Crossflow microfiltration of gum arabic solutions: Comparison of the classical system with the co-current permeate flow system

Gum arabic is a natural gum exuded mainly by the trees Acacia senegal , currently used in the food industries for its emulsifying, thickening and stabilizing properties. Its present processing includes various operations providing a quite turbid product. Crossflow microfiltration could be interesting for the clarification and the cold-pasteurization of the gum arabic solutions. Several experiments were therefore made with the crossflow microfiltration unit at ENSIA, using two different systems: the classical one (without permeate circulation), and the co-current permeate flow system (CCPF) allowing the exploration of the low transmembrane pressures range. With gum arabic solutions of 0.17g solids g⁻¹ solution and 70°C, the best results after 60 min of filtration (105.7 L h⁻¹ m⁻², 4.4% of solids retention and 83.4% of clarification) were obtained with the CCPF system at low transmembrane pressure and high crossflow velocity (0.3 bar and 7.5ms⁻¹).     

Influence of two-step process and of different stoichiometric ratios on morphologies generated in castor oil epoxy resins

Phase separation during polymerization was studied in a model system consisting of a diepoxide based on diglycidyl ether of bisphenol A (DGEBA), variable amounts of ethylenediamine (EDA) and the mass of castor oil (CO) necessary to obtain a mass fraction equal to 0-15 in a final system where the stoichiometric ratio of amine to epoxy equivalents, r, was equal to 1. A two-step polymerization process was performed by curing first a system with r = 0-5, during variable times before phase separation, and then carrying the system to r = 1. Thermodynamic analysis of samples with different r values led to a linear relationship between the Flory-Huggins interaction parameter and r. The concentration (P) and average size (D?) of dispersed-phase particles followed opposite trends, i.e. P increased while D? decreased, when either r was increased or the time of curing in the first step of a two-step process was decreased. This was explained by assuming that the competition between nucleation and growth was determined by the viscosity at the cloud point, η_cp. Low values of η_cp favoured growth over nucleation and led to fewer but larger particles.     

涂层材料的断裂分析(英文)

和基体厚度相比,涂层很薄,因此细观力学模型可把基体作为半无限弹性体。由于涂层和基体材料的膨胀系数及弹性系数不匹配,涂层材料中残余热应力的解析解为 E_c/(1-γ_c)·(α_s-α_c)△T。用有限元法校核,该应力和解析解吻合得好。通过对涂层产生裂纹驱动力和断裂韧性的讨论,提出了抗裂涂层厚度公式。     

Effects of organic farming on minerals contents and aroma composition of Clemenules mandarin juice

Consumers demand organic products because they believe that the organic products are more flavorful and respectful to the environment and human health. The effects of organic farming on the minerals contents and aroma composition of Clemenules mandarin juices were studied. Minerals (Fe, Cu, Mn, Zn, Ca, Mg, K, and Na) were quantified using atomic absorption-emission spectroscopy, while volatile compounds were extracted using the dynamic headspace technique and were identified and quantified by GC–MS. In general, organic farming produced a mandarin juice with a higher quality than that produced by conventional agricultural practices. Higher concentrations of both minerals and positive volatile compounds were found in the organic juice, while the formation of off-flavors was higher in the conventional juice, although threshold values were not reached.     

Influence of Manufacturing and Ripening Conditions on the Survival of Enterobacteriaceae in Manchego Cheese

The effects of cooking temperature, time and temperature of brine-salting, and temperature of ripening on the behavior of Enterobacteriaceae in Manchego cheese were studied. Fifty lots of cheese from raw ewe's milk manufactured and ripened under different conditions were investigated throughout a 60-day ripening period. Differences in pH values due to temperature-dependent whey retention accounted for the effect of cooking temperature on coliform and fecal coliform counts. Temperature of brine-salting had no effect on Enterobacteriaceae counts, but a significant effect of salting time on Enterobacteriaceae and fecal coliform counts was detected. Ripening temperature was the manufacturing variable with greatest influence (P<.01) on Enterobacteriaceae and coliform counts during the whole curing period.     

确定异常高压气藏地质储量和可采储量的新方法

基于文献[1]的定容，封闭，异常高压气藏的物质平衡方程式，提出了确定异常高压气藏原始地质储量，可采储量和采收率的新方法，通过实例的应用和对比表明，提供的新方法是适用的有效的。     

无线数据通信网发展趋势

无线数据通信具有两大发展趋势，即低速的广域移动数据网及高速的局域无线数据网。本文介绍了其技术特点、应用情况和市场前景，分析了无线数据通信传输技术、网络结构和媒质接入控制等问题。     

Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle

The texture of potato tissue after a freeze–thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre‐frozen potato. Ten blanching conditions were tested and a two‐step blanching process with calcium chloride (0.07 g mL^?1) proved the most effective in protecting the tissue after a freeze–thaw process (maximum load force around 10–55% of the raw tissue, depending on potato batch, for air‐blast freezing and 20–60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre‐drying treatments to remove excess water, was very detrimental to resistance to a freeze–thaw process (maximum load force below 10% of the raw tissue for air‐blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air‐freezing. Differences were found between batches with a 6‐month difference in storage time, indicating that the fresher batch was more suitable for freezing.     

中国第三代移动通信技术发展概况与战略建议(上)

本文第一部分重点介绍了中国移动通信的现状以及国际3G的现状，并简单介绍了3G通信存在的几个问题。