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Tytuł:
BWRX-300, pierwszy SMR w Darlintgton
BWRX-300, Darlintgtons first SMR
Autorzy:
Kulczyński, Dariusz Witold
Powiązania:
https://bibliotekanauki.pl/articles/24201007.pdf
Data publikacji:
2023
Wydawca:
Instytut Chemii i Techniki Jądrowej
Tematy:
energetyka jądrowa
reaktor wodny wrzący
BWRX-300
małe reaktory modułowe
bezpieczeństwo jądrowe
wyłączanie reaktora
DNNP
Darlington New Nuclear Project
nuclear power
boiling water reactor
SMR
small modular reactor
nuclear safety
reactor trip
Opis:
W kontekście agresywnej polityki Unii Europejskiej dot. emisji dwutlenku węgla artykuł wyjaśnia zainteresowanie Polski szybkim wdrożeniem energetyki jądrowej, w tym SMR-ów. Przedstawiono osiągnięcia w dziedzinie technologii jądrowej przyszłego operatora obiektu DNNP tj. firmy Ontario Power Generation Inc. (OPG). Artykuł omawia wybrane cechy konstrukcyjne reaktora wodnego wrzącego BWRX-300 zaprojektowanego przez GE-Hitachi.
In view of aggressive CO2 emission abatement policies of the EU, the article explains the need for Poland to quickly develop nuclear power capabilities, hence her interest in SMR’s. The Darlington New Nuclear Project (DNNP) is briefly described. Highlights of nuclear expertise of Ontario Power Generation Inc. (OPG), the DNNP future operator, are presented. Selected design features of GE-Hitachi’s BWRX- 300 boiling water reactor are described.
Źródło:
Postępy Techniki Jądrowej; 2023, 3; 7--16
0551-6846
Pojawia się w:
Postępy Techniki Jądrowej
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Determination of the Specific Heat Flux During Boiling of the Dispersed Phase of the Emulsion
Autorzy:
Pavlenkо, Anatoliy
Koshlak, Hanna
Basok, Borys
Hrabova, Tatiana
Powiązania:
https://bibliotekanauki.pl/articles/27315739.pdf
Data publikacji:
2023
Wydawca:
Politechnika Koszalińska. Wydawnictwo Uczelniane
Tematy:
steam explosion
homogenisation
boiling
intensification of heat
mass transfer
Opis:
The intensity of heat exchange between the boiling emulsion and the enclosing surfaces is associated with the physical phenomena of the formation, growth, and destruction of vapour bubbles of the low-boiling component in the liquid phase. This article presents a methodology to assess the intensity of heat exchange processes. Using this technique, it is possible to predict the energy parameters of heat exchange equipment and the degree of intensification of heat transfer processes.
Źródło:
Rocznik Ochrona Środowiska; 2023, 25; 16--24
1506-218X
Pojawia się w:
Rocznik Ochrona Środowiska
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Different Cooking Methods on Lipid Content and Fatty Acid Profile of Red Mullet (Mullus barbatus)
Autorzy:
Biandolino, Francesca
Prato, Ermelinda
Grattagliano, Asia
Parlapiano, Isabella
Powiązania:
https://bibliotekanauki.pl/articles/16538535.pdf
Data publikacji:
2023-02-16
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
lipid quality
nutritional indices
barbecue-grilling
oven-cooking
frying
microwaving
boiling
Mediterranean fish
Opis:
This study investigated the effect of five in-house cooking methods (grilling, oven-cooking, frying, microwaving, and boiling) on lipid content and fatty acid composition in red mullet (Mullus barbatus). Moreover, the nutritional quality of the lipid fraction was evaluated by determining a number of lipid nutritional quality indices (LNQI). Moisture content of red mullet decreased after cooking, with the exception of boiled fish, while the lipid content significantly increased after microwave treatment and frying. After the latter, a ten-fold increase in lipid content was noted compared to fresh fish (from 2.1 to 21.1 g/100 g wet matter). All cooking methods caused significant changes in the fatty acid (FA) profile of M. barbatus. The content of saturated fatty acids (SFA) varied significantly between raw and cooked fish with the lowest values determined for fried sample. Monounsaturated fatty acid (MUFA) content increased after oven cooking and frying, while polyunsaturated fatty acid (PUFA) content showed an opposite trend. The eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) were the dominant fatty acids among n3 acids in all samples. EPA+DHA contribution in total FAs was significantly lower in the samples after oven cooking (19.6% total FAs) and frying (4.99% total FAs) than in the raw (25.5% of total FAs) fish. The n3/n6 ratio (range 1.25–3.65) decreased significantly after cooking; however, it remained above the recommended values for a healthy human nutrition (1:5). The PUFA/SFA ratio was between 0.69 in fried and 1.02 in boiled fish, both being greater than those recommended by the WHO/FAO [2003]. Atherogenicity index value decreased significantly after the cooking particularly in fried fish. The polyene index (PI), as a measure of PUFA damage, was in the range of 0.42–1.18. Although all cooking methods affected the FA profile, based on LNQI, it can be concluded that barbecue-grilling and boiling were the best cooking methods for healthy eating, due to their lowest effect on essential FAs.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 59-69
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Thermomechanical Homogenization in Steam Explosion
Autorzy:
Pavlenkо, Anatoliy
Koshlak, Hanna
Basok, Borys
Hrabova, Tatiana
Powiązania:
https://bibliotekanauki.pl/articles/27315740.pdf
Data publikacji:
2023
Wydawca:
Politechnika Koszalińska. Wydawnictwo Uczelniane
Tematy:
steam explosion
homogenisation
boiling
Opis:
A steam explosion results from intense heat transfer when a thermolabile liquid phase comes into contact with a hot liquid. As a result of such contact, microdispersed fragmentation of a high-boiling liquid occurs. A mathematical model is proposed to describe the thermomechanical crushing process, considering the formation of a vapour layer at the interface between two phases and the force interaction concerning several simultaneously boiling particles of the dispersed phase.
Źródło:
Rocznik Ochrona Środowiska; 2023, 25; 9--15
1506-218X
Pojawia się w:
Rocznik Ochrona Środowiska
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Syndrom gotującej się żaby, czyli o polskiej gastronomii w czasach koronawirusa
Boiling frog syndrome - Polish gastronomy in the time of the Coronavirus
Autorzy:
Linkowska, Adrianna
Powiązania:
https://bibliotekanauki.pl/articles/2097984.pdf
Data publikacji:
2021-05-06
Wydawca:
Zachodniopomorska Szkoła Biznesu w Szczecinie
Tematy:
zamknięcie lokali
akcja „otwieramy”
kryzys
syndrom gotującej się żaby
gastronomia w czasach koronowirusa
dofinansowania
restaurant closures
"we're opening" campaign
crisis
boiling frog syndrome
food service in the coronavirus
subsidies
Opis:
Artykuł przedstawia krytyczną sytuację, w jakiej znalazła się polska gastronomia w czasach pandemii. Wsparcie oferowane przez państwo nie jest wystarczające, przez co wiele lokali żeby przetrwać musi łamać obostrzenia, w innym przypadku grozi im bankructwo. Autorka chciała ukazać w artykule fakt, że zamykając branżę gastronomiczną cierpią nie tylko właściciele lokali, ale również pracownicy zatrudniani przez pracodawców jak i firmy zewnętrzne, dostarczające dobra do restauracji.
The article presents the critical situation in which Polish catering industry found itself in times of pandemic. Support offered by the state is not sufficient, which means that many establishments must violate restrictions in order to survive, otherwise they are threatened with bankruptcy. The author wanted to show in the article that by closing down the catering industry suffer not only the owners of establishments, but also employees hired by employers and external companies that provide goods to the restaurant.
Źródło:
Zeszyty Naukowe ZPSB Firma i Rynek; 2021, 1(59); 52-55
2657-3245
Pojawia się w:
Zeszyty Naukowe ZPSB Firma i Rynek
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of cooling water temperature on the performance of a BWR nuclear power plant
Autorzy:
Laskowski, Rafał
Theimech, Mohamad
Uzunow, Nikołaj
Powiązania:
https://bibliotekanauki.pl/articles/2195750.pdf
Data publikacji:
2021
Wydawca:
Centrum Rzeczoznawstwa Budowlanego Sp. z o.o.
Tematy:
nuclear power plant
cooling system
cooling water temperature
boiling water reactor
BWR
elektrownia jądrowa
układ chłodzenia
temperatura wody chłodzącej
reaktor wrzący
Opis:
Although PWR reactors make up the large majority of the world's nuclear power plants, BWR reactors also have a share in this industry. It is difficult to find data on the performance of a BWR power plant in off-design and variable load conditions in the literature. Therefore, the paper presents how cooling water temperature affects the efficiency and power output of a BWR unit. The qualitative effect of changes and the trend related to the effect of cooling water temperature on the performance of the power plant are known, but the quantitative effect has to be determined for specific power units. Depending on the location of the nuclear power plant, various temperatures of cooling water for use in condensers and thus various operating conditions of the cooling system can be achieved. To analyze how cooling water temperature affects the performance of the power unit, a model of a BWR power plant was developed using the Ebsilon software. The model was based on data provided in [1] concerning LaSalle County Nuclear Generating Station. Calculations showed that within the examined range of cooling water temperatures at the condenser inlet between 10 and 28oC the gross power output of the unit decreases by 91.405 MW and the gross efficiency drops by 2.773 percentage points.
Źródło:
Modern Engineering; 2021, 3; 5--13
2450-5501
Pojawia się w:
Modern Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Discussion of the heat flux calculation method during pool boiling on meshed heaters
Autorzy:
Orman, Łukasz J.
Radek, Norbert
Pietraszek, Jacek
Gontarski, Dariusz
Powiązania:
https://bibliotekanauki.pl/articles/88496.pdf
Data publikacji:
2020
Wydawca:
Stowarzyszenie Menedżerów Jakości i Produkcji
Tematy:
boiling
coatings
heat flux
meshes
przepływ ciepła
wrzenie
powłoki
strumień ciepła
nagrzewnica siatkowa
siatka
powłoka mikrostrukturalna
Opis:
The paper discusses nucleate boiling heat transfer on meshed surfaces during pool boiling of distilled water and ethyl alcohol of very high purity. It presents a correlation for heat flux developed for heaters covered with microstructural coatings made of meshes. The experimental results have been compared with the calculation results performed using the correlation and have been followed by discussion. Conclusions regarding the heat flux determination method have been drawn with the particular focus on the usefulness of the considered model for heat flux calculationson samples with sintered mesh layers.
Źródło:
System Safety : Human - Technical Facility - Environment; 2020, 2, 1; 247-252
2657-5450
Pojawia się w:
System Safety : Human - Technical Facility - Environment
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Boiling on Colour, Contents of Betalains and Total Phenolics and on Antioxidant Activity of Colourful Powder Derived from Six Different Beetroot (Beta vulgaris L. var. conditiva) Cultivars
Autorzy:
Bárta, Jan
Bártová, Veronika
Šindelková, Tereza
Jarošová, Markéta
Linhartová, Zuzana
Mráz, Jan
Bedrníček, Jan
Smetana, Pavel
Samková, Eva
Laknerová, Ivana
Powiązania:
https://bibliotekanauki.pl/articles/1363306.pdf
Data publikacji:
2020
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
beetroot
Beta vulgaris L. conditiva
beetroot meal
cultivar
boiling
betalain pigments
antioxidant activity
Opis:
Powders prepared from freeze-dried roots of six beetroot (Beta vulgaris L.) cultivars with red (cv. D'Egypte, Karkulka, Betina, Alexis), yellow (cv. Burpee's Golden) or red-white (cv. Chioggia) colour of root flesh were evaluated before and after boiling treatment (20 min, 100°C). Water and fat holding capacity (WHC and FHC), colour, contents of betalains and total phenolics (TPCs), and antioxidant activity were all significantly affected by cultivar as well as powder thermal treatment. WHC increased after boiling of the powder and varied between cultivars from 2.14 g/g (cv. D'Egypte) to 2.59 g/g (cv. Chioggia). The highest FHC of 1.22 g/g was observed in cv. Betina. Colour stability was optimal in the cultivars with red root flesh; with their lightness decrease between 6 and 10%. This corresponded with betalain content that was the highest in red cv. Betina; for which the values before and after boiling were 18.10 and 15.04 mg/g DM, respectively. Cultivar Betina significantly exceeded the other cultivars also in TPCs and antioxidant activity. The TPCs values of this cultivar were 3.73 and 3.32 mg gallic acid equivalents/g DM in the unboiled and boiled variant, respectively. Antioxidant activity of Betina powder before and after boiling was 11.13 and 11.69 mg ascorbic acid equivalents/g DM, respectively. The results indicated the significance of beetroot cultivar selection for thermal processing. Beetroots with red flesh significantly exceeded yellow and red-white cultivars in all the evaluated characteristics.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2020, 70, 4; 377-385
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Experimental investigation and characteristics of multiwalled carbon nanotube aqua nanofluids from a flat plate heater surface in a pool
Autorzy:
Vasudevan, D.
Senthil Kumar, D.
Murugesan, A.
Vijayakumar, C.
Powiązania:
https://bibliotekanauki.pl/articles/201185.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
nanofluids
critical heat flux
heat transfer coefficient
boiling
heat transfer enhancement
Opis:
In this experimental investigation, the critical heat flux (CHF) of aqua-based multiwalled carbon nanotube (MWCNT) nanofluids at three different volumetric concentrations 0.2%, 0.6%, and 0.8% were prepared, and the test results were compared with deionized water. Different characterization techniques, including X-ray diffraction, scanning electron microscopy and Fourier transform infrared, were used to estimate the size, surface morphology, agglomeration size and chemical nature of MWCNT. The thermal conductivity and viscosity of the MWCNT at three different volumetric concentrations was measured at a different temperature, and results were compared with deionized water. Although, MWCNT-deionized water nanofluid showed superior performance in heat transfer coefficient as compared to the base fluid. However, the results proved that the critical heat flux is increased with an increase in concentrations of nanofluids.
Źródło:
Bulletin of the Polish Academy of Sciences. Technical Sciences; 2020, 68, 3; 547-554
0239-7528
Pojawia się w:
Bulletin of the Polish Academy of Sciences. Technical Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Methodology of testing foil bearings in the START-STOP cycle in the presence of a working medium - stabilization of temperature in the test chamber
Metodyka badań łożysk foliowych w cyklu START-STOP w obecności czynnika roboczego - stabilizacja temperatury w komorze badawczej
Autorzy:
Moczulak, Bartosz
Miąskowski, Wojciech
Powiązania:
https://bibliotekanauki.pl/articles/1427229.pdf
Data publikacji:
2020
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
foil bearings
start-stop tests
low-boiling medium
łożyska foliowe
badania start-stop
czynnik niskowrzący
Opis:
The article presents the methodology of testing sliding bearings with a flexible shell, focusing on the issue of temperature increase during experiments for a specific time interval of the START-STOP test cycle. Selected material pairs, used in previous studies, were used in the experiment. The stand used for tests in the start-stop cycle was developed under the project POIG.01.03.01-00-027/08-00 at the Faculty of Technical Sciences UWM in Olsztyn.
W artykule przedstawiono metodykę badań łożysk ślizgowych z elastyczną panwią, skupiając się na zagadnieniu wzrostu temperatury podczas przeprowadzania doświadczeń dla określonego przedziału czasowego cyklu badań typu START-STOP. W doświadczeniu wykorzystano wybrane pary materiałowe, wykorzystywane we wcześniejszych badaniach. Stanowisko wykorzystywane do badań w cyklu start-stop zostało opracowane w ramach projektu POIG.01.03.01-00-027/08-00 na Wydziale Nauk Technicznych UWM w Olsztynie.
Źródło:
Agricultural Engineering; 2020, 24, 3; 63-72
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pool Boiling Heat Transfer from Rough and Microstructure Coated Surfaces
Wymiana ciepła przy wrzeniu na powierzchniach chropowatych i z pokryciem mikrostrukturalnym
Autorzy:
Orman, Łukasz J.
Orman, Katarzyna
Wojton, Iwona
Powiązania:
https://bibliotekanauki.pl/articles/1811614.pdf
Data publikacji:
2020
Wydawca:
Politechnika Koszalińska. Wydawnictwo Uczelniane
Tematy:
boiling heat transfer
porous coatings
rough surface
wymiana ciepła przy wrzeniu
pokrycie porowate
chropowatość
Opis:
The paper presents the test results of pool boiling heat transfer on the rough surface and the surface covered with capillary – porous microstructure. The porous layer is made of copper fibers sintered in the reduction atmosphere. The volumetric porosity amounted to 68%, while its height 1 mm. Distilled water and ethyl alcohol were used as the working fluids. The experiments have been carried out under the atmospheric pressure. Enhancement of heat transfer in relation to the smooth reference surface has been recorded especially for the low range of superheats, which might be related to the density of active nucleation sites. Experimental results have been compared with selected models of boiling available in literature.
Artykuł przedstawia wyniki badań wymiany ciepła przy wrzeniu na powierzchniach chropowatych i z porowatym pokryciem metalowo-włóknistym. Mikrostruktura porowata została wykonana z włókien miedzianych spiekanych w atmosferze redukcyjnej. Porowatość objętościowa wynosi 68%, a wysokość warstwy 1 mm. Badania prowadzono dla wody destylowanej i alkoholu etylowego jako cieczy wrzących pod ciśnieniem atmosferycznym. Zaobserwowano intensyfikację wymiany ciepła w porównaniu do powierzchni gładkiej, szczególnie w zakresie małych przegrzań, co może być związane z gęstością aktywnych centrów nukleacji. Wyniki badań eksperymentalnych porównano z wybranymi modelami wrzenia dla danych powierzchni.
Źródło:
Rocznik Ochrona Środowiska; 2020, Tom 22, cz. 1; 514-525
1506-218X
Pojawia się w:
Rocznik Ochrona Środowiska
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Subcooled flow boiling of a citric acid aqueous mixture
Autorzy:
Abdolhossein Zadeh, Mohammad Amin
Nakhjavani, Shima
Powiązania:
https://bibliotekanauki.pl/articles/240356.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
flow boiling
heat transfer
citric acid
bubble formation
chen type model
Opis:
In the present research, an experimental investigation was conducted to assess the heat transfer coefficient of aqueous citric acid mixtures. The experimental facility provides conditions to assess the influence of various operating conditions such as the heat flux (0–190 kW/m2), mass flux (353–1059 kg/m2s) and the concentration of citric acid in water (10%–50% by volume) with a view to measure the subcooled flow boiling heat transfer coefficient of the mixture. The results showed that two main heat transfer mechanisms can be identified including the forced convective and nucleate boiling heat transfer. The onset point of nucleate boiling was also identified, which separates the forced convective heat transfer domain from the nucleate boiling region. The heat transfer coefficient was found to be higher in the nucleate boiling regime due to the presence of bubbles and their interaction. Also, the influence of heat flux on the heat transfer coefficient was more pronounced in the nucleate boiling heat transfer domain, which was also attributed to the increase in bubble size and rate of bubble formation. The obtained results were also compared with those theoretically obtained using the Chen type model and with some experimental data reported in the literature. Results were within a fair agreement of 22% against the Chen model and within 15% against the experimental data.
Źródło:
Archives of Thermodynamics; 2020, 41, 1; 193-217
1231-0956
2083-6023
Pojawia się w:
Archives of Thermodynamics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Survey on the nucleate pool boiling of hydrogen and its limits
Autorzy:
Baki, Touhami
Powiązania:
https://bibliotekanauki.pl/articles/1819187.pdf
Data publikacji:
2020
Wydawca:
Politechnika Koszalińska. Wydawnictwo Uczelniane
Tematy:
hydrogen
boiling
onset nucleate boiling
critical heat flux
correlation
wodór
wrzenie
krytyczny strumień ciepła
korelacja
Opis:
Nucleate pool boiling is a very efficient transfer regime with low temperature gradients, bounded between two heat flux values and which border transitions to other regimes, this phenomenon is well framed with correlations. Our study aims to clarify the applicability of this regime to liquid hydrogen and to develop reliable correlations for a useful and qualitative agreement. An exhaustive review on the nucleate pool boiling of hydrogen and the limits of this regime, whether are the onset nucleate boiling (ONB) and the critical heat flux (CHF) was made, allowing the collection of more than 1400 points from experimental setups, highlighting a variety of parameters. Five predictive correlations were drawn from the literature, graphical and statistical comparisons were made, two in five reveal acceptable results. After analysis of the experimental data, new correlations were developed and compared with the data collected, convincing results were obtained and discussed. A simple form was expressed for the heat flux (…) = 550 . , shows better predicted values; convincing results of the (CHF) have been found on modified correlation, and the CHF value reaches a maximum of 148×103 W/m² for a reduced pressure at 0.35. A nucleate boiling correlation suitable for hydrogen has been developed.
Źródło:
Journal of Mechanical and Energy Engineering; 2020, 4, 2; 157--166
2544-0780
2544-1671
Pojawia się w:
Journal of Mechanical and Energy Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Constraints on ore formation conditions at the Mazra’eh Shadi epithermal deposit, NE Tabriz, Iran : evidences from geochemistry, sulphur isotope, quartz textures and fluid inclusion studies
Autorzy:
Radmard, Kaikhosrov
Zamanian, Hassan
Hosseinzadeh, Mohammad Reza
Khalaji, Ahmad Ahmadi
Powiązania:
https://bibliotekanauki.pl/articles/2058675.pdf
Data publikacji:
2019
Wydawca:
Państwowy Instytut Geologiczny – Państwowy Instytut Badawczy
Tematy:
Mazra’eh Shadi
alteration
intense boiling
supersaturation
Opis:
The Mazra'eh Shadi deposit is one of the most representative gold deposits in the Ahar-Arasbaran Belt. The main minerals are galena, sphalerite, pyrite and chalcopyrite. Concentrations of Au-Ag occur mainly within quartz veins. Five textures (crustiform, comb, microcrystalline, cockade, and mosaic) are distinguished by field reconnaissance and hand specimen observations. The δ34S values suggest an increasing role of meteoric water from the deepest levels to the shallow level and surface. Fluid inclusion data show that the mineralisation at the Mazra'eh Shadi deposit can be classified as a volcanic-rock-hosted intermediate-sulphidation epithermal deposit. Fluid inclusions in vein quartz can be distinctly divided into three types according to interpretation of petrographic features: intense boiling, gentle boiling and non-boiling conditions. The presence of intense and gentle boiling among different substages at the same level in the Mazra'eh Shadi deposit indicates that the base of the boiling zone likely shifted upward and downward during vein formation. The concentrations of Au-Ag occur mainly within quartz veins in the shallow level with gentle boiling (max. 813 ppb Au) and with intense boiling (max. 2420 ppb Au), whereas lower Au-Ag concentrations are associated with base metal-rich (Pb-Zn) in the deepest levels with non-boiling fluids (max. 52 ppb Au).
Źródło:
Geological Quarterly; 2019, 63, 2; 230--247
1641-7291
Pojawia się w:
Geological Quarterly
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Experimental study of the prototype of a Roto-Jet pump for the domestic ORC power plant
Autorzy:
Kaczmarczyk, Tomasz Z.
Ihnatowicz, Eugeniusz
Żywica, Grzegorz
Kaniecki, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/240196.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
Roto-Jet pump
pitot tube pump
domestic ORC micropower plant
low-boiling medium
pompa
Roto-Jet
pompa czerpakowa
mikropompa
ORC
czynnik niskowrzący
Opis:
The purpose of the work was to experimentally determine the characteristics of the prototype of a Roto-Jet pump (the Pitot tube pump) during its operation under conditions typical for the domestic micro power plant. The low-boiling fluid, sold under the trade name of HFE7100 and characterised by a zero ozone depletion potential (ODP) coefficient, was used as a working medium in the organic Rankine cycle (ORC). An electric thermal oil heater with a maximum power of 2×24 kWe was used as a heat source. The pump of Roto-Jet type was specially designed for the operation with the following rated parameters of the thermodynamic cycle: nominal flow rate of the working fluid 0.17 kg/s, operating pressure 1.2 MPa. The pump was put under load using an expansion valve that simulated the operation of an expansion machine. The article discusses thermodynamic and flow conditions to be met by the pumping engine as well as results of the experimental research. Moreover, the article includes the operational characteristics of the ORC installation and the Roto-Jet pump obtained during the operation with the target working medium – HFE7100. The engineering problems the authors of this article faced when designing and testing the pumping engine prototype are also presented.
Źródło:
Archives of Thermodynamics; 2019, 40, 3; 83-108
1231-0956
2083-6023
Pojawia się w:
Archives of Thermodynamics
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-15 z 73

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