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RISS 인기검색어
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- 저자 : Rahbari Alireza (검색결과 5 건)
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A two-dimensional analytical model of laminar flame in lycopodium dust particles
Alireza Rahbari,Ashkan Shakibi,Mehdi Bidabadi 한국화학공학회 2015 Korean Journal of Chemical Engineering Vol.32 No.9
A two-dimensional analytical model is presented to determine the flame speed and temperature distribution of micro-sized lycopodium dust particles. This model is based on the assumptions that the particle burning rate in the flame front is controlled by the process of oxygen diffusion and the flame structure consists of preheat, reaction and post flame zones. In the first step, the energy conservation equations for fuel-lean condition are expressed in twodimensions, and then these differential equations are solved using the required boundary condition and matching the temperature and heat flux at the interfacial boundaries. Consequently, the obtained flame temperature and flame speed distributions in terms of different particle diameters and equivalence ratio for lean mixture are compared with the corresponding experimental data for lycopodium dust particles. Consequently, it is shown that this two-dimensional model demonstrates better agreement with the experimental results compared to the previous models.
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Mehdi Bidabadi,Alireza Rahbari 대한기계학회 2009 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.23 No.9
This paper presents the effects of the temperature difference between gas and particle, different Lewis numbers, and heat loss from the walls in the structure of premixed flames propagation in a combustible system containing uniformly distributed volatile fuel particles in an oxidizing gas mixture. It is assumed that the fuel particles vaporize first to yield a gaseous fuel, which is oxidized in a gas phase. The analysis is performed in the asymptotic limit, where the value of the characteristic Zeldovich number is large. The structure of the flame is composed of a preheat zone, reaction zone, and convection zone. The governing equations and required boundary conditions are applied in each zone, and an analytical method is used for solving these equations. The obtained results illustrate the effects of the above parameters on the variations of the dimensionless temperature, particle mass friction, flame temperature, and burning velocity for gas and particle.
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Nanofluid thin film flow and heat transfer over an unsteady stretching elastic sheet by LSM
Mehdi Fakour,Alireza Rahbari,Erfan Khodabandeh,Davood Domiri Ganji 대한기계학회 2018 JOURNAL OF MECHANICAL SCIENCE AND TECHNOLOGY Vol.32 No.1
This study is carried out on the unsteady flow and heat transfer of a nanofluid in a stretching flat plate. Least square method is implemented for solving the governing equations. It also attempts to demonstrate the accuracy of the aforementioned method compared with a numerical one, Runge-Kutta fourth order. Furthermore, the impact of some physical parameters like unsteadiness parameter (S), Prandtl number (Pr) and the nanoparticles volume fraction ( f ) on the temperature and velocity profiles is scrutinized carefully. Accordingly, the results obtained from this study reveal that the temperature enhances by means of augmenting the nanoparticles volume fraction. At η ∈ {0, 0.5}, the velocity decreases as a result of a rise in nanoparticles volume fraction and at η ∈ {0.5, 1}, an opposite treatment takes place. Moreover, velocity distribution augments by raising the S value, however an inverse trend is observed in temperature values. Moreover, the local skin friction coefficient indicated a notable rise by increasing the S parameter as well as a steady decrease by risingf . Finally, water-Alumina nanofluid demonstrated better heat transfer enhancement compared to other types of nanofluids.
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Mehran Aalami,Mahshid Rahbari,Salar Ali Ahmed,Alireza Sadeghi Mahoonak,Mahdi Kashaninejad,Hamed Hassanzadeh 한국식품저장유통학회 2023 한국식품저장유통학회지 Vol.30 No.3
The aim of this research was to study the feasibility of the defatted wheat germ flour (DWGF) alone or in combination with xanthan gum (XG) as egg yolk substitutes in mayonnaise formulation. In this research, DWGF was used at different levels (0, 25, 75 and 100%) alone or in combination with the XG (0.2%) as egg substitutes. The effects of these substitutions on the stability, textural and rheological characteristics of mayonnaise were investigated. According to the results, DWGF can be used as an egg yolk substitute in mayonnaise. Combining DWGF and XG as egg yolk substitute, improved the stability, textural and rheological properties. Mayonnaise with 100% egg yolk replacement showed the hardest structure, while the lowest firmness value was obtained in the control containing 100% egg yolk. Also, the highest adhesiveness value occurred in the sample with 100% DWGF. The thixotropic behavior was observed for all investigated mayonnaise samples over the all ranges of the studied shear rate (0.05-450/sec). Furthermore, the highest content of consistency coefficient value was observed in the sample with 100% DWGF and 0.2% XG. Therefore, it can be concluded that low-cholesterol mayonnaise with proper stability, textural and rheological characteristics are achievable by applying of the desirable combination of DWGF and XG.
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Bo Liu,Mahdi Jasim M,Rahbari Alireza,Majdi Hasan Sh,Xin Yi,Yaïci Wahiba,Talebizadehsardari Pouyan 한국CDE학회 2022 Journal of computational design and engineering Vol.9 No.6
Phase change material (PCM) is considered as one of the most effective thermal energy storage (TES) systems to balance energy supply and demand. A key challenge in designing efficient PCM-based TES systems lies in the enhancement of heat transmission during phase transition. This study numerically examines the privilege of employing twisted-fin arrays inside a shell-and-tube latent heat storage unit to improve the solidification performance. The presence of twisted fins contributes to the dominating role of heat conduction by their curved shapes, which restricts the role of natural convection but largely aids the overall heat-transfer process during solidification. The heat-discharge rate of twisted-fin configuration is increased by ∼14 and ∼55% compared to straight fin and no fin configurations—leading to a reduction in the solidification duration by ∼13 and ∼35%, respectively. The solidification front at various times has also been assessed through a detailed parametric study over the fin height, fin pitch number, and fin thickness. Over the range of values assumed, the fin height is the most dominant parameter – increasing the heat-retrieval rate from 10.0 to 11.4 W and decreasing the discharge time from above 3600 to 2880 s by varying the fin height from 2.5 to 7.5 mm.
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