减水剂类型对赤泥—矿渣基地聚物注浆材料性能的影响及机理研究

针对赤泥等固体废弃物对环境危害性大且利用率低等问题,以碱激发赤泥-矿渣基地聚物注浆材料为 研究对象,研究了不同掺量的聚羧酸(PA)减水剂、醛酮缩合物(AKC)减水剂和萘系(N)减水剂对材料凝结时间、流动 性及强度等的影响,并通过 XRD、傅里叶红外光谱及 SEM 等设备对减水剂的作用机理进行研究。 结果表明:减水剂增 强了材料的流动性但降低了材料的剪切应力;N 和 PA 减水剂能缩短材料的凝结时间,但 AKC 减水剂会延长材料的凝 结时间;N 和 AKC 减水剂能提高材料的强度,但 PA 减水剂会降低材料的强度;N 减水剂对材料的综合性能提升效果 更加明显,其最优掺量为 0. 7%;减水剂对赤泥-矿渣基地聚物性能提升的作用机理主要是促进地聚合物凝胶的形成。 研究成果为拓展赤泥在工程上的使用途径和效率提供了理论指导。     

转底炉处理赤泥工艺技术

为了综合利用氧化铝冶炼产生的赤泥，探索在转底炉中直接还原赤泥、磨矿磁选获得高品位直接还原铁。通过实验室试验摸索了转底炉还原工艺参数，并在转底炉工业试验线进行了工业试验。实验室结果表明，赤泥还原后的直接还原铁(DRI)金属化率可达88.6%，磁选后的铁品位可达82.1%，磁选后的铁回收率可达88.9%。工业试验中，转底炉还原后，产品金属化率平均为69.2%，将还原后的DRI磁选获得高品位的DRI产品，磁选后DRI的铁品位为72.8%，磁选后铁回收率达到了85.2%,初步打通了在转底炉中还原赤泥、磁选的工艺路径。     

伞帽用高铬铸铁在热强碱腐蚀环境下的磨损分析

针对氧化铝行业中常用的Cr28和Cr20高铬铸铁伞帽在相同工况条件下的磨损机理进行分析,并对比研究了实际生产中两种失效材料的成分、组织及性能。结果表明,伞帽部件在高温强碱腐蚀条件下受到外界冲刷时,磨损量由微切削磨损与变形磨损这两种机制共同决定。含铬量较高的Cr28高铬铸铁,其冲刷和抗腐蚀磨损性能均优于Cr20高铬铸铁。伞帽服役寿命主要受浆料和表层的铸铁材料两大因素影响。两种试验材料经淬火+回火处理后,基体组织中主要为回火马氏体+M₇C₃型碳化物+少量残留奥氏体,其中含铬量较高的Cr28高铬铸铁中共晶碳化物含量更高,且分布更加弥散,其平均硬度值为64.0 HRC,高于Cr20高铬铸铁的60.2 HRC。最终确定Cr28高铬铸铁作为伞帽材质更能满足氧化铝生产及设备检修周期的需要。     

Effect of the cultivation mode on red pigments production from Monascus ruber

In submerged cultures performed in chemically defined fermentation medium containing glucose and glutamate, the growth and production of water‐soluble red pigments and citrinin by the filamentous fungus Monascus ruber were studied under various carbon/nitrogen (C/N) ratios. The specific production of the red pigments was optimal at a glucose/glutamate ratio of about 10 and then steadily decreased at higher C/N ratio. In contrast, the production of the mycotoxin increased with increased C/N with an optimum in the range of 30–45. In a fed‐batch mode, it was also found that the production of pigments was not favoured in fed‐batch mode by feeding the medium with glucose while keeping the C/N ratio lower than 10. This low production likely resulted from concurrent high accumulation of L‐malic acid that was reported to inhibit this production. In contrast, this mode of cultivation was rather favourable for the production of the mycotoxin.     

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na⁺ was absorbed after 12 hr storage. The denaturation temperature (T_d) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased T_d of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.     

上榆泉煤矿煤泥水多参数在线检测系统应用研究

针对上榆泉煤矿煤泥水性质参数人工检测周期长、误差大、滞后性严重的问题,采用多参数传感器和PLC,开发了煤泥水多参数在线检测系统。经过8 h稳定运行,平均结果显示该厂煤泥水参数为pH值为7.71、浓度9.45%、中值直径(D50)39.56μm、流量2 440 m3/h、水质硬度428.94 mg/L,与人工检测结果相一致。应用结果表明,该检测系统能够实现煤泥水多参数在线监测和数据分析功能,使煤泥水的处理更高效。