The Experts below are selected from a list of 19401 Experts worldwide ranked by ideXlab platform
Yingyun Qiao - One of the best experts on this subject based on the ideXlab platform.
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thermal cracking behavior products distribution and char steam gasification kinetics of seawater Spirulina by tg ftir and py gc ms
Renewable Energy, 2020Co-Authors: Peijie Zong, Yingyun Qiao, Yuanyu Tian, Jie LiAbstract:Abstract In this study, fast pyrolysis of seawater Spirulina, is carried out to evaluate the potential of deriving valuable chemicals and fuel molecules from this seawater algae variety. The devolatilization behavior and gaseous product evolution of seawater Spirulina were carried out by TG-FTIR. Py-GC-MS was employed to investigate the composition and distribution of volatile products formed from the seawater Spirulina through high-temperature fast pyrolysis process. Finally, the seawater Spirulina char gasification reactivity and kinetic parameters were evaluated using advanced methods of volume, shrinking core and random pore. Results indicate that the thermal cracking process of seawater Spirulina mainly consisted of three reaction stages, including dehydration and drying stage, fast pyrolysis stage and residues slow decomposition stage. High heating rate has significant effect on the performance of devolatilization profiles. H2O, CH4, CO2, HNCO, NH3, HCN, CO, C–O bond and C O bond were the typical gaseous products released from the fast pyrolysis stage of seawater Spirulina. The maximum release rate of seawater Spirulina for CH4 was located at about 450 °C, corresponding to the main pyrolysis of long-chain fatty acids from lipid fraction. The high temperature fast pyrolysis of seawater Spirulina resulted in aliphatic (alkanes, alkenes) and aromatic hydrocarbons, esters, oxygenates (carboxylic acids, aldehydes, ketones, and alcohols), phenolics, and nitrogen- and sulfur-containing organic compounds. Above 750 °C was considered as the optimum temperature, which can reduce the generation of oxygenated compounds, and the content of nitrogen and phenolic compounds were decreased, maximum yield of quantified hydrocarbons was observed. The increase of gasification temperature can obviously improve the gasification reactivity of seawater Spirulina chars. The activation energies of the VM, SCM and RPM models of seawater Spirulina chars were 187.95, 173.14 and 154.34 kJ/mol, respectively. RPM displays a significant fitness with the experimental data than those of the other two models.
Jie Li - One of the best experts on this subject based on the ideXlab platform.
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thermal cracking behavior products distribution and char steam gasification kinetics of seawater Spirulina by tg ftir and py gc ms
Renewable Energy, 2020Co-Authors: Peijie Zong, Yingyun Qiao, Yuanyu Tian, Jie LiAbstract:Abstract In this study, fast pyrolysis of seawater Spirulina, is carried out to evaluate the potential of deriving valuable chemicals and fuel molecules from this seawater algae variety. The devolatilization behavior and gaseous product evolution of seawater Spirulina were carried out by TG-FTIR. Py-GC-MS was employed to investigate the composition and distribution of volatile products formed from the seawater Spirulina through high-temperature fast pyrolysis process. Finally, the seawater Spirulina char gasification reactivity and kinetic parameters were evaluated using advanced methods of volume, shrinking core and random pore. Results indicate that the thermal cracking process of seawater Spirulina mainly consisted of three reaction stages, including dehydration and drying stage, fast pyrolysis stage and residues slow decomposition stage. High heating rate has significant effect on the performance of devolatilization profiles. H2O, CH4, CO2, HNCO, NH3, HCN, CO, C–O bond and C O bond were the typical gaseous products released from the fast pyrolysis stage of seawater Spirulina. The maximum release rate of seawater Spirulina for CH4 was located at about 450 °C, corresponding to the main pyrolysis of long-chain fatty acids from lipid fraction. The high temperature fast pyrolysis of seawater Spirulina resulted in aliphatic (alkanes, alkenes) and aromatic hydrocarbons, esters, oxygenates (carboxylic acids, aldehydes, ketones, and alcohols), phenolics, and nitrogen- and sulfur-containing organic compounds. Above 750 °C was considered as the optimum temperature, which can reduce the generation of oxygenated compounds, and the content of nitrogen and phenolic compounds were decreased, maximum yield of quantified hydrocarbons was observed. The increase of gasification temperature can obviously improve the gasification reactivity of seawater Spirulina chars. The activation energies of the VM, SCM and RPM models of seawater Spirulina chars were 187.95, 173.14 and 154.34 kJ/mol, respectively. RPM displays a significant fitness with the experimental data than those of the other two models.
Mohammad Taghi Golmakani - One of the best experts on this subject based on the ideXlab platform.
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Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese
Journal of Applied Phycology, 2019Co-Authors: Mohammad Taghi Golmakani, Nasireh Alavi, Sabihe Soleimanian-zad, Ehda Nazari, Mohammad Hadi EskandariAbstract:Effects of Spirulina ( Arthrospira platensis ) addition were evaluated on probiotic Lactobacillus casei growth in bacteriologically acidified feta-type (BAF) cheese. The chemical, textural, and sensorial characteristics of cheese were measured. After 60 days of storage, there were significantly higher viable counts of Lb. casei (9.10–9.35 log CFU g^−1) in Spirulina samples in comparison with the control (8.68 log CFU g^−1). The viable counts of Lb. casei were maintained more successfully in the probiotic BAF cheese which contained Spirulina. The values of titratable acidity, dry matter, and protein contents of Spirulina samples were higher than the control. Furthermore, samples with Spirulina exhibited softer textures which led to an easier disintegration and chewing of the BAF cheese. Based on the results of the sensorial evaluation, no significant difference was observed between the control and the samples with 0.5 or 1.0% Spirulina. In conclusion, Spirulina is deemed a satisfactory nutritional source which can be added to BAF cheese without having any adverse effects on its characteristics. Graphical abstract Effect of Spirulina powder on probiotic BAF cheese
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Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions
Journal of Applied Phycology, 2017Co-Authors: Nasireh Alavi, Mohammad Taghi GolmakaniAbstract:The antioxidant activity of whole-cell Spirulina (Arthrospira platensis) powder was assessed in olive oil at different concentrations of 0.5, 1.0, and 1.5% during accelerated storage. Also, antioxidant activity of Spirulina was compared with that of α-tocopherol and butylated hydroxytoluene (BHT). Spirulina samples exhibited lower primary, secondary, and total oxidation products than the control. In comparison with control (16.94 days), induction periods of various concentrations of Spirulina samples ranged from 19.09 to 20.71 days, indicating that different concentrations of Spirulina can improve the oxidative stability of olive oil. Furthermore, different concentrations of Spirulina improved olive oil stability up to between 12.69 and 22.24%. Spirulina samples can be efficient in their antioxidant activities as a result of the protective effects of bioactive components which are gradually released from Spirulina alga into the olive oil during storage. Among the antioxidants evaluated in this study, BHT showed the highest antioxidant activity, while α-tocopherol exhibited a poorer performance than Spirulina. In conclusion, Spirulina has noticeable antioxidant potential and therefore can be used in olive oil.
Yuanyu Tian - One of the best experts on this subject based on the ideXlab platform.
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thermal cracking behavior products distribution and char steam gasification kinetics of seawater Spirulina by tg ftir and py gc ms
Renewable Energy, 2020Co-Authors: Peijie Zong, Yingyun Qiao, Yuanyu Tian, Jie LiAbstract:Abstract In this study, fast pyrolysis of seawater Spirulina, is carried out to evaluate the potential of deriving valuable chemicals and fuel molecules from this seawater algae variety. The devolatilization behavior and gaseous product evolution of seawater Spirulina were carried out by TG-FTIR. Py-GC-MS was employed to investigate the composition and distribution of volatile products formed from the seawater Spirulina through high-temperature fast pyrolysis process. Finally, the seawater Spirulina char gasification reactivity and kinetic parameters were evaluated using advanced methods of volume, shrinking core and random pore. Results indicate that the thermal cracking process of seawater Spirulina mainly consisted of three reaction stages, including dehydration and drying stage, fast pyrolysis stage and residues slow decomposition stage. High heating rate has significant effect on the performance of devolatilization profiles. H2O, CH4, CO2, HNCO, NH3, HCN, CO, C–O bond and C O bond were the typical gaseous products released from the fast pyrolysis stage of seawater Spirulina. The maximum release rate of seawater Spirulina for CH4 was located at about 450 °C, corresponding to the main pyrolysis of long-chain fatty acids from lipid fraction. The high temperature fast pyrolysis of seawater Spirulina resulted in aliphatic (alkanes, alkenes) and aromatic hydrocarbons, esters, oxygenates (carboxylic acids, aldehydes, ketones, and alcohols), phenolics, and nitrogen- and sulfur-containing organic compounds. Above 750 °C was considered as the optimum temperature, which can reduce the generation of oxygenated compounds, and the content of nitrogen and phenolic compounds were decreased, maximum yield of quantified hydrocarbons was observed. The increase of gasification temperature can obviously improve the gasification reactivity of seawater Spirulina chars. The activation energies of the VM, SCM and RPM models of seawater Spirulina chars were 187.95, 173.14 and 154.34 kJ/mol, respectively. RPM displays a significant fitness with the experimental data than those of the other two models.
Peijie Zong - One of the best experts on this subject based on the ideXlab platform.
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thermal cracking behavior products distribution and char steam gasification kinetics of seawater Spirulina by tg ftir and py gc ms
Renewable Energy, 2020Co-Authors: Peijie Zong, Yingyun Qiao, Yuanyu Tian, Jie LiAbstract:Abstract In this study, fast pyrolysis of seawater Spirulina, is carried out to evaluate the potential of deriving valuable chemicals and fuel molecules from this seawater algae variety. The devolatilization behavior and gaseous product evolution of seawater Spirulina were carried out by TG-FTIR. Py-GC-MS was employed to investigate the composition and distribution of volatile products formed from the seawater Spirulina through high-temperature fast pyrolysis process. Finally, the seawater Spirulina char gasification reactivity and kinetic parameters were evaluated using advanced methods of volume, shrinking core and random pore. Results indicate that the thermal cracking process of seawater Spirulina mainly consisted of three reaction stages, including dehydration and drying stage, fast pyrolysis stage and residues slow decomposition stage. High heating rate has significant effect on the performance of devolatilization profiles. H2O, CH4, CO2, HNCO, NH3, HCN, CO, C–O bond and C O bond were the typical gaseous products released from the fast pyrolysis stage of seawater Spirulina. The maximum release rate of seawater Spirulina for CH4 was located at about 450 °C, corresponding to the main pyrolysis of long-chain fatty acids from lipid fraction. The high temperature fast pyrolysis of seawater Spirulina resulted in aliphatic (alkanes, alkenes) and aromatic hydrocarbons, esters, oxygenates (carboxylic acids, aldehydes, ketones, and alcohols), phenolics, and nitrogen- and sulfur-containing organic compounds. Above 750 °C was considered as the optimum temperature, which can reduce the generation of oxygenated compounds, and the content of nitrogen and phenolic compounds were decreased, maximum yield of quantified hydrocarbons was observed. The increase of gasification temperature can obviously improve the gasification reactivity of seawater Spirulina chars. The activation energies of the VM, SCM and RPM models of seawater Spirulina chars were 187.95, 173.14 and 154.34 kJ/mol, respectively. RPM displays a significant fitness with the experimental data than those of the other two models.
