Abstract: One of the most promising anode materials for solid oxide electrolysis cell (SOEC) application is the Sr-doped LaMnO3 (LSM) which is known to have a high electronic conductivity but low ionic conductivity. To increase the ionic conductivity or diffusion of ions through the anode, Yttria-stabilized Zirconia (YSZ), which has good ionic conductivity, is proposed to be combined with LSM to create a composite electrode and to obtain a high mixed ionic and electronic conducting anode. In this study, composite of lanthanum strontium manganite and YSZ oxide, La0.8Sr0.2MnO3/Zr0.92Y0.08O2 (LSM/YSZ), with different wt.% compositions of LSM and YSZ were synthesized using solid-state reaction. The obtained prepared composite samples of 60, 50, and 40 wt.% LSM with remaining wt.% of 40, 50, and 60, respectively for YSZ were fully characterized for its microstructure by using powder X-ray diffraction (XRD), Thermogravimetric analysis (TGA), Fourier transform infrared (FTIR), and Scanning electron microscope/Energy dispersive spectroscopy (SEM/EDS) analyses. Surface morphology of the samples via SEM analysis revealed a well-sintered and densified pure LSM, while a more porous composite sample of LSM/YSZ was obtained. Electrochemical impedance measurements at intermediate temperature range (500-700 °C) of the synthesized samples were also performed which revealed that the 50 wt.% LSM with 50 wt.% YSZ (L50Y50) sample showed the highest total conductivity of 8.27x10-1 S/cm at 600 oC with 0.22 eV activation energy.
Abstract: Drying behavior of blanched sweet potato in a cabinet
dryer using different five air temperatures (40-80°C) and ten sweet
potato varieties sliced to 5mm thickness were investigated. The
drying data were fitted to eight models. The Modified Henderson and
Pabis model gave the best fit to the experimental moisture ratio data
obtained during the drying of all the varieties while Newton (Lewis)
and Wang and Singh models gave the least fit. The values of Deff
obtained for Bophelo variety (1.27 x 10-9 to 1.77 x 10-9 m2/s) was
the least while that of S191 (1.93 x 10-9 to 2.47 x 10-9 m2/s) was the
highest which indicates that moisture diffusivity in sweet potato is
affected by the genetic factor. Activation energy values ranged from
0.27-6.54 kJ/mol. The lower activation energy indicates that drying
of sweet potato slices requires less energy and is hence a cost and
energy saving method. The drying behavior of blanched sweet potato
was investigated in a cabinet dryer. Drying time decreased
considerably with increase in hot air temperature. Out of the eight
models fitted, the Modified Henderson and Pabis model gave the best
fit to the experimental moisture ratio data on all the varieties while
Newton, Wang and Singh models gave the least. The lower activation
energy (0.27 - 6.54 kJ/mol) obtained indicates that drying of sweet
potato slices requires less energy and is hence a cost and energy
saving method.