Properties of Edible Films from Total Milk Protein

The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF-TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP.     

磁场处理水用于锅炉和冷却水处理

本文从理论和实践上综述了磁化水的特性、磁化机理、国内外的发展近况及其使用安装等。该法用于锅炉和各类冷却水处理有广泛的前景。     

运用社会主义市场经济规律加快水利基础产业的发展

水利作为基础产业,一个基本要求就是要自我维持,自我发展,这就要求人们树立强烈的紧迫感、危机感和赶超意识,按照社会主义市场经济要求,建立水利良性发展机制,调整水利产业结构,大力兴办经济实体,发展壮大水利经济实力,形成水利为社会,社会办水利的新格局。     

耐高温微生物驱油提高低渗透油藏采收率先导性试验

胜利油田东辛高温低渗透油藏含蜡高,常温微生物无法存活,针对这一问题,引进美国NPC公司耐高温菌种,在Y6-16井组开展高温低渗油藏微生物驱油提高采收率研究和现场试验。施工后Y6-16井日增注52m3,表皮系数由施工前的2.069减小为施工后的-6.31,油层污染得到较好改善;原油含蜡量、胶质沥青质含量降低,轻质组分增加,重质组分降低;井组采收率提高5.09个百分点。     

关于空调水系统节能的探讨

以空调冷冻水系统的节能为例 ,探讨空调系统节能的途径、存在的问题及解决办法     

南水北调中线总干渠水头优化分配

南水北调中线总干渠渠道线路长,建筑物数量大、类型多,进行水头优化分配对于节省工程投资,合理的进行总干渠工程布置有着重要的意义.通过优化计算,提出了总干渠水头优化分配方案,确定了3个渠段之间的水头分配值以及各段内分段渠道和各个建筑物的水头分配值,并对方案进行了验证.     

特低渗油藏水平井布井方式研究

本文以西峰油田董志区长8油藏为例，运用数值模拟技术，研究了水平井组合方式及其井网形式。研究结果表明，水平井是提高特低渗油藏开发效果的有效途径。结合长庆特低渗储层吸水性能好的特点，认为采用直井注水，水平段走向垂直于储层最大主应力方位的水平井采油的井网组合开发效果最佳。     

中国油田堵水技术综述

本文论述了我国油田堵水技术的发展及其在油田开发中的作用,总结和阐述了油井化学堵水技术和注水井吸水剖面调整技术的原理和效益,指明了实践证实的有成效的工艺方法和堵水技术发展方向。     

Changes in the dielectric relaxations of water in epoxy resin as a function of the extent of water ingress in carbon fibre composites

Dielectric relaxation measurements are reported over a frequency range from 10⁻¹ to 10⁹ Hz as a function of exposure time for an epoxy resin-carbon fibre composite, ageing at 60 °C in water. Investigation of the nature of the dipole relaxation of the water molecules, indicates the nature of their interaction with the polymer matrix. Analysis of the dielectric relaxation spectra allow identification of processes that can be attributed to ‘free’ and ‘bonded’ water, water in micro-cracking, located in carbon fibre disbonds and plasticizing the polymer matrix. Identification of the various types of location in which water exists was aided by use of the N_g factor from the Kirkwood-Frölich equation, which describes the constraints on free dipole ration nature imposed by the environment in which it is located. These data indicate the power of the dielectric technique for quantitative analysis of water ingress into epoxy composites.     

MODELING WATER LOSS DURING FRYING OF POTATO STRIPS: EFFECT OF SOLUTE IMPREGNATION

The effect of solute impregnation on water loss and oil uptake during potato strip frying was studied. Blanched potato strips were impregnated at 25°C by soaking in a solution of sucrose-NaCl-water, 20-5-75% by weight. After rinsing and air drying, strips were deep fried in sunflower oil at 160, 170 and 180°C. A control treatment, consisting of potato strips blanched but not soaked and later air dried was also conducted. Solute impregnation provided a decrease of the oil uptake. Two models, based on Fick's law were used to describe water loss during frying. The first one is the classic model with an effective moisture diffusion coefficient assumed a constant value. The second model considers that diffusion coefficient varies during the frying process. For a given frying temperature, constant diffusion coefficient for control potatoes resulted in lower values than the impregnated ones. The variable diffusivity model showed a two-stage behavior: during the first stage of frying, diffusion coefficient increased with frying temperatures, but from a given time on an inverse behavior began. This last fact was found to be related to an increase of the measured peak force needed to penetrate the potato crust.