Characterization of Automotive Paint Sludge (APS) for Chemical/Energy Recovery via Microwave Assisted Pyrolysis

2015 ◽  
Vol 1113 ◽  
pp. 236-241 ◽  
Author(s):  
Zakiuddin Januri ◽  
Norazah Abdul Rahman ◽  
Siti Shawalliah Idris ◽  
Sharmeela Matali ◽  
Shareena Fairuz Abdul Manaf
Keyword(s):  
Energy Recovery ◽  
Chemical Characterization ◽  
High Water ◽  
Volatile Matter ◽  
High Water Content ◽  
Microwave Assisted ◽  
Automotive Paint ◽  
Paint Sludge ◽  
Physical And Chemical

This paper reported on the characterization of the Automotive Paint Sludge (APS) via several characterisation technique. It is an essential to search the physical and chemical characterization of the automotive paint sludge sample for further microwave assisted pyrolysis experiment for chemical and energy recovery from APS. APS contains about 2.9%, 2.4%, 75.9% and 3.2% of ash, moisture, volatile matter and fixed carbon content respectively. Both wet and dried APS samples show similar FTIR peak at the hydrocarbon region while wet sample have high water content. Meanwhile zero moisture (ZM) sample loss almost 90% of its content on the hydrocarbon. This shows that wet automotive paint sludge samples can be used in the microwave pyrolyzer without any pretreatment and the water can act as an absorbance to microwave radiation. While APS itself contains about 22.6 MJkg-1of energy. Furthermore, melting temperature of automotive paint sludge are in the range of 260 °C to 500 °C with the enthalpy in the range of 40 J/g to 300 J/g. Chemical composition of APS for all three conditions can be described as C38H10N9S, C102H9N21S and C85H8N21S for wet sample, open air dry sample and zero moisture sample respectively.

scholarly journals Physical and Chemical Characterization of an Oyster Hemagglutinin

1969 ◽  
Vol 244 (15) ◽  
pp. 4128-4135
Author(s):  
R T Acton ◽  
J C Bennett ◽  
E E Evans ◽  
R E Schrohenloher
Keyword(s):  
Chemical Characterization ◽  
Physical And Chemical Characterization ◽  
Physical And Chemical

Physical and Chemical Characterization of Asphalt (Bitumen) Paving Exposures

2007 ◽  
Vol 4 (sup1) ◽  
pp. 209-216 ◽  
Author(s):  
Robert F. Herrick ◽  
Michael D. McClean ◽  
John D. Meeker ◽  
Leonard Zwack ◽  
Kevin Hanley
Keyword(s):  
Chemical Characterization ◽  
Physical And Chemical Characterization ◽  
Physical And Chemical

scholarly journals Physical and chemical characterization of masa and tortillas from parental lines, crosses, and one hybrid

2017 ◽  
Vol 31 (1) ◽  
pp. 129-138 ◽  
Author(s):  
C. Valderrama-Bravo ◽  
A. Domínguez-Pacheco ◽  
C. Hernández-Aguilar ◽  
R. Zepeda-Bautista ◽  
A. del Real-López ◽  
...  
Keyword(s):  
Grain Quality ◽  
Chemical Characterization ◽  
Starch Granules ◽  
Grain Hardness ◽  
Crude Fiber Content ◽  
Viscoelastic Parameters ◽  
Maize Genotypes ◽  
Quality Product ◽  
Physical And Chemical

Abstract In maize plant breeding aimed at producing a hybrid, it is necessary to characterize the parents and hybrids by their agronomic aspects and grain quality so that the processing industry may offer consumers a quality product and also improve its efficiency. This study evaluated the viscoelastic parameters of masa and the chemical and texture properties of tortillas obtained from parent lines (M-54, M55, and CML-242), two single crosses (M54xM55 and M55xM54), and one hybrid (H-70). The morphology of the maize grains and tortillas was analyzed using scanning electron microscopy. The firmness of masa obtained from CML-242 and H-70 maize was higher than that from the other maize genotypes. M-54 tortillas showed the lowest crude fiber content. Otherwise, tortillas obtained from the M55xM54 hard grain had the lowest fat content and extensibility, while H-70 tortillas showed an intermediate breaking point and extensibility. M-54 and M54xM55 tortillas were softer due to their more swollen starch granules. In contrast, rigid tortillas were obtained from CML-242 and H-70. Grain hardness causes different morphology in starch and tortilla of maize genotypes. However, grain hardness did not influence the characteristics of texture in tortillas.

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