Results 101 to 110 of about 218,411 (312)

Toward Low‐Consumable Anodes: Process Simulation and Prospective Life Cycle Assessment of NiFe2O4‐NiO‐Ni‐Cu vs. Prebaked Anodes for Aluminum Production with use of Molten Salt Electrolysis

Advanced Engineering Materials, EarlyView.
Low‐consumable nickel ferrite‐based anodes for the Hall–Héroult process are compared with conventional prebaked carbon anodes using thermodynamic simulation and prospective life cycle assessment under contrasting future electricity system pathways from 2025 to 2050.
Felipe Alejandro Garcia Paz, Ulziikhuu Otgonbayar, Alexander Adamczyk, Farhan Hossain, Daniel Vogt, Johan Berg Pettersen, Alexandros Charitos   +6 more
wiley   +1 more source

Drying Kinetics in Solar Dehydration of Tomato

Journal of Sustainable Development of Energy, Water and Environment Systems
Of Mexican households, 44.6% reported some degree of food insecurity in 2023. 39.3% of annual tomato production is lost in the supply chain, even though it is among the top staples of the basic food basket.
Rosa A. Olmos-Cruz, Guillermo Martínez-Rodríguez, Evangelina Sánchez-García   +2 more
doaj   +1 more source

Convective Drying of Apple Enhanced with Microwaves and Ultrasound—Process Kinetics, Energy Consumption, and Product Quality Approach

Applied Sciences
This research explores the drying kinetics of apples, evaluating the impact of convective drying (CV), ultrasonically assisted convective drying (CVUS), and convective–microwave processes (CVMW1 and CVMW2) on energy consumption, drying time, temperature ...
Grzegorz Musielak, Monika Mieszczakowska-Frąc, Dominik Mierzwa   +2 more
doaj   +1 more source

Ultrasound-assisted osmotic dehydration and convective drying of apples: Process kinetics and quality issues

Chemical and Process Engineering, 2016
The aim of the present theme issue was to study the influence of ultrasound enhancement on the kinetics of osmotic dehydration and the effect of convective drying from the point of view of drying time and quality of dried products.
Mierzwa Dominik, Kowalski Stefan J.
doaj   +1 more source

Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives [PDF]

, 2020
There is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.).
Aníbal, J., Esteves, Eduardo
core  

Biomass gasification for syngas and biochar co-production: Energy application and economic evaluation [PDF]

, 2018
Syngas and biochar are two main products from biomass gasification. To facilitate the optimization of the energy efficiency and economic viability of gasification systems, a comprehensive fixed-bed gasification model has been developed to predict the ...
Ge, TianshU, Wang, Chi-Hwa, Yao, ZhiyI, You, Siming   +3 more
core   +1 more source

Interaction of Ladle Slag With Varying SiO2 Content and Recyclate‐Based MgO–C Refractories

Advanced Engineering Materials, EarlyView.
Ladle slags (CaO/Al2O3 = 1) with 1–20 wt% SiO2 were investigated in contact with industrial MgO–C refractories fabricated from fresh magnesia and 50 wt% recyclate. The sessile drop method at 1600°C reveals intensive gas formation, delayed slag infiltration in recyclate‐based samples, and, under high‐SiO2 slag, formation of a dense MgAl2O4‐rich ...
Anton Yehorov, Eldar Salpagarov, Anhelina Mospan, Till Manon Jannis Stadtmüller, Thomas Schemmel, Christos Georgios Aneziris, Olena Volkova   +6 more
wiley   +1 more source

Modelling the dehydration kinetics of four onion varieties in an oven and a solar greenhouse

Heliyon, 2019
The Oven drying kinetics mathematical modelling of four Senegalese onion varieties is carried out in the temperature range from 50 °C to 70 °C.The R2 (dispersion test) and the χ2 (fit test) between the experimental data and the values predicted by the ...
Ngoné Fall Beye, Cheikhou Kane, Nicolas Ayessou, Cheikh Mouhamed Fadel Kebe, Cheikh Talla, Codou Mar Diop, Abdou Sène   +6 more
doaj   +1 more source

Crystallization of hydrated and anhydrous salts in porous limestone resolved by synchrotron X-ray microtomography [PDF]

, 2014
ACLInternational audienceThe crystallization processes of two anhydrous salts (NaCl and Na 2SO4) and one hydrated (sodium sulfate) salt in the pore space of a natural building stone, Savonnières limestone, are studied.
Boone, Matthieu, Carmeliet, Jan, Cnudde, Veerle, Derluyn, Hannelore, Derome, Dominique, Dewanckele, Jan   +5 more
core   +2 more sources

Drying Kinetics of Tomato Paste

International Journal of Food Properties, 2004
Abstract Effect of varying drying air temperature, air velocity, initial total solids, and starch addition on the drying rate of tomato paste were studied using a tray dryer. The increase in the inlet air temperature in the range 60–100°C markedly increased tomato paste drying rate.
Rami Jumah, Fawzi Banat, Sameer Al-Asheh, Sunya Hammad   +3 more
openaire   +1 more source