The effects of microwave power and dielectric properties on the microwave-assisted decomposition kinetics of AIBN in n-butanol

2013 ◽  
Vol 19 (1) ◽  
pp. 299-304 ◽  
Author(s):  
Başak Temur Ergan ◽  
Mahmut Bayramoğlu
Keyword(s):  
Dielectric Properties ◽  
Microwave Power ◽  
Decomposition Kinetics ◽  
Microwave Assisted ◽  
Assisted Decomposition ◽  
Kinetics Of

scholarly journals Kinetic Study on Chlorophyll and Antioxidant Activity from Polyscias fruticosa (L.) Harms Leaves via Microwave-Assisted Extraction

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3761
Author(s):  
Thi-Thuy-Dung Nguyen ◽  
Quoc-Duy Nguyen ◽  
Thi-Van-Linh Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Microwave Power ◽  
Order Kinetic ◽  
Microwave Assisted Extraction ◽  
Total Polyphenols ◽  
Microwave Assisted ◽  
Assisted Extraction ◽  
Order Kinetic Model ◽  
High Antioxidant Activity ◽  
Kinetics Of

Polyscias fruticosa (L.) leaves contain significant bioactive compounds with high antioxidant activity such as chlorophylls, total polyphenols, etc. but these have still been underutilized. In this study, the kinetics of chlorophyll and antioxidant activity extraction from P. fruticosa leaves by microwave-assisted extraction (MAE) were investigated. Microwave power was 300, 450, or 600 (W); the ratio of material/solvent varied from 1:40 to 1:80 (g/mL). In this study, the second-order kinetic model successfully predicted the change of chlorophyll and antioxidant activity during MAE. The increase of microwave power or/and the solvent amount increased saturated extraction efficiency and the extraction rate constant. However, the saturated concentration of chlorophyll and antioxidant activity increased with the increment of microwave power and the decrease in solvent amount.

Thermal Decomposition Kinetics of Torrefied Oil Palm Empty Fruit Bunch Briquettes

2016 ◽  
Vol 10 (3) ◽  
pp. 325-328 ◽  
Author(s):  
Bemgba Nyakuma ◽  
◽  
Arshad Ahmad ◽  
Anwar Johari ◽  
Tuan Abdullah ◽  
...  
Keyword(s):  
Thermal Decomposition ◽  
Oil Palm ◽  
Decomposition Kinetics ◽  
Thermal Decomposition Kinetics ◽  
Kinetic Properties ◽  
Tg Analysis ◽  
Empty Fruit Bunches ◽  
Thermal Lag ◽  
Profile Characteristics ◽  
Kinetics Of

The study is aimed at investigating the thermal behavior and decomposition kinetics of torrefied oil palm empty fruit bunches (OPEFB) briquettes using a thermogravimetric (TG) analysis and the Coats-Redfern model. The results revealed that thermal decomposition kinetics of OPEFB and torrefied OPEFB briquettes is significantly influenced by the severity of torrefaction temperature. Furthermore, the temperature profile characteristics; Tonset, Tpeak, and Tend increased consistently due to the thermal lag observed during TG analysis. In addition, the torrefied OPEFB briquettes were observed to possess superior thermal and kinetic properties over the untorrefied OPEFB briquettes. It can be inferred that torrefaction improves the fuel properties of pelletized OPEFB for potential utilization in bioenergy conversion systems.

Thermal Decomposition Kinetics of Glyphosate (GP) and its Metabolite Aminomethylphosphonic Acid (AMPA)

2019 ◽  
Author(s):  
Milad Narimani ◽  
Gabriel da Silva
Keyword(s):  
Thermal Decomposition ◽  
Reaction Rate ◽  
Decomposition Kinetics ◽  
Rate Theory ◽  
Thermal Decomposition Mechanism ◽  
Treatment Processes ◽  
Aminomethylphosphonic Acid ◽  
Reaction Rate Theory ◽  
Decomposition Chemistry ◽  
Kinetics Of

Glyphosate (GP) is a widely used herbicide worldwide, yet accumulation of GP and its main byproduct, aminomethylphosphonic acid (AMPA), in soil and water has raised concerns about its potential effects to human health. Thermal treatment processes are one option for decontaminating material containing GP and AMPA, yet the thermal decomposition chemistry of these compounds remains poorly understood. Here, we have revealed the thermal decomposition mechanism of GP and AMPA by applying computational chemistry and reaction rate theory methods. <br>

Studies on Thermal Decomposition Kinetics of Polyvinyl Nitrate

1995 ◽  
Vol 20 (2) ◽  
pp. 91-95 ◽  
Author(s):  
S. C. Mishra ◽  
Jyotsna Pant ◽  
G. C. Pant ◽  
P. K. Dutta ◽  
U. C. Durgapal
Keyword(s):  
Thermal Decomposition ◽  
Decomposition Kinetics ◽  
Thermal Decomposition Kinetics ◽  
Polyvinyl Nitrate ◽  
Kinetics Of

Thermal Decomposition Kinetics of Ibuprofen and Naproxen Drugs Incorporated in Cellulose Acetate Matrices

2020 ◽  
Vol 394 (1) ◽  
pp. 2000156
Author(s):  
Marcos V. Ferreira ◽  
Lauro A. Pradela Filho ◽  
Regina M. Takeuchi ◽  
Rosana M. N. Assunção
Keyword(s):  
Thermal Decomposition ◽  
Cellulose Acetate ◽  
Decomposition Kinetics ◽  
Thermal Decomposition Kinetics ◽  
Kinetics Of

Study of color kinetics of banana (Musa cavendish) under microwave drying by application of image analysis

2020 ◽  
pp. 108201322098133
Author(s):  
Sagar Nagvanshi ◽  
Subbarao Kotra Venkata ◽  
TK Goswami
Keyword(s):  
Microwave Power ◽  
Vision System ◽  
Power Level ◽  
Microwave Drying ◽  
Slice Thickness ◽  
Order Kinetic ◽  
Drying Time ◽  
Volumetric Heating ◽  
Kinetics Of ◽  
Microwave Power Level

Microwave drying works on the volumetric heating concept promoted by electromagnetic radiation at 0.915 or 2.450 GHz. In this study, banana ( Musa Cavendish) was taken as the sample and treated under microwave drying. The effect of two process variables, namely slice thickness (2, 3.5, and 5 mm) and microwave power (180 W, 360 W, and 540 W), were studied on drying kinetics and color kinetics. It was observed that the inverse variation relationship exists between drying time and microwave power level while drying time and slice thickness exhibited a direct variation relationship. A Computer Vision System (CVS) was developed to measure the color values of banana in CIELab space using an algorithm written in MATLAB software. Once the color parameters were obtained, they were fitted in First and Zero-order kinetic models. Both models were found to describe the color values adequately. This study concludes that microwave drying is a promising dehydration technique for banana drying that reduces the significant time of drying. Application of CVS is an excellent approach to measure the surface color of banana.

scholarly journals Thermal Stability and Decomposition Kinetics of 1-Alkyl-2,3-Dimethylimidazolium Nitrate Ionic Liquids: TGA and DFT Study

Materials ◽  
2021 ◽  
Vol 14 (10) ◽  
pp. 2560
Author(s):  
Jianwen Meng ◽  
Yong Pan ◽  
Fan Yang ◽  
Yanjun Wang ◽  
Zhongyu Zheng ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Density Functional Theory ◽  
Ionic Liquids ◽  
Density Functional ◽  
Density Functional Theory Calculations ◽  
Nitrogen Atmosphere ◽  
Decomposition Kinetics ◽  
Heating Rates ◽  
Functional Theory ◽  
Kinetics Of

The thermal stability and decomposition kinetics analysis of 1-alkyl-2,3-dimethylimidazole nitrate ionic liquids with different alkyl chains (ethyl, butyl, hexyl, octyl and decyl) were investigated by using isothermal and nonisothermal thermogravimetric analysis combined with thermoanalytical kinetics calculations (Kissinger, Friedman and Flynn-Wall-Ozawa) and density functional theory (DFT) calculations. Isothermal experiments were performed in a nitrogen atmosphere at 240, 250, 260 and 270 °C. In addition, the nonisothermal experiments were carried out in nitrogen and air atmospheres from 30 to 600 °C with heating rates of 5, 10, 15, 20 and 25 °C/min. The results of two heating modes, three activation energy calculations and density functional theory calculations consistently showed that the thermal stability of 1-alkyl-2,3-dimethylimidazolium nitrate ionic liquids decreases with the increasing length of the alkyl chain of the substituent on the cation, and then the thermal hazard increases. This study could provide some guidance for the safety design and use of imidazolium nitrate ionic liquids for engineering.

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