Results 61 to 70 of about 594,464 (204)
Moisture sorption isotherm modelling of cassava starch edible film incorporated with kaffir lime and glycerol: article [PDF]
, 2020 The moisture sorption isotherm (MSI) of the cassava starch edible film with added of glycerol as a plasticizer and kaffir lime oil as essential oil was studied.
Azahar, Muhammad Hazeeq +1 more
core
Sorption characteristics of banana slices (Musa paradisiaca L.) var. Raja Nangka by gravity method
Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering, 2018 Banana Raja Nangka (Musa paradisiaca L.) is a type of banana having a low economic value compared to other bananas due to its slight sour taste. Alternative valorisation of the banana is to make is into banana flour. Drying of banana slices var.
La Choviya Hawa +2 more
doaj +1 more source
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract The integration of urban organic waste streams into the bioeconomy is critical for advancing the water–food–energy nexus. Grass clippings, an abundant and underutilized municipal residue, represent a promising feedstock for producing value‐added materials.
Ami Janse van Rensburg +2 more
wiley +1 more source
The effect of moisture-induced swelling on the absorption capacity of transversely isotropic elastic polymer-matrix composites [PDF]
, 2008 The interaction between humid air and transversely isotropic fiber-reinforced composites with swelling polymeric matrix is considered. A model is proposed for the water saturation level in a polymer when stresses are applied, that uses directly ...
GILORMINI, Pierre +3 more
core +1 more source
AgrointekAcceleration of the shelf life of glutinous rice flour can be determined using the moisture sorption isotherm method with a critical moisture content approach using the Guggenheim-Anderson-deBoer (GAB) model. This research was to determine the prediction
Nikmatul Hidayah, Eka Rahayu
doaj +1 more source
Isothermal adsorption modelling of Pupuru flour
Croatian Journal of Food Science and Technology, 2020 The amount of moisture adsorbed by stored food products usually varies with temperature and relative humidity at a constant pressure. This research was carried out to determine the sorption isotherm behaviour of pupuru flour in the temperature and water ...
ADESHINA FADEYIBI +1 more
doaj +1 more source
Carbon and Hydrogen, EarlyView.A new perovskite‐type catalyst Nd0.9Mg0.1Fe0.4Ni0.6O3 was developed for methane dry reforming, which exhibited 93.1% CH4 and 94.7% CO2 conversion with 100 h stability run and excellent anti‐coking capability, benefited from in situ exsolved Fe‐Ni alloy nanoparticles. ABSTRACT Perovskite with high temperature stability and tunability is a very promising
Zhenjie Wang, Xingchao Dai, Xinjiang Cui
wiley +1 more source
Porous Carbon Materials for Carbon Dioxide Capture
Carbon Energy, EarlyView.This work aims to address the current status and challenges associated with the regulation of pore structures, as well as the influence of pore structures on CO2 capture. Systematic quantitative analysis of structure–property relationships, combined with machine learning approaches, can effectively evaluate the contributions of structural ...
Zhifu Liu +6 more
wiley +1 more source
Carbon Energy, EarlyView.A dual‐functional evaporator based on CAU‐23/graphene hybrid is acquired through a modular design strategy. Owing to superior broadband light absorption, optimal wettability, and porous architecture that synergistically integrates nanoconfined ionic channels with photothermal conversion, it exhibits a high evaporation rate of 2.71 kg m−2 h−1 with the ...
Hangyuan Du +8 more
wiley +1 more source
Obtaining the isosteric sorption heat directly by sorption isotherm equations
, 2014 The latent heat of vaporization of water in foodstuffs is an important factor for the design of drying equipments. The thermal properties can be calculated by equations that are derived directly from isotherm equations by the Clausius-Clapeyron ...
Chen, C.C.
core +1 more source