scholarly journals Experimental modeling of convection-diffuse mass transfer in brine of Dombrovskyi quarry (Kalush, Ivano-Frankivsk region)

2020 ◽  
pp. 22-27
Author(s):  
Ya. O. Malkova ◽  
V. V. Dolin ◽  
V. M. Bobkov
Keyword(s):  
Mass Transfer ◽  
Fresh Water ◽  
Spatial Dynamics ◽  
Chloride Ions ◽  
Point Of View ◽  
Tritium Concentration ◽  
Self Diffusion ◽  
Mass Transfer Processes ◽  
Criteria For Evaluation ◽  
Simulated Analysis

The article presents the analysis of diffusion-convective mass transfer processes and their parameters, defines hydrogeochemical criteria for evaluation of brine chemical composition formation in Dombrovskyi quarry of Kalush-Golynske deposit. It has been experimentally determined that the temperature gradient (20 °С) significantly affects the rate of mass transfer in the brines. This is probably due to convection-diffuse processes. The dynamics of processes occurring when fresh water enters the brine surface has been experimentally simulated. Analysis of these data from the point of view of formal kinetics for irreversible process allowed estimating the speed of convection-diffusion process. The rate of self-diffusion of water into saturated brine of galite (D=1,21·10-5 cm2/s) and hydrated (in tritium water) ions of Na+Cl- (D=6,62·10-6 cm2/s) were experimentally studied by the isotope method using the tritium label. According to the spatial dynamics of the half (from equilibrium) tritium concentration, the linear rate of self-diffusion of water into brine (6,56 cm/day) and diffusion of hydrated sodium chloride ions into water (1,10 cm/day) are calculated. At the same time, the change rate of position of half (from equilibrium) tritium concentration in the spatial plan is almost the same: (0,22 cm/day) and (0,23 cm/day), respectively. Mathematical models describing the dynamics of these processes have been constructed. The obtained data make it possible to calculate the rates of salts movement from the depth of the Dombrovskyi quarry to its surface. Estimated amount of fresh water (220 thousand tons), capable to indifundate within a year from the surface to a 100-meter depth in the lower layers of Dombrovskyi quarry brines and dissolve the salt-containing rocks in its sides and the bottom.

scholarly journals Study of the Moisture Bond Forms in Cheeses

2020 ◽  
Vol 11 (3) ◽  
pp. 11054-11065
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Binding Energy ◽  
Strain Gauge ◽  
Bound Water ◽  
The State ◽  
Point Of View ◽  
Transfer Processes ◽  
Mass Transfer Processes ◽  
Kinetics Of

The article is devoted to the study of the forms of moisture bond in mature cheeses. The kinetics of mass transfer processes depend on the mobility and binding energy of water with solid and dissolved substances. Therefore, the removal of bound water is accompanied by deterioration in kinetics and increased energy consumption. In this regard, information on the state of bound water in substances during dehydration is very important from a scientific point of view and from a practical one. Based on the studies carried out, the forms of moisture bond in various types of cheese were determined by strain-gauge and thermographic methods. Based on this, it has been established that the forms of moisture bond in cheeses can be determined by strain-gauge and thermographic methods.

scholarly journals Thermal Performance Evaluation of Seawater Cooling Towers

2011 ◽  
Author(s):  
Mostafa H. Sharqawy ◽  
Iqbal S. Husain ◽  
Syed M. Zubair ◽  
John H. Lienhard
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Fresh Water ◽  
Thermal Performance ◽  
Operating Conditions ◽  
Thermal Design ◽  
Cooling Towers ◽  
Detailed Model ◽  
Transfer Processes ◽  
Mass Transfer Processes

Seawater has been used for long time as a cooling fluid in heat exchangers to reduce fresh water usage in industry and power plants. The thermophysical properties of seawater are different from those of fresh water due to the salt content or salinity. This difference is sufficient to affect the heat and mass transfer processes which in turn change the thermal performance. Thermal design of fresh water cooling towers is described in detail in many textbooks and handbooks. However, only a rule of thumb is frequently used for designing of seawater cooling towers. This rule recommends degrading the tower performance by approximately 1% for every 10,000 ppm of salts in the feed water. In this paper, the thermal performance of seawater cooling towers is presented using a detailed model of counterflow wet cooling towers which takes into consideration the coupled simultaneous heat and mass transfer processes and uses state-of-the-art seawater properties from the literature. The model governing equations are solved numerically and the validity of this model is checked using new experimental data that has been measured using a bench top counterflow seawater cooling tower. The effect of the variation of seawater salinity as well as other operating conditions on the effectiveness and Merkel number is investigated.

scholarly journals The Automated Calibration System for Process Parameters of Electric Adsorption Devices for Selective Purification of Gas Emissions

2020 ◽  
Vol 26 (3) ◽  
pp. 371-387
Author(s):  
N. A. Merentsov ◽  
◽  
A. V. Persidskiy ◽  
M. V. Topilin ◽  
A. B. Golovanchikov ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Electric Field ◽  
Process Parameters ◽  
Large Scale ◽  
Point Of View ◽  
Filtration Flow ◽  
Gas Emissions ◽  
Transfer Processes ◽  
Mass Transfer Processes ◽  
Calibration Program

The procedure for automatic calibration of process parameters of electric adsorption mass transfer devices for selective purification of gas emissions is presented on the example of a continuous electric adsorber with a moving adsorbent bed. The calibration program is based on automatic recognition of the ranges of regulation of the operating modes of electric sorption devices at the stage of commissioning or during the current operation of technological mass transfer equipment. The hydrodynamics of the filtration flow through the adsorbent bed and the parameters of the electric field are subject to calibration, while the optimal filtration regimes from the point of view of washing the adsorbent granules with a continuous gas phase flow are recognized. Determination of the control limits for the parameters of the electric field is based on an automatic check of the quality of electrical insulation part of the mass transfer device, as well as recognition of the current arising in the circuit when ions move between charged surfaces (ionic wind). The calibration program and the parameters obtained with its help will enable the self-adaptive system of automated control of electrical adsorption processes to achieve the highest rates of purification of gas emissions, with optimal energy costs for the implementation of mass transfer processes and will provide an opportunity to smooth out technological, large-scale and other factors inherent in specific mass transfer processes and device designs.

STUDY OF THE FORMS OF MOISTURE IN A MATURE CHEESES

2020 ◽  
Vol 18 (4) ◽  
pp. 12-17
Author(s):  
V.A. Ermolaev ◽  
Keyword(s):  
Mass Transfer ◽  
Energy Consumption ◽  
Binding Energy ◽  
Solid Phase ◽  
Bound Water ◽  
Point Of View ◽  
Practical Point ◽  
Transfer Processes ◽  
Mass Transfer Processes ◽  
Kinetics Of

The work is devoted to the study of forms of moisture connection in Mature cheeses. The kinetics of mass transfer processes depends on the mobility and binding energy of water with the solid phase and solutes. Therefore, the removal of bound water is accompanied by both a deterioration in the kinetics and an increase in energy consumption. In this regard, information about the state of bound water in materials during dewatering is very important not only from a scientific but also from a practical point of view. Based on the conducted research, the forms of moisture binding in various types of cheese were determined by the strain-measuring and thermographic method. On the basis of which it is established that the forms of moisture binding in cheeses can be determined by strain and thermographic methods.

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