我国中空吹塑行业发展现状及“十四五”期间重点产品、工艺和设备发展方向

从原料、中空成型机和吹塑工艺等方面介绍了我国中空吹塑行业发展现状，并对电子化学品专用超洁净桶、高压储氢四型瓶、全电动中空成型机、微发泡中空成型技术和挤吹聚对苯二甲酸乙二醇酯（PET）容器等在“十四五”期间的重点产品、工艺和设备发展方向进行了展望。     

应用组合起泡剂优化黑、白钨混合浮选

针对湖南某钨选厂使用杂醇类起泡剂BK205所产生的泡沫小、性脆、泡沫层薄等不利于二次浮选的特点,采用BK205与新型醚类起泡剂CU组合使用以便实现矿石中钨矿物的高效回收。结果表明,在采用BK205与新型醚类起泡剂CU组合质量比为3∶1、先BK205后CU的加药方式下,小型闭路试验得到精矿WO3品位为30.13%,回收率为78.98%。工业试验表明,组合起泡剂不仅改善浮选泡沫,减少药剂用量,降低药剂成本,而且能获得比原起泡剂更好的工业指标,使钨矿物得到更高效的回收。     

Preparation of YSZ porous ceramics with precise porosity control

Conventional preparation of porous ceramics often hard to accurately control the porosity of the samples. In this paper, by improving the foaming method, the foaming process is placed in the limited space of the ball mill tank, and YSZ porous ceramics with different porosity are obtained by changing the amount of slurry. Initial results showed that the porosity of the sample varies linearly with the increasing of addition of slurry. From the microscopic morphology, it can be seen that the increase in slurry content will reduce the number of pore with little changed size, which lead to the decrease in porosity. Therefore, with simple calculation YSZ porous ceramics with 85%, 80%, 75%, 70%, and 65% porosity can be obtained using the method of foaming in limited space by ball milling.     

Conversion kinetics of container glass batch melting

Understanding the batch-to-glass conversion process is fundamental to optimizing the performance of glass-melting furnaces and ensuring that furnace modeling can correctly predict the observed outcome when batch materials or furnace conditions change. To investigate the kinetics of silica dissolution, gas evolution, and primary foam formation and collapse, we performed X-ray diffraction, thermal gravimetry, feed expansion tests, and evolved gas analysis of batch samples heated at several constant heating rates. We found that gas evolving reactions, foaming, and silica dissolution depend on the thermal history of the batch in a similar manner: the kinetic parameters of each process were linear functions of the square root of the heating rate. This kinetic similarity reflects the stronger-than-expected interdependence of these processes. On the basis of our results, we suggest that changes in furnace operating conditions, such as firing or boosting, influence the melting rate less than what one would expect without consideration of batch conversion kinetics.     

化学微发泡成型外观表面技术研究

从汽车内饰轻量化方向考虑,研究了化学微发泡技术,从成核和气泡长大阶段进行研究,通过特殊的柔性后退core-back工艺,在充模过程中控制气泡的变形和破裂以保证成型制品的表面质量,实现化学微发泡成型制品无外观缺陷、质量减轻20%以上的目的。     

Stabilization of natural gas foams using different surfactants at high pressure and high temperature conditions

Natural gas foam can be used for mobility control and channel blocking during natural gas injection for enhanced oil recovery, in which stable foams need to be used at high reservoir temperature, high pressure and high water salinity conditions in field applications. In this study, the performance of methane (CH₄) foams stabilized by different types of surfactants was tested using a high pressure and high temperature foam meter for surfactant screening and selection, including anionic surfactant (sodium dodecyl sulfate), non-anionic surfactant (alkyl polyglycoside), zwitterionic surfactant (dodecyl dimethyl betaine) and cationic surfactant (dodecyl trimethyl ammonium chloride), and the results show that CH₄-SDS foam has much better performance than that of the other three surfactants. The influences of gas types (CH₄, N₂, and CO₂), surfactant concentration, temperature (up to 110°C), pressure (up to 12.0 MPa), and the presence of polymers as foam stabilizer on foam performance was also evaluated using SDS surfactant. The experimental results show that the stability of CH₄ foam is better than that of CO₂ foam, while N₂ foam is the most stable, and CO₂ foam has the largest foam volume, which can be attributed to the strong interactions between CO₂ molecules with H₂O. The foaming ability and foam stability increase with the increase of the SDS concentration up to 1.0 wt% (0.035 mol/L), but a further increase of the surfactant concentration has a negative effect. The high temperature can greatly reduce the stability of CH₄-SDS foam, while the foaming ability and foam stability can be significantly enhanced at high pressure. The addition of a small amount of polyacrylamide as a foam stabilizer can significantly increase the viscosity of the bulk solution and improve the foam stability, and the higher the molecular weight of the polymer, the higher viscosity of the foam liquid film, the better foam performance.     

Foamability and viscosity behavior of extrusion foamed PLA–pulp fiber biocomposites

This study addresses the effect of fiber reinforcement, chain extension, and physical foaming agent type on foam morphology and viscosity behavior of pulp fiber reinforced poly(lactic acid) (PLA) biocomposites. PLA reinforced with 0, 10, and 20 wt % of bleached kraft pulp fibers with and without chain extender were foamed using two different physical foaming agents (carbon dioxide and isobutane) by extrusion foaming. Densities, foam morphologies, and viscosities were systematically analyzed and compared from the produced foams. As a conclusion, low-density foams are produced with both foaming agents and fiber levels, fiber addition limiting cell growth. Isobutane provides better dimensional stability with narrower cell size distribution, whereas carbon dioxide enables lower foaming temperature. Chain extension is essential to achieve foam with low density and good cell structure. Contrary to nonchain extended PLA, addition of fibers reduced the viscosity of chain extended PLA. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019 , 136, 48202.     

Nutritional and functional characterisation of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases

The objective was to study the nutritional and functional properties of hydrolysates from quinoa (Chenopodium quinoa) obtained by enzymatic hydrolysis of defatted quinoa flour (DQF). The commercial enzymes alcalase and flavourzyme were used to obtain the hydrolysates defatted quinoa flour hydrolysate with alcalase (DQFA) and defatted quinoa flour hydrolysate with flavourzyme (DQFF), respectively, after 3 h of digestion at 50°C and pH 8. The degree of hydrolysis (47.32%), yield (31.05%) and protein recovery (88.80%) values were higher in DQFA; however, its protein content (48.34%) was lower compared to that of DQFF (55.06%). Also, DQFA had a solubility greater than 57% over a wide pH range (2–10) and good foam stability (70–90%). On the other hand, DQFF presented adequate emulsifying activity (61.30 m²/g), emulsifying stability (158.62 min) and foaming capacity (131%). Due to the high content of macro- and micronutrients and adequate emulsifying and foaming properties, DQFA and DQFF could be used as ingredients in various processed food products and protein supplements.     

Effect of high-pressure-jet processing on the viscosity and foaming properties of pasteurized whole milk

The processing of milk using high-pressure technologies has been shown to dissociate casein micelles, denature whey proteins, and change the appearance and rheological properties of milk. A novel high-pressure processing technology called high-pressure-jet (HPJ) processing is currently being investigated for use in the food industry. Few studies have evaluated the effects of HPJ technology on dairy foods. The present study investigated the physicochemical and foaming properties of homogenized pasteurized whole milk processed at pressures from 0 to 500 MPa using HPJ processing. The apparent particle size exhibited a monomodal distribution in whole milk samples processed up to 125 MPa and a bimodal distribution for samples processed at 250, 375, and 500 MPa. The viscosity increased from approximately 2 to 5 mPa·s when whole milk was processed using HPJ at 375 MPa, and foam expansion increased from approximately 80 to 140% after processing at >125 MPa. Foam stability was limited to pressures in the 375 to 500 MPa range. We hypothesized that the increase in apparent particle size was due to the dissociation of casein micelles into surface-active casein protein monomers, and the formation of casein–casein and casein–fat particles. Ultracentrifugation of samples into 3 milk fractions (supernatant, serum, and precipitate), and subsequent fat and protein analysis on the 3 fractions, showed that a strong interaction between casein proteins and fat triglycerides occurred, evidenced by the increase in fat content associated with the precipitate fraction with increasing pressure. This suggests that stable casein–fat aggregates are formed when whole milk is processed using HPJ at pressure >125 MPa.