It is well-known that the properties of cross-linked rubbers are strongly affected by the cross-link density. In this work it is shown that for thermoreversibly cross-linked elastomers, the type and length of the cross-linker also have a significant effect. A homologous series of diamine and bismaleimide cross-linkers was used to cross-link maleic-anhydride-grafted EPM irreversibly and furan-modified EPM thermoreversibly, respectively. Bismaleimide cross-linkers with a polarity close to that of EPM and a relatively low melting point have a better solubility in the rubber matrix, which results in higher chemical conversion and, thus, higher cross-link densities at the same molar amount of cross-linker. Samples cross-linked with different spacers (aromatic and aliphatic spacers of different lengths) were compared at the same cross-link density to interpret the effects on the material properties. The rigid character of the short aliphatic and the aromatic cross-linkers accounts for the.
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1985, Journal of Heat Recovery Systems
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The principles of heat transfer are widely used in food processing in many items of equipment. It seems appropriate to discuss these under the various applications that are commonly encountered in nearly every food factory. HEAT EXCHANGERS In a heat exchanger, heat energy is transferred from one body or fluid stream to another. In the design of heat exchange equipment, heat transfer equations are applied to calculate this transfer of energy so as to carry it out efficiently and under controlled conditions. The equipment goes under many names, such as boilers, pasteurizers, jacketed pans, freezers, air heaters, cookers, ovens and so on. The range is too great to list completely. Heat exchangers are found widely scattered throughout the food process industry. Continuous-flow Heat Exchangers It is very often convenient to use heat exchangers in which one or both of the materials that are exchanging heat are fluids, flowing continuously through the equipment and acquiring or giving up heat in passing. One of the fluids is usually passed through pipes or tubes, and the other fluid stream is passed round or across these. At any point in the equipment, the local temperature differences and the heat transfer coefficients control the rate of heat exchange. The fluids can flow in the same direction through the equipment, this is called parallel flow; they can flow in opposite directions, called counter flow; they can flow at right angles to each other, called cross flow. Various combinations of these directions of flow can occur in different parts of the exchanger. Most actual heat exchangers of this type have a mixed flow pattern, but it is often possible to treat them from the point of view of the predominant flow pattern. Examples of these heat exchangers are illustrated in Figure 6.1. In parallel flow, at the entry to the heat exchanger, there is the maximum temperature difference between the coldest and the hottest stream, but at the exit the two streams can only approach each other's temperature. In a counter flow exchanger, leaving streams can approach the temperatures of the entering stream of the other component and so counter flow exchangers are often preferred.
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