Dew point temperature as an invariant replacement for relative humidity for advanced perovskite solar cell fabrication systems

2018 ◽  
Vol 6 (42) ◽  
pp. 20695-20701 ◽  
Author(s):  
Yohan Ko ◽  
Chanyong Lee ◽  
Youbin Kim ◽  
Yechan Kim ◽  
Yong Ju Yun ◽  
...  

We highlight dew point temperature as a universal parameter affecting the formation of organic–inorganic halide perovskite films.

2021 ◽  
Author(s):  
Weijie Xu ◽  
Trey Daunis ◽  
Robert Piper ◽  
Juan Carlos Batres ◽  
Shubham Patil ◽  
...  

2017 ◽  
Vol 4 (14) ◽  
pp. 12651-12656 ◽  
Author(s):  
Argha Dey ◽  
Abhishek Dhar ◽  
Subhasis Roy ◽  
Bhaskar Chandra Das

2012 ◽  
Vol 110 (3) ◽  
pp. 385-393 ◽  
Author(s):  
P. Hosseinzadeh Talaee ◽  
A. A. Sabziparvar ◽  
Hossein Tabari

OALib ◽  
2021 ◽  
Vol 08 (12) ◽  
pp. 1-13
Author(s):  
Enoch O. Elemo ◽  
Efua A. Ogobor ◽  
Benjamin G. Ayantunji ◽  
Otonye E. Mangete ◽  
George A. Alagbe ◽  
...  

2020 ◽  
Vol 28 ◽  
pp. 460-476
Author(s):  
Rodrigo Victor Moreira ◽  
Jefferson Luiz Gomes Correa ◽  
Ednilton Tavares de Andrade ◽  
Roney Alves da Rocha

The mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature.


Author(s):  
Amani H. Alfaifi ◽  
Sean P. Dunfield ◽  
Ariel E. Hasse ◽  
Bryon W. Larson ◽  
Matthew O. Reese ◽  
...  

2019 ◽  
Vol 11 (12) ◽  
pp. 11537-11544 ◽  
Author(s):  
Yeonkyeong Ju ◽  
So Yeon Park ◽  
Kyung Mun Yeom ◽  
Jun Hong Noh ◽  
Hyun Suk Jung

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