Enhancing the fluidization quality of nanoparticles using external fields

Fluidization quality of beds containing alumina and iron oxide nanoparticles in the Agglomerate Bubbling Fluidization (ABF) was improved by applying a combination of vibration and magnetic field. Pressure fluctuations were measured and analyzed by Fast Fourier Transform (FFT), Recurrence Plot (RP) and Recurrence Quantitative Analysis (RQA). Results of FFT showed that the wall vibration creates a periodic signal at 100?Hz which is not originated from the bed hydrodynamics. RP of pressure fluctuations before and after applying the assisting forces showed that the white areas in the plot decrease in size, which indicates an increase in the contribution of meso-structures such as agglomerates and small bubbles. The transition in the equilibrium bed hydrodynamics, between the condition in which assisting forces are not applied and condition in which they are applied, was tracked. It was shown by the determinism of pressure fluctuations that when the iron oxide nanoparticles exist alongside with alumina nanoparticles, this transition to the new equilibrium condition was reached in a shorter time. Determinism of pressure fluctuation of beds containing iron oxide decreased after applying the assisting forces. This trend confirms that large bubbles start to disappear and become substituted by smaller structures when magnetic field is applied to the bed. Under this condition, the interphase contact efficiency increases and the bed becomes closer to the Agglomerate Particle Fluidization (APF) regime.     

Determination of phenolic profile and antioxidant activity of pistachio hull using high-performance liquid chromatography–diode array detector–electro-spray ionization–mass spectrometry as affected by ultrasound and microwave

The phytochemicals content and radical scavenging activity of pistachio (Pistacia vera L.) hull extract obtained by different solvents (water, ethanol, and butanol) were measured and compared. Water was selected as superior solvent. Ultrasound-assisted aqueous extraction of the hull by power ultrasound (35 kHz) was more efficient in ascending the phytochemicals content than the sonochemical ultrasonication (130 kHz). High-performance liquid chromatography-mass spectrometry showed increased amounts of vanillic acid, p-coumaric acid, naringenin, and catechin in ultrasound-assisted extracts. Post-extraction sonication declined significantly the phenolics amount and antioxidant property of the aqueous extract. Microwave-assisted extraction increased the phenolics and flavonoids content at extract in a power-dependent trend.