A new pretreatment for the adhesive bonding of aluminium

A new pretreatment for the adhesive bonding of aluminium has been developed. Hard anodizing in sulphuric acid gave a dense, corrosion-resistant coating which was then textured by controlled dissolution in phosphoric acid. The topography and chemical properties of the surface were then suitable for adhesive bonding. The structure of the anodic film, the bond strengths obtained and the bond durability in humid atmospheres were assessed and compared with those from conventional treatments.     

氯化汞催化剂干燥的新方法

探讨了氯乙烯合成转化用氯化汞催化剂含水量超标对系统的影响,分析了传统氯化汞催化剂干燥方法存在的问题,阐述了用氮气干燥氯化汞催化剂的新方法及其优点。     

A new model for the drying of droplets containing suspended solids

A new droplet drying model incorporating a population balance to model suspended solids is introduced. The population is evolved using a moment method with an interpolative closure employed in the case of a size dependent solids diffusion coefficient. This paper demonstrates the formulation and discusses the benefits of the new model, before presenting simulations of droplets containing colloidal silica and sodium sulphate. The results are compared with experimental data from the literature in the regime prior to shell formation.     

木质纤维物料的爆炸冲击裂解预处理新方法

研究了一种新的天然木质纤维原料膨化裂解爆炸冲击预处理技术。结果表明,玉米芯等天然木质纤维试样处理后,纤维束长度变短、排列呈无序化,纤维生物组织形态和结构发生明显变化,呈膨化疏松状态;稀酸水解定量测定结果表明,处理后试样的总还原精得率获得大幅度提高。玉米芯试样的纤维素水解率达80％以上,水解率和水解速率成倍提高。     

Reducing wood drying time by application of ultrasound pretreatment

Industrial wood is typically dried artificially after felling. The drying process is often very lengthy and consumes a large amount of energy, however, and inappropriate drying schedule can cause defects in the wood. Pretreatments such as ultrasound show the potential to reduce wood drying time without impacting quality. This study investigated the influence of ultrasound pretreatment on vacuum drying behavior, hydroxyl content, and microstructural properties of fast-growing wood samples. Pretreatments were performed at ultrasound intensity of 10 W cm^?2 and frequencies of 28 and 40 kHz, respectively, for 30, 60, and 90 min, respectively, then pretreated samples were dried at 40°C temperature under absolute pressure of 0.08 MPa. Results showed that ultrasound pretreatment did shorten the wood vacuum drying time, increase effective water diffusivity, open water channels, decompose wood extractives, and decrease hydroxyl content. In effect, ultrasound pretreatment can be applied to successful reduce wood drying time.     

Frozen mirabelle plum drying: Kinetics, modelling and impact on biochemical properties

The aim of this research was to study and model the kinetics of the hot air drying of frozen mirabelle plums. Effects of temperature (50-85 °C), air velocity (0.6-1.2 m/s) and a pre-treatment (ascorbic acid + sucrose-saturated solution) were investigated. The sorption isotherm and heat of sorption of mirabelle plum were mathematically described respectively by the Guggenheim, Anderson and de Boer (GAB) model and a new one. Depending on temperature and air velocities, the effective diffusivity and the energy of activation were respectively in the range of 8-16.8 × 10⁻¹⁰ m² s⁻¹ and 43.7-55.14 kJ mol⁻¹. To establish the model best adapted to describe this process the fit quality of five models (Newton, page, modified page, logarithmic and diffusion) were evaluated and compared. The diffusion model led to low values of reduced χ-square, mean square root and mean relative deviation modulus with the highest linear regression coefficient. This model was validated in a large range of operating conditions and represents an excellent tool to predict the duration of this process. The pre-treatment preserves biochemical properties of the dried mirabelle plums (reducing sugar content, total phenolic compounds and anti-oxidant activity).     

一种新型板结飞灰预处理系统

针对现有板结飞灰预处理系统存在割袋装置易卡顿、破碎效果差、人工参与度高、效率低等问题，我公司设计一种新型板结飞灰预处理系统工艺，智能化控制，实现板结飞灰吨袋自动上料、破袋、挤压卸料的自运行工序，大大降低减少人工参与工作量，实现平均每小时处理12袋约7.2 t板结飞灰，满足用户安全高效无害化处置要求。     

A new approach to modelling of single droplet drying

A model was developed to predict the change in droplet mass and temperature when it is exposed to hot air, as in spray drying of droplets containing solids. The droplet was assumed first to undergo sensible rapid heating with no mass change. Then the droplet experiences some shrinkage, with no temperature change but rapid mass losses, followed by a period of crust formation with a significant change in droplet mass and temperature and finally a short period of sensible heating of the dried particle. The model, unlike previous models, accounts for shrinkage and for the temperature distribution in the droplet. It provided a good prediction for the change in droplet temperature and mass for some of the experimental measurements available in the literatures.     

石化含盐污水物化预处理诊断及优化试验研究

通过对某石化企业物化处理系统进行分析、问题诊断,并对物化段进行优化试验研究,以此达到改善气浮处理效果、提高气浮运行效率、减少运行成本的目的,为下一步污水处理场其他污水处理设施稳定达标运行打好基础。     

Effect of infrared pretreatment on low-humidity air drying of apple slices

The dried apple is used in the preparation of weaning foods and bakery products. The current drying processes, especially hot air (HA) drying, still face the problem of longer processing time and product quality degradation. The low-humidity air (LHA) drying can be an option to retain product quality in heat-sensitive food such as apple. The present work focuses on the effect of pretreatment of apple slices with potassium metabisulfite and infrared (IR) waves on drying characteristics when subjected to LHA drying and comparing the product quality with conventional hot air and freeze drying (FD). Pretreatment with IR waves reduced the drying time by nearly 23 and 17% in LHA and HA drying, respectively. The results indicated that IR-treated and LHA-dried slices retained nearly 82–90 and 72–74% of ascorbic acid and total phenolic content, respectively and was comparable to FD slices. The drying time for LHA was nearly 37% lesser than that for HA drying. LHA-dried apple slices had better color and rehydration ratio compared to FD- and HA-dried slices.     

Oilseed pretreatment in connection with physical refining

Tests have shown that the nonhydratable phosphatides (NHP) arising by the action of phospholipases are not present in significant quantities in commercial soybeans, but that they are formed predominantly only during extraction. By a moisture-heat treatment of the soy flakes prior to the extraction, this enzyme activity can be almost completely eliminated so that, during the subsequent extraction, an enzymatic change of the oil no longer occurs. In comparison with the extraction of untreated soy flakes, the yield of soy lecithin is doubled; the lecithin has a higher content of phosphatidylchol ine; the crude, degummed soy oil has extraordinarily low NHP contents; and the soy meal tastes less bitter.     

A new phosphate pretreatment process for adhesive bonding of magnesium AZ31 sheets

An economic, high efficiency sodium dihydric phosphate surface pretreatment process (SDPT) was developed to improve the adhesive bond performance of 2 mm thick hot-rolled wrought magnesium AZ31 sheets. A phosphating solution with sodium dihydric phosphate (NaH₂PO₄), additive sodium fluoride (NaF), and accelerator sodium molybdate (Na₂MoO₄), sodium tungstate (Na₂WO₄) and potassium nitrate (KNO₃) were developed to pretreat the magnesium alloys. The content of sodium dihydric phosphate in the phosphating solution was strictly controlled to insure it supplied sufficient acid radical HPO₄ ^2? to phosphate magnesium AZ31 alloy. Furthermore, a suitable H⁺ content to keep the pH values in the range of 5–6 for a phosphating solution was necessary. With this SDPT pretreatment process, a coating consisting of the magnesium phosphate, magnesia (MgO), magnesium hydroxide (Mg(OH)₂), magnesium fluoride (MgF₂) and a minor amount of molybdenum oxide(MoO₃) was formed on the surface of the magnesium AZ31. While the SDPT pretreated adhesive-bonded joints had better initial bond strength than phosphate–permanganate process pretreated joints, the corrosion resistance of SDPT pretreated joints was slightly inferior.     

新型干燥设备在硫精矿干燥中的应用

介绍了新型干燥设备双螺旋干燥机和盘式干燥机结构及其应用情况。与传统回转干燥机相比,新型干燥设备具有热效率高、干燥能力大、设备不易粘结、占地面积小、操作环境好、生产成本低等优点。该新型干燥设备在400kt／a硫铁矿制酸装置上的成功应用为我国硫精矿干燥提供了一条高效：节能、环保的新途径。     

Recent developments in physical field-based drying techniques for fruits and vegetables

Abstract

Modern physical field technologies mainly include microwave, radio frequency, infrared radiation, ultrasound, pulsed electric field, and so on. Nowadays, the application of physical field technology on conventional drying is one of the recent strategies to solve some problems in traditional drying. In this article, physical field-based drying techniques refer to hybrid drying methods consisting of the conventional heating combined with different physical field technologies, in which physical field technologies provide various heat sources differ from conventional ones. A review is presented of recent five-year literature in the development of selected physical field-based drying technologies (microwave, radio frequency, infrared radiation, and ultrasound) for fruits and vegetables. As shown by examples from the literature, these physical field-based drying techniques provide faster drying kinetics and better thermal efficiency and obtain dried products of improved quality (e.g. color, aroma, texture, and nutrition retention) relative to conventional hot air drying. The combination of these techniques and conventional hot air drying showed enhanced cost-effectiveness as well. Furthermore, recommendations are made for further research and development needs and opportunities in this area.     

A model for gel drying

A theoretical model for drying of a thin gel film is presented. The model is based upon the premise that as solvent is removed from any portion of a gel structure which is permeable by the solvent, the structure shrinks locally to fill the voids left by the solvent. The diffusion coefficient of solvent through the gel film is assumed to be an exponential function of concentration and temperature. The governing equations for the model indicate that for nonisothermal drying, the results of drying and shrinkage rates are functions of 13 independent dimensionless system variables. These results are obtained with the help of a computer solution of the proposed model. The computer results indicate that, except under extreme temperature conditions, the drying and shrinkage rates are most influenced by dimensionless groups M, P, and P?, defined by eq. (9) of the paper. Furthermore, the drying and shrinkage rates are essentially independent of groups M and P for the values of M and P greater than approximately 100 and 10, respectively. The effect of variable solvent diffusivity on approximate time to achieve the steady-state drying and shrinkage rates is approximately handled by defining a dimensionless time variable τ in terms of average solvent diffusivity. Finally, some experimental data on drying and shrinkage rates of isothermal drying of lyphogel film under natural convection condition are obtained. These data are found to be in qualitative agreement with similar computer predictions by the proposed model.     

Effect of sucrose concentration of osmotic dehydration pretreatment on drying characteristics and texture of peach chips dried by infrared drying coupled with explosion puffing drying

Effects of osmotic dehydration (OD) pretreatment on the texture characteristics of peach chips after combination drying were investigated. Peach slices were immersed into 100, 300, and 500?g/L sucrose solution for 4?h, respectively, at room temperature and then predried to a critical moisture content of 0.5?kg water/kg dry matter that was determined by the effective moisture diffusivity (D_eff) curves under infrared drying at 80°C. The peach chips were then dried using explosion puffing drying (EPD). The sucrose solution with lower concentration (100?g/L) would improve the drying rate (DR) of peach slices during infrared drying. However, sucrose solution with higher concentration (500?g/L) might affect water diffusion, resulting in lower drying rate. The changes of texture characteristics of dehydrated peach were ascribed to sucrose uptake during the impregnation step. The content and constitutes of soluble sugars in peach tissue, which was significantly affected by OD treatment, were also detected in the research. The results indicated that the combined infrared and EPD drying, in which OD with appropriate concentration (300?g/L) was applied as pretreatment, could improve the drying characteristics and texture of peach chips.