Keywords: شیرین کردن; Sweetening; Simulation; Amines; Natural gas; Optimization;
مقالات ISI شیرین کردن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شیرین کردن; Antisolvent; Sweetening; Amine absorption process; Decantation; Acid gases;
Keywords: شیرین کردن; Natural gas; CO2; H2S; Sweetening; Simulation; Economic evaluation
Low-temperature conditioning combined with cold storage inducing rapid sweetening of sweetpotato tuberous roots (Ipomoea batatas (L.) Lam) while inhibiting chilling injury
Keywords: شیرین کردن; Sweetpotato; Chilling injury; Low-temperature conditioning; Sweetening; Antioxidant enzymes; CBF;
Development and application of a quantitative method based on LC-QqQ MS/MS for determination of steviol glycosides in Stevia leaves
Keywords: شیرین کردن; CE; Capillary electrophoresis; LC; Liquid chromatography; LOD; Limit of detection; LOQ; Limit of quantitation; MS/MS; Tandem mass spectrometry; SRM; Selected reaction monitoring; Stevia leaves; Steviol glycosides; Sweetening; Quantitation; Triple quadrupo
Magnetic Fe3O4@MgAl–LDH composite grafted with cobalt phthalocyanine as an efficient heterogeneous catalyst for the oxidation of mercaptans
Keywords: شیرین کردن; Sweetening; Oxidation; Cobalt phthalocyanine; Immobilized catalys; Magnetically separable catalyst
Energy and exergical dissection of a natural gas sweetening plant using methyldiethanol amine (MDEA) solution
Keywords: شیرین کردن; Exergy; Absorber; Sweetening; MDEA; Power; Thermodynamics
Study on the basic centers and active oxygen species of solid-base catalysts for oxidation of iso-mercaptans
Keywords: شیرین کردن; Basic centers; Active oxygen species; Iso-mercaptan; Sweetening; Hydrogenated gasoline
Parametric sensitivity analysis on a GASCO's acid gas removal plant using ProMax simulator
Keywords: شیرین کردن; ProMax simulation; GASCO; Sweetening; MDEA; Sensitivity analysis; Sour gas
Research on the MgO-supported solid-base catalysts aimed at the sweetening of hydrogenated gasoline
Keywords: شیرین کردن; Sweetening; Solid-base catalyst; Long chain thiol; Iso-mercaptan; Hydrogenated gasoline;
Reliable prediction of condensation rates for purification of natural gas via supersonic separators
Keywords: شیرین کردن; Supersonic separator; Droplet growth; Natural gas; Dehumidification; Sweetening;
Synthesis, characterization and catalytic activity of cobalt phthalocyanine dichloride in sweetening of heavier petroleum fractions
Keywords: شیرین کردن; Cobalt phthalocyanine; Cobalt phthalocyanine dichloride; Kerosene; Sweetening; Mercaptan; Oxidation; FBSC
High pressure hydrogen sulphide adsorption on silica–aluminas
Keywords: شیرین کردن; Hydrogen sulphide; Natural gas; Adsorption; Silica; Alumina; Sweetening; Pressure swing
Mechanistic kinetics of catalytic oxidation of 1-butanethiol in light oil sweetening
Keywords: شیرین کردن; Thiol; Sweetening; Cobalt phthalocyanine sulfonamide catalyst; Line weaver plot; Michaelis–Menten kinetics
Synthesis, characterization and catalytic activity of cobalt phthalocyanine tetrasulphonamide in sweetening of LPG
Keywords: شیرین کردن; Cobalt phthalocyanine; Cobalt phthalocyanine tetrasulphonamide; LPG; Sweetening; Mercaptan; Oxidation; IIP
Modeling and simulation of sour gas membrane-absorption system: Influence of operational parameters on species removal
Keywords: شیرین کردن; Modeling; Simulation; Sweetening; Sour gas; Membrane; Separation
Sweetening responses of potato tubers of different maturity to conventional and non-conventional storage temperature regimes
Keywords: شیرین کردن; Solanum tuberosum; Potato; Sweetening; Maturity; Storage temperature; Tubers
Effects of carbohydrate and noncarbohydrate sweeteners on the orange spirit volatile compounds
Keywords: شیرین کردن; Orange spirit; Sweetening; Flavor analysis; Headspace SPME; GC-MS