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Search results for: Ilirjan Malollari
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text-center" style="font-size:1.6rem;">Search results for: Ilirjan Malollari</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Process Optimization for Albanian Crude Oil Characterization </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Xhaklina%20Cani">Xhaklina Cani</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilirjan%20Malollari"> Ilirjan Malollari</a>, <a href="https://publications.waset.org/abstracts/search?q=Ismet%20Beqiraj"> Ismet Beqiraj</a>, <a href="https://publications.waset.org/abstracts/search?q=Lorina%20Lici"> Lorina Lici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Oil characterization is an essential step in the design, simulation, and optimization of refining facilities. To achieve optimal crude selection and processing decisions, a refiner must have exact information refer to crude oil quality. This includes crude oil TBP-curve as the main data for correct operation of refinery crude oil atmospheric distillation plants. Crude oil is typically characterized based on a distillation assay. This procedure is reasonably well-defined and is based on the representation of the mixture of actual components that boil within a boiling point interval by hypothetical components that boil at the average boiling temperature of the interval. The crude oil assay typically includes TBP distillation according to ASTM D-2892, which can characterize this part of oil that boils up to 400 C atmospheric equivalent boiling point. To model the yield curves obtained by physical distillation is necessary to compare the differences between the modelling and the experimental data. Most commercial use a different number of components and pseudo-components to represent crude oil. Laboratory tests include distillations, vapor pressures, flash points, pour points, cetane numbers, octane numbers, densities, and viscosities. The aim of the study is the drawing of true boiling curves for different crude oil resources in Albania and to compare the differences between the modeling and the experimental data for optimal characterization of crude oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=TBP%20distillation%20curves" title="TBP distillation curves">TBP distillation curves</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20oil" title=" crude oil"> crude oil</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=simulation" title=" simulation"> simulation</a> </p> <a href="https://publications.waset.org/abstracts/50929/process-optimization-for-albanian-crude-oil-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/50929.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">304</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> Experimental Study for Examination of Nature of Diffusion Process during Wine Microoxygenation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ilirjan%20Malollari">Ilirjan Malollari</a>, <a href="https://publications.waset.org/abstracts/search?q=Redi%20Buzo"> Redi Buzo</a>, <a href="https://publications.waset.org/abstracts/search?q=Lorina%20Lici"> Lorina Lici</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was done for the characterization of polyphenols changes of anthocyanins, flavonoids, the color intensity and total polyphenols index, maturity and oxidation index during the process of micro-oxygenation of wine that comes from a specific geographic area in the southeastern region of the country. Also, through mathematical modeling of the oxygen distribution within solution of wort for wine fermentation, was shown the strong impact of carbon dioxide present in the liquor. Analytical results show periodic increases of color intensity and tonality, reduction level of free anthocyanins and flavonoids free because of polycondensation reactions between tannins and anthocyanins, increased total polyphenols index and decrease the ratio between the flavonoids and anthocyanins offering a red stabilize wine proved by sensory degustation tasting for color intensity, tonality, body, tannic perception, taste and remained back taste which comes by specific area associated with environmental indications. Micro-oxygenation of wine is a wine-making technique, which consists in the addition of small and controlled amounts of oxygen in the different stages of wine production but more efficiently after end of alcoholic fermentation. The objectives of the process include improved mouth feel (body and texture), color enhanced stability, increased oxidative stability, and decreased vegetative aroma during polyphenols changes process. A very important factor is polyphenolics organic grape composition strongly associated with the environment geographical specifics area in which it is grown the grape. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=micro%20oxygenation" title="micro oxygenation">micro oxygenation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyphenols" title=" polyphenols"> polyphenols</a>, <a href="https://publications.waset.org/abstracts/search?q=environment" title=" environment"> environment</a>, <a href="https://publications.waset.org/abstracts/search?q=wine%20stability" title=" wine stability"> wine stability</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusion%20modeling" title=" diffusion modeling"> diffusion modeling</a> </p> <a href="https://publications.waset.org/abstracts/52089/experimental-study-for-examination-of-nature-of-diffusion-process-during-wine-microoxygenation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52089.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">210</span> </span> </div> </div> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> 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