Small and large strain rheology of wheat gluten

 The rheological properties of wheat gluten were studied under both small and large deformation and compared with those of the parent flours. The limiting strain of linear viscoelastic behaviour of gluten doughs, 3 × 10⁻², was an order of magnitude larger than that of the flour doughs, 10⁻³. The role of starch in the lower limiting strain of flour doughs was indicated by the exponential decrease in the limiting strain of gluten-starch mixtures with greater quantities of starch. Large strain measurements showed gluten doughs possessed greater shear and elongational viscosities than flour doughs and these differences were greatest at lower shear and elongation rates (0.01 and 0.1 s⁻¹). The larger viscosities of flour and gluten doughs at the low strain rates help to stabilise and prevent the collapse of gas bubbles during bread fermentation and baking. Increasing starch levels in gluten-starch mixtures, at either constant or optimal water levels, lowered the elongational viscosity. Dynamic measurements were, however, more sensitive to the level of water added to the gluten-starch mixtures. The storage modulus decreased with increasing starch levels when constant water levels were used to prepare the mixtures, but when optimal water levels were used the storage modulus increased. Gluten and starch are major contributors to the large and small strain rheological properties of flour doughs; however, gluten-starch mixtures were unable to duplicate exactly the rheological properties of flour doughs, indicating that other flour components such as pentosans, lipids and water soluble proteins also influence dough rheology. Received: 20 March 2001 Accepted: 11 July 2001     

Mass and heat transfer modeling of bio-substrates during packaging

Perishable bio-substrate behavior can be modeled during packaged storage. Local mass and heattransfer have been coupled to respiration rate and microbial growth. Validating measurements have also been performed, and a multi-objective optimization was employed to tune the model. The model is able to simulate gas composition history and local bacteria spoilage in storage modes commonly adopted by the food industry, depending on product features and temperature. Exploitation of this mathematical tool would allow for informed technical and management decisions.     

The analysis of heat and mass transfer during frying of food using a moving boundary solution procedure

Heat and mass transfer during frying of food was analysed using the heat conduction equation. The model developed assumes the presence of two regions, the fried and the unfried regions. The heat convected from the oil to the surface of the food is transferred by conduction through the fried region to an evaporating interface. Most of the transferred heat is utilised to vaporise the water at the interface, while the remaining smaller amount is used for sensible heating. The generated water vapour at the interface was assumed to flow in the fried region with minimum resistance, exchanging heat with the solid. The model was tested against some experimental results available for frying of thick and thin potato chips. The agreement between the predicted and measured temperature distribution was reasonable except at the end of the frying period at which the bounded water may vaporise with a different mechanism and oil may penetrate deep into the potato chips. In all the experiments, the centre temperature of the potato chips remained constant at almost 100^∘C for a long period which gave a good support to the model developed. Received on 7 January 1998     

Heat transfer and crystallization kinetics during fast cooling of thin polymer films

In this work, the heat transfer phenomena taking place during the cooling of thin films of crystallizable polymers were analyzed. The thermal histories, as recorded during experimental cooling runs carried out at various cooling rates, were compared with the predictions of a general purpose numerical code, which was resulted able to capture all the main features of the process. Thus, the conditions which allow homogeneous cooling (negligible temperature gradient within the sample) or homogeneous cooling history (the same cooling history for all the positions within the sample) were predicted by the simulation code.     

Mass and heat transfer during solid sphere dissolution in a non-uniform fluid flow

We studied a nonisothermal dissolution of a solvable solid spherical particle in an axisymmetric non-uniform fluid flow when the concentration level of the solute in the solvent is finite (finite dilution of solute approximation). It is shown that simultaneous heat and mass transfer during solid sphere dissolution in a uniform fluid flow, axisymmetric shear flow, shear-translational flow and flow with a parabolic velocity profile can be described by a system of generalized equations of convective diffusion and energy. Solutions of diffusion and energy equations are obtained in an exact analytical form. Using a general solution the asymptotic solutions for heat and mass transfer problem during spherical solid particle dissolution in a uniform fluid flow, axisymmetric shear flow, shear-translational flow and flow with parabolic velocity profile are derived. Theoretical results are in compliance with the available experimental data on falling urea particles dissolution in water and for solid sphere dissolution in a shear flow.     

Mass transport effect on the heat transfer coefficient during boiling of multicomponent mixture

In this work a simplified calculation method taking into account the effect of mass transport on the heat transfer coefficient (HTC) during boiling of multicomponent mixture has been elaborated. The calculation results were compared with own experimental data for ternary system methanol–isopropanol–water and Grigoriev data [1] (acetone–methanol–water). The experiments were performed in different hydrodynamic conditions such as: pool boiling and liquid evaporation at the free surface of the falling film. The experimental data covered wide range of heat fluxes from 6 to 30 kW/m² in the case of liquid evaporation from the falling film and from 30 to 240 kW/m² for pool boiling. The analysis of the results indicates that the mass transfer resistance in the liquid phase caused a significant reduction of experimental value HTC in comparison to so-called ideal HTC.     

Effect of excited oxygen molecule production on exchange reaction kinetics and heat transfer during atmospheric entry

Translated from Izvestiya Rossiiskoi Akademii Nauk, Mekhanika Zhidkosti i Gaza, No.5, pp. 186–188, September–October, 1992.     

Calculation of the convective heat transfer coefficient and cooling kinetics of an individual fig fruit

A methodology for determination of the convective heat transfer coefficient, h _H, is proposed for fruits with spherical shape, using numerical simulation and experimental data of the temperature within the fruit in the course of its cooling. In the proposed methodology, the position of the thermocouple inside the fruit is assumed to be unknown, and can be obtained through several simulations, supposing different positions for this sensor. The position of the thermocouple is then determined through analyses of the chi-squares of the simulations, which enabled to calculate h _H. The proposed methodology was applied for an individual fig fruit, and the cooling kinetics was described in details.     

Multiscale aspects of heat and mass transfer during drying

The macroscopic formulation of coupled heat and mass transfer has been widely used during the past two decades to model and simulate the drying of one single piece of product, including the case of internal vaporization. However, more often than expected, the macroscopic approach fails and several scales have to be considered at the same time. This paper is devoted to multiscale approaches to transfer in porous media, with particular attention to drying. The change of scale, namely homogenization, is presented first and used as a generic approach able to supply parameter values to the macroscopic formulation. The need for a real multiscale approach is then exemplified by some experimental observations. Such an approach is required as soon as thermodynamic equilibrium is not ensured at the microscopic scale. A stepwise presentation is proposed to formulate such situations.     

Mass transfer between particles and a flow in the presence of a volume chemical reaction

The exterior problem of the mass transfer between a spherical drop and a linear shear flow in the presence of a first-order volume reaction is solved in the diffusion boundary layer approximation. A simple approximate expression for calculating the average Sherwood number for a drop or solid particle of arbitrary shape is proposed. At large Péclet numbers this expression is applicable to any type of flow over the entire range of variation of the reaction rate constant. The problem of diffusion to a spherical drop in a translational Stokesian flow in the presence of a first-order volume reaction was investigated in [1].Translated from Izvestiya Akademii Nauk SSSR, Mekhanika Zhidkosti i Gaza, No. 6, pp. 109–113, November–December, 1987.     

Mass transfer between bubbles and the continuous phase in a fluidized bed of variable cross section

A study is made of mass transfer in an inhomogeneous fluidized bed whose cross section varies over the height. The field of the liquid phase around a bubble is constructed, conditions are obtained for the existence of a region of closed circulation of the liquid phase, and the boundaries of this region are determined. A solution is given to the problem of convective diffusion of the substance to the region of closed circulation, and the mass-transfer coefficient between a bubble and the continuous phase is determined as a function of the flow parameters. By the same token, the results of [1] are generalized to a fluidized bed of variable cross section. It is shown that in this case the mass transfer is improved.Translated from Izvestiya Akademii Nauk SSSR, Mekhanika Zhidkosti i Gaza, No. 6, pp. 20–29, November–December, 1974.     

基于FEM和RSM的深穴圆柱滚子优化设计

为消除圆柱滚子端部的应力集中现象,提高滚动轴承的疲劳寿命,对圆柱滚子内修形-深穴结构的形状控制参数(深穴开口度k、深穴长度l、深穴锥角α)进行了分析,建立了滚子接触有限元(FEM)模型。基于响应曲面法(RSM),建立了以滚子端部与中间接触应力差最小为优化目标,以k,l和α为设计变量的优化数学模型,并对响应面模型进行了求解,得到一组最优解,通过对比分析表明深穴滚子可以有效地降低滚子端部的应力集中现象,优化后深穴滚子应力分布更为均匀,避免了因局部应力过大而过早发生疲劳失效;采用FEM与RSM相结合的优化方法操作简单、效率高,可将其应用于其他机械零部件的优化设计。     

Heat transfer during heat sterilization and cooling processes of canned products

In this paper, an analysis of transient heat transfer during heat sterilization and cooling processes of a cylindrical canned product is presented. In the analysis, most practical case including the boundary condition of third kind (i.e., convection boundary condition, leading to 0.1 ≤ Bi ≤ 100) was employed. A simple analytical model for determining effective heat transfer coefficients for such products is developed. For the heat sterilization process, heating coefficient is incorporated into heat transfer coefficient model. An experimental study was performed to measure the thermal center temperatures of the short-cylindrical canned products (i.e., Tuna fish) during heat sterilization at the retort medium temperatures of 115^∘C and 121^∘C, and during cooling process at 16^∘C. The effective heat transfer coefficient model used the experimental temperature data. Using these effective heat transfer coefficients the center temperature distributions were calculated and compared with the experimental temperature distributions. Agreement was found considerably high. The results of the present study indicate that the heat-transfer analysis technique and heat-transfer coefficient model are reliable, and can provide accurate results for such problems. Received on 12 November 1997     

基于拓扑优化和深度学习的新型结构生成方法

计算机辅助设计已广泛应用于结构计算和分析,但如何利用计算机智能生成最佳的新型结构还面临巨大挑战。针对这一问题,提出了一种基于拓扑优化和深度学习的新型结构智能生成方法。该方法首先通过结构拓扑优化分析获得不同参数下的优化结果制作训练集图片,并将训练集标签定义为相应的工况类型,然后应用最小二乘生成对抗网络(LSGAN)深度学习算法进行训练并生成大量的新型结构,最后建立评价指标和评估体系对生成的模型进行评价比较,根据需求选择最佳结构设计方案。结合一个铸钢支座节点底板设计的工程案例,详细阐述了上述方法的应用过程,并借助三维重构技术和增材制造技术实现结构模型的一体化制造。研究结果表明,基于拓扑优化和深度学习的新型结构智能生成方法不仅可以自动生成新的结构,而且可以进一步优化结构的材料用量和力学性能。     

基于深度学习和近场动力学的层合板冲击工况识别

在冲击荷载作用下复合材料会产生断裂和分层等损伤。基于损伤数据对冲击工况进行识别，对改善复合材料的设计和确保其安全使用具有重要意义。基于此，本文提出一种基于深度学习和近场动力学（PD）理论的层合板冲击工况识别方法。首先使用改进的表面修正系数PD理论建立复合材料层合板刚体冲击损伤演化分析PD模型，PD模型数值模拟结果结合噪声数据增强技术构建层合板的冲击工况数据库；基于深度学习-卷积神经网络（CNN），对不同工况下的冲击损伤演化数据进行训练，实现对未知冲击工况的识别。结果显示，对于钢球冲击速度和角度的识别准确率均高于90%。     

Theoretical study of combined heat and mass transfer process during paper drying

Theoretical and experimental study of the paper drying process are presented. A mathematical model developed for combined heat ad mass transfer analysis of paper drying is given for both impinging air jets and through air drying methods. In this model, it is simply assumed that during the drying period of the paper has porous media and on the drying surface the vapour pressure of the evaporating liquid remains at a quasi-saturated value corresponding to the temperature of the liquid. The calculated transient paper temperatures in both methods agree well with the experimental results.