Scientific Papers in SCI

Although calcium-based materials are the most promising adsorbents used in calcium looping process for carbon dioxide removing, their CO2 capture capacity decaying besides poor fluidization, still are the important challenges. In the present investigation, eggshell as a cheap, easily available and unpolluted source of calcium carbonate was used for CO2 capturing in calcium looping process. Eggshell particles were treated with various volume concentrations of acetic acid to improve its sorption capacity. According to the TGA results after 20 carbonation/calcination cycles, the effective carbonation conversion of modified eggshell with 5%, 20%, 30% and 40%. v/v acetic acid was 21.33%, 24.26%, 25.97% and 28.97%, respectively, which is considerable compared to 20.54% for untreated eggshell. The effect of initial eggshell particle size on the adsorption behavior of final adsorbent was also investigated by using two different sizes including dp < 45 mu m and dp > 320 mu m. The results showed that the effective conversion of the adsorbent containing 40%. v/v acetic acid derived from small particle size eggshells was 9.32% higher than that from larger particle size eggshells. In terms of fluidization behavior, surprisingly the addition of acetic acid to the eggshell particles also increased the bed expansion ratio as 8% and 36.2% at gas velocities of 0.27 and 6.67 cm/s, respectively. Further improvement in the fluidity of eggshell modified with 40% acid was performed by manually mixing of SiO2 nanoparticles at different weight percentages. According to the results, adding 7.5 wt% SiO2 leaded to the homogeneous and agglomerate particulate fluidization.

Transparency is a very important technical parameter to evaluate and validate certain food packaging materials. In the recent scientific literature, several methods (i.e. transmittance, opacity, haze, and absorbance) have been used and such variety hinders a direct comparison of results from different authors. In this Review, we describe and discuss the most widely employed methods to measure transparency, with special emphasis on two main parameters: transmittance and opacity. Moreover, a comparison of the different techniques is addressed and the typical values of transmittance and opacity of common transparent food packaging materials are provided. Our current opinion is that transparency should be expressed as transmittance in the visible range due to both the quickness and easiness of the measurement and the standardization of data. This information should be accompanied by the thickness value and a graphical image of the analysed samples for a useful and complete characterization.