scholarly journals Collecting and Converting Photons for Thermal Processes

2014 ◽  
Author(s):  
Wes Stein
Keyword(s):  
Thermal Processes

Research and Modelling on Electrical and Thermal Mode of LEDs Operation in the Luminaire

2018 ◽  
pp. 155-162 ◽  
Author(s):  
Sergei S. Kapitonov ◽  
Anastasia V. Kapitonova ◽  
Sergei Yu. Grigorovich ◽  
Sergei A. Medvedev ◽  
Taher Sobhy
Keyword(s):  
Thermal Conditions ◽  
Operating Mode ◽  
Thermal Processes ◽  
Thermal Mode ◽  
Crystal Temperature ◽  
Premature Failure ◽  
Model Based

In the article, the electrical and thermal processes in the LED lamp with varied parameters are investigated. Voltage and current measurements on all LEDs of the luminaire are carried out in the nominal operating mode. The power allocated to each LED is determined. The calculation of the LED crystal temperature was carried out using the developed thermal LED model based on the results of the measurements and by using “Multisim” program. It has been established that the temperature of the crystals of individual LEDs in the luminaire differ significantly, which leads to unfavourable thermal conditions for them and an increased likelihood of premature failure.

INFLUENCE OF HEAT TREATMENT OF MOUNTAIN MASSIVE ON TEMPERATURE MODE OF GEOTHERMAL CIRCULATION SYSTEM

2018 ◽  
pp. 44-50
Author(s):  
Yu. P. Morozov
Keyword(s):  
Heat Transfer ◽  
Operating Time ◽  
Fluid Motion ◽  
Coolant Temperature ◽  
Circulation System ◽  
Thermal Processes ◽  
Temperature Mode ◽  
Heat Influx ◽  
Stationary Heat Transfer

Based on the solution of the problem of non-stationary heat transfer during fluid motion in underground permeable layers, dependence was obtained to determine the operating time of the geothermal circulation system in the regime of constant and falling temperatures. It has been established that for a thickness of the layer H <4 m, the influence of heat influxes at = 0.99 and = 0.5 is practically the same, but for a thickness of the layer H> 5 m, the influence of heat inflows depends significantly on temperature. At a thickness of the permeable formation H> 20 m, the heat transfer at = 0.99 has virtually no effect on the thermal processes in the permeable formation, but at = 0.5 the heat influx, depending on the speed of movement, can be from 50 to 90%. Only at H> 50 m, the effect of heat influx significantly decreases and amounts, depending on the filtration rate, from 50 to 10%. The thermal effect of the rock mass with its thickness of more than 10 m, the distance between the discharge circuit and operation, as well as the speed of the coolant have almost no effect on the determination of the operating time of the GCS in constant temperature mode. During operation of the GCS at a dimensionless coolant temperature = 0.5, the velocity of the coolant is significant. With an increase in the speed of the coolant in two times, the error changes by 1.5 times.

Inter Layer Dielectric Defect Induced High Contact Resistance

2010 ◽  
Author(s):  
Re-Long Chiu ◽  
Jason Higgins ◽  
Toby Kinder ◽  
Juha Tyni ◽  
Sharon Ying ◽  
...  
Keyword(s):  
Contact Resistance ◽  
Failure Analysis ◽  
Failure Mode ◽  
Phosphorus Content ◽  
Moisture Absorption ◽  
Thermal Processes ◽  
Analysis Methods ◽  
Low Phosphorus

Abstract High contact resistance can be caused by moisture absorption in low phosphorus content BPTEOS. Moisture diffused through the TiN glue layer is absorbed by the BPTEOS during subsequent thermal processes resulting in increased contact resistance. This failure mode was studied by combining different failure analysis methods and was confirmed by duplication on experimental wafers.

Advanced sludge thermal processes in Japan

1994 ◽  
Vol 30 (8) ◽  
pp. 139-148 ◽  
Author(s):  
M. Hiraoka
Keyword(s):  
Sewage Sludge ◽  
Thermal Processing ◽  
Thermal Processes ◽  
Recycling Process ◽  
Sludge Management ◽  
Processing Technologies ◽  
Process Systems ◽  
Incineration Process ◽  
Treatment And Disposal ◽  
Melting Slag

As a result of the spread of sewerage systems, the management of growing quantities of sewage sludge is becoming an urgent need. As the method of sludge management, thermal processes have mostly been applied to the treatment and disposal of sewage sludge in Japan, because of the difficulty of finding final disposal sites. This paper describes the progress of thermal processing technologies, especially focusing on drying-incineration process systems and melting-slag recycling process systems.

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

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