The un-ducted engine could be revived to help the aviation industry fight climate change.
Using non-ducted fans allowed Safran to develop an engine with a larger fan surface area, making it more fuel-efficient.
Since that time, CFM has further developed the concept. The latest iteration of the open rotor engine has a single fan blade and a variable geometry stator placed behind the fan, making the new concept much quieter — Sarfran's prototype noise levels were compared to that of a turbofan.
Propfans were first experimented with as a potential response to the oil crisis in the 1970s, due to their ability to boost fuel efficiency. Though they never gained traction in mass-scale commercial flight, new aviation climate change regulations mean that such a design may one day be adopted at a wider scale.
Norge Siste Nytt, Norge Overskrifter
Similar News:Du kan også lese nyheter som ligner på denne som vi har samlet inn fra andre nyhetskilder.
Google is reportedly developing a new AI-powered search engine | EngadgetGoogle is reportedly “racing” to build an “all-new” AI-powered search engine..
Les mer »
Google scrambles for new search engine as AI creeps in: reportGoogle is reportedly working on adding artificial intelligence features to its search engine while simultaneously building a new search engine powered by AI.
Les mer »
New businesses open, old ones reopen in downtown SaratogaDarla Café replaces The Basin, Echo Shop sports a new look.
Les mer »
I-80 back open after new 1300 East overpass installedConstruction crews are close to completing the replacement of a busy bridge that crosses Interstate 80 in Salt Lake City.
Les mer »
Valorant Reveals New Details For Premier Global Open BetaThose looking for massive team competition in Valorant are in luck, as RiotGames will launch the Premier global open beta this month.
Les mer »
16-year-old to open new Sugar and Sage Bakery in University Park16-year-old is opening Sugar and Sage Bakery bakery with her mom on Lovers Lane in University Park. The theme is 'ooey gooey' sweets in a sophisticated bakery...
Les mer »