Issue Information
روزنامه با شماره پیاپی سال 2002
Pages
7
From page
145
To page
151
Abstract
Reduction kinetics of magnesia with carbon powder was studied using the thermal gravimetric technic in the temperature range of 1743–1883 K. The reduction ratio was determined as a function of time. The effects of compact-forming pressure, composition, partial pressure of CO, sample height, and temperature on reduction ratio were investigated. Experimental results revealed that the gas diffusion including Mg vapor, CO and CO2 through the porous medium was the rate-determining step of the overall reduction process. Activation energy of the gas diffusion was estimated to be about 30.59 kJ mol−1.
Journal title
Food Microbiology
Serial Year
2002
Journal title
Food Microbiology
Record number
1191019
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