A user-defined solver integrating the solid-gas surface reactions and the multi-phase particle-in-cell (MP-PIC) approach is built based on the OpenFOAM software. The solver is tested against experiments. Then, biomass-steam gasification in a dual fluidized bed (DFB) gasifier is preliminarily predicted. It is found that the predictions agree well with the experimental results. The bed material circulation loop in the DFB can form automatically and the bed height is about 1m. The voidage gradually increases along the height of the bed zone in the bubbling fluidized bed (BFB) of the DFB. The U-bend and cyclone can separate the syngas in the BFB and the flue gas in the circulating fluidized bed. The concentration of the gasification products is relatively higher in the conical transition section, and the dry and nitrogen-free syngas at the BFB outlet is predicted to be composed of 55% H, 20% CO, 20% CO and 5% CH.
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http://dx.doi.org/10.1016/j.biortech.2016.09.089 | 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.
View Article and Find Full Text PDFFood Eng Rev
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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