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American Journal of Chemical Engineering

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Volume 8, Issue 3, May 2020

  • Energy Saving Research on Multi-effect Evaporation Crystallization Process of Bittern Based on MVR and TVR Heat Pump Technology

    Deming Yang, Bingqin Leng, Tao Li, Ming Li

    Issue: Volume 8, Issue 3, May 2020
    Pages: 54-62
    Received: 22 April 2020
    Accepted: 4 June 2020
    Published: 17 June 2020
    DOI: 10.11648/j.ajche.20200803.11
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    Abstract: This work keeps an eye on the energy saving research on evaporation crystallization process of bittern. Based on the thermo sensitivity of solubility of various salts in bittern, the magnesium salts are purified. The conventional evaporation crystallization process used to separate the bittern demands high energy consumption and has low thermodynam... Show More
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  • Economic Analysis of Isoprene Production from Good Year Scientific Process

    Usman Asghar, Ayesha Masoom, Adan Javed, Ayesha Abbas

    Issue: Volume 8, Issue 3, May 2020
    Pages: 63-69
    Received: 28 March 2020
    Accepted: 15 April 2020
    Published: 13 July 2020
    DOI: 10.11648/j.ajche.20200803.12
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    Abstract: The isoprene rubber is very much like natural rubber but made artificially or synthetically. Essentially similar to natural rubber in properties, this rubber may be somewhat weaker because it is not 100% the cis-isomer. This rubber is used in the same type of products as natural rubber. About 95% of isoprene production is used to produce cis-1,4-po... Show More
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  • Sorption Isotherm of Corn Chips Made from Blends of Corn Flour and Bambara Groundnut Nut Flour

    Babatunde Kazeem Adeoye, Charity John Oladejo, Adegbola David Adeniran, Habeebah Titilola Opawuyi

    Issue: Volume 8, Issue 3, May 2020
    Pages: 70-75
    Received: 29 May 2020
    Accepted: 15 June 2020
    Published: 28 July 2020
    DOI: 10.11648/j.ajche.20200803.13
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    Abstract: The adsorption equilibrium moisture contents of corn chips (kokoro) made from blends of maize flour and Bambara nut flour was investigated by measuring water activities at 27°C, 37°C and 40°C using the static gravimetric method. Sorption isotherms followed a type II shape in water activities range from 0.10 - 0.80 showing characteristics of most bi... Show More
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