Influencia de la cavitación sobre el desarrollo del chorro diésel PDF Download
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Author: Francisco Javier Salvador Rubio
Publisher: Reverte
ISBN: 8429190945
Category : Technology & Engineering
Languages : es
Pages : 326
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Book Description
En concreto, en este libro, se ha estudiado detalladamente la inlfluencia de la geometría de la tobera del inyector sobre las características del flujo interno y del posterior desarrollo macroscópico del chorro Diesel isotermo. El trabajo desarrollado combina de una manera existosa la experimentación con análisis puramente teóricos apoyados con cálculo computacional mediante CFD. La investigación se lleva a cabo utilizando nuevas técnicas experimentales entre las que podemos citar la novedosa metodología para la obtención de las dimensiones internas de las toberas mediante moldes de silicona y la determinación de las condiciones críticas de cavitación. En paralelo con este estudio se han realizado numerosos proyectos de investigación tanto de carácter públoco como privados, entre los que cabe citar, debido a su relevancia y relación directa con el trabajo desarrollado, la colaboración con la empresa PSA Peugeot-Citroën.
Author: Francisco Javier Salvador Rubio
Publisher: Reverte
ISBN: 8429190945
Category : Technology & Engineering
Languages : es
Pages : 326
Get Book Here
Book Description
En concreto, en este libro, se ha estudiado detalladamente la inlfluencia de la geometría de la tobera del inyector sobre las características del flujo interno y del posterior desarrollo macroscópico del chorro Diesel isotermo. El trabajo desarrollado combina de una manera existosa la experimentación con análisis puramente teóricos apoyados con cálculo computacional mediante CFD. La investigación se lleva a cabo utilizando nuevas técnicas experimentales entre las que podemos citar la novedosa metodología para la obtención de las dimensiones internas de las toberas mediante moldes de silicona y la determinación de las condiciones críticas de cavitación. En paralelo con este estudio se han realizado numerosos proyectos de investigación tanto de carácter públoco como privados, entre los que cabe citar, debido a su relevancia y relación directa con el trabajo desarrollado, la colaboración con la empresa PSA Peugeot-Citroën.
Author: Javier Salvador
Publisher:
ISBN: 9781283666534
Category :
Languages : en
Pages :
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Book Description
Author: Oscar De la Garza
Publisher: Reverte
ISBN: 8429194436
Category : Technology & Engineering
Languages : es
Pages : 290
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Book Description
Esta obra aborda el análisis del efecto de la cavitación sobre los procesos de inyección y de formación de hollín en motores diésel de inyección directa.El estudio está dividido en tres partes: La primera de ellas analiza el efecto de la cavitación sobre el flujo en el interior de la tobera de inyección; la segunda analiza el efecto de la cavitación sobre el proceso de mezcla; la tercera se dedica al análisis del efecto de la cavitación sobre la longitud de lift-off y la formación de hollín.
Author: Joaquín De la Morena
Publisher: Reverte
ISBN: 8429194428
Category : Technology & Engineering
Languages : es
Pages : 234
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Book Description
Esta obra presenta una nueva técnica experimental para caracterizar el comportamiento del chorro diésel en campo próximo, realizando un estudio exhaustivo de las características del mismo bajo distintas condiciones del flujo interno en toberas de inyección.La obra presenta aportaciones relevantes y originales, con un especial énfasis en el estudio del proceso de atomización primaria del chorro diésel en motores.
Author: Ana Garicano Gabilondo
Publisher:
ISBN:
Category :
Languages : es
Pages :
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Book Description
Author: Louis A. Robb
Publisher:
ISBN:
Category :
Languages : en
Pages : 664
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Book Description
Author: Kenneth J. Valentas
Publisher: CRC Press
ISBN: 9781420049077
Category : Technology & Engineering
Languages : en
Pages : 732
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Book Description
Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.
Author: J. Comyn
Publisher: Springer Science & Business Media
ISBN: 9400948581
Category : Technology & Engineering
Languages : en
Pages : 387
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Book Description
Polymers are permeable, whilst ceramics, glasses and metals are gener ally impermeable. This may seem a disadvantage in that polymeric containers may allow loss or contamination of their contents and aggressive substances such as water will diffuse into polymeric struc tures such as adhesive joints or fibre-reinforced composites and cause weakening. However, in some cases permeability is an advantage, and one particular area where this is so is in the use of polymers in drug delivery systems. Also, without permeable polymers, we would not enjoy the wide range of dyed fabrics used in clothing and furnishing. The fundamental reason for the permeability of polymers is their relatively high level of molecular motion, a factor which also leads to their high levels of creep in comparison with ceramics, glasses and metals. The aim of this volume is to examine some timely applied aspects of polymer permeability. In the first chapter basic issues in the mathema tics of diffusion are introduced, and this is followed by two chapters where the fundamental aspects of diffusion in polymers are presented. The following chapters, then, each examine some area of applied science where permeability is a key issue. Each chapter is reasonably self-contained and intended to be informative without frequent outside reference. This inevitably leads to some repetition, but it is hoped that this is not excessive.
Author: Jorge E. Lozano
Publisher: CRC Press
ISBN: 9781566769914
Category : Technology & Engineering
Languages : en
Pages : 376
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Book Description
Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on structure-function relationships, food rheology, and the correlations between physicochemical and sensory data. The second section, on advances in food processing, includes recent developments in minimal preservation and thermal and nonthermal processing of foods. The book concludes with current topics in food engineering, including applied biotechnology, food additives, and functional properties of proteins.
