scholarly journals Heating up a lantern with a tealight candle

2021 ◽  
Vol 19 (1 Jan-Jun) ◽  
Author(s):  
Pornrat Wattanakasiwich ◽  
P. Kongkhumbod ◽  
N. Pussadee
Keyword(s):  
Heat Transfer ◽  
Stem Education ◽  
Drag Force ◽  
Vertical Direction ◽  
Transfer System ◽  
Optimal Parameters ◽  
Hot Air ◽  
Heat Transfer System ◽  
Heating Up ◽  
The Ideal

This paper provided physics principles and a method to heating up a lantern with a tealight candle, so it reaches 2.5 m within the shortest time. The experiments aimed to determine optimal parameters in filling paper lanterns with hot air and the ideal shape of lanterns that would travel most quickly in a vertical direction. Hot air from burning a 28-wick candle was directed through a heat transfer system to fill the lanterns. The small ellipsoid lantern required the shortest time. This problem is suitable as a platform for STEM education approach on topics of convection, buoyancy and drag force.

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.

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