نتایج جستجو برای: natural gas sweetening

تعداد نتایج: 710141  

Journal: :Indian journal of biochemistry & biophysics 2011
Dinesh Kumar

Developing cold sweetening resistant processing varieties is one of the frontal areas of research all over the world. In India, first potato processing variety was released in the year 1998 and till 2005 three varieties have been developed. But, there is no information available regarding sugar accumulation response of Indian varieties to low temperature storage. Therefore, it is imperative to ...

Journal: :International Journal of Hydrogen Energy 2022

Pyrolysis of waste tyres produces harmful hydrogen sulfide and other mercaptan compounds as by-products. The current study is concerned with the purification hydrogen-rich pyrolysis gas from that present in a great amount (up to 5.1% mol at 420 °C), mercaptans are also problematic impurities. method proposed absorption by alkanolamines which one most economical methods applied natural sweetenin...

Bekri Melka Abdo

Low caloric sweeteners have been investigated to substitute sugar as an advantage for both nutritional and medicinal purpose. These sugar substitutes are interesting particularly for concepts marketed under a natural claim. Among these, Stevia rebaudiana is a small shrub; its leaves are used as a sweetener. Serial dilution of the hot water Crude extract of S. rebaudiana leaves and aqueous solut...

Journal: :Energies 2021

Natural gas sweetening is an essential process within hydrocarbon processing operations, enabling compliance with product quality specifications, avoiding corrosion problems, and environmental care. This aims to remove hydrogen sulfide (H2S), carbon dioxide, or both contaminants. It can be carried out in fixed-bed adsorption towers, where iron oxide-based solid sorbent reacts the H2S produce su...

Journal: :Journal of environmental chemical engineering 2021

The knowledge of vapour-liquid equilibrium (VLE) the carbon dioxide-alkanolamine-water system at high pressure plays a critical role in design natural gas sweetening systems. Semi-empirical thermodynamic models have been widely used to estimate VLE pressure. However, understanding their correlation behaviour is limited. Therefore, this study reviews chronological development and analyse perform...

Journal: :تحقیقات اقتصادی 0
محمدعلی رئیس زاده کارشناس ارشد مهندسی صنایع، دانشگاه علوم اقتصادی محمدرضا منجذب استادیار گروه اقتصاد، دانشگاه علوم اقتصادی

the natural gas consumption in iran has been continuously increasing due to several reasons including low prices of natural gas, development of gas supply networks, people’s salary increase, incorrect consumption culture and the increase of national economy growth.  although, the global natural gas consumption has increased by 38% since 2001, the national consumption in iran has increased by 11...

Journal: :international journal of automotive engineering 0
h. askari m. hoseinalipour a. jazayeri baghsheikhi

the hcci combustion process is initiated due to auto-ignition of fuel/air mixture which is dominated by chemical kinetics and therefore fuel composition has a significant effect on engine operation and a detailed reaction mechanism is essential to analysis hcci combustion. a single zone-model permits to have a detailed chemical kinetics modeling for practical fuels. in this study a single-zone ...

Journal: :gas processing 0
bahram ghorbani mechanical engineering faculty, energy conversion group, kntoosi university of technology, tehran, iran mohammad-hossein hamedi mechanical engineering faculty, energy conversion group, kntoosi university of technology, tehran, iran majid amidpour mechanical engineering faculty, energy system group, kntoosi university of technology, tehran, iran

natural gas is often associated with nitrogen and heavy compounds. the heavy components in the natural gas not only can feed downstream units, owing to the low temperature process may be formed solid as well. therefore, heavy components separation can be a necessity and produce useful products. virtually, all natural gases are containing nitrogen ​​that would lower the heating value of natural ...

2013
Jana ŠIC ŽLABUR Stjepan PLIESTIĆ Sandra VOĆA Nadica DOBRIČEVIĆ Ante GALIĆ Bruno NOVAK

Th e aim of this study was to analyze the chemical composition of apple purees of four diff erent apple varieties: ‘Golden Delicious’, ‘Idared’, ‘Jonagold’ and ‘Cripps Pink’, in the fresh state (FP) and aft er thermal treatment by process of pasteurization with added green (PG) or white stevia powder (PW) derived from the leaves of the stevia plant. Also, to determine whether there is a signifi...

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