Prediction of Flooding in Packed Liquid-Liquid and High-Pressure Extraction Columns Using a Gaussian Process

Reliable prediction of flooding conditions is needed for sizing and operating packed extraction columns. Due to the complex interplay of physicochemical properties, operational parameters and the packing-specific properties, it is challenging to develop accurate semi-empirical or rigorous models with a high validity range. State of the art models may therefore fail to predict flooding accurately. To overcome this problem, a data-driven model based on Gaussian processes is developed to predict flooding for packed liquid-liquid and high-pressure extraction columns. The optimized Gaussian process for the liquid-liquid extraction column results in an average absolute relative error (AARE) of 15.23 %, whereas the algorithm for the high-pressure extraction column results in an AARE of 13.68 %. Both algorithms can predict flooding curves for different packing geometries and chemical systems precisely.     

Effects of ultrafiltration combined with high-pressure processing,ultrasound and heat treatments on the quality of a blueberry–grape–pineapple–cantaloupe juice blend

This study investigated the effect of ultrafiltration (UF) combined with high-pressure processing (HPP) at 550 MPa, 25 °C for 5 min, ultrasound (US) at 520 W, 40 °C for 10 min and heat treatment (HT) at 90 °C for 3 min on the microbial, physicochemical and sensory properties of a blueberry–grape–pineapple–cantaloupe juice blend during 104 days of storage at 4 °C. After UF, the shelf life of the HPP- and US-treated clear juice blends were 104 and 72 days during the storage at 4 °C respectively. HPP, US and HT treatment minimally affected the anthocyanin and total phenol contents, while HPP better maintained the ascorbic acid levels and sensory properties in the clear juice blend during the storage. Therefore, HPP combined with UF was identified as a prospective processing technique in the fruit juice industry.     

动态高压微射流处理对方竹笋膳食纤维理化及结构特性的影响

以方竹笋中提取的膳食纤维为研究对象，采用动态高压微射流（dynamic high-pressure micro-fluidization, DHPM）在不同压力条件（0，50，100，150，200 MPa）下进行处理，探究其对竹笋膳食纤维（bamboo shoots dietary fiber, BSDF）理化和结构特性的影响。结果表明，随着处理压力的增大，BSDF粒径先增大后减小，当处理压力为150 MPa时，粒径最小，为（370±11） nm，此条件下BSDF的持水力、持油力和膨胀力达到最大，较对照组分别提高了47.74%，50.54%，61.27%，且差异显著（P<0.05）。红外光谱分析表明DHPM处理不会改变BSDF的官能团，但会使BSDF内部的部分氢键断裂和半纤维素、木质素等发生降解；X射线衍射和热重分析表明DHPM处理不会引起BSDF的晶体结构改变，但晶体有序度会下降，进而导致其热稳定性降低；微观结构分析显示DHPM处理会使BSDF颗粒尺寸减小、表面粗糙、组织松散，且当处理压力为200 MPa时，颗粒发生团聚。综上，DHPM可以有效改善BSDF的理化性质，在膳食纤维改性方面具有一定的应用价值。     

压裂管汇无损检测方法改进

:按照现有无损探伤检验标准检验合格的压裂管汇在压裂作业时出现了管件刺漏、爆裂等情况。分析了压裂管汇中管件结构的特点和现有的无损检测方法的适用性。增加了管件的检测部位,改进了检测方法,并研制出了能检测不同形状和尺寸管件的超声波探头和比对试件。采用改进的无损检测方法,检测出不合格管件数增加44.9%。新增加检测部位后,检测出不合格管件数增加63.7%。目前已应用改进的无损检测方法1 a多,在压裂作业时未出现高压管件刺漏或爆裂情况。     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.     

高压水射流割缝参数试验研究

高压水射流割缝是一项能够有效提高煤层透气性的卸压增透技术,卸压增透效果与高压水射流割缝参数密切相关.为了研究适合长平矿的高压水射流割缝参数,本文设计并施工了水射流割缝压力、割缝间距、割缝时间的试验钻孔,通过现场试验数据分析,研究了割缝压力、时间、间距与割缝效率以及瓦斯抽采效果之间的关系.研究结果表明:适合于长平矿的割缝压力为70 MPa^80 MPa较为合理,割缝时间4 min左右,割缝间距为1 m^1.5 m为宜.     

Grain refinement and superplasticity of pipes processed by high-pressure sliding

ABSTRACT

The high-pressure sliding (HPS) process was applied for grain refinement of a pipe form of an Al-3wt%Mg-0.2wt%Sc alloy by developing two types of straining techniques (called in this study anvil sliding and mandrel sliding). To achieve a homogeneous microstructure throughout the cross-section of the pipe, the sample is rotated around the longitudinal axis every after sliding operation by introducing multi-pass technique, named multi-pass HPS (MP-HPS) as developed earlier for rods. The MP-HPS-processed sample shows ultrafine-grained structures with an average grain size of ～260 and ～300?nm after the HPS processing using anvil sliding and mandrel sliding. The samples also exhibit superplasticity with total elongations well more than 400%, respectively. A finite-element method is used to simulate the evolution of strain in the HPS processing and demonstrates that the simulation well represents the experimental results.     

Non-conventional high-pressure extraction process: A comparative study for astaxanthin recovery from Xanthophyllomyces dendrorhous

Xanthophyllomyces dendrorhous is one of the most attractive natural sources of astaxanthin. The yeast produces the compound intracellularly, therefore, it is necessary to evaluate cell rupture methods using clean and efficient technologies for its extraction and it subsequent use in industries. At present work, two non-conventional high-pressure extraction methods were evaluated for astaxanthin recovery: Supercritical fluid extraction and microfluidisation. Results: Effect of pressure (15, 30, and 45 Megapascals; MPa), Temperature (313 and 343 °K) and usage of co-solvent were studied in supercritical extraction process, meanwhile the effect of microfluidisation process (five stages and 160 MPa) for cell rupture and its combination with conventional technics (lithic enzymes, glass beads and ultrasonication) for the recovery of astaxanthin were evaluated. Supercritical fluid extraction presented a higher astaxanthin recovery, 54% yield extraction, at 32.5 MPa and 313 °K, and using ethanol as co-solvent, compared to a 31% yield extraction by mean microfluidisation process at 160 MPa combined with 15 min of sonication (amplitude of 80%).     

Particle size distribution and homogenisation efficiency in high-pressure homogenisation of wheat germ oil-water system

Wheat germ oil (WGO) is well-known as a good source of vegetable oil due to its nutrients and health benefits. Emulsification is a process that improves the incorporation of oil into food. High-pressure homogenisation (HPH) is a nonthermal and soft technique with enormous potential in oil-in-water emulsification. This paper focussed on the application of HPH for emulsification of WGO-in-water system. Influences of homogenisation pressure (100–300 bar), oil fraction (10–20% v/v) and lecithin adding (0–0.2% w/v of content) on the homogenisation were evaluated based on distribution of particles diameter and homogenisation efficiency. The increase in operating pressure and lecithin ratio decreased the particle size and increased the emulsion stability, and vice versa for oil fraction. The findings imply that the investigated factors significantly influenced particle size and emulsion system stability. The regression model between mean particle diameter and technical conditions of emulsion was established. With HPH treatment conditions of 300 bar operating pressure, 10% (v/v) oil fraction and 0.2% (w/v) lecithin created an emulsion system with a mean particle size of 3.32 µm, more than 50% of the volume of particles smaller than 1.5 µm of diameter and the homogenisation efficiency of 98.61%. HPH exhibits high efficiency and potential in WGO-in-water emulsification application.