Showing 2 results for Atashzar
Volume 6, Issue 1 (Spring 2022)
Abstract
Research subject: Because of the rising global demand for propylene, various extensive studies and research have been done in order to develop alternative ways that are both more energy-efficient and require less energy. In this research, CuBTC is used as a manganese catalyst base in the oxidative dehydrogenation of propane to produce propylene. The wet impregnation method is used to manufacture the catalysts.
Research approach: Wet impregnation is used to prepare the catalysts, which is a step in the manufacturing process. Analyses such as FTIR, XRD, BET, SEM, and EDX are used to examine and describe catalysts that have been created. On the basis of the central composition method, we have investigated the impacts of reaction temperature, manganese loading percentage, oxygen-to-propylene ratio, and their interactions on the synthesis of propylene in this study. The central composite method's input parameters include manganese concentrations ranging from 1 to 5 percent, a propane-to-oxygen ratio ranging from 1 to 3 percent, and a temperature ranging from 140 to 280 degrees Celsius.
Main results: After that, it is shown that the projected models for propane conversion, propylene selectivity, and oxidative dehydrogenation efficiency percentage are about 95 percent based on reactor testing and evaluation of the Design-Expert software results. It was possible to improve the efficiency of the oxidation dehydration process by 4.9 percent by using a conversion percentage of 28.38 percent, a selectivity of 18.14 percent at 278 degrees Celsius, a metal oxide loading of 3.74 percent, and propane to oxygen ratio of 1.5 percent. When laboratory data were compared to predicted data, the correlation coefficient was 93% in favor of the laboratory data.
Volume 18, Issue 121 (March 2022)
Abstract
Extensive consumption of confectionery cream and production of products with reduced fat, strengthens the need to replace stabilizing and emulsifying compounds in it. Therefore, in this study, the effect of adding modified basil seed gum (BSG) and rice bran protein isolate (RBP) was investigated. First, the amount of insoluble aggregates and turbidity of basil seed gum solutions and rice bran protein at pH 3, 5 and 7 were investigated. Then, in confectionery creams with 25, 30 and 35% fat content in concentrations of 0.5 and 1% were added and the characteristics of volume increase, foam stability and firmness of confectionery cream were studied as important physicochemical characteristics of cream. The results showed that the highest amount of insoluble accumulations was obtained in basil seed gum at pHs 3 and 5 and the lowest in rice bran protein isolate at pH 7. In contrast, the highest turbidity was observed for RBP at pH 7 and the lowest turbidity in BSG at the same pH. The highest increase in volume and stability of confectionery cream foam was obtained in RBP in 30% fat cream, followed by RBP with 25% fat cream and whey protein containing 35% fat cream. In contrast, the lowest increase in volume was observed in BSG samples.I n contrast, confectionery cream with the highest percentage of fat and the highest amount of basil seed gum had the highest texture firmness. Therefore, according to the results, it is clear that pastry cream with the highest percentage of fat and the least amount of protein can lead to maximum foam stability. Overall, the results showed that RBP has a good ability to be used in confectionery cream formula, although BSG is not able to be used in cream due to lack of protein.