scholarly journals Thermodynamic and mechanical characterisation of kaolin clay

2014 ◽  
Vol 16 (1) ◽  
pp. 28-35 ◽  
Author(s):  
I. Hammouda ◽  
D. Mihoubi
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Young Modulus ◽  
Rheological Characterization ◽  
Viscoelastic Parameters ◽  
Mechanical Characterisation ◽  
Gab Model ◽  
Desorption Enthalpy ◽  
The Relationship

Abstract This study deals with experimental thermodynamic and rheological characterization of kaolin. Water sorption isotherms of kaolin were determined for three temperatures (30, 50 and 70°C). Desorption isotherms were fitted by using five models (GAB, BET, Henderson modified, Adam and Shove, Peleg) among the most used ones in literature. The GAB model was found to be the most suitable for describing the relationship between equilibrium moisture content and water activity for the whole range of temperature (30-70°C) and relative humidity(0-100%). Desorption enthalpy and entropy were determined. The desorption enthalpy decreases with increasing moisture content. The density and the shrinkage of the material and the Young’s modulus variations as a function of moisture content were determined experimentally. The Young modulus varies between 0.1 MPa and 14 MPa. The viscoelastic parameters of kaolin were also determined by using a series of Prony.

scholarly journals Shear Strength Characterization of Bauxite Deposits in Kuantan, East Coast Malaysia

2019 ◽  
Vol 8 (3S3) ◽  
pp. 404-407
Keyword(s):  
Shear Strength ◽  
Moisture Content ◽  
East Coast ◽  
Field Performance ◽  
Friction Angle ◽  
Parent Rock ◽  
Index Tests ◽  
Strength Characterization ◽  
The Relationship

Engineering characterization which are useful for "temperate" zone soils usually fail to predict the field performance of bauxitic soils, because the index tests upon which the characterization are based are not always reproducible for bauxitic soils. Fifteen (15) bauxitic soil of undisturbed and disturbed samples from 3 distinct sites in Kuantan, all derived from basalt parent rock but representing various stages of weathering were subjected to engineering and mineralogic tests. Values for cohesion and friction angles are evaluated. Soils from Semambu has the highest moisture content of 33.27%, the cohesion value is however lower compared to Bukit Goh which has moisture content of 21.74%. Study are further done to discover the relationship with cohesion and friction angles. Thus, by measuring the cohesion and friction angle can evaluate the performance of bauxite shear strength.

The Rheological Characterization of the Writing Performance of Carbon Black Gel Ink

2009 ◽  
Vol 66 ◽  
pp. 139-142 ◽  
Author(s):  
Ji Jun Qian ◽  
Ai Ping Chen ◽  
Zhong Xin Liu ◽  
Chun Zhong Li
Keyword(s):  
Shear Stress ◽  
Shear Rate ◽  
Carbon Black ◽  
Rheological Parameters ◽  
Rheological Characterization ◽  
Writing Performance ◽  
Strong Shear ◽  
The Common ◽  
The Relationship

The rheological properties of carbon black gel ink were investigated by measurement the relationship between shear stress and shear rate. The fitting to the common rheological curve of gel ink with Hersegel-Bulkley equation was introduced. And the rheological parameters used to characterize the writing properties of gel ink were proposed. The results indicated that the gel ink system possessed strong shear-thinning ability. And the writing performance of the gel ink could be characterized with rheological parameters comprehensively.

Equilibrium Moisture Content Models for Lafun

2008 ◽  
Vol 4 (2) ◽  
Author(s):  
Olusegun J Oyelade
Keyword(s):  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Adsorption Isotherms ◽  
Gravimetric Method ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Keeping Quality ◽  
Moisture Sorption Isotherms ◽  
Process Operation ◽  
The Relationship

Insights into the relationship between the air relative humidity (water activity (aw)) and equilibrium moisture content of food materials is essential to maintain good keeping quality and optimize process operation. The adsorption isotherms for cassava flour (lafun) were investigated with the static gravimetric method. Concentrated acid (H2SO4) solutions were used to vary the micro-climate in the study and presented in an easy-to-use template-like format over the range of temperature (27- 40oC) and aw (0.10-0.80) usually experienced in the tropical environment. The experimental data were compared with five widely recommended models in the literature for food sorption isotherms (GAB, modified GAB, modified Oswin, modified Henderson & modified Chung-Pfost). The moisture sorption isotherms were sigmoidal in shape and were influenced by temperature. The modified Oswin model was found to be most adequate whilst the modified GAB appears not suitable to model the adsorption isotherms for lafun.

Rheological Properties of Diluted Pummelo Juice as Affected by Three Different Concentrations

2008 ◽  
Vol 4 (5) ◽  
Author(s):  
Teong Guan Chuah ◽  
Samaneh Keshani ◽  
Nyuk L Chin ◽  
Mun Chien Lau ◽  
Daniel S.J. Chin
Keyword(s):  
Regression Analysis ◽  
Moisture Content ◽  
Power Law ◽  
Chemical Characterization ◽  
Proximate Analysis ◽  
Power Law Model ◽  
Rheological Characterization ◽  
Physico Chemical ◽  
Strong Shear

Pummelo is a popular fruit that has great potential to be commercialized. The physico-chemical characterization of pummelo juice such as proximate analysis, pH, moisture content, protein, fat, carbohydrate, ash and fibre contents are investigated. The rheological characterization of pummelo juice was modeled by several models, such as Bingham, Power Law and Casson models. Regression analysis shows good agreements for all three models applied in this study. Pummelo juice exhibits pseudoplastic behaviour under the conditions tested, as indicated by flow behaviour indices (n) ranging from 0.1 to 0.9 from power law model, indicating strong shear-thinning behaviour.

The prediction of moisture adsorption isotherm for sucrose powder in Côte d’Ivoire

2018 ◽  
Vol 6 (04) ◽  
Author(s):  
Yué Bi Yao Clément ◽  
Akmel Djédjro Clément ◽  
Tano Kablan
Keyword(s):  
Adsorption Isotherm ◽  
Moisture Content ◽  
Water Activity ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Least Square ◽  
Moisture Adsorption ◽  
Wide Range ◽  
Gab Model ◽  
And Storage

Moisture sorption isotherms play an essential role in preservation and storage of dehydrated food. To study the behavior of sucrose, it’s moisture adsorption isotherm was investigated using the static gravimetrique method at laboratory temperature (29 ±1°C) in a water activity range (aw) of 0.07-0.97. The results showed that the equilibrium moisture content of sucrose increase substantially above aw = 0.6. The moisture adsorption isotherm was sigmoid in shap, showing a type III BET isotherm. The data obtained were fitted to several models including two-parameter (BET, Hasley, Kuhn and Oswin), three parameter (GAB). A non-linear least square regression analysis was used to evaluate the models constants. The GAB model best fitted the experimental data in the wide range of water activity. The best fitted equation provide a sound basis for futur work on the drying and storage of sucrose. The accurate moisture content and the stability profile of sucrose were determined. The results of determination show that sucrose powder was stable below 7.7% RH at 29°C. The content of water adsorbed in the monomolecular layer was calculated (GAB Xm=0.950 g H2O/100 g solids; BET Xm= 1.072 g H2O/100 g solids).

Synthesis and Characterization of TiO2 Reinforced Al6061 Composites

2017 ◽  
Vol 26 (1) ◽  
pp. 096369351702600 ◽  
Author(s):  
G B Veeresh Kumar ◽  
P S Shivakumar Gouda ◽  
R Pramod ◽  
C S P Rao
Keyword(s):  
Aluminum Matrix ◽  
Tribological Characteristics ◽  
Dry Sliding Wear ◽  
Aluminum Matrix Composites ◽  
Matrix Composites ◽  
Mechanical Characterisation ◽  
The Matrix ◽  
Mechanical And Tribological Characteristics ◽  
The Relationship

This article presents the investigative work carried out to study the relationship between the physical, mechanical and tribological characteristics of aluminum matrix composites reinforced with Titanium dioxide (TiO2). The powder metallurgy route of production was followed to produce the composites (Al6061 containing 3 wt% TiO2). The composites were subjected to sequences of physical, mechanical and tribological investigations. The outputs of the experiments done indicate that the increase in TiO2 fillers increase the density of the composite and the values accepted by the rule of mixtures. The result of mechanical characterisation of Al6061-TiO2 composites was noticed to increase significantly with higher TiO2 content in the matrix, with loss in ductility. The dry sliding wear studies of Al6061-TiO2 composite showed greater wear resistance than Al6061 matrix and the composite containing higher filler content displayed the superior physical, mechanical and tribological characteristics.

Modeling of the Equilibrium Moisture Content (EMC) of Tarragon (Artemisia Dracunculus L.)

2005 ◽  
Vol 1 (5) ◽  
Author(s):  
Akbar Arabhosseini ◽  
Willem Huisman ◽  
Anton van Boxtel ◽  
Joachim Müller
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Relative Deviation ◽  
Artemisia Dracunculus ◽  
Significant Difference ◽  
Moisture Sorption Isotherms ◽  
The Relationship

The equilibrium moisture content of tarragon, Artemisia dracunculus L. (stem and leaf separately) was determined by using the saturated salt solutions method at three temperatures (25, 50 and 70°C) within a range of 5 to 90% relative humidity. Both adsorption and desorption methods were used for stem and leaf of two varieties: Russian and French tarragon. Experimental curves of moisture sorption isotherms were fitted by modified Henderson, modified Halsey, modified Oswin, modified Chung-Pfost and GAB equations and evaluated by residual sum squares, standard error of estimate and mean relative deviation. The modified Halsey and GAB equations were found to be the most suitable for describing the relationship among equilibrium moisture content, relative humidity and temperature. There was no significant difference between the equilibrium moisture content of the Russian and French tarragon.

Moisture desorption isotherms of fresh Jamun (Syzygium cumini) fruit

2017 ◽  
Vol 51 (03) ◽  
Author(s):  
S. Biswal ◽  
M. Mohapatra ◽  
M. K. Panda ◽  
S. K. Dash
Keyword(s):  
Moisture Content ◽  
Sorption Isotherms ◽  
Model Parameters ◽  
Desorption Isotherms ◽  
Predicted Values ◽  
Temperature Levels ◽  
Gab Model ◽  
Monolayer Moisture ◽  
Increasing Temperature ◽  
Moisture Desorption

<span>Moisture desorption isotherms of fresh Jamun fruit, were investigated using the methods of AOAC. Equilibrium moisture content of the samples were measured at three temperature levels viz., 5, 10 and 25 °C and nine relative humidity conditions in the range of 10-90% approximately using MSI jar. The sorption isotherms of jamun fruit followed type III (J-shaped) isotherms, characteristic of high sugar products. The reverse temperature effect occurred at water activity, aw &gt;0.75, resulting in a crossing over of the sorption curves for the adsorption isotherms only. The application of the GAB model to the experimental data, using direct nonlinear regression analysis, provided agreement between the experimental and predicted values. The GAB model parameters monolayer moisture content (Mo) and heat of sorption for monolayer (C) were found to decrease with increasing temperature.</span>

scholarly journals Modelling Thermodynamic Properties of Banana Waste by Analytical Derivation of Desorption Isotherms

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Harvey A. Villa-Vélez ◽  
Henry A. Váquiro ◽  
José Bon ◽  
Javier Telis-Romero
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Isosteric Heat ◽  
Effect Of Temperature ◽  
Agricultural Product ◽  
Different Temperatures ◽  
Desorption Isotherms ◽  
Gab Model ◽  
Processing And Storage ◽  
The Relationship

Banana is an agricultural product of great economic importance for various developing countries. The relationship between moisture content and water activity provides useful information for the processing and storage of banana waste. The water activity and moisture content of three banana (Mussa spp. Haploid AAB cv. Nanica) waste items were analyzed to determine the desorption isotherms at six different temperatures (20, 30, 40, 50, 60 and 70°C). The desorption isotherms of the peel, pedicel and pulp of overripe bananas were determined in wide ranges of moisture content (0.001–6.360 kg kg-1 d.b.) and water activity (0.02–0.907). The theoretical GAB model was used for modelling the desorption isotherms. An analytical solution of the Clausius-Clapeyron equation was proposed to compute the isosteric heat of sorption, the differential entropy and Gibbs’ free energy by way of the GAB model when the effect of temperature on the hygroscopic equilibrium was considered.

Determination of Moisture Sorption Isotherms of Jasmine Rice Crackers Using BET and GAB Models

2006 ◽  
Vol 12 (6) ◽  
pp. 459-465 ◽  
Author(s):  
U. Siripatrawan ◽  
P. Jantawat
Keyword(s):  
Moisture Content ◽  
Water Activity ◽  
Sorption Isotherms ◽  
Moisture Sorption ◽  
Sorption Data ◽  
Heat Of Sorption ◽  
Moisture Sorption Isotherms ◽  
Jasmine Rice ◽  
Gab Model ◽  
Best Fit

Moisture sorption isotherms of Thai Jasmine rice crackers were determined at 30, 45 and 60°C over a water activity range of 0.10 to 0.95 using a static gravimetric technique. Moisture sorption isotherms of rice crackers exhibited the sigmoid (Type II) shape. The moisture content of rice crackers decreased as temperature increased at a given water activity of the storage environment. The Brunauer, Emmett and Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were applied to fit the experimental data. The isosteric heat of sorption at different moisture levels was also determined using the Clausius–Clapeyron thermodynamic equation. A nonlinear regression analysis method was determined to evaluate the parameters of sorption equations. The criteria used to evaluate the goodness of fit of each model were the mean relative percentage deviation modulus (E) and the percentage root mean square error (RMSE). The more extended range of application of the GAB equation over the BET equation was evident. The GAB model gave the best fit to the experimental sorption data for a wide range of water activity (0.10–0.95) while the BET model gave the best fit for a water activity range of less than 0.60. The GAB model is considered suitable to predict the moisture sorption isotherm of rice crackers since it gave low E and RMSE values. The heat of sorption values of rice crackers were found to be large at low moisture content and decreased with an increase in food moisture content.

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