TG-DSC method applied to drying characteristics and heat requirement of cotton stalk during drying

Dengyu Chen; Ming Li; Xifeng Zhu

首页> 外文期刊>Heat and mass transfer >TG-DSC method applied to drying characteristics and heat requirement of cotton stalk during drying

【24h】

TG-DSC method applied to drying characteristics and heat requirement of cotton stalk during drying

机译：TG-DSC法应用于棉秆干燥过程中的干燥特性和热量需求

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Drying characteristics of cotton stalk were investigated at four temperatures (60, 80, 100 and 120 ℃) using a simultaneous thermal analyzer (TG-DSC). Heat requirements of cotton stalk during drying were calculated ranging from 189 to 406 kJ/kg. Consequently, Midilli-Kucuk model showed the best fit to experimental drying data. The values of effective diffusivity ranged from 4.38 × 10~(-9) to 8.15× 10~(-9) m~2/s, and the activation energy was calculated to be 11.6 kJ/mol.

机译：使用同步热分析仪（TG-DSC）在4个温度（60、80、100和120℃）下研究了棉秆的干燥特性。计算得出的棉秆干燥过程中的热量需求为189至406 kJ / kg。因此，Midilli-Kucuk模型显示出最适合实验干燥数据。有效扩散系数为4.38×10〜（-9）〜8.15×10〜（-9）m〜2 / s，活化能为11.6kJ / mol。

著录项

来源
《Heat and mass transfer》 |2012年第12期|2087-2094|共8页
作者
Dengyu Chen; Ming Li; Xifeng Zhu;
展开▼
作者单位

Key Laboratory for Biomass Clean Energy of Anhui Province, University of Science and Technology of China, Hefei 230026, China;

Key Laboratory for Biomass Clean Energy of Anhui Province, University of Science and Technology of China, Hefei 230026, China;

Key Laboratory for Biomass Clean Energy of Anhui Province, University of Science and Technology of China, Hefei 230026, China;

展开▼
收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. TG-DSC method applied to drying characteristics of areca inflorescence during drying [J] . Song Fei, Wang Hui, Huang Yulin, Heat and mass transfer . 2017,第10期

机译：TG-DSC法应用于槟榔花序干燥的干燥特性
2. Quality evaluation and drying characteristics of mango cubes dried using low-pressure superheated steam, vacuum and hot air drying methods [J] . Sehrawat Rachna, Nema Prabhat K., Kaur Barjinder Pal LWT-Food Science & Technology . 2018,第期

机译：使用低压过热蒸汽，真空和热风干燥方法干燥芒果块的质量评价和干燥特性
3. Drying Characteristics and Lysine Content of Wheat Distiller's Grain with Solubles under Three Drying Methods [J] . M. R. Mosqueda, L. G. Tabil Drying technology: An International Journal . 2011,第5a8期

机译：三种干燥方法对小麦蒸馏含谷油谷物的干燥特性和赖氨酸含量的影响
4. Effect of condensed distillers solubles and drying methods on selected physico-chemical characteristics of laboratory-prepared wheat distillers dried grain withsolubles [C] . Maria Rosario P. Mosqueda, Lope G. Tabil Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2013

机译：浓缩蒸馏器可溶性和干燥方法对实验室制备的小麦蒸馏器干燥谷物选定物理化学特性的影响
5. A study of the physical and chemical stability of spray dried aluminum hydroxycarbonate and of drying methods for aluminum hydroxycarbonate gel: Part I. The physical and chemical stability of spray dried aluminum hydroxycarbonate gel. Part II. Drying methods for aluminum hydroxycarbonate gel. [D] . Hancock, Kim Elaine. 1994

机译：喷雾干燥的羟基碳酸铝的物理和化学稳定性及其干燥方法的研究：第一部分。喷雾干燥的羟基碳酸铝的物理和化学稳定性。第二部分羟基碳酸铝凝胶的干燥方法。
6. In situ ruminal degradation characteristics of dry matter and crude protein from dried corn high-protein corn and wheat distillers grains [O] . Y. H. Lee, F. Ahmadi, D. Y. Choi, 2016

机译：干玉米高蛋白玉米和小麦酒糟中干物质和粗蛋白的原位瘤胃降解特性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. INFLUENCE OF MOISTURE, DRY-MATTER DENSITY AND RATE OF LOADING ON ULTIMATE STRENGTH OF COTTON STALKS [R] . Hassan E. El Hag, Otto R. Kunze, Lambert H. Wilkes 1969

机译：水分，干物质密度和加载速率对棉花秸秆极限强度的影响

TG-DSC method applied to drying characteristics and heat requirement of cotton stalk during drying

摘要

著录项

相似文献

相关主题

期刊订阅