scholarly journals OPTIMIZATION OF THE HEAT AND HUMIDITY MODE OF MULTI-LAYER BUILDING ENCLOSING STRUCTURES

2021 ◽  
Vol 10 (4) ◽  
pp. 36-41
Author(s):  
Yuri S. VYTCHIKOV ◽  
Mikhail E. SAPAREV ◽  
Dar’ya D. KONYaKINA
Keyword(s):  
Water Vapor ◽  
Outer Layer ◽  
Outer Wall ◽  
Building Envelope ◽  
Expanded Polystyrene ◽  
Analytical Dependence ◽  
Saturated Water Vapor ◽  
Vapor Permeation ◽  
Saturated Water ◽  
Thin Walled

The article presents a methodology for determining the required resistance to vapor permeation of the outer layer of a multilayer building envelope, based on the condition that there is no condensation of water vapor in it. When deriving the formula, an analytical dependence was used to determine the elasticity of saturated water vapor, obtained by the authors of this article. With the help of the proposed technique, the assessment of the thermal and humidity regime of the outer wall, insulated facade system using thin-walled plaster, as well as layered masonry using expanded polystyrene and basalt plates as insulation was made. The results of the calculation of the indicated external walls are presented, which show that condensation of water vapor is possible in layered masonry. The proposed analytical dependence for determining the maximum allowable resistance to vapor permeation of the outer layer of a multilayer enclosing structure is recommended to be used in engineering calculations of the humidity mode of external enclosures of buildings and structures.

Generation of aerosol and droplets in binary mixtures of saturated water vapor with air and molecular gases

2016 ◽  
Vol 29 (2) ◽  
pp. 127-134 ◽  
Author(s):  
A. V. Klimkin ◽  
A. N. Kuryak ◽  
Yu. N. Ponomarev ◽  
A. S. Kozlov ◽  
S. B. Malyshkin ◽  
...  
Keyword(s):  
Water Vapor ◽  
Binary Mixtures ◽  
Saturated Water Vapor ◽  
Molecular Gases ◽  
Saturated Water

Pyrolytic Deposition of MnO2 Layers in Saturated Water Vapor Atmospheres

1980 ◽  
Vol 127 (10) ◽  
pp. 2180-2181 ◽  
Author(s):  
J. M. Albella ◽  
L. Fernández‐Navarrete ◽  
J. M. Martínez‐Duart
Keyword(s):  
Water Vapor ◽  
Saturated Water Vapor ◽  
Saturated 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.

Heat capacity and cluster structure of saturated water vapor

2014 ◽  
Vol 88 (9) ◽  
pp. 1450-1455 ◽  
Author(s):  
N. P. Malomuzh ◽  
P. V. Makhlaichuk ◽  
S. V. Khrapatyi
Keyword(s):  
Heat Capacity ◽  
Water Vapor ◽  
Cluster Structure ◽  
Saturated Water Vapor ◽  
Saturated Water

scholarly journals Raman Spectra from Saturated Water Vapor to the Supercritical Fluid

2001 ◽  
Vol 105 (29) ◽  
pp. 7155-7156 ◽  
Author(s):  
G. E. Walrafen ◽  
W.-H. Yang ◽  
Y. C. Chu
Keyword(s):  
Water Vapor ◽  
Raman Spectra ◽  
Supercritical Fluid ◽  
Saturated Water Vapor ◽  
Saturated Water

Low Temperature and Rapid Oxidation of GaN Surface by Saturated Water Vapor in High Pressure

2008 ◽  
Author(s):  
T. Futatsuki ◽  
T. Oe ◽  
H. Aoki ◽  
N. Komatsu ◽  
C. Kimura ◽  
...  
Keyword(s):  
High Pressure ◽  
Water Vapor ◽  
Low Temperature ◽  
Saturated Water Vapor ◽  
Saturated Water
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