PAC改善防水透湿涂层织物性能的研究

以聚阴离子纤维素（PAC）作为水性聚丙烯酸酯类DS330涂层剂的增稠剂（PAC与水以1：20质量比溶解配制成糊状胶液后添加使用）,利用其烘干成膜过程中脱水絮凝而破坏涂层膜局部连续性,并通过适当控制工艺条件形成大量符合要求的透湿微孔,从而大大改善了涂层织物的透湿性能。其透湿量达到了4400g／（m2·24h）,且硬挺度小、力学性能较好,可满足人们穿着舒适性要求,而且克服了纤维素类增稠弃3流平性差,易受微生物攻击等缺点,生产工艺简单、经济、环保。     

酸气回注方案关键技术研究

酸气回注是一种安全环保的酸气处理方式,其原理是将酸气压缩后通过井筒回注到已废弃的产层或水层中.基于酸气不同组分的相平衡机理进行酸气回注方案设计,分析不同相态的输送方式,结合酸气脱水、增压、管线腐蚀和水合物防止等关键工艺技术,优选合理的回注工艺参数.     

轻质碳酸钙生产节能探讨

本文从轻质碳酸钙厂的碳化、脱水、烘干过程，如何挖掘节能潜力，提高经济效益，列出较详细的各种不同工艺参数，并绘制出不同工艺参数与能耗关系曲线图，进行耗能与经济效益对比分析。     

带式振动浓缩压榨一体化脱水机理的研究

带式浓缩压榨脱水是近几年新发展起来的一种经济高效连续固液分离技术。作者在多年从事该技术研究工作的基础上，提出了一种脱水效率更好的“带式振动浓缩压榨一体化脱水技术”。该技术利用振动方式分别对重力脱水和压榨脱水过程进行作用，使重力脱水过程由静态滤饼过滤变为悬浮动态过滤，压榨脱水过程由静态压滤变为动态压滤，从而提高了整个脱水效率。并通过实验研究，对参数进行了优化，为该技术的推广应用奠定了理论与实验基础。     

油水界面检测仪表的应用探讨

文章阐述了原油脱水原理，准确检测控制油水界面的必要性，简述了油田常用的几类油水界面检测仪表的工作原理、技术特点，分别分析了实用性并提出了选用原则。     

Some experiences in the use of a polymeric cryoprotectant in the freezing of plant tissue

Recently it has been suggested that polymeric cryoprotectants might be usefully employed for reducing ice crystal size during ultrastructural and analytical studies of frozen biological tissues. Furthermore, it was reported that they have little physiological effect and cause negligible structural changes in the tissue. Our experiences with one such polymer, polyvinyl pyrrolidone (PVP), in the cryopreservation of mature plant roots prepared for electron microscopy, have led us to conclude that preservation deep into the structure of this tissue is not improved. Even short periods of exposure of tissue to polymer cause rapid withdrawal of water from vacuolated cells of plant roots, resulting in shrinkage and collapse. Low temperature techniques have confirmed that little if any improvement in the reduction of ice crystal size results if the root is first treated with PVP.     

Effects of different osmo‐dehydrofreezing treatments on the volatile compounds,phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic compounds and other physicochemical parameters in frozen mangoes were studied. Volatile and phenolic compounds were measured using SPME/GC‐MS and HPLC method, respectively. The results revealed that compared with untreated frozen mango, some volatile compounds (e.g. alcohols, aldehydes and some terpenes and esters) increased significantly and there were more compounds identified in osmo‐dehydrofrozen samples. These changes positively affected mango aroma and resulted in higher sensory scores for osmo‐dehydrofrozen samples. In addition, data on phenolic compounds showed that dehydrofrozen samples pretreated in glucose and sucrose had higher ρ‐hydroxybenzoic acid and quercetin contents, respectively, while samples pretreated in maltose showed higher ρ‐coumaric acid and sinapic acid contents compared with untreated frozen samples. The current work indicates that osmo‐dehydrofreezing can improve the retention of phenolic and aromatic compounds in frozen mango.