巻号一覧
1 巻 (1984)
- 2 号 p. 113-
- 1 号 p. 3-
1 巻, 2 号
選択された号の論文の9件中1～9を表示しています
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研究レビュー
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吉田 駿, 藤田 恭伸1984 年 1 巻 2 号 p. 113-131
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーThe 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.抄録全体を表示PDF形式でダウンロード (1009K)
論文
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功刀 能文, 臼井 三平, 大内 富久, 福田 民雄1984 年 1 巻 2 号 p. 133-139
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーAn 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.抄録全体を表示PDF形式でダウンロード (390K) -
功刀 能文, 臼井 三平, 大内 富久, 福田 民雄1984 年 1 巻 2 号 p. 141-149
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーFor 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.抄録全体を表示PDF形式でダウンロード (444K) -
-アカガイの冷結貯蔵条件と遊離アミノ酸及び臭気成分-宋 大鎮, 小長谷 史郎, 中村 弘二, 飯田 遙, 田中 武夫1984 年 1 巻 2 号 p. 151-155
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーChanges 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.抄録全体を表示PDF形式でダウンロード (310K) -
斎藤 武雄, 広瀬 宏一1984 年 1 巻 2 号 p. 157-162
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーAn 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.抄録全体を表示PDF形式でダウンロード (292K) -
太田 照和, 西山 秀哉, 赤間 善明1984 年 1 巻 2 号 p. 163-169
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーAn 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.抄録全体を表示PDF形式でダウンロード (373K) -
〔商業的規模における大型凍結形態での研究〕田中 武夫, 長崎 佑, 高橋 憲治1984 年 1 巻 2 号 p. 171-174
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーLarge 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.抄録全体を表示PDF形式でダウンロード (254K) -
-冷凍マサバの品質に及ぼす凍結速度と貯蔵温度の影響-田中 武夫, 稲葉 稔1984 年 1 巻 2 号 p. 175-182
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーIn 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.抄録全体を表示PDF形式でダウンロード (766K) -
-肉色と縮みからみて-田中 武夫, 西脇 興二, 角田 聖斉, 富松 隆夫1984 年 1 巻 2 号 p. 183-194
発行日: 1984年
公開日: 2012/03/14
ジャーナル フリーFrozen 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.抄録全体を表示PDF形式でダウンロード (996K)
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