环境压力对低温容器蒸发流量的理论分析和试验验证

建立了用于计算低温容器蒸发流量的数学模型,得出了蒸发流量与环境温度、环境压力之间的关系。结果显示,瞬时蒸发流量变化不但受到环境压力影响,同时还受到环境压力变化率以及容器内液体量的影响。提出了衡量环境压力变化对蒸发流量影响程度的无因次量,讨论了在不同漏热、不同装载量情况下环境压力变化的影响程度。以液氮为工质,对35立方米高真空多层绝热低温容器在不同地点进行了试验,试验结果与计算结果符合较好。     

材质元素对不锈钢杯重金属析出量的影响

采用火花直读光谱仪分析了110批次不锈钢杯中C、S、Si、Mn、P、Cr、Ni7种材质元素的含量,同时采用石墨炉原子吸收分光光度法分析了它们的Pb、Cr、Ni、Cd、As5种重金属元素的析出量.研究了不锈钢材质对重金属元素析出量的影响.结果表明,材质元素Ni含量对重金属元素Pb的析出量有显著影响,材质元素C、Si、Mn、P含量对重金属元素Cr的析出量有显著影响,材质元素C、S、Mn、Cr、Ni含量对重金属元素Ni的析出量有显著影响,材质元素Si、Mn、P、Cr、Ni含量对重金属元素As的析出量有显著影响.     

PET瓶饮料包装显身手

PET瓶、金属容器、玻璃瓶和纸复合容器是饮料包装中应用最为广泛的包装形式,但每种材质的包装应用领域各有不同。种类繁多、形态各异的包装饮料是超市中最抢眼的风景之一。事实上,饮料包装业是整个包装业中发展最快和最具规模优势的行业。以利乐包为代表的纸质复合材料、以PET瓶为代表的塑胶包装材料,以铝质两片罐和马口铁三片罐为代表的金属包装材料以及玻璃瓶,是使用最为广泛的饮料包装材质和容器。     

不同包装容器对劲酒品质的影响

目的 研究包装容器对酒体品质的影响因素,为劲酒包装容器的选择提供科学的数据支撑。方法 采用光学透过率测试仪对不同包装容器的透光率进行了测定,并对贮存2年的劲酒的总黄酮含量、总皂苷含量、色率、淫羊藿苷含量、口感进行分析,数据分析的方法为随机区组设计资料的方差分析。结果 无色玻璃瓶、PET瓶透光率高达90%以上,深色瓶、涂漆瓶、陶瓷瓶、不锈钢瓶透光率均极小。总体来说高硼硅玻璃瓶和PET瓶储存的劲酒均有不同程度的颜色变浅,总黄酮、总皂苷含量降低,口感变差,其他容器储存的酒体之间没有明显差异,且它的总体品质要高于高硼硅玻璃瓶和PET瓶储存酒体的总体品质。结论 包装容器的透光性会对劲酒的品质产生影响,避光包装容器可能更适合劲酒的储存,避光容器的材质和形状对劲酒品质基本没有影响;对于透光性容器,容器形状可能影响劲酒品质,相较于圆柱型的包装容器,扁平型的可能更能保护劲酒品质。     

浸泡时间对陶瓷包装容器有害物溶出量的影响

制备了含有铅、镉、铬、镍、钴、锑、锌7种有害物质的单色釉陶瓷容器,选取4%(体积分数)的乙酸作为浸泡液,采用电感耦合等离子原子发射光谱仪测量了不同浸泡时间内7种重金属的溶出量,研究了浸泡时间与重金属迁移量的相关性。结果表明,陶瓷包装容器中有害重金属的溶出量随着浸泡时间的增长而逐渐增大,共存元素相互之间存在干扰,待测元素的溶出量受共存元素含量的影响较大。     

LNG低温储存容器的结构及适用性分析

重点介绍真空储罐、子母罐、双层球罐及低压储罐国内现有的4种LNG低温储存容器的结构。基于储存容器的不同特点,分析了各自的适用性,并对其优缺点进行了对比。     

浅谈流量计法检测容器容积

用流量计法检测容器容积。操作简单、测量结果准确。尤其检测不规则的或因各种原因不易手工测量容积的容器，可减轻作业人员的劳动强度和改善作业条件，诸如：变形的容器、储存有毒有害液体的容器、覆土或埋地容器、不规则的容器、立式油罐的底量。     

一种基于温度控制箱的塑料包装容器透氧量测试方法初探

自主设计了一个带有温度控制的高低温试验箱,及相关管路接口,使得mocon透氧仪能应用于多种不用材质塑料包装容器的透氧量测试,结果显示具有缩短调节时间,较快达到平衡透氧量等优点。并进行了不同温度下,不同材质塑料包装容器实验,实验显示：温度对于容器透氧量有显著影响,对于大部分容器大约每提高20℃,透氧量就会增加一倍。     

已封瓶体整体透氧性检测解决办法及相关设备应用

对酒、香水等具有独特气味的产品来讲，不但要求包装容器对氧、水蒸气等易导致产品变质或质量下降的成分要有很好的阻隔性，而且还要保证在储存期间产品特殊的香味不会散失。由于容器直接用于液体包装，其外形、规格很难统一，因此检测难度很大，比薄膜的阻隔性检测发展要慢得多。在容器的阻隔性测试中以对常规气体的阻隔性检测需求最大，以前往往通过检测容器片材来估算容器的透气量，可是容器的壁厚很不均匀且材料性质在生产过程中发生了变化，容器透气量的估算结果与实际检测结果存在一定的差距。     

第四章 金属容器与钢结构

§ 4 - 1　金属容器种类储罐Ｓｔｏｒｅｐｏｔ储存气体、液体及粉状固体物料的容器。圆筒形立式罐Ｃｙｌｉｎｄｒｉｃａｌｖｅｒｔｉｃａｌｓｔｏｒｅｐｏｔ罐壁形状呈圆柱形的直立安装的罐。锥顶罐Ｃｏｎｅｐｏｔ顶部为圆锥形的罐 ,坡度一般为 1∶2 0～ 1∶40。分为自承式、梁     

口服固体制剂常用包装材料及容器的研究进展

目的 为不同口服固体制剂准确选用合适包装容器提供理论参考和现实依据。方法 从口服固体制剂常用包装容器的原材料和辅料特性入手,通过解析不同包装容器的技术要求,介绍国内药品包材审评制度和现阶段国家药监局药品审评中心药用包装材料登记数据,对口服固体制剂不同包装容器的特点和使用进展进行综述。结果 对剂量要求精准、单日服用剂量较小的制剂宜选用单剂量独立包装的泡罩包装;对需长期用药、单日服用剂量较大的药物宜选用塑料瓶包装;颗粒剂和散剂多选用复合膜、袋包装;包装规格较大但不宜用塑料瓶包装的芳香性、油脂性、挥发性及易氧化药物,可选用玻璃瓶包装。结论 药品生产企业在选择药品包装时,应结合包装原材料物化性质、与承装药品相容性、力学性能、装量范围、携带使用方便性和价格成本等多方面因素,综合考虑选择合适的包装容器,以保证药品质量稳定和安全有效。     

Effects of food container depth on the quality and yield of superchilled and iced Atlantic salmon

Insulated food containers of different sizes are commonly used to preserve the quality of perishable fresh fish products during transport and storage. The aim of the study was to explore the effects of packaging solutions with various depths on the quality of iced and superchilled farmed Atlantic salmon (Salmo salar). Insulated containers of different depths (32, 42, and 60 cm) and 17-cm deep expanded polystyrene (EPS) boxes were used to simulate transport and storage of the fish. The fish quality was evaluated after 4, 10, and 14 days of storage, where measurements on drip loss, texture, cooking yield, sensory evaluation, water and lipid distribution, and characteristics analysis in the fish muscle by nuclear magnetic resonance (NMR) spectroscopy were performed. Increased container depth from 32 to 42 cm increased the drip loss of superchilled salmon from 2.4% to 3.1% after 10 days of storage at −1°C. Iced storage of salmon for 10 days in EPS boxes resulted in less drip loss (0.5%) compared with superchilled salmon (1.5%) stored in EPS. The NMR analysis, sensory evaluation, texture analysis, and cooking yield did not reveal any major differences between salmon stored in containers of different depths. Iced storage increased pressure marks as compared with non-iced, superchilled storage in insulated containers. The results indicate that transport of whole salmon in reusable insulated plastic containers with a depth of 60 cm is possible without major quality changes observed for up to 10 days.     

贮藏条件对樱桃果酒香气成分的影响

目的研究不同贮藏条件(贮藏容器、贮藏温度)对樱桃果酒香气成分的影响。方法采用固相微萃取(SPME)-气相色谱-质谱法测定樱桃果酒香气成分。结果樱桃果酒香气成分共44种,包括酯类、醇类、酸类、酮类、酚类、醛类等;原酒对照组、低温瓶装贮藏组、室温瓶装贮藏组、低温不锈钢罐贮藏组、室温不锈钢罐贮藏组的香气成分分别为30,37,21,41,17种。结论低温不锈钢罐贮藏有利于有效形成或保留樱桃果酒的香气成分。     

罐式危化品多式联运调度模型研究

随着我国危化品需求的快速增长,危化品运输事故也越频繁。为了降低危化品运输风险,保障运输安全,本文尝试将以罐式集装箱为载体的危化品调度问题与多式联运结合起来,建立了带时间约束的成本和风险最小的多目标规划模型。在此基础上,利用二维欧氏距离客观赋值的模糊算法求解模型。结合算例验证,将多式联运应用到危化品调度问题有利于降低风险,确保调度的安全性。同时,该方法能在风险可控的范围内,实现调度成本的最小化。     

Comparison of reusable and single‐use plastic and paper shipping containers for distribution of fresh pineapples

This paper presents the effects of different packaging systems and fruit orientation on bruising and pre‐cooling time of pineapples during distribution. The package types studied were reusable plastic containers, single‐use paper corrugated containers and plastic foam containers (FCs). Simulated vibration tests were performed to evaluate the shipping containers on their protective performances. After the vibration tests, pineapples were evaluated for bruise damage and decay during storage for 5 days. Pineapple fleshes were also evaluated for bruise volume and changes in colour, firmness, total soluble solids content (TSS) and titratable acidity (TA) after storage of 5 days. Bruise damage was more intense as the storage time increased. Package types had significant effects (p ≤ 0.05) on bruise damage of pineapples. The corrugated containers showed the best protective performance for pineapples, while the FCs showed the worst. The corrugated containers with paperboard partitions showed the lowest damage levels as compared to other package types studied. Foam‐net cushion reduced bruise damage of pineapples. L values and firmness of pineapple flesh were highly associated with degree of bruising. The results suggested that slight bruising on the skin may signify severe bruising on the flesh and bruising accelerated decay in pineapples. Orientation did not show a significant effect (p ≤ 0.05) on bruising. The highest pre‐cooling rates were observed in the reusable plastic containers, while the slowest rates were observed in the single‐use paper containers. The results indicated that careful handling in the proper packaging with optimum cushion can minimize bruise damage and decay of pineapples after shipments. Copyright © 2007 John Wiley & Sons, Ltd.     

复合材料包装箱保温功能设计及验证

目的为满足包装箱保温功能技术要求,探究包装箱保温层厚度设计方案。方法基于低导热系数聚氨酯保温材料,通过傅里叶定律及安全系数理论分析确定包装箱保温层厚度,再对实物包装箱按照GJB 150.4.A—2009《军用装备实验室环境试验方法》进行高低温试验并验证。结果在高低温试验中,当箱内温度为22.2℃,箱外温度为40℃时,4 h后箱内最高温度可达29.2℃;当箱内温度为25.5℃,箱外温度为?30℃时,4 h后箱内最低温度降至2℃。通过分析,得出箱体内部温度与时间以及箱体温差之间的关系,箱体外部升温1℃时,箱体内部升温速率为0.037~0.1℃/h;箱体外部降温1℃时,降温速率为0.07~0.094℃/h。结论该设计方案能满足包装箱保温功能技术要求。     

食品接触材料中有害物质迁移的研究进展

目的 综述目前食品接触材料中几种常用材料(纸、塑料、油墨)迁移与检测的研究进展,并指出几种材料未来的发展趋势,促使我国食品行业向着更绿色、更安全的方向发展。方法 概述纸质、塑料、油墨的发展趋势和材料中有害物质的来源;对比几种材料的迁移规律及迁移模型;总结几类常见有害物质的检测方法。结论 绿色环保的生物基材料是食品接触材料未来的发展方向,同时也需重视可持续性生物基食品接触材料的化学安全性。因其产生的化学品对人体健康的影响不甚明朗,因此需多方面研究生物基食品接触材料中化学物质的存在和迁移到食品中的情况,并采取相应措施减少包装材料的使用,降低材料中有毒有害物质对人体和环境的威胁。     

包装材料对大豆贮藏品质影响的研究

目的研究大豆在贮藏过程中包装材料对其品质变化的影响。方法采用3种包装材料(PE,PA/PE,BOPP/PA/PE)对大豆进行真空保鲜包装,监测常规储藏和不同材料包装大豆存储期间品质指标的变化,研究包装材料对大豆保鲜效果的影响。结果用薄膜包装大豆的重要品质指标均明显优于对照组,储藏至18个月时,3种包装大豆的脂肪酸值分别为20.2 mg/100 g,15.5 mg/100 g,13.7mg/100 g,而对照组大豆的脂肪酸值达到28.6 mg/100 g,已开始陈化;3种薄膜包装大豆的蛋白质溶解比率分别为71%,75.8%,74.2%,对照组的大豆蛋白质溶解比率为61.8%,高于国家规定不易存储的临界值。结论包装材料能够明显改善大豆的储藏品质,其中材料的阻隔性对大豆保鲜效果影响最显著,3种薄膜中BOPP/PA/PE的保鲜效果最优。     

Testing strategy for classifying self-heating substances for transport of dangerous goods

A testing strategy for the classification of self-heating substances for transport of dangerous goods is proposed. The strategy was developed based on the tests described and correlations used in the UN Recommendations. It was demonstrated that the value of activation energy of the exothermic reaction has a significant impact on the extrapolation of test results with regard to different container sizes and temperatures. Based on a combination of the Grewer Oven test screening, the 25 mm cube test at 140 degrees C, and the determination of the activation energy of a specific material, a flowchart is presented for classifying chemicals as self-heating. The presented approach allows predicting chemical stability in large containers more accurately and eliminates the need to perform hazardous large-scale tests of energetic chemicals in a laboratory.