Article
Pharmacology & Pharmacy
Gerald A. Hebbink, Pauline H. M. Janssen, Jurjen H. Kok, Lorenzo Menarini, Federica Giatti, Caterina Funaro, Salvatore Fabrizio Consoli, Bastiaan H. J. Dickhoff
Summary: Modern pharmaceutical manufacturing is being revolutionized by Quality by Design and digitalization, with a focus on continuous processes for increased efficiency and improved quality control. This study investigates blending homogeneity and lubricant sensitivity in both batch and continuous processes, and finds that anhydrous lactose and granulated lactose can both provide stable blends, but each exhibit varying sensitivities to process settings. Optimal results can be achieved by focusing on process variables, such as the quality of loss-in-weight feeders.
Article
Thermodynamics
Qifeng Zhu, Yang Cui, Jingwei Zeng, Sen Zhang, Zezhong Wang, Tongle Zhao
Summary: In order to improve the temperature uniformity of bottom walls, a novel design of microchannel heat sink with From-Sparse-To-Dense embowed grooves (MC-FSTD) was proposed and compared with From-Dense-To-Sparse embowed grooves (MC-FDTS). Numerical investigations were conducted on the local hydro-thermal characteristics and temperature distribution variance. The results showed that MC-FSTD had lower bottom wall temperature and higher local Nusselt number compared to MC-FDTS, and had the most uniform temperature distribution. The effects of decreasing the distance between grooves on the local hydrothermal characteristics and temperature uniformity were explored.
CASE STUDIES IN THERMAL ENGINEERING
(2023)
Article
Thermodynamics
Chanjuan Liu, Jiuru Gao, Zhiwei He, Kang Han, Zhen Yang, Kaidong Xu, Shiwei Zhuang
Summary: This study investigates the surface temperature distribution of ESCs and validates a numerical model using experiments. The results show that increasing the coolant flow rate can improve the surface temperature uniformity of ESCs. Furthermore, the impact of the distance from cooling channel to the pedestal and the height of cooling channel on temperature uniformity is studied.
APPLIED THERMAL ENGINEERING
(2024)
Article
Thermodynamics
Yu -Hui Pan, Rui Zhao, Yong -Le Nian, Wen -Long Cheng
Summary: A pin-fin staggered manifold microchannel heat sink is proposed in this paper to enhance the heat dissipation performance of conventional manifold microchannel heat sink. The heat transfer performance of the proposed heat sink is compared with rectangular manifold microchannel and pin-fin manifold microchannel using single-phase flow numerical simulation. The results show that the proposed heat sink has better heat transfer capability and more uniform heating surface temperature.
APPLIED THERMAL ENGINEERING
(2023)
Article
Engineering, Chemical
Fengming Yang, Yan Xia, Wenyan Tian, Kama Huang, Wencong Zhang, Shumeng Yin, Yang Yang, Huacheng Zhu
Summary: This paper presents a circular waveguide developed using a meta-surface unidirectional propagation of microwaves, which efficiently heats materials with varying dielectric constants. The meta-surface achieves an energy efficiency of over 90% and enhances heating efficiency by over a quarter.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2023)
Article
Pharmacology & Pharmacy
Masahiro Yamada, Sara Badr, Isuru A. Udugama, Shouko Fukuda, Manabu Nakaya, Yasuyuki Yoshioka, Hirokazu Sugiyama
Summary: A comprehensive approach is proposed to determine the optimal mode of operation between continuous and batch injectable manufacturing, considering product and market conditions. Findings from case studies show that batch production is preferred at low to moderate solution costs, with preference shifting between batch and continuous production processes as product demand changes at higher solution costs. Continuous production processes become increasingly favored at medium to large final dosage volumes, even at moderate solution costs.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2022)
Article
Engineering, Electrical & Electronic
Fatemeh Talebi, Hassan Ghafoorifard, Soudeh Ghafouri-Fard, Amir Jahanshahi
Summary: This study presents a relatively efficient, two-step continuous flow microfluidic device for polymerase chain reaction (PCR). By utilizing specially designed electrode structures and thermal mass control, relatively good temperature uniformity and high PCR efficiency are achieved. Compared to traditional methods, the number of components, overall size, and power consumption are reduced, resulting in decreased fabrication costs.
SENSORS AND ACTUATORS A-PHYSICAL
(2022)
Article
Engineering, Chemical
Yao Yao, Yali Zhu, Jialing He, Feng Li, Juming Tang, Tony Koral, Pisit Wongsa-Ngasri, Yang Jiao
Summary: The study investigated the effects of different modes and operating parameters on the RF tempering uniformity of frozen pacific sauries, finding that continuous mode RF tempering can reduce overheating and improve tempering uniformity. Continuous tempering system is more desirable than batch ones, with higher throughput and connectivity to downstream continuous processing unit operations. This research broadens the understanding of food engineers and provides an alternative technology for aquatic product tempering.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)
Article
Engineering, Chemical
Lu Xiao
Summary: Based on numerical simulation and experiments, a mathematical model of the internal flow of the gas-mixing device is established, and the influence of the internal structure on the uniformity of gas mixing and resistance loss is studied. The optimal spiral structure combinations are proposed to improve the performance of coalbed-methane-utilization systems.
Article
Thermodynamics
B. Davier, P. Dollfus, N. D. Le, S. Volz, J. Shiomi, J. Saint-Martin
Summary: The study introduces a simple and easy-to-handle semi-analytical model to describe heat transport in heterostructures of various lengths. By redefining certain intrinsic parameters, the model accurately predicts thermal conductance and temperature profiles in different phonon transport regimes.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2022)
Article
Biotechnology & Applied Microbiology
Xiangyu Guan, Biying Lin, Penghao Wang, Qingqing Jiao, Shuang Zhang, Rui Li, Shaojin Wang
Summary: In this study, thermal and dielectric properties of watermelon seed coats and embryos with different moisture contents were measured for computer simulation of RF treatments. The simulation model of RF heated watermelon seeds with or without adding a polystyrene block was developed and validated. Results showed that adding different sizes of polystyrene block could improve the heating uniformity of watermelon seeds during RF treatments.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Engineering, Chemical
Mahdi Abdi Khanghah, Arezou Jafari
Summary: This study modeled catalytic upgrading reactions in porous media using CFD technique coupled with reaction kinetics. The hydrodynamic characteristics of reactive flow in porous media were investigated, and it was found that they have a significant influence on the conversion of upgrading reactions. Additionally, the study revealed the effects of temperature and residence time on the product distribution of upgrading products.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS
(2022)
Article
Thermodynamics
Zakaria Mansouri, Richard Jefferson-Loveday
Summary: This study investigates the effects of residual swirl and distorted hot-streak simultaneously on a high-pressure turbine. The results reveal that residual swirl alters the hot-streaks at the vane and rotor exits, and the distorted hot-streak shows the most complex transport behavior. The study also finds that the leakage flow through the rotor tip gap generates high heat transfer rates, which are intensified by the residual swirl.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2022)
Article
Chemistry, Multidisciplinary
Jiali Du, Feng Wu, Xiaoxun Ma
Summary: The influences of integral multi jet (IMJ), swirling blade nozzle (SBN), and longitudinal vortex generators (LVGs) on the uniform mixing behaviors of a ternary mixture during water vaporization in spouted beds were simulated using temperature and velocity fields. The effects were quantitatively evaluated using temperature uniformity index (T-u), mixing index (I-M), and coefficient of variation (CV). The results showed that the bubble-like distribution of particles caused by LVGs, IMJ, and SBN strengthened gas-solid radial mixing and improved flow dead zones. In the upper part of the system, SBN had the greatest promotion of uniformity and mixing quality, while LVGs had the most obvious effect on T-u.
JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY
(2023)
Article
Thermodynamics
Zhisong Jiang, Yu Cheng, Yulong Li, Zengbin Yin
Summary: In this paper, the relationship between the amplitude and phase of the electromagnetic field in the microwave resonant cavity was deduced based on the generalized transmission line theory. By adding metal skeleton to the SiC auxiliary heating plate, the intensity and distribution of the electromagnetic field were changed, improving the heating efficiency of Al2O3 ceramic blocks.
INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER
(2023)
Article
Engineering, Chemical
Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai
JOURNAL OF FOOD PROCESS ENGINEERING
(2017)
Article
Food Science & Technology
Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2017)
Article
Food Science & Technology
Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Engineering, Chemical
Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Engineering, Chemical
Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Engineering, Chemical
Xiaolong Li, Yvan Llave, Weijie Mao, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD ENGINEERING
(2018)
Article
Food Science & Technology
Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2018)
Article
Food Science & Technology
Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2020)
Review
Food Science & Technology
Yvan Llave, Ferruh Erdogdu
Summary: During the RF thawing-tempering process of frozen food, the problem of quality changes, drip losses, and microbial growth caused by power absorption and temperature non-uniformity can be addressed by studying RF process, dielectric property data, and mathematical modeling methods to achieve a uniform process.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Engineering, Chemical
Xiaolong Li, Yvan Llave, Mika Fukuoka, Noboru Sakai
JOURNAL OF FOOD PROCESS ENGINEERING
(2020)
Article
Food Science & Technology
Chunsen Wang, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: Experimental and simulated approaches combining an OH process and an external heating system for pasteurization of liquid eggs were evaluated in this study. Heating conditions were optimized to achieve desired pasteurization standards, reduce process time, and prevent local overheating. These results have potential value for designing ohmic pasteurization systems for liquid eggs.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka
Summary: This study evaluates the effects of salt addition, temperature, and frequency on the characteristics of model foods, and finds that the model food with 0.5% salt addition is most suitable for developing ohmic tempering (OT) of tuna.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Engineering, Chemical
Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: This study evaluated the microwave cooking of sweet potatoes through experimental and simulated approaches, investigating the dielectric properties and temperature changes during the heating process. A 3D geometric model was constructed to calculate and analyze the electromagnetic fields and heat transfer. The simulated results showed good agreement with the experimental results. These findings have practical implications for the design of microwave cooking systems and the development of sweet potato-based products.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Wen Guo, Yvan Llave, Mika Fukuoka
Summary: This study evaluated the heating penetration in salmon muscle tissue during ohmic heating at 20 kHz. The electrical conductivities in different muscle-tissue sections of salmon were measured under various conditions, revealing significant differences especially at high frequencies. Empirical equations were derived to determine the electrical conductivities based on temperature dependence. The findings have potential value for the design of ohmic heating processes in salmon-based products.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2023)
