Topic
Brine
About: Brine is a research topic. Over the lifetime, 6542 publications have been published within this topic receiving 76741 citations.
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TL;DR: In this article, the suitability of supercritical water desalination (SCWD) as zero liquid discharge (ZLD) technology was evaluated with a two-stage brine treatment process.
28 citations
TL;DR: In this paper, a noninvasive technique, quantitative Raman spectroscopy, was used to investigate the high pressure equilibria of the CO2-H2O-NaCl system.
Abstract: The knowledge of high pressure phase behavior of the CO2–H2O–NaCl system in a wide T–P–mNaCl range is of great interest in the injection of CO2 to deep reservoir for storage or enhancement of oil recovery (EOR). The calculation of CO2 solubility in brine is very important to predict the CO2 storage capacity in saline aquifers. However, CO2 solubility data at high salinity and high pressure are limited, and few thermodynamic models can accurately predict CO2 solubility when salinity is higher than 4.5 mol/kg. In this study, a noninvasive technique, quantitative Raman spectroscopy, was used to investigate the high pressure equilibria of the CO2–H2O–NaCl system. A total of 180 solubility data points were obtained for carbon dioxide in (1, 3, and 5) mol/kg NaCl solutions from (273.15 to 473.15) K up to 40 MPa. New parameters were derived to improve the Duan-type solubility model, thus it can be applied in CO2 sequestration and EOR to accurately calculate the solubility of CO2 in NaCl aqueous solution up to 6 ...
28 citations
TL;DR: In this paper, an inductive stage of the oxidation pathway, the incorporation of oxygen into the elastomers led to the scission and breakage of polyfluorocarbon chain structure, and was followed by the formation of poly fluorocarbony derivatives as the molecular fragments.
28 citations
TL;DR: In this paper, the binding and antimicrobial properties of comminuted meat products were evaluated at varying levels of NaCl and of sodium tripolyphosphate (STPP).
Abstract: The binding and antimicrobial properties of comminuted meat products were evaluated at varying levels of NaCl and of sodium tripolyphosphate (STPP). The meat batters were inoculated with Clostridium sporogenes spores (10/g) either before (cans) or after (vacuum packages) thermal (70°C) processing. Product binding was inferior when the NaCl level was reduced to 1.1% (50% reduction). STPP increased pH by 0.17-0.23 units and restored binding of low NaCl products. During storage (20°C) microbial growth and product spoilage were more rapid with decreasing brine level, irrespective of presence or absence of STPP.
28 citations
21 Apr 2006
28 citations