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Title

Thermochemical Conversion Reaction Kinetics of Sugar and White Wheat Flour Powders

Year: 1397
COI: ISME26_684
Language: EnglishView: 306
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Authors

Hannaneh Hosseini - Chemical Engineering Department, Babol University of Technology, P.O. Box ۴۸۴, Babol, Iran
Hossein Beidaghy Dizaji - Research School of Engineering, Australian National University, Canberra, ACT ۲۶۰۱, Australia
Mohsen Ghorbani - Faculty of Chemical Engineering, Babol University of Technology, P.O. Box ۴۸۴, Babol, Iran

Abstract:

Using biomass and bioenergy as a kind of carbon neutral renewable energy has a significant impact on controlling global wanning, preventing fossil fuels depletion, andincreasing sustainability in supplying energy. In the present article, two types of biomass foodstutTs, sugar and white wheat flour powders are analyzed by using TGA,DTG, and SEM tests. The tnain objective of the research is to find kinetic parameters in thennochemieal conversion of sugar and white wheat flour powders in various heating rates. In this regard, KAS, Friedman, FWO, and Miura Maki kinetic models are used. Accordingly, the most compatible models are identified for each of the used powders. The results show that sugar and white wheat flour powders agree with R2 and A2 master curves, respectively. Kinetic models shows that the activation energy remains nearly constant during the decomposition process for both of sugar and white wheat flour powders.

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This Paper COI Code is ISME26_684. Also You can use the following address to link to this article. This link is permanent and is used as an article registration confirmation in the Civilica reference:

https://civilica.com/doc/817442/

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Hosseini, Hannaneh and Beidaghy Dizaji, Hossein and Ghorbani, Mohsen,1397,Thermochemical Conversion Reaction Kinetics of Sugar and White Wheat Flour Powders,26th Annual Conference of Mechanical Engineering,Semnan,https://civilica.com/doc/817442

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Type of center: دانشگاه دولتی
Paper count: 6,349
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