Zr‐Doped Indium Oxide (IZRO) Transparent Electrodes for Perovskite‐Based Tandem Solar Cells

Parasitic absorption in transparent electrodes is one of the main roadblocks to enabling power conversion efficiencies (PCEs) for perovskite‐based tandem solar cells beyond 30%. To reduce such losses and maximize light coupling, the broadband transparency of such electrodes should be improved, especially at the front of the device. Here, the excellent properties of Zr‐doped indium oxide (IZRO) transparent electrodes for such applications, with improved near‐infrared (NIR) response, compared to conventional tin‐doped indium oxide (ITO) electrodes, are shown. Optimized IZRO films feature a very high electron mobility (up to ≈77 cm² V^?1 s^?1), enabling highly infrared transparent films with a very low sheet resistance (≈18 Ω □^?1 for annealed 100 nm films). For devices, this translates in a parasitic absorption of only ≈5% for IZRO within the solar spectrum (250–2500 nm range), to be compared with ≈10% for commercial ITO. Fundamentally, it is found that the high conductivity of annealed IZRO films is directly linked to promoted crystallinity of the indium oxide (In₂O₃) films due to Zr‐doping. Overall, on a four‐terminal perovskite/silicon tandem device level, an absolute 3.5 mA cm^?2 short‐circuit current improvement in silicon bottom cells is obtained by replacing commercial ITO electrodes with IZRO, resulting in improving the PCE from 23.3% to 26.2%.     

Optimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo-Formed Contaminants Content

ABSTRACT: To produce specialty malt, malts were roasted by combined microwave–hot air at various specific microwave powers (SP = 2.5 to 3 W/g), microwave heating times (t_mw = 3.3 to 3.5 min), oven temperatures (T_oven = 180 to 220 °C), and oven heating times (t_oven = 60 to 150 min). The response variables, color, energy consumption by microwave (E_mw) and oven (E_oven), total energy consumption (E_tot), quantity of neo-formed contaminants (NFCs), which include hydroxymethylfurfural, furfural, furan, and acrylamide were determined. Response surface methodology (RSM) was performed to analyze and predict the optimum conditions for the specialty malt. Production using combined microwave–hot air roasting process based on minimum energy consumption and level of NFCs. At 95% confident level, SP, T_oven, and t_oven were the most influencing effects with regard to E_tot, whereas t_mw did not affect E_tot. T_oven and t_oven significantly affected malt color. Only T_oven significantly influenced the NFCs content. The optimum parameters were: SP = 2.68 W/g for 3.44 min, T_oven = 206 °C for 136 min for coffee malt, SP = 2.5 W/g for 3.48 min, T_oven = 214 °C for 136 min for chocolate malt, and SP = 2.5 W/g for 3.48 min, T_oven = 211 °C for 150 min for black malt. Comparing with conventional process, combined microwave–hot air reduced E_tot by approximately 40%, 26%, and 26% for coffee, chocolate, and black malts, respectively, and reduced HMF, furfural, furan, and acrylamide contents by 40%, 18%, 23%, and 95%, respectively, for black malt. Practical Application: An important goal for research institutions and the brewery industry is to produce colored malt by combining microwave and hot air roasting, while saving energy, getting desirable color, and avoiding the formation of carcinogenic and toxic neo-formed contaminants (NFCs). Therefore, one objective of this study was to compare energy consumption and content of NFCs during roasting of malt by hot air-only and combined microwave–hot air processes as well as to determine the effect of specific power, microwave processing time, oven temperature, and oven processing time during combined microwave–hot air roasting. Another objective was to predict the optimum conditions for the production of coffee, chocolate, and black malts.     

Removal of N‐methylpyrrolidone hydrogen‐bonded to polyaniline free‐standing films by protonation–deprotonation cycles or thermal heating

Free‐standing films of polyaniline (PANI), in an emeraldine base state, prepared by evaporation of polymer solutions in N‐methylpyrrolidone (NMP) retain solvent even under dynamic vacuum drying as indicated by transmission Fourier transform infrared (FTIR) spectroscopy, where a band at 1670 cm^?1 is clearly observed. Upon protonation–deprotonation cycles in aqueous media the weight of the dry base film decreases indicating gradual loss of NMP. Transmission FTIR spectra shows also the washing out of NMP with a clear decrease in intensity of the hydrogen‐bonded >C?O stretching band (1670 cm^?1) of NMP. During this process the bands between 3500 and 3200 cm^?1, assigned to >N? H stretching in the PANI backbone, change intensity suggesting that intermolecular hydrogen‐bonded >N? H, with carbonyl oxygen of NMP, is replaced by free >N? H. This is clear evidence of specific interaction of NMP with the emeraldine base. A similar loss of NMP is observed during heating but evidence of polymer degradation is also present. A mechanism is proposed to account for the loss of hydrogen‐bonding ability upon protonation which requires delocalization of the radical cations in the protonated films. © 2001 Society of Chemical Industry     

Fluid Dynamics of Vortex Formation in Tundish Operations: Mathematical Modelling

A mathematical model was developed to study the significance of the fluid dynamics of vortex formation in tundish operations. The aim is to contribute to the fundamental understanding of vortex formation and related phenomena. For this purpose a typical slab tundish was employed; the mathematical model was solved using FLUENT® commercial software capable to simulate highly turbulent flows. The well known k‐? turbulence model was applied to compute this effect in the process. The mathematical simulations confirmed the results from a water analogue model. The vortex formation is directly related to the highly turbulent flows present in the reactor. Great changes in velocity fields during short times and large distances between the upper edge of the dam and the free surface of the bath enhance the formation of vortex flows.     

NUMERICAL SIMULATION OF THE EFFECTS OF BUOYANCY FORCES AND FLOW CONTROL DEVICES ON FLUID FLOW AND HEAT TRANSFER PHENOMENA OF LIQUID STEEL IN A TUNDISH

Fluid flow and heat transfer of liquid steel in a tundish of a continuous slab caster was numerically simulated. The importance of natural flow convection was established through a dimensionless number given by the ratio Gr/Re². Buoyancy forces proved to be as important as inertial ones, especially in the extremes of the tundish far from the entering liquid jet. The usual flow control devices like weirs and dams were not as effective as turbulence inhibitors, a kind of impact pad with lips, interior squared angles, and a square cross section. The simulations indicated that this device helps to decrease fluid turbulence in the zone of the entering liquid jet and has damping effects of step inputs of cold or hot steel, allowing for better control of the casting temperature.     

Experimental and Calculational Studies of the Interactions of BF3 with Fluoroethers

BF₃ was co-condensed with (C₂H₅)₂O, (CF₃CH₂)₂O, and (C₂F₅)₂O in excess argon at 15 K. Infrared spectra of the matrices showed a definite Lewis acid-base interaction between BF₃ and diethyl ether; a weak but definite interaction with bis(2,2,2,-trifluorodiethyl)ether, and no observable interaction with perfluorodiethyl ether. Molecular orbital (MO) calculations complemented the experimental observations by revealing that fluorine atoms on the ethers decreased electron localization about the oxygen atom. Thus, the experimental data and MO calculations indicated a clear trend between strength of interaction with BF₃ and the degree of ether F substitution. The implications of the results for commercial perfluoro ether lubricant/metal oxide surface interactions are discussed.     

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

The binding constants of 14 different flavors (Maltol, Furaneol, Vanillin, Methyl Cinnamate, Cineole, Citral, Menthol, Geraniol, Camphor, Nootkatone, Eugenol, p-vinil Guayacol and Limonene) to cyclodextrins (α-cyclodextrin and β-cyclodextrin) have been determined by an UV–Vis spectrophotometric technique. In all cases the binding constant of flavors to β-cyclodextrin are bigger than the corresponding one to α-cyclodextrin. This fact is due to the different size of cyclodextrin cavity. As well as, a relationship between log P of each flavor and the binding constants was found, proving that the driving force for host–guest complex formation is hydrophobic/hydrophilic interactions.     

A proposal to evaluate the amount of corroded iron converted into adherent rust in steels exposed to corrosion

To calculate the amount of iron corroded from the steels that form part of the adherent rust, α, we propose a procedure that considers mass measurements and the use of spectroscopic techniques to estimate the relative iron phase abundances. We derived an equation to calculate α and evaluate it for carbon steels (CS) and weathering steels (WS) exposed to accelerated outdoor corrosion tests. The values of α are estimated at 0.93 and 0.76 for CS and WS after 2 years of exposure, respectively. The relative iron phase abundances pointed out to a non-protective and active type of rust.