scholarly journals Removal of elementary mercury by solid sorbents at different temperatures: Variation of the desorption activation energy through thermal desorption analysis

Fuel ◽  
2022 ◽  
Vol 307 ◽  
pp. 121889
Author(s):  
Jing Yang ◽  
Nan Shi ◽  
Bangbo Yan ◽  
Tao Wang ◽  
Wei-Ping Pan
Keyword(s):  
Activation Energy ◽  
Thermal Desorption ◽  
Solid Sorbents ◽  
Desorption Activation Energy ◽  
Different Temperatures ◽  
Thermal Desorption Analysis

scholarly journals Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

2016 ◽  
Vol 20 (2) ◽  
pp. 174-180 ◽  
Author(s):  
Hellismar W. da Silva ◽  
Renato S. Rodovalho ◽  
Marya F. Velasco ◽  
Camila F. Silva ◽  
Luís S. R. Vale
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Drying Time ◽  
Three Samples ◽  
Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

scholarly journals Modeling Thermal Desorption Analysis of Hydrogen in Steel

2006 ◽  
Vol 46 (9) ◽  
pp. 1381-1387 ◽  
Author(s):  
Masato Enomoto ◽  
Daisuke Hirakami ◽  
Toshimi Tarui
Keyword(s):  
Thermal Desorption ◽  
Thermal Desorption Analysis

scholarly journals Superior Degradation Performance of Nanoporous Copper Catalysts on Methyl Orange

Metals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 913
Author(s):  
Jinyi Wang ◽  
Sen Yang
Keyword(s):  
Activation Energy ◽  
Methyl Orange ◽  
High Efficiency ◽  
Low Cost ◽  
Degradation Process ◽  
Copper Catalysts ◽  
Reaction Rate Constant ◽  
Nanoporous Structure ◽  
Intra Particle Diffusion ◽  
Different Temperatures

The development of low-cost and high-efficiency catalysts for wastewater treatment is of great significance. Herein, nanoporous Cu/Cu2O catalysts were synthesized from MnCu, MnCuNi, and MnCuAl with similar ligament size through one-step dealloying. Meanwhile, the comparisons of three catalysts in performing methyl orange degradation were investigated. One of the catalysts possessed a degradation efficiency as high as 7.67 mg·g−1·min−1. With good linear fitting by the pseudo-first-order model, the reaction rate constant was evaluated. In order to better understand the degradation process, the adsorption behavior was considered, and it was divided into three stages based on the intra-particle diffusion model. Three different temperatures were applied to explore the activation energy of the degradation. As a photocatalytic agent, the nanoporous structure of Cu/Cu2O possessed a large surface area and it also had low activation energy, which were beneficial to the excellent degradation performance.

ON THE DIELECTRIC BEHAVIOR OF LiCo3/5Fe2/5VO4 CERAMICS

2010 ◽  
Vol 24 (07) ◽  
pp. 665-670
Author(s):  
MOTI RAM
Keyword(s):  
Activation Energy ◽  
Dielectric Constant ◽  
Frequency Dependence ◽  
Chemical Method ◽  
Arrhenius Plot ◽  
Dielectric Behavior ◽  
Tangent Loss ◽  
Low Frequencies ◽  
Different Temperatures ◽  
Tan Δ

The LiCo 3/5 Fe 2/5 VO 4 ceramics has been fabricated by solution-based chemical method. Frequency dependence of the dielectric constant (εr) at different temperatures exhibits a dispersive behavior at low frequencies. Temperature dependence of εr at different frequencies indicates the dielectric anomalies in εr at Tc (transition temperature) = 190°C, 223°C, 263°C and 283°C with (εr) max ~ 5370, 1976, 690 and 429 for 1, 10, 50 and 100 kHz, respectively. Frequency dependence of tangent loss ( tan δ) at different temperatures indicates the presence of dielectric relaxation in the material. The value of activation energy estimated from the Arrhenius plot of log (τd) with 103/T is ~(0.396 ± 0.012) eV.

scholarly journals Sequential extraction and thermal desorption of mercury from contaminated soil and tailings from Mongolia

2012 ◽  
Vol 10 (5) ◽  
pp. 1565-1573 ◽  
Author(s):  
Pavel Coufalík ◽  
Pavel Krásenský ◽  
Marek Dosbaba ◽  
Josef Komárek
Keyword(s):  
Sequential Extraction ◽  
Thermal Desorption ◽  
Solid Phase ◽  
Extraction Procedure ◽  
Speciation Analysis ◽  
Water Soluble ◽  
Mercury Species ◽  
Different Temperatures ◽  
Acidic Conditions ◽  
Desorption Method

AbstractMercury forms in contaminated environmental samples were studied by means of sequential extraction and thermal desorption from the solid phase. The sequential extraction procedure involved the following fractions: water soluble mercury, mercury extracted in acidic conditions, mercury bound to humic substances, elemental Hg and mercury bound to complexes, HgS, and residual mercury. In addition to sequential extraction, the distribution of mercury species as a function of soil particles size was studied. The thermal desorption method is based on the thermal decomposition or desorption of Hg compounds at different temperatures. The following four species were observed: Hg0, HgCl2, HgS and Hg(II) bound to humic acids. The Hg release curves from artificial soils and real samples were obtained and their applicability to the speciation analysis was considered.

scholarly journals Degradation Kinetics of Anthocyanins in Shalgam Beverage

2019 ◽  
Vol 7 (2) ◽  
pp. 282
Author(s):  
Adnan Bozdoğan ◽  
Kurban Yaşar
Keyword(s):  
Activation Energy ◽  
Reaction Kinetics ◽  
Half Life ◽  
Degradation Kinetics ◽  
Production Method ◽  
Order Reaction ◽  
Different Temperatures ◽  
Traditional Production ◽  
Effects Of Temperature ◽  
Kinetics Of

This research was performed to elucidate the effects of temperature on the degradation kinetics of anthocyanins in shalgam beverage. Shalgam beverage was produced according to traditional production method. Then, it was kept at three different temperatures (65°C, 75°C, and 85°C) for 12 hours, and the relevant quantities of anthocyanins were determined thereafter. The research revealed that degradation of the anthocyanins was well described with a 1st-order reaction kinetics model and the R2 values varied in the range of 0.9059-0.9715. Activation energy of the reaction was determined to be 48537 Joule/mole. The half-lives of anthocyanins at 65°C and 75° C, and 85°C were found to be 138.63, 136.72, and 51.57, respectively. Compared the half-life periods at different temperatures, anthocyanins were found to be more resistant at 65°C and 75°C than at 85°C.

Cerium oxide capping on Y-doped HfO2 films for ferroelectric phase stabilization with endurance improvement

2021 ◽  
Author(s):  
Kazuto Mizutani ◽  
Takuya HOSHII ◽  
Hitoshi WAKABAYASHI ◽  
Kazuo TSUTSUI ◽  
Edward Yi Chang ◽  
...  
Keyword(s):  
Activation Energy ◽  
Phase Transformation ◽  
Cerium Oxide ◽  
Remnant Polarization ◽  
Ferroelectric Phase ◽  
Filament Formation ◽  
Conductive Filament ◽  
Phase Stabilization ◽  
Different Temperatures ◽  
Ferroelectric Switching

Abstract The effects of 1-nm-thick CeOx capping on 7.5-nm-thick Y-doped HfO2 films on the ferroelectric characteristics are investigated. From the ferroelectric characteristics of the samples annealed at different temperatures from 450 to 600oC and annealing durations, the time (τ) required to stabilize the ferroelectric phase at each temperature was shortened by the capping. The identical activation energy (Ea) of 2.65 eV for ferroelectric stabilization without and with capping suggests the same kinetics for phase transformation. However, an increase in the remnant polarization (Pr) was obtained. Only a few Ce atoms diffused into the underlying HfO2 film even after 600oC annealing. Ferroelectric switching tests revealed an improvement in endurance from 107 to 1010 by the capping, presumably owing to the suppression of conductive filament formation. Therefore, CeOx capping is effective in promoting the ferroelectric phase in HfO2 with high switching endurance.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

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