Nowadays, with the rocketing of computational power, advanced numerical tools, and parallel computing, multi-scale simulations are becoming applied more and more to complex multi-physics industrial processes. One of the several challenging processes to be numerically modelled is gas phase nanoparticle synthesis. In an applied industrial scenario, the possibility to correctly estimate the geometric properties of the mesoscopic entities population (e.g., their size distribution) and to more precisely control the results is a crucial step to improve the quality and efficiency of the production. The "NanoDOME" project (2015-2018) aims to be an efficient and functional computational service to be applied in such processes. NanoDOME has also been refactored and upscaled during the H2020 Project "SimDOME". To prove its reliability, we present here an integrated study between experimental data and NanoDOME's predictions. The main goal is to finely investigate the effect of a reactor's thermodynamic conditions on the thermophysical history of mesoscopic entities along the computational domain. To achieve this goal, the production of silver nanoparticles has been assessed for five cases with different experimental operative conditions of the reactor. The time evolution and final size distribution of nanoparticles have been simulated with NanoDOME by exploiting the method of moments and population balance model. The validation is performed by comparing NanoDOME's calculations with the experimental data.
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http://dx.doi.org/10.3390/nano13081317 | DOI Listing |
Chem Commun (Camb)
January 2025
Bernal Institute, Department of Chemical Sciences, University of Limerick, Limerick V94T9PX, Republic of Ireland.
Physisorbents are poised to address global challenges such as CO capture, mitigation of water scarcity and energy-efficient commodity gas storage and separation. Rigid physisorbents, those adsorbents that retain their structures upon gas or vapour exposure, are well studied in this context. Conversely, cooperatively flexible physisorbents undergo long-range structural transformations stimulated by guest exposure.
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January 2025
College of Enology, Northwest A & F University, No. 22 Xinong Road, Yangling 712100, China.
To investigate the impact of genetic factors on wine aroma, wines made from 22 clones of five grape varieties ( L.) were used to analyze the volatile compounds by headspace solid phase microextraction gas chromatography mass spectrometer (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results showed that 52 and 49 aroma compounds were identified from 22 clones of wines by two technologies, respectively.
View Article and Find Full Text PDFFood Res Int
February 2025
College of Horticulture, Northwest Agriculture and Forest University, Yangling, Shaanxi 712100, China. Electronic address:
Green is no longer the only color used to describe tea leaves. As tea plants with different leaf colors-white, yellow, and purple-yield significant economic benefits, scholars are growing increasingly curious about whether these differently colored leaves possess unique aromatic characteristics. Headspace solid-phase microextraction (HS-SPME) combined with GC-MS was used to analyze the volatile metabolites of buds and leaves from 7 white-leaf tea plants, 9 yellow-leaf tea plants, 4 purple-leaf tea plants, and 7 normal (green) tea plants.
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February 2025
Hematology Laboratory, Shengjing Hospital of China Medical University, Shenyang 110004, China. Electronic address:
Background: Furfurals, key derivatives of Maillard reactions commonly found in everyday foods, have been identified as having significant toxic effects on human health. Excessive intake of furfurals can lead symptoms such as weight loss, poor nutrient metabolism which followed by disease occurrence. The severe carcinogenicity, mutagenicity and genotoxicity of furfurals were well recognized recently.
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February 2025
College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address:
The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronized steaming and baking has emerged as a novel form of thermal processing. Therefore, the effects of baking, steaming, steaming-baking heating modes on the flavor of Hu sheep mutton were evaluated.
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