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Conference Spotlight
Nuclear Energy Conference & Expo (NECX)
September 8–11, 2025
Atlanta, GA|Atlanta Marriott Marquis
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What’s in your Dubai chocolate? Nuclear scientists test pistachios for toxins
For the uninitiated, Dubai chocolate is a candy bar filled with pistachio and tahini cream and crispy pastry recently popularized by social media influencers. While it’s easy to dismiss as a viral craze now past its peak, the nutty green confection has spiked global pistachio demand, and growers and processors are ramping up production. That means more pistachios need to be tested for aflatoxins—a byproduct of a common crop mold.
V. E. Schrock, L. M. Grossman
Nuclear Science and Engineering | Volume 12 | Number 4 | April 1962 | Pages 474-481
Technical Paper | doi.org/10.13182/NSE62-A26094
Articles are hosted by Taylor and Francis Online.
Local heat transfer coefficients and pressure gradients have been measured for bulk boiling of water in forced flow (vertically upward) in round tubes with internal diameters ranging from 0.1162 to 0.4317 in., lengths of 15 to 40 in., heat fluxes of 6 × 104 to 1.45 × 106 Btu/hr ft2, mass fluxes of 49 to 911 lb/sec ft2, exit qualities of 5 to 57%, and at pressures ranging from 42 to 505 psia. The local heat transfer coefficients expressed in the form of the Nusselt number have been correlated in terms of Reynolds and Prandtl numbers and two dimensionless groups characterizing forced convection vaporization, the Lockhart-Martinelli parameter Xtt, and the “boiling number,” Bo = (q/A)/Ghfg. For large values of the latter, nucleate boiling predominates and the dependence of the heat transfer on Xtt is small. Conversely, at the small values of Bo, convective flow effects are dominant, and there is a strong dependence on Xtt.