ZIB

1

Digitale Medien

A theoretical and experimental study on subcooled flow boiling at high heat flux (1994)

Lin, K. W. ; Lee, C. H. ; Hourng, L. W. ; [weitere]

Springer

Heat and mass transfer 29 (1994), S. 319-327

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ISSN: 1432-1181

Quelle: Springer Online Journal Archives 1860-2000

Thema: Maschinenbau , Physik

Beschreibung / Inhaltsverzeichnis: Zusammenfassung In einem Fluidsystem, das bei hohem Wärmefluß den Effekt des unterkühlten Siedens zeigt, findet der wesentliche Wärmetransportmechanismus in einer sehr dünnen Schicht statt, die zwischen der beheizten Oberfläche und den Dampfpolstern liegt und als „Unterschicht“ bekannt ist. Basierend auf den Gesetzmäßigkeiten des konvektiven Siedens unter dominierendem Einfluß der Wärmeleitung durch die Flüssigkeits-Unterschicht wurde ein theoretisches Modell zu Beschreibung des Wärmeübergangs bei unterkühltem Sieden entwickelt. Um nützliche Daten für die Simulation der in Leichtwasserreaktoren (LWR) herrschenden Bedingungen zu gewinnen, erfolgten die Experimente bei Aufwärtsströmung siedenden Wassers in einem senkrechten Rohr im Druckbereich 6,9 bis 15,5 MPa. Diese experimentellen Ergebnisse werden mit Vorausberechnungen nach dem erstellten Theoriemodell, sowie jenen nach fünf der bekanntesten Korrelationen verglichen. Für unterkühltes Sieden in Leichtwasserreaktoren zeigte sich hierbei, daß die Experimente am besten durch das neuentwickelte Modell wiedergegeben werden.

Notizen: Abstract In a subcooled flow boiling system at high heat flux, the major heat transfer mechanism places emphasis on a very thin liquid layer, known as the ‘sublayer’ which is trapped between the heated surface and the vapor blankets. Base on the convective boiling heat transfer dominated by the heat conduction through the liquid sublayer, a theoretical model for subcooled flow boiling heat transfer has been developed. To provide useful data in the simulation of Light Water Reactors (LWRs) conditions, heat transfer experiments for up-flow boiling water through a vertical tube at the pressure ranging from 6.9 to 15.5 MPa have been conducted. The experimental results are compared with the predictions of the present model and other five famous correlations. For the LWRs subcooled flow boiling, the comparison reveals that the present model show the best agreement with the measured data.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1007/BF01578416

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2

Digitale Medien

Physicochemical Properties and Microbial Stability of Reduced-Fat Chinese-Style Sausage Stored under Modified Atmosphere Systems (2002)

Lin, K.-W. ; Lin, S.-N.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 67 (2002), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : Physicochemical properties and microbial stability of reduced-fat Chinese-style sausages packaged with various modified atmosphere packaging (MAP) systems were evaluated. With the exception of VAC (vacuum) treatment, the TBARS (thiobarbituric acid-reactive substances) values increased with increasing storage time. Treatments of C100 (100% CO2), C80 (80% CO2/20% N2), and C20 (20% CO2/80% N2) were higher in TBARS values than VAC and N2 (100% N2) after 2 wk of storage. The numbers of total plate counts, psychrotrophs, total anaerobes, or lactic acid bacteria increased slightly, though statistically insignificant, during storage, while N2 was numerically the lowest and VAC was intermediate. Vacuum packaging was more effective than other MAP in maintaining lipid and microbial stability of reduced-fat Chinese-style sausage. Keywords: reduced-fat, Chinese-style sausage, MAP, storage stability, vacuum packaging

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2002.tb08879.x

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3

Digitale Medien

Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System (2000)

Lin, K.-W. ; Mei, M.-Y.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 65 (2000), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Effects of incorporation of iota-carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced-fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water-holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat-stable alginate gel. The SPI had the highest concentration of salt-soluble protein in either raw or cooked meat batter.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb15954.x

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4

Digitale Medien

Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration (2003)

Chen, Y.-C. ; Wang, C.-H. ; Lai, L.-S. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 68 (2003), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Rheological and gelation characteristics of a specific degree of deacetylation (dd 50 to 99) and concentration (0.5% to 1.5%) of chitosan and chitosan/SSP (salt-soluble protein) mixtures were studied. Results suggested that SSP thermal gelation was interfered with by the positive charges of amino groups of the chitosan molecule. Regardless of degree of deacetylation, increasing chitosan concentration caused stronger interference on SSP gelation and lowered complex modulus [G*]. Loss tangent of chitosan/SSP gel decreased with increasing temperature. Higher level (1.5%) of dd 99 chitosan had the lowest G*, which resulted from ionic interaction with SSP. SDS-PAGE revealed protein aggregation, indicating possible covalent bond formation.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08250.x

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5

Digitale Medien

Multiphoton-excited luminescence from diamond nanoparticles and an evolution to emission accompanying the laser vaporization process (1999)

Glinka, Yu. D. ; Lin, K.-W. ; Lin, S. H.

Woodbury, NY : American Institute of Physics (AIP)

Applied Physics Letters 74 (1999), S. 236-238

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ISSN: 1077-3118

Quelle: AIP Digital Archive

Thema: Physik

Notizen: The photoluminescence (PL) from 100 nm diamond particles induced by infrared (IR) pulsed excitation [λexc=1064 nm (1.16 eV), τ=10 ns] was observed. The laser light intensity dependence of the PL yield shows that this is the five-photon absorption process (the total energy of excitation 5.8 eV). The PL results from structure defects, impurities, and the graphite-like phase excited by a relaxation of the multiphoton (MP)—produced electron–hole pairs (the band gap of diamond Eg=5.5 eV). By using the ultraviolet one-photon excitation [λexc=354.7 nm (3.48 eV), τ=10 ns], the same PL bands were observed in support of the correctness of interpretation. The typical Swan bands of electronically excited C2 species dominate the spectra at the IR light intensity above the threshold for vaporization. It was concluded that the MP-excited PL precedes the emission accompanying the laser vaporization process. © 1999 American Institute of Physics.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1063/1.122998

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6

Digitale Medien

Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata) (2004)

LIN, K. W. ; LIN, H. Y.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 69 (2004), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : The physicochemical, textural, and quality characteristics of Chinese-style meatball (20% fat) containing varying levels of bacterial cellulose (nata) were evaluated. Cooking losses of nata-containing Chinese-style meatballs were higher than those of control (containing no nata and 20% fat [C20]). Raw nata-added batter had higher water-holding capacity than control, but the pattern was reversed after cooking. N10 (10% nata) and C20 had the highest springiness scores. Textural hardness and shear-force value were significantly higher for C20, but both attributes for nata-added treatments decreased with increasing nata levels. Addition of 10% nata to Chinese-style meatballs produced products with acceptable textural and sensory qualities. Nata showed potential as a functional ingredient in Chinese-style emulsified meat products such as Chinese-style meatballs.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2004.tb13378.x

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7

Digitale Medien

Thermally activated rejuvenation of ferroelectric properties in electrically fatigued lead zirconate titanate ceramics (1993)

Pan, W. Y. ; Yue, C. F. ; Lin, K. W. ; [weitere]

Springer

Journal of materials science 12 (1993), S. 986-991

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ISSN: 1573-4811

Quelle: Springer Online Journal Archives 1860-2000

Thema: Maschinenbau

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1007/BF00420195

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8

Digitale Medien

Effect of pretreatments and fermentation on pore size in cellulosic materials (1985)

Lin, K. W. ; Ladisch, M. R. ; Voloch, M. ; [weitere]

New York, NY [u.a.] : Wiley-Blackwell

Biotechnology and Bioengineering 27 (1985), S. 1427-1433

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ISSN: 0006-3592

Schlagwort(e): Chemistry ; Biochemistry and Biotechnology

Quelle: Wiley InterScience Backfile Collection 1832-2000

Thema: Biologie , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: Surface area has been proposed as a major factor determining the extent of enzymatic hydrolysis of cellulose. We used cornstalk residue (CR) and Solka Floc BW-300 (SF) as substrates and NaOH (a cellulose swelling agent) and iron sodium tartrate (FeTNa, intercolates between cellulose microfibrils) as pretreatments to study the effect of surface area on extent of fermentation. Micropore sizes (8-130 Å) were determined by a solute exclusion technique using glucose, cellobiose, and polyethylene glycols as molecular probes. The pore size distributions follow the logistic model function: I = a/[1+exp(b - cX)] where I is pore volume; X = log D; D is the molecular probe diameter; and a, b, and c are constants. The pore volumes of CR (1.9 mL/g) and SF (1.6 mL/g) are increased to 2.1 mL/g by pretreatment with NaOH. Pretreatment of SF with NaOH and cornstalk residue with FeTNa caused an upward shift in the pore size distribution. Fermentation of untreated CR by rumen microbes resulted in a 46% loss of dry matter while increasing the internal pore size and decreasing the pore volume to 0.9 mL/g. Fermentation of NaOH pretreated CR resulted in a 73% loss of dry matter with little change in pore size, total pore volume, or fiber composition. Fiber analysis indicated that selective utilization of hemicellulose over cellulose in both fermentations was small. The data show that: (1) removal of hemicellulose and lignin increases dry matter disappearance upon fermentation of the remaining material; (2) relative to the size of bacterial cellulases (40-160 Å), the pretreatments have little effect on increasing accessibility of surface internal to the cellulose particles; and (3) the micropore changes caused by NaOH or FeTNa treatment do not explain the enchanced fermentation obtained for treated cornstalk residue. These observations infer that external or macropore surface properties may be a significant factor in determining the extent of utilization of the solid substrates by cellulolytic microorganisms.

Zusätzliches Material: 6 Ill.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1002/bit.260271006

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