Extracting robust and physically meaningful pitzer parameters for thermodynamic properties of electrolytes from experimental data. Ridge regression as an aid to the problem of intercorrelation

1991 ◽  
Vol 20 (7) ◽  
pp. 703-730 ◽  
Author(s):  
P. F. M. van Gaans
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Ridge Regression ◽  
Pitzer Parameters

scholarly journals Kinetics and thermodynamic properties related to the drying of 'Cabacinha' pepper fruits

2016 ◽  
Vol 20 (2) ◽  
pp. 174-180 ◽  
Author(s):  
Hellismar W. da Silva ◽  
Renato S. Rodovalho ◽  
Marya F. Velasco ◽  
Camila F. Silva ◽  
Luís S. R. Vale
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Gibbs Free Energy ◽  
Removal Rate ◽  
Effective Diffusion ◽  
Drying Time ◽  
Three Samples ◽  
Different Temperatures

ABSTRACT The objective of this study was to determine and model the drying kinetics of 'Cabacinha' pepper fruits at different temperatures of the drying air, as well as obtain the thermodynamic properties involved in the drying process of the product. Drying was carried out under controlled conductions of temperature (60, 70, 80, 90 and 100 °C) using three samples of 130 g of fruit, which were weighed periodically until constant mass. The experimental data were adjusted to different mathematical models often used in the representation of fruit drying. Effective diffusion coefficients, calculated from the mathematical model of liquid diffusion, were used to obtain activation energy, enthalpy, entropy and Gibbs free energy. The Midilli model showed the best fit to the experimental data of drying of 'Cabacinha' pepper fruits. The increase in drying temperature promoted an increase in water removal rate, effective diffusion coefficient and Gibbs free energy, besides a reduction in fruit drying time and in the values of entropy and enthalpy. The activation energy for the drying of pepper fruits was 36.09 kJ mol-1.

scholarly journals Mathematical modeling and determination of thermodynamic properties of jabuticaba peel during the drying process

2016 ◽  
Vol 20 (6) ◽  
pp. 576-580 ◽  
Author(s):  
Cristian F. Costa ◽  
Paulo C. Corrêa ◽  
Jaime D. B. Vanegas ◽  
Fernanda M. Baptestini ◽  
Renata C. Campos ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Drying Process ◽  
Drying Temperature ◽  
Air Temperatures ◽  
Nutritional Qualities ◽  
Forced Air ◽  
Air Circulation ◽  
Best Fit

ABSTRACT Jabuticaba is a fruit native of Brazil and, besides containing many nutritional qualities, it also has a good field for use in products such as flour for cakes and biscuits, juice, liqueur, jelly and others. This study aimed to model the drying kinetics and determine the thermodynamic properties of jabuticaba peel at different drying air temperatures. Ripe fruits of jabuticaba (Myrciaria jaboticaba) were collected and pulped manually. Drying was carried out in a forced-air circulation oven with a flow of 5.6 m s-1 at temperatures of 40, 50, 60 and 70 °C. Six mathematical models commonly used to represent the drying process of agricultural products were fitted to the experimental data. The Arrhenius model was used to represent the drying constant as a function of temperature. The Midilli model showed the best fit to the experimental data of drying. The drying constant increased with the increment in drying temperature and promoted an activation energy of 37.29 kJ mol-1. Enthalpy and Gibbs free energy decreased with the increase in drying temperature, while entropy decreased and was negative.

The thermodynamic properties of mixed phospholipid bilayers: a theoretical analysis

1984 ◽  
Vol 62 (8) ◽  
pp. 796-802 ◽  
Author(s):  
Maryse Mondat ◽  
A. Georgallas ◽  
D. A. Pink ◽  
M. J. Zuckermann
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Reasonable Agreement ◽  
Phospholipid Bilayers ◽  
Scanning Calorimetry ◽  
Phase Separations ◽  
Lipid Mixtures ◽  
Wide Range ◽  
Acyl Chains ◽  
Gel Phase

A theoretical model is presented with the intention of describing lateral phase separations in binary lipid mixtures in which the acyl chains of the components differ in their length. The model includes explicitly interactions between the acyl chains and between polar heads of the lipid molecules. Phase diagrams and thermodynamic properties of binary lipid mixtures were calculated using a wide range of interaction parameters. It is shown that the occurrence of immiscibility in the gel phase is related to the interactions between the polar heads of the lipid molecules. The calculated results for binary lipid mixtures are compared with the available experimental data. In particular, the calculated specific heat for dilauroyl phosphatidylcholine – distearoyl phosphatidylcholine is in reasonable agreement with experimental results obtained from differential scanning calorimetry measurements.

scholarly journals Thermodynamic properties and moisture sorption isotherms of two pharmaceutical compounds

2018 ◽  
Author(s):  
Amel Zammouri ◽  
M. Ben Zid ◽  
N. Kechaou ◽  
N. Boudhrioua Mihoubi
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Moisture Content ◽  
Equilibrium Moisture Content ◽  
Water Sorption ◽  
Pharmaceutical Preparations ◽  
Sorption Isotherms ◽  
Integral Enthalpy ◽  
Isotherm Models ◽  
Water Sorption Isotherms

This investigation examines and compares the water sorption isotherms and the thermodynamic properties of two pharmaceutical preparations (Hypril and Azix) intended to be manufactured with the same process plant and equipment. The moisture equilibrium isotherms were determined at 50, 60 and 70 °C using a gravimetric technique. Five isotherm models were explored for their fitting to the experimental data. Azix showed sigmoid type II isotherms while Hypril showed type III isotherms according to the BET classification. All investigated models fitted well the water sorption isotherms of Hypril. By contrast, only GAB and Adam and Shove equations gave appropriate fit to the experimental data of Azix. For both formulations, the isosteric heat and the differential entropy decreased sharply with the increase of equilibrium moisture content to minimum values and thereafter remain constant. In the case of Azix, the integral enthalpy decreased with equilibrium moisture content while the integral entropy increased until reaching a constant value. Contrariwise, Hypril showed decreasing of the integral enthalpy and entropy with the equilibrium moisture content. Keywords: sorption isotherm, enthalpy, entropy, spreading pressure, pharmaceutical formulations  

scholarly journals Adsorption Equilibrium of 1, 1-Dichloro-1-fluoroethane (HCFC-141b) on a Hydrophobic Zeolite

1998 ◽  
Vol 16 (2) ◽  
pp. 67-75 ◽  
Author(s):  
Wen-Tien Tsai ◽  
Ching-Yuan Chang ◽  
Chih-Yin Ho
Keyword(s):  
Experimental Data ◽  
Free Energy ◽  
Thermodynamic Properties ◽  
Adsorption Isotherms ◽  
Ozone Depletion ◽  
Adsorption Equilibrium ◽  
Stratospheric Ozone ◽  
Stratospheric Ozone Depletion ◽  
Equilibrium Isotherms ◽  
Entropy Of Adsorption

Of the major replacements for chlorofluorocarbons (CFCs), hydrochlorofluorocarbons (HCFCs) are now accepted as being prime contributors to stratospheric ozone depletion. As a consequence, the development of adsorbents capable of adsorbing and recovering specific HCFCs has received great attention. This paper describes an investigation of the adsorption equilibrium of 1, 1-dichloro-1-fluoroethane (HCFC-141b) vapour on a commercial hydrophobic zeolite. The corresponding Henry, Freundlich and Dubinin–Radushkevich (D–R) equilibrium isotherms have been determined and found to correlate well with the experimental data. Based on the Henry adsorption isotherms obtained at 283, 303 and 313 K. thermodynamic properties such as the enthalpy, free energy and entropy of adsorption have been computed for the adsorption of HCFC-141b vapour on the adsorbent. The results obtained could be useful in the application of HCFC adsorption on the hydrophobic zeolite studied.

Thermodynamic properties of dense fluid mixtures

1967 ◽  
Vol 45 (6) ◽  
pp. 595-604 ◽  
Author(s):  
M. Orentlicher ◽  
J. M. Prausnitz
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Hard Sphere ◽  
Simple Fluids ◽  
Fluid Mixtures ◽  
Functional Expansion ◽  
Residual Properties ◽  
Dense Fluid ◽  
Liquid Solutions ◽  
Point Of Departure

By using the properties of hard-sphere systems as a point of departure, equations are derived for the residual properties of mixtures of real simple fluids at liquid-like densities. The essence of the derivation lies in a functional expansion of g(r) exp [Formula: see text] about its hard-sphere value. The results obtained are useful for interpreting, correlating, and extending experimental data for both concentrated and dilute liquid solutions.

scholarly journals Evaluating Magnetocaloric Effect in Magnetocaloric Materials: A Novel Approach Based on Indirect Measurements Using Artificial Neural Networks

Energies ◽  
2019 ◽  
Vol 12 (10) ◽  
pp. 1871 ◽  
Author(s):  
Angelo Maiorino ◽  
Manuel Gesù Del Duca ◽  
Jaka Tušek ◽  
Urban Tomc ◽  
Andrej Kitanovski ◽  
...  
Keyword(s):  
Experimental Data ◽  
Thermodynamic Properties ◽  
Magnetocaloric Effect ◽  
Mean Field Theory ◽  
Mean Field ◽  
Experimental Methods ◽  
Novel Approach ◽  
Magnetocaloric Materials ◽  
Artificial Neural ◽  
Time Required

The thermodynamic characterisation of magnetocaloric materials is an essential task when evaluating the performance of a cooling process based on the magnetocaloric effect and its application in a magnetic refrigeration cycle. Several methods for the characterisation of magnetocaloric materials and their thermodynamic properties are available in the literature. These can be generally divided into theoretical and experimental methods. The experimental methods can be further divided into direct and indirect methods. In this paper, a new procedure based on an artificial neural network to predict the thermodynamic properties of magnetocaloric materials is reported. The results show that the procedure provides highly accurate predictions of both the isothermal entropy and the adiabatic temperature change for two different groups of magnetocaloric materials that were used to validate the procedure. In comparison with the commonly used techniques, such as the mean field theory or the interpolation of experimental data, this procedure provides highly accurate, time-effective predictions with the input of a small amount of experimental data. Furthermore, this procedure opens up the possibility to speed up the characterisation of new magnetocaloric materials by reducing the time required for experiments.

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