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Wyszukujesz frazę "Banda, M." wg kryterium: Autor


Wyświetlanie 1-3 z 3
Tytuł:
Recovery of HCL from chloride leach solution of spent HDS catalyst by solvent extraction
Autorzy:
Banda, R.
Nguyen, T.H.
Lee, M.S.
Powiązania:
https://bibliotekanauki.pl/articles/185588.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
HCl
extraction
stripping
recovery
TEHA
wydobycie
Opis:
In the present work, amine based extractant and its mixture with cationic and solvating extractants were tested for the extraction of HCl from chloride solution containing Al(III). The chloride feed solution resulted from the leaching of spent HDS (hydro-desulfurization) catalysts. For this purpose, amine extractants, such as TOA (trioctyl amine), Alamine 336 (a mixture of tri-octyl/decyl amine), Alamine 308 (tri-isooctyl amine), and TEHA (tri 2-ethylhexyl amine) were used and the extraction and stripping behavior of HCl was compared. The extracted HCl was easily stripped from loaded TEHA phase, when compared with the other tested tertiary amine system. Solvent extraction reaction of HCl by TEHA was determined from the extraction data. Unlike TOA and Alamine 336, adding cationic extractant to TEHA had negligible effect on the extraction and stripping of HCl. In our experimental ranges, no Al was extracted by amines and pure HCl was recovered. MaCabe-Thiele diagrams for the extraction and stripping of HCl by TEHA were constructed.
Źródło:
Chemical and Process Engineering; 2013, 34, 1; 153-163
0208-6425
2300-1925
Pojawia się w:
Chemical and Process Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of storage under unfavourable conditions on the caking properties and fungal contamination of potato starch and wheat flour
Autorzy:
Wajs, J.
Banda, M.
Panek, J.
Nawrocka, A.
Frac, M.
Stasiak, M.
Powiązania:
https://bibliotekanauki.pl/articles/2082886.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
caking
food powders
mechanical properties
fungal spoilage
powder quality
Opis:
In recent years, there has been growing interest in the elimination of undesirable phenomena in the processing of bulk materials. In this study, the relationship between the mechanical properties of caking, as analysed with FTIR structural measurements, and the phenomena connected with fungal growth were investigated in wheat flour and potato starch. The materials were stored in high humidity conditions at room temperature (20 ± 2oC) in order to rapidly cause caking. The results showed changes in cake strength, for which the maximum force recorded by the sensor during storage was assumed. For the potato starch, the maximum strength occurred on the 8th day of storage and amounted to 29.4 N. From that day, the level of strength in this powder started to decrease, however, an increase in fungal contamination was also observed. Day 8 also marked the beginning of structural changes in the potato starch, which were observed in the FTIR spectra. The results obtained suggest that the strength of the agglomerates correlates with structural changes and fungal contamination.
Źródło:
International Agrophysics; 2020, 34, 2; 203-211
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimation of the physicochemical variation of chickpea seeds (Cicer arietinum L.)
Autorzy:
Rybinski, W.
Banda, M.
Bocianowski, J.
Starzycka-Korbas, E.
Starzycki, M.
Nowosad, K.
Powiązania:
https://bibliotekanauki.pl/articles/26246.pdf
Data publikacji:
2019
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Źródło:
International Agrophysics; 2019, 33, 1
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-3 z 3

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