| 1. |
- Ahlkvist, Johan, et al.
(författare)
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Macro-molecules as a source of levulinic acid
- 2014
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Ingår i: International Review of Chemical Engineering. - : Praise Worthy Prize. - 2035-1755. ; 16:1, s. 44-58
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Tidskriftsartikel (refereegranskat)abstract
- The production of levulinic acid from biomass and macromolecules has been reviewed. It was concluded that the most important parameters in the one-pot hydrolysis of biomass, also including dehydration of glucose to hydroxymethylfurfural as well as its further rehydration to formic and levulinic acids, respectively, are the reaction temperature, initial reactant concentration, acid type as well as the raw material applied. The theoretical maximum yield can hardly be obtained due to formation of humins. Further, the optimum reaction conditions as well as the influence of the catalyst and biomass type are also discussed.
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| 2. |
- Porian, Bijan, 1962-, et al.
(författare)
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Modelling of the Chemical Reactions in a Continuous Pulping Digester in the Presence of the Channelling Phenomenon
- 2009
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Ingår i: International Review of Chemical Engineering Rapid Communications. - Naples, Italy : Praise Worthy Prize. - 2035-1755. ; 1:5, s. 419-427
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Tidskriftsartikel (refereegranskat)abstract
- Pulping digester including the channelling phenomenon and chemical reactions in the channel is modelled using the CFD, finite volume method, FLUENT. The objective of this paper is to predict the chemical and hydraulic behaviour of the digester under the hazardous situations.A 2D geometry of the digester is built and symmetric planes are defined in the Gambit. The mesh is then exported to the FLUENT and then the created half geometry was treated by axisymmetric function to establish a complete model of the digester. The Eulerian scheme is applied which represent the multiphase flows in the digester. A heterogeneous porous media is defined for the compressible bed. Species transport is applied to define a mixture template of the wood chips components. The kappa number is predicted in the channel and around it to characterize the cooking development under hazardous conditions.
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