La connaissance du comportement hydrodynamique et du transfert de matière de la bulle est importante car elle fournira des indications pour la sélection des conditions de fonctionnement et la conception du réacteur dans de tels processus. Cette thèse a réalisé une étude expérimentale pour les bulles d’air isolées en ascension dans diverses solutions de polymères (Breox, Polyacrylamide (PAAm) and Xanthan gum) qui peuvent simuler les propriétés des eaux usées. Les travaux sont divisés en trois parties: Tout d’abord, en dressant l’état de l'art sur les techniques de visualisation pour le transfert de matière, trois techniques ont été testées pour les bulles d’air (diamètre équivalent ≈ 1 mm) en ascension dans l'eau, notamment la fluorescence induite par plan laser (PLIF, fluorophore: résorufine fluorescente), la PLIF avec inhibition (fluorophore: complexe de ruthénium) et techniques colorimétriques (colorant: résorufine rose), respectivement. Par la suite, sur la base des images capturées par une caméra haute vitesse, le comportement hydrodynamique des bulles d'air (diamètres équivalents: 0,7 à 7 mm) s'élevant dans les solutions de polymères (PAAm et Xanthan) a été étudiée, notamment la vitesse, la trajectoire et la forme de la bulle. Enfin, appliquant la technique PLIF-I, les phénomènes de transfert de matière et de diffusion dans le sillage de bulles d'air (diamètre équivalent 1 ≈ mm) dans différentes solutions aqueuses de polymères (PAAm et Breox) ont été étudiés. / The knowledge on the hydrodynamic property and mass transfer of bubbles is important since it will give guidelines for selecting the operation condition and for reactor design in such processes. For this purpose, this PhD manuscript has implemented an experimental investigation of single air bubbles rising in various polymer solutions (Breox, Polyacrylamide (PAAm) and Xanthan gum) which can simulate the property of the sewage. The works can divided into three parts: Firstly, with a review of the current visualization techniques for mass transfer, three techniques have been tested for air bubble (equivalent diameter ≈ 1 mm) rising in water including traditional Planar Laser Induced Fluorescent (PLIF, dye: fluorescent resorufin), Fluorescent quenching technique (PLIF with Inhibition, dye: ruthenium complex) and colorimetric techniques (dye: pink resorufin), respectively. Secondly, based on images captured by a high speed camera, the hydrodynamics of the bubble single air bubbles (equivalent diameters: 0.7-7 mm) rising in the polymer solutions (PAAm and Xanthan) have been investigated including the bubble velocity, trajectory and bubble shape. Finally, based on PLIF-I technique, the mass transfer and diffusion phenomena in the wake of single air bubbles (equivalent diameter ≈ 1 mm) rising in various aqueous polymer solutions (PAAm and Breox) are investigated.

Student Number : 0318397E - MSc dissertation - School of Chemical and Metallurgical Engineering - Faculty of Engineering and the Built Environment / An experimental study of the effects of a slag phase on mass transport in a onefifth water model of a 100ton CLU-converter was conducted. The study was a follow up to earlier investigations conducted in the absence of a simulated slag phase. Kerosene (10% by volume) was used to represent the slag phase in the cold model experiments. The presence of a slag phase increased the mixing time of a tracer solution in the bath. The mixing time, defined at 99.66% bath homogeneity, was found to increase with bath height and a lowering gas flow rate. The functional relationship, Tmix = 4.39Q-0.73W0.24H1.12, was established as expressing the effect of gas flow rate (Q), bath weight (W), and bath height (H) on the mixing time (Tmix). The mixing time increased by an average of 16.3% after slag inclusion. The mass transfer parameter [(Reloc,r)0.25(Ret)0.32] values obtained in the absence of a slag phase decreased by an average of 32.2% with slag inclusion. Calculated mass transfer coefficients increased with gas flow rate and a decrease in bath height. The relationship, K Q0.08, showing derived mass transfer coefficient (K) dependence on the gas flow rate (Q) was established. The proportionality constant in the equation was observed to vary with bath height, gas flow rate and sample location. Contour maps representing variation of mass transfer coefficients in the bath regions were produced.

A one-dimensional porous media model has been developed to investigate water based fire suppression. The model is for heat and mass transfer in porous materials subjected to external water sprays and radiant heating. In the model, heat transfer inside the material occurs by conduction, convection, and phase change. Mass transfer occurs by gas phase diffusion and convection in the liquid and gas phases. Convective mass fluxes are driven by pressure gradients according to Darcy’s Law. Boundary conditions that are appropriate for a range of cases are presented. The model was used, along with experiments, to investigate two scenarios relevant to water based suppression: spray wetting and radiant heating. Ceramic fiberboard samples were used as a test material. For the wetting tests, the model is shown to be able to reasonably predict the rate of water absorption into the samples. Radiant heating tests were conducted in the cone calorimeter with pre-wetted samples. For the heating tests, the model is shown to reasonably predict the drying behavior that would directly precede an ignition event.

Thesis. 1977. Ph.D.--Massachusetts Institute of Technology. Dept. of Materials Science and Engineering. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND SCIENCE. / Vita. / Includes bibliographical references. / Ph.D.

Le bouchon en liège aggloméré joue un rôle clé dans la conservation des vins effervescents car c’est de lui que dépendent les échanges de gaz (CO2 et O2) entre le vin et le milieu extérieur. L’objectif de cette thèse est de déterminer les propriétés mécaniques et barrières des bouchons en liège aggloméré afin d’identifier les paramètres de formulation pouvant impacter ces propriétés et mettre en avant des points critiques, qu’il est nécessaire de contrôler au cours de la fabrication.La caractérisation de la structure du liège aggloméré a permis de mettre en évidence une porosité intergranulaire importante, qui est fortement réduite lorsque l’on utilise des granulés de liège de plus petite taille et lorsque le bouchon est comprimé dans le goulot.L’étude des propriétés mécaniques du liège aggloméré montre que l’élasticité du matériau augmente avec le taux d’hydratation du matériau, l’utilisation de granulés de liège de petites tailles et l’emploi d’un polymère adhésif dont la proportion de phase cristalline est faible. En revanche, la teneur en adhésif au sein du liège aggloméré semble ne pas avoir d’impact sur les propriétés mécaniques.Concernant les propriétés de transfert des bouchons pour vins effervescent de type A2R, les coefficients de diffusion du CO2 ont été mesurés, pour la première fois, dans les différents composants du bouchon (manche, film de colle, rondelle de liège). Le transfert est essentiellement régit par un mécanisme de diffusion de surface au travers du réseau d’adhésif. Plus le réseau d’adhésif est homogène au sein du corps aggloméré et entre les deux rondelles, plus les propriétés barrières seront élevées. La compression du bouchon dans le goulot augmente fortement les propriétés barrières.Enfin, il semblerait que les propriétés mécaniques et de transfert du liège aggloméré soient peu impactés par le vieillissement à condition toutefois que le réseau de colle polyuréthane ne soit pas en contact direct avec un milieu très concentré en éthanol car dans ce cas des phénomènes de solvolyse entrainent une forte dégradation des propriétés barrières et mécaniques du matériau.Mots clés : Liège naturel, liège aggloméré, structure, propriétés mécaniques, transfert de gaz, diffusion de surface, vieillissement. / The agglomerated cork stopper plays a key role in the preservation of sparkling wines because the gas exchanges (CO2 and O2) between the wine and the external environment depend on the stopper. The objective of this work is to determine the mechanical and barrier properties of agglomerated cork stoppers in order to identify the formulation parameters that can impact these properties, and highlight several critical points, which must be controlled during the process.The characterization of the agglomerated cork structure has revealed a large intergranular porosity, which is greatly reduced when smaller cork granules are used and when the cork is compressed in the bottleneck.The study of the mechanical properties of agglomerated cork shows that the elasticity of the material increases with the hydration of the material, the use of small cork granules and adhesive polymer with a low proportion of crystalline phase. On the other hand, the adhesive content within the agglomerated cork does not seem to have an impact on the mechanical properties.Concerning the transfer properties of agglomerated cork stoppers for sparkling wines, the CO2 diffusion coefficients were measured, for the first time, in the various parts of the stopper (agglomerated body, adhesive film, cork disc). The diffusion is essentially governed by a surface diffusion mechanism through the adhesive network. The more the adhesive network is homogeneous within the agglomerated body and between the two washers, the higher the barrier properties will be. Compression of the cork in the bottleneck greatly increases the barrier properties.Finally, it seems that the mechanical and transfer properties of agglomerated cork are slightly impacted by the aging provided that the network of polyurethane glue is not in contact with a highly concentrated ethanol medium, due to solvolysis phenomena that can occur and thus cause a strong degradation of the barrier and mechanical properties of the material.Keyword: Natural cork, agglomerated cork, structure, mechanical properties, gas transfer, surface diffusion, aging

Bibliography: leaves 114-119.

While clinical transplantation of islets of Langerhans for the treatment of insulin dependent Diabetes Mellitus has shown significant promise in recent years, there remains a need for procedural optimizations to improve cell viability, functionality and ultimately, graft longevity. One of the most critical factors to islet cell survival is the proper oxygenation of these highly metabolic cellular aggregates. In culture, islets experience suboptimal oxygen profiles delimited by steep gradients across culture media. When retransplanted, they are subjected to extremes of hypoxia and anoxia, resulting in pronounced graft dysfunction and cell loss, which is further exacerbated when these cells are immunoisolated in polymer matrices. This study examined the effects of improving both in-vitro culture and immunoisolation of islet cells by optimizing oxygen mass transfer via oxygen carriers in the form of perfluorocarbons. Specifically, new systems for these applications were developed utilizing perfluoromoeities and conventional culture (polydimethylsiloxane) and immunoisolation (sodium alginate) matrices. During in vitro culture of islet cells, the use of perfluoro-impregnated PDMS culture platforms enhanced cell recovery, viability and function over the culture period. Additionally, marginal mass transplants of the islets cultured in these novel platforms functioned better in recipients than relevant controls. In immunoisolation, the optimization of perfluorocarbon emulsions was performed investigating the effects of combinations of surfactants and perfluorocarbons on oxygen mass transfer and cell viability. Emulsions were well characterized using particle size analysis by dynamic light scattering, perfluorocarbon inclusion by gravimetry and oxygen diffusivity measurements utilizing fluorescent optodes. A novel method was developed for the assessment of dissolved oxygen content of these emulsions. Optimal emulsions, as determined by predicted/measured oxygen transfer enhancement over relevant controls, were utilized in alginate matrices for microencapsulation of cell lines, initially, and then, islets of Langehans. The effects of these potential improvements were assessed by in-vitro potency assays, including a novel method for assessing glucose stimulated insulin release, and in transplantation efficacy in rodent marginal mass models. While the improvements in culture were promising in cell line studies, the observed benefit did not translate in islet culture. The cause was found to be related to permeability impediments generated from the surfactant components utilized in emulsion manufacture. In addition to the development of several new methods for the characterization of oxygen containing solutions and the potency assessment of isolated islets of Langerhans, the impact of these studies is important in the field of polymer engineering. We observed that the use of Polyethylene glycol (PEG) based materials may limit transport of nutrients and oxygen critical to cells. Additionally, we developed cell culture platforms that enhance the viability, number and function of cultured islet cells, potentially impacting the clinical realm where cell preservation is critical to transplant outcome.

No description available.

Sweetpotato (<i>Ipomoea batatas</i>) is a popular vegetable across the world. It is a staple food item of many countries in South America, Africa and Asia where the population depends on the crop as an important source of energy and essential nutrients like vitamins A and C, calcium, iron and copper. It is also a very popular crop in North America. Deep fat frying is one of the favourite processing methods for sweetpotato. The method is fast and the finished product is desired for its unique flavour and taste. <p>The main objective of this study was to establish analogy between convective heat and mass transfer during frying. The accurate estimation of the coefficients for both phenomena is challenging. During frying, the rate of heat transfer from the oil to the food surface is largely controlled by the convective heat transfer coefficient. This heat transfer coefficient is dependent on the interaction between the temperature gradient and the drying rate in a frying process. The temperature gradient and the drying rate in turn partly depend on the thermophysical properties of the product. In this study, thermophysical properties of sweetpotato were studied and modeled as a function of moisture content and temperature. The properties of interest are specific heat capacity, thermal conductivity, thermal diffusivity and density. A designed deep fat frying experiment of sweetpotato was carried out under four different oil temperatures (150, 160, 170 and 180°C) and using three different sample sizes (defined as ratio of diameter to thickness (D/L: 2.5, 3.5 and 4.0). Convective heat transfer coefficients under these frying conditions were estimated and computer simulation based on finite element modeling technique was used to determine convective mass transfer coefficients. Correlation between heat transfer coefficient and mass transfer coefficient were investigated with reliable statistical tool. Effects of sample size, oil temperature and frying time on heat and mass transfer were also studied. <p>Specific heat, thermal conductivity and thermal diffusivity of sweetpotato were all found to increase with increase in temperature and moisture content. Density decreased with increase in moisture content. Maximum heat transfer coefficient reached during sweetpotato frying was in the range of 700-850 W/m2.°C. Heat transfer coefficient of sample during frying increased with increase in frying oil temperature but decreased with increase in sample size. Same trend for heat transfer coefficient was observed for effects of oil temperature and sample size on mass transfer coefficient. Maximum mass transfer coefficient reached during sweetpotato frying was in the range of 4×10-6 to 7.2×10-6 kg/m2.s. No general relationship was established between heat transfer coefficient and mass transfer coefficient during frying but a relationship was established between maximum heat transfer coefficient and maximum mass transfer coefficient. A trend was also observed between maximum heat transfer coefficient and the corresponding mass transfer coefficient at that point.

Sweetpotato (<i>Ipomoea batatas</i>) is a popular vegetable across the world. It is a staple food item of many countries in South America, Africa and Asia where the population depends on the crop as an important source of energy and essential nutrients like vitamins A and C, calcium, iron and copper. It is also a very popular crop in North America. Deep fat frying is one of the favourite processing methods for sweetpotato. The method is fast and the finished product is desired for its unique flavour and taste. <p>The main objective of this study was to establish analogy between convective heat and mass transfer during frying. The accurate estimation of the coefficients for both phenomena is challenging. During frying, the rate of heat transfer from the oil to the food surface is largely controlled by the convective heat transfer coefficient. This heat transfer coefficient is dependent on the interaction between the temperature gradient and the drying rate in a frying process. The temperature gradient and the drying rate in turn partly depend on the thermophysical properties of the product. In this study, thermophysical properties of sweetpotato were studied and modeled as a function of moisture content and temperature. The properties of interest are specific heat capacity, thermal conductivity, thermal diffusivity and density. A designed deep fat frying experiment of sweetpotato was carried out under four different oil temperatures (150, 160, 170 and 180°C) and using three different sample sizes (defined as ratio of diameter to thickness (D/L: 2.5, 3.5 and 4.0). Convective heat transfer coefficients under these frying conditions were estimated and computer simulation based on finite element modeling technique was used to determine convective mass transfer coefficients. Correlation between heat transfer coefficient and mass transfer coefficient were investigated with reliable statistical tool. Effects of sample size, oil temperature and frying time on heat and mass transfer were also studied. <p>Specific heat, thermal conductivity and thermal diffusivity of sweetpotato were all found to increase with increase in temperature and moisture content. Density decreased with increase in moisture content. Maximum heat transfer coefficient reached during sweetpotato frying was in the range of 700-850 W/m2.°C. Heat transfer coefficient of sample during frying increased with increase in frying oil temperature but decreased with increase in sample size. Same trend for heat transfer coefficient was observed for effects of oil temperature and sample size on mass transfer coefficient. Maximum mass transfer coefficient reached during sweetpotato frying was in the range of 4×10-6 to 7.2×10-6 kg/m2.s. No general relationship was established between heat transfer coefficient and mass transfer coefficient during frying but a relationship was established between maximum heat transfer coefficient and maximum mass transfer coefficient. A trend was also observed between maximum heat transfer coefficient and the corresponding mass transfer coefficient at that point.