Abstract: This study presents energy saving in general-purpose
pumps widely used in industrial applications. Such pumps are
normally driven by a constant-speed electrical motor which in most
applications must support varying load conditions. This is equivalent
to saying the loading conditions mismatch the designed optimal
energy consumption requirements of the intended application thus
resulting in substantial energy losses. In the held experiments it was
indicated that combination of mechanical and electrical speed drives
can contribute to lower energy consumption in the pump without
negatively distorting the required performance indices of a typical
centrifugal pump at substantially lower energy consumption. The
registered energy savings were recorded to be within the 15-40%
margin. It was also indicated that although VSDs are installed at a
cost, the financial burden is balanced against the earnings resulting
from the associated energy savings.
Abstract: In this paper, the ice melting in rectangular,
cylindrical and conical forms, which are erected vertically against air
flow, are experimentally studied in the free convection regime.The
results obtained are: Nusslet Number, heat transfer coefficient
andGrashof Number, and the variations of the said numbers in
relation to the time. The variations of ice slab area and volume are
measured, too.
Abstract: This paper focuses on the experimental impacts of
ultrasonic, carbonate and a combination of them on the quality of
fresh kiwi juice. Today, non-thermal methods like ultrasonic, which
have imperceptible effects on some properties of the juice such as
taste, flavor and color, are commonly used for killing
microorganisms.In this paper, some properties of kiwi fruit juice
under ultrasonic, carbonate and a combination of them has been
researched. Those properties include pH, acidity, transparency and
Brix. Its impact on microorganisms has been studied as well.The
results show that using a combination of carbonate and sonicate make
the cavitation more severe without a perceptible effect on nonactivation
of microorganisms.