Investigation of La0.6Sr0.4Co1-xNixO3-δ (x=0, 0.2, 0.4, 0.6, 0.8) catalysts on solid oxide fuel cells anode for biogas dry reforming

The introduction of catalyst on anode of solid oxide fuel cell (SOFC) has been an effective way to alleviate the carbon deposition when utilizing biogas as the fuel. A series of La_0.6Sr_0.4Co_1-xNi_xO_3-δ (x = 0, 0.2, 0.4, 0.6, 0.8) oxides are synthesized by sol-gel method and used as catalysts precursors for biogas dry reforming. The phase structure of La_0.6Sr_0.4Co_1-xNi_xO_3-δ oxides before and after reduction are characterized by X-ray diffraction (XRD). The texture properties, carbon deposition, CH₄ and CO₂ conversion rate of La_0.6Sr_0.4Co_1-xNi_xO_3-δ catalysts are evaluated and compared. The peak power density of 739 mW cm^?2 is obtained by a commercial SOFC with La_0.6Sr_0.4Co_0.4Ni_0.6O_3-δ catalyst at 850 °C when using a mixture of CH₄: CO₂ = 2:1 as fuel. This shows a great improvement from the cell without catalyst for internal dry reforming, which is attributed to the formation of NiCo alloy active species after reduction in H₂ atmosphere. The results indicate the benefits of inhibiting the carbon deposition on Ni-based anode through introducing the La_0.6Sr_0.4Co_0.4Ni_0.6O_3-δ catalyst precursor. Additionally, the dry reforming technology will also help to convert part of the exhaust heat into chemical energy and improve the efficiency of SOFC system with biogas fuel.     

大豆预处理车间除尘风网及防燃、防爆措施

大豆预处理车间的粉尘分为干式粉尘和湿式粉尘。粉尘易引起设备故障和车间污染,在限定空间和条件下会发生粉尘阴燃、起火甚至爆炸，给安全生产带来隐患。针对这些问题，根据大豆预处理工艺和设备的特点设计除尘风网和工艺风网。对大豆预处理车间的除尘风网和工艺风网进行了介绍。为减少含尘气体排放，除尘风网采取循环风设计，对可能出现阴燃、起火的溜管、弯头、设备的下料接管积尘处，以及可能出现粉尘爆炸的筒仓进行防燃、防爆和抑爆处理。通过对4 000 t/d 大豆压榨厂含尘气体排放实测表明，预处理车间的风网运行稳定，实现了安全和清洁生产。     

糙米干法和湿法微粉碎对面团及面包品质的影响

将糙米分别进行干法和湿法微粉碎,与谷朊粉以4:1比例混合,制备糙米面团和面包,研究干法和湿法微粉碎对糙米面团和面包品质的影响。结果表明,经干法和湿法微粉碎后糙米粉颗粒细度显著降低,湿法粉碎糙米粉破损淀粉含量较少。干法粉碎糙米粉面团结构致密,弹性和黏性升高,糙米面包比容降低,硬度和耐咀性增强,弹性降低。随着粉碎时间的延长,湿法粉碎糙米粉-谷朊粉面团的黏性和弹性先升高后降低,面团网络结构更加紧密,其面包的比容与黏性和弹性变化规律一致,面包耐咀性和硬度增加,弹性降低。干法粉碎15 min(微粉A),湿法粉碎40 min(微粉X)时,糙米面包的比容最大,硬度和弹性适中,面包的品质较好。     

Effect of polyethyleneimine-fatty acid complex type dispersant structure on the overall processing chain of Si3N4 ceramics using multicomponent non-aqueous slurries

The effect of fatty acid structure of polyethyleneimine (PEI)-fatty acid complex, which was designed as a polymer dispersant for multi-component non-aqueous slurries, on the overall processing chain of Si₃N₄ ceramics involving slurry stabilization, spray drying, compaction, and liquid sintering was investigated using PEI-oleic acid (PEI-OA) and PEI-isostearic (PEI-ISA) complexes. Si₃N₄-Y₂O₃-Al₂O₃-AlN-TiO₂/toluene slurries were selected as a real model for Si₃N₄-based multicomponent slurries. It was observed that both PEI-OA and PEI-ISA can stabilize Si₃N₄-Y₂O₃-Al₂O₃-AlN-TiO₂/toluene slurries; however, the PEI-ISA system tended to have slightly higher slurry viscosity, which was suspected to be due to the interactions between protruded PEI segments among short ISA chains. The spray-dried granules from PEI-ISA-stabilized slurry were observed to have filled structures with higher surface roughness whereas those prepared from PEI-OA-stabilized slurry were observed to have hollow-structured granules. The granules prepared from PEI-OA slurry had improved flow and compaction properties with higher relative density of green compacts compared with those prepared from PEI-ISA-stabilized slurry, whereas the relative density and microstructural homogeneity of S₃N₄ ceramics sintered at 1600?°C for 2?h were observed to be higher for the PEI-ISA system. It is suspected that PEI-OA effectively improved the dispersion stability of multicomponent slurries and flow/compaction properties of granules; however, the inhomogeneous microstructures of green compacts induced by the hollow-structured granules had an adverse effect on the sintering of Si₃N₄ ceramics.     

不同方法发酵的酸豆角品质对比分析

本文将研究不同方法发酵的酸豆角品质对比分析。选取质地嫩脆、条形均匀、无病虫害的新鲜豆角为泡制原料。采用自然干法发酵、自然湿法发酵与纯种湿法发酵的发酵方法制作酸豆角。检测发酵过程中，pH值、还原糖含量、总酸含量、总糖含量、亚硝酸盐含量以及氨基酸态氮含量，分析纯种湿法发酵与自然湿法发酵对酸豆角品质的影响。结果表明：纯种湿法发酵25 d后，其pH值和还原糖含量分别为3.92、0.03%，均高于自然湿法发酵；总酸、总糖、亚硝酸盐含量、氨基酸态氮含量分别为0.25%、0.04%、0.01 mg/kg和0.01%，均低于自然湿法发酵。另外，纯种湿法发酵酸豆角的甲氧基乙酸含量为0.37%，乙酸乙酯为0.51%，含水量为81.15%，感官评分为45.52，均高于自然干法发酵。纯种湿法发酵对酸豆角品质的效果最好，亚硝酸盐的含量在发酵后期显著降低，感官评分较高，对豆角工业化生产提供了较好的参考价值。     

Recent advances during CH4 dry reforming for syngas production: A mini review

Given the continuing issues of environment and energy, methane dry reforming for syngas production have sparked interest among researchers, but struggled with the process immaturity owing to catalyst deactivation. This review summarizes the recent advances in the development of efficient and stable catalysts with strong resistance to coking and metal sintering, including the application of novel materials, the assessment of advanced characterizations and the compatibility to improved reaction system. One feasible option is the crystalline oxide catalysts (perovskite, pyrochlore, spinel and LDHs), which feature a fine metal dispersion and surface confinement effect via a metal exsolution strategy and exhibit superior reactivity and stability. Some new materials (h-BN, clays and MOFs) also extend the option because of their unique morphology and microstructure. It also is elaborated that progresses were achieved in advanced characterizations application, leading to success in the establishment of reaction mechanisms and attributions to the formed robust catalysts. In addition, the perspective described the upgrade of reaction system to a higher reaction efficiency and milder reaction conditions. The combination of efficient reaction systems and robust catalysts paves a way for a scaling-up application of the process.     

干熄焦锅炉炉管失效机理分析

通过对干熄焦锅炉炉管及腐蚀产物开展系统研究，提出炉管失效原因为氧化/硫腐蚀＋高温粉尘冲刷。长寿命炉管仅耐磨层发生了较为严重的氧化及硫腐蚀，而近基体层发生了轻微氧化及硫腐蚀，基体只发生了轻微氧化；短寿命炉管耐磨层、近基体层以及基体裂纹内均发生了较为严重的氧化及硫腐蚀，且存在珠光体球化、内表面产生全脱碳层等缺陷。推测短寿命炉管存在超温现象，而超温可加剧氧化及硫腐蚀反应。此外，短寿命炉管遭受了较为严重的高温粉尘冲刷，不仅可造成炉管减薄，还会导致炉管表面温度升高。因此，减少循环气体中粉尘量尤其是大颗粒，可有效减弱冲刷以及控制炉管表面温度，是提高炉管使用寿命的关键。     

Impact of pre-treatment (soaking or germination) on nutrient and anti-nutrient contents,cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia

Pulses are processed in diverse ways prior to consumption. Soaking and germination are among the most common traditional, household-level food processing strategies. This study was carried out to determine the effects of soaking, germination, cooking and their combinations on the contents of selected nutrients and anti-nutrients of red dry bean and chickpea. In addition, the effects of pre-treatment on cooking time and the acceptability of dishes prepared from red dry bean and chickpea were determined. The nutrient compositions (zinc, iron and calcium) of most soaked-cooked and germinated-cooked red dry bean and chickpea samples were not significantly different than those of respective controls. However, soaking and germination pre-treatments significantly lowered the phytate and tannin contents of the red dry bean and chickpea samples, with a few exceptions, and overall, polyphenol contents were lower after soaking-cooking than after germination-cooking. Most scores for sensory attributes of bean-based and chickpea-based dishes prepared from soaked or germinated samples were not significantly different than those of the controls. For most red dry bean and chickpea samples, longer germination times yielded superior results in terms of reductions in cooking time, tannin content, and phytate:zinc and phytate:iron molar ratio.     

Experimental investigation of different morphology textured ceramic tools by in-situ formed for the dry cutting

Surface texture is considered an important measure to improve the cutting performance of a tool. In this study, we have prepared three types of textured and conventional tools on the rake face by an in-situ formed method. During the experiment, the best parameters of three types of textured tools were selected for dry cutting AISI 1045 steel at different cutting speeds. Cutting forces, cutting temperatures, workpiece surface roughness, and tool wear were measured during the cutting process. The results showed that textured tools have significantly reduced cutting force, cutting temperature, and tool wear, and the roughness of the workpiece was improved compared with the conventional tool. The micro-pit texture tool has less stress contact region than the micro-groove width texture tool, but the micro-groove width texture tool exhibiting the best cutting performance. This investigation clearly showed that the textured tool prepared by the in-situ formed method has improved cutting performance.