SCT reaction kinetics model and diffusion for p.c. combustion in TGA

2010 ◽  
Vol 5 (2) ◽  
pp. 390-395 ◽  
Author(s):  
Pei-Fang Fu ◽  
Huai-Chun Zhou
Keyword(s):  
Reaction Kinetics ◽  
Kinetics Model ◽  
And Diffusion

scholarly journals Reaction-Diffusion Systems: Self-Balancing Diffusion and the Use of the Extent of Reaction as a Descriptor of Reaction Kinetics

2019 ◽  
Author(s):  
Miloslav Pekař
Keyword(s):  
Reaction Kinetics ◽  
Reaction Diffusion ◽  
Reaction Diffusion Systems ◽  
Diffusion Systems ◽  
And Diffusion ◽  
Reaction And Diffusion

Self-balancing diffusion is a concept which restricts the introduction of extents of reactions. This concept is analyzed in detail for mass- and molar-based balances of reaction-diffusion mixtures, in relation to non-self-balancing cases, and with respect to its practical consequences. A note on a recent generalization of the concept of reaction and diffusion extents is also included.<br>

scholarly journals Hydrothermal Carbonization Kinetics of Lignocellulosic Agro-Wastes: Experimental Data and Modeling

Energies ◽  
2019 ◽  
Vol 12 (3) ◽  
pp. 516 ◽  
Author(s):  
Michela Lucian ◽  
Maurizio Volpe ◽  
Luca Fiori
Keyword(s):  
Experimental Data ◽  
Reaction Kinetics ◽  
Reaction Pathway ◽  
Hydrothermal Carbonization ◽  
Kinetics Model ◽  
Transient Phase ◽  
Lumped Model ◽  
Gaseous Products ◽  
Best Fitting ◽  
Kinetics Of

Olive trimmings (OT) were used as feedstock for an in-depth experimental study on the reaction kinetics controlling hydrothermal carbonization (HTC). OT were hydrothermally carbonized for a residence time τ of up to 8 h at temperatures between 180 and 250 °C to systematically investigate the chemical and energy properties changes of hydrochars during HTC. Additional experiments at 120 and 150 °C at τ = 0 h were carried out to analyze the heat-up transient phase required to reach the HTC set-point temperature. Furthermore, an original HTC reaction kinetics model was developed. The HTC reaction pathway was described through a lumped model, in which biomass is converted into solid (distinguished between primary and secondary char), liquid, and gaseous products. The kinetics model, written in MATLABTM, was used in best fitting routines with HTC experimental data obtained using OT and two other agro-wastes previously tested: grape marc and Opuntia Ficus Indica. The HTC kinetics model effectively predicts carbon distribution among HTC products versus time with the thermal transient phase included; it represents an effective tool for R&D in the HTC field. Importantly, both modeling and experimental data suggest that already during the heat-up phase, biomass greatly carbonizes, in particular at the highest temperature tested of 250 °C.

scholarly journals A reaction kinetics model of water sonolysis in the presence of a spin-trap

1999 ◽  
Vol 5 (4) ◽  
pp. 133-139 ◽  
Author(s):  
Hirotaka Yanagida ◽  
Yuichi Masubuchi ◽  
Keiji Minagawa ◽  
Tateaki Ogata ◽  
Jun-ichi Takimoto ◽  
...  
Keyword(s):  
Reaction Kinetics ◽  
Spin Trap ◽  
Kinetics Model

scholarly journals KAJIAN RETENSI KAROTEN KAPANG ONCOM MERAH DARI TONGKOL JAGUNG SELAMA PENGOLAHAN DAN PENYIMPANAN MIE INSTAN FUNGSIONAL

KOVALEN ◽  
2016 ◽  
Vol 2 (2) ◽  
Author(s):  
Nurakhirawati Nurakhirawati ◽  
Harianthy Aneke ◽  
Syaiful Bahri
Keyword(s):  
Shelf Life ◽  
Reaction Kinetics ◽  
Treatment Phase ◽  
Kinetics Model ◽  
Temperature Analysis ◽  
Processing And Storage ◽  
And Storage ◽  
Instant Noodle ◽  
Instant Noodles

Has done research on carotenoids retention oncom red on the processing and storage of instant noodles functional.This study aims was to determine the level of damage carotene in the instant noodle processing and to determine the carotene retention during storage of instant noodles as well as to determine the shelf life of instant noodles at a temperature 50ºC  and 60ºC. Estimation of shelf life or expiration period using the model of reaction kinetics the treatment phase of the study include red oncom mold production, processing instant noodles and storage of instant noodles on the temperature. Analysis carotene on instant noodlesdone every 0 days to 6 days using UV-Vis spectrophotometry method in wavelength. The data obtained is used to determine the shelf life of instant noodles. The results obtained showed live carotene demage during  the processing of instant noodles is to 20g = 1,867%. For temperature 60oC for 20g = 10,208%, and determining Q10 is 2,90 and the expiration of a functional instant noodles is 122 days.Keywords : Carotene, Mie Functional, Retention carotene, Shelf life, Reaction Kinetics Model

scholarly journals Developing an all-round combustion kinetics model for nonspherical waste-derived solid fuels

2020 ◽  
Author(s):  
Tibor Szűcs ◽  
Pál Szentannai
Keyword(s):  
Combustion Chamber ◽  
Reaction Kinetics ◽  
Energy Industry ◽  
Kinetics Model ◽  
Solid Fuels ◽  
Particle Model ◽  
Combustion Kinetics ◽  
Modeling Approach ◽  
Eu Directive ◽  
Integral Component

Abstract The utilization of challenging solid fuels in the energy industry (especially the ones derived from wastes) has a big priority nowadays, as it is a valid option to keep the recent EU directive related to the decrease of landfills. However, there are serious technical challenges, connecting to the lack of knowledge about the behavior of these fuels in the combustion chamber. This paper discusses the specific aspects of developing particle models concerning the combustion of these non-conventional fuels. A new modeling approach is presented, using which it is possible to develop an all-round particle model that includes every significant influencing process. Moreover, it does not have any restrictions regarding the shape, size and the origin of the particle. As an integral component of this model, the distinctive aspects of intrinsic reaction kinetics related to waste fuels are presented as well.

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