توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقالههای نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده میشوند.
اطلاعات انتشار: فصلنامه مهندسي شيمي ايران، ششم،شماره۱، Winter ۲۰۰۹، سال ۰
تعداد صفحات: ۸
Wettability alteration of outcrop obtained from Asmari formation was investigated using surfactants. Three different surfactants including a cationic surfactant: dodecyltrimethylammonium bromide (DTAB), an anionic surfactant: sodium dodecylbenzenesulfonate (SDBS) and a non–ionic surfactant that was Triton X–100 were used.Wettability alterations in the presence of each surfactant for the three surfactant concentrations from 0.1 to 0.3 wt% in brine and at four different temperatures, from 25 to 80oC were examined. Surfactant solution droplets were placed on the rock surfaces after being saturated with brine and placed in crude oil. The potential of surfactants to alter the wettability was determined by estimating the contact angle (θ) between the surfactant droplet and the surface of the rock. The results indicated that Triton X–100 could change the wettability condition from oil–wet to water–wet more than other surfactants with the same concentrations and temperatures.
اطلاعات انتشار: Journal of Agricultural Science and Technology، هفدهم،شماره۱، ۲۰۱۵، سال ۰
تعداد صفحات: ۱۲
In this research, rehydration behavior of dried figs was studied at different temperatures (25, 60, 70, 80, and 90°C). The rehydration kinetic was examined using the four most frequently used empirical models, namely, Weibull, Peleg, first–order, and exponential association models. The Weibull model gave the highest coefficient of determination (R2) and the lowest values of root mean square error (RMSE), sum of squared error (SEE), and chi–square (2) was considered the best. In all models examined, the equilibrium moisture content showed statistically significant differences as compared to the rehydration temperature. The temperature dependence of kinetic constants was described in terms of Arrhenius relationship. The average activation energy for the four models was 24.362 kJ mol–1. During the rehydration process hardness of dried figs decreased, which was further confirmed by microscopic evaluation. Scanning electron microscopy (SEM) images of rehydrated figs indicated porous structure proposing the presence of free water.
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