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Titolo:
Thermogravimetric analysis of the rapeseed cake
Autore:
Culcuoglu, E; Unay, E; Karaosmanoglu, F;
Indirizzi:
Istanbul Tech Univ, Dept Chem Engn, TR-80626 Istanbul, Turkey Istanbul Tech Univ Istanbul Turkey TR-80626 n, TR-80626 Istanbul, Turkey
Titolo Testata:
ENERGY SOURCES
fascicolo: 10, volume: 23, anno: 2001,
pagine: 889 - 895
SICI:
0090-8312(200112)23:10<889:TAOTRC>2.0.ZU;2-A
Fonte:
ISI
Lingua:
ENG
Soggetto:
THERMAL-ANALYSIS; STRAW;
Keywords:
rapeseed cake; thermogravimetric analysis; reaction kinetics; activation energy; pre-exponential factor;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Engineering, Computing & Technology
Citazioni:
11
Recensione:
Indirizzi per estratti:
Indirizzo: Karaosmanoglu, F Istanbul Tech Univ, Dept Chem Engn, TR-80626 Istanbul, Turkey Istanbul Tech Univ Istanbul Turkey TR-80626 bul, Turkey
Citazione:
E. Culcuoglu et al., "Thermogravimetric analysis of the rapeseed cake", ENERG SOURC, 23(10), 2001, pp. 889-895

Abstract

In this paper, thermogravimetric analysis (TGA) was used to determine the thermal behavior of the rapeseed cake. The thermal degradation of the rapeseed cake was studied in an inert (N-2) atmosphere from the ambient temperature to a temperature of 650 degrees C at two different heating rates (10-25degrees C min(-1)) in order to see the effect of the heating rate on thermal degradation in a nitrogen atmosphere. Active and passive zones were observed on the TGA curves. Approximately the entire thermal degradation occurred in the active zone. By applying thermoanalytical techniques to reaction kinetics, the order of reaction, pre-exponential factor, and activation energy were determined from the thermogravimetric curves.

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Documento generato il 25/11/20 alle ore 01:35:38