Continuous, liquid, thermal diffusion is a useful separation method which heretofore has been utilized primarily on a laboratory scale for accomplishing the separation of isotopes, azeotropes, and hydrocarbons of a particular series. Although the thermal diffusion effect, wherein a gradient of temperature in a body of fluid gives rise to a gradient of concentration, was discovered in 1856, it did not become commercially feasible until 1939 when Clusius and Dickel developed the thermogravitational procedure. In this method, the temperature gradient is applied in a horizontal direction to a vertical layer of liquid, and the convection currents set up by the concentration gradient thus established move the fluids of different concentrations in opposite directions; streams of different concentrations are continuously drawn off from the top and from the bottom of the apparatus. The important commercial application has been the separation of uranium isotopes contained in liquid uranium hexafluoride. This work was part of the Atomic Energy program; the results have not been published. One major oil company has carried out a detailed research and development program on the separation of petroleum fractions by liquid thermal diffusion. This investigation was concerned with developing formulae, methods of calculation, and empirical data necessary for designing commercial equipment utilizing liquid thermal diffusion. Vertical, concentric-tube, thermal diffusion columns were constructed which could be operated with a continuous feed and draw-off of liquid from the diffusion annulus. Steam or hot water was used as the heating medium and tap water was used for cooling purposes. The columns were assembled with a copper center tube through which the cooling water flowed, and a concentric glass tube which formed the hot wall of the diffusion annulus. This set of tubes was jacketed with a pyrex pipe to form a steam or hot water reservoir about the hot wall of the diffusion annulus. Aqueous solutions of sugar were used as the test liquid. Separation effects were observed in solutions where the initial concentration was between 0.5 and 2.0 gram mols of sugar per liter. All tests were made under steady-state conditions and differences observed between the concentration of the bottom product and that of the top product varied from 0 to 28.3 weight per cent sugar. Curves, together with specific and generalized formulae, were presented to indicate the effect of each of seven variables on the separation ratio. The feed concentration was varied between 15 and 55 weight per cent sugar, and the separation ration reached a maximum between 26.6 and 44.2 weight per cent sugar. Heating fluid temperatures varying from 77 to 124 degrees centigrade were employed and the separation ratio increased linearly with the heating fluid temperature. Annulus width varying from 3.1 to 19. 7 millimeters were studied and the separation ration reached a maximum for widths between 13.0 and 16. 7 millimeters. The separation ratio decreased as the feed rate was increased from 3.0 to 248 milliliters per hour; however, it increased as the ratio of the bottom draw-off rate to the feed rate was increased from 0.047 to 0.916. The separation ratio reached a maximum when the feed port was located near the middle of the column. Maximum separations were obtained with a column length of only 24.1 centimeters; however, for other column lengths from 54.2 to 114.3 centimeters, the separation ratio increased slightly as the column length was increased. In addition to the desired temperature gradient across the liquid in the diffusion annulus, large temperature drops occurred in the glass wall of the diffusion annulus (19 to 23 degrees centigrade), and in the water film inside the copper, center tube (8 to 16 degrees centigrade). Certain fundamental factors relative to continuous, liquid, thermal diffusion have been developed in this investigation. Further research should provide similar data for other liquid systems and for other column designs. This will enable the chemical engineer to design commercial apparatus for specific applications. / Ph. D.

Le travail exposé dans ce mémoire propose un examen, selon une approche multiéchelle, de la relation entre l’évolution de l’endommagement et la perte de conductibilité thermique de Compositesà Matrice Céramique. Les recherches sont menées à la fois sur le plan expérimental et sur le plan théorique. La démarche mise en oeuvre consiste à examiner deux échelles significatives (Microet Meso) auxquelles agissent des mécanismes d’endommagement différents et à évaluer pardes techniques d’homogénéisation l’effet sur les propriétés thermiques effectives.Une attention particulière a été donnée à l’élaboration d’une démarche expérimentale approfondieassociant des moyens de caractérisation mécanique, thermique et microstructurale. Aux deuxéchelles étudiées, un banc expérimental a été conçu pour réaliser des mesures thermiques sur des CMC sollicités mécaniquement. La diffusivité thermique longitudinale du mini composite est estimée par thermographie à détection synchrone. Des variantes de la méthode flash en face arrière sont mises en oeuvre pour l’étude du composite tissé. Par ailleurs, la progression de l’endommagementest déduite de l’enregistrement des signaux acoustiques et d’observations microstructurales post-mortem. Les résultats expérimentaux sont systématiquement comparés à des simulations. A l’échelle Micro, un modèle micromécanique est proposé afin de simuler la perte de conductivité thermique d’un mini composite en traction. A l’échelle Méso, une stratégie multiéchelle de calcul numérique de l’effet de l’endommagement sur les propriétés thermiques d’un CMC tissé est présentée. / In this work the relationship between the evolution of damage and the loss of thermal propertiesof Ceramic Matrix Composites is investigated by a multiscale approach. Research are conductedboth experimentally and theoretically. The implemented approach is to consider two significantscales (micro and meso) where different damage mechanisms are operating and then assess theeffect on the effective thermal properties by homogenization techniques.Particular attention has been given to the development of a thorough experimental work combiningvarious characterization tools (mechanical, thermal and microstructural). At the two aforementionedscales, an experimental setup was designed to perform thermal measurements onCMC under tensile test. Thermal diffusivity of minicomposites is estimated using Lock-in thermography.Also, tranverse diffusivity mapping as well as global in-plane diffusivity of woven CMCare determined by suitable rear face flash methods. The evolution of damage is then derived fromacoustic emission activity along with postmortem microstructural observations. Experimental resultsare systematically compared to simulations. At microscale, a micromechanical-based modelis used to simulate the loss of thermal conductivity of a minicomposite under tensile test. At mesoscale,a multiscale Finite ElementModel is proposed to compute the effect of damage on thermalproperties of woven CMC.

No presente trabalho, as propriedades termofísicas do pão francês durante o assamento foram determinadas. Os pães foram feitos na Padaria Piloto do Laboratório de Engenharia de Alimentos do Departamento de Engenharia Química da Escola Politécnica da Universidade de São Paulo, com formulação semelhante aos pães comercializados. Durante o assamento, mudanças profundas ocorreram nos pães como diminuição do conteúdo de água de 44,1 para 30,8 % e aumento do volume de 382 para 420 cm3. Devido ao aumento do volume e diminuição da massa, a densidade aparente do pão francês variou de 0,231 g/cm3 para o pão sem assamento a 0,324 g/cm3 para o pão com 14 minutos de assamento. A difusividade térmica efetiva do pão francês foi determinada a partir das curvas de penetração de calor considerando o pão como um cilindro bidimensional. As curvas foram registradas a uma taxa de 30 aquisições/minuto durante o assamento dos pães em um forno turbo com dispositivo de vaporização. O valor médio da difusividade térmica encontrada para o pão francês durante o assamento foi de 4,1 ´ 10-7 m2/s. A condutividade térmica efetiva do pão francês foi determinada pelo método da sonda linear de aquecimento em diferentes tempos de assamento. A sonda linear utilizada nos ensaios foi dimensionada e construída no laboratório para o pão francês. A condutividade térmica efetiva do pão francês variou de 0,283 W/m K para o pão sem assamento a 0,136 W/m K para o pão com 14 minutos de assamento. Os resultados foram comparados com dados existentes na literatura. Um modelo empírico foi proposto para correlacionar a condutividade térmica do pão francês com o seu conteúdo de água e sua densidade aparente. / In this work, thermophysical properties of the french bread during baking were determined. Breads were produced at the Pilot Bakery of the Food Engineering Laboratory of the Chemical Engineering Department of Escola Politécnica of São Paulo University, with a formulation similar to breads purchased at the market. During baking, deep changes ocurred in the breads such as a water content decrease from 44,1 to 30,8 % and an increase of volume from 382 to 420 cm3. Due to the increase of volume and mass decrease, the bulk density of french bread changed from 0,324 g/cm3 for the dough to 0,231 g/cm3 for the bread with 14 minutes of baking. Effective thermal diffusivity of french bread was determined through heat penetration curves in a bidimensional cylinder. Temperature history was registred at a rate of 30 samples/minute during bread baking in a turbo oven with a vaporization device. The average value of thermal diffusivity to the french bread during baking was 4,1´10-7 m2/s. The effective thermal conductivity of the french bread was determined by the line heat source method in different times of baking. The thermal conductivity probe used was designed and built at the laboratory for french bread. The effective thermal conductitivy of the french bread changed from 0,283 W/m K for the dough without baking to 0,136 W/m K for the bread with 14 minutes of baking. Results were compared with literature data. An empiric model was proposed to correlate the french bread thermal conductivity with its water content and bulk density.

Computer simulations of the growth of binary alloy thin films in two and three dimensions were performed using an extension of the Solid on Solid model. Snapshots for a range of interactions and diffusion rates are presented and critically compared to experiment. A wide variety of distinct phases is identified and their growth conditions analyzed. These findings are summarized in a phase diagram. In addition, a fractal analysis of the domains is performed. It is found that for negative interactions the islands are two-dimensional, while for positive interactions, regardless of diffusion rate, a fractal dimension of 1.78 is obtained. / by Mark R. Bouwens. / Thesis (Ph.D.)--Florida Atlantic University, 2011. / Includes bibliography. / Electronic reproduction. Boca Raton, Fla., 2011. Mode of access: World Wide Web.

Thesis. 1977. Ph.D.--Massachusetts Institute of Technology. Dept. of Civil Engineering. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND ENGINEERING. / Bibliography: leaves 269-271. / Ph.D.

Orientador: Roberto Naves Domingos / Banca: Jorge Roberto Pimentel / Banca: Edson Salvador Octaviano / Resumo: O descarte de resíduos industriais constitui-se num problema para os agentes produtores e para a sociedade. O volume de resíduo produzido é bastante grande e, normalmente, são poluidores ambientais. Pesquisadores afirmam que a determinação das propriedades térmicas de um solo e do resíduo, pode colaborar na decisão de incorporar este ao solo, visando melhorar sua capacidade de difundir a energia necessária ao processo de crescimento das plantas. O presente trabalho foi desenvolvido com o propósito de obter a medida da difusividade térmica de um solo incorporado um resíduo industrial de silicato, em várias proporções. O método utilizado foi aquele proposto por CLIVATI (1991), adaptado para as condições da pesquisa. A partir dos valores obtidos para a temperatura com o tempo, as difusividades térmicas das amostras foram determinadas, comparadas entre si e com a literatura. Dos resultados concluiu-se que amostras de solo com resíduo incorporado na proporção de 10%, em massa, apresentaram valores de difusividade térmica muito próximos daqueles obtidos para o solo. Tais resultados indicam a possibilidade de se descartar esse resíduo no solo, em condições semelhantes àquelas propostas neste trabalho. / Abstract: The dump of industrial residue, constitutes a problem for the agents that produce them and for the society. The amount of residue produced is quite voluminous and they are generally environment polluters. Researchers state that the determination of the thermal properties of the soil and of the residue can cooperate in the decision to the incorporate the residue into the soil, thus improving its capacity to diffuse the necessary energy for the growth process of the plants. This work has been developed with the purpose of determining the value of the thermal diffusivity of a soil in which an industrial residue of silicate was incorporated in various proportions. The method used was the one proposed by CLIVATI (1991) and adequate for the actual conditions. From the values obtained for the temperature in time function, the thermal diffusivities of the samples were determined, compared among themselves and with the current literature. The obtained results allow us to conclude that the soil samples with the residue incorporated at the proportion of 10% in weight, presented values of thermal diffusivities very close to those obtained from the barren soil. These results point out for the possibility of dumping this residue into the soil, in the conditions closed to those proposed in this work. / Mestre

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 107-110). Also available on the Internet.

The objective of this research was to design aluminum powder metallurgy (PM) alloys and processing strategies that yielded sintered products with thermal properties that rivaled those of the cast and wrought aluminum alloys traditionally employed in heat sink manufacture. Research has emphasized PM alloys within the Al-Mg-Sn system. In one sub-theme of research the general processing response of each PM alloy was investigated through a combination of sintering trials, sintered density measurements, and microstructural assessments. In a second, the thermal properties of sintered products were studied. Thermal conductivity was first determined using a calculated approach through discrete measurements of specific heat capacity, thermal diffusivity and density and subsequently verified using a transient plane source technique on larger specimens. Experimental PM alloys achieved >99% theoretical density and exhibited thermal conductivity that ranged from 179 Wm-1K-1 to 225 Wm-1K-1. Thermal performance was largely dominated by the amount of magnesium present within the aluminum grains and in turn, bulk alloy chemistry. Data confirmed that the novel PM alloys were highly competitive with even the most advanced heat sink materials such as wrought 6063 and 6061. Two methods of thermal analysis were employed in order to determine the thermal conductivity of each alloy. This first consisted of individual analysis of the specific heat capacity (Cp), thermal diffusivity (?) and density (?) as a function of temperature for each alloy. The thermal conductivity (K) was subsequently determined through the relationship: K=C_p ??. The second means of thermal analysis was a direct thermal conductivity measure using a transient plane source (TPS). The thermal diffusivity and density of samples were both found to decrease with temperature in a linear fashion. Conversely, the specific heat capacity was found to increase with temperature. The only measured thermal property that appeared to be influenced by the alloy chemistry was the thermal diffusivity (and subsequently the calculated thermal conductivity). Both means of thermal analysis showed high thermal conductivity in alloys with low concentrations of magnesium, demonstrating the significance of having alloying elements in solid solution with aluminum. Overall, several alloys were developed using a press and sinter approach that produced higher levels of thermal conductivity than conventional aluminum heat sink materials. The highest thermal conductivity was achieved by alloy Al-0.6Mg-1.5Sn with a calculated value of 225.4 Wm-1K-1. This novel aluminum PM alloy was found to exceed both wrought 6061 and 6063 (195 and 217 Wm-1K-1 respectively). Furthermore, PM alloy Al-0.6Mg-1.5Sn was found to have a significant advantage over die-cast A390 (142 Wm-1K-1).

Thesis (Ph. D.)--University of Missouri-Columbia, 1997. / Typescript. Vita. Includes bibliographical references (leaves 107-110). Also available on the Internet.

Thesis (M.S.)--State University of New York at Binghamton, Thomas J. Watson School of Engineering and Applied Science, Department of Mechanical Engineering, 2009. / Includes bibliographical references.