Results 81 to 90 of about 263 (105)

Advances in Carbon-Based Aerogels for CO₂ Capture: Fundamental Design Strategies and Technological Progress. [PDF]

Gels
Asrafali SP, Periyasamy T, Bari GAKMR.
europepmc   +1 more source

Enhanced adsorption of phenolic compounds using biomass-derived high surface area activated carbon: Isotherms, kinetics and thermodynamics. [PDF]

Environ Sci Pollut Res Int
Patil P, Jeppu G, Vallabha MS, Girish CR.   +3 more
europepmc   +1 more source

A multi-objective optimization-driven screening approach for maximizing hydrogen storage capacities in MOFs. [PDF]

Sci Rep
Anbumani P, Duvvuri R, Radhika S, Azeez AA, Sujith R.   +4 more
europepmc   +1 more source

A review on MOFs synthesis and effect of their structural characteristics for hydrogen adsorption. [PDF]

RSC Adv
Letwaba J, Uyor UO, Mavhungu ML, Achuka NO, Popoola PA.   +4 more
europepmc   +1 more source

Restoring Porosity and Uncovering Flexibility in Pillared 3D-Linker Metal-Organic Frameworks. [PDF]

Angew Chem Int Ed Engl
Booth SA, Bon V, Edwards CW, Savage GP, Evans JD, Kaskel S, Macreadie LK.   +6 more
europepmc   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean

International Journal of Food Engineering, 2012
Abstract Moisture sorption isotherms of green soybean seeds were determined by static gravimetric method and water activity ranging from 0.11to 0.94 at 20, 30 and 40°C. The optimal sorption model of green soybean was determined by using nonlinear regression method.
Zhao Yang, Enlong Zhu, Zongsheng Zhu
exaly   +2 more sources

A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures

Food Research International, 2017
In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there has been a lack of an effective method for accurate measurement of aw at those temperatures.
Juming Tang, Ravi Kiran Tadapaneni, Ren Yang   +2 more
exaly   +3 more sources

Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures

International Journal of Food Engineering, 2014
Abstract In Sub-Saharan Africa, drying maize on their stem was the traditional technique frequently used; this technique must be improved to avoid contaminations and to increase the quality of drying. However, the method of storage is accountable for the most significant losses after harvest, because mildew ...
André Talla
exaly   +2 more sources

Net isosteric heat of sorption in dried fruits

Journal of Food Engineering, 1991
Abstract In this work, the net isosteric heats of sorption (q st,n ) of five dried fruits (sultana raisins, currants, figs, prunes and apricots) were determined for adsorption and desorption, using the relevant thermodynamic relation, (i.e. Clausius-Clapeyron equation) in the temperature range 15–60°C, based on experimental sorption data. From the
exaly   +2 more sources

Moisture Sorption Characteristics with Net-Isosteric Heat Value of Maize Based Soy Protein Fortified Extruded Product

2022
Sahu Chandrahas, Patel Shadanan, Khokhar Dharmendra   +2 more
exaly   +2 more sources