Numerical study of subcooled and saturated flow boiling in the curved and helically  coiled tubes in presence of phase change is one of the challenging area of CFD studies. In this paper, the CFD modeling of the nucleate and convective flow boiling in the small helically coiled tube at low vapor quality (up to the 18.93 percent) region is studied. A proper Eulerian-based mathematical model is used for interphase exchange forces and heat transfer between two phases in CFD modeling using Bulk boiling model. The results show that, the inner and the bottom wall of the helically coiled tube have the lowest and the highest heat transfer coefficient, respectively. The effect of change in coil diameter, helical pitch and tube diameter is investigated on the counters of vapor volume fraction. It is seen that at low vapor quality flows, the heat transfer coefficient is enhanced by decreasing in coil diameter, tube diameter and increasing in coil pitch of helically coiled tube. 

A numerical investigation utilizing water as the working fluid was conducted on a 2D closed loop pulsating heat pipe (CLPHP) using the CFD software AnsysFluent19.0. This computational fluid dynamics (CFD) investigation explores three instances where there is a consistent input of heat flux in the evaporator region, but the temperatures in the condenser region differ across the cases. In each case, the condenser temperatures are set at 10 ℃, 20 ℃, and 30 ℃ respectively. The transient simulation is conducted with uniform time steps of 10 s. Generally, the heat rejection medium operated at a lower temperature performs better than at a higher temperature. In this CFD study the thermal resistances gets decreased with the decreasing value of condenser temperatures and the deviation of 35.31% of thermal resistance gets decreased with the condenser region operated at the temperature of 10 ℃.

In this study, the effect of roasting and boiling on the yield and oxidative stability of soya bean oil was investigated. The oil was soxhlet extracted and the oxidative stability was determined by the free fatty acid value, acid value and peroxide value. The results showed that the oil yield, free fatty acid value, acid value and peroxide value were significantly affected by roasting, boiling, and the thermal treatment time. The percentage oil yield in the control oil sample was 18.51%, which increased to 20.24% and 20.73% after boiling and roasting respectively, at 40mins. The corresponding free fatty acid and the peroxide value of the control oil sample were 0.14% and 2.04 meqO₂/kg, which increased to 0.82% and 6.60 meqO₂/kg by roasting, and 0.47% and 5.62 meqO₂/kg by boiling respectively. Thus the oil yield, free fatty acid value, peroxide value, and acid value increased with increasing roasting and boiling time.
The results indicate that roasting provides a higher oil yield than boiling, but boiled oil has higher oxidative stability than roasted oil.