scholarly journals Characteristics of biochar pellets from corn straw under different pyrolysis temperatures

2018 ◽  
Vol 5 (8) ◽  
pp. 172346 ◽  
Author(s):  
Xianjun Xing ◽  
Fangyu Fan ◽  
Wen Jiang
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Clean Energy ◽  
Proximate Analysis ◽  
Mechanical Resistance ◽  
Corn Straw ◽  
Heating Value ◽  
Physico Chemical ◽  
Different Temperatures ◽  
Biomass Resources

Biomass resources have the potential to produce clean-energy. However, their physico-chemical properties are inferior to those of coal, and thus, biomass resources are not regarded as ideal feedstock for industrial application. In the present study, the pyrolysis of corn (maize) straw pellets was performed under different temperatures (400, 450, 500, 550 and 600°C) at a 10°C min −1 heating rate and 30 min residence time, and the characteristics of biochar pellets were carefully investigated, particularly their elemental composition, hydrophobicity and mechanical resistance. Fourier transform infrared, proximate analysis and scanning electron microscopy were performed. Results indicated that the mass and energy yields of the biochar pellets decreased from 35.46 to 28.65% and from 50.17 to 45.52%, respectively, at increased temperature. Meanwhile, the higher heating value of the biochar pellets increased from 15.45 MJ kg −1 in the raw materials to 21.86 and 24.55 MJ kg −1 in the biochar produced at 400 and 600°C, respectively. In addition, biochar pellets showed good hydrophobicity, which benefited their storage and transportation, though mechanical resistance decreased. The pellets had compact structures, regular shapes and weakened or no functional groups in contrast with raw pellets, and these properties played important roles in the improvements.

scholarly journals CARACTERIZAÇÃO FÍSICA E QUÍMICA DA BIOMASSA USADA COMO COMBUSTÍVEL SÓLIDO EM UMA CALDEIRA

Química Nova ◽  
2020 ◽  
Author(s):  
Natália Carvalho ◽  
João Barros ◽  
Diego Silva ◽  
Gabriela Nakashima ◽  
Fábio Yamaji
Keyword(s):  
Chemical Properties ◽  
Chemical Characterization ◽  
Proximate Analysis ◽  
Mechanical Resistance ◽  
Moisture Determination ◽  
Energy Potential ◽  
Heating Value ◽  
Physical And Chemical Characterization ◽  
Physical And Chemical

PHYSICAL AND CHEMICAL CHARACTERIZATION OF BIOMASS USED AS SOLID FUEL IN A BOILER. Biomass is a renewable energy source most used in the world, however, depending on the chemical properties and origin of the material used as biofuel, the amount of ash generated during combustion can be high, harming the energetic harnessing. The objective of this study was to characterize chemically and physically biomass: bark, sawdust, and urban pruning; used for energy generation. Also, part of the study was the physical characterization of briquettes produced from these materials. The analyzes performed to characterize the biomass were: moisture determination, higher heating value, proximate analysis and chemical composition - extractives, lignin and holocellulose contents. Subsequently, the biomass was briquetted and the mechanical properties of the briquettes were tested. The results showed that all biomass (bark, sawdust, and urban pruning) has the energy potential to be used in the industry. T1 briquettes (100% bark) showed the highest mechanical resistance. However, the formation of blends should be sought to minimize the ash content in the boiler. Thus, blends T2 and T3 can be considered as the best alternatives for the company.

scholarly journals Investigation of Physico-Chemical Properties of Simaruoba Methyl Ester and Diesel Blends

2018 ◽  
Vol 7 (4.5) ◽  
pp. 138
Author(s):  
Basavaraj R. Hosmani ◽  
Vadiraj V. Katti
Keyword(s):  
Methyl Ester ◽  
Kinematic Viscosity ◽  
Volume Fraction ◽  
Standard Procedure ◽  
Chemical Properties ◽  
Flash Point ◽  
Volume Percentage ◽  
Heating Value ◽  
Physico Chemical ◽  
Different Temperatures

This paper presents the experimental study of physico-chemical properties of Simarouba methyl ester and diesel blends at the different temperatures and with varying volume percentage of Simarouba methyl ester in the blend. Blends are prepared adding different volume fraction of Simarouba methyl ester to neat diesel. The percentage of Simarouba methyl ester added to diesel is 10% to 90%, the prepared blends are stirred well for mixing of methyl ester and diesel. The prepared blends are kept in closed container for 24 hours for observation of separation of blends. It is observed that there is no separation of Simarouba methyl ester and diesel. Experiments are carried out to find density, kinematic viscosity, flash point and heating value of blends. These properties are investigated using standard equipments with standard procedure. Viscosity is determined by using standard Red-Wood viscometer with standard procedure of methyl ester and diesel blends at different temperatures. It is observed that as volume fraction of Simarouba methyl ester increases in the blend density, kinematic viscosity, flash point increases and heating value decreases. The percentage decrease in kinematic viscosity is more at lower temperature compared to higher temperature. Correlations for estimation of viscosity and density of blends at different temperatures are proposed.  

PREPARATION OF POLYHERBAL DISPERSIBLE TABLET AND EVALUATION BY RP-HPLC

INDIAN DRUGS ◽  
2020 ◽  
Vol 57 (04) ◽  
pp. 32-39
Author(s):  
Divya Hegde ◽  
◽  
Kirankumar Hullatti ◽  
Vishakha Parab Gaonkar ◽  
Uday Kumar Bolmal
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Hplc Method ◽  
Piper Nigrum ◽  
Piper Longum ◽  
Rp Hplc ◽  
Physico Chemical ◽  
Poor Patient Compliance ◽  
Dispersible Tablet ◽  
Acceptance Range

The aim of the present study was to convert an Ayurvedic formulation, “trikatu churna”, into a polyherbal dispersible tablet. Standardization parameters were performed for raw materials, trikatu churna and its extract. The standardized extract was further used for formulation of the dispersible tablet. The evaluation of raw materials, trikatu churna, trikatu extract and dispersible tablet was done using preliminary phytochemical and physico-chemical tests. The pre- and post-compression parameters for polyherbal dispersible tablet formulation were within the acceptance range. The piperine content in Piper nigrum, Piper longum, trikatu extract and formulation was found to be 2.884mg/mL, 0.515mg/gm, 0.303mg/gm and 0.357mg/gm, respectively. The developed RP-HPLC method was found to be precise, accurate and reproducible for the estimation of piperine in raw materials and dispersible tablet. It can be concluded that the prepared dispersible tablet has overcome the disadvantages of churna, such as poor patient compliance and pungent taste, without altering its dose and chemical properties.

scholarly journals Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 792
Author(s):  
Nurul Izzah Khalid ◽  
Nurul Shaqirah Sulaiman ◽  
Norashikin Ab Aziz ◽  
Farah Saleena Taip ◽  
Shafreeza Sobri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Industry ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Electrolyzed Water ◽  
Optimum Parameters ◽  
Physico Chemical ◽  
Different Types ◽  
Different Temperatures ◽  
Optimized Conditions

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

scholarly journals Agro-residues and weed biomass as a source bioenergy: Implications for sustainable management and valorization of low-value biowastes

2019 ◽  
Vol 8 (3) ◽  
pp. 243-251 ◽  
Author(s):  
Utsab Deb ◽  
Nilutpal Bhuyan ◽  
Satya Sundar Bhattacharya ◽  
Rupam Kataki
Keyword(s):  
Chemical Properties ◽  
Calorific Value ◽  
Sem Analysis ◽  
Paddy Straw ◽  
Energy Product ◽  
Content Ratio ◽  
Physico Chemical ◽  
Biomass Resources ◽  
The Face ◽  
Noxious Weed

Biomass resources are gaining increasing importance world over due to their ease of conversion to various energy product in the face of depleting fossil fuel store and increasing environmental concerns over their use. The present work elucidates different physico-chemical properties of three biomasses, paddy straw (PS)- an agricultural residue, spent paddy straw obtained after mushroom cultivation (SS), and a noxious weed (Parthenium hysterophorus; PR) to understand their properties and to explore the feasibility of using them as feedstocks in different biomass to bioenergy conversion routes. In addition to physico-chemical analysis, biochemical analysis of these biomasses along with XRD, thermogravimetric analysis, FTIR and SEM analysis have been carried out. Present study suggests that PS is a better choice as feedstock compared to both PR and SS. The calorific value to ash content ratio is more in PS (1.13) as compared to PR (1.06) and SS (0.84). Thus, it may be inferred that the biomasses in question are at par with commonly used bio-energy feedstocks like sugarcane bagasse and corn cob. ©2019. CBIORE-IJRED. All rights reserved

scholarly journals A study on Apple ber to identify the suitability of new product development

2020 ◽  
Vol 7 (1) ◽  
pp. 61-69
Author(s):  
S Mathangi ◽  
J P Maran
Keyword(s):  
Product Development ◽  
New Product Development ◽  
New Products ◽  
Chemical Properties ◽  
New Product ◽  
Proximate Analysis ◽  
Physico Chemical ◽  
The World ◽  
The One ◽  
Powdered Form

This study emphasis on the physico-chemical properties of a new ber variety (Apple ber) originated in Thailand and slowly emerging in many parts of the world. The analysis is done under two different conditions the one being controlled and second one is blanched. The analysis revealed that the controlled condition is superior in physico-chemical properties than the blanched one. Also, proximate analysis was carried out on the fruit and its powdered form. In this analysis also controlled condition parameters were ahead of blanched. New products were developed with the Apple ber powder.

scholarly journals Study on Varying Salt Level and Storage Time on Physico-Chemical and Sensory Quality of Beef Nugget

2014 ◽  
Vol 24 (1-2) ◽  
pp. 149-158
Author(s):  
MAK Talukder ◽  
MA Hashem ◽  
SME Rahman ◽  
MS Islam ◽  
MM Hossain ◽  
...  
Keyword(s):  
Storage Time ◽  
Sensory Quality ◽  
Storage Temperature ◽  
Chemical Properties ◽  
Salt Level ◽  
Physico Chemical ◽  
Significant Difference ◽  
Different Temperatures ◽  
And Storage

The experiment was conducted to find out the effect of salt and storage temperature on the physico-chemical properties of beef nugget. For this purpose nugget samples were divided into two parts; one is called fresh nugget and another is preserved nugget at different temperatures. Then the fresh samples as well as the preserved samples were divided into four subdivisions. Then these are treated with different salt levels (0, 1.5, 3 and 5% salt level). The preserved samples were stored at 4oC and -20oC. Samples preserved at 4oC were stored in the refrigerator for 21 days and were analyzed on 7th day, 14th day and 21th day and samples preserved at -20oC were stored in the refrigerator for 60 days and were analyzed on 15th day, 30th day, 45th day and 60th day of preservation. Dry matter and Ash content of all the samples increased significantly (P<0.01) with the advancement of storage time and salt level. CP% of fresh samples was 22.31, 20.55, 20.13 and 20.55 at 0, 1.5, 3 and 5% salt concentration. CP, DM, Ash and Fat also varied among the samples significantly (P<0.01). Highly significant difference is observed in preserved samples than in fresh samples at different salt levels. Fresh nugget treated with 1.5% salt found to be more acceptable in terms of sensory evaluation. So we recommend fresh nugget to be best for consumption.DOI: http://dx.doi.org/10.3329/pa.v24i1-2.19280 Progress. Agric. 24(1&2): 149 - 158, 2013

scholarly journals PREPARATION AND CHARACTERIZATION OF CARBON FROM THE FRUIT OF BRAZIL NUT TREE ACTIVATED BY PHYSICAL PROCESS

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Michelle Ferreira da Silva Rimoli ◽  
Roberta Martins Nogueira ◽  
Stela Regina Ferrarini ◽  
Pryscila Machado de Castro ◽  
Evaldo Martins Pires
Keyword(s):  
Activated Carbon ◽  
Raw Materials ◽  
Chemical Properties ◽  
Internal Surface ◽  
Physical Activation ◽  
Brazil Nut ◽  
Internal Surface Area ◽  
Activation Temperature ◽  
Different Temperatures ◽  
Physical And Chemical

ABSTRACT Activated carbon is the name of a big group of materials that presents high degree of porosity and, consequently, an extended internal surface area, with physical and chemical adsorption properties. Innumerous raw materials can be used as precursors, especially biomass. The objective of this study was to obtain activated carbon from physical activation of the fruit of Brazil nut tree (“ouriço”) and to evaluate its physical and chemical properties in function of the differences between the temperatures and atmospheres of activation. The samples were carbonized at 3 different temperatures and the carbons were activated under atmosphere saturated by CO2 or steam. The results showed the influence of activation temperature and atmosphere on physicochemical characteristics of carbon. The carbon from woody Brazil nut seed capsule activated by CO2 and steam at different temperatures had a microporous profile, indicating its use to adsorb organic molecules of small dimensions. Basic characteristic was observed on samples and the carbon produced was thermally stable. Best quality was attributed to carbon activated by steam at 800 °C.

scholarly journals Relations between the sensory properties and fat ingredients of lipsticks

OCL ◽  
2018 ◽  
Vol 25 (5) ◽  
pp. D502 ◽  
Author(s):  
Hélène de Clermont-Gallerande ◽  
Sarah Abidh ◽  
Alexandre Lauer ◽  
Séverine Navarro ◽  
Gérard Cuvelier ◽  
...  
Keyword(s):  
Raw Materials ◽  
Sensory Properties ◽  
Lead Times ◽  
Mechanical Resistance ◽  
Target Market ◽  
Physico Chemical ◽  
The Impact ◽  
Simplified Formula

Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick. The impact of the ingredients on the sensory properties and the quality of the lipsticks needs to be understood, so that the formulation can be more effective and the sensory properties can be precisely adjusted to the target market. During this study, multidimensional correlations were made between the percentage of ingredients, their physico-chemical specifications and the sensory properties of the raw materials on their own or the lipsticks. The objective of this study is to predict the sensory properties of lipsticks from the physico-chemical specifications of the ingredients. It is in effect quicker to access the physical data than the sensory descriptions. The lipsticks were made using a simplified formula, evaluated in a sensory analysis and their physico-chemical characteristics were measured. The relationships between the sensory properties, the ingredient specifications and their percentage of use in the formula were highlighted. The results confirm the major role of the viscosity of oils and the wax used in the formula on the sensory and mechanical properties of the lipstick. It is therefore possible to modify the sensory properties, for example to adjust the shininess of a lipstick, without altering its mechanical resistance. This opens up opportunities for developing innovative sensory textures in short lead times.

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