The Experts below are selected from a list of 16866 Experts worldwide ranked by ideXlab platform
Zhenjun Wang - One of the best experts on this subject based on the ideXlab platform.
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research on Ultrasonic excitation for the removal of drilling fluid plug paraffin deposition plug polymer plug and inorganic scale plug for near well Ultrasonic Processing technology
Ultrasonics Sonochemistry, 2017Co-Authors: Zhenjun Wang, Hao Song, Jing Zeng, Feng LiAbstract:Near-well Ultrasonic Processing technology attracts more attention due to its simple operation, high adaptability, low cost and no pollution to the formation. Although this technology has been investigated in detail through laboratory experiments and field tests, systematic and intensive researches are absent for certain major aspects, such as whether Ultrasonic excitation is better than chemical agent for any plugs removal; whether ultrasound-chemical combination plug removal technology has the best plugs removal effect. In this paper, the comparison of removing drilling fluid plug, paraffin deposition plug, polymer plug and inorganic scale plug using Ultrasonic excitation, chemical agent and ultrasound-chemical combination plug removal technology is investigated. Results show that the initial core permeability and Ultrasonic frequency play a significant role in plug removal. Ultrasonic excitation and chemical agent have different impact on different plugs. The comparison results show that the effect of removing any plugs using ultrasound-chemicals composite plug removal technology is obviously better than that using Ultrasonic excitation or chemical agent alone. Such conclusion proves that Ultrasonic excitation and chemical agent can cause synergetic effects.
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The development of recent high-power Ultrasonic transducers for Near-well Ultrasonic Processing technology.
Ultrasonics sonochemistry, 2017Co-Authors: Zhenjun WangAbstract:Abstract With the reduction of crude oil throughout the world, enhance oil recovery technology has become a major oil research topics, which can greatly increase the recovery ratio of the crude oil before the dawning of renewable energy era. Near-well Ultrasonic Processing technology, as one new method, has attracted more attention for Enhanced Oil Recovery due to its low cost, good applicability and no environmental pollution in recent rears. There are two important relevant aspects about Near-well Ultrasonic Processing technology: (a) how to enhance the oil flow through the rocks into the pumping pool and (b) how to reduce the oil viscosity so that it can be easier to pump. Therefore, how to design a high-power Ultrasonic equipment with excellent performance is crucial for Near-well Ultrasonic Processing technology. In this paper, recent new high-power Ultrasonic transducers for Near-well Ultrasonic Processing technology are summarized. Each field application of them are also given. The purpose of this paper is to provide reference for the further development of Near-well Ultrasonic Processing technology. With the reduction of crude oil throughout the world, enhance oil recovery technology has become a major oil research topics, which can greatly increase the recovery ratio of the crude oil before the dawning of renewable energy era. Near-well Ultrasonic Processing technology, as one new method, has attracted more attention for Enhanced Oil Recovery due to its low cost, good applicability and no environmental pollution in recent rears. There are two important relevant aspects about Near-well Ultrasonic Processing technology: (a) how to enhance the oil flow through the rocks into the pumping pool and (b) how to reduce the oil viscosity so that it can be easier to pump. Therefore, how to design a high-power Ultrasonic equipment with excellent performance is crucial for Near-well Ultrasonic Processing technology. In this paper, recent new high-power Ultrasonic transducers for Near-well Ultrasonic Processing technology are summarized. Each field application of them are also given. The purpose of this paper is to provide reference for the further development of Near-well Ultrasonic Processing technology
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The comparison of removing plug by Ultrasonic wave, chemical deplugging agent and ultrasound–chemical combination deplugging for near-well Ultrasonic Processing technology
Ultrasonics Sonochemistry, 2015Co-Authors: Zhenjun Wang, Yuanming Xu, Suman BajracharyaAbstract:Abstract Near-well Ultrasonic Processing technology is characterized by high adaptability, simple operation, low cost and zero pollution. The main plugs of oil production include paraffin deposition plug, polymer plug, and drilling fluid plug etc. Although some good results have been obtained through laboratory experiments and field tests, systematic and intensive studies are absent for certain major aspects, such as: effects of Ultrasonic treatment for different kinds of plugs and whether effect of ultrasound–chemicals combination deplugging is better than that of Ultrasonic deplugging. In this paper, the experiments of removing drilling fluid plug, paraffin deposition plug and polymer plug by Ultrasonic wave, chemical deplugging agent and ultrasound–chemical combination deplugging respectively are carried out. Results show that the effect of ultrasound–chemical combination deplugging is clearly better than that of using Ultrasonic wave and chemical deplugging agent separately, which indicates that Ultrasonic deplugging and chemical deplugging can produce synergetic effects. On the one hand, Ultrasonic treatment can boost the activity of chemical deplugging agent and turn chemical deplugging into dynamic chemical process, promoting chemical agent reaction speed and enhancing deplugging effect; on the other hand, chemical agent can reduce the adhesion strength of plugs so that Ultrasonic deplugging effect can be improved significantly. Experimental results provide important reference for near-well Ultrasonic Processing technology.
Tianyou Huang - One of the best experts on this subject based on the ideXlab platform.
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The effect of Ultrasonic Processing on solidification microstructure and heat transfer in stainless steel melt.
Ultrasonics sonochemistry, 2015Co-Authors: Xiaopeng Zhang, Jinwu Kang, Shuo Wang, Tianyou HuangAbstract:The heat transfer in the Ultrasonic Processing of stainless steel melt is studied in this thesis. The temperature field is simulated when the metal melt is treated with and without ultrasound. In order to avoid the erosion of high temperature melt, ultrasound was introduced from the bottom of melt. It is found that the temperature of melt apparently increases when processed with ultrasound, and the greater the Ultrasonic power is, the higher the melt temperature will be; Ultrasonic Processing can reduce the temperature gradient, leading to more uniform temperature distribution in the melt. The solidification speed is obviously brought down due to the introduction of ultrasound during solidification, with the increasing of Ultrasonic power, the melt temperature rises and the solidification speed decreases; as without ultrasound, the interface of solid and mushy zone is arc-shaped, so is the interface of liquid and mushy zone, with ultrasound, the interface of solid and mushy zone is still arc-shaped, but the interface of liquid and mushy zone is almost flat. The simulation results of temperature field are verified in experiment, which also indicates that the dendrite growth direction is in accord with thermal flux direction. The effect of Ultrasonic treatment, which improves with the increase of treating power, is in a limited area due to the attenuation of ultrasound.
Shiqin Yang - One of the best experts on this subject based on the ideXlab platform.
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Solidification microstructure of SiC particulate reinforced Zn–Al composites under Ultrasonic exposure
Materials Chemistry and Physics, 2014Co-Authors: Zhiwu Xu, Lin Ma, Wei Chen, Shiqin YangAbstract:Abstract Solidification microstructure of SiC particles reinforced Zn–Al composites under different kinds of Ultrasonic exposure was investigated and the origin of the microstructural changes induced by Ultrasonic was explained. Under continuous Ultrasonic exposure, highly refined and non-dendritic globular matrix structure was achieved but serious particle clustering occurred at the top and peripheral parts of the solidified ingot. Homogeneous particle distribution as well as dramatic grain refinement of matrix metal was observed in the ingot solidified with isothermal Ultrasonic Processing. Strong supportive evidence showed that acoustically induced dendrite fragmentation was dominantly responsible for the formation of a refined and globular microstructure. The particle clustering was closely related to the pattern of the acoustic streaming and the interactions between the particles with the vessel and the matrix melt.
Muthupandian Ashokkumar - One of the best experts on this subject based on the ideXlab platform.
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Ultrasonic Food Processing
2018Co-Authors: Tsh Leong, Muthupandian Ashokkumar, Gjo Martin, Muthupandian AshokkumarAbstract:© The Royal Society of Chemistry 2018. Ultrasonic Processing has wide applicability in the food industry. Ultrasonication can be used to improve conventional food Processing unit operations by reducing energy and chemical requirements, thus offering a greener option. It can also be used to modify foods to create novel food products not possible using conventional food Processing technologies. The unique mechanisms of ultrasound derive from both the physical interactions between the Ultrasonic wave and the food medium and the phenomenon known as acoustic cavitation, which is the growth and collapse of bubbles in fluids. Food Processing operations that can be enhanced by the physical effects of Ultrasonic waves include drying, defoaming and solid-liquid separations. The physical effects resulting from acoustic cavitation can be used for food emulsification, extraction, crystallisation and freezing and enhancement of filtration. Viscosity and texture modification, enhancement of wine maturation and deactivation of enzymes and microorganisms can result from a combination of the physical and chemical effects of acoustic cavitation. Currently, ultrasound is being used in only a few select commercial applications in the food industry, but the future outlook is promising based on positive laboratory and pilot-scale findings.
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Ultrasonics in food Processing
Ultrasonics sonochemistry, 2012Co-Authors: Jayani Chandrapala, Muthupandian Ashokkumar, Christine M. Oliver, Sandra E. Kentish, Sandra E. Kentish, Muthupandian AshokkumarAbstract:In recent years, the physical and chemical effects of ultrasound in liquid and solid media have been extensively used in food Processing applications. Harnessing the physical forces generated by ultrasound, in the absence and presence of cavitation, for specific food Processing applications such as emulsification, filtration, tenderisation and functionality modification have been highlighted. While some applications, such as filtration and emulsification are "mature" industrial processes, other applications, such as functionality modification, are still in their early stages of development. However, various investigations discussed suggest that Ultrasonic Processing of food and dairy ingredients is a potential and viable technology that will be used by many food industries in the near future.
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Ultrasonic Processing of dairy systems in large scale reactors
Ultrasonics Sonochemistry, 2010Co-Authors: Bogdan Zisu, Sandra E. Kentish, Raman Bhaskaracharya, Muthupandian AshokkumarAbstract:High intensity low frequency ultrasound was used to process dairy ingredients to improve functional properties. Based on a number of lab-scale experiments, several experimental parameters were optimised for Processing large volumes of whey and casein-based dairy systems in pilot scale Ultrasonic reactors. A continuous sonication process at 20 kHz capable of delivering up to 4 kW of power with a flow-through reactor design was used to treat dairy ingredients at flow rates ranging from 200 to 6000 mL/min. Dairy ingredients treated by ultrasound included reconstituted whey protein concentrate (WPC), whey protein and milk protein retentates and calcium caseinate. The sonication of solutions with a contact time of less than 1 min and up to 2.4 min led to a significant reduction in the viscosity of materials containing 18% to 54% (w/w) solids. The viscosity of aqueous dairy ingredients treated with ultrasound was reduced by between 6% and 50% depending greatly on the composition, Processing history, acoustic power and contact time. A notable improvement in the gel strength of sonicated and heat coagulated dairy systems was also observed. When sonication was combined with a pre-heat treatment of 80 degrees C for 1 min or 85 degrees C for 30s, the heat stability of the dairy ingredients containing whey proteins was significantly improved. The effect of sonication was attributed mainly to physical forces generated through acoustic cavitation as supported by particle size reduction in response to sonication. As a result, the gelling properties and heat stability aspects of sonicated dairy ingredients were maintained after spray drying and reconstitution. Overall, the sonication procedure for Processing dairy systems may be used to improve process efficiency, improve throughput and develop value added ingredients with the potential to deliver economical benefits to the dairy industry.
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The Ultrasonic Processing of dairy products - An overview
Dairy Science & Technology, 2010Co-Authors: Muthupandian Ashokkumar, Raman Bhaskaracharya, Sandra E. Kentish, Judy Lee, Martin Palmer, Bogdan ZisuAbstract:Ultrasonic Processing is an emerging technology in food Processing. When ultrasound passes through a liquid, bubble nuclei present in the liquid grow by bubble coalescence and rectified diffusion. When these bubbles reach a critical size range, they collapse under near-adiabatic conditions generating extreme conditions within the bubbles and in the surrounding liquid that include intense shear forces, turbulence and microstreaming effects. These ultrasound-induced physical effects are finding increasing use in food and dairy Processing, in applications such as the enhancement of whey ultrafiltration, extraction of functional foods, reduction of product viscosity, homogenization of milk fat globules, crystallization of ice and lactose and the cutting of cheese blocks. After a brief introduction to the Ultrasonic Processing of food systems in general, this review presents a critical discussion of applications in dairy Processing, together with the findings of some recent research on the use of ultrasound to modify the functionality of dairy protein ingredients.
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Selected Applications of Ultrasonics in Food Processing
Food Engineering Reviews, 2009Co-Authors: Raman Kumar Bhaskaracharya, Sandra Kentish, Muthupandian AshokkumarAbstract:Ultrasonic Processing in simple terms is the application of sound waves in the frequency range of 20 kHz–1 MHz which is above the range of human hearing. This review focuses on the applications of ultrasound to accelerate processes such as dehydration, drying, freezing and thawing, tenderization of meat, crystallization of lactose and fat and to improve processes such as cutting, extraction, emulsification, ageing of wines and esterification. The effect of ultrasound on physical properties such as viscosity, opacity, particle size and gel strength is also considered. We find that it is the physical effects of ultrasound that predominate in most applications considered to date. Ultrasound increases heat and mass transfer, disrupts aggregates and can break macromolecular chains.
Xiaopeng Zhang - One of the best experts on this subject based on the ideXlab platform.
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The effect of Ultrasonic Processing on solidification microstructure and heat transfer in stainless steel melt.
Ultrasonics sonochemistry, 2015Co-Authors: Xiaopeng Zhang, Jinwu Kang, Shuo Wang, Tianyou HuangAbstract:The heat transfer in the Ultrasonic Processing of stainless steel melt is studied in this thesis. The temperature field is simulated when the metal melt is treated with and without ultrasound. In order to avoid the erosion of high temperature melt, ultrasound was introduced from the bottom of melt. It is found that the temperature of melt apparently increases when processed with ultrasound, and the greater the Ultrasonic power is, the higher the melt temperature will be; Ultrasonic Processing can reduce the temperature gradient, leading to more uniform temperature distribution in the melt. The solidification speed is obviously brought down due to the introduction of ultrasound during solidification, with the increasing of Ultrasonic power, the melt temperature rises and the solidification speed decreases; as without ultrasound, the interface of solid and mushy zone is arc-shaped, so is the interface of liquid and mushy zone, with ultrasound, the interface of solid and mushy zone is still arc-shaped, but the interface of liquid and mushy zone is almost flat. The simulation results of temperature field are verified in experiment, which also indicates that the dendrite growth direction is in accord with thermal flux direction. The effect of Ultrasonic treatment, which improves with the increase of treating power, is in a limited area due to the attenuation of ultrasound.
