scholarly journals A Comparative Study on Cooling Performance of Hot Oil and Molten Salt Media for Industrial Heat Treatment

2019 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Comparative Study ◽  
Surface Temperature ◽  
Molten Salt ◽  
Eutectic Mixture ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Convective Cooling ◽  
Cooling Stage ◽  
The Media ◽  
Two Stages

Abstract The present work presents a comprehensive comparative study on the cooling performance of hot oil and molten KNO3- NaNO2-NaNO3 eutectic mixture quench media. The study was conducted using a cylindrical Inconel probe of 16? and 60mm length. Cooling curves at different locations in the probe were acquired using thermocouples- DAQ system. The temperature data was recorded in PC and was subsequently used to calculate spatially dependent transient heat flux at the metal quenchant interface. The heat extraction mechanism in hot oil and NaNO2 eutectic mixture was different. Quench heat transfer occurred in two stages namely boiling stage and convective cooling stage during quenching in molten NaNO2 eutectic mixture. In the case of hot oil, apart from these two stages, third stage of cooling namely vapor blanket stage was observed. A detailed study was conducted to compare magnitude and uniformity of heat extraction during each stage of quenching. Molten salt offered higher cooling rate and more spatial uniform cooling as compared to hot oil quench media. The non-uniformity in surface temperature during boiling stage in Inconel probe was 10 times lower in molten salt medium as compared to that observed in hot oil medium. However, the non-uniformity in surface temperature during convective cooling stage in both the media were comparable. Based on the distribution of characteristic cooling time (t85) calculated in quenched Inconel probe, higher and uniform hardness distribution is predicted in steel parts quenched in molten NaNO2 eutectic mixture media as compared.

PENGEMBANGAN MULTIMEDIA PEMBELAJARAN MATA KULIAH PENGETAHUAN ALAT PENGOLAHAN DAN PENYAJIAN MAKANAN PROGRAM STUDI TATA BOGA

2019 ◽  
Vol 5 (1) ◽  
Author(s):  
Theodora Aruan ◽  
Abdul Hamid K ◽  
Samsidar Tanjung
Keyword(s):  
Small Group ◽  
Food Processing ◽  
Field Trials ◽  
Learning Design ◽  
Study Program ◽  
Processing Program ◽  
The Media ◽  
The Subject ◽  
Two Stages ◽  
Program Knowledge

Abstrak: Penelitian ini bertujuan untuk: (1) mengembangkan multimedia pembelajaran pada mata kuliah Pengetahuan Alat Pengolahan dan Penyajian Makanan yang layak digunakan pada mahasiswa program studi Tata Boga. (2) mengetahui efektifitas multimedia pembelajaran pada mata kuliah Pengetahuan Alat Pengolahan dan Penyajian Makanan program studi Tata Boga. Penelitian menggunakan model pengembangan produk Borg and Gall yang dipadu dengan model desain pembelajaran dari Dick and Carey. Metode penelitian ini terdiri dari dua tahapan, yang mana pada tahap I merupakan tahap uji coba produk yang terdiri dari: (1) validasi ahli desain pembelajaran, (2) validasi ahli materi pelajaran, (3) validasi ahli media pembelajaran, (4) uji coba perorangan, (5) uji coba kelompok kecil, dan (6) uji coba lapangan terbatas. Hasil penelitian menunjukkan: (1) uji ahli desain pembelajaran berada pada kualifikasi sangat baik (82,17%), (2) uji ahli materi berada pada kualifikasi sangat baik (89,5%), (3) uji ahli media berada pada kualifikasi sangat baik (85%), (4) uji coba perorangan berada pada kualifikasi sangat baik (87%),  (5) uji coba kelompok kecil berada pada kualifikasi sangat baik (86%), dan (6) uji coba lapangan terbatas berada pada kualifikasi sangat baik (83,8%). Kata Kunci: multimedia, pembelajaran, pengetahuan alat pengolahan dan penyajian makanan Abstract: This study aims to: (1) develop learning multimedia in the subject of Knowledge Processing and Presentation Tools that are suitable for use in culinary study program students. (2) knowing the effectiveness of learning multimedia in the subject of Food Processing and Food Processing Program Knowledge and Processing Tools. The study used the Borg and Gall product development model combined with learning design models from Dick and Carey. This research method consists of two stages, which in stage I is the product testing phase which consists of: (1) validation of learning design experts, (2) expert material validation, (3) validation of learning media experts, (4) test try individuals, (5) small group trials, and (6) limited field trials. The results showed: (1) the learning design expert test was in very good qualification (82.17%), (2) the material expert test was in very good qualification (89.5%), (3) the media expert test was in the qualification very good (85%), (4) individual trials are in very good qualifications (87%), (5) small group trials are in very good qualifications (86%), and (6) limited field trials are at very good qualification (83.8%). Keywords: multimedia, learning, knowledge of processing and serving food

Experimental and Numerical Evaluation of Small-Scale Cryosurgery Using Ultrafine Cryoprobe

2013 ◽  
Vol 4 (4) ◽  
Author(s):  
Junnosuke Okajima ◽  
Atsuki Komiya ◽  
Shigenao Maruyama
Keyword(s):  
Heat Transfer ◽  
Numerical Simulation ◽  
Heat Transfer Coefficient ◽  
Temperature Distribution ◽  
Surface Temperature ◽  
Numerical Evaluation ◽  
Small Scale ◽  
Outer Diameter ◽  
Cooling Performance ◽  
The Heat Transfer Coefficient

The objective of this work is to experimentally and numerically evaluate small-scale cryosurgery using an ultrafine cryoprobe. The outer diameter (OD) of the cryoprobe was 550 μm. The cooling performance of the cryoprobe was tested with a freezing experiment using hydrogel at 37 °C. As a result of 1 min of cooling, the surface temperature of the cryoprobe reached −35 °C and the radius of the frozen region was 2 mm. To evaluate the temperature distribution, a numerical simulation was conducted. The temperature distribution in the frozen region and the heat transfer coefficient was discussed.

A Study of Thermal Performance on Cool Colorful Water-Based Reflective Coatings for Building

2011 ◽  
Vol 250-253 ◽  
pp. 536-539
Author(s):  
Pei Wang ◽  
Wen Yan Lv ◽  
Zhi Yong Wei ◽  
Xia Zhen Zhang ◽  
Lian Liu ◽  
...  
Keyword(s):  
Comparative Study ◽  
Surface Temperature ◽  
Thermal Performance ◽  
Temperature Difference ◽  
Surface Temperatures ◽  
Water Based ◽  
Reflective Coatings ◽  
Micro Sphere

This paper presented the results of a comparative study aiming to investigate the effect of reflective coatings on lowering surface temperatures of matrix. Moreover, the important factors of the amount and the color of colored hollow-ceramic micro sphere were discussed. It was demonstrated that the use of reflective coatings could reduce a white surface temperature by 6.5 °C compared to a sample. The temperature difference became to reduce while the color of coatings turned to dark from the white to the yellow.

scholarly journals PERANAN TES KUIS DALAM MENINGKATKAN MOTIVASI PEMBELAJAR DALAM MEMAHAMI TATA BAHASA JEPANG TINGKAT DASAR

2017 ◽  
Vol 17 (1) ◽  
pp. 131
Author(s):  
Jeni Putra Sastranegara
Keyword(s):  
Comparative Study ◽  
Extrinsic Motivation ◽  
Learning Motivation ◽  
Motivation To Learn ◽  
Final Exam ◽  
Average Grade ◽  
The Media

Motivation to learn is very complicated to be examined because it involves various aspects, including the psychology of learners. However, efforts to improve the motivation of learners is not impossible for every teacher. As one of these efforts, the researcher undertook a comparative study by examining the achievement of bunpou understanding in the class that used the quiz tests and did not use the quiz test. After that, we compared with the average of semester final exam grade of the two classes. The quiz tests were formatively conducted after mid term exam until semester final exam. The result of a class that uses a quiz test has a higher average grade than a class that does not use. The mid term exam is difficult than final exam, it causes the average of the grade of student went down. However, the class that does not use the quiz test has drop two fold than the class that used the quiz test. It can be assumed that the quiz test is one of the media that has a role to increase the extrinsic motivation of the basic learner in understanding bunpou.Keywords: learning motivation, quiz tests, roles, bunpou

Assessment of Wetting Kinematics and Cooling Performance of Select Vegetable Oils and Mineral-Vegetable Oil Blend Quench Media

2015 ◽  
Vol 830-831 ◽  
pp. 160-163 ◽  
Author(s):  
K.M. Pranesh Rao ◽  
K. Narayan Prabhu
Keyword(s):  
Vegetable Oil ◽  
Vegetable Oils ◽  
Rice Bran ◽  
Canola Oil ◽  
Rice Bran Oil ◽  
Extraction Process ◽  
Mineral Oil ◽  
Heat Extraction ◽  
Cooling Performance ◽  
Oil Blend

Quench hardening is a process where an alloy is heated to solutionizing temperature and held for a definite period, and then rapidly cooled in a quenching medium. Selection of quenchant that can yield desired properties is essential as it governs heat extraction process during quenching. In the present work, the cooling performance of vegetable oil and mineral-vegetable oil blend quench media was assessed. The vegetable oils used in this work were olive oil, canola oil and rice bran oil. The mineral-vegetable oil blends were prepared by blending 10 and 20 vol. % of rice bran and canola oil in mineral oil. Inconel probe of 12.5mm diameter and 60mm height, instrumented with thermocouples were used to characterize quenchants. The probe was heated to 850°C and quenched in the oil medium. The cooling curves at different locations in the probe were used to study wetting kinematics. Inverse modelling technique was used to estimate spatially dependent metal-quenchant interfacial heat flux. It was found that the vegetable oils exhibited very short vapour blanket stage compared to mineral oil and blends. Faster wetting kinematics obtained with blends resulted in uniform heat transfer compared to that of mineral oil. The temperature distribution in the probe quenched in vegetable oils and blends was more uniform compared to that in mineral oil. It is expected that the parts quenched in vegetable oils and blends would lead to better hardness distribution compared to mineral oils.

Comparative Study of Fuzzy Entropy with Relative Spike Amplitude Features for Recognizing Wake-Sleep Stage 1 EEGs

2015 ◽  
Vol 4 (2) ◽  
pp. 12-25 ◽  
Author(s):  
Natarajan Sriraam ◽  
B. R. Purnima ◽  
Uma Maheswari Krishnaswamy
Keyword(s):  
Comparative Study ◽  
Sleep Stage ◽  
Research Work ◽  
Fuzzy Entropy ◽  
Elman Neural Network ◽  
Gold Standard Method ◽  
Spike Amplitude ◽  
Stage 1 ◽  
Two Stages ◽  
Stage Analysis

Electroencephalogram (EEG) based sleep stage analysis considered to be the gold standard method for assessment of sleep architecture. Of importance, transition between the first two stages, wake-sleep stage 1 found to be reliable quantitative tool for drowsiness and fatigue detection. The selection of appropriate feature pattern for EEGs is a quite challenging task due to its non-linear and non-stationary nature of the EEG signals. This research work attempts to provide a comparative study of time influence of time domain feature, relative spike amplitude (RSA) with entropy feature, fuzzy entropy(FE) for recognizing the transition between wake and sleep stage 1. EEGs extracted from offline polysomnography database is used and the extracted RSA and FE wake-sleep stage 1 derived EEG features are further classified using a feedback recurrent Elman neural network (REN) classifier. EEGs are segmented into 1s pattern. Simulation of the REN classifier revealed that the FE feature with REN yields a CA of 99.6% compared to that of with RSA feature.

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