Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Muhanned A. Hararah"'
Autor:
Zayed Al-Hamamre, Mohammad Badran, Muhanned A. Hararah, Motasem N. Saidan, Jihad Alsawair, Bashar Bataineh, Raed A. Damra
Publikováno v:
DESALINATION AND WATER TREATMENT. 104:91-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16a80c63f7a80f09a79c586ef6fb9c4d
https://doi.org/10.5004/dwt.2018.21831
https://doi.org/10.5004/dwt.2018.21831
Autor:
Muhanned A. Hararah, Motasem N. Saidan, Mohammad Al-Shannag, Khaled Rawajfeh, Zayed Al-Hamamre, Hussam E. Alkhasawneh
Publikováno v:
Renewable and Sustainable Energy Reviews. 67:295-314
An assessment of biomass resources potential in Jordan for power/heat generation and biogas production is presented in this paper. The investigation is based on five crucial requirements toward process sustainability and production cost. These requir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9479f44c5d9ae2c08428814ed85e7b6
https://doi.org/10.1016/j.rser.2016.09.035
https://doi.org/10.1016/j.rser.2016.09.035
Autor:
Muhanned A. Hararah, Zayed Al-Hamamre
Publikováno v:
Energy Sources, Part A: Recovery, Utilization, and Environmental Effects. 38:1904-1911
In this study, the effect of temperature and mixture composition on viscosity of Jojoba oil-Biodiesel (JO-BD) and Jojoba oil-Diesel (JO-PD) blends are investigated. Moreover, the relationship between the viscosity and the specific gravity of the blen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41ccd0ef92b51e62e625c28ae77ac55f
https://doi.org/10.1080/15567036.2014.987856
https://doi.org/10.1080/15567036.2014.987856
Publikováno v:
Chemical Engineering Journal. 172:129-136
In this study, waste cooking oil from restaurants was used to produce a renewable and sustainable biodiesel through transesterification process. The Treated Waste Cooking Oil (TWCO) fuel produced has shown very promising chemical and physical propert
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1648ca8ab3c33d2fe951c45f39ac269
https://doi.org/10.1016/j.cej.2011.05.078
https://doi.org/10.1016/j.cej.2011.05.078
Publikováno v:
Environmental Earth Sciences. 65:2079-2085
Calcareous vertisol soil is the dominant agricultural soil type and covers over 80% of the agricultural cultivated land in Jordan. This type of soil is characterized by its high pH and CaCO3 content, which made the heavy metals including Zn to be oxi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48b6cf0981eb59db1eb8ea874f134542
https://doi.org/10.1007/s12665-011-1188-4
https://doi.org/10.1007/s12665-011-1188-4
Publikováno v:
Minerals Engineering. 24:98-101
In kaolin classification, the final product is isolated from the overflow of a 50 mm hydrocyclone with an underflow containing fine sand and residual kaolin. For a higher kaolin recovery, the underflow is usually further treated using a washing cyclo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c70f803fc4e92c3698fd5940832a557a
https://doi.org/10.1016/j.mineng.2010.07.008
https://doi.org/10.1016/j.mineng.2010.07.008
Publikováno v:
LWT - Food Science and Technology. 43:1042-1049
Adsorption isotherms of microwave-baked Madeira cake, flour and sugar were determined using a standard static gravimetric method within the temperature range 5–60 °C and relative humidity range of 0.04–0.96. Microwave-baked Madeira cake and suga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e71024568a07f29e1ae49eafa51f1e3
https://doi.org/10.1016/j.lwt.2010.01.003
https://doi.org/10.1016/j.lwt.2010.01.003
Autor:
Muhanned A. Hararah, Zayed Al-Hamamre
Publikováno v:
International Journal of Hydrogen Energy. 35:5367-5377
In this study thermodynamics and kinetics analysis of the thermal partial oxidation (TPOX) of ethanol for producing hydrogen is performed. Equilibrium and kinetics calculations are performed in order to find the limiting parameters for the thermal pa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::873a9243ca58725f70a61bec534865e4
https://doi.org/10.1016/j.ijhydene.2010.03.018
https://doi.org/10.1016/j.ijhydene.2010.03.018
Publikováno v:
Journal of Food Engineering. 98:84-92
There is a large market for microwave foods, with one of the most prevalent growth areas being low-density bakery products. The dielectric constant and loss factor of Madeira cake batter and its constituents (sugar, cake concentrate, margarine, flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c71fa01cbaa074490a7f64c3f7a1e0f
https://doi.org/10.1016/j.jfoodeng.2009.12.013
https://doi.org/10.1016/j.jfoodeng.2009.12.013
Autor:
Adnan S. Abu-Surrah, Ala’a H. Al-Muhtaseb, Rushdi I. Yousef, Khalid A. Ibrahim, Muhanned A. Hararah, Ala A. Qatatsheh
Publikováno v:
Journal of Applied Polymer Science. 117:1908-1913
Phenolic compounds are one of the most representative pollutants in industrial wastewater, and efficient removals of them have attracted significant concerns. In this study, several commercial and new synthetic polymers (acrylonitrile, 1,3-butadiene,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fab89f0c809b45ff06cb022f6bf221b
https://doi.org/10.1002/app.32107
https://doi.org/10.1002/app.32107