Numerical analyses of high‐beta spherical tokamaks with varied elongation

The effect of plasma elongation on the second‐stable spherical tokamak (ST) was numerically studied using the experimentally measured pressure and current profiles of ultrahigh‐beta STs. The maximum beta of ST over 50% was obtained in the TS‐3 ST/CT experiment by applying an external toroidal field to an FRC. It was found that the marginal beta for the ballooning instability increased with the plasma elongation κ of ST. The elongated STs with κ > 2 have the magnetic shear (S)–pressure gradient (α) profiles located in the second‐stable regime for the ballooning mode and the stability margin increased with κ. The close relation between the absolute minimum‐B profile and the second stability was documented. The effect of elongation on maximum beta was observed to saturate when κ exceed 3, indicating that the optimized elongation for high‐beta STs is located around 2 < κ < 3. © 2006 Wiley Periodicals, Inc. Electr Eng Jpn, 155(4): 1–6, 2006; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/eej.20132     

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.     

High‐pressure processing effects on the mechanical,barrier and mass transfer properties of food packaging flexible structures: a critical review

Food products can be high‐pressure processed (HPP) either in bulk or prepackaged in flexible or semi‐rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high‐pressure treatment. A number of studies have been performed to quantify the effects of high‐pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials. Copyright © 2004 John Wiley & Sons, Ltd.     

三峡工地高压供电线路故障判断方法的探讨

高压供电设备故障特别是输电线路的高压接地故障对工地的影响是相当大的。由于接地故障为隐性故障，没有明显的物理现象，且若是长期接地可能会发展成较为严重的两相或三相短路故障，使系统解列运行直至崩溃；由于工地流动人员较多，还易造成电击事故。利用高压一相接地时在线路中产生零序电压这一特性来迅速判断和切除接地的用电设备，可以保证各项施工的顺利进行。     

Solubility of amaranth seed proteins in sodium sulphate and sodium chloride: the main factor in quantitative extraction for analysis

Nitrogen was extracted more efficiently from amaranth seed with 0.04 M Na₂SO₄ (5% w/v) than with either 0.09 M or 0.17 M NaCl (5% or 10% w/v), despite both solutions having the same ionic strength (μ= 1). Solubility of saline soluble proteins (albumin ± globulin) was very poor in either water or 1M NaCl, but increased in 0.4M NaCl at alkaline pH between 7 and 10. Globulins were very soluble in 0.4M NaCl at a pH 9. Albumin was the main storage protein. Saline soluble proteins formed very weak gels.     

Morphology development in polyethylene/polystyrene blends: the influence of processing conditions and interfacial modification

The influence of processing conditions and interfacial modification on the morphology evolution and the composition range within which fully co‐continuous high density polyethylene/polystyrene blend structures can exist during blending in a single screw extruder was studied. Blends ranging from pure A to pure B component, with and without compatibilizer, were prepared under two different shear rates. It was found that high shear rates displaced the breakdown–coalescence balance of the dispersed nodules to the side of coalescence, narrowing the percolation domain and the critical composition for full co‐continuity decreased with increasing shear rates. The addition of a tri‐block compatibilizer induced the percolation threshold of the polystyrene phase to begin at lower percentages of polyethylene but the phase inversion point did not change. The experimental results are discussed in the light of various theoretical models. Copyright © 2005 Society of Chemical Industry     

Flow stress of high density polyethylene and nylon 66 at high rates of strain

Measurement of the flow stress of high density polyethylene (HDPE) and nylon 66 at strain rates of 10³ s^?1 using a split Hopkinson pressure bar technique is discussed. The flow stress at a strain of 10% has been determined for both polymers at 20°C. The intrinsic errors involved in this technique are briefly reviewed. The results indicate that the flow stress of HDPE and nylon 66 were 50MPa and 150MPa, respectively, at strain rates of about 10³s^?1.     

Green and self-lubricating polyoxymethylene composites filled with low-density polyethylene and rice husk flour

Polyoxymethylene (POM) composites filled with low-density polyethylene (LDPE) and rice husk flour (RHF) were prepared by injection molding. The POM/5 wt % LDPE/7.5 wt % RHF composite exhibited the lowest wear rate, whereas the coefficient of friction remained low, and the POM/5 wt % LDPE/5 wt % RHF composite had the best mechanical properties. X-ray diffraction analysis was carried out, and the worn surfaces were examined with scanning electron microscopy. The results showed that the addition of the filler reduced the crystallinity degree of the POM composites. The main wear mechanism for unfilled POM was adhesion, whereas for the POM composites, wear seemed to occur mainly by fatigue and abrasion. It was experimentally confirmed that the POM composite filled with LDPE and RHF, which is well-performing, low-cost, and environmentally friendly, could be a potential material for tribological applications. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008     

Effect of high temperature alkali cooking on the constituents,structure and thermal degradation of hemp fiber

Degumming of hemp fiber by high temperature alkali cooking was investigated, and the effect of temperature and dosage of alkali on the constituents, structure, and thermal degradation of hemp fiber was also discussed in this work. The morphology, structure, and thermal degradation of hemp fiber after high temperature cooking were investigated through SEM, FTIR, WAXD, and TG analysis. The results indicated that the high temperature cooking process was effective for removing hemicelluloses and lignin and could also improve the thermal stability of cellulose. Crystallinity index of the treated hemp fiber was increased, which was related to the cooking temperature and NaOH dosage. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008