Determination of kinetic triplet, thermal degradation behaviour and thermodynamic properties for pyrolysis of a lignocellulosic biomass

2021 ◽  
pp. 125438
Author(s):  
Korkut Açıkalın
Keyword(s):  
Thermal Degradation ◽  
Thermodynamic Properties ◽  
Lignocellulosic Biomass ◽  
Degradation Behaviour ◽  
Kinetic Triplet

Models of Thermodynamic Properties of Prominences

1979 ◽  
Vol 44 ◽  
pp. 349-355
Author(s):  
R.W. Milkey
Keyword(s):  
Thermodynamic Properties ◽  
Mass Transport ◽  
Emission Spectrum ◽  
Thermodynamic Parameters ◽  
Working Group ◽  
Physical Processes ◽  
Theoretical Concepts ◽  
Group 3 ◽  
Observational Techniques

The focus of discussion in Working Group 3 was on the Thermodynamic Properties as determined spectroscopically, including the observational techniques and the theoretical modeling of physical processes responsible for the emission spectrum. Recent advances in observational techniques and theoretical concepts make this discussion particularly timely. It is wise to remember that the determination of thermodynamic parameters is not an end in itself and that these are interesting chiefly for what they can tell us about the energetics and mass transport in prominences.

scholarly journals Solid-state thermal degradation behaviour of 1-D coordination polymers of Ni(II) and Cu(II) bridged by conjugated ligand

2013 ◽  
Vol 114 (2) ◽  
pp. 653-664 ◽  
Author(s):  
Ram Lakhan Prasad ◽  
Anita Kushwaha ◽  
Rajesh Kumar ◽  
Imre Miklós Szilágyi ◽  
László Kótai
Keyword(s):  
Solid State ◽  
Thermal Degradation ◽  
Coordination Polymers ◽  
Degradation Behaviour

Thermal degradation behaviour of aromatic poly(ester–imide) investigated by pyrolysis–GC/MS

2007 ◽  
Vol 14 (5) ◽  
pp. 401-409 ◽  
Author(s):  
Wenjeng Guo ◽  
Tsu-Hwang Chuang ◽  
Sheng-Tuang Huang ◽  
Wen-Tsuen Leu ◽  
Sheng-Huei Hsiao
Keyword(s):  
Thermal Degradation ◽  
Degradation Behaviour

scholarly journals Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

2016 ◽  
Vol 20 (6) ◽  
pp. 576-580 ◽  
Author(s):  
Cristian F. Costa ◽  
Paulo C. Corrêa ◽  
Jaime D. B. Vanegas ◽  
Fernanda M. Baptestini ◽  
Renata C. Campos ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Drying Process ◽  
Drying Temperature ◽  
Air Temperatures ◽  
Nutritional Qualities ◽  
Forced Air ◽  
Air Circulation ◽  
Best Fit

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

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