The Method of Discretization in Time (MDT) is a hybrid numerical technique intended to alleviate upfront the computational procedure of timedependent partial differential equations of parabolic type upfront. The MDT engenders a sequence of adjoint second order ordinary differential equations, wherein the space coordinate is the independent variable and time becomes an embedded parameter. Essentially, the adjoint second order ordinary differential equations are considered of “quasistationary” nature. In this work, the MDT is used for the analysis of unsteady heat conduction in regular bodies (large wall, long cylinder and sphere) accounting for nearly constant thermophysical properties, uniform initial temperature and surface heat flux. In engineering applications, the surface heat flux is customarily provided by electrical heating, radiative heating and pool fire heating. It is demonstrated that the approximate, semianalytical temperature solutions of the first adjoint “quasistationary” heat conduction equations using the first time jump are easily obtainable for each regular body. For enhanced acccuracy, regression analysis is applied to the deviations of the dimensionless surface temperature as a function of the dimensionless time for each regular body.

A new method has been proposed to estimate top heat losses of vertical flat plate liquid/air collectors with double glazing. Empirical relations have been developed for the temperatures of glass covers, thus facilitating the calculation of individual heat transfer coefficients. The values of individual heat transfer coefficients therefore obtained can be used in the proposed analytical equation for the estimation of the top heat loss coefficient of the vertical collector with double glazing. The analytical equation has been developed for collector tilt angle of 60 to 90 degrees, plate temperature of 323 K to 423 K, absorber coating emittance of 0.1 to 0.95, air gap spacing of 20 mm to 50mm between the plate and inner glass cover, air gap spacing of 20 mm to 50mm between glass covers, wind heat transfer coefficient of 5 W/m2K to 30 W/m2K, and ambient temperature of 263K to 313K. The accuracy of the analytical equation has been validated for the said range of variables in comparison to numerical solutions, and the values of the top heat loss coefficient are found to be within 2.5 percent compared to numerical solutions.

Work is reported on thermal-induced redshifts of quantum particle plasmon. The redshifts are predicted to be caused indirectly by the quantum size effects. The particles are enlarged when temperature increases, and consequently, quantum size effects modify the plasmon but not the band structure. It has been modeled for metallic quantum particles. The results are also instructive to other quantum systems, such as complex molecules. Every electron inside the quantum particle is taken into account. Tiny quantum size effects are harvested, and the redshift becomes significant. Experimental evidence is also given for the spectral redshift. Faujasite zeolites were synthesized. Optical spectroscopy has been carried out, and the resulting spectra showed a significant redshift with the increase in temperature.

The heat extraction from the conventional channels under two-phase flow boiling conditions with water as the coolant is investigated numerically in this work. The numerical investigation was carried out by using ANSYS Fluent 2022R1 commercial software by selecting the Rensselaer Polytechnic Institute (RPI) wall heat flux partitioning approach by employing the Eulerian-Eulerian two-phase model. A three-dimensional computational domain was used for the simulation to understand the fluid boiling inside the conventional channel under steady state conditions, focusing on the effect of aspect ratio (AR) on the vapor volume fraction. The simulations were performed for a constant mass flux of 150.46 kg/m2-s with the heat flux value ranging from 10-100 kW/m2 and at the inlet subcooled temperatures of 303K, 313K and 323K. The temperature of the channel bottom surface and the heat transfer coefficient (HTC) obtained numerically were compared with the experimental results and it was found that the results matched well. The volume of vapor fraction increased with the increase in heat flux for all values of inlet subcooled temperature considered in this study for all the test sections. At low inlet subcooled temperature, the volume of vapor fraction decreased with an increase in AR at all heat fluxes. However, there was no observable trend at higher heat flux and high inlet subcooled temperature.

This research investigates the effects of drying on some selected vegetables, which are Telfaria occidentalis, Amaranthu scruentus, Talinum triangulare, and Crussocephalum biafrae. These vegetables were collected fresh, sliced into smaller sizes of 0.5 cm, and dried in a convective dryer at varying temperatures of 60.0 °C, 70.0 °C and 80.0 °C respectively, for a regulated fan speed of 1.50 ms‒1, 3.00 ms‒1 and 6.00 ms‒1, and for a drying period of 6 hours. It was discovered that the drying rate for fresh samples was 4.560 gmin‒1 for Talinum triangulare, 4.390 gmin‒1for Amaranthu scruentus, 4.580 gmin‒1 for Talinum triangulare, and 4.640 gmin‒1 for Crussocephalum biafrae at different controlled fan speeds and regulated temperatures when the mass of the vegetable samples at each drying time was compared to the mass of the final samples dried for 6 hours. The samples are considered completely dried when the drying time reaches a certain point, as indicated by the drying rate and moisture contents tending to zero. According to drying kinetics, the rate of moisture loss was extremely high during the first two hours of drying and then steadily decreased during the remaining drying duration. The rate at which moisture was removed from the vegetable samples after the drying process at varying regulated temperatures was noted to be in this trend: 80.0 °C > 70.0 °C > 60.0 °C and 6.0 ms‒1 > 3.0 ms‒1 > 1.5 ms‒1 for regulated fan speed. It can be stated here that the moisture contents has significant effects on the drying rate of the samples of vegetables investigated because the drying rate decreases as the regulated temperatures increase and the moisture contents decrease. The present investigation is useful in the agricultural engineering and food engineering industries.