分布式光纤测温技术在冻结修复工程中的应用

针对采用冻结法进行成井井壁修复工程的特殊性,在进行常规水文孔、测温孔监测的同时,增加新型检测手段,利用分布式光纤测温技术检测每个冻结器的纵向温度,通过数据分析,为指导冻结施工安全顺利进行提供依据。详细介绍了修复工程的概况和分布式光纤测温系统的原理、组成、检测方法及测温光缆结构。给出了现场实测数据,与常规测温孔数据相比,数据量大,能全面、直观地反映冻结壁实际发展状况。系统结构简单,机动灵活,检测方法具有一定的推广价值。     

引洮7~#隧洞含水疏松砂岩地层冻结法施工数值模拟

为探究含水疏松砂岩地层引水隧洞冻结施工中冻土帷幕的形成过程及力学特性,对引水隧洞的冻结施工及开挖过程进行三维数值模拟。研究了冻土帷幕的温度场、应力及位移的分布,计算出冻土帷幕完全形成所需的时间及其压、拉、剪应力极值并确定极值发生的位置。结合现场监测数据,分析了冻结过程中冻土的温度变化规律及冻土帷幕的形成机理,最后提出了相应的措施及建议。     

真空冷冻干燥装置制冷系统的设计

基于真空冷冻干燥装置的推广应用,讨论了该装置制冷量的确定方法,给出了常见冻干食品的蒸发温度为－３５～－４０℃,可满足其降温要求,介绍了该装置近阶段优先选择的制冷剂为Ｒ７１７、Ｒ２２,优先选择的制冷机为单、双机压缩冷凝制冷机组,或带经济器的螺杆式低温压缩机组,为进一步工程应用提供设计依据     

基于PLC的变频节能系统在井筒冻结施工中应用的研究

针对冻结施工法装机容量大、电能消耗高以及施工过程的阶段性特点,在分析了冻结系统螺杆盐水机组不同工况下的机械特性和在各个冻结阶段电能消耗情况下,设计了一种基于PLC的变频节能系统。该系统以PLC为控制核心,通过压力传感器、液位计等对系统工况信息进行反馈,利用PID算法控制变频器的输出频率,从而达到了调节盐水泵流量、控制供冷量的目的。实验数据论证了该系统在井筒施工中应用的可行性与高效性。     

冻融对AS型固化剂改良土工程特性的影响

通过室内动静三轴试验,研究了Aught-Set（AS）型土壤固化剂改良土的抗冻融耐久性,分析了AS型固化剂改良土的应力应变关系、静强度、动模量和临界动应力与龄期、冻融次数以及冷却温度等影响因素的相互关系。结果表明,试样的7d无侧限抗压强度达到28d的75%;AS型固化剂改良土的应力应变关系为应变软化型曲线,呈脆性破坏形式;其静强度、临界动应力以及动回弹模量均随冻融次数增加呈指数形式衰减,且经历6次冻融后均趋于稳定;同一动应力水平下,冻融作用使得试样的累积塑性变形由变形稳定状态向变形破坏过渡;试样在经历多次冻融循环以后,负温越低对试样的力学特性影响越小。     

某越江隧道超深联络通道冻结工程的数值模拟分析

武汉地铁二号线越江隧道3#联络通道和排水泵房并建,采用水平冻结法和矿山法施工。3#联络通道位于长江下,最大埋深达50 m,地压达0.4 MPa,施工难度大,风险高。为保证施工安全,应用ANSYS数值模拟软件,对3#联络通道冻结设计加固方案形成的帷幕进行可靠性验算。结果表明：冻结壁的强度和刚度以及变形都满足设计要求,为冻结设计和施工提供了定量依据。     

冻结法施工中某矿主井外壁钢筋轴力的实测与分析

为指导冻结法凿井的安全施工,开展主井井筒的信息化监测,获得主井外壁钢筋轴力的发展变化规律,通过与钢筋屈服应力相比,预测井壁的安全性。分析得出：混凝土浇筑初期,外壁钢筋轴力先是受压,而后压力趋于减小,部分竖向钢筋变为受拉,主井外壁环向钢筋的最大轴力远大于竖向钢筋,竖向、环向最大轴力均远小于其屈服荷载,因此,从钢筋应力状态考虑,井壁结构处于正常工作状态。井壁结构安全。     

Influence de la réfrigération et de la congélation sur la qualité et l'aptitude à la germination des graines

The high dehydration level of seeds provides them with an exceptional survival period, nevertheless seeds are living organs which can die. Refrigeration can prevent the germination of seeds which are destined for human or animal consumption or, on the contrary, produce germination in a required time. The article first describes some of the biological particularities of seeds which can be considered as survival or reproductive organs. As a survival organ, refrigeration can be used to preserve seeds to: Prevent germination: the storage of seeds of tropical and sub-tropical origin at +5°C: the maintenance of a cold and dry atmosphere for the bulk storage of seeds in silos. Prevent parasitic attack: a low temperature and low relative humidity to protect against bacterial or fungal growth: it is more difficult to combat insect invation. Protect product viability: the drier the seed and the lower the temperature, the longer the seed life. Refrigeration can also be used to facilitate germination by eliminating dormancy. It is already well known that humid cold promotes germination by eliminating embryonic dormancy (in general, from one to a few months at a temperature of about +5°C). Furthermore, good germination of ‘hard seeds’ (with teguments impermeable to water) can be obtained by immersing them in liquid nitrogen and repeating the operation if necessary.

Résumé

Les graines sont des organes très particuliers en ce sens qu'elles prérentent le plus souvent un état de déshydration très poussé. Les problèmes de stockage qui en résultent sont de ce fait très différents de ceux que l'on recontre généralement avec les autres produits végétaux. Les basses températures empêchent leur germination pendant la conservation, limitent les altérations dues aux parasites et prolongent leur durée de vie. La réfrigération et la congélation des graines ont permis la mise au point d'applications originales. Quelques graines ne peuvent germer qu'après un séjour au froid en milieu humide. Des graines imperméables à l'eau deviennent capables de germer facilement aprés traitement à très basse température (azote liquide).     

Conservation en congélation et réfrigération de la viande hachée de boeuf et de porc: évolution de la flore microbienne et des propriétés physico-chimiques en cours de stockage

The minced meat market in Belgium is growing steadily; its share of the market has increased from 10 to 30% in three years. However, the mincing of meat can produce intense microbiol proliferation and thus cause food putrification.Any changes occurring in meat, especially minced meat, are essentially of microbial origin, hence refrigeration is particularly important. With chilling, minimum temperatures must be maintained (0±1°C), since only temperatures below +3°C avoid any health risk linked with the growth of pathogens and production of toxins. Under chilled conditions the storage use of minced meat is four to five days. With freezing, temperatures of about - 18°C are needed to avoid the growth of bacteria, yeasts and mould. At this temperature micro-organisms are progressively rendered inactive, but destruction is never total. The kinetics of reducing micro-organism populations depends on the nature of the micro-organisms, the storage temperature (reduction is more intense at − 12°C that at − 18°C or at − 30°C) and the freezing rate (micro-organisms are better able to resist rapid freezing than slow freezing). One years storage at − 18°C will destroy 90 to 99% of the micro-organisms which were initially present in the product. Nevertheless, the chilled storage (+4°C) of thawed minced meat must not exceed three days.The physico-chemical evolution of cold stored minced meat is explained. In chilled storage, the onset of flavour defects can be related to the measurement of volatile nitrogen. In frozen storage, the crystallisation of the water causes cellular breakdown. The role of packaging is important in avoiding superficial freeze-drying which is accompanied by browning. In addition, fatty matter can deteriorate by oxidation even at freezing temperatures. The degree of alteration of fats can be appreciated by the acidity index and peroxide index (showing that it is undesirable to store minced pork at − 18°C for more than nine months).Use of a partial vacuum or modified atmosphere in combination with impermeable packaging will prolong the storage life of minced meat provided that the initial contamination is as low as possible and the maintenance of the cold chain is strictly respected.

Résumé

Le marché de la viande hachée progresse en Europe, du fait de plusieurs facteurs socio-économiques. Le hachage diminue considérablement la durée de conservation de la viande; sa consommation peut être dangereuse.L'article analyse les points suivants: emballage, réfrigération et congélation (notamment vitesse de congélation), température et durée de conservation, atmosphères modifiées et leur influence sur les propriétés physico-chimiques de la viande et sur le comportement microbien.