弯曲性分叉河道中污染物扩散性的初步研究

弯曲性分叉河道中水流特征复杂,对污染物扩散有很大影响。为了定量分析其水流特征对污染物扩散的影响,采用有限元方法求解弯曲性分叉河道中的污染物扩散数学模型,研究其中污染物扩散的状况。主要针对河道回流、绕流对污染物扩散的影响进行了详细数值模拟计算,并分别给出了可视化结果及平均的扩散距离。计算结果表明:边界层稍微减弱污染物的扩散,弯道分离使污染物扩散呈现多向扩散,而回流和绕流尾迹区使污染物很难扩散,从而有利于泄漏污染物的收集和集中治理。     

Synthesis and characterization of radiation grafted copolymer for removal of nonionic organic contaminants

Nonionic organic contaminants such as phenol, benzene, and toluene from contaminated wastewater on laboratory scale can be effectively sorbed by cellulosic wood pulp sheet incorporated with three polar functional groups. The synthesis was carried out by graft copolymerization reaction of N,N‐dimethylaminoethylmethacrylate with methacrylic acid onto wood pulp. The preparation conditions at which the grafting process proceeds homogeneously are determined. Characterization and some selected properties of the original and grafted wood pulp were evaluated using FTIR and scanning electron microscope, also, the removal of phenol, benzene, and toluene on laboratory scale was investigated by using gas chromatography. It was found that phenol shows the highest removal percent than that of benzene and toluene. The efficiency of removal of the nonionic contaminants is found to be 97%, which shows a great promise for its applicability in the removal of organic contaminates from wastewater. © 2006 Wiley Periodicals, Inc. J Appl Polym Sci 100: 3589–3595, 2006     

脱除重油中有害金属杂质新技术

用化学药剂在一定条件下进行反应后用水萃取，并用 电脱水的方法脱除金属.研究了注药剂量、反应温度和反应时间等因素对脱除率的影响.     

地下水多孔介质中胶体与污染物协同运移规律研究进展

在总结国内外地下水中污染物运移规律研究的基础上,阐述了地下水多孔介质中胶体与污染物协同运移的研究进展。讨论了胶体运移的基本过程、相关机理,探究污染物-胶体-微生物(生物胶体)协同运移的作用方式、影响因素、实验分析、模型构造,并指出该领域目前研究存在的主要问题,以及对该领域研究趋势的展望。     

杂质对复合材料性能的影响

本文重点研究了加工过程中自来水和脱模材料的混入对碳纤维增强环氧树脂复合材料性能的影响,分析了杂质导致性能变化的各种因素.虽然本研究使用的杂质含量远远超过常见环境中的杂质含量,但也清楚显示复合材料加工过程中控制环境的重要性.     

环糊精及其衍生物在环境治理中的研究进展

概述了环糊精的化学、物理性质及结构特征,环糊精及其衍生物处理有机污染物和重金属离子的作用机理．通过对环糊精在环境治理中研究及应用的现状分析,总结了环糊精在环境治理方面存在的缺陷及今后研究的方向．     

基于自适应模拟退火遗传算法的多杂质用水网络设计

水资源的短缺和环境污染的日益严重，对过程工业提出了减少新鲜水用量和废水排放量的要求，且通常废水中都含有多种污染物，由此本文提出了考虑回用的多杂质用水网络设计。不但建立了多杂质用水网络超结构MINLP模型，而且针对MINLP问题求解困难的现状，开发了自适应模拟退火遗传算法。实例研究结果表明该算法可以找到全局最优解且计算时间可满足要求。另外，该算法可有效避免陷入局部最优，也不要求提供初始可行解。     

The relationship between numbers of bacteria on surfaces and in deep tissues of mechanically tenderized beef

The objective of the study was to identify factors affecting the fractions of the bacteria naturally present on surfaces of beef cuts that are carried into deep tissues when the meat is mechanical tenderized by piercing with banks of thin blades. The surfaces and ten strips of meat from the deep tissues of beef primal cuts tenderized first and last on each of five days at a retail store meat fabrication facility were sampled for enumeration of total aerobic counts. Each strip was excised from the whole thickness of a cut after surfaces were sterilized. The mean log numbers of total aerobes recovered from the surfaces of cuts tenderized first or last each day were 2.18 and 1.57 log cfu cm⁻², respectively. The mean log numbers recovered per strip from individual cuts tenderized first or last each day ranged from 0.30 to 1.45 and from 0.03 to 1.04 log cfu, respectively. These findings indicate that bacteria from the tenderizing equipment augmented the numbers of aerobes on the surfaces of cuts tenderized first each day, with some of the additional aerobes being carried into deep tissues. Subsequently, pieces of cuts stored in air at 2 °C were tenderized at a laboratory using commercial equipment. Each cut was divided into three pieces with one piece being not treated, one being sprayed with water and one being sprayed with 5% lactic acid. The mean log numbers of total aerobes recovered from the surfaces of not treated pieces of cut stored for 0, 2, 4, 6, 10 or 14 days were 0.6, 0.8, 2.6, 4.2, 8.5 and 8.9 log cfu cm⁻², respectively. No aerobes were recovered from the deep tissues of any of the pieces of cuts tenderized on day 0. Mean log numbers recovered from the deep tissues of not treated tenderized pieces of cuts stored for 2, 4, 6, 10 or 14 days were 0.3, 0.3, 2.2, 7.8 and 8.1 log cfu per strip, respectively. Spraying with 5% lactic acid reduced the mean log numbers of aerobes on pieces of cuts stored for 2, 4, or 6 days by 1, 2 or 2 log units, respectively, but did not reduce the numbers on pieces of cuts stored for 10 or 14 days. Mean log numbers recovered from the deep tissues of tenderized pieces of cuts sprayed with 5% lactic acid were not significantly different (P > 0.05) from the mean log numbers recovered from the corresponding, tenderized not treated pieces of cuts. These findings showed that the fraction of the total aerobes on cut surfaces that are carried into deep tissues during mechanical tenderizing can vary with the stage of growth of the spoilage flora; and that reduction of numbers of aerobes on the surface by treatment with lactic acid before tenderizing does not necessarily reduce the numbers carried into deep tissues during tenderizing.     

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

The benefits that high‐pressure thermal sterilization offers as an emerging technology could be used to produce a better overall food quality. Due to shorter dwell times and lower thermal load applied to the product in comparison to the thermal retorting, lower numbers and quantities of unwanted food processing contaminants (FPCs), for example, furan, acrylamide, HMF, and MCPD‐esters could be formed. Two spore strains were used to test the technique; Geobacillus stearothermophilus and Bacillus amyloliquefaciens, over the temperature range 90 to 121 °C at 600 MPa. The treatments were carried out in baby food puree and ACES‐buffer. The treatments at 90 and 105 °C showed that G. stearothermophilus is more pressure‐sensitive than B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food. The amounts of furan could be reduced between 81% to 96% in comparison to retorting for the tested temperature pressure combination even at sterilization conditions of F₀‐value in 7 min.