Search

The development of new hydro turbines or the optimization of traditional hydro turbines is one of the research directions that scholars have been interested in to broaden the source of hydropower and improve energy efficiency. In our previous work, a Francis turbine was used in the water supply systems of high-rise buildings to properly control water pressure inside the pipeline and recover excess water energy. In this paper, an optimization study of the volute for the sectional shape, design method, inlet parameters, outlet width, and tongue was conducted using numerical simulations to improve the hydro turbine performance. The simulated results show that a circular section could better enhance the flow velocity inside the volute and make the flow velocity distribution more uniform at the volute outlet, and the equal mean velocity method is a more suitable volute design method in this special condition. The results of range analysis show that the water head reduction increases significantly with the increase in the inlet height, and both inlet height and outlet width have a significant effect on the efficiency. In addition, in the tongue optimization, a larger tilt angle corresponds to smaller output power and water head reduction; a larger stretch length in the limited angle range corresponds to larger output power and lower efficiency. Ultimately, the output power of the hydro turbine was increased by 18.65% and the efficiency by 2.1% through the volute optimization.

Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream. [ABSTRACT FROM AUTHOR]