Liquid–Liquid Equilibria for Octan-2-one + Dihydroxybenzene + Water at Different Temperatures: Experimental Data and Thermodynamic Modeling

2019 ◽  
Vol 64 (10) ◽  
pp. 4454-4464 ◽  
Author(s):  
Meiling Jiang ◽  
Yun Chen ◽  
Shuai Shen
Keyword(s):  
Experimental Data ◽  
Thermodynamic Modeling ◽  
Different Temperatures

Effect Of Elevated Temperatures On Complete Concrete Deformation Diagrams

2019 ◽  
pp. 9-14
Keyword(s):  
Experimental Data ◽  
Elastic Modulus ◽  
Elevated Temperatures ◽  
Peak Load ◽  
Relative Deformation ◽  
Deformation Characteristics ◽  
Compression Tests ◽  
Strain Behavior ◽  
Different Temperatures ◽  
Deformation Diagrams

The analysis of the previous results of the study on concrete stress-strain behavior at elevated temperatures has been carried out. Based on the analysis, the main reasons for strength retrogression and elastic modulus reduction of concrete have been identified. Despite a significant amount of research in this area, there is a large spread in experimental data received, both as a result of compression and tension. In addition, the deformation characteristics of concrete are insufficiently studied: the coefficient of transverse deformation, the limiting relative compression deformation corresponding to the peak load and the almost complete absence of studies of complete deformation diagrams at elevated temperatures. The two testing chambers provided creating the necessary temperature conditions for conducting studies under bending compression and tension have been developed. On the basis of the obtained experimental data of physical and mechanical characteristics of concrete at different temperatures under conditions of axial compression and tensile bending, conclusions about the nature of changes in strength and deformation characteristics have been drawn. Compression tests conducted following the method of concrete deformation complete curves provided obtaining diagrams not only at normal temperature, but also at elevated temperature. Based on the experimental results, dependences of changes in prism strength and elastic modulus as well as an equation for determining the relative deformation and stresses at elevated temperatures at all stages of concrete deterioration have been suggested.

scholarly journals Analytical Continuation within the Freundlich Adsorption Model. Comment on Edet, U.A.; Ifelebuegu, A.O. Kinetics, Isotherms, and Thermodynamic Modeling of the Adsorption of Phosphates from Model Wastewater Using Recycled Brick Waste. Processes 2020, 8, 665

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1251
Author(s):  
Michael Vigdorowitsch ◽  
Alexander N. Pchelintsev ◽  
Liudmila E. Tsygankova
Keyword(s):  
Experimental Data ◽  
Power Function ◽  
Thermodynamic Modeling ◽  
Mathematical Theory ◽  
Surface Adsorption ◽  
Analytical Continuation ◽  
Adsorption Model ◽  
Saturation Regime

Using experimental data for the adsorption of phosphates out of wastewater on waste recycled bricks, published independently in MDPI Processes before (2020), this message re-visits the mathematical theory of the Freundlich adsorption model. It demonstrates how experimental data are to be deeper treated to model the saturation regime and to bridge a chasm between those areas where the data fit the Freundlich power function and where a saturation of surface adsorption centers occurs.

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 A Temperature Variation of Debye-Waller Factor for Alkali and Noble Metals

1983 ◽  
Vol 38 (5) ◽  
pp. 503-508 ◽  
Author(s):  
A. R. Jani ◽  
V. B. Gohel
Keyword(s):  
Experimental Data ◽  
Temperature Variation ◽  
Phenomenological Model ◽  
Noble Metals ◽  
Experimental Information ◽  
Waller Factor ◽  
Critical Examination ◽  
Debye Waller Factor ◽  
Different Temperatures ◽  
Experimental Findings

Debye-Waller factors at different temperatures of four alkali and three noble metals have been computed on the basis of a screened shell phenomenological model. The theoretical values are compared with existing experimental data. Particularly for lithium and potassium, most recent experimental information has been included. A critical examination of the results reveals a satis­factory agreement between the theoretical and experimental findings.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

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