Search results for: Pārs
Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 8

Search results for: Pārs

8 Investigation on the HRSG Installation at South Pars Gas Complex Phases 2&3

Authors: R. Moradifar, M. Masahebfard, M. Zahir

Abstract:

In this article the investigation about installation heat recovery steam generation (HRSG) on the exhaust of turbo generators of phases 2&3 at South Pars Gas Complex is presented. The temperature of exhaust gas is approximately 665 degree centigrade, Installation of heat recovery boiler was simulated in ThermoFlow 17.0.2 software, based on test operation data and the equipments site operation conditions in Pars exclusive economical energy area, the affect of installation HRSG package on the available gas turbine and its operation parameters, ambient temperature, the exhaust temperatures steam flow rate were investigated. Base on the results recommended HRSG package should have the capacity for 98 ton per hour high pressure steam generation this refinery, by use of exhaust of three gas turbines for each package in operation condition of each refinery at 30 degree centigrade. Besides saving energy this project will be an Environment-Friendly project. The Payback Period is estimated approximately 1.8 year, with considering Clean Development Mechanism.

Keywords: HRSG, South pars Gas complex, ThermoFlow 17.0.2 software, energy, turbo generators.

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7 The Morphology and Meaning of the Pārs Based on the Linguistic Evolutions and Historical-Mythological Traditions

Authors: Bezad Moeini Sam, Sara Mohammadi Avandi

Abstract:

The morphology of most Persian words goes back to the Indo-European and Indo-Iranian periods. These words show the beliefs and views of the earliest people about their structure. It is also necessary to search for the vocabulary in the Indo-European and Indo-Iranian periods. During recent centuries, comparative linguistics and mythology have facilitated the common Indo-European lexicon to reconstruct. The Persians have been appeared in the Assyrian inscriptions and affected by the Mesopotamians. It is also worth paying attention to the cultural and linguistic exchanges with the Mesopotamian civilizations. This paper aims to show the morphology of Pārsa based on linguistic evolutions and historical-mythological traditions. The method of this study is also to reconstruct both morphology and the earliest form of Persia. Then, it is tried to find the most plausive meaning according to the historical-mythological traditions. In the end, the sickle or scythe is considered the most probable meaning for Pārsa.

Keywords: Pārs, Parsumaš, Perseus, corner, leopard, ax, sickle.

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6 Influence of Various Factors on Stability of CoSPc in LPG Sweetening Process

Authors: Ali Samadi Afshar, Hamed Harrafi, S.M.Javad Gharib Zahedi

Abstract:

IFP Group Technology “Sulfrex process" was used in Iran-s South Pars Gas Complex Refineries for removing sulfur compounds such as mercaptans, carbonyl sulfide and hydrogen sulfide, which uses sulfonated cobalt phthalocyanine dispersed in alkaline solution as catalyst. In this technology, catalyst and alkaline solution were used circularly. However the stability of catalyst due to effect of some parameters would reduce with the running of the unit and therefore sweetening efficiency would be decreased. Hence, the aim of this research is study the factors effecting on the stability of catalyst.

Keywords: sulfonated cobalt phthalocyanine, mercaptans, stability, catalyst, sulfur.

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5 Gas Sweetening Process Simulation: Investigation on Recovering Waste Hydraulic Energy

Authors: Meisam Moghadasi, Hassan Ali Ozgoli, Foad Farhani

Abstract:

In this research, firstly, a commercial gas sweetening unit with methyl-di-ethanol-amine (MDEA) solution is simulated and comprised in an integrated model in accordance with Aspen HYSYS software. For evaluation purposes, in the second step, the results of the simulation are compared with operating data gathered from South Pars Gas Complex (SPGC). According to the simulation results, the considerable energy potential contributed to the pressure difference between absorber and regenerator columns causes this energy driving force to be applied in power recovery turbine (PRT). In the last step, the amount of waste hydraulic energy is calculated, and its recovery methods are investigated.

Keywords: Gas sweetening unit, simulation, MDEA, power recovery turbine, waste-to-energy.

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4 Role and Effect of Temperature on LPG Sweetening Process

Authors: Ali Samadi Afshar, Sayed Reaza Hashemi

Abstract:

In the gas refineries of Iran-s South Pars Gas Complex, Sulfrex demercaptanization process is used to remove volatile and corrosive mercaptans from liquefied petroleum gases by caustic solution. This process consists of two steps. Removing low molecular weight mercaptans and regeneration exhaust caustic. Some parameters such as LPG feed temperature, caustic concentration and feed-s mercaptan in extraction step and sodium mercaptide content in caustic, catalyst concentration, caustic temperature, air injection rate in regeneration step are effective factors. In this paper was focused on temperature factor that play key role in mercaptans extraction and caustic regeneration. The experimental results demonstrated by optimization of temperature, sodium mercaptide content in caustic because of good oxidation minimized and sulfur impurities in product reduced.

Keywords: Caustic regeneration, demercaptanization, LPG sweetening, mercaptan extraction, temperature.

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3 Production of Apricot Vinegar Using an Isolated Acetobacter Strain from Iranian Apricot

Authors: Keivan Beheshti Maal, Rasoul Shafiei, Noushin Kabiri

Abstract:

Vinegar or sour wine is a product of alcoholic and subsequent acetous fermentation of sugary precursors derived from several fruits or starchy substrates. This delicious food additive and supplement contains not less than 4 grams of acetic acid in 100 cubic centimeters at 20°C. Among the large number of bacteria that are able to produce acetic acid, only few genera are used in vinegar industry most significant of which are Acetobacter and Gluconobacter. In this research we isolated and identified an Acetobacter strain from Iranian apricot, a very delicious and sensitive summer fruit to decay, we gathered from fruit's stores in Isfahan, Iran. The main culture media we used were Carr, GYC, Frateur and an industrial medium for vinegar production. We isolated this strain using a novel miniature fermentor we made at Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The microscopic examinations of isolated strain from Iranian apricot showed gram negative rods to cocobacilli. Their catalase reaction was positive and oxidase reaction was negative and could ferment ethanol to acetic acid. Also it showed an acceptable growth in 5%, 7% and 9% ethanol concentrations at 30°C using modified Carr media after 24, 48 and 96 hours incubation respectively. According to its tolerance against high concentrations of ethanol after four days incubation and its high acetic acid production, 8.53%, after 144 hours, this strain could be considered as a suitable industrial strain for a production of a new type of vinegar, apricot vinegar, with a new and delicious taste. In conclusion this is the first report of isolation and identification of an Acetobacter strain from Iranian apricot with a very good tolerance against high ethanol concentrations as well as high acetic acid productivity in an acceptable incubation period of time industrially. This strain could be used in vinegar industry to convert apricot spoilage to a beneficiary product and mentioned characteristics have made it as an amenable strain in food and agricultural biotechnology.

Keywords: Acetic Acid Bacteria, Acetobacter, Fermentation, Food and Agricultural Biotechnology, Iranian Apricot, Vinegar.

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2 Characterization of an Acetobacter Strain Isolated from Iranian Peach that Tolerates High Temperatures and Ethanol Concentrations

Authors: K. Beheshti Maal, R. Shafiee

Abstract:

Vinegar is a precious food additive and complement as well as effective preservative against food spoilage. Recently traditional vinegar production has been improved using various natural substrates and fruits such as grape, palm, cherry, coconut, date, sugarcane, rice and balsam. These neoclassical fermentations resulted in several vinegar types with different tastes, fragrances and nutritional values because of applying various acetic acid bacteria as starters. Acetic acid bacteria include genera Acetobacter, Gluconacetobacter and Gluconobacter according to latest edition of Bergy-s Manual of Systematic Bacteriology that classifies genera on the basis of their 16s RNA differences. Acetobacter spp as the main vinegar starters belong to family Acetobacteraceae that are gram negative obligate aerobes, chemoorganotrophic bacilli that are oxidase negative and oxidize ethanol to acetic acid. In this research we isolated and identified a native Acetobacter strain with high acetic acid productivity and tolerance against high ethanol concentrations from Iranian peach as a summer delicious fruit that is very susceptible to food spoilage and decay. We used selective and specific laboratorial culture media such as Standard GYC, Frateur and Carr medium. Also we used a new industrial culture medium and a miniature fermentor with a new aeration system innovated by Pars Yeema Biotechnologists Co., Isfahan Science and Technology Town (ISTT), Isfahan, Iran. The isolated strain was successfully cultivated in modified Carr media with 2.5% and 5% ethanol simultaneously in high temperatures, 34 - 40º C after 96 hours of incubation period. We showed that the increase of ethanol concentration resulted in rising of strain sensitivity to high temperature. In conclusion we isolated and characterized a new Acetobacter strain from Iranian peach that could be considered as a potential strain for production of a new vinegar type, peach vinegar, with a delicious taste and advantageous nutritional value in food biotechnology and industrial microbiology.

Keywords: Acetobacter, Acetic Acid Bacteria, Vinegar, Peach, Food Biotechnology, Industrial Microbiology, Fermentation

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1 Analysis of Stress and Strain in Head Based Control of Cooperative Robots through Tetraplegics

Authors: Jochen Nelles, Susanne Kohns, Julia Spies, Friederike Schmitz-Buhl, Roland Thietje, Christopher Brandl, Alexander Mertens, Christopher M. Schlick

Abstract:

Industrial robots as part of highly automated manufacturing are recently developed to cooperative (light-weight) robots. This offers the opportunity of using them as assistance robots and to improve the participation in professional life of disabled or handicapped people such as tetraplegics. Robots under development are located within a cooperation area together with the working person at the same workplace. This cooperation area is an area where the robot and the working person can perform tasks at the same time. Thus, working people and robots are operating in the immediate proximity. Considering the physical restrictions and the limited mobility of tetraplegics, a hands-free robot control could be an appropriate approach for a cooperative assistance robot. To meet these requirements, the research project MeRoSy (human-robot synergy) develops methods for cooperative assistance robots based on the measurement of head movements of the working person. One research objective is to improve the participation in professional life of people with disabilities and, in particular, mobility impaired persons (e.g. wheelchair users or tetraplegics), whose participation in a self-determined working life is denied. This raises the research question, how a human-robot cooperation workplace can be designed for hands-free robot control. Here, the example of a library scenario is demonstrated. In this paper, an empirical study that focuses on the impact of head movement related stress is presented. 12 test subjects with tetraplegia participated in the study. Tetraplegia also known as quadriplegia is the worst type of spinal cord injury. In the experiment, three various basic head movements were examined. Data of the head posture were collected by a motion capture system; muscle activity was measured via surface electromyography and the subjective mental stress was assessed via a mental effort questionnaire. The muscle activity was measured for the sternocleidomastoid (SCM), the upper trapezius (UT) or trapezius pars descendens, and the splenius capitis (SPL) muscle. For this purpose, six non-invasive surface electromyography sensors were mounted on the head and neck area. An analysis of variance shows differentiated muscular strains depending on the type of head movement. Systematically investigating the influence of different basic head movements on the resulting strain is an important issue to relate the research results to other scenarios. At the end of this paper, a conclusion will be drawn and an outlook of future work will be presented.

Keywords: Assistance robot, human-robot-interaction, motion capture, stress-strain-concept, surface electromyography, tetraplegia.

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