نتایج جستجو برای: overall mass transfer coefficient

تعداد نتایج: 1317498  

Journal: :transport phenomena in nano and micro scales 2015
l. saeednia h. hashemipour d. afzali

the main objective of this paper is to examine the effect of nanomaterials on mass transfer coefficient in bubble type absorption of carbon dioxide by experiment. the absorption process is carried out in a bubble column and in room temperature. mass transfer coefficient, saturated concentration of co2, and gas holdup are determined in this system. the kinds of nanomaterials, the concentrations ...

Journal: :iranian journal of chemistry and chemical engineering (ijcce) 2010
ferial nosratinia mohammad reza omidkhah dariush bastani ali akbar saifkordi

in this research mass transfer coefficient under jetting regime in different directions (from dispersed to continuous and continuous to dispersed phase) has been studied using an experimental setup. n-butanol-succinic acid-water with low interfacial tension has been selected as experimental chemical system. the effects of various parameters such as jet velocity, nozzle diameter and the height o...

Journal: :transport phenomena in nano and micro scales 0
b. raei department of chemical engineering, university of sistan and baluchestan, zahedan 98164-161, i. r.iran f. shahraki department of chemical engineering, university of sistan and baluchestan, zahedan 98164-161, i. r.iran m. jamialahmadi petroleum engineering department, petroleum university of technology, ahwaz, i. r. iran s.m. peyghambarzadeh department of chemical engineering, mahshahr branch, islamic azad university, mahshahr, i. r.iran

in this paper, overall heat transfer coefficient and friction factor of water based γ-al2o3 nanofluid in a double tube counter flow heat exchanger have been measured experimentally under turbulent flow condition. for better dispersion of γ-al2o3 nanoparticles in distilled water, magnetic stirrer and ultrasonic vibrator (with a power of 240 kw and frequency of 35 khz) were implemented. the stabi...

Ali Akbar Saifkordi Dariush Bastani Ferial Nosratinia Mohammad Reza Omidkhah,

In this research mass transfer coefficient under jetting regime in different directions (from dispersed to continuous and continuous to dispersed phase) has been studied using an experimental setup. n-Butanol-succinic acid-water with low interfacial tension has been selected as experimental chemical system. The effects of various parameters such as jet velocity, nozzle diameter and the heig...

Hossein Abolghasemi, Mohammad Ali Moosavian Saeid Reza Radpour

The effects and influences of various parameters upon the efficiency and the overall volumetric mass transfer coefficients are important subjects to be studied in most liquid-liquid extraction processes. One of these important parameters is surface active agent (surfactant). In this paper, in order to study the effect of sodium dodecyl sulfate (SDS) concentration on the efficiency and the a...

D. Afzali H. Hashemipour L. Saeednia

The main objective of this paper is to examine the effect of nanomaterials on mass transfer coefficient in bubble type absorption of carbon dioxide by experiment. The absorption process is carried out in a bubble column and in room temperature. Mass transfer coefficient, saturated concentration of CO2, and gas holdup are determined in this system. The kinds of nanomaterials, the concentrations ...

2014
Praveen. S. Nair P. P. Selvi

The absorption of carbon dioxide into aqueous ammonia solution using packed column was investigated. The volumetric overall mass transfer coefficients (KGav) for CO2 absorption into aqueous ammonia solutions were evaluated over ranges of main operating variables , that is, upto 16kPa partial pressure of CO2, 61-214 m 3 /(m 2 .h) gas flow rate, 0.753.06 m 3 /(m 2 .h) liquid flow rate, 2%16% ammo...

Journal: :پژوهش های علوم و صنایع غذایی ایران 0
v. mohammadpour karizaki m. t. hamed mosavian

frying is an important unit operation used widely both in domestic and industrial cooking. reduced pressure (vacuum), microwave, deep fat and pan frying are the most important methods of food frying. final product has good organoleptic quality (colour, texture, and flavour). the accuracy of the knowledge of mass transfer parameters (effective diffusivity coefficient, dimensionless biot number a...

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