Production and characterization of the solid product of coconut pyrolysis

Author(s):  
E. C. S. Paz ◽  
C. F. Paschoalato ◽  
M. G. Arruda ◽  
G. G. Silva ◽  
M. L. G. Santos ◽  
...  
Keyword(s):  
2021 ◽  
Vol 21 (3) ◽  
pp. 651
Author(s):  
Agus Kuncaka ◽  
Rizky Ibnufaatih Arvianto ◽  
Almas Shafira Ramadhanty Bunga Latifa ◽  
Munawir Ramadhan Rambe ◽  
Adhitasari Suratman ◽  
...  

Conversion of feather and blood from chicken slaughterhouse waste for producing solid and liquid organic fertilizer excluding composting process with a variation of the mass ratio of feather and blood of a chicken has been conducted. The nitrogen, sulfur, and iron content in the solid and liquid product of the hydrothermal carbonization process were analyzed to identify and characterize the possibility of hydrolysate as a source of nitrogen, sulfur, and iron in soil fertilizer. Feather and blood of chicken waste were introduced to a hydrothermal carbonization reactor with the addition of limestone at a temperature range of 160–170 °C for the preparation of solid and liquid organic fertilizer. According to the FTIR interpretation, the solid product had functional groups such as NH, OH, CH sp3, SH, C=O, C=C, C–O–C, and C–H aromatic. The nitrogen, sulfur, and iron content of the optimal ratio in the solid phase were 4.67%, 1.63%, and 3694.56 ppm, while their contents in the liquid fertilizer were 3.76%, 1.80%, and 221.56 ppm, respectively. The vibration of 478 cm–1 is attributed to Fe–O paramagnetic (Fe2O3) confirmed by TEM images showed the diameter size less than 20 nm indicating the presence of superparamagnetic material.


1994 ◽  
Vol 116 (2) ◽  
pp. 436-445 ◽  
Author(s):  
B. Kang ◽  
Z. Zhao ◽  
D. Poulikakos

In this paper, a combined theoretical and experimental study is reported on the process of solidification of two liquid metal droplets impacting sequentially one on top of the other on a cold substrate. The process of interest is directly related to the splat-quenching regime in the spray deposition of metal droplets. The theoretical part of the study is focused on the heat transfer aspects of the solidification process and the difference in the behavior of the solidification of the first and second droplet. The experimental part of the study aims at the characterization of the structure of solidified splats composed of one or two droplets. It is found that the solidification of the second droplet exhibits drastically slower cooling rates compared to the first droplet. As a result, the grain structure of the top of a two-droplet splat is considerably coarser than the structure of the top of a single droplet splat. The findings of the present study imply that in splat cooling severe limitations need to be imposed on the thickness of the resulting solid product (ribbon or coating, for example) to ensure rapid solidification and fine grain structure. In addition, it is shown that the temperature field in the substrate is two dimensional and radial conduction in the substrate should not be neglected in the modeling of the process.


2018 ◽  
Author(s):  
Rizka Lestari ◽  
Agus Prasetya ◽  
Hary Sulistyo ◽  
Ahmad T. Yuliansyah

Author(s):  
Luan Pedro Melo Azerêdo ◽  
Heloisa Maria Almeida Do Nascimento ◽  
Ricardo Targino Moreira ◽  
Emmanuel Moreira Pereira

<p>A rapadura é o produto sólido obtido da concentração do caldo da cana-de-açúcar, muito procurada pelos consumidores, sendo sua utilização na elaboração de doces uma boa alternativa econômica para seu aproveitamento. Este trabalho teve como objetivo avaliar a qualidade microbiológica e sensorial de três formulações de doce de coco. Os resultados mostram que a formulação mais aceita foi obtida a partir da concentração média de rapadura, contribuindo para o desenvolvimento do doce a base de rapadura por meio de procedimentos simples e de fácil aplicação pelos produtores.</p><p align="center"><strong><em>Preparation and</em></strong><strong><em> characterization of doce de coco added to different concentrations of sugar cane products</em></strong></p><p class="Default"><strong>Abstract</strong><strong>: </strong>The brown sugar is the solid product obtained by concentration of the juice of cane sugar, very popular with consumers, and is used to manufacture candy good economic alternatives for their utilization. This study aimed to evaluate the microbiological and sensory quality of three sweet coconut formulations. The results show that the most accepted formulation was obtained from the average concentration of brown sugar, contributing to the development of the sweet brown sugar base through simple procedures and easy to apply by producers.</p>


2014 ◽  
Vol 165 ◽  
pp. 336-342 ◽  
Author(s):  
Rahul Singh Chutia ◽  
Rupam Kataki ◽  
Thallada Bhaskar

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