Development of a new computer model for the simulation of cooking organic aerosol formation from heated cooking oils using aspen plus
| dc.contributor.author | Aldemkhan, Fariza | |
| dc.date.accessioned | 2018-05-28T09:31:32Z | |
| dc.date.available | 2018-05-28T09:31:32Z | |
| dc.date.issued | 2018-05 | |
| dc.description.abstract | Cooking is an important source of particulate matter with adverse effects on human health, particularly in developing countries where simple stoves burning biomass (wood, animal dung, and crop waste) and coal are used [1]. Depending on the components of the food, the composition of cooking organic aerosol (COA) may vary drastically. However, due to loss of volatile organic compounds (VOC) during experiments and numbers of other uncertainties, the exact compositions and rates of COA formation are difficult to be determined. In this thesis, a simulation model for heating corn, soybean and sunflower oils and stir-frying myrcia was developed using Aspen Plus. | en_US |
| dc.identifier.citation | Aldemkhan, Fariza. (2018) DEVELOPMENT OF A NEW COMPUTER MODEL FOR THE SIMULATION OF COOKING ORGANIC AEROSOL FORMATION FROM HEATED COOKING OILS USING ASPEN PLUS. Nazarbayev University School of Engineering. | en_US |
| dc.identifier.uri | http://nur.nu.edu.kz/handle/123456789/3206 | |
| dc.language.iso | en | en_US |
| dc.publisher | Nazarbayev University School of Engineering and Digital Sciences | en_US |
| dc.rights | Attribution-NonCommercial-ShareAlike 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/3.0/us/ | * |
| dc.subject | cooking organic aerosol (COA) | en_US |
| dc.subject | volatile organic compounds (VOC) | en_US |
| dc.subject | Aspen Plus | en_US |
| dc.title | Development of a new computer model for the simulation of cooking organic aerosol formation from heated cooking oils using aspen plus | en_US |
| dc.type | Master's thesis | en_US |
| workflow.import.source | science |