Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Permanent URI for this collectionhttps://hdl.handle.net/11147/7148
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Article Thermal Mixing Analysis in a Ladle Utilizing Physical and Numerical Modeling Through Planar Laser-Induced Fluorescence (plif) Technique(Iron and Steel Institute of Japan, 2024) Dutta, Abhishek; Dutta,A.; Guevara-Castillo,M.; Jardón-Pérez,L.E.; Ramírez-Argáez,M.A.; 01. Izmir Institute of Technology; 03.02. Department of Chemical Engineering; 03. Faculty of EngineeringThermal mixing during the gas stirring operation and arc heating in a steel ladle is analyzed through the modern tools of a physical model using PIV (Particle Image Velocimetry) and thermal PLIF (Planar Laser Induced Fluorescence), whose velocity and temperature fields were used to fine-tune and validate a multiphase Eulerian two-phase mathematical model. Agreement on both fluid dynamics and thermal evolution is reasonably good between experiments and the predictions obtained by the mathematical model of the physical model. The analysis coming from the numerical model validated by the physical model measurements included the thermal mixing and energy efficiency of single nozzle injection in centric and eccentric (4/5R) gas injection. It turned out that energy efficiency in the centric gas injection is 20% more efficient than in eccentric injection. Then, under the same heat flux provided, the maximum temperature of the water in the centric gas injection would be higher than the maximum temperature reached in the eccentric mode with the same gas flow rate. Good heat transfer happens when the heat source impinges in a fluid region with high circulation and turbulent dispersion. © 2024 The Iron and Steel Institute of Japan.Book Part Fermentation of Soybeans – Technology, Nutritional Properties, and Effects(CRC Press, 2022) Dutta, Abhishek; Chakraborty,R.; Dutta,A.; 01. Izmir Institute of Technology; 03.02. Department of Chemical Engineering; 03. Faculty of EngineeringSoybean, which is a native oilseed plant of Asia, is widely used worldwide as a source of oil. However, oil is the only product that is procured from soybean seeds. A large variety of other products and by-products are also obtained from the seeds either before or after oil is extracted. Interest in the composition of soy products has exponentially grown because numerous potential anticarcinogens and other therapeutic agents have been reported to be found in soybeans and related products. Soybean seeds are grown primarily to produce oil which has a unique fatty acid profile; it predominantly contains unsaturated fatty acids, including monounsaturated fatty acids and polyunsaturated fatty acids. Linoleic acid, and to a much lesser extent, a-linolenic acid, are the most abundant fatty acids of soybean oil. Fermentation is a traditional method that has been reported to not only improve nutritional content but also decrease undesirable compounds, thereby recreating a better product with improved nutritional value. © 2022 Taylor & Francis Group, LLC.