Journal articles on the topic 'Gas boiler room'

The gas composition of boiler bottom room above the water-seal is very important to the steady operation of utility boilers in thermal power plant. As the water seal keeps air from entering the bottom room of the boiler, the gas there is comparatively enclosed. Coal particles fall down into the water from main burning area with high temperature. There is the possibility that carbon at high temperature react with water to produce combustible gases such as CO. When large quantities of slag fall down from the furnace into the water seal, the furnace pressure fluctuates widely and sharply, which leads to the flame out of the boiler quite often. The understanding of gas composition of the bottom room above water seal would help to find the reason of the pressure fluctuation. On the other hand, the gas composition above the water seal is the basic information that is deeded to research the whole burning process of coal particles and to maintain the steady operation state of boilers. Measurements were made to reveal the gas composition above the water seal. Temperature of gas just above the water seal was also measured. According to the measurement, CO concentration of high than 1000ppm was detected and the gas composition under normal state was analyzed.

Ekonomiser adalah alat yang digunakan untuk memanaskan air umpan sebelum memasuki boiler dengan memanfaatkan panas dari gas pembakaran di boiler. Dengan meningkatnya suhu air pengisi boiler, juga diharapkan meningkatkan efisiensi boiler. Dalam penelitian ini, pengumpulan data dilakukan di ruang kontrol dan data yang diambil, yaitu Tc.i (suhu economizer air yang masuk), Tc.o (suhu air keluar dari economizer), Th.i (suhu gas buang sebelum memasuki economizer) dan Th.o (suhu gas asap keluar dari economizer). Koefisien perpindahan panas tertinggi 4260.492 Btu / h.ft2. ° F dan koefisien perpindahan panas terendah 4251.243 Btu / h.ft2. ° F. Efisiensi tertinggi 87,43% dan terendah 80,76%. Economizer is a tool used to heat feed water before entering boiler by utilizing heat from the combustion gas in the boiler. With the increasing temperature of boiler filler water, it is also expected to increase boiler efficiency. In this study, data collection was carried out in the control room and the data that was taken, Tc.i (the temperature of the incoming water economizer), Tc.o (the exit water temperature of the economizer), Th.i (flue gas temperature before entering economizer) and Th.o (flue gas temperature exit the economizer). High heat transfer coefficient 4260,492 Btu/h.ft2.°F and low heat transfer coefficient 4251,243 Btu/h.ft2.°F. Highest the efficiency 87,43 % and the lowest 80,76 %.

Abstract The acoustic comfort of a building or house is typically given little or no attention during project planning and design. This study is aimed at quantifying noise pollution from a building technical room. To attain the research specified result, simultaneous measurements were recorded for the gas flow and noise level in the boiler room. The noise levels were recorded for different operation statuses of the boilers (different thermal loads). It was observed that noise level depends on the thermal load: the increase of thermal load is directly proportional to the noise level inside the plant room). Further, the measured values of the noise level were compared with literature predicted values and the maximum limit values from the Romanian norm. These research findings are useful for mechanical design engineers and architects in order to assure the noise protection and fulfill the residents’ expectations.

Experience shows that the trend towards using solid fuels in the energy sector of Kazakhstan will be implemented for a rather long time. At the same time, the global trend is currently tightening environmental requirements. They set the task to continue improving coal combustion efficiency and minimize emissions of harmful substances and greenhouse gases into the atmosphere. This article aims to conduct complex thermal engineering tests of the KCVr-0.43 hot water boiler. For this, the following measurement and control tools were used: the standard boiler room secondary devices, an industrial gas analyzer Testo-350, a control (reading) module Testo-454 with temperature probes and a Pitot tube, a soot number meter Testo-308, a temperature meter 2TPM1, a portable liquid flow meter Vzlet-PRC and a stopwatch. All they had valid verification and calibration certificates. An analysis of the gas composition and technical parameters of the KCVr-0.43 hot water boiler in the investigated operation mode with Shubarkul coal during a long-term test showed that it seems possible to operate boilers of this series under low load conditions without boosting air and fuel. They can reduce emissions of toxic NOx and greenhouse gases CO2 into the atmosphere. In this case, burning Shubarkul coal without forcing through the air is characterized by significant carbon monoxide CO emissions. The formed nitrogen oxides NOx decompose in reactions with CO with the formation of molecular nitrogen and oxygen. Burning, coke residue in the layer, coal-burning stages, emissions of harmful substances.

The article analyzes the data of gas consumption for the heating periods and confirms that for the actual outdoor air temperatures there is a decrease in gas consumption. Necessary heat loads and gas consumption were determined to ensure the required indoor air temperature in the premises of the educational buildings with the proposed mode of gas savings by lowering the indoor air temperature, the so-called economical mode of operation of the boiler room. The theoretical economy of gas from lowering the temperature regime is determined. To increase the accuracy of the experiment, the comparison of the amount of gas consumed was performed in terms of working and non-working periods of the day. Based on these studies, it should be noted that the actual plot can be used to determine the actual gas savings in real conditions.

The experimental research aims at the analysis of the thermal performance of a gas-liquid heat exchanger in a pilot plant. Results of the conducted experiment with a finned tubes thermosyphon heat exchanger using natural gas are presented. The installation was mounted at the exit of a flue gas from an existing steam generator ?PK-4? with total power of 2.88 MW in the boiler room of Vini, Sliven, Bulgaria. Different experiments were carried out at different loads of the steam generator in order to determine the efficiency of the heat exchanger. Based on these results the coefficient of heat transfer of flue gas to the finned tubes was determined, based on different modes of operation with crossed and straight pipe bundles. The effectiveness-number of transfer units method was used.

The internal-mixing twin-fluid atomizer has found wide application in aerospace, industrial gas turbine, oil-fired boiler, energy field and so on. The atomization characteristics of internal mixing nozzle under different operating conditions are studied by utilizing the Malvern laser particle size analyzer. According to the experiment results, the influence of air pressure, hydraulic pressure and air-liquid ratio to droplet size and uniformity are analyzed. The three-dimensional flow field model of internal mixing nozzle is built to simulate the droplet size of mixing room and outlet by Fluent. The simulation results show that the droplet size decreases along with the increase of the air pressure and the air-liquid ratio, moreover, the air pressure plays a main actor. The droplet size increases in the mixing room, and then decrease sharply at the domain of the outlet. The droplet size of the nozzle’s outlet obtained in simulation matches the experimental result.

Readily available temperature sensing in boilers is necessary to improve efficiencies, minimize downtime, and reduce toxic emissions for a power plant. The current techniques are typically deployed as a single-point measurement and are primarily used for detection and prevention of catastrophic events due to the harsh environment. In this work, a multi-point temperature sensor based on wavelength-multiplexed sapphire fiber Bragg gratings (SFBGs) were fabricated via the point-by-point method with a femtosecond laser. The sensor was packaged and calibrated in the lab, including thermally equilibrating at 1200 °C, followed by a 110-h, 1000 °C stability test. After laboratory testing, the sensor system was deployed in both a commercial coal-fired and a gas-fired boiler for 42 days and 48 days, respectively. The performance of the sensor was consistent during the entire test duration, over the course of which it measured temperatures up to 950 °C (with some excursions over 1000 °C), showing the survivability of the sensor in a field environment. The sensor has a demonstrated measurement range from room temperature to 1200 °C, but the maximum temperature limit is expected to be up to 1900 °C, based on previous work with other sapphire based temperature sensors.

Residential space and water heating account for 23% of UK final energy demand and combination gas boilers are the dominant technology. Performance gap issues in gas boiler systems have been reported, with previous studies unable to isolate or quantify root causes for performance issues, hampered by indirect and coarse measurement methods. Utilising high-frequency data, through state-of-the-art boiler diagnostics from 221 UK combination boilers, assumptions in efficiency standards are challenged. Total heating energy consumption and number of hot water tappings are in line with national expectations but the observed cycling behaviour of boilers gives cause for concern due to links with lower performance and higher emissions. Most combi-boilers appear oversized for space heating and despite available modulation are unable to prevent rapid on–off cycling. Per day, half of combi boilers studied average more than 50 starts and 70% of starts average less than 10 min during space heating operation. Cycling contradicts assumptions in efficiency testing standards, which assume steady state operation, weighted by full and part power measurements. Addressing oversizing and excessive boiler cycling provides an opportunity to quickly and significantly reduce emissions associated with heating, at low cost through the ongoing replacement of millions of boilers. Practical application: Lessons learned from this research regarding the detrimental performance issues seen in gas combi boilers are directly applicable to the topics of boiler specification for building service engineers and installers, such as guidelines in CIBSE Guide A, 1 CE54 Whole house boiler sizing method 2 and legislation set out in BoilerPlus from the Department of Business, Energy and Industrial Strategy. Plant size ratio, radiator hydraulic layout and controls can all contribute to the rapid cycling seen in the data and can all be influenced by building service professionals. Boiler modulation range is also crucial and manufacturers need to be aware of the benefits of extending modulation in new products.

Hydronic heating systems supplied by renewable energy sources are one of the main solutions for substituting fossil fuel and natural gas consumption. This paper presents the development of modeling and analysis of a solar hydronic heating system in an existing single-family house built in 1990’s heated by low-temperature radiators. The simulation has been used to study the potential of using this system under climatic conditions in Algeria. And for this purpose, a component based on the simulation model for the thermal behavior of each component of the system are carried out in order to evaluate the economic performance for this system. The system is compared, with a conventional high-temperature boiler system. The results indicated that single-family houses could be heated with solar hydronic heating and provided an acceptable level of thermal comfort in the room with 22°C, according to the results of the analysis, the solar energy covers only 20.8% of the total energy consumption in a single-family house. Furthermore, the thermal performance of the heating conventional system can be largely improved up to 15%.

Over the past 20 years there have been significant changes in the customer requirements for housing in the countries of the former USSR. Besides, new materials and construction products, such as the ones for sealed windows and balcony doors have appeared in the market. The number of vacant flats with the heating off in the winter significantly increased that may cause condensation on the surfaces of interroom partitions and the formation of mold. Meanwhile, the requirements for lower energy consumption are constantly increasing, that is especially pronouncedly manifested in the growth of normative values of thermal resistance of enclosing structures of buildings and in the increased interest in the use of secondary energy resources extracted from the air and effluent wastewater. The present article describes the method to prevent moisture condensation on the fencing of adjacent premises with different temperatures containing heating systems and the use of waste heat removed from the room exhaust air. For quick emergency switching of in-house systems of heat and gas supply to outdoor mobile sources of heat and gas it is recommended to install special taps with connectors insulated in special niches in the walls or other parts of buildings considering the possibility of placing them close to the outer mobile sources of heat and gas. In the case of heating the building with the aid of a roof gas boiler or by doorto-door heaters fueled by gas, a single pipeline (collector), equipped with an additional device for the connection of emergency gas supply is being put along the wall. In order to reduce specific heat consumption for heating of buildings it is recommended to increase the net enclosure volume of buildings and to improve their form in various ways, including by combining two or more adjacent low-rise buildings in one secondary building with increasing height and with the broadening of either or each side for modernization and reconstruction. The dimensions of the reconstructed building are accepted as the maximum possible, and their proportions (in any number of merged buildings) – as providing tend of shapes to spherical or equicylindrical, or cubic – in any combination.

The article deals with the dynamics of thermal power of heat generating sources of the district heating system with the analysis of the structure of the fuel balance of heating boilers to cover the need for heat energy for 2010–2017. To determine the efficiency of heat generation in boiler rooms, it is proposed to use a technique for determining the average cost of energy for the life age cost of energy for the life cycle, which has been improved for the thermal energy produced in boiler rooms, taking into account the costs of operation of treatment equipment and environmental tax. The average cost of life cycle energy for the three most common types of boilers operating on natural gas, coal and fuel oil, as well as domestic — on alternative fuels has been calculated, taking into account the environmental component. The expediency of further development of boiler equipment of different type for the needs of heat supply has been determined. Ref. 17, Fig. 1, Tab. 4.

ABSTRACTThe role of central control room (CCR) operator in Steam Power Plant (PLTU) or Gas and Steam Power Plant (PLTGU) of a work environment has high noise intensity with range (62.2– 99.8 dBA). Noise resulting from the process of production of electrical energy by machinery such as power generation unit boiler/HRSG, turbine, generator, condenser and other supporting equipment can cause Noise Induced Hearing Loss (NIHL). Study with cross-sectional design aims to analyze the difference in Noise Induced Hearing Loss between shift operator CCR PLTU and PLTGU PT PJB UP Gresik. Research on samples taken with the technique of simple random sampling with the majority of respondents were ≥ 40 years old, have a working periode ≥ 4 years, have a work area with a level of intensity noise > 85 dBA, long exposure noise ≤ 1 hour and good level of compliance of the use of ear protection in both of units. There was a difference of NIHL shift operator CCR PLTU and PLTGU. The number ofoperator who have experienced hearing loss due to noise on the shift operator CCR PLTU greater than PLTGU. Shift operator CCR PLTU and PLTGU are advised to obey and comply with safe working hours in areas with particular noise intensity has been set and the use of ear protection with right, also have to perform regular an audiometry exam tests so that the function of hearing of shift operator CCR could in monitor continuously.Keywords: central control room operator, power plant, noise induced hearing loss

The installed capacity of boiler units in Ukraine significantly exceeds the needs for consumers was shown. The remarking of boiler units to lower capacity is the one of the least capital-intensive ways to increase their technical, economic, environmental indicators and the extension of their resource. To achieve EU norms it is necessary to reduce emissions of NOx by 50–80 % for boilers of LCP with an capacity a rated thermal input of 50 MW or more, which operate on natural gas has been established. An increase the concentration of recirculation gases in blow air of more than 25 % of all exhaust gases significantly reduces the concentration of oxygen in the mixture of air and exhaust gases. It’s can cause to: deterioration of combustion, the removal of a torch into the convective part, a significant increase electricity consumption and increase the temperature of the exhaust gases. The using of CO2 or N2 gases for balancing natural gas to reduce NOx emissions is economically impractical. The using of ballasting technology, which based on mixing exhaust gases with natural gas, requires special burners, due to the range of burner power control must be limited. To reduce NOx is advisable to combine several measures simultaneously. The plan an action to implement EU environmental directives by existing boiler units operating on natural gas with an increase their technical and economic indicators has been developed. There is one of the possible ways to implement the EU ecological directives by boiler units in Ukraine, it’s transferring the load from existing LCP with a rated thermal input of 50 MW or more to less powerful ones. For remove combustion plants from the requirements of the EU Directive 2010/75/EU, it is necessary to remark part of the boilers for a new nominal capacity for the purpose of obtaining combustion plants a rated thermal input of less than 50 MW. Bibl. 18, Fig. 6, Tab. 1.

One of the easiest ways to integrate renewable sources of energy into the heat producing system of a building is the application of transpired solar collectors. They are widespread in North America, where air heating is a common heating alternative, but they are gaining bigger share in the European solar thermal market nowadays. Their simple construction, maintenance-free operation and high working efficiency result in low capital and operating costs. The combination of TSC with other system elements results in additional benefits. Preheating the combustion air of large-scale boilers results in the increase of boiler efficiency and thus the reduction of natural gas consumption and CO2 emission. Whether to choose TSC or heat recovery unit for a certain air conditioning system has to be investigated by examining efficiency-influencing factors of both systems. Besides solar air heating, transpired solar air collectors can reduce the cooling demand on a building. Roof ventilation and nocturnal radiant cooling are two alternatives, which are being presented in the current paper.

This study investigates the effect of attracting and repels magnetic fields with the materials of vegetable oil in the form of a mixture of coconut oil and jatropha (B50) against the behavior of stability and characteristics of flame in the process of premixed burning. The fuel for a mixture of vegetable oil of 600 ml was filled into the boiler heated with a gas stove to be evaporated at a temperature of 300 °C and 3 bar pressure was kept constant was mixed with air from the compressor in the burner room. Then a flame was ignited at the end of the nozzle to form a diffusion flame, the flame formed was then given north (N) and south (S). The results showed that the flame speed of the attractive magnetic field was 52.22 cm/sec, the repulsive magnetic field was 50.49 cm/sec while without a magnetic field was 49.79 cm/sec. The increase in the laminar flame speed in the attractive magnetic field is caused by the electron spin becoming more energetic and due to the change in the spin of the hydrogen proton from para to ortho. The attractive magnetic field has the strongest effect on increasing the flame speed. This makes the flame more stable in the equivalency ratio range of 0.75–1.17 compared to without a magnetic field in the same equivalency ratio range. This was so because O2 where it is in nature of paramagnetic was pumped more crossing the flame from south to north poles whereas the heat brought by H2O in nature of diamagnetic was pumped more crossing north to south poles. Whereas on the repel magnetic field, it was hotter when brought by H2O pumped into the flame whereas O2 tended to be pumped going out of the flame. This caused the combustion in the flame was smaller and the reaction was not maximum. As a consequence, the laminar flame speed was more lacking and the reaction was not to the fullest. As a consequence, the laminar flame speed in the repel was fewer than the attract magnetic field

Industrial boiler damage is a common phenomenon encountered in boiler operation which usually lasts several decades. Since boiler shutdown may be required because of localized failures, it is crucial to predict the most vulnerable parts. If damage occurs, it is necessary to perform root cause analysis and devise corrective measures (repairs, design modifications, etc.). Boiler tube bundles, such as those in superheaters, preheaters and reheaters, are the most exposed and often the most damaged boiler parts. Both short-term and long-term overheating are common causes of tube failures. In these cases, the design temperatures are exceeded, which often results in decrease of remaining creep life. Advanced models for damage evaluation require temperature history, which is available only in rare cases when it has been measured and recorded for the whole service life. However, in most cases it is necessary to estimate the temperature history from available operation history data (inlet and outlet pressures and temperatures etc.). The task may be very challenging because of the combination of complex flow behaviour in the flue gas domain and heat transfer phenomena. This paper focuses on estimating thermal load non-uniformity on superheater tubes via Computational Fluid Dynamics (CFD) simulation of flue gas flow including heat transfer within the domain consisting of a furnace and a part of the first stage of the boiler.

Abstract To minimize oxides of nitrogen (NOx) emission, maximize boiler combustion efficiency, achieve safe and reliable burner combustion, it is crucial to master global boiler and at-the-burner control of fuel and air flows. Non-uniform pulverized fuel (PF) and air flows to burners reduce flame stability and pose risk to boiler safety by risk of reverse flue gas and fuel flow into burners. This paper presents integrated techniques implemented at pilot ESKOM power plants for the determination of global boiler air/flue gas distribution, wind-box air distribution and measures for making uniform the flow being delivered to burners within a wind-box system. This is achieved by Process Flow Modelling, at-the-burner static pressure measurements and CFD characterization. Global boiler mass and energy balances combined with validated site measurements are used in an integrated approach to calculate the total (stoichiometric + excess) air mass flow rate required to burn the coal quality being fired, determine the actual quantity of air that flows through the burners and the furnace ingress air. CFD analysis and use of at-the-burner static, total pressure and temperature measurements are utilized in a 2-pronged approach to determine root-causes for burner fires and to evaluate secondary air distribution between burners.

The article analyzes the main advantages and disadvantages of centralized and decentralized heat supply systems in high-rise districts. The main schemes of centralized heat supply systems are considered. They include centralized heat supply from boiler houses, centralized heat supply from autonomous heat sources, heat supply from roof boiler houses and door-to-door heating supply. For each of these variant, the gas distribution systems are considered and analyzed. These systems vary depending on the heat source location. For each of these systems, technical and economic indicators are taken into account, the analysis of which allows choosing the best option for districts where high-rise buildings predominate.

Based on the analysis of combustion conditions of the experimental grate-fired furnaces with a capacity of 2t/h, a low-NOx combustion transformation program was proposed. The effects of influencing factors including fuel staged combustion, air staged combustion and circulating flue gas on NOx emissions were investigated. The results show that when air-staged combustion based on separate room air distribution and fuel staged combustion, NOx emissions decreased from 260-359 mg/Nm3to 137-182 mg/Nm3. And when circulating flue gas rate reached 10-15%, NOx emissions decreased 3-5%. These results indicate that the NOx concentration in the flue gas of the grate-fired furnaces with low-NOx combustion technology was below 200 mg/Nm3, which has great application prospects.

Environmental issues are nowadays of great importance. In particular air and water quality should be kept at as high levels as possible. Energy conversion systems and devices which are applied for converting the chemical energy contained in different fuels into heat, electricity and cold in the industry and housing are sources of different gases and solid particle emissions. Medical data show PM2.5 dust in particular is highly dangerous for human health. Therefore, limiting the number of low-quality fuel combustion processes is a key issue of modern energy policy. Statistical data show that domestic heating systems account for a large share of the total emissions of PM2.5 and PM10 dust. For example in Poland in 2017, the share of households in the total annual emissions of PM2.5 dust was equal to ca. 35.8%, while the share of PM2.5 emission in industry (i.e., power generating plants, industrial power plants and technologies) was equal to only 23.6%. A possible way of solving this problem is by the successful replacement of old domestic furnaces by combined heat and power (CHP) or multigeneration boilers which can be used for heating the rooms and sanitary water and generating electricity and cold. Such systems can possibly contribute in the future to significant reductions of dust emissions and air pollution in urban and rural areas by limiting the number of low-quality fuel combustion processes. This article presents design considerations and experimental results related to a domestic micro-CHP unit which is based on organic Rankine cycle (ORC) technology. The main aim of the design works and experiments was therefore the analysis of the possibility of integrating the ORC system with a standard domestic central heating gas-fired boiler. The specially designed micro-ORC system was implemented in the laboratory and experiments were performed using this test stand. The main design aims of the test-stand were: low operating pressure, small working fluid flow, low price and compact dimensions. To meet these aims, volumetric machines were chosen as the expander and working fluid pump. The experimental results were positive and show that it is possible to integrate an ORC system with a standard domestic central heating gas boiler. For different heat source temperatures, the obtained expander power ranged from 109 W to 241 W and the thermodynamic cycle efficiency ranged from 4.3% to 8.8%. These positive research results were achieved partly thanks to the positive features of the different system subassemblies.

Indonesia is the largest palm oil producer in the world. In the process of its processing into Crude PalmOil (CPO), the palm oil processing industry produces various types of waste, including liquid wasteknown as Palm Oil Mill Effluent (POME). POME contains organic matter that is high enough so it mustbe processed before being discarded into the environment. During this time, POME is treated usinganaerobic ponds which are quite large and produce metana gas. Metanae gas has a high level ofemissions, but it potential to become an energy source if it is utilized. Therefore, BPPT in collaborationwith PT. Perkebunan Nusantara 5 built a biogas production pilot plant from POME equivalent to 700kWfor boiler fuel at PKS Sei Pagar, Kampar Regency, Riau Province. The process of converting POMEinto biogas uses Continuous Stirred Tank Reactor (CSTR) technology. The research aims to choosethe best roof tank design for CSTR. The method used is the Pahl and Beitz method and the House ofQuality. The result of the study are the best specification planning data, which is 1400 mm in diameterand the construction site position at a height of 15350 mm from the bottom of the reactor, with use aninternal support column, with the best variant chosen is the fixed roof type with dome shape.

Energy consumption in the world has been growing every year. The industrial sector represents 27.32% of the world energy demand. Heating systems that use solar energy may contribute with a percentage of the total energy required by industries. This work aimed to study the use of vacuum solar collectors for water pre-heating in boilers. We used four collectors installed according to NBR 15,569; water flow through the tubes was 0.058 L/s, and temperature in the inlet and outlet pipes was measured. Results showed that instantaneous radiation, and inlet fluid and room temperatures are variables that influence the process, reaching water maximum temperature in the solar collector outlet of 97.9 °C, and efficiency of approximately 65% for most experiments. For the financial viability evaluation, the payback study was applied, which resulted in 4; 7 and 5 years, for the respective sources: firewood, LPG (liquefied petroleum gas), and electricity. Regarding the calculation of the annual contribution to the reduction of greenhouse gases, it was, respectively, 2.162 and 356 kg of CO2 per m² of collector tubes, in comparison with firewood and LPG.

Objective: The current study aims mainly to Maximize Condensate Recovery (NGLs), focusing on a gas processing train of Gas-Oil Separation Plant (GOSP) located in Egypt with a capacity of 4,230 kmole/h. Methods: The research study accounts for the constraint of Reid Vapor Pressure (RVP) specification, which makes the storage in floating roof tanks is of a great risk. The study proposes the installation of the cryogenic train that recovers condensates (C4+). This train comprises of compression unit, expansion unit, three-phase separators and a re-boiled absorber. The problem of RVP will no longer exist because of the re-boiled absorber achieving RVP according to export specifications (RVP below 82.74 kPa). Heat integration is applied over the whole process to minimize the reliability of the external utilities. Further, an Organic Rankine cycle (ORC) is introduced to the existing unit for more heat integration to develop useful work from process waste heat. Furthermore, both environmental emissions of CO2 and economic implications are investigated. Results: Energy integration played a vital role in decreasing the compressing power by about 31%, the cooling load by about 81%, and eliminating the heating load leading to zero CO2 emissions. Conclusion: The new energy-integrated retrofit scenarios exceed the recommended revamping schemes by previous works and base case in all aspects of condensate recovery, energy-saving, environmental concerning and economics.

Walsh et al. (1994) reported measurements of erosion of carbon steel by fly ash and unburned char particles in the convective heat transfer section of an industrial boiler cofiring coal–water fuel and natural gas. Erosion was enhanced by directing a small jet of nitrogen, air, or oxygen toward the surface of a test coupon mounted on an air-cooled tube. Ash and char particles that entered the jet from the surrounding flue gas were accelerated toward the surface of the specimen. Samples were exposed for 2 hours with metal temperature at 450, 550, and 650 K (350, 530, and 710°F). Changes in shape of the surface were measured using a surface profiler. Time-averaged maximum erosion rates were obtained from the differences between the original surface height and the lowest points in the profiles. Erosion was slowest at the lowest metal temperature, regardless of the jet gas composition. When the oxygen partial pressure at the sample surface was very small, under the nitrogen jet, erosion increased with increasing temperature over the range of temperatures investigated. At the intermediate oxygen level, in the air jet, erosion was most rapid at the intermediate temperature. In the presence of the pure oxygen jet erosion was slow at all three temperatures. A model was developed by Xie (1995) to describe wastage of tube material in the presence of the erosion by particle impacts and oxidation of the metal. The observed changes in erosion rate with temperature and oxygen concentration were consistent with a mechanism based upon the following assumptions: (1) Metal was eroded as a ductile material, at a rate that increased with increasing temperature. (2) Oxide was eroded as a brittle material, at a rate independent of temperature. (3) The oxide scale was strongly attached to the metal. (4) The erosion resistance of metal and scale was a linear combination of the resistances of the individual components. (5) Oxide formed according to the parabolic rate law, with a rate coefficient proportional to the square root of the oxygen partial pressure. (6) Erosion resistance from particles sticking to, or embedded in, the surface was negligible. Using the model and rate coefficients for metal and oxide erosion derived from the measurements, estimates were made of the erosion rate of a boiler tube as functions of impaction angle and gas velocity. Under the conditions of metal temperature, gas composition, particle size, particle concentration, and particle composition investigated, erosion of carbon steel is expected to be slower than 0.05 μm/h when the gas velocity in the convection section is less than approximately 8 m/s.

Lucerne (Medicago sativa. L) root elongation in acid soils amended by gypsiferous coal combustion by-products was investigated in a glasshouse study. Lime, fluidised bed boiler ash (FBA), and flue gas desulfurisation gypsum (FGDG) were mixed into the surface 50 mm of either an Allophanic (the Patua sand loam) or an Ultic (the Kaawa clay loam) soil column, at rates containing calcium equivalent to 5000 kg/ha of CaCO3. Lucerne was grown on each column after it was leached with 400 mm of water. Whereas the lime treatment had no effect on root elongation in the acidic subsurface of the Patua soil, the FBA and FGDG treatments significantly improved lucerne root penetration into the subsurface soil (P < 0·05). This was due to the ‘self-liming effect’ induced by sulfate adsorption. Regression analysis indicated that the molar ratio of labile monomeric aluminium and calcium in soil solution (Al : Ca) was a good indicator of the degree of root growth into subsurface soil layers (R2= 0·94). In contrast, topsoil incorporated amendments did not influence root penetration into the acidic subsurface of the Kaawa soil, which is dominated by permanently charged clay minerals. The ‘self-liming effect’ caused by gypsum application is not a sustainable practice. Lime should be applied to neutralise the topsoil acidity, when gypsum is used as subsurface soil acidity ameliorant. FBA, which contains both lime and gypsum, can meet these requirements.

A mathematical model of the vaporization process in the coil is developed, taking into account the experimental data. To investigate and visualize the evaporation procedure in the coil, a mathematical pattern of the vapor-liquid mixture motion is compiled and reproduced. In the methodology of the study of the movement of the steam-water mixture, correction coefficients are proposed for calculating the velocities of the coolant in non-standard coaxial coils. The parameters were calculated using data sensitivity analysis and data validation was performed by repeated tests; uncertainty was detected when using the instruments, as well as the total extended uncertainty, the upper and lower limit of uncertainty for each measured parameter. In addition, as part of the steam generator set, solar collectors operate in the summer mode. Using the example of the studied steam generator operating in the conditions of an oil and gas field in the subarctic climate, it is shown that it is possible to use air-type solar collectors for the ventilation system of the production room, as well as water-heating solar collectors for technical systems of hot water supply and chemical water treatment.

In this paper we show the advisability of usage of solar collectors for domestic hot water (DHW) preparation in buildings located in two countries: Poland and Spain. The analysis was conducted for a single-family house with horizontal roof. During the calculations we took into account factors depending on the building location such as national rules, climatic conditions, cost of system installation, and fuel and electricity prices. Based on the total design heat losses and demand for DHW, the demand for usable energy for heating the buildings and DHW preparation was calculated. A gas boiler was selected as the heat source of the building, and solar collectors (flat-plate and vacuum pipe) were chosen as the source of DHW preparation. Installation investment costs and annual operating costs have been stamped. Calculations show that for buildings located in Spain, heat losses were 36.5% lower and the demand for thermal power for DHW was 59.5% lower than for buildings located in Poland. Annual operating costs of the heating installation for both buildings were at similar levels, due to high fuel prices in Spain, while the operating costs of DHW installations were 28.2% higher for locations in Poland. The results show that the use of solar collectors in Poland is economically justified.

Recently, multi-energy systems (MESs), whereby different energy carriers are coupled together, have become popular. For a more efficient use of MESs, the optimal operation of these systems needs to be considered. This paper focuses on the day-ahead optimal schedule of an MES, including a combined heat and electricity (CHP) unit, a gas boiler, a PV system, and energy storage devices. Starting from a day-ahead PV point forecast, a non-parametric probabilistic forecast method is proposed to build the predicted interval and represent the uncertainty of PV generation. Afterwards, the MES is modeled as mixed-integer linear programming (MILP), and the scheduling problem is solved by interval optimization. To demonstrate the effectiveness of the proposed method, a case study is performed on a real industrial MES. The simulation results show that, by using only historical PV measurement data, the point forecaster reaches a normalized root-mean square error (NRMSE) of 14.24%, and the calibration of probabilistic forecast is improved by 10% compared to building distributions around point forecast. Moreover, the results of interval optimization show that the uncertainty of the PV system not only has an influence on the electrical part of the MES, but also causes a shift in the behavior of the thermal system.

The article focuses on the functional capabilities, technical characteristics and bench composition of the laboratory of ship auxiliary mechanisms, which was created at the Department of Operation of Water Transport at the Astrakhan State Technical University (ASTU) for training marine engineers. The laboratory provides the students with professional competencies in such aspects of the mechanical engineer’s operation as ship turbo machines, ship auxiliary mechanisms and systems, automatic control systems, operation of ship boiler rooms and steam generating plants, etc. There have been presented the pictures of laboratory test benches for testing the P01 ship steering machine and ЯШ-2Р anchor mooring pin, РCC-6.3/10 ship fan, TKР-700 turbo compressor, gear fuel pump Ш5-25-3Б, prototypes of TГ-16M gas turbine generator and ГTД-16M gas turbine engine. Using the laboratory test benches for auxiliary mechanisms and systems helps to both consolidate the theory and gain the new practical knowledge on the design, operation principles and testing skills of the ship steering machine, deck equipment, ventilation systems gear pumps, turbochargers, etc. It has been stated that all the laboratory facilities, except for the GD-IN model (facilities for studying the pump operation and constructing pressure-flow characteristics), were developed and assembled by the students and teachers on the basis of the real ship equipment. The laboratory tests are based on regulatory and technical documents: the rules of the Russian Maritime Register of Shipping, machine operating instructions, relevant GOSTs, guidance and regulatory documents. Building the laboratory of auxiliary mechanisms and systems and optimizing the time for practical and laboratory training of ship mechanical engineers at ASTU were carried out in accordance with the requirements of the new educational standard GEF 3++ of higher education and the International Convention on Training and Certification of Sailors and Watchkeeping (The Manila amendments to the STCW Convention and Code).

Being a large consumer of energy resources, the Moscow metropolis significantly changes the climate of its agglomeration. Climatic indicators changing in the medium term have an impact on each of the industries of the metropolis. The most common type of destructive effect is the temperature and humidity deformation of coatings, as a result of which the materials of the building envelope are rapidly destroyed under the influence of positive and negative temperatures. Both thermal pollution and emissions of greenhouse gases and water vapor produce adverse effects. The purpose of this article is to determine the degree of influence of these emissions on climate formation, as well as the possibility of their compensation by Moscow's green spaces. The tasks of analyzing trends in the absolute humidity of air depending on the additional volume of water vapor produced during the combustion of fuel at thermal power plants and in boiler rooms, the functioning of cooling towers, and the operation of motor vehicles are considered in sequence. The dependence of the actual number of clear days on air temperature is analyzed. The months with the longest covered sky are identified. The processes of cloud formation and changes in air temperature depending on the height and conditions of the city are determined. The formation of an area with an increased air temperature at an altitude of 60 to 400 meters above the city territory as a result of heat emissions is demonstrated. The dynamics and reserves of reducing greenhouse gas emissions are analyzed. The efficiency of the implementation of the state policy in the field of energy conservation and energy efficiency, which is focused primarily on the modernization of the power equipment of urban thermal power plants with the installation of modern combined-cycle power units, is shown. The insufficiency of the compensation mechanism of photosynthesis is demonstrated. The ways of climatic adaptation of the megalopolis are shown. Energy-saving measures to reduce gas consumption at sources of thermal energy are identified and the effects of their implementation are evaluated.

A polygeneration system is an energy system capable of providing multiple utility outputs to meet local demands by application of process integration. This paper addresses the problem of pinpointing the optimal polygeneration energy supply system for the local energy demands of a livestock farm in terms of optimal system configuration and optimal system capacity. The optimization problem is presented and solved for a case study of a pig farm in the paper. Energy demands of the farm, as well as the super-structure of the polygeneration system were modelled using TRNSYS software. Based on the locally available resources, the following polygeneration modules were chosen for the case study analysis: a biogas fired internal combustion engine co-generation module, a gas boiler, a chiller, a ground water source heat pump, solar thermal collectors, photovoltaic collectors, and heat and cold storage. Capacities of the polygeneration modules were used as optimization variables for the TRNSYS-GenOpt optimization, whereas net present value, system primary energy consumption, and CO2 emissions were used as goal functions for optimization. A hybrid system composed of biogas fired internal combustion engine based co-generation system, adsorption chiller solar thermal and photovoltaic collectors, and heat storage is found to be the best option. Optimal heating capacity of the biogas co-generation and adsorption units was found equal to the design loads, whereas the optimal surface of the solar thermal array is equal to the south office roof area, and the optimal surface of the PV array corresponds to the south facing animal housing building rooftop area.

ABSTRACTObjective: This study was performed to identify the phytochemicals and comparatively evaluate the antioxidant activity of Calotropis procera andAzadirachta indica by detection of total phenolics, hydrogen peroxide radical scavenging activity, and estimation of condensed tannins in differentsolvent systems and at different temperatures.Methods: Leaves of C. procera and A. indica were extracted in water, methanol by soaking dried leaf powder at room temperature and also by boilingthe leaf powder in water for 30 minutes. Phytochemical tests were performed in all of the extracts. The antioxidant activity was determined byhydrogen peroxide radical scavenging activity. Quantitative estimation of total phenolics and hydrolysable tannins was also performed.Results: The total phenolics in both leaf extracts was obtained maximum in boiled extract (40.7±1.20 mg gallic acid equivalent [GAE]/g dry extractin C. procera and 33.66±1.45 mg GAE/g dry extract in A. indica). The amount of hydrolysable tannins in both leaf extracts was found to be highest inmethanol (150±1.88 mg catechin equivalent/g dry extract in C. procera and 144.8±2.63 mg catechin equivalent/g dry extract in A. indica).Conclusion: The study showed promising results indicating that these plants are a good source of antioxidants. The majority of phytochemicals wereextracted in distilled water and methanol acts as a good solvent for extraction of tannins, whereas an increase in temperature leads to poor extractionof tannins.Keywords: Antioxidant, Phytochemicals, Phenolics, Radical, Tannins.© 2017 The Authors. Published by Innovare Academic Sciences Pvt Ltd. This is an open access article under the CC BY license (http://creativecommons.

Designing solar strategies is a powerful step forward to set up an adequate residential house in terms of energy. Many types of research have simulated the energy needs for residential buildings. Designing an improper installation can contribute to a growth in the overall energy expenditure in ensuring thermal comfort. The use of solar thermal processes in Slovakia is on a rise as compared to recent years. This study models twelve solar water heating systems created on the roof of the household. Solar energy techniques are carried out to comply with the demands of heating and domestic hot water. The analysis deals with the most efficient alternative for the arranged solar systems of the building. Considering these installations and the corresponding overall prices of machinery, the best workable alternative is selected. The potential energy performance of auxiliary heating and the energy output of the solar thermal installation are examined. The required amounts of the different energy contributions are modelled and simulated in specific software for a family house in Kosice, Slovakia. We determine the limits of the design for an apartment and analyse which procedure is used to provide the typical average water expenditure and heating need, covering a multi-criteria analysis considering costs, energy, and life cycle analysis of every installation. This approach can support professionals to decide the best scheme considering these criteria, and this method can be satisfactorily applied. In these conditions, converting a conventional gas boiler into a solar thermal system involves monthly economic savings of around EUR 140–250, with payback periods of 2.5–7 years. The energy requirements are fully covered by the solar thermal schemes and the life cycle assessment resulted in reasonable impacts on the environment.

A review of the current world state of application of various heat supply regimes for public buildings is conducted. The efficiency analysis of the use of various renewable energy sources in combined heat supply systems is analyzed. An integrated heat supply system with successive heating of the coolant from low-potential renewable sources of heat (solar system) to high-temperature traditional heat sources (gas and pellet boilers) is developed. A mathematical model of the integrated heat supply system using renewable sources of heat is proposed. This model can be used to simulate the processes of heating rooms in the intermittent heat supply mode. The dynamics of heating of premises with various heating devices: with natural convection (radiator) and forced convection (fan coils) is carried out. During the heating season (2016–2017), the operation modes of integrated systems of alternative intermittent heat supply (ISAIHS) are studied. These studies are extremely relevant for solving the issues of rational use of energy resources. The proposed solutions show that the most effective use of renewable sources of heat can be only in an integrated approach to solving this issue. Also it should be noted the interaction of ISAIHS components: the heat source – the heating system – the characteristics of the building – the operating modes of the premises. As a result of the research, the boundaries of the effective use of various heat generators in ISAHS are established. The influence of the type of heating devices and insulation of internal walls on the effectiveness of ISAIHS operation is revealed. The full-scale tests of a pilot installation of an integrated heat supply system are carried out. The obtained results will help to use heat sources more efficiently with a two-period operation regime for new houses. This can be used to improve the energy efficiency of existing buildings.

This article analyzes in detail the impact of wooden houses on the environment using the life cycle assessment (LCA) methodology and at the same time evaluates the indoor environmental quality (IEQ) in these houses. The investigated detached family houses had a wooden structure. The first one had a bearing system made of a wooden frame; other materials were conventional. The second house was built entirely of log wood. Given the high risk of greenhouse gas emissions, the concentration of which in the atmosphere is causing global climate change, the global warming potential (GWP) indicator is crucial. According to results, the family house built entirely of wood and with a biomass boiler significantly reduces CO2 emissions and is therefore considered from the LCA point of view as a more suitable alternative compared to a house with a wooden frame structure. The building materials with the highest share involved in the creation of GWP include concrete structures (38–48%), ceramic roof tiles (33%) and plasterboard (15%). Plasterboard cladding (55%), concrete structures (17–19%), oriented strand board OSB (9–22%), impregnated wooden structures (31–52%) and plastic windows (9%) are the most involved in acidification potential (AP) and eutrophication potential (EP). Plasterboard structures (21%), impregnated wood materials (47.4%), reinforced concrete structures (12%) and mineral wool and roof tiles significantly contribute to the creation of photochemical ozone creation potential (POCP) and ozone depletion potential (ODP). The indoor environmental quality was evaluated through short-term measurements of basic physico-chemical parameters. Since both houses have different characteristics, the aim of this monitoring was to evaluate the actual state of IEQ in selected wooden houses under real conditions. Based on the recorded results, it can be stated that neither presented wooden house, in terms of thermal-humidity microclimate, concentration of CO2 and particulate matter, represents an environment with a negative impact on their occupants. With regards to volatile organic compounds (VOCs), the increased concentrations of xylenes and tetrachlorethylene in the log house were probably caused by the application of impregnation and protective coatings six months before monitoring. In this case, the concentration of tetrachloroethene, which is considered a potential carcinogen, was six times higher than the legislative limit. For VOCs, such as limonene, isobutylene and n-butylacetate, which were found in the wooden frame house, no limits are set. The legislative limits for xylenes and tetrachlorethylene in this house have not been exceeded, and therefore the IEQ cannot yet be considered harmful for health. The presence of all the mentioned VOCs in the interior air of the wooden frame house is more related to the activities of occupants, as this house has been inhabited for several years.

The researches results of thermotechnical and environmental parameters of emissions from chimneys of gas-fired boiler plants equipped with systems for deep heat recovery of exhaust gas are presented. The issues of the expediency of using heat methods for preventing condensation formation in chimneys to improve their environmental friendliness are considered. These are methods of partial bypassing of boiler exhaust gases past the heat recovery equipment, predrying the exhaust gases cooled after heat recovery in heat exchangers-gas heaters and mixing dry and heated air from the boiler room air heater to these gases. The efficiency of using these methods in order to improve the environmental performance of chimneys is analyzed. A relative decrease in the maximum surface concentration of such harmful emissions as nitrogen and carbon oxides due to the use of these heat methods has been determined. Comparison of the effectiveness of the application of these methods to improve the environmental friendliness of the considered chimneys is carried out. It is shown that the proposed methods used for anticorrosion protection of chimneys of boiler plants when using heat recovery technologies with deep cooling of flue gases contribute to an increase in the environmental friendliness of these chimneys.

AbstractThe IDEAL household energy dataset described here comprises electricity, gas and contextual data from 255 UK homes over a 23-month period ending in June 2018, with a mean participation duration of 286 days. Sensors gathered 1-second electricity data, pulse-level gas data, 12-second temperature, humidity and light data for each room, and 12-second temperature data from boiler pipes for central heating and hot water. 39 homes also included plug-level monitoring of selected electrical appliances, real-power measurement of mains electricity and key sub-circuits, and more detailed temperature monitoring of gas- and heat-using equipment, including radiators and taps. Survey data included occupant demographics, values, attitudes and self-reported energy awareness, household income, energy tariffs, and building, room and appliance characteristics. Linked secondary data comprises weather and level of urbanisation. The data is provided in comma-separated format with a custom-built API to facilitate usage, and has been cleaned and documented. The data has a wide range of applications, including investigating energy demand patterns and drivers, modelling building performance, and undertaking Non-Intrusive Load Monitoring research.

In a large capacity tangentially fired boiler, the final reheater tubing sustained abnormal oxidation and localized excessive metal wastage in a short time of the unit operation. The root causes of the problem are identified by test data analysis. The test data indicated that the reheater tubing metal temperatures in the affected areas exceeded the recommended limit of the metal oxidation temperature due to higher than expected local gas temperatures and velocities. A soot-blower facing the overheated portion of the reheater leading tubes accelerated the process of metal wastage by periodically removing the oxide layer. The configuration of the boiler internals upstream of the reheater section is found to be the main cause of the localized overheating. Side-to-side gas flow/temperature stratification due to tangential firing contributed to a lesser degree to the problem. The results and conclusions presented in this paper should be a beneficial guide to the designer of large capacity boilers.

Available capacities in the three main power districts of the republic of power stations, transformer substations, boiler rooms, transmission capacities of electric lines and networks, district heating systems are fully capable of covering all the needs of the agro-industrial complex in the next 15...20 years. The transition to gas and steam-piston technologies as the most efficient generation technologies is suggested

Introduction. Dosimetric control revealed a significant decrease in the background level of ionizing radiation from tap water after boiling it in various household appliances. As natural doses of ionizing radiation are known to be necessary for the normal functioning of living organisms, it has been suggested that the boiling process may have an adverse effect on the biological properties of water. Materials and Methods. To confirm or refute the indicated assumption, the seeds of barley (Hordeum vulgare) were germinated on tap water, which was boiled in one of the household appliances (microwave oven, electric kettle, ordinary kettle), and measured the length of the roots and epicotyls in 4-day seedlings. Based on the data obtained, the average values of the respective indicators were calculated. Quantitative data were obtained on representative sample sizes and are statistically significant with a probability of 0.05. Results and Discussion. The data obtained during the experimental study indicate that boiled water had a positive effect on the growth of roots and epicotyls of barley seedlings. And if for epicotyls the differences in comparison with the control were statistically insignificant, then for the roots in all experimental variants of germination in boiled water was found a statistically significant increase in the average length of the roots compared to unboiled water (control). Thus, the average length of roots during germination of barley seeds in water boiled on a gas stove was 40.0 ± 4.1 mm, on water boiled in an electric kettle - 33.6 ± 4.6 mm and on water, boiled in a microwave oven, - 32,4 ± 3,5 mm, against 25,7 ± 4,9 mm in control. Thus, (i) boiled tap water, which was obtained in various ways, is able to stimulate growth processes during the germination of barley seeds; (ii) this phenomenon is observed in relation to root growth after all methods of water treatment; (iii) the greatest stimulation of root growth was caused by water boiled on a gas stove. In the second series of experiments to identify the possible effect of substances dissolved in tap water on its biological properties, a comparative analysis of the growth effects of unboiled tap water and distilled tap water (which underwent deep purification) was performed. The data obtained indicate that distilled water stimulates the growth of roots of barley seedlings comparative by unboiled tap water: when germinating barley seeds in distilled water, the average length of the roots of seedlings was 16.1 ± 3.33 mm, while in germinating on unboiled tap water - 9.35 ± 0.79 mm. The next stage of the study was to determine the effect of the level of water purification by boiling on the growth parameters of phytotest. The obtained results indicate that boiling distilled water on a gas stove helped to improve its growth qualities: seedlings grown on such water had an average root length more than 2 times higher than the control values. At the same time, distilled water, which does not underwent such treatment, stimulated less, albeit reliable, seedling root growth. Therefore, the level of tap water purification determines the appropriate degree of its stimulation of root growth processes of barley seedlings. Conclusions. Studies have shown a positive effect of boiled tap water on the average length of seedling roots. The magnitude of the effect depended on the type of device in which the boiling water was carried out. Boiled distilled water also promoted seedling root growth. Possible cause for improvement of growth qualities of water was removal or destruction in the process of boiling of gases and soluble substances which are either unfavorable for the growth of the plant organism or prevent the ice-like structures formation, in the microcavities of which are circulating monomers of water are available for aquapores of living organisms. At the same time, despite the growth-promoting effect, potentially boiled tap water may have mutagenic properties that the growth phytotest does not detect.

Abstract This work presents a mid-IR direct tunable diode laser absorption spectroscopy (dTDLAS)-based HCl spectrometer, which is specially designed and optimized to measure HCl concentration in combustion exhaust gas matrices (i.e. elevated gas temperatures, high water vapour and CO2 contents). The work is motivated by (legal) requirements for monitoring combustion emissions from large-scale power stations or biomass burning domestic boilers. In our novel dTDLAS HCl spectrometer we use a low power room temperature mid-IR ICL diode laser to access the HCl P5 line at 2775.76 cm−1 in the 1-0 vibrational band which was especially selected for gas matrixes with high CO2 and H2O admixtures. With this set-up we demonstrate at 77 cm path length, total pressure from 320 hPa to 954 hPa, room temperature and at 110 s of signal averaging an optimal precision of 0.17 µmol/mol (ppm). Gas monitoring in combustion applications and elevated gas temperatures are prone to systematic errors caused by spectroscopic falsifications in colder gas boundary layers (BL) unavoidable in the high temperature gas ducts. These BL lead, e.g. to temperature, matrix composition or target gas concentration gradients near walls, which also influence the spectroscopic raw signal via their temperature and collision partner dependence. Depending on the chosen spectral line these can cause significant systematic deviations in in-situ, line-of-sight (LOS) laser spectrometers. For an improved understanding of the quantitative effects of thermal BL on our LOS HCl dTDLAS spectrometer and better representing real BL, we expanded our spectroscopic BL simulation model to allow for continuous (linear) instead of the previous stepwise changes. From the new simulation results, we deduce systematic relative deviations in the extracted HCl-concentration to be up to 10% depending on the magnitude of the BL changes and the choice of the “representative” single temperature measurement. With this simulation model, a user can now derive the system’s systematic deviation based on assumptions on the present temperature gradients. The model also helps the user to choose the gas temperature measurement location in his process, in order to minimize the spatial heterogeneity effects.

The indigenous root and tuber crops in Sri Lanka have not been exploited by the food industry. With a view to establish their nutritional importance and promote consumption and industry usage, this study determined the contents of selected bio active compounds and antioxidant properties in 15 root and tuber crops varieties namely, Amorphophallus paeoniifolius, Canna indica (2 Selections), Dioscorea alata (6 varieties), D. bulbifera, D. esculenta, Maranta arundinacea and Xanthosoma sagittifolium (3 varieties), both in their raw and processed (boiled) forms. Antioxidant capacity (AOC) of yams was determined by Ferric Reducing Antioxidant Power (FRAP) Assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) Radical Scavenging Assay. Total phenolics (TPC) and ascorbic acid contents (AAC) were determined by Folin-Ciocalteu method and 2,6-dichlorophenol indophenol visual titration method, respectively. Chemical analyses were performed on triplicate samples. The AOC in the raw form ranged from 56 mg TE/g dry weight (D. bulbifera) to 30 mg TE/g dry weight (M. arundinaceae) while it showed a 0.4% (D. alata ‘Raja ala’) to 45% (D. alata ‘Hingurala’) decrease when boiled. The TPC in the raw form was highest in D. bulbifera (190.5 GAE; mg/100 g) while it was lowest in D. esculenta (6 mg/100 g). Dioscorea alata ‘Jaffna Rasawalli’ showed the highest loss (95%) of phenolics when subjected to boiling. The Xanthosoma sagittifolium varieties ‘Kiri ala’ and ‘Isuru’ had the highest AAC (12 mg/100 mg) in raw form while it was lowest (2 mg/100 mg) in M. arundinaceae. D. bulbifera and X. sagittifolium ‘Kaha kiri ala’ retained relatively higher levels of antioxidants in their boiled forms. The contents of bioactive compounds in yams tended to decrease when subject to boiling. However, the degree of loss depended on the yam variety. Further research should focus on developing processing technologies to minimize the loss of bioactive compounds in root and tuber crops.

“Di? Di? Come on, Di. I know you’re in there.” It would have been better if she had just said nothing, just lay there. The voice would have gone away eventually. She did attempt a small silence, leaning back on her pillow and listened to the rattling of the door handle, then a sigh, and an ongoing tapping. “Di?” Finally, she couldn’t help herself. “Fuck off, Nic.” “Come on, Di. What’s up?” “Why don’t you go and find someone else to rip off?” “What do you mean?” “You know what I mean.” “What’s wrong? Come on, let me in, Di. Please?” The door to Diana’s King Street bed-sit was pink, the paint chipped. She threw a cushion at it, producing a dull thumping sound followed by a soft whistle as the polyester cover slid down toward the floor. “So, where’d you take it all to, Nic?” Diana raised her voice to the ceiling. “What was it worth to you?” There was no answer. She could feel bitterness rising in her throat. “What am I supposed to do now? You want me to go down to the fucking pawn shop and buy back my own stuff just so you can come and rip me off again?” Silence. A shifting of weight. The sliding of cloth against the door. Then, again: tap, tap. “Di?” A low, childish whisper. “Don’t shut me out, Di, please, I need you.” Something compelled Diana Kooper. She rose up from her spot on the futon and moved toward the closed door. The movement seemed to stretch out momentarily, as if offering the chance to change her mind, to sit down again, to forget. But she did none of these things, instead opening the door with a swish and a body fell immediately into the room. Diana was ready for it. Her hands landed quickly on the soft hollow of Nicole’s armpits, pulling the other girl further inside then pinning her by the shoulders to the filthy carpet. She climbed on top of the body and knocked the head against the floor, hard. Soon she was aware only of sounds: fabric tearing; the soft whoosh of her friend’s breath beneath shawls of hair. Diana discovered a vital physical strength fed by rage and despair: a blinding extravagance of will. But Nicole fought back, so that Diana too was flung against the furniture legs, against the floor, against the corner of the low bed. Blood swam from their noses and skin burnt at hips, knees, elbows. They knocked into an open cupboard door, sending empty containers and food packaging like celebratory confetti across the stained carpet. They were using fists, boots, wrangles, pinches. They were tripping each other up, wedging grit and splinters and skin beneath short fingernails. Wrestling gave way briefly to a round of boxing. Diana could picture the kids practising in the warehouse near their old place in Glebe. Maybe Nicole could see them too. For a moment the girls were fenced in by thick red ropes. They had bright silk shorts on. Diana could feel her right fist clenched at her side, burning to lodge a lethal knock. She was raking up stray instructions from the schoolyard: Go for the soft temple / Avoid the jaw / Form the fist right / Dance! Dance on your feet. Diana’s bare fist made sharp contact with an eye, flinging the other girl back. Nicole stumbled and held one hand across her damaged eyelid, trying to refocus. Diana smirked, too pleased with herself. She had only glanced away momentarily when she felt something land with the force against her own gut. Suddenly the wind was gone from her. Breathing is life. Life is breathing. She folded forward and fell. The world blackened. When she came to there was a smell of hot metal. The electric kettle had boiled dry. There was a pillow beneath her head, and the familiar shape of Nicole Carr sprawled out on the bed beside her. “Oh, God,” she said. All that effort, for nothing. The body beside her moaned in response. Diana got up and turned off the kettle. Diana had coined the term Big Change Trouble when she was small. It was something she reckoned she could sense early, before others got a whiff of it. It was the kind of trouble she had watched her mother trying to dodge at the last minute, the way drivers who speed are forced to dodge sudden obstacles on the road, without much success. When she was a kid, Big Change Trouble meant the convergence of all number of small trouble things - things to do with her mother’s drinking, things to do with money, or things to do with school. It started with little ruptures right across all the stuff she’d gotten used to. Sometimes it was like she was outside of herself, looking down, watching it all going on, and always this sense that nobody else could make out it quite like she could. Just before she did the bolt from Sydney, Diana could sense that eerie childhood feeling, so rotten, so familiar. It rose up the day after she and Nicole had beat the shit out of each other. She went to work, as usual, in the bar in Redfern in the late afternoon, her limbs tired and sore. Dick Richards, the guy who always gave her good, reliable tips, stood at the bar rubbing his hand across his left nipple and saying “Caaaw,” widening his eyes and blinking. She got an odd feeling, watching the way his t-shirt creased beneath his hand as he rubbed. Maybe he was actually having a heart attack, right there at the bar. She felt removed from him, on edge, and said nothing that might have helped. She was more concerned that there was something wrong with one of her work shoes. The rubber sole was coming off at the front, and it was flip-flapping around, getting stuck on the edges of the bar mats. Twice she nearly tripped carrying two full schooners of Resch’s. Later one of the other regulars, Marty Miller, told her about how he had to walk home all the way from St Peters the previous afternoon, because he had these three boils on his arse and they had burst, and even though one of his mates went by and offered him a lift, he didn’t want to get in. He didn’t want to make a mess on his mates’ seat. It was so bad, he wouldn’t even have gotten into a taxi. It was about eight kilometres he had to walk. He was the nicest guy, Marty, but he didn’t generally talk too much, it was unlike him to even be standing at the bar. Usually he drank over by the window, looking out at the street. Diana was left wondering about him, long after he’d gone home. Marty Miller and the boils on his arse, the blood and puss leaking down his legs as he walked. Why did he have to tell her about it? That night, Jeff Fenech was due to defend his WBC Featherweight Title. Skychannel was broadcasting it live. Gradually, the place filled up and soon there wasn’t a punter in the whole pub who wasn’t barracking for Fenech. It was dead busy. Diana’s boss, Micheal, was completely stoned. He kept smiling and pointing at the bruises on her face and shaking his head, but he was smiling from the wrong side of the bar. There should have been two of them serving. It was annoying. Beryl and Matt’s two kids came in again, they must be six and eight years old, and Diana had to keep her eyes on them as they pushed their way through the crowd to find Mum and Dad at their usual spot in front of the card machines. Probably just asking for money for a feed, poor buggers, but they weren’t supposed to come into the pub, especially at night, especially in a big crowd like this. She lost track of them, couldn’t tell if they’d already gone or not. Big Change Trouble gives a certain flavour to everything. It might as well have been in the beer itself, the yeasty scent of it filling the room every time a drinker exhaled. Jeff Fenech went to twelve rounds with the tiny little Mexican, Mario Martinez. It was a long, monotonous fight with barely any drama in it. Jeff wasn’t at his best. “His hands are fucked,” people were saying. “His fucking hands are ratshit.” There’d been too many fractures, too many punches over too many years. It was difficult to watch. Everybody sensed the champion’s reign close to being over. Jeff won the fight, but it wasn’t with anything you could call style. The pub emptied out quickly after that. It was like someone had just taken a giant scoop out of the place, and everybody was gone, even Dick Richards. She put up the stools, wiped down the bar, emptied the flat amber fluid out of the trays. When she got outside, she watched two taxis go past with their “Engaged” signs up, even though there was no one but the drivers in them. Several mounted police turned out of Raglan Street and she could hear the sound of their horse’s hooves against the blacktop, the clip-clop, clip-clop, clip-clop ricocheting up and down the length of near empty Botany Road. Her little Suzuki coughed to a start and she drove home the back way through this odd disquiet. When she got to the laneway behind her King Street bed-sit, she was met by the picture of Nicole Carr walking into the stream of her headlights. Nicole held up a limp hand, shielding her face from the light. “What?” “You gotta help me, Di. I want to get clean.” She seemed thinner than ever, her hair all flat. “I want to give it a go, I mean it, really,” she said through the open driver’s window. “I got to stay away from Harry.” She followed Diana up the stairs. “You’ve got to help me keep away from him, Di. We’re bad for each other.” Nicole was going to move out of Harry’s place in Bondi and find a place of her own. She was going to work two jobs and save to go to a private college, do a course in natural medicine. Diana could tell she’d had a hit not long before she arrived. Her friend sat at the table, flicking her hair back out of her eyes and doodling on an old telephone bill. They went to sleep a little after one, but Diana slept lightly. At seven, Nicole was up and getting restless, wandering in small loops around the tiny space. Diana tried to sleep on, raising an eyelid occasionally to see Nicole hunched over, biting her nails, staring out into space. They ate blueberry yoghurt for breakfast, sharing the same spoon, eating straight out of the tub. Diana was supposed to be at the TAFE that morning, to see about a supplementary exam. And she was due to start at her shift at The Royal at two. But she was afraid to leave. If she left, Nicole might go out. If Nicole went out, that would be the end of it. “You must hate me,” Nicole said, sulkily. “Yes and no.” The bed-sit had very little in it. The old blue fridge rumbled and buzzed. Nicole had already stolen the stereo, the television, the microwave, even the little dual ring gas cooktop. There were two folding chairs beside a fold-out table. There was the futon. Diana shared the bathroom down the hall with Bernie and Wanda, the drag queens in the next room. The tiny bed-sit’s best feature was a set of French doors, opening onto a railing and overlooking the busy road below. The breeze, or sometimes just the hot air created by the ceaseless traffic, made the red curtains above the doorway dance and sway. The girls sat watching this dance for most of the morning. Funny the way the fabric lifted, ballooned then fell. Lifted, ballooned, then fell. There was something in it. And yet, also, there was nothing. Soon Nicole Carr’s stomach would knot into a long, sharp cramp. Citation reference for this article Substitute your date of access for Dn Month Year etc... MLA Style BLoon, Julienne van. "An Excerpt from the Novella Moving" M/C: A Journal of Media and Culture 6.1 (2003). Dn Month Year < http://www.media-culture.org.au/0302/02-feature.php>. APA Style Loon, J. v., (2003, Feb 26). An Excerpt from the Novella Moving. M/C: A Journal of Media and Culture, 6,(1). Retrieved Month Dn, Year, from http://www.media-culture.org.au/0302/02-feature.html

IntroductionCroquembouche, blast chillers, and plating up—these terms have become normal to ordinary Australians despite Adriano Zumbo’s croquembouche recipe taking more than two hours to complete and blast chillers costing thousands of dollars. Network Ten’s reality talent quest MasterChef Australia (MCA) has brought fine dining and “foodie” culture to a mass audience who have responded enthusiastically. Vicariously “tasting” this once niche lifestyle is empowering viewers to integrate aspects of “foodie” culture into their everyday lives. It helps them become “everyday foodies.” “Everyday foodies” are individuals who embrace and incorporate an appreciation of gourmet food culture into their existing lifestyles, but feel limited by time, money, health, or confidence. So while a croquembouche and blast chiller may be beyond a MCA viewer’s reach, these aspects of “foodie” culture can still be enjoyed via the program. The rise of the “everyday foodie” challenges criticisms of vicarious consumption and negative discourses about reality and lifestyle television. Examining the very different and specific ways in which three MCA-viewing households vicariously experience gourmet food in their adoption of the “everyday foodie” lifestyle will demonstrate the positive value of vicarious consumption through reality and lifestyle programming. A brief background on the MCA phenomenon will be provided before a review of existing literature regarding vicarious consumption and tensions in the reality and lifestyle television field. Three case studies of MCA-viewing households who use vicarious consumption to satisfy “foodie” cravings and broaden their cultural tastes will be presented. Adapted from the United Kingdom’s MasterChef, which has aired since 1990, MCA has proven to be a catalyst for the “cheffing up” of the nation’s food culture. Twenty-odd amateur cooks compete in a series of challenges, guided, and critiqued by judges George Calombaris, Gary Mehigan, and Matt Preston. Contestants are eliminated as they move through a series of challenges, until one cook remains and is crowned the Master Chef of that series. Network Ten’s launch of MCA in 2009 capitalised on the popularity of reality talent quests that grew throughout the 2000s with programs such as Popstars (2000–2002), Australian Idol (2003–2009), X Factor (2005, 2010–) and Australia’s Got Talent (2007–). MCA also captures Australian viewers’ penchant for lifestyle shows including Better Homes and Gardens (1995–), Burke’s Backyard (1987-2004), The Living Room (2012–) and The Block (2003–2004, 2010–). The popularity of these shows, however, does not match the heights of MCA, which has transformed the normal cooking show audience of 200,000 into millions (Greenwood). MCA’s 2010 finale is Australia’s highest rating non-sporting program since OzTAM ratings were introduced in 2001 (Vickery). Anticipating this episode’s popularity, the 2010 Federal Election debate was moved to 6.30pm from its traditional Sunday 7.30pm timeslot (Coorey; Malkin). As well as attracting extensive press coverage and attention in opinion pieces and blogs, the level of academic attention MCA has already received underscores the show’s significance. So far, Lewis (Labours) and Seale have critiqued the involvement of ordinary people as contestants on the show while Phillipov (Communicating, Mastering) explores tensions within the show from a public health angle. While de Solier (TV Dinners, Making the Self, Foodie Makeovers) and Rousseau’s research does not focus on MCA itself, their investigation of Australian foodies and the impact of food media respectively provide relevant discussion about audience relationships with food media and food culture. This article focuses on how audiences use MCA and related programs. Vicarious consumption is presented as a negative practice where the leisure class benefit from another’s productivity (Veblen). Belk presents the simple example that “if our friend lives in an extravagant house or drives an extravagant car, we feel just a bit more extravagant ourselves” (157). Therefore, consuming through another is viewed as a passive activity. In the context of vicariously consuming through MCA, it could be argued that audiences are gaining satisfaction from watching others develop culinary skills and produce gourmet meals. What this article will reveal is that while MCA viewers do gain this satisfaction, they use it in a productive way to discipline their own eating and spending habits, and to allow them to engage with “foodie” culture when it may not otherwise be possible. Rather than embrace the opportunity to understand a new culture or lifestyle, critics of reality and lifestyle television dismiss the empowering qualities of these programs for two reasons. The practice of “advertainment” (Deery 1)—fusing selling and entertainment—puts pressure on, or excludes, the aspirational classes who want, but lack the resources to adopt, the depicted lifestyle (Ouellette and Hay). Furthermore, such programs are criticised for forcing bourgeois consumption habits on its viewers (Lewis, Smart Living) Both arguments have been directed at British celebrity chef Jamie Oliver. Oliver’s latest cookbook Save with Jamie has been criticised as it promotes austerity cooking, but costs £26 (approx. 48AUD) and encourages readers to purchase staple ingredients and equipment that total more than £500 (approx. 919AUD) (Ellis-Petersen). Ellis-Petersen adds that the £500 cost uses the cheapest available options, not Oliver’s line of Tefal cooking equipment, “which come at a hefty premium” (7). In 2005, Oliver’s television series Jamie’s School Dinners, which follows his campaign for policy reform in the provision of food to students was met with resistance. 2008 reports claim students preferred to leave school to buy junk food rather than eat healthier fare at school (Rousseau). Parents supported this, providing money to their children rather than packing healthy lunches that would pass school inspections (Rousseau). Like the framing of vicarious consumption, these criticisms dismiss the potential benefits of engaging with different lifestyles and cultures. These arguments do not recognise audiences as active media consumers who use programs like MCA to enhance their lifestyles through the acquisition of cultural capital. Ouellette and Hay highlight that audiences take advantage of a multitude of viewing strategies. One such strategy is playing the role of “vicarious expert” (Ouellette and Hay 117) who judges participants and has their consumption practices reinforced through the show. While audiences are invited to learn, they can do this from a distance and are not obliged to feel as though they must be educated (Ouellette and Hay). Viewers are simply able to enjoy the fantasy and spectacle of food shows as escapes from everyday routines (Lewis, Smart Living). In cases like Emeril Live where the host and chef, Emeril Lagasse “favors [sic] showmanship over instruction” (Adema 115–116) the vicarious consumption of viewing a cooking show is more satisfying than cooking and eating. Another reason vicarious consumption provides pleasure for audiences is because “culinary television aestheticises food,” transforming it “into a delectable image, a form of ‘gastro-porn’ […] designed to be consumed with the eyes” (de Solier, TV Dinners 467). Audiences take advantage of these viewing strategies, using a balance of actual and vicarious consumption in order to integrate gourmet food culture into their pre-existing lifestyle, budget, and cooking ability. The following case studies emerged from research conducted to understand MCA’s impact on households. After shopping with, and interviewing, seven households, the integration of vicarious and actual food consumption habits was evident across three households. Enjoying food images onscreen or in cookbooks is a suitable substitute when actual consumption is unhealthy, too expensive, time consuming, or daunting. It is this balance between adopting consumption habits of a conventional “foodie” and using vicarious consumption in contexts where the viewer sees actual consumption as unreasonable or uncomfortable that makes the “everyday foodie.” Melanie—Health Melanie is 38 years old and works in the childcare industry. She enjoys the “gastro-porn” of MCA and other food media. Interestingly she says food media actually helps her resist eating sumptuous and rich foods: Yeah, like my house is just overrun by cookbooks, cooking magazines. I have Foxtel primarily for the Food Network […] But I know if I cooked it or baked it, I would eat it and I’ve worked too hard to get where I am physically to do that. So I just, I read about it and I watch it, I just don’t do it. This behaviour supports Boulos et al.’s finding that while the Food Network promotes irresponsible consumption habits, these programs are considered a “window into a wider social and cultural world” rather than food preparation guides (150). Using vicarious consumption in this way means Melanie feels she does not “cook as much as what a true foodie would cook,” but she will “have low fat and healthy [options] whenever I can so I can go out and try all the fancy stuff cooked by fancy people.” MCA and food media for Melanie serves a double purpose in that she uses it to restrict, but also aid in her consumption of gourmet food. In choosing a chef or restaurant for the occasions where Melanie wants to enjoy a “fancy” dining experience, she claims food media serves as an educational resource to influence her consumption of gourmet food: I looked up when I was in Sydney where Adriano Zumbo’s shop was to go and try macarons there […] It [MCA] makes me aware of chefs that I may not have been aware of and I may go and … seek that [their restaurants/establishments] out […] Would Adriano Zumbo be as big as he is without MasterChef? No. And I’m a sucker, I want to go and try, I want to know what everyone’s talking about. Melanie’s attitudes and behaviour with regards to food media and consumption illustrates audiences’ selective nature. MCA and other food media influence her to consume, but also control, her consumption. Curtis and Samantha—Broadening Horizons Time and money is a key concern for many “everyday foodies” including Curtis’ family. Along with his wife Samantha they are raising a one-year-old daughter, Amelia. Curtis expressed a fondness for food that he ate while on holiday in the United States: I guess in the last few weeks I’ve been craving the food that we had when we were in America, in particular stuff like pulled pork, ribs, stuff like that. So I’ve replicated or made our own because you can’t get it anywhere around Brisbane like from a restaurant. When talking about cooking shows more generally, Curtis speaks primarily about cooking shows he watches on Foxtel that have a food tourism angle. Curtis mentions programs including Cheese Slices, The Layover and Man v. Food. The latter of these shows follows Adam Richman around the United States attempting to conquer eating challenges set at famous local establishments. Curtis describes his reaction to the program: I say woah that looks good and then I just want to go back to America. But instead of paying thousands of dollars to go, it’s cheaper to look up a recipe and give it a go at home. Cookbooks and food television provide their viewers not only with a window through which they can escape their everyday routines but, as Curtis points out, inspiration or education to cook new dishes themselves. For money conscious “everyday foodies”, the cooking demonstration or mere introduction of a dish broadens viewers’ culinary knowledge. Curtis highlights the importance of this: Otherwise [without food media] you’d be stuck cooking the same things your mum and dad taught you, or your home economics teacher taught you in high school. You’d just be doing the same thing every day. Unless you went out to a restaurant and fell in love with something, but because you don’t go out to restaurants every day, you wouldn’t have that experience every day […] TV gives you the ability—we could flick over to the food channel right now and watch something completely amazing that we’ve never done before. His wife Samantha does not consider herself an adventurous eater. While she is interested in food, her passion lies in cakes and desserts and she jokes that ordering Nando’s with the medium basting is adventurous for her. Vicarious consumption through food media allows Samantha to experience a wider range of cuisines without consuming these foods herself: I would watch a lot more variety than I would actually try. There’s a lot of things that I would happily watch, but if it was put in front of me I probably wouldn’t eat it. Like with MasterChef, I’m quite interested in cooking and stuff, but the range of things [ingredients and cuisines] […] I wouldn’t go there. Rose and Andrew—Set in Their Ways Rose and her husband Andrew are a “basically retired” couple and the parents of Samantha. While they both enjoy MCA and feel it has given them a new insight on food, they find it easier to have a mediated engagement with gourmet food in some instances. Andrew believes MCA is: Taking food out of this sort of very conservative, meat, and three vegetables thing into […] something that is more exotic, for the want of a better word. And I guess that’s where we’ve—we follow it, I follow it. And saying, ‘Oh, geez it’d be nice to do that or to be able to do that,’ and enjoy a bit of creativity in that, but I think it’s just we’re probably pretty set in our ways probably and it’s a bit hard to put that into action sometimes. Andrew goes on to suggest that a generational gap makes their daughters, Samantha and Elle more likely to cook MCA-inspired meals than they are: See Samantha and Elle probably cook with that sort of thing [herbs] more and I always enjoy when they do it, but we probably don’t […] We don’t think about it when we go shopping. We probably shop and buy the basic things and don’t think about the nicer things. Andrew describes himself as “an extremely lazy reader” who finds following a recipe “boring.” Andrew says if he were tempted to cook an MCA-inspired dish, it is unlikely that the required ingredients would be on-hand and that he would not shop for one meal. Rose says she does buy the herbs, or “nicer things” as Andrew refers to them, but is hesitant to use them. She says the primary barrier is lacking confidence in her cooking ability, but also that she finds cooking tiring and is not used to cooking with the gas stove in her new home: Rose: I also think that I probably leave my run late and by night time I’m really tired and my feet are hurting and I tend to think ‘Oh I’ll just get something ready’ […] I know that probably sounds like a lame excuse, but yeah, it’s probably more the confidence thing I think. I often even buy the things [ingredients] to do it and then don’t make it. I’m not confident with my stovetop either. Researcher: Oh why—can you please explain more about that?Rose: Well it’s a gas stovetop and I used to have the electric. I felt like I could main—I could control the setting—the heat—better on it. Rose, in particular, does not let her lack of confidence and time stop her from engaging with gourmet food. Cookbooks and cooking shows like MCA are a valuable channel for her to appreciate “foodie” culture. Rose talks about her interest in MCA: Rose: I’m not a keen cook, but I do enjoy buying recipe books and looking at lovely food and watching—and I enjoyed watching how they did these beautiful dishes. As for the desserts, yes they probably were very fancy, but it was sort of nice to think if you had a really special occasion, you know […] and I would actually get on the computer afterwards and look for some of the recipes. I did subscribe to their magazine […] because I’m a bit of a magazine junkie.Researcher: What do you get out of the recipe books and magazines if you say you’re not a keen cook?Rose: I’d just dream about cooking them probably. That sounds terrible, doesn’t it? But, and also probably inspire my daughters […] I like to show them “oh, look at this and this” or, you know, and probably quite often they will try it or—and one day I think I will try it, but whether I ever do or not, I don’t know. Rose’s response also treats the generation gap as a perceived barrier to actual consumption. But while the couple feel unable to use the knowledge they have gained through MCA in their kitchen, they credit the show with broadening the range of cuisines they would eat when dining out: Andrew: You know, even when we’ve been to—I like Asian food in Australia, you know, Chinese, Thai, any of those sorts of foods.Rose: Indian. Andrew: Indian, yeah I like that in Australia.Rose: Which we have probably tried more of since the likes of MasterChef.Andrew: Yeah.Rose: You know, you—and even sushi, like you would never have ever […]Andrew: Gone to sushi previously. And I won’t eat sashimi, but the sushi bar is all right. Um […] but [I] did not enjoy Chinese food in places like Hong Kong or Singapore. As the couple does not seek educational information from the show in terms of cooking demonstration, they appear more invested in the progress of the contestants of the show and how they respond to challenges set by the judges. The involvement of amateur cooks makes the show relatable as they identify with contestants who they see as potential extensions of themselves. Rose identifies with season one winner, Julie Goodwin who entered the program as a 38-year-old mother of three and owner of an IT consulting business: Rose: Well Julie of course is a—I don’t like to use the word square, but she’s sort of like a bit of an old fashioned lady, but you know, more like basic grandma cooking. But […]Andrew: She did it well though.Rose: Yes, yeah. Andrew: And she, she probably—she progressed dramatically, you know, from the comments from when she first started […] to winning. In how she presented, how she did things. She must have learnt a lot in the process is the way I would look at it anyway. Rose: And I’ve seen her sort of on things since then and she is very good at like […] talking about and telling you what she’s doing and—for basic sort of cook—you know what I mean, not basic, but […] for a basic person like me. Although Rose and Andrew feel that their life stage prevents has them from changing long established consumption habits in relation to food, their choices while dining out coupled with a keen interest in food and food media still exemplifies the “everyday foodie” lifestyle. Programs like MCA, especially with its focus on the development of amateur cooks, have allowed Rose and Andrew to experience gourmet food more than they would have otherwise. Conclusion Each viewer is empowered to live their version of the “everyday foodie” lifestyle through adopting a balance of actual and vicarious consumption practices. Vicariously tasting “foodie” culture has broadened these viewers’ culinary knowledge and to some extent has broadened their actual tastes. This is evident in Melanie’s visit to Adriano Zumbo’s patisserie, and Rose and Andrew’s sampling of various Asian cuisines while dining out, for example. It also provides pleasure in lieu of actual consumption in instances like Melanie using food images as a disciplinary mechanism or Curtis watching Man v. Food instead of travelling overseas. The attitudes and behaviours of these MCA viewers illustrate that vicarious consumption through food media is a productive and empowering practice that aids audiences to adopt an “everyday foodie” lifestyle. References Adema, Pauline. “Vicarious Consumption: Food, Television and the Ambiguity of Modernity.” Journal of American and Comparative Cultures 23.3 (2000): 113–23. Belk, Russell. “Possessions and the Extended Self.” Journal of Consumer Research 15.2 (1988): 139–68. Boulous, Rebecca, Emily Kuross Vikre, Sophie Oppenheimer, Hannah Chang, and Robin B. Kanarek. “ObesiTV: How Television is influencing the Obesity Epidemic.” Physiology & Behavior 107.1 (2012): 146–53. Coorey, Phillip. “Chefs Win in Ratings Boilover.” Sydney Morning Herald 20 Jul. 2010: n. pag. Deery, June. “Reality TV as Advertainment.” Popular Communication: The International Journal of Media and Culture 2.1 (2005): 1–20. Ellis-Petersen, Hannah. “Jamie’s Idea of Cooking on a Budget—First Buy £500 of Kitchen Utensils and ‘Basics’ (And Yes Most Of Them DO Come From His Own Range).” Mail Online 31 Aug. 2013: n. pag. Greenwood, Helen. “From TV to Table.” Sydney Morning Herald 3 Jul. 2010: n. pag. Lewis, Tania. Smart Living: Lifestyle Media and Popular Expertise. New York: Peter Lang, 2008. -----. “You’ve Put Yourselves on a Plate: The Labours of Selfhood on MasterChef Australia.” Reality Television and Class. Eds. Helen Wood, and Beverly Skeggs. Basingstoke: Palgrave Macmillan, 2011. 104–6. Malkin, Bonnie. “Australian Election Debate Makes Way for MasterChef Final.” The Telegraph 20 Jul. 2010: n. pag. Ouellette, Laurie, and James Hay. Better Living through Reality TV. Malden: Blackwell, 2008. Phillipov, Michelle. “Communicating Health Risks via the Media: What can we learn from MasterChef Australia?” The Australasian Medical Journal 5.11 (2012): 593–7. -----. “Mastering Obesity: MasterChef Australia and the Resistance to Public Health Nutrition.” Media, Culture & Society 35.4 (2013): 506–15. Rousseau, Signe. Food Media: Celebrity Chefs and the Politics of Everyday Interference. London: Berg, 2012. Seale, Kirsten. “MasterChef’s Amateur Makeovers.” Media International Australia 143 (2012): 28–35. de Solier, Isabelle. “Foodie Makeovers: Public Service Television and Lifestyle Guidance.” Exposing Lifestyle Television: The Big Reveal. Ed. Gareth Palmer. Aldershot: Ashgate, 2008. 65–81. -----. “Making the Self in a Material World: Food and Moralities of Consumption.” Cultural Studies Review 19.1 (2013): 9–27. -----. “TV Dinners: Culinary Television, Education and Distinction.” Continuum: Journal of Media and Cultural Studies 19.4 (2005): 465–81. Vickery, Colin. “Adam Liaw Wins MasterChef as Ratings Soar for Channel 10.” Herald Sun 25 Jul. 2010: n. pag. Veblen, Thorstein. The Theory of the Leisure Class. Oxford: Oxford UP, 2007.

India has one of the world’s highest proportions of plant-based consumers relative to its total population (Sawe). However, the view that India is a predominantly vegetarian nation is likely inaccurate, as recent findings from the 2014 Indian Census indicate that only three in ten Indians self-identity as vegetarian (Census of India). Other studies similarly estimate the prevalence of vegetarianism to range from about 25% (Mintel Global) to about 40% (Euromonitor International; Statista, “Share”), and many Indians are shifting from strict plant-based diets to more flexible versions of plant-based eating (Food and Agriculture Organization of the United Nations). When it comes to meat eating, poultry is the most widely consumed (USDA Foreign Agricultural Service; Organisation for Economic Co-operation and Development). Some claim that the changing consumer landscape is also eroding traditional taboos associated with beef and buffalo meat consumption (Kala; Bansal), with many tending to underreport their meat consumption due to religious and cultural stigmas (Bansal).This change in food choices is driven by several factors, such as increasing urbanisation (Devi et al.), rising disposable incomes (Devi et al.; Rukhmini), globalisation, and cross-cultural influences (Majumdar; Sinha). Today, the urban middle-class is one of India’s fastest growing consumer segments (Wharton School of the University of Pennsylvania), and the rise in the consumption of animal products is primarily occurring in urban India (National Sample Survey Office), making this an important market to investigate.From a global perspective, while many Western nations are increasingly adopting plant-based diets (Eswaran), the growth in meat consumption is predicted to mainly come from emerging markets (OECD/FAO) like India. With these points in mind, the purpose of this study was to explore contemporary eating practices in urban India and to understand how social structures, cultures, and traditions influence these practices. The findings indicate that the key reasons why many are transitioning away from plant-based diets are the rise of new and diverse meat-based foods in urban India, emerging tastes for meat-based cuisines, and meat becoming to be viewed as a status symbol. These factors are further elaborated upon in this article.MethodA key question of this research was “What are eating practices like in urban India today?” The question itself is a challenge, given India’s varied cultures and traditions, along with its myriad eating practices. Given this diversity, the study used an exploratory qualitative approach, where the main mode of data gathering was twenty-five unstructured individual face-to-face interviews, each approximately sixty minutes in duration. The discussions were left largely open to allow participants to share their unique eating practices and reflect on how their practices are shaped by other socio-cultural practices. The research used an iterative study design, which entailed cycles of simultaneous data collection, analysis, and subsequent adaptations made to some questions to refine the emerging theory. Within the defined parameters of the research objectives, saturation was adequately reached upon completion of twenty-five interviews.The sample comprised Mumbai residents aged 23 to 45 years, which is fairly representative given about a third of India’s population is aged under 40 (Central Intelligence Agency). Mumbai was selected as it is one of India’s largest cities (Central Intelligence Agency) and is considered the country’s commercial capital (Raghavan) and multicultural hub (Gulliver). The interviews were conducted at a popular restaurant in downtown Mumbai. The interviews were conducted predominantly in English, as it is India’s subsidiary official language (Central Intelligence Agency) and the participants were comfortable conversing in English. The sample included participants from two of India’s largest religions—Hindus (80%) and Muslims (13%) (Registrar General and Census Commissioner of India), and comprised an even split of males and females.The Market Research Society of India has developed a socio-economic classification (SEC) grid that segments urban households into twelve groups (Market Research Society of India). This segmentation is based on two questions: level of education—from illiteracy to a postgraduate degree—and the ownership of eleven items that range from fairly basic (e.g., electricity connection, gas stove) to relatively sophisticated (e.g., refrigerator, personal computer). As previous qualitative work has found that education levels and disposable incomes can significantly impact one’s ability to make informed and deliberate food choices (Khara), and given meat is a relatively expensive commodity in India (Puskar-Pasewicz), the study focused on the most affluent segments—i.e., SEC A1 and some of SEC A2.It is said that researcher values and predispositions are to some extent inseparable from the research process, and therefore that potential researcher bias must be managed by being self-aware, looking for contradictory data, and being open to different interpretations of the data (Ogden). As the interviewer is a vegan of Indian ethnicity, she attempted to manage researcher bias in several ways. Triangulation of data sources (e.g., interviews, observations, product analysis) helped provide a multi-faceted understanding of the topic (Patton). The discussion guide and findings were also discussed with researchers from different cultural and dietary backgrounds. It is also argued that when a researcher shares the same background as the participants—as was the case in this study—participants may remain silent on certain issues, as they may assume the researcher knows the context and nuances in relation to these issues (McGinn). This arose in some instances as some participants said, “it’s standard stuff you know?” The interviewer hence took an “outsider” role, stating “I’ll need to know what standard stuff is”, so as to reduce any expectation that she ought to understand the social norms, conventions, and cultural practices related to the issue (Leckie). This helped yield more elaborate discussions and greater insight into the topic from the participant’s own unique perspective.The Rise of New and Diverse Meat-based Foods in Urban India Since the early 1990s, which marked the beginning of globalisation in India, urban Indian food culture has undergone a significant change as food imports have been liberalised and international food brands have made their way into the domestic market (Vepa). As a result, India’s major urban centres appear to be witnessing a food revolution:Bombay has become so metropolitan, I mean it always was but it’s so much more in terms of food now … and it’s so tempting. (Female, age 32)The changing food culture has also seen an increase in new dishes, such as a lamb burger stuffed with blue cheese, and the desire to try out exotic meats such as octopus, camel, rabbit, and emu. Many participants described themselves as “food obsessed” and living in a “present and continuous state of food”, where “we finish a meal and we’ve already started discussing our next meal”.In comparison, traditional plant-based foods were seen to have not undergone the same transformation and were described as “boring” and “standard” in comparison to the more interesting and diverse meat-based dishes:a standard restaurant menu, you don’t have all the different leafy vegetables…It’s mostly a few paneer and this or that—and upon that they don’t do much justice to the vegetable itself. It’s the same masala which they mix in it so everything tastes the same to me. So that’s a big difference when you consider meats. If I eat chicken in different preparations it has a different taste, if I have fish each has a different taste. (Male, age 29)If I’m going out and I’m spending, then I’m not going to eat the same thing which I eat at home every day which is veg food ... I will always pick the non-vegetarian option. (Male, age 32)Liberalisation and the transformation of the local media landscape also appears to have encouraged a new form of consumerism (Sinha). One participant described how an array of new TV channels and programmes have opened up new horizons for food:The whole visual attraction of food, getting it into your living room or into your bedroom and showing you all this great stuff … [There are now] kiddie birthdays which are MasterChef birthdays. There are MasterChef team building activities … So food is very big and I think media has had a very, very large role to play in that. (Female, age 40+)In a similar vein, digital media has also helped shape the food revolution. India has the world’s second largest number of Internet users (Statista, Internet) and new technology seems to have changed the way urban Indians interact with food:We are using social sites. We see all the cooking tips and all the recipes. I have a wife and she’s like, “Oh, let’s cook it!” (Male, age 25)I see everything on YouTube and food channels and all that. I really like the presentation, how they just a little they cook the chicken breast. (Female, age 42)Smartphones and apps have also made access to new cuisines easier, and some participants have become accustomed to instant gratification, givendelivery boys who can satisfy your craving by delivering it to you … You order food from “Zomato” at twelve o’clock, one o’clock also. And order from “Sigree” in the morning also nowadays … more delivery options are there in India. (Male, age 30)This may also partially explain the growing popularity of fusion foods, which include meat-based variations of traditional plant-based dishes, such as meat-filled dosas and parathas.Emerging Tastes for Meat-based Cuisines Many highlighted the sensory pleasure derived from meat eating itself, focusing on a broad range of sensory qualities:There’s the texture, there’s the smell, there’s aroma, there’s the taste itself … Now imagine if chicken or beef was as soft as paneer, we probably wouldn’t enjoy it as much. There’s a bit of that pull. (Female, age 32)Some discussed adopting a plant-based diet for health-related reasons but also highlighted that the experience, overall, was short of satisfactory:I was doing one week of GM Diet … one day it was full of fruits, then one day it was full of vegetables. And then in the third day, when it was actually the chicken part, frankly speaking even I enjoyed … you just cannot have veggies everyday. (Female, age 35)Only eating veg, I think my whole mouth was, I think gone bad. Because I really wanted to have something … keema [minced meat]. (Female, age 38)Plant-based foods, in comparison to meat-based dishes, were described as “bland”, “boring”, and lacking in the “umami zing”. Even if cooked in the same spices, plant-based foods were still seen to be wanting:you have chicken curry and soya bean curry made from the same masala … but if you replace meat with some other substitutes, you’re gonna be able to tell the difference ... the taste of meat, I feel, is better than the taste of a vegetable. (Male, age 32)The thing is, vegetarian dishes are bland … They don’t get the feeling of the spices in the vegetarian dish ... So when you are eating something juicy, having a bite, it’s a mouthful thing. Vegetarian dishes are not mouthful. (Male, age 25)At the end of a vegetarian meal … I think that maybe [it is] a lack of fullness … I’m eating less because you get bored after a while. (Female, age 32)Tasting the Forbidden FruitIn India, chicken is considered to be widely acceptable, as pork is forbidden to Muslims and beef is prohibited for Hindus (Devi et al.; Jishnu). However, the desire for new flavours seems to be pushing the boundaries of what is deemed acceptable, as highlighted in the discussion below with a 25-year-old male Muslim participant:Participant: When I go out with my friends then I try new things like bacon.Moderator: Bacon?Participant: Yeah... when I went with my colleagues to this restaurant in Bandra—it’s called Saltwater Cafe. And they had this chicken burger with bacon wrapped on it.Moderator: Okay.Participant: And I didn’t know at the time that it’s bacon … They didn’t tell me what we are having … When I had it, I told them that it’s tasting like different, totally different, like I haven’t had this in my life.Moderator: Yeah.Participant: And when they told me that it’s bacon then, I thought, okay fine. Something new I can have. Now I’m old enough to make my own choices.Similarly, several Hindu participants expressed similar sentiments about beef consumption:One of our friends, he used to have beef. He said this tastes better than chicken so I tried it. (Male, age 30)I ended up ordering beef which I actually would never eat ... But then everyone was like, it’s a must try ... So I start off with eating the gravy and then it entices me. That’s when I go and try the meat. (Female, aged 23)Although studies on meat eating in India are limited, it seems that many prefer to consume meats outside the home (Suresh; Devi et al.), away from the watchful eyes of parents, partners and, in some instances, the neighbours:My dad would say if you want to eat beef or anything have it outside but don’t bring it home. (Male, age 29)One of my friends … he keeps secret from his girlfriend … he come with us and eat [meat] and tell us not to tell her. (Male, age 26)People around have a little bit of a different view towards people eating non-veg in that area—so we wouldn’t openly talk about eating non-veg when somebody from the locality is around. (Female, age 32)Further to this point, some discussed a certain thrill that arose from pushing social boundaries by eating these forbidden meats:feel excited ... it gave me confidence also. I didn’t know ... my own decision. Something that is riskier in my life, which I hadn’t done before. (Male, age 25)Meat as a Status SymbolIn urban India, meat is increasingly considered a status symbol (Roy; Esselborn; Goswami). Similarly, several participants highlighted that meat-based dishes tend to be cooked for special occasions:non-vegetarian meals [at home] were perceived as being more elaborate and more lavish probably as compared to vegetarian meals. (Male, age 34)Dal [a lentil dish] is one of the basic things which we don’t make in the house when you have guests, or when you have an occasion … We usually make biryani…gravies of chicken or mutton. (Female, age 38)Success in urban India tends to be measured through one’s engagement with commodities that hold status-enhancing appeal (Mathur), and this also appears to apply to eating practices. Among meat-eating communities, it was found that serving only plant-based foods on special occasions was potentially seen as “low grade” and not quite socially acceptable:It’s just considered not something special. In fact, you would be judged…they would be like, “Oh my God, they only served us vegetables.” (Female, age 32)If you are basically from a Gujarati family, you are helpless. You have to serve that thing [vegetarian food] ... But if you are a non-vegetarian … if you serve them veg, it looks too low grade. (Female, age 38)In fact, among some families, serving “simple vegetarian food” tended to be associated with sombre occasions such as funerals, where one tends to avoid eating certain foods that give rise to desires, such as meat. This is elaborated upon in the below discussion with a Hindu participant (female, aged 40+):Participant: So an aunt of mine passed away a little over a year ago … traditionally we have this 13 day thing where you eat—We call it “Oshoge”… the khaana [food] is supposed to be neutral.Moderator: The khaana is supposed to be vegetarian?Participant: Yeah, it’s not just vegetarian … You’re supposed to have very simple vegetarian food like boiled food or you know dahi [plain yoghurt] and puffed rice … after a day of that, we were all looking at each other and then my cousin said, “Let me teach you how to fillet fish.” Similarly, a Muslim participant mentioned how serving certain dishes—such as dal, a common vegetarian dish—tends to be reserved for funeral occasions and is therefore considered socially unacceptable for other occasions:I’m calling a guest and I make dal chawal [lentils and rice] okay? They will think, arrey yeh kya yeh mayat ka khaana hai kya? [oh what is this, is the food for a corpse or what]? ... I can make it on that particular day when somebody has died in the family ... but then whenever guest is at home, or there is an occasion, we cannot make dal. (Female, age 38)ConclusionUrban India is experiencing a shift in norms around food choices, as meat-based dishes appear to have become symbolic of the broader changing landscape. Meat is not only eaten for its sensory properties but also because of its sociocultural associations. In comparison, many plant-based foods are perceived as relatively bland and uninteresting. This raises the question of how to make plant-based eating more appealing, both in terms of social significance and sensory enjoyment. In view of the attachment to familiar customs against the backdrop of a rapidly changing urban culture (Sinha; Venkatesh), perhaps plant-based foods could be re-introduced to the urban Indian as a blend of Western novelty and traditional familiarity (Majumdar), thereby representing the “the new along with the old” (Sinha 18), and hence enhancing their status. 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