Integrated Heat Balance of STAR-H2 System for Hydrogen Production

CO2absorption enhanced diesel steam reforming was investigated for hydrogen production in this paper. The utilization of CO2absorbent in the reforming reactor sharply decreases the CO2level in the reacting gas and shifts the equilibrium towards hydrogen formation. This increases the diesel conversion and reforming rate of hydrocarbon at relatively low temperature. At the temperature of 600°C, reforming rate of hydrocarbon reached 95%, and that is 30 percent higher than that in traditional steam reforming reaction without absorbent. In an optimal temperature range of 545-625 °C, diesel conversion could reach near 100%. Hydrogen concentration reached 95% when using CO2absorbent, correspondingly concentrations of CO, CH4, and CO2decreased obviously, while hydrogen concentration was about 70% in conventional diesel steam reforming process. Further, a novel PEMFC system for hydrogen production was proposed by combining CO2absorption enhanced diesel steam reforming (AEDSR) with chemical-looping combustion (CLC) process, which could continuously produce hydrogen and regenerate absorbent at the same time, heat balance of steam reforming and CO2absorption reaction could also be obtained by adjusting the amount of reforming catalyst and CaO.

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Hydrogen Production, Separation and Purification for Energy

10.1049/pbpo089e ◽

2017 ◽

Cited By ~ 2

Keyword(s):

Hydrogen Production ◽

Separation And Purification

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Thermal Effectiveness of the Mitigation Techniques Tested at Beaver Creek Experimental Road Site Based on a Heat Balance Analysis: Yukon, Canada

Cold Regions Engineering 2012 ◽

10.1061/9780784412473.005 ◽

2012 ◽

Cited By ~ 4

Author(s):

J. M-Lepage ◽

G. Doré ◽

D. Fortier

Keyword(s):

Heat Balance ◽

Balance Analysis ◽

Mitigation Techniques

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Utilization of electrical charges in the pores of tofu waste for hydrogen production in water

WEENTECH Proceedings in Energy ◽

10.32438/wpe.1720 ◽

2020 ◽

pp. 124-135

Author(s):

I. N. G. Wardana ◽

N. Willy Satrio

Keyword(s):

Magnetic Field ◽

Hydrogen Production ◽

Sodium Bicarbonate ◽

Positive Charge ◽

Electrical Energy ◽

Hydrogen Sensor ◽

Water Molecules ◽

Partial Charge ◽

Delocalized Electron ◽

Water Hydrogen

Tofu is main food in Indonesia and its waste generally pollutes the waters. This study aims to change the waste into energy by utilizing the electric charge in the pores of tofu waste to produce hydrogen in water. The tofu pore is negatively charged and the surface surrounding the pore has a positive charge. The positive and negative electric charges stretch water molecules that have a partial charge. With the addition of a 12V electrical energy during electrolysis, water breaks down into hydrogen. The test was conducted on pre-treated tofu waste suspension using oxalic acid. The hydrogen concentration was measured by a MQ-8 hydrogen sensor. The result shows that the addition of turmeric together with sodium bicarbonate to tofu waste in water, hydrogen production increased more than four times. This is due to the fact that magnetic field generated by delocalized electron in aromatic ring in turmeric energizes all electrons in the pores of tofu waste, in the sodium bicarbonate, and in water that boosts hydrogen production. At the same time the stronger partial charge in natrium bicarbonate shields the hydrogen proton from strong attraction of tofu pores. These two combined effect are very powerful for larger hydrogen production in water by tofu waste.

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Analysis of electro- and thermophysical processes occurring during electrocontact baking of flour products.

Khleboproducty ◽

10.32462/0235-2508-2020-29-11-50-55 ◽

2020 ◽

Vol 29 (11) ◽

pp. 50-55

Author(s):

V.I. Maklyukov ◽

◽

E.O. Gerasimova ◽

N. V. Labutina ◽

E.N. Rogozkin ◽

...

Keyword(s):

Electrical Conductivity ◽

Theoretical Calculation ◽

Heat Balance ◽

Electric Contact ◽

Wheat Dough ◽

Baking Process ◽

Free Moisture ◽

Contact Heating ◽

The Heat Balance

The article considers the results of research conducted during electric contact heating of rye-wheat dough pieces. It is established that the electrical conductivity of the crumb dough does not depend on the total humidity of the material, but mainly on the amount of free moisture. Using the current and temperature graphs, you can imagine how free moisture changes during the baking process and the influence of the thermophysical and colloidal process on the change in the value of free moisture. Experimentally determined the amount of heat that is spent on baking 1 kg of bread. The accuracy of the theoretical calculation of this parameter in the heat balance of the baking chamber is confirmed.

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