地热、温泉水利用中氡的防护

地热作为一种比较经济、方便的新能源的同时,也给公众和环境带来辐射影响。本文介绍了地热和温泉水中~(222)Rn 的放射性水平及其对人体健康的影响,对地热、温泉水利用中氡的防护措施提出了一些建议。     

Modeling Condensation and Evaporation on Fruit Surface

Rewarming of fruits and vegetables after cooling is characterized by heat and mass transfer processes, which leads commonly to condensation of water on the produce surface at temperatures below the dew point. This effect may affect the produce quality due to microbial growth at unfavorable environmental conditions. The amount of condensed water is a function of the produce surface temperature and of the surrounding conditions as air temperature, air humidity, and air flow. Under practical conditions, both the warming and the condensation are strongly affected by the packaging system used. Depending on the flow conditions close to the produce surface, parameters of heat and mass transfer under laboratory conditions were measured. A mathematical model was developed for the determination of the amount of condensed water on fruit surfaces, its reevaporation, and its total dwell time dependent on the environment air conditions. The model describes the heat and mass transfer processes on single fruits. The process of diffusion of humidity in air and proceed of surface temperature is the basis for the model.     

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。     

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.     

水润滑赛龙轴承及其润滑性能综述

赛龙以其抗冲击、耐泥砂、耐磨损、承载力高而逐渐成为一种新兴的水润滑轴承材料。本文简单介绍了水润滑赛龙轴承材料的分类，论述了水润滑赛龙轴承的发展现状以及其结构、特性和优点，并阐述了水润滑赛龙轴承的研究现状和推广应用前景。     

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.