In this work, the mixing of a hydrocarbon droplet in near- and super-critical water (NCW/SCW) is mathematically modeled, coupling thermodynamic properties calculation with transport processes. In non-ideal systems, mass ...

Aqueous sorption processes play an important role in, for example, pollutant binding to natural nanoparticles, colloid stability, separation and enrichment of components and remediation processes. In this article, which ...

Mixtures of different kinds of homologous surfactants (potassium soaps, alkyltrimethylammonium bromides, alkylammonium chlorides, alkylsulfinyl ethanols and tritons) have been studied contemplating the peculiarities of ...

En el marco del análisis normativo de las falencias democráticas deliberativas de los sistemas presidenciales de gobierno, destacan dos incógnitas: 1) ¿es legítimo el sistema presidencial de gobierno en términos democráticos ...

During many years since the birth of quantum mechanics, Instrumentalist interpretations prevailed: The meaning of the theory was expressed in terms of measurements results. However, in the last decades, several attemptsto ...

This paper outlines and compares mathematical models to predict the temporal variation of concentration and current in an electrochemical reactor coupled with a reservoir operating with continuous recirculation of the ...

The main purpose of the current work is to generalize the analytical model for the facilitated proton transfer-electron transfer coupled reactions at thick organic film-modified electrodes, including ion pairing in the ...

A passivity-based non-linear controller design for three-phase front-end converters used to connect renewable energy sources to the grid is proposed in this paper. The control objective is to inject all the generated power ...

In this work, we study the development of browning at bread surface during baking. Computer vision is applied to follow the progress of browning at surface, while the variations of temperature and water activity are obtained ...

This paper presents a review regarding several aspects of the development of browning during baking of bakery products, mainly from an engineering point of view. During baking, the formation of colour is due to the Maillard ...