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Volume 1 (1984)
- Issue 2 Pages 113-
- Issue 1 Pages 3-
Volume 1, Issue 2
Displaying 1-9 of 9 articles from this issue
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Review Article
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Suguru YOSHIDA, Yasunobu FUJITA1984 Volume 1 Issue 2 Pages 113-131
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSThe current state of knowledge on heat transfer to boiling refrigerants (halogenated hydrocarbons) in a pool and flowing inside a horizontal tube is reviewed with an emphasis on information relevant to the design of refrigerant evaporators, and some recommendations are made for future research. The review covers two-phase flow pattern, heat transfer characteristics, correlation of heat transfer coefficient, influence of oil, heat transfer augmentation, boiling from tube-bundle, influence of return bend, burnout heat flux, film boiling, dryout and post-dryout heat transfer.View full abstractDownload PDF (1009K)
Papers
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Yoshifumi KUNUGI, Sanpei USUI, Tomihisa OUCHI, Tamio FUKUDA1984 Volume 1 Issue 2 Pages 133-139
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSAn experiment was conducted to check the heat transfer performance of evaporators with grooved tubes for absorption refrigerating machines. Heat transfer rate of evaporators were 35kW and 70kW. The range of the flow rate of the sprayed refrigerant per unit length Γ was 1 to 50kg/hm, and the outside diameters of the tubes, D0 were 16 and 19.6 mm.
About 80 to 100 % increase of heat transfer rate over a plane surfaced tube is obtained by using grooved tube.
The heat transfer coefficients for evaporation are correlated by the equation αE0=(Γ/D0)1/2. The substantial surface area, which is about three times larger than that of plane surfaced tube, is used in the above correlation.View full abstractDownload PDF (390K) -
Yoshifumi KUNUGI, Sanpei USUI, Tomihisa OUCHI, Tamio FUKUDA1984 Volume 1 Issue 2 Pages 141-149
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSFor 70 kW generator of absorption refrigerating machine powered by the hot water, lifted liquid rate of the bubble lift pump has a maximum value at some vapor flow rate of refrigerant and hot water inlet temperature. This is in agreement with results of small size bubble lift pump. Maximum lifted liquid rate G0 is correlated by the equation ;G0 = 5, 000σ1.5, where σ is the degree of submergence. In this case, diameter of pump tube was 41.6mm, and length of it were 1,300 and 1,500mm. The range of hot water inlet temperature was 78 - 100°C.
Multitube heat flux of first generator is about two times that of second generator at the same superheat.View full abstractDownload PDF (444K) -
-Effects of Frozen Storage Condition on Changes in Free Amino Acid Content and Volatile Component Formation of Ark Shell Flesh-Dae Jin SONG, Shiro KONAGAYA, Koji NAKAMURA, Haruka IIDA, Takeo TANAKA1984 Volume 1 Issue 2 Pages 151-155
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSChanges in free amino acid content and compostion, and formation of odor components in ark shell Anadara broughtonii(Shrenk) during frozen storgae were studied in connection with storage temperature. The shucked shell-fish were frozen -40°C and stored at -10, -20 and -40°C, respectively for three months, and the shell flesh were subjected to anyalyses for free amino acids and odor components.
The amount of total free amino acids in the shell flesh storedat -10°C was not as large as those in the flesh stored at -20 and -40°C. This finding implies that free amino acids in the shell flesh, when frozen-stored at a relatively high temperature, decrease in amount during storage and/or become liable to be lost along with drip during the course of thawing. As for respective amino acids, a mounts of Tau, β-Ala, and Gly decreased markedly, while those of Met, Leu and Ile increased to some extent. In addition, it is of particular interest that β-Ala is likely to be present in the free state.
Amounts of volatile compounds such as carbonyl, nitrogenous, and sulfurous compounds have never attained the level where unpleasant or fishy odor could be percieved. However, there was a clear tendency that the higher the storage temperature, the larger amount of these compounds were presen.View full abstractDownload PDF (310K) -
Takeo SAITOH, Koichi HIROSE1984 Volume 1 Issue 2 Pages 157-162
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSAn analysis was performed for the melting heat transfer in a spherical capsule using n-octadecane as the phase change material. Special attention was focused on obtaining solutions at high Rayleigh numbers (i.e., for large diameter). To this end, the following three tools were incorporated : (i) To save computation time, a high accuracy, multi-point explicit finite difference scheme was adopted (ii) To improve the accuracy of computation near the wall, the scaled-grid spacing method was adopted ;(iii) To suppress the strong numerical instability, the least square method of six order was devised. Furthermore, transient aspects for natural convection flow in liquid phase, temperature profiles, melting interfaces, and stored heat fractions were clarified in detail.View full abstractDownload PDF (292K) -
Terukazu OTA, Hideya NISHIYAMA, Yoshiaki AKAMA1984 Volume 1 Issue 2 Pages 163-169
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSAn experimental investigation has been conducted to clarify fouling effects of geothermal water scale deposited onto a heating surface upon its forced convection heat transfer characteristics. Examined is a circular cylinder, on which particles of silica scale having four different sizes are uniformly distributed. The Reynolds number was varied from about 4500 through 50000. Local and mean heat characteristics were measured as functions of particle size and Reynolds number. Subsequently the mean fouling resistance was estimated from those results, compared with other experiments, and its characteristics are clarified. Furthermore mean and turbulent fluctuating velocities were also measured in order to correlate the heat transfer features with the velocity field in the near wake of the circular cylinder.View full abstractDownload PDF (373K) -
Takeo TANAKA, Tasuku NAGASAKI, Kenji TAKAHASHI1984 Volume 1 Issue 2 Pages 171-174
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSLarge sized frozen yellowfin tuna and southern bluefin tuna in dressed form (decapitated and gutted) were thawed by microwave (915 MHz) irradiation. Temperature rise of the tuna during thawing was measured. Quality of the tuna meat before and after thawing was compared with each other using objective quality index such as degree of discoloration (met-myoglobin ratio), freshness (K1 value) and taste cornponent (K2 value).
Results are as follows :
(1) Both frozen tunas were thawed fairly well within as short time as 30 min without any partial over heating.
(2) No changes in met-myoglobin ratio, K1 and K2 values were observed in the cases of yellow fin tuna. Slight discoloration, however, occurred in southern bluefin tuna meat during microwave thawing. This problem has been left unsolved.View full abstractDownload PDF (254K) -
-Effects of Freezing Speed and Storage Temperature on Quality of Frozen Chub Mackerel-Takeo TANAKA, Minoru INABA1984 Volume 1 Issue 2 Pages 175-182
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSIn order to find out a suitable method for freezing and storage of chub mackerel, a kind of fatty fish, the round fish were frozen experimentally by liquid nitrogen spraying metho d (LN2-freezing) and usual contact freezing as a control experiment, and stored at -10, - 20 and -40°C for 6 months. Quality change of the fish meat during frozen storage was checked using indices such as pH, POV and VBN. The quality was also evaluated by histological observation and sensory score.
Results are as follows :
(l)The present data did not always show the superiority of ultra-rapid freezing with LN2 in quality of frozen-stored chub mackerel as compared with contact freezing, regardless of storage temperature.
(2) It seemd to be necessary to store fatty chub mackerel at a temperature below -20°C, such as -25 - -30°C being advisable.
(3) Quality of chub mackerel was observed to change more markedly than that of sardine tested already during frozen storage.View full abstractDownload PDF (766K) -
-Aspect on Meat Volor and Contraction-Takeo TANAKA, Kôji NISHIWAKI, Kitonari KAKUDA, Takao TOMIMATSU1984 Volume 1 Issue 2 Pages 183-194
Published: 1984
Released on J-STAGE: March 14, 2012
JOURNAL FREE ACCESSFrozen southern bluefin tuna meat discolors easily and sometimes contracts when thawed caused by thaw rigor. These phenomenon often become problematic in the transaction or handling of this kind of frozen tuna.
Frozen meat blocks of southern Bluefin tuna were thawed separately by air thawing, running water thawing and microwave thawing. Changes occurring during thawing were checked for meat color by met-myoglobin ratio determination and for contract by microscopic observation.
Results are as follows :
(1) Discoloration scarcely occurred in the process of running water thawing (at 10°C for 50 min, or at 0°C for 6 hr).
(2) No contraction was observed during thawing with running water described above and air thawing (at 18-20°C for 6 hr).
(3) Discoloration and contraction seemed to be minimized, as to latently contractile blocks, when meat temperature passed through rapidly between -10°C and -5°C, and slowly (for 5-6 hr) between -5°C and -1°C. When the block was originally not contractile, discloration was minimized by rising meat temperature rapidly from -10°C to -l°C.View full abstractDownload PDF (996K)
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