研究者詳細 - 谷川　洋文

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気泡微細化沸騰の発生機構に関する研究査読有り

中村仁, 鶴田隆治, 谷川洋文

日本機械学会論文集 84 ( 859 ) 2018年03月

MEB における発生気泡について査読有り

川上健大, 中村仁, 鶴田隆治, 谷川洋文

動力・エネルギー技術の最前線講演論文集 : シンポジウム ( 一般社団法人日本機械学会 ) 2018 ( 0 ) 2018年01月

記述言語：英語掲載種別：研究論文（学術雑誌）

Microbubble emission boiling (MEB) has attracted attention because of high heat flux exceeding CHF. Even though the subcooling conditions the fine bubbles do not condense, which shows that the bubbles should be non-condensable gasses. Therefore, in this paper, we carried out the boiling experiment by using ultra pure water and distilled water to examine the effect of dissolved gasses. And we discussed on the heat transfer mechanism of MEB based on the boiling curves and the observation of bubbles behaviors with use of high-speed camera. In both cases, we observed the fine bubbles in the subcooled water with little difference.

DOI： 10.1299/jsmepes.2018.23.C142

CiNii Article

その他リンク： https://ci.nii.ac.jp/naid/130007550772

気泡微細化沸騰の発生機構に関する研究査読有り

中村仁, 鶴田隆治, 谷川洋文

日本機械学会論文集 ( 一般社団法人日本機械学会 ) 84 ( 859 ) 17 - 00405-17-00405 2018年01月

記述言語：日本語掲載種別：研究論文（学術雑誌）

<p>Microbubble emission boiling (MEB) is an interesting phenomenon because of extremely high heat flux over the CHF. However, the mechanism of occurrence and the heat transfer characteristics are still unknown. We carried out the experimental observation of bubble behaviors on the heating surface by using a platinum wire and a planar copper surface. The MEB was not observed in the subcooled boiling on the wire, but we found the similar behavior to the MEB on the planar surface. In the experiment, the huge coalesced bubbles were observed intermittently on the planar heat transfer surface, showing higher heat flux than the CHF. Because such large bubble was not formed on the fine wire, we are considering that the formation of the large coalesced bubbles has an important role on the occurrence of MEB. We also applied the prediction of heat transfer by the microlayer model and we have a good agreement with experiments for nucleate boiling before the MEB.</p>

DOI： 10.1299/transjsme.17-00405

CiNii Article

その他リンク： https://ci.nii.ac.jp/naid/130006549729

紙質を考慮した定着過程のカール予測

大原俊一, 羽山祐子, 谷川洋文, 鶴田隆治

日本画像学会誌 ( 一般社団法人日本画像学会 ) 56 ( 2 ) 145 - 155 2017年01月

記述言語：日本語掲載種別：研究論文（学術雑誌）

<p>カールは定着過程や搬送経路，紙種，環境により変化する複雑な現象である．さらにカールは紙の銘柄によって大きさが異なるが，このような銘柄によるカールの差の原因は明らかになっておらず，その差を予測する手法は無い．そこで，温度差により発生するカールにおいて，銘柄によるカール差に影響する物性の探索と，それを用いたカール予測について述べる．まず，紙の厚さ方向の水分移動解析によるカール予測方法を用いて，カールに影響を与える物性を評価し，透過率の影響が強いことを明らかにした．紙の銘柄によるカール差の予測では，各銘柄の透気度と灰分，空隙率から透過率を求めてカールを予測し実験と比較した．紙の透気度から透過率を求めた場合は，銘柄に対するカールの変動が実験より大きく相関は低かった．紙の灰分から空隙率を計算し，その空隙率から求めた透過率による予測が最も相関が高かった．</p>

DOI： 10.11370/isj.56.145

CiNii Article

その他リンク： https://ci.nii.ac.jp/naid/130006767900

Paper Shrinkage after Fusing Process in Electrophotography 査読有り

Shunichi Oohara,Makoto Wada,Hirofumi Tanigawa,Takaharu Tsuruta

proceedings of the Fourth International Forum on Heat Transfer 2016年11月

Effects of Heating Methods on Drying Performance and Shrinkage Deformation of Foods (Comparison between Microwave and Warm-Air Heating) 査読有り

Keita Yamawaki,Akiyoshi Nakakura,Hirofumi Tanigawa,Takaharu Tsuruta

proceedings of the Fourth International Forum on Heat Transfer 2016年11月

Possibility of cryopreservation of medaka eggs using liquid meniscus 査読有り

Tsuruta T., Sano H., Tanigawa H.

Journal of Thermal Science and Technology 11 ( 3 ) 1 - 8 2016年01月

記述言語：英語掲載種別：研究論文（学術雑誌）

© 2016 The Japan Society of Mechanical Engineers.The cryopreservation of fish eggs is an important subject in the field of fishery and preservation of biological species. Thus far, there has been no success in the preservation of fish eggs because of the large size of the eggs and the thick external shell. This paper discusses the effectiveness of using the liquid meniscus formed around the egg for protecting its morphology. Freezing and thawing experiments of medaka eggs were performed under different freezing conditions, and the hatching rate of the egg was examined. Before freezing, the eggs were dehydrated at room temperature in order to reduce the effect of volume expansion caused by freezing. It was confirmed that 100% of the eggs dehydrated by 15% or less were successfully hatched. In the freezing process, a medaka egg was placed on a hydrophobic cooling plate and a thin liquid meniscus was formed around the hydrophilic egg surface. An aqueous solution of trehalose was used as the liquid meniscus as well as a cryoprotectant to prevent damage caused by freezing. Cryopreservation of the egg was not successfully performed for all processes, including intracellular freezing; however, 80% of the eggs were alive even after freezing of the external meniscus. Therefore, it is confirmed that the liquid meniscus is effective for the cryopreservation of the external shell. The liquid meniscus can reduce the physical stress due to extracellular ice growth. Moreover, since the liquid meniscus system has a low heat capacity, the thermal process is easy to control compared to the conventional method. We concluded that the present method can be used for the cryopreservation of fish eggs.

DOI： 10.1299/jtst.2016jtst0039

Scopus

CiNii Article

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85007137563&origin=inward

STUDY ON SHRINKAGE DEFORMATION OF FOOD IN MICROWAVE VACUUM DRYING 査読有り

Takaharu Tsuruta,Hirofumi Tanigawa,Haruki Sashi

Proceedings of the 19th International Drying Symposium 2014年08月

MRI MEASUREMENT AND NUMERICAL MODELING OF MOISTURE TRANSPORT IN MICROWAVE VACUUM DRYING OF POROUS MEDIA 査読有り

Takaharu Tsuruta, Hirofumi Tanigawa

Proceedings of the 15th International Heat Transfer Conference 2014年08月

MRI measurement and numerical modeling of moisture transport in microwave vacuum drying of porous media 査読有り

Tsuruta T., Tanigawa H.

Proceedings of the 15th International Heat Transfer Conference, IHTC 2014 2014年01月

記述言語：英語掲載種別：研究論文（国際会議プロシーディングス）

Moisture transport inside porous media is an important phenomenon in many technological fields such as materials and foods processing. We are developing a novel drying method of foods with use of microwave to supply only a latent heat for evaporation under low-pressure conditions. Temperature is kept at around a room temperature by controlling the microwave irradiation, which enables a high quality and a rapid drying compared to the traditional drying methods. In this study we have done experimental measurements and numerical simulations focusing on the moisture distribution inside the materials. In the experiment, the microwave is irradiated in pulse or intermittently so as to keep the temperature of material at around room temperature in a vacuum chamber system. MRI measuring technique is used to observe distributions of moisture contents in the materials. The images of the moisture distribution indicate clearly that the central part of materials is dehydrated faster than the outer part. To clarify the mechanism of the inverted moisture profile, we have carried out the numerical analysis based on the extended Darcy model for the two-phase flow in the porous media. The results indicate that the vapor pressure drives the moisture from the inner to the outer because of the internal heating by the microwave irradiation. The numerical moisture-distributions show good agreements with the experimental results obtained by the MRI measurements. It is found that the internal heating and surface evaporation induce the water permeation to the surface from the inside. This is the reason for faster drying.

Scopus

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84964497434&origin=inward

MRI measurement and numerical modeling of moisture transport in microwave vacuum drying of porous media 査読有り

Tsuruta T., Tanigawa H.

Proceedings of the 15th International Heat Transfer Conference, IHTC 2014 2014年01月

担当区分：責任著者記述言語：英語掲載種別：研究論文（国際会議プロシーディングス）

DOI： 10.1615/ihtc15.mtr.008746

Scopus

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086949346&origin=inward

多孔質内の水分輸送モデルと食品乾燥過程への応用 : マイクロ波減圧乾燥における特異な水分分布査読有り

鶴田隆治,谷川洋文

混相流 27 ( 3 ) 250 - 257 2013年09月

An analysis of moisture transportation within paper in the fusing process of electrophotography 査読有り

Oohara S., Hayama Y., Tanigawa H., Tsuruta T.

Nihon Kikai Gakkai Ronbunshu, C Hen/Transactions of the Japan Society of Mechanical Engineers, Part C 79 ( 797 ) 56 - 66 2013年04月

記述言語：英語掲載種別：研究論文（学術雑誌）

Paper curl causes paper jam or print quality degradation in electrophotographic printers and copiers. It is useful to predict amount of the paper curl in electrophotographic process for the efficient products development. The fusing process which is a sub-process of electrophotography is one of the causes of the paper curl. But it had been unclear how the paper curl was generated in the fusing process. In a previous study, a paper curl mechanism based on temperature gradient in paper heating was revealed. The mechanism shows that a temperature gradient causes moisture transfer from the high-temperature side to the low-temperature side within paper and consequently the moisture content of the low-temperature side becomes higher than that of the high-temperature side. This causes a shrinkage difference between both sides of the paper and thus the paper curl is generated. In this report, a one dimensional numerical model to simulate moisture transfer within paper is proposed. In this model, paper is treated as a uniform porous material and the moisture diffusion and transfer are treated according to Darcy's law, as well as evaporation during heating. The computer simulations are carried out to determine the moisture distribution within the paper when the surfaces are heated at different temperatures. The results are finally verified by measuring electrical resistance of papers. They are found to be in good agreement. © 2013 The Japan Society of Mechanical Engineers.

DOI： 10.1299/kikaic.79.56

Scopus

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875493444&origin=inward

電子写真の定着過程における紙内の水分移動解析査読有り

大原俊一,羽山祐子,谷川洋文,鶴田隆治

日本機械学会論文集Ｃ編 79 ( 797 ) 56 - 66 2013年01月

Analysis of the paper curl amount in the fusing process of electrophotography by calculation of moisture transport 査読有り

Oohara S., Hayama Y., Tanigawa H., Tsuruta T.

International Conference on Digital Printing Technologies 289 - 293 2012年12月

記述言語：英語掲載種別：研究論文（国際会議プロシーディングス）

The mechanism of paper curl is examined using an experimental apparatus that presses a sheet of paper between two flat-heated plates. When both sides of the paper are heated at different temperatures, the moisture content of the low-temperature side becomes higher than that of the high-temperature side. A difference in the moisture content causes a shrinkage difference between both sides of the paper, generating paper curl. An analysis of the paper curl amount is then carried out by calculation of moisture transport that considers the capillary flow and water evaporation. The amount of paper curl is calculated as a function of heating time using a bi-metal model. The theoretical and experimental results are in good agreement. ©2012 Society for Imaging Science and Technology.

Scopus

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875720897&origin=inward

Dehydration/Water-absorption Behavior in Tissues 査読有り

Yuichiro Oku,Hirofumi Tanigawa,Takaharu Tsuruta

Proceedings of the third International Forum on Heat Transfer USB 2012年11月

Freezing behavior in the gas diffusion layer of PEFC after gas purge treatment 査読有り

Akira Iguchi,Hirofumi Tanigawa,Takaharu Tsuruta

Proceedings of the third International Forum on Heat Transfer USB 2012年11月

Numerical study on microwave dehydro-freezing of fish tissues 査読有り

Oku Y., Tanigawa H., Tsuruta T.

ASME/JSME 2011 8th Thermal Engineering Joint Conference, AJTEC 2011 2011年12月

記述言語：英語掲載種別：研究論文（国際会議プロシーディングス）

In this study, a numerical simulation on the freezing process is carried out to evaluate the effects of pre-dehydration on the quality of frozen fish tissue. We use a simulation model which contains a muscle fiber to express the microscale heat and mass transfer phenomena inside the tissue cell system. Fundamental equations on heat and mass transfer are formulated in a two-dimensional coordinate system. The governing equations include phase-change terms. In order to take account of the characteristic moisture distribution produced by the microwave room-temperature drying, initial moisture distributions are given in this calculation. The numerical results indicate that the control of the water content by the pre-dehydration can shorten the freezing time. It is found that the cell shrinkage ratio is larger than that of the result using uniform distribution. As an increase of pre-dehydration, the central cell significantly shrinks but the surface-layer cell doesn't shrink so much due to the large cooling rate. Copyright © 2011 by ASME.

Scopus

その他リンク： https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84860895926&origin=inward

Numerical Study on Microwave Dehydro-Freezing of FishI Tissues 査読有り

Yuichiro Oku,Hirofumi Tanigawa,Takaharu Tsuruta

Proceedings of the ASME/JSME 2011 8th Thermal Engineering Joint Conference(AJTEC2011) 1 2011年03月

固体高分子形燃料電池の水分管理

鶴田隆治,谷川洋文,宮崎祐樹

サテライト・ベンチャー・ビジネス・ラボラトリー年報 ( 13 ) 67 - 72 2009年02月

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