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Hefei, China

Wang Z.,Hefei University of Technology | Liu Z.,Hefei University of Technology | Bai L.,Hefei Meiling Co. | Huang H.,Hefei University of Technology | Luo J.,Hefei Meiling Co.
Jixie Gongcheng Xuebao/Journal of Mechanical Engineering | Year: 2014

In order to study the effect of the deflecting ring on the noise generated by axial fan for condenser in refrigerator, numerical method is used in the simulation of the flow field generated by axial fan with different deflecting rings. Vortex exists in the gap between blade top and deflecting ring has been acquired and characteristics of turbulence intensity in outlet of fan have been analyzed. Some conclusions have been acquired with experimental results. Compared with the semi-open type deflecting ring, noise level of fan with closed type deflecting ring is much higher at multiple frequency bands; Turbulence intensity and its decreasing rate in outlet of fan are much higher; Noise levels of single fan and refrigerator are decreased when semi-open type deflecting ring is used. In addition, effect of length of semi-open type deflecting ring on turbulence intensity and noise of refrigerator has been researched, and optimal length for lowest noise level is acquired. Better flow and noise performance will be obtained when axial fan for condenser in refrigerator is with semi-open deflecting ring. © 2014 Journal of Mechanical Engineering. Source


Tang X.,Xian Jiaotong University | Huang D.,Xian Jiaotong University | Gong Q.,Xian Jiaotong University | Bai L.,Hefei Meiling Co. | Wei B.,Hefei Meiling Co.
Hsi-An Chiao Tung Ta Hsueh/Journal of Xi'an Jiaotong University | Year: 2014

The defrosting process of a frost-free refrigerator is investigated experimentally, and the effect on the freezing compartment temperature is analyzed. The results show that in the pre-heating stage of the defrosting, the bottom temperature of the evaporator firstly rises to 0℃, and the freezing compartment temperature almost remains unchanged because the evaporator is blocked up by frost. In the melting-frost stage, the frost on the evaporator bottom begins to melt firstly and totally melts 8 min earlier than that on the top of the evaporator because the defrost heater is placed under the evaporator and the frost distribution is non-uniform, in fact, the frost on the evaporator top is greatly thinner than that on the bottom. During this stage, the frost melting results in increasing flow area between adjacent fins and the freezing compartment temperature gently rises by 5.7℃ in 9.34 min. In the draining-water stage beyond 0℃, the top-right temperature of the evaporator gets higher than the top-left temperature because the embossment of the air-supply duct of the refrigerating compartment leads to the warm air gathering there, and at the end of this stage the temperature difference between them increased significantly to 17.1℃. The freezing compartment temperature sharply rises by 6.6℃ in 6.5 min because the flow area increases to the maximum. ©, 2014, Hsi-An Chiao Tung Ta Hsueh/Journal of Xi'an Jiaotong University. All right reserved. Source


Fu M.,Northwest Agriculture and Forestry University | Li Z.,Northwest Agriculture and Forestry University | Li Z.,Hefei Meiling Co. | Zhang J.,Northwest Agriculture and Forestry University | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2016

The volatile orgnic compounds of Isa Brown eggs under different freshness were researched, by headspace solid-phase micro extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), simultaneously, the Haugh u-nit, yolk index and air space index (ACI) of these eggs were analyzed to obtain the relationship between freshness of eggs and its volatile orgnic compounds. The characteristic odor compounds of fresh eggs are 1-methyl-4-(1-methylethyl)-3-Cyclohexen-1-ol and 5, 5, 6-trimethyl-bicycle[2.2.1] heptan-2-one, which content are 5.203 μg/L, 3.374 μg/L respectively. Maintained fresh time of eggs is 3 days at 35℃, and is greater than 21d and less than 36 d at 4℃±2℃. The main volatile orgnic compounds of eggs derived from fresh to not fresh are 2, 6, 10, 14-tetramethyl-pentadecane, and butylated hydroxy toluene (BHT). When the volatile orgnic compounds of 2, 6, 10, 14-tetramethyl-pentadecane and BHT reached to 5.442 μg/L and 8.377 μg/L, respectively, the fresh eggs began to become spoiled. Furthermore, Trends of ACI and Haugh units of eggs is substantially showing chiral symmetry, which indicates that ACI can replace Haugh units to evaluation eggs' freshness. © 2016, Chinese Institute of Food Science and Technology. All right reserved. Source


Gong Q.,Xian Jiaotong University | Huang D.,Xian Jiaotong University | Tang X.,Xian Jiaotong University | Bai L.,Hefei Meiling Co. | Wei B.,Hefei Meiling Co.
Hsi-An Chiao Tung Ta Hsueh/Journal of Xi'an Jiaotong University | Year: 2014

The air temperature filed around a spiral wire-on-tube condenser of a no-frost refrigerator was investigated experimentally, and then the condenser was optimized accordingly to enhance air-side heat transfer. A wind-broken foam ring was wrapped around downstream part of the condenser to increase airflow in the radial direction, and a wind-broken foam block was set in upstream part of the condenser centerline to reduce airflow in the axial direction, which nearly does not transfer heat. The results show that the condenser outlet temperature decreases by about 0.7℃, the compressor operation time ratio drops by 2.02%, and the refrigerator's electricity consumption descends by 2.37% after the optimization. Moreover, both the wind-broken ring and the wind-broken block effectively prevent high-temperature air around the compressor and downstream part of the condenser from flowing to upstream part of the condenser during the outage of compressor, which benefits the heat transfer of the condenser in next operation. ©, Xi'an Jiaotong University. All right reserved. Source


Li Z.-C.,Northwest Agriculture and Forestry University | Li Z.-C.,Hefei Meiling Co. | Fu M.-J.,Northwest Agriculture and Forestry University | Yue T.-L.,Northwest Agriculture and Forestry University | And 3 more authors.
Modern Food Science and Technology | Year: 2015

To develop intelligent refrigerators that can evaluate the freshness of chilled meat based on the content of volatile organic compounds, changes in the content of volatile organic compounds of goat meat stored at 4℃±2℃ were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Indicators of goat meat freshness, including total volatile basic nitrogen (TVB-N), total bacterial count, and pH, were measured to explore the relationship between freshness and volatile organic compounds in goat meat. The results showed that after a 5-day cold storage of fresh goat meat, there were no obvious patterns in the components contributing to the characteristic odor of fresh goat meat (except for butanoic acid ethyl ester). The characteristic volatile organic compounds that were generated when the fresh meat turned stale included 2-butanone, 2-methyl-butanal, 3-methyl-butanal, trichloromethane, 3-methyl-1-butanol, and 3-hydroxy-2-butanone, at concentrations of 92.87, 5.81, 27.39, 30.53, 175.76, and 159.96 μg/L, respectively. Components causing the characteristic odor showed a moderate to high correlation with the freshness of goat meat (p<0.001 to p<0.05) (except for 3-hydroxy-2-butanone on Day 7). The results provide a theoretical basis for the evaluation of goat meat freshness based on the content of volatile organic compounds. ©, 2015, South China University of Technology. All right reserved. Source

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