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Thodoris D Karapantsios - One of the best experts on this subject based on the ideXlab platform.
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effect of potato deep fat frying conditions on temperature dependence of olive Oil and palm Oil viscosity
Journal of Food Engineering, 2012Co-Authors: John S Lioumbas, C D Ampatzidis, Thodoris D KarapantsiosAbstract:Abstract This work investigates how the temperature dependence of Oil viscosity varies with the type of frying Oil, Initial Oil temperature, frying load and number of frying repetitions, during potato deep fat frying. Viscosity is measured in small temperature increments over a broad temperature range. A non-linear model is proposed which gives more statistically significant results than other known models in describing the temperature dependence of viscosity. Multiple quasi-linear regression analysis is applied to derive an expression that predicts Oil viscosity from important frying conditions such as Oil type, frying load, average Oil temperature and frying time. For applications where only the Initial Oil temperature is known, a correlation is proposed for the prediction of the average Oil temperature from the Initial Oil temperature and other frying conditions. The overall accuracy of the model in predicting the temperature dependence of viscosity on the examined frying conditions is better than 95.0%.
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surface water evaporation and energy components analysis during potato deep fat frying
Food Research International, 2012Co-Authors: John S Lioumbas, Margaritis Kostoglou, Thodoris D KarapantsiosAbstract:Abstract Simultaneous, rapid, on-line measurements of moisture loss and temperature of the Oil and the potato are employed to depict the major energy components during deep fat frying of potato in a commercial fryer. These components are the latent heat for water evaporation and the sensible heat for Oil/potato thermalization. Measurements are found to depend on the examined frying load (i.e. 1/35 and 1/7 kgpotatoes/LOil) and the Initial Oil temperature (i.e. 150 and 180 °C) but there is essentially no dependence on the examined Oil type (i.e. extra virgin olive Oil and refined palm Oil). Cross-examination of the major energy components demonstrate that at the early stages of frying it is difficult to determine the latent heat for potato surface water evaporation from the other energy components because of the thermal inertia of the system. Under these circumstances, surface water evaporation at the beginning of frying can be estimated only from analysis of directly measured densely time-resolved moisture loss profiles. These profiles show that surface water evaporation occurs at an unexpected increasing rate. A possible physical explanation is proposed which attributes the observed increasing trend to degassing of potato water.
John S Lioumbas - One of the best experts on this subject based on the ideXlab platform.
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effect of potato deep fat frying conditions on temperature dependence of olive Oil and palm Oil viscosity
Journal of Food Engineering, 2012Co-Authors: John S Lioumbas, C D Ampatzidis, Thodoris D KarapantsiosAbstract:Abstract This work investigates how the temperature dependence of Oil viscosity varies with the type of frying Oil, Initial Oil temperature, frying load and number of frying repetitions, during potato deep fat frying. Viscosity is measured in small temperature increments over a broad temperature range. A non-linear model is proposed which gives more statistically significant results than other known models in describing the temperature dependence of viscosity. Multiple quasi-linear regression analysis is applied to derive an expression that predicts Oil viscosity from important frying conditions such as Oil type, frying load, average Oil temperature and frying time. For applications where only the Initial Oil temperature is known, a correlation is proposed for the prediction of the average Oil temperature from the Initial Oil temperature and other frying conditions. The overall accuracy of the model in predicting the temperature dependence of viscosity on the examined frying conditions is better than 95.0%.
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surface water evaporation and energy components analysis during potato deep fat frying
Food Research International, 2012Co-Authors: John S Lioumbas, Margaritis Kostoglou, Thodoris D KarapantsiosAbstract:Abstract Simultaneous, rapid, on-line measurements of moisture loss and temperature of the Oil and the potato are employed to depict the major energy components during deep fat frying of potato in a commercial fryer. These components are the latent heat for water evaporation and the sensible heat for Oil/potato thermalization. Measurements are found to depend on the examined frying load (i.e. 1/35 and 1/7 kgpotatoes/LOil) and the Initial Oil temperature (i.e. 150 and 180 °C) but there is essentially no dependence on the examined Oil type (i.e. extra virgin olive Oil and refined palm Oil). Cross-examination of the major energy components demonstrate that at the early stages of frying it is difficult to determine the latent heat for potato surface water evaporation from the other energy components because of the thermal inertia of the system. Under these circumstances, surface water evaporation at the beginning of frying can be estimated only from analysis of directly measured densely time-resolved moisture loss profiles. These profiles show that surface water evaporation occurs at an unexpected increasing rate. A possible physical explanation is proposed which attributes the observed increasing trend to degassing of potato water.
Mohammad Piri - One of the best experts on this subject based on the ideXlab platform.
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The effect of saturation history on three-phase relative permeability: An experimental study
Water Resources Research, 2014Co-Authors: A. H. Alizadeh, Mohammad PiriAbstract:We investigate the effect of different saturation histories relevant to various Oil displacement processes (including secondary and tertiary gas injections) on three-phase gas/Oil/brine relative permeabilities of water-wet sandstone. It is found that three-phase water (wetting phase) relative permeability is primarily a function of water saturation and shows no dependency upon saturation history. Three-phase gas (nonwetting phase) relative permeability is also a function of gas saturation as well as the direction of gas saturation change. Three-phase relative permeability to Oil (intermediate-wetting phase) appears to depend on all phase saturations, and saturation history have no significant impact on it. Three-phase Oil relative permeability shows weak sensitivity to Initial Oil saturation prior to gas injection. The functional forms of Oil relative permeability with saturation, particularly at low Oil saturations, are also examined. It is observed that, at high Oil saturations where networks of Oil-filled elements govern Oil flow, Oil relative permeability exhibits a quartic form with Oil saturation (kro∝So4) whereas, at low Oil saturations where flow is believed to be controlled by layer drainage, it shows a quadratic form (kro∝So2). The quadratic form of three-phase Oil relative permeability is consistent with the theoretical interpretation of layer drainage at the pore scale.
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three dimensional mixed wet random pore scale network modeling of two and three phase flow in porous media ii results
Physical Review E, 2005Co-Authors: Mohammad Piri, Martin J BluntAbstract:We use the model described in Piri and Blunt [Phys. Rev. E 71, 026301 (2005)] to predict two- and three-phase relative permeabilities of Berea sandstone using a random network to represent the pore space. We predict measured relative permeabilities for two-phase flow in a water-wet system. We then successfully predict the steady-state Oil, water, and gas three-phase relative permeabilities measured by Oak (Proceedings of the SPE/DOE Seventh Symposium on Enhanced Oil Recovery, Tulsa, OK, 1990). We also study secondary and tertiary gas injection into media of different wettability and Initial Oil saturation and interpret the results in terms of pore-scale displacement processes.
Martin J Blunt - One of the best experts on this subject based on the ideXlab platform.
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three dimensional mixed wet random pore scale network modeling of two and three phase flow in porous media ii results
Physical Review E, 2005Co-Authors: Mohammad Piri, Martin J BluntAbstract:We use the model described in Piri and Blunt [Phys. Rev. E 71, 026301 (2005)] to predict two- and three-phase relative permeabilities of Berea sandstone using a random network to represent the pore space. We predict measured relative permeabilities for two-phase flow in a water-wet system. We then successfully predict the steady-state Oil, water, and gas three-phase relative permeabilities measured by Oak (Proceedings of the SPE/DOE Seventh Symposium on Enhanced Oil Recovery, Tulsa, OK, 1990). We also study secondary and tertiary gas injection into media of different wettability and Initial Oil saturation and interpret the results in terms of pore-scale displacement processes.
Dominique Guerillot - One of the best experts on this subject based on the ideXlab platform.
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application of fractional flow theory for analytical modeling of surfactant flooding polymer flooding and surfactant polymer flooding for chemical enhanced Oil recovery
Water, 2020Co-Authors: Lei Ding, Lei Zhang, Dominique GuerillotAbstract:Fractional flow theory still serves as a powerful tool for validation of numerical reservoir models, understanding of the mechanisms, and interpretation of transport behavior in porous media during the Chemical-Enhanced Oil Recovery (CEOR) process. With the enrichment of CEOR mechanisms, it is important to revisit the application of fractional flow theory to CEOR at this stage. For surfactant flooding, the effects of surfactant adsorption, surfactant partition, Initial Oil saturation, interfacial tension, and injection slug size have been systematically investigated. In terms of polymer flooding, the effects of polymer viscosity, Initial Oil saturation, polymer viscoelasticity, slug size, polymer inaccessible pore volume (IPV), and polymer retention are also reviewed extensively. Finally, the fractional flow theory is applied to surfactant/polymer flooding to evaluate its effectiveness in CEOR. This paper provides insight into the CEOR mechanism and serves as an up-to-date reference for analytical modeling of the surfactant flooding, polymer flooding, and surfactant/polymer flooding CEOR process.