Water commonly occurs in coal reservoirs, and it can block the gas flow channels. This has a significant influence on methane transportation within coal. To reveal the gas emission law of water-containing coal across the rank range, three typical coal samples with different coal ranks covering lignite to anthracite were selected in this work. The initial velocity of gas emission (Δ) under the effect of moisture was measured, and the combination of scanning electron microscopy and mercury injection method was adopted to study the pores and fracture characteristics within coal. Distribution features of oxygen-containing groups in coal were explored by X-ray photoelectron spectroscopy. The microscopic influence mechanism of the water content on Δ in coal was also comprehensively elucidated. The experimental results show that the moisture content has an obvious inhibitory effect on the Δ of coal, but the degree of influence on different coal rank samples was different. As the pore space of anthracite (sample XJ) is developed with numerous gas transportation channels, the Δ has less changes at the lower moisture content (<4.36%). When the moisture content is >4.36%, a large number of water molecules will band together to form water clusters, hindering the gas release, thus greatly reducing the Δ. However, the change of lignite (sample SL) shows an inverse trend to that of anthracite. Its Δ is sensitive to the moisture content due to the small number of pores and low porosity. In addition, a great number of oxygen-containing groups in lignite can also provide good surface hydrophilicity for water molecules, and even a small amount of the moisture content (<3.21%) can block most of the pore and facture channels within coal, leading to the remarkable decrease in Δ. For bituminous coal (sample ML), the distribution of pores and oxygen-containing groups is the most uniform, and the Δ decreases linearly with the increase in the moisture content.
Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11024968 | PMC |
http://dx.doi.org/10.1021/acsomega.3c10295 | DOI Listing |
Curr Res Food Sci
December 2024
Empa Swiss Federal Laboratories for Material Science and Technology, ETH Zurich, Lerchenfeldstrasse 5, 9014, St. Gallen, Switzerland.
This study detected the macronutrients retained in glutinous rice (GR) under different drying conditions by innovatively applying visible-near infrared hyperspectral imaging coupled with different spectra preprocessing and effective wavelength selection techniques (EWs). Subsequently, predictive models were developed based on processed spectra for the detection of the macronutrients, which include protein content (PC), moisture content (MC), fat content (FC), and ash content (AC). The result shows the raw spectra-based model had a prediction accuracy ( ) of 0.
View Article and Find Full Text PDFHeliyon
January 2025
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111, Isfahan, Iran.
Packaging films based on natural biopolymers often suffer from inadequate barrier and mechanical properties. To address these challenges, multilayer films have emerged as potential solutions. In this study, we prepared bilayer films using bitter vetch seed protein (BVSP) and polylactic acid (PLA).
View Article and Find Full Text PDFHeliyon
January 2025
Jimma University, College of Agriculture and Veterinary Medicine, Department of Postharvest Management, P.O.Box:307, Jimma, Ethiopia.
is a tropical wild edible plant that is locally consumed in the Southern Nations, Nationalities, and Peoples Regional state of Ethiopia. However, there is limited information comparing nutritional, phytochemical, and anti-nutritional factors present in fruit pulps and seeds of the fruit. Therefore, this study aimed to investigate and compare the proximate compositions, phytochemical constituents, and anti-nutritional contents of the fruit pulp and seeds.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran.
Steam injection, especially in a superheated state, increases the rate of heat transfer and improves the quality of the baked products. In this research, different baking methods (forced convention, superheated steam, and superheated steam-assisted) at different temperatures (140°C, 160°C, 180°C) were applied to produce a new formulated rice cake containing acorn flour and inulin. The findings revealed that the level of moisture inside the oven directly influences the volume of the cake.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aimed to estimate the quantity and trends of salt intake from industrial fermented dairy products, develop strategies to reduce salt content, and inform policymakers on promoting public health through healthier dairy options. A cross-sectional study was conducted on fermented dairy products. Seventy-nine random samples were selected, and the salt (NaCl %) content was determined by potentiometric titration after sample preparation and homogenization; also samples were analyzed for their moisture (oven drying method).
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!