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Pyrolysis kinetics of de-oiled cakes by thermogravimetric analysis
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10.1063/1.4811794
/content/aip/journal/jrse/5/3/10.1063/1.4811794
http://aip.metastore.ingenta.com/content/aip/journal/jrse/5/3/10.1063/1.4811794

Figures

Image of FIG. 1.
FIG. 1.

TGA curves of sesame (A), mustard (B), neem (C), and mahua (D) de-oiled cakes at 10, 20, 30, 50, and 100 °C min.

Image of FIG. 2.
FIG. 2.

DTG curves of sesame (A), mustard (B), neem (C), and mahua (D) de-oiled cakes at 10, 20, 30, 50, and 100 °C min.

Image of FIG. 3.
FIG. 3.

DSC thermograms of sesame, mustard, neem, and mahua de-oiled cakes.

Image of FIG. 4.
FIG. 4.

FTIR spectra of sesame, mustard, neem, and mahua de-oiled cakes.

Image of FIG. 5.
FIG. 5.

XRD patterns of sesame, mustard, neem, and mahua de-oiled cakes.

Tables

Generic image for table
Table I.

Proximate and ultimate analysis of sesame, mustard, neem, and mahua de-oiled cakes.

Generic image for table
Table II.

Temperature ranges and maximum temperature values of sesame, mustard, neem, and mahua de-oiled cakes.

Generic image for table
Table III.

Activation energy and pre-exponential factor for decomposition of sesame, neem, mustard, and mahua de-oiled cakes by Coats and Redfern method at different heating rate.

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/content/aip/journal/jrse/5/3/10.1063/1.4811794
2013-06-21
2014-04-16
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752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
Scitation: Pyrolysis kinetics of de-oiled cakes by thermogravimetric analysis
http://aip.metastore.ingenta.com/content/aip/journal/jrse/5/3/10.1063/1.4811794
10.1063/1.4811794
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