CO2对煤炭氧化自燃抑制作用的影响研究

通过煤炭自然氧化程序升温实验,采用程序升温实验系统等设备,对比分析煤样中通入不同浓度CO2条件下的相关参数的变化情况,针对性分析研究CO2对阳煤二矿易自燃高瓦斯的15号煤层氧化自燃的抑制性能。研究表明:CO2对阳煤二矿15号煤层煤样自然氧化发火过程具有显著抑制作用,尤其是20%浓度的CO2对煤样高温氧化阶段的抑制作用强烈;CO2的注入驱离了煤样中的O2,降低了煤样中O2浓度。同时,延迟推后了CO、CH4等自然氧化产物出现,且其浓度低于未注入CO2的煤样,降低了煤样的耗氧速率和CO产生率,抑制和延迟了煤样自然氧化的发生和发展过程。     

仙游抽水蓄能电站尾水系统充排水试验

为检查工程质量,查找输水系统可能存在的问题并消除隐患,保障电站安全运行,福建仙游抽水蓄能电站在投产发电前,要对输水发电系统进行充水试验与放空排水试验,在试验过程中监测输水系统的应力、应变与渗漏水情况。本文以尾水系统为例,介绍了试验所应具备的工程条件、工作程序及技术要求、试验成果分析和存在问题处理等。试验表明,仙游抽水蓄能电站尾水系统设计合理,施工质量优良,结构可靠,可供同类工程参考与借鉴。     

浅谈大型水电站继电保护信息管理系统设计及运用

某大型水电站继电保护信息管理系统结构与网络配置设计,成功解决了保护及安全自动装置与故障录波设施种类繁多、装置的通讯方式和通讯规约不尽相同、上送的数据量大等难题,不但可以将子站所有继电保护及安全自动装置、故障录波装置采集的信息上送主站,还可以通过Web服务在办公网络发布,并形成数据库和报表,实现数据统一管理,电厂信息化和智能化管理,非常适用于人员配置少、设备布置分散、自动化设备众多的大型水电站。     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.