Thermal decomposition behavior and kinetics for pyrolysis and catalytic pyrolysis of sugarcane bagasse
Sustainable Chemistry and Pharmacy,
Год журнала:
2025,
Номер
44, С. 101976 - 101976
Опубликована: Март 6, 2025
Язык: Английский
Biotechnological approaches in utilizing agro-waste for biofuel production: An extensive review on techniques and challenges
Bioresource Technology Reports,
Год журнала:
2023,
Номер
24, С. 101662 - 101662
Опубликована: Окт. 18, 2023
Язык: Английский
Prospects for renewable energy sources from biomass waste in Indonesia
Case Studies in Chemical and Environmental Engineering,
Год журнала:
2024,
Номер
10, С. 100880 - 100880
Опубликована: Авг. 13, 2024
Язык: Английский
Inhibition mechanism of aluminum hypophosphite inhibits aluminum dust explosions: Experimental and Reactive force field molecular dynamics simulations study
International Journal of Hydrogen Energy,
Год журнала:
2025,
Номер
102, С. 1315 - 1328
Опубликована: Янв. 17, 2025
Язык: Английский
Analyzing the preparation, oxidation-related behavior, and electrochemical properties of three-dimensional hierarchical porous WC/C composites
Journal of Physics and Chemistry of Solids,
Год журнала:
2024,
Номер
187, С. 111882 - 111882
Опубликована: Янв. 10, 2024
Язык: Английский
Thermo-catalytic decomposition of cotton seed press cake over nickel doped zeolite Y, hydrogen: enhanced yield of bio-oil with highly selective fuel-range hydrocarbons
RSC Advances,
Год журнала:
2024,
Номер
14(43), С. 31549 - 31559
Опубликована: Янв. 1, 2024
Bo-oil
production
with
a
35%
yield
from
cotton
seed
press
cake
via
thermo-catalytic
pyrolysis
using
nickel
impregnated
zeolite
Y,
hydrogen
catalyst.
Язык: Английский
Physicochemical properties of sweet limes (Citrus limetta) during storage at different temperatures
Deleted Journal,
Год журнала:
2024,
Номер
31(5), С. 709 - 720
Опубликована: Окт. 1, 2024
The
loss
of
nutrients
from
sweet
lime
(Citrus
limetta)
by
poor
postharvest
storage
represents
a
significant
problem
today,
damaging
these
fruits’
quality
and
market
value.
This
study
aimed
to
evaluate
the
physicochemical
properties
limes
during
at
different
temperatures
(RT-21°C,
2°C,
4°C).
were
harvested
full
physiological
maturity.
Water
activity
(Aw),
pH,
color
index,
total
soluble
solids,
titratable
acidity,
ripeness
index
determined
15
days
storage.
In
addition,
antioxidant
phenolic
content
determined.
results
indicate
that
keeping
temperature
4°C
is
most
favorable
condition
for
optimal
conservation,
as
reflected
reduction
in
Aw,
solids
fruit.
values
obtained
slower
decomposition
conservation
freshness
flavor.
it
was
found
this
temperature,
fruit’s
significantly
increased.
polyphenols
better
preserved
2°C
compared
room
(RT)
4°C.
However,
ABTS
DPPH
levels
remained
constant
throughout
time
higher
than
RT.
Язык: Английский