12,596 research outputs found
Chapter 14: MD Anderson Publications and Publication Ethics
No full textDr. Goepfert has served on a number of editorial boards and is keenly interested in the educational dissemination of information critical to cancer research. In this section he talks about some of MD Anderson’s publications and also addresses some controversies with publication. He first raises the ethical issue of how authorship is assigned to a manuscript going out for publication. Today there are guidelines for assigning authorship, but twenty years ago, he explains, some department chairs at MD Anderson reviewed all manuscripts going for publication and insisted on being listed as first author of an article, whether they made any contribution to the research or not. Dr. Goepfert contrasts his own practice of putting his name on a paper only if he has contributed. Dr. Goepfert then shifts subjects and describes several MD Anderson educational publications, beginning with Cancer Bulletin, distributed free to all physicians across Texas.https://openworks.mdanderson.org/mchv_interviewchapters/2010/thumbnail.jp
Fluid Mechanics in Innovative Food Processing Technology
No full textGenerally, food industries employ traditional technologies and bulk devices for mixing, aeration, oxidation, emulsification and encapsulation. These processes are characterized by high energy consumption and result in high cost product, with limited diversity and usually with non-competitive quality. Moreover, the byproduct is also high. In recent years immense efforts have been dedicated to overcome these issues and major advances in food engineering have come from transfer and adaptation of knowledge from related fields such as chemical and mechanical engineering. It is well known that the majority of elements contribute to transport properties, physical and rheological behavior, texture and sensorial traits of foods are in micro-level. In this context invention at microscopic level is of critical importance to improve the existing foods quality while targeting also the development of new products. Therefore, microfluidics has a significant role in future design, preparation and characterization of food micro-structure. The diminutive scale of the flow channels in microfluidic systems increases the surface to volume ratio and is therefore advantageous for many applications. Furthermore, high quality food products can be manufactured by means of innovative microfluidic technology characterized by less energy consumption and a continuous process in substitution to the problematic batch one. To meet these challenges, this work is focused on main two tasks: (i) efficient micromixing, and (ii) production of microbubbles and microdroplets. Firstly, two novel 3D split and recombine (SAR) micromixers are designed on an extensive collection of established knowledge. Mixing characteristics of two species were elucidated via experimental and numerical studies associated with microchannels at various inlet flow-rate ratios for a wide range of Reynolds numbers (1-100); at the same time, results are compared with two well-known micromixers. It was found that performances of the mixers are significantly affected by their design, inlet flow-rate ratios and Reynolds numbers. The proposed micromixers show better efficiency (more than 90%) in all examined range of Reynolds numbers than the well-known basic mixers at each desired region; the required pressure-drop is also significantly less than that of the previous mixers. Furthermore, numerical residence time distribution (RTD) was also explored, which successfully predicts the experimental results. In a word, the presented new micromixers have advantages of high efficiency, low pressure-drop, simple fabrication, easy integration and ease for mass production. Secondly, four micro-devices are designed for the mono-dispersed droplets and bubbles generation. Two different experimental setups were used to create water droplet in silicone oil (W/O) and air bubble in silicone oil (A/O) for continuous flow rate from 10 ml/h to 230 ml/h. The mean size of droplet and bubble as well as frequency of generation can be controlled by dispersed and continuous flow rate. Besides, squeezing and dripping flow regimes are observed inside the four devices over a broad range of Capillary numbers: 0.01~0.18. Among the examined four devices, T-1 and T-2 provide smaller droplet (100 µm) and higher production rate. Furthermore, negative pressure setup provides more robust bubble generation but positive pressure yields better production rate. In addition, droplet and bubble diameter is about four times less than the microchannel dimension, therefore small droplet and bubble can be generated spending less energy. In summary, the investigation in this dissertation reflects that both SAR micromixers and micro-devices are very efficient and can be applied to meet the growing demands of food industries. The first part of the thesis, chapters 1 to 5, addresses state of art, design, experimental technique and results of micromixers. The second part, chapters 6 to
MD Shadd Mahmud, Assistant Professor, Electrical and Computer Engineering (CEPS) travel to United Kingdom
No full textProfessor Mahmud traveled to the United Kingdon to form strategic connections within multiple universities and to give a research presentation at the University of Oxford and a seminar at the University of Surrey
Comparative Analysis of Passive Micromixers at a Wide Range of Reynolds Numbers
No full textTwo novel passive micromixers, denoted as the Y-Y mixer and the H-C mixer, based on split-and-recombine (SAR) principle are studied both experimentally and numerically over Reynolds numbers ranging from 1 to 100. An image analysis technique was used to evaluate mixture homogeneity at four target areas. Numerical simulations were found to be a useful support for the design phase, since a general idea of mixing of fluids can be inferred from the segregation or the distribution of path lines. Comparison with a well-known mixer, the Tear-drop one, was also performed. Over the examined range of Reynolds numbers 1 < Re <100, the Y-Y and H-C mixers showed at their exit an almost flat mixing index characteristic, with a mixing efficiency higher than 90%; conversely the Tear-drop mixer showed a relevant decrease of efficiency at mid-range. Furthermore, the Y-Y and the H-C showed significantly less pressure drop than the Tear-drop mixe
- …
