饲料用脱氟磷酸钙的生产

本文介绍了饲料用脱氟磷酸钙生产现状，建议采用钠盐－磷酸法工艺。     

Absorbability of Calcium From Common Beans

Absorption of calcium from white, red, and pinto beans, labeled with ⁴⁵Ca, was measured in 24 women in a three-way randomized design using a calcium load of 72 mg and milk as the referent. Fractional absorption for the three beans averaged 0.219 ± 0.047 and did not differ by type. Milk calcium absorption at the same load was more than two times higher, 0.451 ± 0.088 (P < 0.001). Oxalate content averaged 0.34%, and phytate averaged 1.7%, a stoichiometric excess relative to calcium. To evaluate the relation of phytate to reduced absorbability, labeled pinto beans were pre-treated with phytase and fed to 10 subjects. Fractional absorption rose, averaging 0.318 ± 0.071, (P <0.01 vs. untreated beans), but was significantly below that of milk. The difference was partly accounted for by phytate, with the remainder probably due to relatively high oxalate.     

The chloride stress-corrosion cracking behavior of stainless steels under different test methods

Chloride-induced stress-corrosion cracking (SCC) is one of the failure modes of stainless steels. Highly alloyed austenitic stainless steels S32654, S31254, and N08028, and duplex grades S32750 and S31803 possess much improved resistance to SCC compared with S30400 and S31600 steels. With the development of a database, SSData, experimental data collected from calcium chloride tests, autoclave tests, and drop evaporation tests were evaluated. Stress-corrosion cracking data generated by autoclave tests agreed well with the practical service conditions and can be used to discriminate alloys for SCC resistance in sodium chloride solution. Drop evaporation test data can be used in situations where evaporation may occur and cyclic loading may be involved. The SCC resistance of alloys under each method increased with increasing molybdenum equivalent Mo + 0.25Cr + 0.1Ni. For a given alloy, the testing result depends on the stress state and environment; different test methods can give different ranking orders concerning SCC resistance. The performance of duplex stainless steels in a chloride-containing environment at higher temperatures was not as good as expected when dynamic loading was involved.     

20CrMnTiH钢水口堵塞机理研究与解决措施

研究了转炉生产20CrMnTiH钢时连铸水口堵塞的机理，主要通过精炼造CaO—Al2O3-SiO2-CaF2系渣，保持熔渣良好的流动性和高碱度、低熔点、低氧化铁，提高吸附夹杂能力并针对引起水口堵塞的物质，对钙处理、软吹及进站S含量进行严格的要求，成功解决了水口堵塞问题。     

D-泛酸钙的合成技术及应用

主要介绍了D 泛酸钙的合成技术及其应用     

亚硫酸钙氧化为石膏的研究

进行了亚硫酸钙氧化为二水石膏的研究 ,考察了初始 p H值、反应温度、空塔气速、固含量和停留时间对氧化率的影响 ,给出了适宜的反应条件 .在这些条件下 ,氧化率达 96 %以上     

汉白玉废料制备球形纳米碳酸钙的研究

将汉白玉废料通过高温煅烧分解得到氧化钙,再用氯化铵循环液溶解氧化钙制得碱性氯化钙溶液,除去其中的Mg、Fe等杂质得到氯化钙精制溶液,利用化学方法合成得到碳酸钙粉体.用X射线衍射(XRD)、扫描电镜(SEM)及激光粒度分析仪、白度仪对碳酸钙产品的晶相组成、形貌、粒度分布、白度及化学组成进行了分析,所得产品为纯度达98.5%以上、白度达97%以上、平均粒度为80nm左右的球形纳米级碳酸钙.并对碳化反应速率及合成球形纳米碳酸钙的影响因素进行了分析.实验中循环使用NH4Cl,氨的排放量小,减少了环境污染.     

The Effect of Lactates on the Quality of Microwave-Cooked Chicken Patties during Storage

ABSTRACT:  The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a _w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage.     

Investigation of Scale Formation in Heat Exchangers of Phosphoric Acid Evaporator Plants

The primary problem in concentrating phosphoric acid is due to fouling on the tube‐side of the heat exchangers of the evaporator units. Scaling on the heat transfer surfaces occurs because of high supersaturation of phosphoric acid liquor with respect to calcium sulphate. A review of the existing literature reveals that no information is available on heat transfer and on crystallization fouling of industrial phosphoric acid solutions. In this investigation, the solubility of different calcium sulphate types in phosphoric acid solution was studied and its dependency on acid concentration and temperature was investigated. A large number of fouling experiments were carried out in a side‐stream of a phosphoric acid plant at different flow velocities, surface temperatures and concentrations to determine the mechanisms, which control the deposition process. After identifying the effects of operational parameters on the deposition process, a model was developed for prediction of fouling resistances. The reaction of calcium sulphate crystallization followed a second order rate with respect to the supersaturation. The activation energy evaluated for the surface reaction of the deposit formation was found to be 57 kJ/mol. The predicted fouling resistances were compared with the experimental data. Quantitative and qualitative agreement between measured and predicted fouling rates is good.     

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.