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      저자 : Hafiz Miqdad Masood (검색결과 2 건)
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        Effect of Operational Parameters on the Products from Catalytic Pyrolysis of Date Seeds, Wheat Straw, and Corn Cob in Fixed Bed Reactor

        Hafiz Miqdad Masood,Sultan Mahmood,Waqar Ali khan,Khurram Shahzad 한국화학공학회 2023 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.61 No.4

        Pakistan depends heavily on imports for its fuel requirements. In this experiment, catalytic pyrolysis of a blend of feedstock’s consisting of date seed, wheat straw, and corn cob was conducted in a fixed bed reactor to produce oil that can be used as an alternative fuel. The main focus was to emphasize the outcome of important variables on the produced oil. The effects of operating conditions on the yield of bio-oil were studied by changing temperature (350- 500℃), heating rate (10, 15, 20℃/min), and particle size (1, 2, 3 mm). Moreover, ZnO was used as a catalyst in the process. First, the thermal degradation of the feedstock was investigated by TGA and DTG analysis at 10℃/min of different particle sizes of 1, 2, and 3mm from a temperature range of 0 to 1000℃. The optimum temperature was found to be 450℃ for maximum degradation, and the oil yield was indicated to be around 37%. It was deduced from the experiment that the maximum production of bio-oil was 32.21% at a temperature of 450℃, a particle size of 1mm, and a heating rate of 15℃/min. When using the catalyst under the same operating conditions, the bio-oil production increased to 41.05%. The heating value of the produced oil was 22 MJ/kg compared to low-quality biodiesel oil, which could be used as a fuel.

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        Production and Investigation of Parametric Effect on Bio-ethanol by Sapota Using Separation Technique

        Muhammad Zuraiz,Syed Asad,Mohsin Ameen,Hafiz Miqdad Masood,Najaf Ali,Tashfeen Abid 한국화학공학회 2023 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.61 No.2

        Waste from the food is a challenge to the environment all over the globe, hence there is need to be recycled. There is a great deal of renewable energy potential in the biomass of vegetables and fruits, which can be used to generate power and steam, as well as fuel for human consumption and laboratory solvents. To maintain the nutritional, antioxidative, and functional qualities of sapota fruit, wine was made by fermenting it with wine yeast (Saccharomyces cerevisiae). The wine’s approximate composition was as follows: total soluble solids, 2.38°Brix; total sugar, 3.8 g/100 ml tartaric acidity (TA), 1.29 g tartaric acidity total phenolics, 0.21 g/100 mL; pH, 3.02; acid/100 mL; pH, 3.02; total phenolics, 0.21 g/ 100 mL; 22 g/100 ml -carotene; 1.78 g/100 ml ascorbic acid mg/100 ml; 0.64 mg/100 ml lactic acid; and The ethanol percentage is 8.23% (v/v). The sapota wine was delicious. A DPPH-scavenging 2, 2-diphenyl-1picryl hydroxyl (DPPH) at a dosage of 250 g/ml, the activity was 46%. Infrared alcohols, phenethylamines, and other compounds were discovered via spectroscopy.

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