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The present study investigates the phenomenon of steam condensation in a rectangle horizontal channel with a mass flux range of 20–70 kg/m2/s and a vapor quality of 0.2–0.8. Mass flux and vapor quality were presented to primarily affect the heat transfer coefficient in shear-dominated flow regime, such as the mass flux is greater than 40 kg/m2/s. At the low mass flux, only slug flow, plug flow, and wave flow were observed. At the high mass flux, the wave flow and annular flow were observed even at the low-vapor quality, and the slug and plug flow were not found during the entire condensation process. Observed flow patterns agreed with Tandon’s flow pattern map. Four kinds of correlations are employed to predict the condensing heat transfer coefficient, and the result reveals that Cavallini’s correlation agrees with the experimental results relatively well. The measured pressure drop has a good agreement with the Lockhart–Martinelli correlation. [ABSTRACT FROM PUBLISHER]

In order to obtain the optimized technological parameters of hot air-vacuum combined drying of lettuce, the effects of hot air temperature, intermediate conversion moisture content, slice thickness and vacuum degree (four influence factors) on lettuce drying were explored. The drying time and rehydration ratio of lettuce were the experimental indices, and the relationships between the experimental indices and the influence factors were analyzed by using the response surface methodology. The regression mathematical models were established. The optimized technological parameters of hot air and vacuum combined drying are 50C hot air temperature, 40% intermediate conversion moisture content (w.b.), 20 kPa vacuum degree and 5 mm slice thickness. Practical Applications Combined drying is widely used in food, which is considered as an effective method to achieve energy conservation and shelf life. The objective of this paper was using response surface methodology to obtain optimized hot air vacuum drying parameters for lettuce. The significance of this research can improve the drying efficiency, provide a reference for other fruits and vegetables' drying process optimization and provide a technical basis for the drying of lettuce and the designing of related equipment. [ABSTRACT FROM AUTHOR]

The phenomenon of steam condensation occurring on one surface in a rectangular horizontal channel was experimentally studied. The experiment was conducted using a visualization method with a steam quality of 0.1-0.9 and mass flux of 20-50kg/m²s. Four flow patterns (annular, wave, slug, and plug) were observed, and the effects of quality and mass flux on the condensing heat transfer were analyzed. The mass flux and steam quality primarily affect the condensing heat transfer coefficient in the shear-dominated flow regime. The condensing heat transfer coefficients are nearly constant only in a certain range of steam quality. This result is disparate from what has been reported in previous literatures. It was also observed that the condensing heat transfer coefficient rises with an increase in the quality. Two flow regime maps were employed to predict the flow regimes observed in this study. The result reveals that the Tandon flow regime map agrees quite well with the experimental results. [ABSTRACT FROM AUTHOR]