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查看 COMSOL 用户年会 2020 论文

Heat Transfer and Phase Changex

Thermal Integration of Coupled SOFC System with a High-Performing Metal Hydride Storage

A. Mossadegh Pour[1], A. Dhira [1], R. Steinberger-Wilckensa[1]
[1]Department of Chemistry, University of Birmingham, Edgbaston, Birmingham, United Kingdom

Auxiliary Power Units can play an important role in reducing vehicle emissions, especially in diesel and ... 扩展阅读

Modeling of Fluid Flow and Heat Transfer During a Steam-Thermolysis Process for Recycling Carbon Fiber Reinforced Polymer

A. Oliveira Nunes[1], Y. Soudais[1], R. Barna[1], A. Bounacer[1], Y. Yang[1]
[1]Centre RAPSODEE - Ecole des Mines d'Albi, Albi, France

Different types of technologies to recycle carbon fiber reinforced polymer (CFRP) waste have been studied, ... 扩展阅读

Modeling Melting Profiles in Chocolate Pieces for Optimizing their Sensory Properties

B. Watzke[1], F. Lenfant[1], N. Martin[1]
[1]Nestlé research Centre, Vers-chez-les-Blanc, Switzerland

Chocolate is a pleasurable product largely consumed over the world. It is known that ingredients, process and ... 扩展阅读

Several Benchmarks for Heat Transfer Problems in COMSOL Multiphysics®

S. Titarenko[1]
[1]University of Leeds, Leeds, United Kingdom

Nowadays all branches in modern science and industry tend to solve ever complicating problems. As the result ... 扩展阅读

Heat Transfer Modelling of Single High Temperature Polymer Electrolyte Fuel Cell (HT PEFC) Using COMSOL Multiphysics®

V. Venkataraman[1]
[1]Centre for Hydrogen & Fuel Cell Research, University of Birmingham, United Kingdom

In this paper a 3D geometry of a single HT PEFC with all the components (membrane, cathode, anode & ... 扩展阅读

Modeling of Coupled Mass and Heat Transfer and Expansion During Baking of Bread in a Mould

V. Nicolas[1], C. Doursat[2], D. Grenier[1], T. Lucas[1], D. Flick[2]
[1]Institut de recherche en sciences et technologies pour l'environnement et l'agriculture, Rennes, France
[2]AgroParisTech, UMR1145 Ingénierie Procédés Aliments, Massy, France

Bread is a food product which various complex physico-chemical phenomena occur during the cooking process. ... 扩展阅读

Thermal Modeling of a Honeycomb Reformer Including Radiative Heat Transfer

J. Schöne[1], A. Körnig[1], W. Beckert[1]
[1]Fraunhofer IKTS, Dresden, Germany

Reformer and catalytic burners are common components in fuel cell systems, crucial for efficient preparation ... 扩展阅读

Flow Analysis and Optimization of a Hierarchical Plate Heat Exchanger for an Adsorption Heat Pump

E. Tempfli[1], F.P. Schmidt[1]
[1]Karlsruhe Institute of Technology (KIT), Fluid Machinery (FSM), Karlsruhe, Germany

The paper investigates the hydrodynamic performance of a hierarchical parallel channel network for the ... 扩展阅读

Food Cooking Process. Numerical Simulation of the Transport Phenomena

B. Bisceglia[1], A. Brasiello[1], R. Pappacena[1], R. Vietri[1]
[1]University of Salerno, Department of Industrial Engineering, Fisciano (SA), Italy

Aim of the study is to determine the influence of some of the most important operating variables, especially ... 扩展阅读

Evaporation Induced Convection Under a Gas Channel

H. Machrafi[1], A. Rednikov[2], P. Colinet[2], P.C. Dauby[1]
[1]University of Liège, Thermodynamics of Irreversible Phenomena, Institut de Physique, Liège, Belgium
[2]Universite Libre de Bruxelles, TIPs - Fluid Physics, Bruxelles, Belgium

This work falls into the framework of an ESA experiment, which consists of observing the behavior of patterns ... 扩展阅读