膨润土基二氧化钛复合光催化剂的制备及应用研究进展

在介绍TiO2/膨润土复合光催化剂制备原理的基础上,综述了TiO2/膨润土复合光催化剂的制备及应用研究进展,重点从基础原料膨润土改性、功能组分TiO2金属掺杂、制备新技术应用等方面对膨润土基TiO2复合光催化剂的制备及应用给予了详细论述,并提出了其制备及应用进一步的研究方向。     

底泥制备陶粒研究进展

利用底泥制备陶粒是底泥资源化的重要途径之一,具有广泛的应用前景.本文进一步分析了底泥制备陶粒的可行性,介绍了底泥制备陶粒过程各环节的作用及目前的研究成果,阐述了目前底泥陶粒主要的应用方向;同时展望了底泥制备陶粒工艺和底泥陶粒应用两方面的研究方向,为底泥制备陶粒的机理研究及工艺改进提供参考.     

微胶囊阻燃剂的制备及应用

介绍微胶囊的壳材料及微胶囊的制备方法,综述微胶囊制备技术在阻燃剂领域的应用及微胶囊阻燃剂在塑料中的应用情况,展望了微胶囊阻燃剂的应用前景。     

纳米片状铝粉颜料的制备及应用进展

概述了目前纳米片状铝粉颜料的制备及应用动态,并对各个制备方法的优缺点进行了评述,对今后的铝粉的研制及应用工作有一定的理论指导意义。     

高岭土制备纳米材料的研究进展

简述了高岭土的应用，着重介绍了纳米材料的制备方法及由高岭土制备纳米材料的方法，研究及应用现状，并提出了展望。     

彩色相纸中的新主青成色剂二苯基咪唑

概述了用于彩然相纸的新的主青成色剂二苯基咪唑的优良特性、结构、制备及应用，并例举了制备及应用实例。     

氢氧化镁及氧化镁制备和应用的研究进展

氢氧化镁作为一种应用广泛的无机化工材料,受到国内学者们的广泛关注。综述了近年来氢氧化镁的主流制备方法和表面改性方法及主要应用,同时对高品质氧化镁的制备及应用进行了简要阐述。     

新型环糊精衍生物的制备及应用

简要介绍了环糊精化学的产生、发展、性能、应用及结构特征。详细介绍了:新型环糊精衍生物的制备及在医药学中的应用;环糊精超分子作用力的自愈合杂化功能材料的制备及应用;环糊精自组装及主客体识别在分析分离科学中的应用。并对环糊精化学的发展进行了展望。     

三维石墨烯的制备和应用研究

本文介绍了三维石墨烯的制备方法,比较了不同制备方法的特点,分析了三维石墨烯制备的自组装法、模板法和3D打印方法的特点及应用。综述了三维石墨烯在气敏传感,压力传感,环境修复及气体吸附,催化剂,磁电器件制备,储能和超级电容制备等方面的性能和应用,并对三维石墨烯制备方面的结构优化、性能优化、应用拓展等方面进行了展望。     

麻纤维可降解地膜研究进展

简述了麻纤维基本性能及组成,概述了麻纤维地膜的制备成型工艺,介绍了麻纤维地膜的应用效应及其应用前景,对麻纤维地膜性能的优化及可持续系统性应用指出方向,并基于麻纤维种类特性、麻纤维膜非织造制备工艺对功能化麻纤维可降解地膜进行了展望,为麻纤维资源化开发及应用提供思路.     

民用工业中复合材料桁架的应用和发展

本文叙述了复合材料桁架的构造、分类和计算方法,突出了复合材料桁架的优越性能和在民用工业中的应用前景;在分析大量文献资料的基础上阐述复合材料桁架杆件的多种加工工艺,并比较不同截面形式对杆件性能的影响;探讨复合材料杆件的破坏机理和分析方法,介绍节点的类型和各自的特点,提出节点及连接部位存在的关键问题;根据国内外复合材料桁架的研究和应用现状,阐述了复合材料桁架的性能和不同的设计方法,总结归纳影响复合材料桁架性能的关键因素和设计中存在的一些问题,并提出改进杆件设计、节点设计和优化复合材料桁架的建议。     

Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

The scientific community and industrial companies have discovered significant enzyme applications to plant material. This rise imparts to changing consumers’ demands while searching for ‘clean label’ food products, boosting the immune system, uprising resistance to bacterial and fungal diseases, and climate change challenges. First, enzymes were used for enhancing production yield with mild and not hazardous applications. However, enzyme specificity, activity, plant origin and characteristics, ratio, and extraction conditions differ depending on the goal. As a result, researchers have gained interest in enzymes’ ability to cleave specific bonds of macroelements and release bioactive compounds by enhancing value and creating novel derivatives in plant extracts. The extract is enriched with reducing sugars, phenolic content, and peptides by disrupting lignocellulose and releasing compounds from the cell wall and cytosolic. Nonetheless, depolymerizing carbohydrates and using specific enzymes form and release various saccharides lengths. The latest studies show that oligosaccharides released and formed by enzymes have a high potential to be slowly digestible starches (SDS) and possibly be labeled as prebiotics. Additionally, they excel in new technological, organoleptic, and physicochemical properties. Released novel derivatives and phenolic compounds have a significant role in human and animal health and gut-microbiota interactions, affecting many metabolic pathways. The latest studies have contributed to enzyme-modified extracts and products used for functional, fermented products development and sustainable processes: in particular, nanocellulose, nanocrystals, nanoparticles green synthesis with drug delivery, wound healing, and antimicrobial properties. Even so, enzymes’ incorporation into processes has limitations and is regulated by national and international levels.     

Preparation and surface-active properties of the sodium soaps,mono- and diethanolamides and diol and triol sulfates of cycloaliphatic C21 Di- and C22 Tricarboxylic acids

Cycloaliphatic C₂₁ di- and C₂₂ tricarboxylic acids were prepared by the Diels-Alder reaction of dehydrated castor oil (DCO) fatty acids (containing 48% conjugated and 42% nonconjugated dienes) with acrylic and fumaric acids, respectively. The reaction temperature, time, catalyst concentration, and mole ratio of reactants were varied to get maximum yields of the di- and tricarboxylic acids. The unreacted DCO fatty acids were removed from the products by partition between aqueous methanol and n-hexane. The products were converted to methyl esters and characterized as the substituted cyclohexene derivatives before and after dehydrogenation with Pd/C in xylene, hydrogenation with Pd/C in decalin and oxidation with periodate-permanganate reagent and by mass and proton nuclear magnetic resonance spectrometry. The acids were converted to sodium soaps, mono- and diethanolamides and the corresponding diol and triol sulfates, and the resulting products were evaluated for their surface-active properties. The sodium soaps showed better calcium tolerance and poorer foaming power than sodium oleate. The diethanolamides were inferior to lauroyl diethanolamide in wetting and emulsifying power. The monoethanolamides were better than the respective diethanolamides and lauroyl diethanolamide in wetting property. The diol and triol sulfates were poorer in wetting and emulsifying ability and better in calcium tolerance than sodium lauryl sulfate.     

COMBINED INNOVATIVE HEAT PUMP DRYING TECHNOLOGIES AND NEW COLD EXTRUSION TECHNIQUES FOR PRODUCTION OF INSTANT FOODS

There is an increased demand for convenient foods including ready-to-eat and instant products. These products are desired with minimum concentration of synthetic chemicals. This creates challenges for the food industry and dryers manufactures to develop new technologies to process difficult-sensitive materials and to supply final products with high quality and improved properties. Fruits and vegetables are mainly composed of water, carbohydrates, proteins and lipids. Due to modification of chemical and physical bonds the compounds the material becomes viscous and sticky during processing. Conventional dryers have limitations in handling such sensitive materials. Heat pump dryers have been applied in the production of a diversity of ready-to-eat foods and dried instant products for the last five years at SINTEF-NTNU. Besides being energetically efficient and environmentally friendly, the heat pump drying technology provides a wide range of drying conditions as required to produce powders with improved characteristics. This work describes the new technologies and processing line for the production of instant foods as well as the measurements on the properties and quality attributes for raw, intermediate and final instant products.     

Effects of Extraction Temperature and Preservation Method on Functionality of Soy Protein

The effects of extraction temperature and preservation method on the functional properties of soy protein isolate (SPI) were determined. Four extraction temperatures (25, 40, 60, and 80 °C) were used to produce SPI and yields of solids and protein contents were determined. Three preservation methods were also tested (spray-drying, freeze-drying, and freezing–thawing) and compared to fresh (undried) samples for each extraction temperature. No differences in yields of solids and protein were observed among SPIs extracted at 25, 40, and 60 °C; however, SPI extracted at 80 °C yielded significantly less solids and protein. Extraction temperature significantly affected SPI functionality. As extraction temperature increased, solubility and emulsification capacity decreased; surface hydrophobicities, emulsification activities and stabilities, and dynamic viscosities increased; and foaming properties improved. Preservation method also significantly affected SPI functionality. Drying method did not affect the denaturation enthalpies of SPIs, but spray-dried SPIs had higher solubilities, surface hydrophobicities, and emulsification stabilities, and lower viscosities, emulsification activities and rates of foaming than freeze-dried SPI exhibited. Emulsification and foaming capacities and foaming stabilities were similar for both methods of drying. There was significant interaction between extraction temperature and preservation method for all functional properties except emulsification capacity.     

COMBINED INNOVATIVE HEAT PUMP DRYING TECHNOLOGIES AND NEW COLD EXTRUSION TECHNIQUES FOR PRODUCTION OF INSTANT FOODS

ABSTRACT

There is an increased demand for convenient foods including ready-to-eat and instant products. These products are desired with minimum concentration of synthetic chemicals. This creates challenges for the food industry and dryers manufactures to develop new technologies to process difficult-sensitive materials and to supply final products with high quality and improved properties. Fruits and vegetables are mainly composed of water, carbohydrates, proteins and lipids. Due to modification of chemical and physical bonds the compounds the material becomes viscous and sticky during processing. Conventional dryers have limitations in handling such sensitive materials. Heat pump dryers have been applied in the production of a diversity of ready-to-eat foods and dried instant products for the last five years at SINTEF-NTNU. Besides being energetically efficient and environmentally friendly, the heat pump drying technology provides a wide range of drying conditions as required to produce powders with improved characteristics. This work describes the new technologies and processing line for the production of instant foods as well as the measurements on the properties and quality attributes for raw, intermediate and final instant products.     

Environment and colour: The technological interface

Technology and colour are viewed as interfaces between the environment, humans and human activity. Examples are provided of ways of facilitating and improving access to and use of colours by commercial users of colour coatings through improvements in the accuracy of measuring and displaying colour. By analogy, the task of providing effective interfaces within the coatings industry, between the coatings industry and the environment and between the coatings industry and the public and political domain are discussed. Examples of information shortfalls are cited to illustrate how distortions arise. Examples of more effective, integrated technological, organisational and political interfacing are culled from the author's experiences.     

Role of Douglas fir (Pseudotsuga menziesii) carbohydrates in resistance to budworm (Choristoneura occidentalis)

The current year's growth of Douglas fir contains galactose, unusual in that this carbohydrate makes up 78.7% of the total carbohydrate fraction. An agar diet study was undertaken to determine the effects of galactose, other carbohydrates, and terpenes on western spruce budworm larval mortality, growth rate, and adult biomas production. All concentrations of the carbohydrates and terpenes tested, as well as other mineral elements not tested, were typical of the current year's foliage of Douglas fir. In experiment I, the diet containing 5.61% total carbohydrate did not significantly affect larval mortality when compared to the control diet. However, diets containing 9.45% and 15% total carbohydrate concentrations significantly increased larval mortality 64% and 96.1%, respectively, when compared to the control. Also in experiment I, terpenes alone (78.9% morality) and terpenes in combination with 9.45% and 15% total carbohydrates significantly increased larval mortality (97.2% and 100%, respectively) when compared to mortality on the control diet (44%). To determine which carbohydrate was causing the adverse effect, 6% glucose, 6% fructose, and 6% galactose were placed individually and in combination with terpenes in diets in experiment II. The 6% galactose diet significantly increased larval mortality and reduced growth rate when compared to the control, glucose, and fructose diets. Glucose resulted in 16% less larval mortality, significantly enhanced female larval growth rate and pupal weight, but did not affect male larval growth rate and pupal weight, when compared to the control. Fructose resulted in a significant decrease in larval mortality and a general trend of enhanced female and male larval growth rate and pupal weight. Larval mortality on terpenes alone was not significantly different from the control, but terpenes with 6% galactose increased larval mortality and decreased female and male growth rate and pupal weight significantly when compared to glucose-terpene and fructose-terpene diets. No significant interactions were found between carbohydrates and terpenes in either experiment.     

聚苯胺及其衍生物在杀菌防污领域的应用进展

抗菌剂在涂料、膜、生物智能材料等材料表面的防污领域有着极其重要的应用价值。随着环保意识的增强，长效、环境友好型的抗菌剂成为当前研究的主流。其中，聚苯胺由于其良好的生物相容性和物理化学性能，是一种极具潜力的抗菌剂。聚苯胺的抗菌机理可由自身的氧化还原活性、阳离子吸附效应及电化学活性3方面分析。概括了聚苯胺及其衍生物的结构及制备方法；进一步从杀菌防污机理出发，综述了聚苯胺及其衍生复合材料在不同防污材料中应用的研究进展，包括在接触杀菌型表面、释放杀菌型表面、抗黏附型表面3种类型的材料中的应用。此外，提出了聚苯胺在防污应用中需进一步解决的问题及发展方向。     

离子液体和低共熔溶剂绿色回收废旧锂离子电池的研究进展

温和条件下废旧锂离子电池的绿色高效回收具有重大意义，目前利用离子液体和低共熔溶剂回废旧收锂离子电池的综述报道较少。本综述回顾近年离子液体和低共熔溶剂回收废旧锂离子电池，分析离子液体和低共熔溶剂对不同锂离子电池正极材料回收的差异性，介绍绿色溶剂结构、酸碱性、电池组成、温度、时间、质量比等因素对回收的影响，归纳绿色溶剂回收废旧锂离子电池的热力学和动力学规律及其溶解机制，并指出利用离子液体和低共熔溶剂回收废旧锂离子电池目前存在的一些问题及其提出可能的应对策略。