Concentration fluctuation caused by reaction-diffusion coupling near catalytic active sites

The coupling of reaction and diffusion between neighboring active sites in the catalyst pore leads to the spatiotemporal fluctuation in component concentration, which is very important to catalyst performance and hence its optimal design. Molecular dynamics simulation with hard-sphere and pseudo-particle modeling has previously revealed the non-stochastic concentration fluctuation of the reactant/product near isolated active site due to such coupling, using a simple model reaction of A → B in 2D pores. The topic is further developed in this work by studying the concentration fluctuation due to such coupling between neighboring active sites in 3D pores. Two 3D pore models containing an isolated active site and two adjacent active sites were constructed, respectively. For the isolated site, the concentration fluctuation intensifies for larger pores, but the product yield decreases, and for a given pore size, the product yield reaches a peak at a certain reactant concentration. For two neighboring sites, their distance (d) is found to have little effect on the reaction, but significant to the diffusion. For the same reaction competing at both sites, larger d leads to more efficient diffusion and better overall performance. However, for sequential reactions at the two sites, higher overall performance presents at a smaller d. The results should be helpful to the catalyst design and reaction control in the relevant processes.     

煤矿水仓清理新工艺

通过调研现场情况以及检测煤泥特性，探寻一种实用性强、方法简单的新工艺来替代劳累的人工和繁琐的机械清淤，解决现实问题。针对实际情况开发清仓新工艺，介绍了该工艺的技术路线选择、设计依据以及实际应用效果。该新工艺具有降低清仓时间、减轻工人劳动强度、设备操作简单、实用性强等特点。     

Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration

This study investigated the effects of l -lysine (Lys) and l -histidine (His) on the oxidative characteristics and gel properties of porcine myofibrillar proteins (MP). Results showed that Lys and His had a strong ferrous ion-chelating ability and hydroxyl radical-scavenging activity. Moreover, Lys and His inhibited the protein carbonyl formation and MP aggregation at 0.2 M and 0.6 M NaCl, respectively, in a dose-dependent manner. Furthermore, 2 and 4 mg mL⁻¹ Lys and His decreased the oxidation-induced loss of the tertiary structure of MP accompanied by the lower surface hydrophobicity. The water-holding capacity and gel strength of MP gels increased with increasing Lys and His concentrations due to more regular and lamellar structures with smaller and homogeneous pores at 0.6 M NaCl and more orderly crosslinking via fibrous filament at 0.2 M NaCl. In summary, Lys and His chelated the ferrous ions and scavenged hydroxyl radicals, decreased the oxidation-induced physicochemical changes, thus preventing oxidative damage during the formation of a three-dimensional gel network, which resulted in better gel quality.     

红外辐射联合回火与冷激杀菌技术对胡萝卜粉品质的影响

首先研究不同红外辐射温度(100,110,120℃)及辐射时间(2.5,5,10 min)对胡萝卜粉微生物及品质的影响,然后根据栅栏效应原理研究红外辐射-回火、红外辐射-冷激联合杀菌对胡萝卜粉微生物、色调值、类胡萝卜素含量等品质的影响。结果表明:100℃、10 min的红外辐射处理使细菌和真菌分别降低了1.9 lg(CFU/g)和2.32 lg(CFU/g),110℃、5 min的红外辐射处使细菌和真菌分别降低了1.58 lg(CFU/g)和2.57 lg(CFU/g)。在上述两种处理条件下胡萝卜粉的水分活度从0.238分别降至0.123和0.147,胡萝卜粉中总类胡萝卜素含量从308.8μg/g降至227.8μg/g和238.8μg/g,色差值(ΔE)为9.11和7.89。与红外辐射单独作用相比,联合回火后的处理没有显著影响细菌数目,处理后保持在5.40~5.80 CFU/g,霉菌、酵母数却在处理过程中显著减少,然而减少量较低,总数仍不低于4.5 lg(CFU/g)。红外辐射-冷激联合处理相比红外辐射单独处理,100℃、10 min联合冷激7 d处理可将细菌数量降低0.25 lg(CFU/g),可将霉菌与酵母数量降低0.28 lg(CFU/g),110℃、5 min联合冷激7 d处可将细菌数量降低0.26 lg(CFU/g),可将霉菌、酵母数量降低0.40 lg(CFU/g),且这些处理下胡萝卜粉的色调值、水分活度、类胡萝卜素含量变化不显著。本试验结果表明,红外辐射-冷激处理具有协同效应,且处理过程中胡萝卜粉的色调值及总类胡萝卜素含量不受影响,这为低水分粉体食品红外辐射联合杀菌提供了参考。     

An Improved Approach for Spatial and Temporal Individual Risk Assessment Considering Synergistic Effects of Multiple Fires Occurred Sequentially

Fire Technology - The current research on individual risks mainly focuses on the individual risk considering a single fire or the spatial distribution of multiple fires. It is more realistic to...     

样品温度对在线pH计测量的影响

在线分析仪表的种类繁多，在工业中的应用日趋广泛。作为其中的一类分析仪表，无论按被测介质的相态来划分，还是按照测量原理来划分，在线pH计通常都被划分为简单的一类分析仪表，掌握pH计的维护一般都会作为在线分析仪表从业者技能的最低要求。然而，pH计的测量原理实际上非常复杂，运行过程中也会出现种种问题需要解决。这其中样品温度的变化导致的测量误差会经常发生。本文就着重对于样品温度对于在线pH计的影响情况进行了探讨并给出了解决方法。