Development of Sodium-cooled Fast Reactor Sodium Combined Fire Code

Sodium fire caused by sodium pipe leakage is the specific accident for sodium-cooled fast reactor. Based on the sodium spray fire model and sodium pool fire model, sodium spray fire and sodium pool fire were coupled together. A sodium combined fire code COMSFIRE was finally developed based on the structure characteristic of sodium technology room in sodium-cooled fast reactor. FAUNA sodium spray fire experiment and CADARACHE sodium pool fire experiment were calculated with the developed COMSFIRE code, the results of which were compared with the experiments results and some other code results. A combined fire case was designed, and the results were compared with CONTAIN-LMR code. The correctness of the COMSFIRE code was primarily proved through the comparison and analysis.     

Microhardness of rhombohedral crystals: Calcite and sodium nitrate

The variation of hardness of rhombohedral single crystals of calcite and sodium nitrate with quenching temperature is studied. Vickers and Knoop hardness numbers are determined from the indentations produced on freshly-cleaved crystal surfaces for various loads. The variation of hardness number with quenching temperature can be represented byHT _q ^k =constant where the exponentk is less than unity and its sign determines the nature of material.     

Dielectric and pyroelectric properties of sintered discs of sodium meta vanadate

The dielectric and pyroelectric properties of poled and unpoled sintered discs of sodium meta vanadate were investigated in the temperature range from room temperature to 450°C. Dielectric constant and loss tangent anomalies were found around 375–390°C, while in pyroelectric coefficient, two anomalies were noticed at 250±25°C and 360±50°C respectively.     

羧甲基纤维素钠对挤压豌豆蛋白素肉品质的影响

为了提高豌豆蛋白素肉的表观品质,探究挤压过程中多糖与蛋白相互作用对素肉品质的影响,本研究采用高水分挤压法,制作羧甲基纤维素钠（carboxymethylcellulose sodium,CMC）与豌豆蛋白粉混合基素肉,分析CMC添加量（0%、2%、4%、6%、8%）对豌豆蛋白素肉的质构特性、色泽、微观结构和蛋白分子作用力的影响,以及素肉蛋白二级结构、分子作用力与表观结构（质构、色差）的相关性。结果表明,维持豌豆蛋白素肉结构的主要作用力是二硫键。与未添加CMC相比,添加量4%CMC通过促进豌豆蛋白素肉中二硫键的形成,将素肉的硬度提高了95%。同时,观察到豌豆蛋白素肉具有光滑完整的表面和均匀的结构。二级结构中的无规卷曲含量增加,促进明亮度增强,CMC改善了豌豆蛋白素肉的品质。     

茶多糖对海藻酸钠—淀粉—茶末复合膜性能的影响

目的:开发绿色环保海藻酸钠—淀粉—茶末复合膜。方法:向海藻酸钠—淀粉—茶末复合膜中添加不同质量分数的茶多糖,探究其对复合膜全红外阻隔率、色差、水溶性、水蒸气透过系数、力学性能、厚度、含水率、自由基清除率、抑菌性等性能的影响。结果:茶多糖和海藻酸钠有很强的相互作用。当茶多糖质量分数为5.00%时,复合膜拉伸强度最大,为9.71 MPa;断裂伸长率最大,为25.42%,水蒸气透过系数最小,为2.38×10^-9 g·mm/(cm²·d·Pa),此时其抑菌性能最好。复合膜的抗氧化性随茶多糖添加量的增加而增加,最高可达85.49%。结论:茶多糖对复合膜理化性质及抑菌抗氧化性能均有一定影响。当茶多糖质量分数为5.00%时,复合膜具有最佳的力学性能、阻湿性能及抑菌性能。     

硬脂酰乳酸钠对铜皂络合比色法测定酸价干扰的固相萃取清除工艺

为清除合成乳化剂硬脂酰乳酸钠(SSL)对铜皂络合比色技术测定油脂酸价过程的正向干扰,开发了一种固相萃取(SPE)清除SSL的技术。用含2%异丙醇的环己烷为固相萃取流动相和油脂样品溶解液,通过离子排斥色谱检测油脂皂化水解后释放的游离乳酸的含量,间接评估SPE净化处理前后油脂中的SSL含量,并结合铜皂络合比色技术测定的酸价变化,评价所建立的SPE技术对去除油脂中SSL的效果。结果表明：SPE技术可有效去除油脂中的SSL,明显消除油脂中SSL对铜皂络合比色法测定酸价的干扰,不会导致油脂样品脂肪酸含量损失。对于含SSL的食用油脂试样,经SPE技术净化处理后,铜皂络合比色法测定酸价过程的干扰明显降低。     

锐孔-凝固浴法制备大蒜油微胶囊的工艺

文章主要研究了锐孔-凝固浴法制备大蒜油微胶囊的工艺过程和方法。试验以大蒜油为芯材,以海藻酸钠为壁材,氯化钙为固化液,探讨了海藻酸钠浓度、芯材与壁材比例、乳化剂浓度、氯化钙浓度及乳化温度等影响成型的主要因素。通过三元二次回归正交实验确定了制备大蒜油微胶囊的最佳工艺条件,并对最佳工艺条件下制备的微胶囊进行包埋率的测定。结果表明:锐孔法制作大蒜油微胶囊的最佳工艺条件为壁材海藻酸钠的浓度为1.4%,芯材大蒜油与壁材的配比为3.8:1,乳化剂的浓度为0.3%,乳化温度为65℃,凝固浴氯化钙的浓度为2%;包埋率可以达到77.21%。     

味精中谷氨酸钠含量的测定

高氯酸非水溶液滴定法、旋光法、甲醛值法三种测定谷氨酸钠方法的比较结果表明:根据产品特点选择适宜的方法,才能准确、方便、迅速地测出味精产品中谷氨酸钠的含量。     

海藻纤维的研究进展

介绍了海藻纤维的国内外研究进展状况,重点介绍了纤维级海藻酸钠的制备,纯海藻纤维和纤维素海藻纤维的生产过程,同时对海藻纤维的主要性能特点进行了叙述.     

羧甲基纤维素钠

羧甲基纤维素钠属于改性天然纤维素,在食品应用中起到优良的功能特性。本文阐述了CMC的结构性质,并总结了其在食品工业中的应用特性,以便开发出CMC新的功能性产品,推动食品工业的发展。