Biomass can be envisaged as a potential solution to mitigate the problems that extensive exploitation of fossil sources causes on environment. Transforming biomass into added-value products with better calorific properties is highly desired. Thermochemical liquefaction convert bio-oil. The work herein presented concerns study direct Eucalyptus globulus sawdust. main goal was optimise operating ...

In this paper, we implement a Steinhart-Hart calibration-factor value measurement system to obtain accurate temperature measurements of a negative-temperature coefficient thermistor. The thermistor is mounted on a micro-polymerase chain reaction (PCR) chip in a micro-PCR systemthat requires accurate temperature measurement and control. When obtaining the calibration-factor value, it is impossib...

In this study, various percentage of DEE was added to the optimum selected ethanol-diesel blend (D-E10) and optimized its blending ratio to overcome the poor ignition quality of ethanol when utilized in a single cylinder DI diesel engine. Some physicochemical properties of test fuels such as heating value, viscosity, and density and distillation profile were determined in accordance to the A...

Although thermal pressure is unimportant dynamically in most molecular gas, the temperature is an important diagnostic of dynamical processes and physical conditions. This is the first of two papers on thermal equilibrium in molecular clouds. We present calculations of frictional heating by ion-neutral (or ambipolar) drift in three–dimensional simulations of turbulent, magnetized molecular clou...

Susceptors are used in microwavable food packages to facilitate preferential heating. Modeling of susceptor assisted microwave heating in domestic ovens was performed using radio frequency and heat transfer modules of COMSOL Multiphysics 4.2. Two different approaches (domain discretization and transient boundary condition) were studied for taking into the account of discretizing thin susceptor ...

The oxidation stability of extra virgin and refined olive oils produced in different countries were studied under different conditions of microwave heating (microwave oven Electrolux, 2450 MHz, 500 W) and conventional heating (200°C). Oils were heated in a microwave oven and in a conventional oven for 0, 3, 6, 9, 12, 15, 20, 25, and 30 minutes. The evaluated parameters were peroxide value, cont...