and that TD3 dominates for treatments with higher peak temperatures. For a fixed perfusion value, the analytical results show that once the maximum treatment temperature and the total thermal dose (e.g., 240 CEM43°C) are specified, then the required heating time and the applied power magnitude are uniquely determined. These are the optimal heating parameters since lower/higher values result in under-dosing/over-dosing of the treated region. It is also shown that higher maximum treatment temperatures result in shorter treatment times, and for each patient blood flow there is a maximum allowable temperature that can be used to reach the desired thermal dose. In addition, since TD2 and TD3 contribute most of the total thermal dose, and they are both significantly affected by the blood flow present for high treatment temperatures, these results show that perfusion effects must be considered when attempting to optimize high temperature thermal therapy treatments (no excess thermal dose delivered, minimum power applied and shortest treatment time attained).


2020 ◽  
Vol 14 (3) ◽  
pp. 85-89
Author(s):  
Ryosuke Tomio ◽  
Tsuyoshi Uesugi ◽  
Kazunori Akaji

1978 ◽  
Vol IA-14 (4) ◽  
pp. 357-363
Author(s):  
Herbert E. Harpster ◽  
Adel H. Eltimsahy

Metals ◽  
2019 ◽  
Vol 9 (7) ◽  
pp. 765
Author(s):  
Peng Tian ◽  
Wen Liang ◽  
Zhennan Cui ◽  
Guoming Zhu ◽  
Yonglin Kang ◽  
...  

The warm stamping technology is a promising technology to meet the needs of car weight reduction and energy conservation. In order to compare with the mechanical properties of the traditional hot-stamped boron-alloyed steel 22MnB5, a new warm-stamped niobium-alloyed steel 22Mn3SiNb was designed and tested. The optimal heating parameters for warm forming process were explored through mechanical tests, and the process of their microstructure evolution was investigated by scanning electron microscope (SEM), transmission electron microscope (TEM) and X-ray diffraction (XRD), etc. The experimental results indicate that the optimal heating parameters for the niobium-alloyed steel 22Mn3SiNb are a heating temperature of 800 °C and a soaking time of 5 min. Compared to the hot-stamped boron-alloyed steel 22MnB5 under their respective optimal heating parameters, the properties and microstructure characteristics of 22Mn3SiNb are greatly improved, and nearly no decarburized layer is found on the surface of the niobium-alloyed steel 22Mn3SiNb. In addition, the addition of Nb produces the effects of grain refinement and precipitation strengthening due to the introduction of plenty of nano-precipitated particles and dislocations. In the end, it can be predicted that the new warm-stamped niobium-alloyed steel will replace the conventional hot-stamped boron-alloyed steel.


2020 ◽  
Vol 2020 ◽  
pp. 1-7 ◽  
Author(s):  
Huseyin Sahin ◽  
Sevgi Kolayli ◽  
Mehmet Beykaya

Invertase and glucose oxidase are secreted by the hypopharyngeal glands of honeybees for the hydrolysis of sucrose and the preservation from microbial effects, respectively. It is also prominent to understand how the levels of invertase and glucose oxidase of raw honey samples are being influenced by different conditions because the behavior of these specific enzymes in raw honeys could be a marker for the quality parameters. On the basis of this expectation, three raw honey samples tagged as blossom, pine, and oak were investigated. To reach the desired aim, extraction conditions were diversified by the range of different periods as 0, 1, 3, and 6 h and of different temperatures as 24, 45, and 65°C. The optimal heating condition and the period of extraction for invertase activity of all honey types were 24°C and 1 h because data of this condition were 147.960–178.266 enzyme unit per kilogram (U/kg) and 20.179–24.313 invertase number (IN). Although the variety of glucose oxidase activity was not evaluated as a worthwhile indicator of quality for raw honey due to its abnormal activity behavior, the change of invertase activity should be considered as a quality parameter due to showing the gradual decreasing level from initially a quite high one.


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