This paper reports experimental research on the flow behavior of oil-water surfactant stabilized emulsions in different pipe diameters along with theoretical and computational fluid dynamics (CFD) modeling of the relative viscosity and inversion properties. The pipe flow of emulsions was studied in turbulent and laminar conditions in four pipe diameters (16, 32, 60, and 90 mm) at different mixture velocities and increasing water fractions. Salt water (3.5% NaCl w/v, pH = 7.3) and a mineral oil premixed with a lipophilic surfactant (Exxsol D80 + 0.25% v/v of Span 80) were used as the test fluids. The formation of water-in-oil emulsions was observed from low water fractions up to the inversion point. After inversion, unstable water-in-oil in water multiple emulsions were observed under different flow regimes. These regimes depend on the mixture velocity and the local water fraction of the water-in-oil emulsion. The eddy turbulent viscosity calculated using an elliptic-blending k-ε model and the relative viscosity in combination act to explain the enhanced pressure drop observed in the experiments. The inversion process occurred at a constant water fraction (90%) and was triggered by an increase of mixture velocity. No drag reduction effect was detected for the water-in-oil emulsions obtained before inversion.

Methodologies for direct and indirect solar energy for cooking are discussed. Clean and renewable energy solutions for cooking are, in particular, in demand in the sub-Saharan region where fuel wood is the main source of energy for a large part of the population, in particular in off-grid communities. As solar radiation is intermittent, energy storage solutions are required to provide cooking power during off-sun hours. Electrical batteries can be feasible for low-power applications (lights, electronics, and chargers) but tend to be costly and short-lived solutions for high-power cooking requirements. Heat battery concepts are discussed here together with prototype examples of latent and sensible heat storage solutions which have been laboratory tested for cooking and frying. Simplified computational comparisons between latent and sensible heat storage options show that oil and rock bed sensible heat systems, with a natural convection heat transfer, can be designed to provide variable cooking power levels. Oversized sensible heat storage systems can approach the near constant temperature and heat storage properties of a latent heat system. Latent heat storage systems can be more suitable for frying than for cooking applications.

An air-rock bed thermal storage system was designed for small-scale powered generation and analyzed with computational fluid dynamics (CFD) using ANSYS-Fluent simulation. An experimental system was constructed to compare and validate the simulation model results. The storage unit is a cylindrical steel container with granite rock pebbles as a storage medium. The CFD simulation used a porous flow model. Transient-state simulations were performed on a 2D axisymmetric model using a pressure-based solver. During charging, heat input that keeps the bottom temperature at 550 °C was applied to raise the storage temperature. Performance analysis was conducted under various porosities, considering natural and forced convection. The natural convection analysis showed insignificant convection contribution after 10 h of charging, as observed in both average air velocity and the temperature profile plots. The temperature distribution profiles at various positions for both convection modes showed good agreement between the simulation and experimental results. Additionally, both cases exhibited similar temperature growth trends, further validating the models. Forced convection reduced the charging time from 60 h to 5 h to store 70 MJ of energy at a porosity of 0.4, compared to natural convection, which stored only 50 MJ in the same time. This extended charging period was attributed to poor natural convective heat transfer, indicating that relying solely on natural convection for thermal energy storage under the given conditions is not practical. Using a small fan to enhance heat transfer, forced convection is a more practical method for charging the system, making it suitable for power generation applications.

A Hybrid Algorithm of Event-Driven and Time-Driven Methods for Simulations of Granular Flows - Volume 10 Issue 4 - Jun Huang, Ole Jørgen Nydal

This research experimentally demonstrates the practicability of using large-sized direct solar frying as an alternative technology for the predominantly biomass-based injera baking method. The system was designed and developed with fryers 40, 50, and 55 cm in diameter and two operational options: continuous mode and alternating mode. Extensive experimental testing was conducted on each prototype to demonstrate solar frying and determine the relative performance. The findings indicate that the 2 kW heating capacity of the 40 cm-sized solar fryer model conducted baking processes at a relatively lower system temperature in both application modes compared to the larger-sized fryers. As a result, this system maintained a consistent average fryer temperature distribution and shorter initial heating time, without the requirement of a reheating process during the subsequent baking cycles. The experimental testing also demonstrated that alternating-mode applications were more practical for the 40 cm-sized fryers than for the larger ones. Overall, direct solar frying is more efficient and convenient for the 40 cm-sized solar fryers. In contrast, the larger-sized systems required a larger fryer thermal storage capacity coupled with larger-size solar concentrators to maintain equivalent stable operational conditions, conversely leading to a lack of application simplicity and higher system costs.