In the quest to enhance the efficiency of gas turbines, there is a growing demand for innovative solutions to optimize high-pressure turbine blade cooling. However, the traditional methods for achieving this optimization are known for their complexity and time-consuming nature. We present an automation framework to streamline the design, meshing, and structural analysis of cooling channels, achieving design automation at both the morphological and topological levels. This framework offers a comprehensive approach for evaluating turbine blade lifetime and enabling multidisciplinary design analyses, emphasizing flexibility in turbine cooling design through high-level CAD templates and knowledge-based engineering. The streamlined automation process, supported by a knowledge base, ensures continuity in both the mesh and structural simulation automations, contributing significantly to advancements in gas turbine technology.

Drying is a complicated phenomenon involving a combination of transport, deformation, and chemical kinetics. It is an energy intensive lengthy process and results in deterioration of food quality. The glass transition temperature (GTT) significantly affects the internal mass transfer mechanism and hence significantly affects the drying kinetics. Moreover, the rheological and transport characteristics of food materials are remarkably impacted by GTT, which has an influence on the energy consumption and quality of food products during drying. Similarly, molecular weight and drying conditions also affect the GTT. This comprehensive review uncovers the fundamental understanding of GTT and demonstrates its crucial relationship with physio-structural and transport properties of food items. It has been demonstrated that a clear understanding of the glass transition temperature may help in determining appropriate drying conditions while ensuring great food quality.