Search results
Results From The WOW.Com Content Network
Although the pin-fin has 194 cm 2 surface area while the straight-fin has 58 cm 2, the temperature difference between the heat-sink base and the ambient air for the pin fin is 50 °C, but for the straight-fin it was 44 °C, or 6 °C better than the pin fin. Pin fin heat sink performance is significantly better than straight fins when used in ...
The idea is that very hot combustion products are first expanded in a gas turbine, and then the exhaust gases, which are still relatively hot, are used as a heat source for the Rankine cycle, thus reducing the temperature difference between the heat source and the working fluid and therefore reducing the amount of entropy generated by ...
A larger gap between the boiling points creates a larger temperature glide between the boiling curve and dew curve at a given mass fraction. [4] However, with any zeotropic mixture, the temperature glide decreases when the mass fraction of a component approaches 1 or 0 (i.e. when the mixture is almost separated into its pure components) because ...
A drying oil is an oil that hardens to a tough, solid film after a period of exposure to air, at room temperature. The oil hardens through a chemical reaction in which the components crosslink (and hence polymerize ) by the action of oxygen (not through the evaporation of water or other solvents ).
The choice of working fluids is known to have a significant impact on the thermodynamic as well as economic performance of the cycle. A suitable fluid must exhibit favorable physical, chemical, environmental, safety and economic properties such as low specific volume (high density), viscosity, toxicity, flammability, ozone depletion potential (ODP), global warming potential (GWP) and cost, as ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
The difference of density in the fluid is the key driving mechanism. If the differences of density are caused by heat, this force is called as "thermal head" or "thermal driving head." A fluid system designed for natural circulation will have a heat source and a heat sink. Each of these is in contact with some of the fluid in the system, but ...
Convection (or convective heat transfer) is the transfer of heat from one place to another due to the movement of fluid. Although often discussed as a distinct method of heat transfer, convective heat transfer involves the combined processes of conduction (heat diffusion) and advection (heat transfer by bulk fluid flow ).