Carbon dioxide hydrates for cold thermal energy storage: A review

X Wang, F Zhang, W Lipiński - Solar Energy, 2020 - Elsevier
Cold thermal energy storage provides suitable solutions for electric air conditioning systems
to reduce peak electricity use and for solar cooling systems to alleviate energy supply …

Research methods and devices for hydrate characteristics during oil and gas transportation: A review

J Zhang, L Shi, C Li, F Yang, B Yao, G Sun - Chinese Journal of Chemical …, 2024 - Elsevier
Due to the high-pressure and low-temperature exploitation environment, the characteristics
of hydrates are directly related to the safety of pipeline transportation, which is an important …

[HTML][HTML] 天然气水合物微观测试技术与应用进展

刘昌岭, 张永超, 纪云开, 孟庆国, 郝锡荦… - 海洋地质与第四纪 …, 2024 - cgsjournals.com
天然气水合物作为一种重要的战略资源, 其在沉积物中的动态聚散过程非常复杂,
涉及的许多科学问题需要从微观层面来解答. 微观测试技术可以在毫米, 微米甚至纳米尺度上 …

Improving C2H3Cl2F hydrate formation for cold storage in the presence of amino acids

R Li, Z Sun - Journal of Energy Storage, 2023 - Elsevier
The motivation of this study is to investigate the effect of side chain groups of amino acids on
hydrate formation. To confirm their effects on hydrate nucleation and growth, we use …

Insights on the formation and dissociation mechanisms of cyclopentane hydrate obtained by using calorimetry and optical microscopy

RK Ramamoorthy, S Teychené… - … Research and Design, 2022 - Elsevier
Identifying the characteristic properties of gas hydrates–including thermo-physical properties–
is essential for determining their formation condition and in turn, controlling their yield/growth …

Thermische Größen

L Figura, L Figura - Lebensmittelphysik: Physikalische Kenngrößen …, 2021 - Springer
Zum Verständnis des thermischen Verhaltens von Lebensmitteln werden in diesem Kapital
zunächst thermodynamische Grundbegriffe wie Enthalpie, Wärmekapazität und …

Thermal Properties

LO Figura, AA Teixeira - Food Physics: Physical Properties-Measurement …, 2023 - Springer
Most food processing operations used to prolong the shelf life of foods involve heating foods
to temperatures capable of inactivating microbial and enzymatic activity. This chapter …