Fire analysis of timber composite beams with interlayer slip

The purpose of this paper is to model the behaviour of timber composite beams with interlayer slip, when simultaneously exposed to static loading and fire. A transient moisture-thermal state of a timber beam is analysed by the Luikov equations, and mechanical behaviour of timber composite beam is modelled by Reissner's kinematic equations. The model can handle layers of different materials. Material properties are functions of temperature. The thermal model is validated against the experimental data presented in the literature. Generally, the model provides excellent agreement with the experimental data. It is shown that the material properties of timber play an important role in the fire resistance analysis of timber structures when exposed to fire

Thermal Instability and Current-Voltage Scaling in Superconducting Fault Current Limiters

We have developed a computer model for the simulation of resistive superconducting fault current limiters in three dimensions. The program calculates the electromagnetic and thermal response of a superconductor to a time-dependent overload voltage, with different possible cooling conditions for the surfaces, and locally variable superconducting and thermal properties. We find that the cryogen boil-off parameters critically influence the stability of a limiter. The recovery time after a fault increases strongly with thickness. Above a critical thickness, the temperature is unstable even for a small applied AC voltage. The maximum voltage and maximum current during a short fault are correlated by a simple exponential law.Comment: submitted to Superconductor Science and Technology (Dec 2003

Thermal food processing optimization: Algorithms and software

The algorithms and graphic user interface software package ?OPT-PROx? are developed to meet food engineering needs related to canned food thermal processing simulation and optimization. The adaptive random search algorithm and its modification coupled with penalty function?s approach, and the finite difference methods with cubic spline approximation are utilized by ?OPT-PROx? package (http://tomakechoice. com/optprox/index.html). The diversity of thermal food processing optimization problems with different objectives and required constraints are solvable by developed software. The geometries supported by the ?OPT-PROx? are the following: (1) cylinder, (2) rectangle, (3) sphere. The mean square error minimization principle is utilized in order to estimate the heat transfer coefficient of food to be heated under optimal condition. The developed user friendly dialogue and used numerical procedures makes the ?OPT-PROx? software useful to food scientists in research and education, as well as to engineers involved in optimization of thermal food processing

Evaporation in capillary porous media at the perfect piston-like invasion limit: Evidence of non-local equilibrium effects

The classical continuum modeling of evaporation in capillary porous media is revisited from pore network simulations of the evaporation process. The computed moisture diffusivity is characterized by a minimum corresponding to the transition between liquid and vapor transport mechanisms confirming previous interpretations. Also the study suggests an explanation for the scattering generally observed in the moisture diffusivity obtained from experimental data. The pore network simulations indicate a noticeable nonlocal equilibrium effect leading to a new interpretation of the vapor pressure‐saturation relationship classically introduced to obtain the one‐equation continuum model of evaporation. The latter should not be understood as a desorption isotherm as classically considered but rather as a signature of a nonlocal equilibrium effect. The main outcome of this study is therefore that nonlocal equilibrium two‐equation model must be considered for improving the continuum modeling of evaporation

Numerical study on hygroscopic material drying in packed bed

The paper addresses numerical simulation for the case of convective drying of hygroscopic material in a packed bed, analyzing agreement between the simulated and the corresponding experimental results. In the simulation model of unsteady simultaneous one-dimensional heat and mass transfer between gas phase and dried material, it is assumed that the gas-solid interface is at thermodynamic equilibrium, while the drying rate of the specific product is calculated by applying the concept of a "drying coefficient". Model validation was clone on the basis of the experimental data obtained with potato cubes. The obtained drying kinetics, both experimental and numerical, show that higher gas (drying agent) velocities (flow-rates), as well as lower equivalent grain diameters, induce faster drying. This effect is more pronounced for deeper beds, because of the larger amount of wet material to be dried using the same drying agent capacity