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An effect of different factors on heat transfer process in an agitated vessel

100%

Major-Godlewska M.

Czasopismo Techniczne

Heat transfer process depends on many different factors. The type of heating/cooling surface area has an effect on the intensity of the heat transfer process. In the agitated vessel, a jacket or a coil can be used as heating/cooling surface area. When using coil as a heating/cooling surface area, its shape (helical or vertical) and its location in the vessel should be taken into account. The size of the vessel and the type of the agitator and its diameter also have the influence on heat transfer process. Moreover, except for geometrical factors, the fluid type and its physical properties are important in heat transfer process. The aim of the study presented in the paper was to compare intensity of heat transfer process as a function of different factors for the agitated vessel equipped with jacket or coil. This analysis was carried out on the basis of the own experimental results and literature data.

Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions

51%

Major-Godlewska M., Bitenc M., Karcz J.

Polish Journal of Chemical Technology

2015

vol. 17

issue 3

110-117

The aim of the study presented was to experimentally analyze an effect of the nutrient type and its concentration on the variability of rheological properties of the baker’s yeast suspensions for different time periods. Aqueous suspensions of the baker’s yeast of various concentration (solution I, without nutrient) and yeasts suspended in aqueous solution of sucrose or honey as nutrients with different concentration (solution II or solution III) were tested. Experiments were carried out using rotational rheoviscometer of type RT10 by a company HAAKE. The measurements were conducted for different time periods (from 1 h up to 144 h) at given fluid temperature. On the basis of the obtained data, rheological characteristics of the aqueous solution of baker’s yeast suspensions without and with nutrients of different sucrose or honey concentration were identified and mathematically described.

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1 Czasopismo Techniczne

1 Polish Journal of Chemical Technology

2 2015

2 Major-Godlewska M.

1 Bitenc M.

1 Karcz J.

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An effect of different factors on heat transfer process in an agitated vessel

Experimental analysis of an effect of the nutrient type and its concentration on the rheological properties of the baker’s yeast suspensions