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carried out using coplanar-waveguide technology. Table 1 shows an example of a 3dB branch-line hybrid terminated by arbitrary impedances as shown in Fig. 1. As this 3dB branch-line hybrid is not terminated by S0. Q impedances, additional matching-transformer lines are indispensable for measuring.

Effects of surface-mounted obstacles on the local heat transfer enhancement of a base plate are investigated by using transient liquid crystal thermograph technique. To explore the geometry effects of short obstacles, the height less than one hydraulic diameter (d), three cross-sectional shapes of obstacles, i.e., circular, square and diamond, with variations in number of obstacles, obstacle spacing, and free-stream Reynolds number are considered. The maximum number of the obstacles in tandem array is 3 and the spacing between obstacles is 1d, 2d, or 4d. The free-stream Reynolds number ranges from 2100 to 4200. The experimental results reveal that the local heat transfer enhancement in front of leading circular and square obstacles are better than the diamond one, while the influenced area by the obstacle of the diamond shape is most remarkable. The present results disclose that an intermediate height (0.5d) of the protruding elements is more beneficial to the heat transfer enhancement in wake of the obstacle. With the sweepback leading edge of the top surface, the diamond and circular obstacles produce vortical flow across the obstacles and thus enhance heat transfer downstream in wake. Increasing Reynolds number leads to an enhancement in heat transfer performance. The number of and the spacing between the obstacles in tandem array are also influential factors to the flow structure and heat transfer enhancement on the basic plate.

This investigation utilizes a computer simulation technique to predict the freezing times and temperature history curves for food products. The input information consists of the product properties for temperatures above the initial freezing point, freezing medium conditions and the initial product temperature. It has been established that food products with lower initial freezing points, higher initial water contents and higher initial product densities will have longer freezing times. The prediction of freezing time is most sensitive to the accuracy of the measurement of the product density and the initial freezing point if the freezing point is above −0.5°C. The influence of the accuracy of unfrozen product thermal conductivity data on the freezing time is not important in the range of 0.45 to 0.55 W/m°K investigated. The combined influence of inaccuracy in measuring these product properties on the freezing time prediction will be significant even if the influence of an individual product property is small.