Ultrasonic Technology For Desiccant Regeneration

The chapters in this volume explore ultrasound-assisted regeneration of silica gel, ultrasound-assisted regeneration for a new honeycomb desiccant material, ultrasound-atomizing regeneration for liquid desiccants, ultrasonic transducers, and much more.

This book, based on the research experience and outcomes of a group of international contributors, addresses a range of advanced energy efficiency technologies and their applications in solar heating, cooling and power generation, while also providing solutions for tackling recurring low efficiency problems in today’s systems. It highlights the latest technologies and methods, which can significantly improve the performance of solar systems, enabling readers to design, construct and apply high-performance solar systems in or for their own projects. The contributors provide a systematic introduction to state-of-the-art energy efficiency technologies that demonstrates how to implement innovative solar systems. These technologies include: • heat pipes and loop heat pipes; • phase change materials (PCMs) and PCM slurries; • micro-channel panels; • desiccant/adsorption cycling; • ejector cooling and heat pumps; and • solar concentration and thermoelectric units. The book shows how innovative solar systems applicable to rural and urban buildings can be analysed and demonstrates the successful implementation of these advanced technologies. It delivers the design principles and associated energy performance assessment methods for a range of selected solar heating, cooling and power generation projects. This book offers a valuable source of information for final-year undergraduate students, as well as graduate students and academic lecturers, as it promotes the widespread deployment of advanced solar heating, cooling and power generation technologies applicable for buildings across the globe. The book is also a good point of reference for design engineers and energy consultants who wish to extend their knowledge of advanced technologies used to achieve energy efficiency.

Advances in Heat Transfer, Volume 54 in this comprehensive series, highlights new advances in the field, with this new volume presenting interesting chapter written by an international board of authors. Updates to this new release include chapters on Thermal Convection Studies at the University of Minnesota and Turbulent passive scalar transport in smooth wall-bounded flows: recent advances. Includes the authority and expertise of leading contributors from an international board of authors Presents the latest release in Advances in Heat Transfer series Provides a comprehensive approach, highlighting new advances in the field

This book systematically analyses state-of-the-art technology and research related to desiccant dehumidification. It provides key insights into the current research direction, and presents global research and development interests. It begins by offering a comprehensive review of conventional desiccants and their underlying engineering challenges. Fundamental material characteristic properties and factors critical to the desiccant synthesis are highlighted. The applicability of next-generation advanced materials to address the challenges is documented, and the advantages of desiccant coated heat exchangers are evaluated. Lastly, the potential applications of desiccant dehumidifiers in various energy-connected applications are discussed, and case studies on industrial/building cooling systems are provided. Specifically targeted at HVAC engineers, thermal scientists, energy-engineering researchers, and graduate-level students in the field, the technical content balances fundamental concepts and applications.

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook: Food Process Engineering is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Includes abstracts of Kagaku kōgaku, v. 31-