Sökning: "5-dimethylfuran"

Hittade 5 avhandlingar innehållade ordet 5-dimethylfuran.

  1. 1. Green Aromatics: Catalytic Valorisation of bio-derived 2,5-dimethylfuran over Zeolites and Zeotypes

    Författare :Christopher Sauer; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Biomass conversion; infrared spectroscopy; BTX Aromatics; 2; 5-dimethylfuran; Zeolite; Catalysis; Online Analysis; Zeotype;

    Sammanfattning : This thesis discusses the use of biomass as a potentially green feedstock for the chemical industry in the urgent shift away from fossil resources. I elaborate on reasons why we cannot afford to burn virgin biomass for energy production, among them a variety of ecosystem services that forests and other lands provide. LÄS MER

  3. 2. Green aromatics for a bio-based economy - Valorization of biomass derived model compounds over zeolites studied by online analysis

    Författare :Christopher Sauer; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; online analysis; zeolite; biomass conversion; catalysis; 2; 5-dimethylfuran;

    Sammanfattning : In the strive towards sustainable chemical production, its carbon-based products can no longer be produced from fossil resources but need to be manufactured from a renewable feedstock. Simple aromatic building blocks like benzene, toluene and xylenes (BTX) can be obtained by catalytic valorization of biomass derived platform molecules such as furans provided efficient catalysts can be formulated. LÄS MER

  4. 3. Catalyst Design for the Valorisation of Biomass-derived Furans into Aromatics

    Författare :Guido J.L. de Reijer; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; aromatics; 2; 5-dimethylfuran; gallium; biomass; furans; production of aromatics; zeolites; biomass conversion; catalysis;

    Sammanfattning : Anno 2023, mankind must strive towards a more sustainable chemical industry; one that does not solely rely on fossil fuels but also utilises renewable feedstocks such as biomass. Biomass can be catalytically converted into commodity chemicals such as aromatics, through intermediates like furans. LÄS MER

  5. 4. Volatile metabolites from microorganisms in indoor environments : sampling, analysis and identification

    Författare :Anna-Lena Sunesson; Alvin Fox; Umeå universitet; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Adsorbents; Analysis; Cultivation; Determination; Gas chromatography; Identification; Indicator substances; Indoor air; Mass spectrometry; Metabolites; Microbial volatile organic compounds; Optimization; Sampling; Sick buildings; Thermal desorption; Aspergillus versicolor; Cladosporium cladosporioides; Paecilomyces variotii; Pénicillium commune; Phialophora fastigiata; Streptomyces albidoflavus;

    Sammanfattning : Microorganisms are able to produce a wide variety of volatile organic compounds. This thesis deals with sampling, analysis and identification of such compounds, produced by microorganisms commonly found in buildings. LÄS MER

  7. 5. Aroma and Flavor in Liquid Beet Sugar Processing

    Författare :Per Pihlsgård; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; liquid beet sugar; aroma release; liquid beet sugar process; electronic nose; aroma; sensory analysis; macromolecules; flavor; GC-MS; GC-olfactometry;

    Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER