Heat exchangerA heat exchanger is a system used to transfer heat between a source and a working fluid. Heat exchangers are used in both cooling and heating processes. The fluids may be separated by a solid wall to prevent mixing or they may be in direct contact. They are widely used in space heating, refrigeration, air conditioning, power stations, chemical plants, petrochemical plants, petroleum refineries, natural-gas processing, and sewage treatment.
Mechanical equivalent of heatIn the history of science, the mechanical equivalent of heat states that motion and heat are mutually interchangeable and that in every case, a given amount of work would generate the same amount of heat, provided the work done is totally converted to heat energy. The mechanical equivalent of heat was a concept that had an important part in the development and acceptance of the conservation of energy and the establishment of the science of thermodynamics in the 19th century.
Color blindnessColor blindness or color vision deficiency (CVD) is the decreased ability to see color or differences in color. It can impair tasks such as selecting ripe fruit, choosing clothing, and reading traffic lights. Color blindness may make some academic activities more difficult. However, issues are generally minor, and people with colorblindness automatically develop adaptations and coping mechanisms. People with total color blindness (achromatopsia) may also be uncomfortable in bright environments and have decreased visual acuity.
Thermal energy storageThermal energy storage (TES) is achieved with widely different technologies. Depending on the specific technology, it allows excess thermal energy to be stored and used hours, days, months later, at scales ranging from the individual process, building, multiuser-building, district, town, or region. Usage examples are the balancing of energy demand between daytime and nighttime, storing summer heat for winter heating, or winter cold for summer air conditioning (Seasonal thermal energy storage).
Food safetyFood safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. This includes a number of routines that should be followed to avoid potential health hazards. In this way, food safety often overlaps with food defense to prevent harm to consumers.
Quantum heat engines and refrigeratorsA quantum heat engine is a device that generates power from the heat flow between hot and cold reservoirs. The operation mechanism of the engine can be described by the laws of quantum mechanics. The first realization of a quantum heat engine was pointed out by Scovil and Schulz-DuBois in 1959, showing the connection of efficiency of the Carnot engine and the 3-level maser. Quantum refrigerators share the structure of quantum heat engines with the purpose of pumping heat from a cold to a hot bath consuming power first suggested by Geusic, Schulz-DuBois, De Grasse and Scovil.
Heat pipeA heat pipe is a heat-transfer device that employs phase transition to transfer heat between two solid interfaces. At the hot interface of a heat pipe, a volatile liquid in contact with a thermally conductive solid surface turns into a vapor by absorbing heat from that surface. The vapor then travels along the heat pipe to the cold interface and condenses back into a liquid, releasing the latent heat. The liquid then returns to the hot interface through capillary action, centrifugal force, or gravity and the cycle repeats.
Thermoacoustic heat engineThermoacoustic engines (sometimes called "TA engines") are thermoacoustic devices which use high-amplitude sound waves to pump heat from one place to another (this requires work, which is provided by the loudspeaker) or use a heat difference to produce work in the form of sound waves (these waves can then be converted into electrical current the same way as a microphone does). These devices can be designed to use either a standing wave or a travelling wave.
Volumetric heat capacityThe volumetric heat capacity of a material is the heat capacity of a sample of the substance divided by the volume of the sample. It is the amount of energy that must be added, in the form of heat, to one unit of volume of the material in order to cause an increase of one unit in its temperature. The SI unit of volumetric heat capacity is joule per kelvin per cubic meter, J⋅K−1⋅m−3. The volumetric heat capacity can also be expressed as the specific heat capacity (heat capacity per unit of mass, in J⋅K−1⋅kg−1) times the density of the substance (in kg/L, or g/mL).
Additive colorAdditive color or additive mixing is a property of a color model that predicts the appearance of colors made by coincident component lights, i.e. the perceived color can be predicted by summing the numeric representations of the component colors. Modern formulations of Grassmann's laws describe the additivity in the color perception of light mixtures in terms of algebraic equations. Additive color predicts perception and not any sort of change in the photons of light themselves.
Food engineeringFood engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products. Given its reliance on food science and broader engineering disciplines such as electrical, mechanical, civil, chemical, industrial and agricultural engineering, food engineering is considered a multidisciplinary and narrow field.
Atmospheric temperatureAtmospheric temperature is a measure of temperature at different levels of the Earth's atmosphere. It is governed by many factors, including incoming solar radiation, humidity and altitude. When discussing surface air temperature, the annual atmospheric temperature range at any geographical location depends largely upon the type of biome, as measured by the Köppen climate classification Lapse rate Temperature varies greatly at different heights relative to Earth's surface and this variation in temperature characterizes the four layers that exist in the atmosphere.
