scholarly journals Convection Type Electric Stove with Air Ionization

2019 ◽  
Vol 48 (4) ◽  
pp. 131-138
Author(s):  
Сергей Романчиков ◽  
Sergei Romanchikov
Keyword(s):  
Practical Significance ◽  
Technical Solution ◽  
Adhesive Properties ◽  
Burner Surface ◽  
Air Conditioning System ◽  
Hot Air ◽  
Cooking Process ◽  
Air Ionization ◽  
Carcinogenic Substances ◽  
Ionized Air

Increasing the efficiency of electric stoves currently remains an unsolved problem. The present study proposes a new design scheme for the electric convection stove with an air ionization device (Electric Stove PE-UIEV). This will reduce energy costs and speed up the cooking process. The stove in question is based on the method of electrothermal convection of heat-exchange surfaces of the frying deck. The proposed design reduces the formation of carcinogenic substances and improves the taste of fried and stewed dishes. The improved device increases the heat transfer coefficient from the burner surface to the cooker by 3 times since it creates better conditions for electrothermal convection. Treating air with electricity gives it adhesive properties: the air sticks to grounded surfaces of boilers. Ionized air intensively performs the function of heat carrier. Ionization reduces carcinogenic substances by 2–4 times and disinfects of ready-made dishes. The practical significance of the technical solution lies in the fact that the proposed design reduces the load on the ventilation and air conditioning system. In addition, the stove can be used for cooking in restricted (closed) spaces, and it improves the taste quality indicators. Unlike other stoves, this one reduces hot air circulation and, thus, its losses.

Effects of Ionized Air on Early Acquisition of Sidman Avoidance Behavior by Rats

1977 ◽  
Vol 41 (3_suppl) ◽  
pp. 1071-1074 ◽  
Author(s):  
Virginia Falkenberg ◽  
Roger E. Kirk
Keyword(s):  
Avoidance Response ◽  
Avoidance Behavior ◽  
Avoidance Performance ◽  
Albino Rats ◽  
Sidman Avoidance ◽  
Sprague Dawley ◽  
Air Ions ◽  
Air Ionization ◽  
Early Acquisition ◽  
Ionized Air

This research investigated the effects of positive and negative air ionization on the early acquisition of a Sidman (1953) avoidance response. The subjects were 20 male albino rats of the Sprague-Dawley strain. They were randomly assigned to ionization conditions and given 4 2-hr. acquisition sessions. The temporal parameters of the task were a response-shock interval of 20 sec. and a shock-shock interval of 5 sec. Shocks were delivered as 1-ma. pulses of 1 sec. duration. The results indicated that at the end of 4 2-hr. sessions the avoidance performance of rats trained in the presence of negative air ions was superior to that of rats trained in the presence of positive air ions.

scholarly journals Simulation Study of Air Conditioning System Location in Commercial Kitchen

2020 ◽  
Vol 10 (10) ◽  
pp. 57-61
Author(s):  
Mohammed Juma Al Areimi ◽  
Anbu Clemensis Johnson
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Comparative Analysis ◽  
Air Conditioning ◽  
Side Wall ◽  
Air Conditioning System ◽  
Cooking Process ◽  
Summer Temperatures ◽  
Air Circulation ◽  
Very High

Working in a commercial kitchen in restaurants and hotels is physically challenging. In the Middle East, summer temperatures are very high and require proper ventilation and air conditioning for comfortable working. In the current study a typical kitchen with dimensions 5 m × 4 m × 3 m, with heat source and range hood is modelled using computational fluid dynamics software. A comparative analysis was conducted on the location of the air conditioning system in the kitchen space. The investigated locations of the air conditioning system were on the kitchen side wall and ceiling. The results of the simulation showed that placing the air conditioning system in the ceiling at the centre of the kitchen produced better air circulation. The air flow close to the hood had sufficient velocity to remove heat, contaminants and CO2 generated from the cooking process

scholarly journals Development of Sustainable Indoor Air Quality for Air-Conditioning System Using Smart Control Techniques

2021 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Tosin T. Oye ◽  
Naren Gupta ◽  
Keng Goh ◽  
Toyosi K. Oye
Keyword(s):  
Control System ◽  
Health Effects ◽  
Air Conditioning ◽  
Indoor Environment ◽  
Living Conditions ◽  
Technical Solution ◽  
Air Conditioning System ◽  
Control Techniques ◽  
Smart Control ◽  
Co2 Level

Air-conditioning as a technical solution to protect inhabitants from excessive heat exposure creates the challenge of expanding indoor health effects. While air-conditioning has mostly been applied as an improvement to living conditions, health and environmental problems associated with its use frequently occurs. Therefore, this paper challenges and extends existing knowledge on sustainability related to the smart air-conditioning systems. The decrease of CO2 level in building requires an intelligent control system because energy utilisation has been legitimately connected with wellbeing and eventually to operational expenses. A building’s indoor environmental essential factors of comfort are IAQ, visual and thermal. Through an appropriate structured controller, the performance of indoor control system can be altogether improved. It merits creating innovative control techniques to optimise the indoor environment quality for air-conditioning system. The newly proposed backpropagation neural network was optimised using Matlab to control the CO2 level appropriately while carefully taking into account the performance of system controllers such as the stability, adaptability, speed response and overshoot. The controller of indoor environment was designed, and the proportional-integral-derivative control was utilised as a result of its suitability. The smart controllers were designed to regulate the parameters automatically to ensure the optimised control output. The indoor CO2 possesses an appropriate time constant and settling time of 2.1s and 27.3s, respectively. Therefore, utilising smart control techniques to exterminate various indoor health effects is expected to produce sustainable living conditions.

scholarly journals Research of Energy Technological Parameters in the Processes of Heat Pump Utilization of Heat Exhaust Gases of Rotary Kilns

2021 ◽  
Vol 2(50) ◽  
Author(s):  
Vitaly Petrash ◽  
◽  
Vitaly Baryshev ◽  
Leonid Shevchenko ◽  
Elina Geraskina ◽  
...  
Keyword(s):  
Heat Pump ◽  
Heat Supply ◽  
Building Materials ◽  
Heat Supply System ◽  
Practical Significance ◽  
Technical Solution ◽  
Technological Parameters ◽  
Energy Potential ◽  
Exhaust Gases ◽  
Rotary Kilns

This work is devoted to the study of energy technological parameters of heat pump utilization of exhaust gases heat from rotary kilns in production of building materials for heat technology and industrial heat supply. This goal is achieved due to the proposed new approach to the crea-tion of energy-saving technology and improvement of the heat supply system based on the in-tegration of contact-recuperative and thermal transformer heat recovery. The most important results are as following: a modified dependence of the conversion coefficient, an effective system for removing the waste gas heat for industrial and urban heat supply, a thorough as-sessment of the energy efficiency of the developed system, the dependence of the actual con-version coefficient on the energy technological parameters, as well as a rational degree of the exhaust gases pre-cooling, depending on their initial temperature and ratio of water consump-tion of the systems for technological and household purposes, and the range of their preferred ratio. The relationship between the consumption of the heating and heated medium in the pro-cess of the contact interaction has been substantiated. The results obtained differ from those existing by the complex accounting of the energy technological parameters in the analytical so-lution of the task. The practical significance of the results of the proposed technical solution lies in the fact that they can significantly reduce the consumption of the burned fuel due to a substantial expansion of the energy potential of the recovered heat, reduce heat, dust and gas emissions.

scholarly journals THE FAILURE OF AIR CONDITIONING SYSTEM IN B737NG AIRCRAFT

Vortex ◽  
2020 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Anindia Istikomah
Keyword(s):  
Heat Exchanger ◽  
Air Temperature ◽  
Air Conditioning ◽  
Air Conditioning System ◽  
Hot Air

The analysis done by the FMEA and RCFA methods shows that the main cause of the damage because of the accumulation of impurities. And it often occurs in the Heat Exchanger (Hx) component. In Indonesia with the special condition  where the air has a relatively higher humidity and air temperature, it is recommended to clean the heat exchanger more frequently to prevent dirt build up and avoid the problem of AC in producing hot air on the ground. In the standard maintenance manual the heat exchanger must be cleaned with 2000 FC (Flight Cycle) intervals, then the heat exchanger cleaning interval is changed to around 1000 FC (Flight Cycle) based on calculations performed by GMF

Microwave Assisted Drying of Short-Cut (Ditalini) Macaroni: Cooking Process and Textural Properties

2004 ◽  
Vol 10 (3) ◽  
pp. 187-196 ◽  
Author(s):  
A. Altan ◽  
M. Maskan
Keyword(s):  
Protein Denaturation ◽  
Power Level ◽  
Textural Properties ◽  
Cooking Loss ◽  
Drying Time ◽  
Cooking Properties ◽  
Hot Air ◽  
Cooking Process ◽  
Microwave Power Level ◽  
Better Than

The colour, re-hydration capacity and macaroni cooking quality, related to cooked weight, cooking loss and firmness of drying of short-cut (ditalini) macaroni were evaluated. The textural properties of uncooked and cooked macaroni samples were measured using a TA-XT2i texture analyser. Protein denaturation of dried samples increased significantly with microwave power level. Physical and textural properties of macaroni samples dried with combined hot air/microwave (210 W) were equal to or better than those dried with hot air. Also, hot air/microwave combination drying exhibited superior cooking properties. Firmness of samples increased while cooking loss decreased generally with microwave application after hot air drying, i.e., hot air/microwave combination shortened the drying time and improved many of the physical, textural and cooking properties of macaroni samples.

scholarly journals Study on modeling of the air ionization process in the technology of long-term storage of fruit and grape

2021 ◽  
Vol 939 (1) ◽  
pp. 012012
Author(s):  
A Rakhmatov ◽  
A Sanbetova
Keyword(s):  
Ionization Process ◽  
Theoretical Studies ◽  
Ionization Zone ◽  
Fruit Storage ◽  
Long Term Storage ◽  
Air Ionization ◽  
Ionized Air ◽  
Discharge Gap ◽  
Term Storage

Abstract This article presents the results of modeling the process of air ionization in the technology of long-term storage of fruits and grapes in fruit storage facilities.Also was determined the main forces acting on ions in the ionization zone, in the volume of the fruit storage and on the surface of the processed product in order to establish the ionization modes and design the discharge gap of the ionizer. Based on the results of the research, the issues of the ionizer placement in the volume of the fruit storage have been resolved. The results of theoretical studies have been verified experimentally and the corresponding dependencies of the parameters of ionized air was obtained.

Single-Trial Passive Avoidance Learning by Rats Treated with Ionized Air

1980 ◽  
Vol 47 (3_suppl) ◽  
pp. 1323-1330 ◽  
Author(s):  
Jean-Francois Lambert ◽  
Jean-Michel Olivereau
Keyword(s):  
Passive Avoidance ◽  
Avoidance Response ◽  
Inhibitory Avoidance ◽  
Simultaneous Increase ◽  
Favourable Effect ◽  
Albino Rats ◽  
Long Term Memory ◽  
Single Trial ◽  
Air Ionization ◽  
Ionized Air

This research investigates the effect of positive and negative air ionization on the memorization of a single-trial passive avoidance response. The subjects were 20 male albino rats. They were randomly assigned to one of the three environmental conditions, that is, positive, negative, and no ionization. Memorization was tested by the improved single-trial inhibitory avoidance step-through task. The results indicate that positive air ionization impairs short- and long-term memory. The effects of negative air ionization are more complicated; a probably favourable effect on memory of inhibitory avoidance response, may be masked by a simultaneous increase of spontaneous activity.

scholarly journals Development of water saving technology for water supply system of industrial enterprises

2021 ◽  
Vol 274 ◽  
pp. 08004
Author(s):  
Juriy Lavirko ◽  
Eduard Akhmetov ◽  
Rimma Akhmetova ◽  
Natalia Bikeeva
Keyword(s):  
Waste Water ◽  
Wastewater Treatment ◽  
Water Supply ◽  
Practical Importance ◽  
Treated Wastewater ◽  
Practical Significance ◽  
Technical Solution ◽  
Industrial Enterprises ◽  
Reduction Of Emissions ◽  
Optimal Set

The object of the study is the water supply and sanitation system of an industrial enterprise. Currently, many enterprises do not use the treated industrial waste water in the water supply cycle. Therefore, the use of treated wastewater is of practical importance. The scheme of thermal treatment of waste water for obtaining pure condensate by evaporation is proposed. The main results of the study are the technical solution for the development of the enterprise's wastewater treatment complex. Pure condensate is obtained in an instant boiling evaporator. The research method is based on the calculation of energy costs in wastewater treatment for different types of waste water. The results of the study allow us to determine the optimal set of energy equipment for obtaining pure condensate and its further use. The specific practical significance lies in the development of a technical solution that helps the treatment of wastewater and the reduction of emissions into the water basin.

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