Methods for making technical-grade carbon blacks

Tomasz Zielinski; Teresa Opalinska

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Methods for making technical-grade carbon blacks

机译：制备工业级炭黑的方法

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A review with 25 refs. covering carbon black types, the old (channel and furnace) manufacturing processes and their drawbacks, and novel, especially nonequilibrium plasma techniques (e.g., Kvaerner Engineering process, Fulcheri et al.'s process) using no oxygen (no emission of CO and CO_), consuming less energy at 200-2000 K, producng new thermal balck types, and offering H_2 as a valuable by-product.

机译：有25个裁判的评论。涵盖了无氧（不排放CO和CO_ ），在200-2000 K时消耗更少的能量，生产出新的热阻剂类型，并提供H_2作为有价值的副产物。

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《Przemysl Chemiczny》 |2003年第1期|共4页
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Tomasz Zielinski; Teresa Opalinska;
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正文语种 eng
中图分类化学工业;
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1. Methods for making technical-grade carbon blacks [J] . Tomasz Zielinski, Teresa Opalinska Przemysl Chemiczny . 2003,第1期

机译：制备工业级炭黑的方法
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3. Controlled generation of black carbon particles from a diffusion flame and applications in evaluating black carbon measurement methods [J] . Thomas W. Kirchstetter, T. Novakov Atmospheric environment . 2007,第9期

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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

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Methods for making technical-grade carbon blacks

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