浸渍铁铬对灵石焦煤在热解过程中逸出气体的影响

利用GC-FPD和TPD-MS考察了浸渍Fe3+和Cr3+对灵石煤热解过程中气体产物逸出的影响.结果表明:Fe3+和Cr3+破坏了煤中的氢键并与煤表面官能团形成活性络合物,使煤样的挥发分增加、固定碳等减少;由于Fe3+的氧化作用,载铁煤中的黄铁矿硫明显减少.低于300℃时,Fe3+和Cr3+促进煤中有机硫分解,增加了H2S和SO2的生成量;300～700℃时,由于Fe3+和Cr3+的固硫反应,转移到气相中的硫急剧减少;700℃时置换为氮气和氢气混合气后,在高温还原性气氛下,Fe和Cr的固硫产物和稳定的有机硫加氢脱硫产生大量的H2S.由于Fe3+和Cr3+促进了煤的热解和初级焦油裂解,CO2,CO,H2O,CH4的生成量增加;金属离子对芳香结构缩聚反应的促进作用增加了H2的生成量,Cr3+对灵石焦煤热解过程中逸出气体的影响强于Fe3+.     

响应面法优化油茶粕中茶皂素提取工艺

采用单因素实验结合响应面法,优化了从油茶粕中提取茶皂素的工艺参数。单因素实验最佳条件：乙醇体积分数为70%、提取时间为3 h、提取温度为70℃、料液比为1∶4。在单因素的基础上,选取乙醇体积分数、提取时间、料液比为影响因子,以茶皂素提取得率作为响应值,进行3因素3水平响应面分析。结果表明：茶皂素最佳提取条件是乙醇体积分数为72%、提取时间为3.8 h、提取温度为70℃、料液比为1∶4.5,提取得率预测值为14.54%,验证实测值为14.22%,与预测值相对误差为2.20%。     

A new procedure for determining specific filter cake resistance from filtration data

A new procedure has been developed for the determination of specific filter cake resistance from experimental filtration data. Unlike the conventional procedure which treats constant-pressure filtration data through the t/V vs. V plot and yields a single value of the average specific cake resistance (α_av) from a given experiment, this new procedure allows the establishment of the relationship of α_av vs. the cake compressive stress (p_s) over a range of p_s values. Results from the new procedures were compared with those obtained from the procedure based on the t/V vs. V plot as well as those from compression-permeability (C-P) measurements. Discussions on the possible improvement of the new procedure are also presented.     

卫星式浸出器在茶饼取油中的应用

介绍了卫星式浸出器的主要特点及在茶饼浸出取油中的应用情况，其主要优势在于有利于提高浸出效果、降低粕残油。     

镀铬对光刻胶全息光栅掩模槽形的影响

为了研究镀铬对光刻胶光栅掩模槽形的影响,分析了铬膜反射引起的沿垂直光刻胶表面的驻波效应。分析表明驻波效应的对比度为0.28,不能忽略。将镀铬基底与普通的玻璃基底的掩模槽形对比,发现明显的不同。槽形模拟表明这种不同是由于驻波效应引起的。驻波效应会使掩模形成阶梯结构,且阶梯高度差正好为驻波波节间距离。     

油基泥饼解除液体系研制及性能评价

针对东海油田钻井过程中油基钻井液在井壁和筛管上形成的泥饼难以清除等复杂问题,室内经过有机溶剂、有机酸、增溶剂等处理剂优化筛选,研制出一套油基泥饼解除液体系,其配方为:55%5#白油+45%增溶剂HZRJ+5.5%有机酸HTS+5%有机溶剂RJ;通过API滤失实验、配伍性实验、渗透率恢复值实验对体系进行了性能评价,结果表明该体系具有良好的泥饼解除效果和较强的储层保护能力,且与钻井液及储层岩石、原油具有较好的配伍性。     

M10光电直读谱仪分析00Crl3Ni5Mo不锈钢中的铬

本文通过分析M10光谱仪Fe-30曲线标样与00Crl3Ni5Mo不锈钢冶炼中Cr可能出现情况的匹配性，考察了所选分析谱线对相应铬含量的适应性，选择最优参比谱线，采用合适的类标准化，获得了准确可靠的不锈钢中铬的光谱分析值。     

Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder

In this study, carrot pomace powder (CPP) with particle sizes of 210 μm (CPP210) and 500 μm (CPP500) was added in the gluten‐free sponge cake recipe. Flour (rice and corn flour, 1:1, w/w) was replaced with 0, 10, 20 and 30% CPP. With increasing the level and particle size of CPP, batter density, viscosity, consistency and firmness increased. The control cake had a dense, hard texture, irregular shape and low sensory scores. These properties improved with addition of CPP so that the cake density, hardness and cohesiveness reduced, while symmetry index and sensory scores increased. Varying the particle size of CPP had no considerable effects on most of the batter and cake properties, while increasing the level of CPP had great positive effects on the quality of batter and cake. Overall, addition of 30% CPP with either of the particle sizes resulted in an acceptable gluten‐free cake.     

Broccoli leaf powder as an attractive by-product ingredient: effect on batter behaviour,technological properties and sensory quality of gluten-free mini sponge cake

Broccoli by-products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten-free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten-free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability.     

大豆油体蛋糕的制作及品质分析

目的 为比较大豆油体、单甘脂和蔗糖酯三种成分对蛋糕烘焙学特征的影响。方法 本文通过对蛋糕面胚比容、质构，蛋糕面糊比重、黏度和表面气孔特性以及理化指标检测，并对蛋糕进行感官评定进行测试。结果 结果表明，大豆油体最适添加量为4.5%。大豆油体能增加蛋糕的黏度，有助于形成稳定的乳化体系，并且大豆油体蛋糕的酸价、过氧化值和反式脂肪酸检测结果符合国家标准。结论 大豆油体和乳化剂能显著提高豆乳奶油蛋糕的比容，降低硬度，从而改善蛋糕的品质特性。