An experimental evaluation of drying banana slices using a novel indirect solar dryer under variable conditions.

Novel thermal characteristics of drying banana slices in an indirect dryer are presented for four different experimental drying conditions in the forced convection mode. The novel characteristics include measuring the airflow velocity in the drying chamber, measuring the thermal profiles in different trays comprehensively and measuring the relative humidity under different conditions. Two tests are carried for 16 h in two consecutive days (8 h per day for each test). The first test is on acloudy day followed by a sunny day, while the second test is carried out on two consecutive sunny days. Tests 3 and 4 are 24 h tests with high (0.23 m/s) and low (0.11 m/s) average drying chamber airflow velocities under good solar radiation conditions. The maximum temperatures obtained in the collector and the drying chamber are around 80 and 48 °C, respectively, for the 16 h tests. Significantly lower collector and drying chamber temperatures are obtained due to cloudy conditions. Maximum collector temperatures are around 84 and 95 °C for the high and low average airflow chamber velocities for the 24 h tests. The corresponding maximum temperatures in the drying chamber are around 50 °C for the 24 tests. The final moisture ratios are 0.26 (cloudy and sunny days) and 0.20 (two sunny days), respectively, for the 16 h tests. These final moisture ratios are lower than those obtained for the 24 h tests which are 0.32 and 0.28, respectively. Increasing the drying chamber airflow velocity results in faster moisture removal during sunshine hours for the 24 h tests. For tests 1, 2, 3 and 4, the maximum average collector efficiencies during the sunshine period are around 60, 80, 40 and 10 %, respectively. The average drying efficiencies for the total solar drying period for tests 1,2,3 and 4 on day 1 are 6.9, 6.9, 5.5 and 5.7 % respectively. These values are comparable, suggesting that the average collector powers, airflow velocities and efficiencies have a very small effect on the average solar drying efficiency for the whole drying period. The quality of the bananas slices mainly in terms of the colour and shape is also compared with previous studies and commercially available products. A reasonably acceptable quality product is obtained.

The wettability of electron spun membranes by synovial fluid.

Aseptic loosening due to periprosthetic osteolysis has been accepted as one of the leading causes of revision procedures in patients with previous joint arthroplasty. Recently, several strategies for suppression of osteolysis were proposed, mostly based on biological treatment such as mitigation of chronic inflammatory reactions. However, these biological treatments do not stop the debris migration but only reduce the inflammatory reaction. To address this shortcoming, we propose the concept of ultrahigh molecular weighted polyethylene particles filtration storage by electrospun membranes. Firstly, the surface tension of synovial fluid (SF) is obtained by use of a pendant droplet. Secondly, the contact angle of the electrospun membranes wetted by two different liquids is measured to obtain the free surface energy using of the Owens-Wendt model. Additionally, the wettability of electrospun membranes by SF as a function of technology parameters is studied.

Modeling and simulation of heat and mass transfer in an Ethiopian fresh injera drying process.

In this paper, we developed a mathematical model to simulate the heat and mass transfer during the convective drying of injera. The coupled set of heat and moisture partial differential equations (PDEs) were numerically solved by the finite element method (FEM) using COMSOL Multi-physics, 5.5. To validate the simulated results, drying experiments were performed using a tunnel dryer at two air temperatures (313.15 and 333.15 K) and velocities (0.25 and 0.5 ms-1). The predicted versus the experimental results showed a very good agreement with a coefficient of determination, R 2 > 0.95 for both temperature and moisture ratio and a Root Mean Square Error, RMSE < 0.05 for moisture ratio and <3.5 K for temperature. The predicted temperature and moisture ratio distributions of the injera at different times and positions (thickness and diameter) clearly showed the uniformity of drying. The time required to reduce the moisture ratio of injera from 1 (-) to 0.03 (-) at a temperature of 333.15 K, relative humidity of 11% and air velocity of 0.5 ms-1 was 125 min. Both temperature and velocity have a significant effect on moisture reduction when drying was conducted (p < 0.05). The interaction effect between them also indicates a significant difference (p < 0.05) in the moisture removal rate of injera.

Effect of maturity on the moisture sorption isotherm of chili pepper (M a reko Fana variety).

The moisture sorption isotherm at three maturity levels of the M a reko Fana chili pepper variety (red, brown and green) has been studied in this paper. The sorption isotherm was determined based on the standard static gravimetric method using a glycerol-water mixture in a relative humidity range of 10-92% at three temperature levels and nonlinear regression analysis was used to select suitable sorption models. The Clasius - Clapeyron equation was implemented to determine the isosteric heat of sorption of the chili pepper using the experimental equilibrium moisture content at different sorption temperature levels. The results showed that the GAB model was well fitted for green chili pepper, while the OSWIN model described well the brown and red chili variant. There was a difference in net isosteric heat between the adsorption and desorption isotherm of chili pepper maturity. For green chili, the maximum value of the net isosteric heat was 18 kJ mol-1 and 20 kJ mol-1 for adsorption and desorption isotherms, respectively and it decreased exponentially as moisture content increased. The desorption heat was higher than the adsorption heat for each maturity of chili pepper which indicated the existence of hysteresis in the sorption process. In comparison to literature data reported for different chili varieties, M a reko Fana has a lower heat of sorption and monolayer moisture content.

Planar Pressure Field Determination in the Initial Merging Zone of an Annular Swirling Jet Based on Stereo-PIV Measurements.

In this paper the static pressure field of an annular swirling jet is measured indirectly using stereo-PIV measurements. The pressure field is obtained from numerically solving the Poisson equation, taken into account the axisymmetry of the flow. At the boundaries no assumptions are made and the exact boundary conditions are applied. Since all source terms can be measured using stereo-PIV and the boundary conditions are exact, no assumptions other than axisymmetry had to be made in the calculation of the pressure field. The advantage of this method of indirect pressure measurement is its high spatial resolution compared to the traditional pitot probes. Moreover this method is non-intrusive while the insertion of a pitot tube disturbs the flow. It is shown that the annular swirling flow can be divided into three regimes: a low, an intermediate and a high swirling regime. The pressure field of the low swirling regime is the superposition of the pressure field of the non-swirling jet and a swirl induced pressure field due to the centrifugal forces of the rotating jet. As the swirl increases, the swirl induced pressure field becomes dominant and for the intermediate and high swirling regimes, the simple radial equilibrium equation holds.