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6 articles for “freezing point”
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Psychrophiles: Cold Adaptation
Abstract: Almost three-quarters of the Earth’s surface are covered by cold ecosystems, involving the depths of ocean, and Polar Regions. These continuous cold environments have been successfully covered by members of extremophiles which are known as psychrophiles (means cold-loving). To grow at temperatures that are close to, or below, the freezing point of water requires many adaptations. To survive in such cold weather, psychrophilic organisms developed structural, physiological and molecular adaptations. …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 3, Issue 3, 2013 · pp. 15–20 Read article
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Anti-static Additive and Particulate Formation in Jet Fuel at Low Temperature
Abstract: Over-dosed anti-static additive Stadis 450 can form particulates in jet fuel when temperature goes down to around -38oC. The particulate formation was observed during freezing point test. The jet fuel produced by Toruk refinery of Arabian Gulf Oil Company of Libya had freezing point of about -55OC which is lower than required-47OC for jet fuel A-1. Key words: Libya, Tobruk refinery, Sarir refinery, Jet Fuel, Anti-Static Additive, Particulate, Low Temperature
Published in Journal of Petroleum Engineering & Technology · Vol. 9, Issue 2, 2019 · pp. 1–4 Read article
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Physicochemical Characterization of Niger crude for processing and transport
Abstract: Niger crude oil physic chemical properties which influence it processing and flow behavior was investigated in this study. The bulk characterization includes specific gravity, viscosity, pour point, freezing point, wax content, sulfur content, SARA fraction and the Colloidal Instability Index analyses. Results indicate that the crude oil is paraffinic, light and sweet with high wax content (24.8%).The rheological behavior studied from the viscosity variation show that it is very viscous …
Published in Journal of Petroleum Engineering & Technology · Vol. 10, Issue 2, 2020 · pp. 38–43 Read article
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A New Method of Juice Concentration using a Hydrogen Bubbles Photoelectroflotation Process Powered by Solar
Abstract: Currently, juice concentrates are produced by extracting water from freshly squeezed juice. To extract water from freshly squeezed juice, one of the following methods is used: evaporation, freezing of water, or the use of diaphragms. When evaporating, freshly squeezed juice is heated in a vacuum in special trays, but not to the boiling point, since boiling the juice will destroy all its useful substances. The mass, obtained after evaporation is …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 1, 2024 · pp. 26–38 Read article
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The Use of Electrolytic Hydrogen Bubbles for New Method of Juice Concentration
Abstract: Currently, juice concentrates are produced by separating water from fresh juice. For the production of juice concentrates, one of the following methods is used: evaporation of freezing water or the diaphragm method. During evaporation, the juice is heated in a vacuum in special trays, but this heat is not brought to the boiling point, since during the boiling process all useful substances will be destroyed. The mass obtained after evaporation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 35–39 Read article
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Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article