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Wood pellet boilers for residential heating applications offer the promise of low emissions, high efficiency, and automatic operation. However, when operated in the field, these units operate often at very low loads causing them to cycle. In this study, the performance of a 25 kW modern pellet boiler under emulated field conditions and fixed nominal loads of 15 and 100% has been studied in a lab-with and without a buffer tank. A dilution tunnel approach was used for the measurement of particulate emissions, in accordance with US certification testing requirements under EPA Methods 28 WHH and 28 WHH PTS. Results show that increasing the amount of thermal storage used decreases cycling rates leading to decreased emissions and increased efficiency. Without thermal storage, integrated efficiency over a 15% load test period was 57%, compared to 74% when thermal storage was used. Particulate emissions were 180 and 64 mg/MJ for the 15% load case without and with thermal storage, respectively.
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http://dx.doi.org/10.1021/acsomega.0c03080 | DOI Listing |
J Phys Chem A
September 2025
Department of Basic Science, School of Arts and Sciences, The University of Tokyo, Komaba, Meguro, Tokyo 153-8902, Japan.
Desorption processes of HO molecules from AlO(HO) ( = 3, 5, 7) and AlO(HO)H ( = 4, 6, 8) clusters were investigated using gas-phase thermal desorption spectrometry to evaluate the HO storage capacity and mechanisms of aluminum oxide clusters. The clusters stored approximately 10 HO molecules at ∼300 K, depending on the size (), and released them upon heating. Even after heating to ∼1000 K, 2-4 HO molecules remained bound.
View Article and Find Full Text PDFJDS Commun
September 2025
Department of Food Science, Center for Food Safety, University of Arkansas System Division of Agriculture, Fayetteville, AR 72704.
The water activity of milk powders is a critical parameter for predicting quality and safety, but some retailers in the supply chain may be limited to measuring moisture content, which can be easier and more affordable. Moisture sorption isotherms relate moisture content to the corresponding water activity. In this study, moisture adsorption and desorption isotherms were determined for nonfat dry milk (NFDM) and milk protein concentrate (MPC-85) powder samples at ambient and elevated temperatures via the modernized dynamic dewpoint isotherm (DDI) method.
View Article and Find Full Text PDFSmall
September 2025
Department of Materials Science and Engineering, Ludong University, Yantai, 264025, China.
With the continuous development of flexible sensors and flexible energy storage devices, gel materials with good flexibility, toughness, and tunable properties have attracted wide attention. Deep eutectic solvents (DES) have an obvious advantage of thermal and chemical stability over water. Therefore, eutectogels can effectively solve the problem of insufficient stability of traditional hydrogels.
View Article and Find Full Text PDFFood Res Int
November 2025
Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China.
In this study, we explored the application of lactoferrin-(-)-epigallocatechin-3-gallate (LF-EGCG) complex with rapeseed, soybean, walnut, peanut and sesame oil for the preparation of Pickering emulsions and its spray-dried microcapsules. Spectroscopy and molecular docking revealed that LF-EGCG binds via hydrogen bonds, hydrophobic interactions, and van der Waals forces. Structural analysis demonstrated that 0.
View Article and Find Full Text PDFJ Food Prot
September 2025
Department of Processing Technology, Nofima AS, 4021 Stavanger.
This study evaluated the effectiveness of combining recyclable packaging materials in preserving the quality of microwave-treated chicken meat. Specifically, it assessed the combination of polyethylene terephthalate (PET) and polypropylene (PP) with modified atmosphere packaging (100% N and 60% CO:40% N). Quality parameters, such as cook loss, colour, microbiological stability, and sensory analysis, were monitored over 36 days.
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