Background: The process of thermal decomposition of dichloromethane (DCM) and chlorobenzene (MCB) during the combustion in an inert, bubbling fluidized bed, supported by LPG as auxiliary fuel, have been studied. The concentration profiles of C6H5CI, CH2Cl2, CO2, CO, NOx, COCl2, CHCl3, CH3Cl, C2H2, C6H6, CH4 in the flue gases were specified versus mean bed temperature.
Results: The role of preheating of gaseous mixture in fluidized bed prior to its ignition inside bubbles was identified as important factor for increase the degree of conversion of DCM and MCB in low bed temperature, in comparison to similar process in the tubular reactor.
Conclusions: Taking into account possible combustion mechanisms, it was identified that autoignition in bubbles rather than flame propagation between bubbles is needed to achieve complete destruction of DCM and MCB. These condition occurs above 900°C causing the degree of conversion of chlorine compounds of 92-100%.
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http://dx.doi.org/10.1186/1752-153X-7-2 | DOI Listing |
Pharmaceutics
December 2024
Faculty of Pharmacy, University of Ljubljana, 1000 Ljubljana, Slovenia.
Active pharmaceutical ingredient (API) content is a critical quality attribute (CQA) of amorphous solid dispersions (ASDs) prepared by spraying a solution of APIs and polymers onto the excipients in fluid bed granulator. This study presents four methods for quantifying API content during ASD preparation. Raman and three near-infrared (NIR) process analysers were utilized to develop methods for API quantification.
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August 2024
Department of Biosystems Engineering, University of Manitoba, E2-376, EITC, 75A Chancellor's Circle, Winnipeg, MB, R3T 2N2 Canada.
Drying is a crucial unit operation within the functional foods and biopharmaceutical industries, acting as a fundamental preservation technique and a mechanism to maintain these products' bioactive components and nutritional values. The heat-sensitive bioactive components, which carry critical quality attributes, necessitate a meticulous selection of drying methods and conditions backed by robust research. In this review, we investigate challenges associated with drying these heat-sensitive materials and examine the impact of various drying methods.
View Article and Find Full Text PDFFood Sci Biotechnol
January 2025
Department of Food Science and Biotechnology, Dongguk University-Seoul, 32 Dongguk-ro, Ilsandong-gu, Goyang, 10326 Gyeonggi Korea.
Heliyon
January 2025
Department of Food Science and Technology, Botswanan University of Agriculture and Natural Resources, Botswana.
Crit Rev Food Sci Nutr
January 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China.
The probiotic food sector is rapidly growing due to increased consumer demand for nutritional supplements. However, ensuring probiotic viability within the harsh conditions of the gastrointestinal tract remains a major challenge. While probiotic encapsulation is a promising solution to enhance probiotic viability, most traditional encapsulation methods have significant limitations.
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