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John S. Lioumbas

Researcher at Aristotle University of Thessaloniki

Publications -  22
Citations -  325

John S. Lioumbas is an academic researcher from Aristotle University of Thessaloniki. The author has contributed to research in topics: Boiling & Heat transfer coefficient. The author has an hindex of 10, co-authored 21 publications receiving 267 citations.

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Foam free drainage and bubbles size for surfactant concentrations below the CMC

TL;DR: In this article, the authors examined how low surfactant concentration affects foam destabilization and elucidate the interplay between free drainage and bubble size variation, showing that moderately stable foams depend largely on surfactants below the critical micelle concentration (SDS).
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Co-current stratified gas-liquid downflow : Influence of the liquid flow field on interfacial structure

TL;DR: In this paper, the influence of the liquid flow field on interfacial structure is studied through local axial velocity measurements in the liquid phase in conjunction with other liquid layer characterization experiments.
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Effect of channel height and mass flux on highly subcooled horizontal flow boiling

TL;DR: In this article, Zhao et al. performed experiments of highly subcooled flow boiling of water in horizontal macrochannels with orthogonal cross-section and found that the 3-mm channel promotes initiation of boiling at lower wall superheats leading to better heat transfer efficiency compared to the 10-mm channels, except for the highest mass flux.
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Atmospheric dispersion modelling of the fugitive particulate matter from overburden dumps with numerical and integral models

TL;DR: In this paper, the problem of atmospheric dispersion of particulate matter (PM) from the overburden dumps of a mine, using a steady-state Lagrangian numerical model (commercial CFD software) and the integral model AERMOD (U.S. EPA), was addressed.
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Surface water evaporation and energy components analysis during potato deep fat frying

TL;DR: In this article, the authors employed simultaneous, rapid, on-line measurements of moisture loss and temperature of the oil and the potato to depict the major energy components during deep fat frying of potato in a commercial fryer.