GAS GENERATION

A first system includes a feedstock load port and a feedstock discharge port. The first system also includes a tank configured to retain biomass feedstock for aerobic biodegradation. The first system further includes a mechanical ventilator in fluid communication with the tank. The mechanical ventilator is configured to supply air to facilitate the aerobic biodegradation of the biomass feedstock. The first system also includes an exhaust port configured to receive gas generated during the aerobic biodegradation. A second system includes a feedstock load port and a feedstock discharge port. The second system also includes a pressure vessel configured to retain biomass feedstock for anaerobic bio degradation. The second system further includes a gas release device to facilitate migration of gas within the pressure vessel. The second system also includes a water cycler configured to cycle water within the pressure vessel. The second system further includes an exhaust port

Quality Changes of Pre-fried Fish during Frozen and Reheating Process

To solve the problem of taste loss of new retail prepared fish after freezing and reheating. The changes of moisture content, water holding capacity, water distribution, and microstructure in pre-fried fish were analyzed during frying, freezing and reheating processes. The results showed that with the increase of freezing-thawing cycles, a significant decrease of the moisture content (P<0.05) and water holding capacity of pre-fried fish were observed, while the degree of fat oxidation, protein degradation, and muscle fiber destruction were increased significantly (P<0.05)，as well as the flavor changes were displayed in all the samples. After reheating, the taste of pre-fried fish at 1 freezing-thawing cycle was similar to the unfrozen group. However, lower sensory scores were gained after 2 freezing-thawing cycles. Also, in comparation with the samples without freezing, the contents of myofibrillar fragmentation index, TBARS and TCA-soluble peptide increased by 24.44%, 225.84% and 52.85%, respectively. In conclusion, the edible quality and consumer acceptance of the pre-fried fish are significantly reduced when the number of freezing-thawing cycles are more than 2 times in the process of storage and transportation

Development of reduced-salt gel of silver carp meat batter using low frequency ultrasound: Effect on color, texture, cooking loss and microstructure

Purpose: To develop reduced-salt silver carp meat gels using low frequency ultrasound. Methods: Silver carp meat batters were prepared with 0.5, 1 (reduced-salt) and 2 % (regular salt), and sonicated (20 KHz, 500 W) for 30 and 40 min, or unsonicated (control). Changes in gel properties were evaluated in terms of color, texture, cooking loss and microstructure using color measurement, puncture test, cooking loss and scanning electron microscopic (SEM) analysis, respectively. Results: Ultrasound and salt exposure led to marked effects on color, texture and cooking loss in fish meat gels (p &lt; 0.05). Reduction in salt content increased the lightness (L*) and cooking loss; and also decreased the sample values of greenness (-a*), breaking force, rupture distance and gel strength. Scanning electron microscopy (SEM) on regular-salt level samples showed that ultrasonic exposure decreased dense aggregates and increased the number and distribution of small cavity samples. Reduced-salt samples (1 % salt) subjected to 30 min sonication had better color (lighter) than control (0 min sonication), better texture (higher gel strength) and cooking loss comparable to that of regular-salt level sample subjected to 30 min sonication, and similar to microstructures from normal salt samples without ultrasound exposure. Conclusion: Low frequency ultrasound is suitable for preparing reduced-salt fish meat gels under suitable ultrasonic conditions

GAS COLLECTION

A system includes a vessel configured to couple with a gas source for drawing gas into the vessel. The vessel is also configured to receive liquid. The system includes an over flow port in fluid communication with the environment external to the vessel. The overflow port is configured to separate gas within the vessel from the external environment. The system also includes an overflow conduit having an end within the overflow port so that when gas pressure within the vessel increases, liquid is received by the over flow conduit. Another system includes a tank defining an air space for receiving gas generated during the biodegradation of biomass feedstock. The second system also includes an exhaust port, a first evaporator, a first condenser, an expansion valve, and a compressor. The second system also includes a heat exchanger, a second evaporator, and a second condenser

GAS GENERATION

A first system includes a feedstock load port and a feedstock discharge port. The first system also includes a tank configured to retain biomass feedstock for aerobic biodegradation. The first system further includes a mechanical ventilator in fluid communication with the tank. The mechanical ventilator is configured to supply air to facilitate the aerobic biodegradation of the biomass feedstock. The first system also includes an exhaust port configured to receive gas generated during the aerobic biodegradation. A second system includes a feedstock load port and a feedstock discharge port. The second system also includes a pressure vessel configured to retain biomass feedstock for anaerobic bio degradation. The second system further includes a gas release device to facilitate migration of gas within the pressure vessel. The second system also includes a water cycler configured to cycle water within the pressure vessel. The second system further includes an exhaust port

Hydrodynamics of Droplet Impingement on a Thin Horizontal Wire

A model of droplet impacting on a thin horizontal wire is developed and numerically analyzed via level set method (LSM). Through varying the impact velocity, the flow regimes of droplet impacting on the wire are examined and analyzed. The detailed hydrodynamic behaviors including transient velocity and pressure distributions as well as the evolution of the gas-liquid interface during droplet impingement are investigated. The results indicate that the hanging mode, merging mode, and splitting mode appear during the droplet impingement on a thin horizontal wire. In merging mode, the tiny bubbles converge to big bubbles arising from the inertia difference between the liquid and the gas make. Due to the dynamic equilibrium between the friction of the thin wire and the droplet surface tension, the double reflux zone and the high-pressure zone are only observed in hanging mode rather than in merging mode and splitting mode. The flow regimes diagram depending on We and Bo is provided to represent the flow regimes of droplet impacting on a thin horizontal wire. The corresponding exponential correlations are given in form of We = aebBo to distinguish the boundaries between these droplet flow regimes

Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing

This study investigated the effects of liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing on quality retention of frozen giant freshwater prawns using various indicators: microscopic structure, physicochemical, texture, and color properties. The results showed that the shelf lives of prawns treated with liquid nitrogen quick-freezing, −35°C air-blast freezing, and −18°C refrigerator direct-freezing were about 20, 12, and 8 weeks, respectively, in terms of total volatile basic nitrogen content and K-value. Meanwhile, liquid nitrogen quick-freezing could effectively improve texture property of frozen giant freshwater prawn. These findings confirm that liquid nitrogen quick-freezing is a promising method to extend the shelf life of frozen prawns

Numerical Investigation of a Novel Plate-Fin Indirect Evaporative Cooling System Considering Condensation

An indirect evaporative cooling system combining with thermoelectric cooling technology (i.e., TIEC system) is proposed, in which a counter-flow plate-fin indirect evaporative cooler is inserted with thermoelectric cooling (i.e., TEC) modules. In hot and humid climate, condensation may occur on the dry channel surface of the cooler. For the TIEC system, with the aid of TEC technology, the surface temperature of the dry channel can be much lower than that of a traditional indirect evaporative cooler, thus, the condensation from the primary air is more likely to take place. A numerical model of this novel TIEC system is developed with specifically taking condensation from primary air into account. Detailed performance analysis of the TIEC system is carried out. Analytical results found that the condensation from primary air reduces the dew point effectiveness by up to 45.0% by weakening the sensible heat transfer but increases the coefficient of performance by up to 62.2% by increasing the latent heat transfer, under given conditions. The effects of main operating conditions, such as the electrical current I and number n of TEC modules, inlet temperature Tp,i, humidity ratio RHp and velocity Vp of the primary air, and the mass flow rate ratio x of secondary to primary air, are investigated under non-condensation and condensation states. It is shown that condensate is more easily produced under higher I, n, Tp,i, RHp, x and lower Vp