Elements of Thermal Technology PDF Download

Author: John H. Seely
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 352

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Book Description

Author: Manuel Blanco
Publisher: Woodhead Publishing
ISBN: 0081005172
Category : Technology & Engineering
Languages : en
Pages : 496

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Book Description
After decades of research and development, concentrating solar thermal (CST) power plants (also known as concentrating solar power (CSP) and as Solar Thermal Electricity or STE systems) are now starting to be widely commercialized. Indeed, the IEA predicts that by 2050, with sufficient support over ten percent of global electricity could be produced by concentrating solar thermal power plants. However, CSP plants are just but one of the many possible applications of CST systems. Advances in Concentrating Solar Thermal Research and Technology provides detailed information on the latest advances in CST systems research and technology. It promotes a deep understanding of the challenges the different CST technologies are confronted with, of the research that is taking place worldwide to address those challenges, and of the impact that the innovation that this research is fostering could have on the emergence of new CST components and concepts. It is anticipated that these developments will substantially increase the cost-competiveness of commercial CST solutions and reshape the technological landscape of both CST technologies and the CST industry. After an introductory chapter, the next three parts of the book focus on key CST plant components, from mirrors and receivers to thermal storage. The final two parts of the book address operation and control and innovative CST system concepts. Contains authoritative reviews of CST research taking place around the world Discusses the impact this research is fostering on the emergence of new CST components and concepts that will substantially increase the cost-competitiveness of CST power Covers both major CST plant components and system-wide issues

Author: Maria Isabel Roldán Serrano
Publisher: Springer
ISBN: 3319458833
Category : Science
Languages : en
Pages : 96

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Book Description
This book addresses the evaluation and optimization of key elements in concentrating solar thermal (CST) technologies, such as solar receivers and working fluids, using computational fluid dynamics (CFD) modeling. It discusses both general and specific aspects, explaining the methodology used to analyze and evaluate the influence of different parameters on the facility performance. This information provides the basis for optimizing design and operating conditions in CST systems.

Author: J Meseguer
Publisher: Elsevier
ISBN: 0857096087
Category : Technology & Engineering
Languages : en
Pages : 413

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Book Description
Thermal control systems are an essential element of spacecraft design, ensuring that all parts of the spacecraft remain within acceptable temperature ranges at all times. Spacecraft thermal control describes the fundamentals of thermal control design and reviews current thermal control technologies. The book begins with an overview of space missions and a description of the space environment, followed by coverage of the heat transfer processes relevant to the field. In the third part of the book, current thermal control technologies are described, and in the final part, design, analysis and testing techniques are reviewed. Provides background on the fundamentals of heat transfer which gives the reader a better understanding of the phenomenon and the way Space Thermal Control Systems work Merges the experience of the authors in teaching aerospace engineering topics with the experience as compilers of the ‘Spacecraft Thermal Control Design Data Handbook’ of the European Space Agency and the development of in orbit thermal control systems for Spanish and ESA Missions The engineering approach is enhanced with a full section on Thermal Control Design, Analysis and Testing

Author: Paul W. Kruse
Publisher: John Wiley & Sons
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 480

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Book Description

Author: Kshirod Kumar Dash
Publisher: CRC Press
ISBN: 100033497X
Category : Technology & Engineering
Languages : en
Pages : 222

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Book Description
In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered. Key features: Presents engineering focus on thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Different current research-oriented results are included as a key parameter. Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating. Includes mathematical modeling and numerical simulations. Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering

Author: Neil E. Todreas
Publisher: CRC Press
ISBN: 1482239590
Category : Science
Languages : en
Pages : 659

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Book Description
Discusses fundamental ideas for various modeling approaches for the macro- and micro-scale flow conditions in the reactor. Covers specific design considerations, such as natural convection and core reliability. Enables the reader to better understand the importance of safety considerations in thermal engineering and analysis of a modern nuclear plant. Features end-of-chapter problems. Includes a Solutions Manual for adopting instructors.

Author: Axel von Starck
Publisher: Vulkan-Verlag GmbH
ISBN: 9783802729331
Category : Technology & Engineering
Languages : en
Pages : 854

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Book Description
In Europe, thermoprocessing is the third largest energy consumption sector following traffic and room heating. Its structure is very much diversified and complex. Therefore it is split into a large number of subdivisions, each of them having a high importance for the industrial economy. Accordingly we find the application know-how for the design and the execution of respective equipment represented by a multitude of small but very specialized and significant companies and their experts. As a result there was only little chance to find a comprehensive survey of the practical side of this technology so far. This gap is now filled by the new "Handbook of Thermoprocessing Technologies" based on the contributions of many highly experienced, outstanding engineers working in this field. The main intention of this book is the presentation of practical thermal processing for the improvement of material and parts in industrial application. Additionally, a summary of respective thermal and material science fundamentals is given as well as basic fuel-related and electrical engineering knowledge for this technology and finally design aspects, components and safety requirements for the necessary heating installations are covered. In conclusion, a very wide and competent state of the art description is now available for all manufacturers and users of thermoprocessing equipment. But also specialists from neighbouring fields, students and all those who are generally interested in this important but widely unknown technology will find a quick survey here as well as a very profound expertise.

Author: Thor Hegbom
Publisher: CRC Press
ISBN: 9780824798406
Category : Technology & Engineering
Languages : en
Pages : 496

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Book Description
Offers details on the utilization of electrical heating elements in consumer appliance design and industrial processes. The text includes basic theory, metallurgy and production advice for developing more reliable and cost-effective heaters. It provides tables comparing resistivity and surface resistance of different materials, and listing the resistance and weight per metre as well as surface per ohm of whole and half B&S wire and ribbon sizes for common standard resistance heating alloys. The book also contains calculation equations suitable for use in BASIC programs.

Author: P Richardson
Publisher: Elsevier
ISBN: 1855736616
Category : Technology & Engineering
Languages : en
Pages : 311

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Book Description
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue. Part one of the collection begins with reviews of conventional retort and continuous heat technologies. Part two then looks at the key issues of effective measurement and control in ensuring that a thermal process is effective whilst minimising any undesirable changes in a food. There are chapters on temperature and pressure measurement, validation of heat processes, modelling and simulation of thermal processes, and the measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which becoming more widely used in the food industry. There are chapters on radio frequency heating, microwave processing, infrared heating, instant and high-heat infusion, and ohmic heating A final chapter considers how thermal processing may be combined with high pressure processing in producing safe, minimally-processed food products. Thermal technologies in food processing provides food manufacturers and researchers with an authoritative review of thermal processing and food quality.