Search results for "DIFFERENT TEMPERATURES"
showing 3 items of 3 documents
Liquid–Liquid Equilibria of Water + Ethanol + 1-Butyl-3-methylimidazolium Bis(trifluoromethanesulfonyl)imide Ternary System: Measurements and Correla…
2015
In this work authors present the experimental liquid–liquid equilibria (LLE) data of water + ethanol + 1-butyl-3-methylimidazolium bis(trifluoromethanesulfonyl)imide ([bmim][Tf2N]) system at different temperatures. The LLE of the system was obtained in the temperature range from 283.2 to 323.2 K. The nonrandom two liquid (NRTL) and universal quasichemical (UNIQUAC) models were used to correlate ternary systems. The equilibrium compositions were successfully correlated by the interaction parameters from both models, however UNIQUAC gave a more accurate correlation. Finally, a study about the solvent capability of ionic liquid was made in order to evaluate the possibility of separating the mi…
Comparison of the effect of non-polluted and underwater-volcano-polluted seawater on the corrosion resistance of different stainless steels
2015
This work compares the effect of non‐polluted and underwater‐volcano‐polluted seawater on the electrochemical behavior of two different alloys, notably an austenitic stainless steel (SS) and a duplex stainless steel. Polarization measurements, potentiostatic passivation tests, electrochemical impedance spectroscopy and capacitance measurements were performed. Results show that the composition of the polluted seawater negatively affects the passivation kinetics of both AISI 316 SS and Alloy 900, decreasing the corrosion resistance of both alloys. Additionally, when both steels are compared, it can be concluded that passive films formed on Alloy 900 presented better protective properties than…
Multi-criteria framework as an innovative tradeoff approach to determine the shelf-life of high pressure-treated poultry
2016
International audience; A multi-criteria framework combining safety, hygiene and sensorial quality was developed to investigate the possibility of extending the shelf-life and/or removing lactate by applying High Hydrostatic Pressure (HHP) in a ready-to-cook (RTC) poultry product. For this purpose, Salmonella and Listeria monocytogenes were considered as safety indicators and Escherichia coli as hygienic indicator. Predictive modeling was used to determine the influence of HHP and lactate concentration on microbial growth and survival of these indicators. To that end, probabilistic assessment exposure models developed in a previous study (Lerasle, M., Guillou, S., Simonin, H., Anthoine, V.,…