Reduced‐scale test to assess the effect of fire barriers on the flaming combustion of cored composites: An upholstery‐material case study

Herein, we describe a reduced‐scale test (“Cube” test), measuring the fire performance of specimens including a fire barrier (FB) and a flammable core material, which acts as the main fuel load. The specimen is intended to reproduce a cross‐section of a composite product where heat/mass transfer occurs primarily in a direction perpendicular to the FB. The Cube test procedure and benefits are discussed in this work by adopting residential upholstery furniture as an exemplary study. One flexible polyurethane foam, one polypropylene cover fabric, and 10 commercially available FBs were selected. They were used to compare the fire performance of FBs, measured in terms of peak of heat release rate, in the ASTM E1474‐14 standard test and the newly developed Cube test. Edge effects severely affected the performance of FBs in the ASTM E1474‐14 standard test but not in the Cube test. Furthermore, appropriate test conditions were determined in the Cube test to measure the so‐called “wetting point,” that is, the time and value of heat release rate measured when flammable liquid products were first observed on the bottom of the specimen. The relevance of the “wetting point” in terms of full‐scale fire performance and failure mechanism of FBs is discussed.     

Reduced‐order method for mathematical modeling of multiphase dc‐dc converter

A multiphase dc‐dc converter is effective for miniaturization and achieving high‐power density in a switching power supply. However, its mathematical modeling becomes complex as the phase number of the circuit increases. This study proposes a new modeling method to derive a reduced‐order method in a simple manner. The frequency characteristics of the reduced‐order model are fit to those of the original mathematical model of the multiphase dc‐dc converter. Therefore, the efficacy of the proposed method is validated.     

Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

In order to produce fermented sausages with prebiotic fibre and improved fatty acid composition, 16% of pork back fat was replaced with inulin gelled suspension (I) and inulin linseed oil gelled emulsion (IO). Physico-chemical analysis, fatty acid profiles, lipid oxidation, microbiological, textural, colour and sensory analysis were carried out. The fat content was lower in I (31.38%) and IO (35.36%) modified sausages compared to control (44.37%) (P < 0.05). IO sausages had lower SFA and MUFA and higher PUFA content with an improved n-6/n-3 ratio (2.23) (P < 0.05) and α-linolenic acid increment (5.74 g per 100 g). Reformulation led to decrease in springiness, chewiness and hardness and increase in adhesiveness of the sausages. Modified sausages had lower L* and higher a* values, while b* values of I sausages did not differ compared to control sausages. Modified sausages were acceptable regarding all sensory attributes. Lipid oxidation parameters showed higher susceptibility to oxidation and lipolysis in IO sausages.     

Pure and complex nanostructures using poly[bis(triiso‐propylsilylethynyl) benzodithiophene‐bis(decyltetradecyl‐thien) naphthobisthiadiazole], carbon nanotubes and reduced graphene oxide for high‐performance polymer solar cells

Crystallization of poly[bis(triiso‐propylsilylethynyl) benzodithiophene‐bis(decyltetradecyl‐thien) naphthobisthiadiazole] (PBDT‐TIPS‐DTNT‐DT) was investigated in supramolecules based on carbon nanotubes (CNTs) and reduced graphene oxide (rGO) and their grafted derivatives. The principal peaks of PBDT‐TIPS‐DTNT‐DT crystals were in the range 3.50°–3.75°. By grafting the surface of the carbonic materials, the assembling of polymer chains decreased because of hindrance of poly(3‐dodecylthiophene) (PDDT) grafts against π‐stacking. The diameters of CNT/polymer and CNT‐g‐PDDT/polymer supramolecules were 160 and 100 nm. The rGO/polymer supramolecules had the highest melting point (T_m = 282 °C) and fusion enthalpy (ΔH_m = 25.98 J g^?1), reflecting the largest crystallites and the most ordered constituents. Nano‐hybrids based on grafted rGO (276 °C and 28.26 J g^?1), CNT (275 °C and 27.32 J g^?1) and grafted CNT (268 °C and 22.17 J g^?1) were also analyzed. T_m and ΔH_m values were significantly less in corresponding melt‐grown systems. The nanostructures were incorporated in active layers of PBDT‐TIPS‐DTNT‐DT:phenyl‐C₇₁‐butyric acid methyl ester (PC₇₁BM) solar cells to improve the photovoltaic features. The best results were detected for PBDT‐TIPS‐DTNT‐DT:PC₇₁BM:rGO/polymer systems having J_sc = 13.11 mA cm^?2, fill factor 60% and V_oc = 0.71 V with an efficacy of 5.58%. On grafting the rGO and CNT, efficiency reductions were 12.01% (5.58%–4.91%) and 9.34% (4.07%–3.69%), respectively. © 2019 Society of Chemical Industry     

Remarkable Antibacterial Activity of Reduced Graphene Oxide Functionalized by Copper Ions

Despite long-term efforts for exploring antibacterial agents or drugs, potentiating antibacterial activity and meanwhile minimizing toxicity to the environment remains a challenge. Here, it is experimentally shown that the functionality of reduced graphene oxide (rGO) through copper ions displays selective antibacterial activity that is significantly stronger than that of rGO itself and no toxicity to mammalian cells. Remarkably, this antibacterial activity is two-orders-of-magnitude greater than the activity of its surrounding copper ions. It is demonstrated that rGO is functionalized through the cation–π interaction to massively adsorb copper ions to form a rGO–copper composite and result in an extremely low concentration level of surrounding copper ions (less than ≈0.5 µm ). These copper ions on rGO are positively charged and strongly interact with negatively charged bacterial cells to selectively achieve antibacterial activity, while rGO exhibits the functionality to not only actuate rapid delivery of copper ions and massive assembly onto bacterial cells but also result in the valence shift in the copper ions from Cu²⁺ into Cu⁺, which greatly enhances the antibacterial activity. Notably, this rGO functionality through cation–π interaction with copper ions can similarly achieve algaecidal activity but does not exert cytotoxicity against neutrally charged mammalian cells.     

助燃空气对乙烯裂解炉NOx排放的影响

乙烯裂解炉内复杂物理化学过程耦合模拟与优化能够满足乙烯装置对高效率、低污染和低成本的设计和操作要求，对提高乙烯工业的竞争力具有重要意义。针对简单燃烧机理难以准确预测炉膛燃烧生成NO_x浓度分布的弊端，提出了在裂解炉使用更准确的简化GRI-Mesh 3.0机理结合涡耗散概念(EDC)模型的方法，并对Sandia Flame D的燃烧过程进行计算流体力学(CFD)模拟，验证了此耦合模型的可靠性。在已建立的燃烧模型的基础上，研究了助燃空气对降低裂解炉NO排放的影响，结果表明：在满足裂解炉热效率的情况下，空气预热温度为300~600 K、过量空气系数为1.1时降低NO的效果最佳。     

Efficient geometrical parametrization for finite-volume-based reduced order methods

In this work, we present an approach for the efficient treatment of parametrized geometries in the context of proper orthogonal decomposition (POD)-Galerkin reduced order methods based on finite-volume full order approximations. On the contrary to what is normally done in the framework of finite-element reduced order methods, different geometries are not mapped to a common reference domain: the method relies on basis functions defined on an average deformed configuration and makes use of the discrete empirical interpolation method to handle together nonaffinity of the parametrization and nonlinearities. In the first numerical example, different mesh motion strategies, based on a Laplacian smoothing technique and on a radial basis function approach, are analyzed and compared on a heat transfer problem. Particular attention is devoted to the role of the nonorthogonal correction. In the second numerical example, the methodology is tested on a geometrically parametrized incompressible Navier-Stokes problem. In this case, the reduced order model is constructed following the same segregated approach used at the full order level.     

Use of oxidation roasting to control NiO reduction in Ni-bearing limonitic laterite

Use of limonitic laterite as an iron source in conventional ironmaking is restricted due to its gangue composition and small particle size. Even direct reduction cannot effectively produce direct reduced iron (DRI) because NiO would be reduced together with iron oxide to form Fe–Ni. A small amount of Ni (about 2 wt.%) in DRI degrades the physical properties of final steel products. The current study investigated how oxidation roasting of limonitic laterite ores affected NiO reduction, with the goal of producing Ni-free DRI and Ni-bearing slag. Ni-bearing slag can be a good secondary Ni resource. Oxidation roasting made NiO inert under H₂ reduction at 900 °C by forming Ni-olivine. Optimum roasting temperature was proposed by examining phase transformation of limonitic laterite ores during heating and by FactSage calculation of the equilibrium Ni fraction in Ni-bearing phases. Furthermore, the effect of Mg–silicate forming additives on the control of NiO reducibility was clarified to maximize the suppression of NiO reduction. Among various additives such as MgSiO₃, Mg₂SiO₄ and Fe–Ni smelting slag, Ni-free olivine-typed flux was found to be the most effective form of Ni-olivine because Ni–Mg ion exchange between Ni-bearing phase and Ni-free olivine occurs more readily than other Ni-olivine formation schemes. Finally, the mechanism of Ni-olivine formation during roasting was studied using a diffusion couple test. Calculated diffusivity values of Ni in Mg₂SiO₄ indicated that the two major routes of Ni-olivine formation while roasting limonitic laterite ore are (1) Ni partitioning within Mg–Ni silicate before crystallization and (2) Ni diffusion from spinel to Ni free olivine after crystallization.     

Puff pastry and trends in fat reduction: an update

Puff pastry is a popular nonleavened pastry product with unique textural properties. Puff pastry is processed from laminated dough, comprising alternating and discrete layers of dough and fat. Puff pastry quality can vary substantially depending on the raw material quality and production processes. The high fat content of commercial puff pastry usually containing significant amounts of saturated and trans fats, which are known to be associated with potential health risks, has led to increased demand for lower fat baked products. This review discusses the puff pastry production process and factors affecting puff pastry quality together with strategies to reduce total fat content and improving the fat composition in puff pastries.