Magnetothermoelastic Interaction in a Rod of Finite Length Subjected to Moving Heat Sources Via Eringen’s Nonlocal Model

Journal of Engineering Physics and Thermophysics - The generalized nonlocal thermoelastic model in the context of Eringen’s nonlocal elasticity is applied to investigate the...     

超临界机组发生FAC的因素及相互关系分析

为了减轻因流动加速腐蚀(FAC)引起的锅炉结垢加速、汽水系统管道厚度减小甚至爆裂现象，对超临界机组发生流动加速腐蚀的机理及其主要影响因素进行了研究，并讨论了管壁内表面粗糙度、蒸汽含汽率、pH值、溶氧量对FAC的影响，以及温度与pH值、温度与流速、pH值与溶解氧量、溶解氧量与氢电导率等影响因素之间的相互作用关系，最后结合实际电厂的运行数据验证了分析结果。研究表明：减小工质流速、管壁粗糙度和氢电导率，增大给水的pH值和溶解氧含量可以使FAC的腐蚀速率减小，超临界加氧处理时pH值应在8.9～9.2之间，溶解氧量范围为45～100μg/L,氢电导率的期望值在0.1μS/cm以下。由于各影响因素之间的作用十分复杂，本文只给出了大致范围和趋势，并未给出准确数据。     

掘进机截割头钻速优化分析

文章基于EBZ120型悬臂式掘进机进行截割临界转速分析优化,通过利用微元法和弹性力学建立力学模型,确定临界状态下,截割头转速解析解,然后深入分析影响截割转速的因素,依据影响程序确定影响介个转速的因素次序,为截割临界转速的确定提供实际操作提供依据。     

High-intensity ultrasound processed acerola juice containing oligosaccharides and dextran promotes Lacticaseibacillus casei NRRL B-442 growth

In the present study, a prebiotic acerola juice containing gluco-oligosaccharides and dextran was produced and processed by high-intensity ultrasound (HIUS). After a simulated in vitro digestion, the gluco-oligosaccharides and dextran maintained 90% and 80% of their initial concentration in all prebiotic’s juices. At the same time, Vitamin C and phenolic compounds concentration increased significantly by 19% and 7% (P < 0.05). After the in vitro digestion, the prebiotic juice HIUS processed by 10 min showed the highest increase in gluco-oligosaccharides and bioactive compound concentrations. The HIUS processing imparted some dextran hydrolysis and improved its fermentability by Lacticaseibacillus casei. Gluco-oligosaccharides were extensively consumed as substrate in simulated intestinal conditions, promoting the L. casei NRRL B-442 growth and production of organic acids and short-chain organic acids. The prebiotic juice HIUS processed for 6 min showed the best responses regarding the metabolism of L. casei NRRL B-442. The results showed high-intensity ultrasound processed acerola juices containing gluco-oligosaccharides and dextran as a prebiotic food.