钛/铝复合板研究进展

将薄层钛合金板与铝合金板结合可以得到具有优异性能的钛/铝复合板,具有广阔的应用前景.采用爆炸焊接技术成功制备了TC1/1060/6061复合板,对2个界面的界面形貌和元素进行测试,分析夹层存在的优势;同时建立与试验条件一致的有限元模型,对界面状态和焊接过程进行分析,最后对复合板进行拉伸试验和剪切试验,验证界面结合质量. 结果表明,TC1/1060界面为直线型形貌,1060/6061界面为波状形貌,且每个波形都伴随着涡流区,TC1/1060界面处的元素扩散范围为4.38 μm,且没有检测到钛/铝金属间化合物的产生.数值模拟再现爆炸焊接过程中射流的形成,界面温度沿着界面形貌分布,界面压力在碰撞点处达到最大,且呈现出椭圆形分布,复合板具有较高的抗拉强度和剪切强度,满足结构使用需求.     

铜/钢复合管爆炸焊接数值模拟及边界效应

以铜/钢复合管为研究对象,利用AUTODYN有限元软件SPH和ALE法对爆炸焊接过程进行二维数值模拟,分析了焊接动态过程和边界效应问题,并对铜/钢复合管进行了爆炸焊接试验。结果表明,在爆轰波作用下,复管与基管发生倾斜碰撞,碰撞区域压力稳定在10⁷ kPa的数量级,在碰撞区附近出现1条塑性变形带,且复管和基管上的剪切应力相反,界面形态随着爆炸波的传播从直线变为波状,这与试验中获得的T2/316L双金属复合管的实际界面形态一致,说明有限元模型能够有效模拟双金属复合管爆炸焊接过程。数值模拟过程中边缘动态参数值均小于正常值,存在边界效应,增加复管和炸药的长度可以消除边界效应。     

Effect of concentrated flaxseed protein on the stability and rheological properties of soybean oil-in-water emulsions

Flaxseed protein concentrate containing-mucilage (FPCCM) was used to stabilize soybean oil-in-water emulsions. The effects of FPCCM concentration (0.5, 1.0, 1.5% w/v) and oil-phase volume fraction (5, 10, 20% v/v) on emulsion stability and rheological properties of the soybean oil-in-water emulsions were investigated. Z-average diameter, zeta-potential, creaming index and rheological properties of emulsions were determined. The result showed that FPCCM concentration significantly affected zeta-potential, creaming rate and emulsion viscosity. The increasing of FPCCM concentration led to a more negative charged droplet and a lower creaming rate. Oil-phase volume fraction significantly affected Z-average diameter, rheological properties, creaming index and creaming rate. With the increase of oil-phase volume fraction, both Z-average diameter and emulsion viscosity increased, while creaming index and creaming rate decreased. The rheological curve suggested that the emulsions were shear-thinning non-Newtonian fluids.     

Influence of molecular character of chitosan on the adsorption of chitosan to oil droplet interfaces in an in vitro digestion model

The relationship between the adsorption of chitosan to oil droplet interfaces (surface adsorption) and the molecular characteristics of the chitosan (molecular weight and charge density) was examined using an in vitro digestion model. This model involved adding different concentrations (3–10 wt%) of oil droplets to a 0.1 wt% chitosan solution at pH 3 to simulate consumption of an oil-containing meal after ingestion of chitosan. The pH was then incrementally raised to investigate pH variations that occur when a food material passes through the human digestive tract at an oil concentration of 3%. The amount of chitosan adsorbed to the oil droplet interface decreased with decreasing molecular weight (MW) and with increasing degree of deacetylation (DDA): ≈132, 85, and 78 g of oil per g of chitosan for MWs of 200, 500 and 750 kDa (all 90% DDA), respectively; and, 47, 65, and 78 g of oil per g of chitosan for DDAs of 40%, 70% and 90% (all 750 kDa), respectively at pH 3. In addition, the extent of droplet aggregation and the nature of the aggregates formed (strong versus weak; large versus small) also depended on chitosan characteristics. The pH dependence of the interaction between anionic oil droplets and cationic chitosan molecules depended on both MW and DDA. Microscope images showed formation of large flocculated structures at pH > 7 except for low DDA chitosan which remained soluble at all pH levels. Our results may have important consequences for understanding the bioactivity of chitosan, and for designing functional food ingredients to reduce lipid digestion and absorption.     

Response surface modeling for optimization of formulation variables and physical stability assessment of walnut oil-in-water beverage emulsions

The effect of Arabic gum content (5-10% w/w) and walnut-oil concentration (3-6% w/w) on properties of prepared walnut oil/water emulsion, including turbidity loss rate, density, size index, particle size and stability, was investigated using response surface methodology (RSM). For each response, a second-order polynomial model with high coefficient of determination (R²) values ranging from 0.907 to 0.989 was developed using multiple linear regression analysis. The lack of significant difference between the experimental and predicted values proved the adequacy of response surface equations for describing the physical changes of emulsions. An increase of Arabic gum content in range and initial concentration of walnut oil were associated with high emulsion stability and minimum droplet size. It can be concluded that RSM can determine the most suitable formulation (3% w/w walnut oil and 9.62% w/w Arabic gum) to achieve the highest stability in a developed beverage emulsion based on walnut oil.     

Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate–dextran mixture

The rheological characteristics of model salad dressing emulsions, incorporating a dry-heated soybean protein isolate (SPI)–dextran mixture as emulsifier, were investigated by applying dynamic rheometry tests in an attempt to probe the emulsion structure and to elucidate the mechanism of their stability against creaming. Both the viscoelastic properties and the creaming behaviour of the dressings were greatly influenced by the extent of protein–dextran conjugation and also by xanthan gum addition. The results are discussed in terms of emulsion droplet interactions which, depending on the extent of glyco-conjugation, may be dominated by depletion or ‘bridging’ flocculation effects and, thereby, influence the droplet network structure collapse during ageing.     

乳状液膜法处理制浆黑液的研究现状

介绍了液膜分离技术应用于制浆黑液处理的方法和研究现状。     

Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream

Aeration properties of acidified casein-stabilized emulsions containing liquid oil droplets have been compared to the whipping of dairy cream. The foam systems were characterized in terms of overrun, microstructure, drainage stability, and rheology. With acidification using glucono-δ-lactone, the casein-stabilized emulsions could be aerated to give foams of far higher overrun (>600%) than whipped cream (∼120%). The development of foam volume, stability and rheology in the aerated casein-stabilized emulsion systems was found to be strongly dependent on the pH and the concentration of added calcium ions. Whereas whipped cream is stabilized by partially coalesced fat globules, the casein emulsion foams are stabilized by aggregation (gelation) of the protein coat surrounding the oil droplets. Casein emulsion foams formed at low pH were found to be more stable than whipped cream, whilst those formed at high pH were predominantly liquid-like and unstable. Instability arose in the acidified casein emulsion foams mainly through gel syneresis. We conclude that there are substantial textural differences between whipped cream and acidified casein emulsion foams, especially in terms of the small-deformation rheology and the extent of the linear viscoelastic regime.     

Emulsifying properties of β-lactoglobulin and Quillaja bark saponin mixtures: Effects of number of homogenization passes,pH, and NaCl concentration

The effects of number of homogenization passes, pH, and NaCl concentration on the formation and stability of oil-in-water emulsions comprising a mixture of a biosurfactant (Quillaja bark saponin) and a globular protein (β-lactoglobulin) were investigated. The emulsions were characterized as to visual appearance, droplet size, droplet surface charge, and rheology. The emulsions obtained by different conditions (4, 6, or 8 passes; pH 7, 8, or 9; and 0, 100, or 200 mmol L^?1 of NaCl) were polydisperse, presented relatively small average droplet sizes (z-average < 323 nm) as well as negative droplet charge (between –20 and –79.6 mV) in all evaluated conditions. Regardless of the number of homogenization passes, the emulsions exhibited low apparent viscosity and pseudoplastic behavior with small yield stress. Viscoelastic behavior was also observed, thus the emulsions were characterized as weak gels. Four homogenization passes were enough to obtain small droplets in the evaluated conditions. Droplet size was not significantly affected by NaCl concentration and pH (p > 0.05). On the other hand, the absolute ζ-potential values significantly decreased and increased upon increased NaCl content and pH, respectively. Regardless of the tested conditions, all emulsions had good stability against phase separation and droplet aggregation, since no significant changes in average droplet size were observed throughout storage (p > 0.05). In the presence of NaCl, in which droplet charge significantly decreased, emulsion was also stable. Thus, we can conclude that electrostatic repulsion as well as steric repulsion was responsible for stabilization.     

炸药驱动预制破片轴向抛掷速度规律研究

为解决爆轰产物对轴向预制破片的作用压力从柱状装药中心沿径向逐渐降低,从而导致轴向预制破片抛掷速度沿径向逐渐变小的问题,研究了柱状装药长径比与装药壳体厚度等装药结构参数对轴向预制破片抛掷速度沿径向分布规律的影响,针对某种轴向前置预制破片战斗部,进行了破片轴向抛掷速度沿径向分布规律的试验.结果表明,装药长径比以及装药壳体等装药结构参数对轴向预制破片抛掷速度影响较大,通过装药尺寸、壳体厚度等参数匹配,可以调整轴向预制破片的抛掷速度.