Thermo-fluid dynamics and synergistic enhancement of heat transfer by interaction between Taylor-Couette flow and heat convection.

This study experimentally and numerically investigated the thermo-fluid dynamics of Taylor-Couette flow with an axial temperature gradient from the chemical engineering perspective. A Taylor-Couette apparatus with a jacket vertically divided into two parts was used in the experiments. Based on the flow visualization and temperature measurement for glycerol aqueous solutions with various concentrations, the flow pattern was classified into six modes: heat convection dominant mode (Case I), heat convection-Taylor vortex flow alternate mode (Case II), Taylor vortex flow dominant mode (Case III), fluctuation maintaining Taylor cell structure mode (Case IV), segregation between Couette flow and Taylor vortex flow mode (Case V) and upward motion mode (Case VI). These flow modes weremapped in terms of the Reynolds and Grashof numbers. Cases II, IV, V and VI are regarded as transition flow patterns between Case I and Case III, depending on the concentration. In addition, numerical simulations showed that in Case II, heat transfer was enhanced when the Taylor-Couette flow was altered by heat convection. Moreover, the average Nusselt number with the alternate flow was higher than that with the stable Taylor vortex flow. Thus, the interaction between heat convection and Taylor-Couette flow is an effective tool to enhance heat transfer. This article is part of the theme issue 'Taylor-Couette and related flows on the centennial of Taylor's seminal Philosophical Transactions paper (Part 2)'.

Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds.

BACKGROUND: Soymilk is utilized not only as a beverage but also as an alternative to bovine milk, including products such as yoghurt and cream. Evaporated soymilk is expected to be utilized as condensed milk. Raw and heated soymilk samples prepared in our laboratory were evaporated and then subjected to viscosity measurement. The soymilk samples were made from two different varieties: Fukuyutaka, which contains 7S and 11S globulin proteins; and an 11S-lacking soybean (Nanahomare). RESULTS: Raw Fukuyutaka soymilk had a lower viscosity and could be concentrated to a solids content of over 300 g kg-1 compared to heated soymilk (around 250 g kg-1 ), but the viscosity changes of Nanahomare soymilk showed an opposite trend. Only 7S globulin was denatured during evaporation at 75 °C and likely affected the interaction between proteins and oil bodies. This tendency was remarkable in the Nanahomare soymilk. The strange viscosity change behavior of evaporated Nanahomare soymilk, number of protein particles, intrinsic fluorescence and flow behavior suggest that thermally denatured 7S globulin accelerates the interactions between oil bodies, whereas 11S globulin, which is probably in its native state, suppresses the acceleration by denatured 7S globulin. CONCLUSION: Raw soymilk containing native globulins shows a slower increase in viscosity during evaporation. However, denatured 7S globulin accelerates the increase in viscosity during evaporation through interactions between oil bodies. The effect of the denatured state of individual proteins on interactions is expected to be useful in understanding the interaction between proteins and in controlling their properties and functions. © 2022 Society of Chemical Industry.

Revisiting the synthesis of aryl nitriles: a pivotal role of CAN.

Facilitated by the dual role of Ceric Ammonium Nitrate (CAN), herein we report a cost-effective approach for the cyanation of aryl iodides/bromides with CAN-DMF as an addition to the existing pool of combined cyanation sources. In addition to being an oxidant, CAN acts as a source of nitrogen in our protocol. The reaction is catalyzed by a readily available Cu(ii) salt and the ability of CAN to generate ammonia in the reaction medium is utilized to eliminate the additional requirement of a nitrogen source, ligand, additive or toxic reagents. The mechanistic study suggests an evolution of CN- leading to the synthesis of a variety of aryl nitriles in moderate to good yields. The proposed mechanism is supported by a series of control reactions and labeling experiments.

Process development of starch hydrolysis using mixing characteristics of Taylor vortices.

In food industries, enzymatic starch hydrolysis is an important process that consists of two steps: gelatinization and saccharification. One of the major difficulties in designing the starch hydrolysis process is the sharp change in its rheological properties. In this study, Taylor-Couette flow reactor was applied to continuous starch hydrolysis process. The concentration of reducing sugar produced via enzymatic hydrolysis was evaluated by varying operational variables: rotational speed of the inner cylinder, axial velocity (reaction time), amount of enzyme, and initial starch content in the slurry. When Taylor vortices were formed in the annular space, efficient hydrolysis occurred because Taylor vortices improved the mixing of gelatinized starch with enzyme. Furthermore, a modified inner cylinder was proposed, and its mixing performance was numerically investigated. The modified inner cylinder showed higher potential for enhanced mixing of gelatinized starch and the enzyme than the conventional cylinder.