高温矿井用蓄冰球受控循环风降温技术的研究

随着矿井开采深度的增加和采掘机械化水平的不断提高,矿井高温热害问题越来越严重。为保障采矿工业持续健康发展,必须采取相应措施进行治理。文章就近年来国内外高温矿井降温技术发展的现状和趋势及井下循环风的利用方面进行了研究,提出了高温矿井用蓄冰球受控循环风降温技术。     

The perceived risk of the Line 5 Pipeline and spills under ice

Using the psychometric paradigm of risk in conjunction with surveys of the Michigan public (n = 638) and a regional planning organization (n = 65), we examine the perceived risk and concerns associated with underwater oil pipelines, the Enbridge Line 5 pipeline in particular, and oil spills under ice. The fate of Line 5 is heavily debated in Michigan, specifically the portion that traverses the Straits of Mackinac, which can be ice-covered for months. Scant literature examines how individuals perceive the risk associated with Line 5, its alternatives, or potential spills in open water or under ice. Here we identify considerable concern regarding both the pipeline and the potential for spills under ice on behalf of the public, and increased concern about spills under ice on behalf of the planning organization. Organization members' concerns are significantly predicted by beliefs about the difficulty in remediating spills, however not by beliefs about spills' likelihood, difficulty in detection, noticeability, or consequences. Our results identify the need to better examine and communicate the risks associated with underwater pipelines and spills, both in open water and under ice, as well as options for remediating oil captured under ice. Furthermore, we recommend the adoption of decision-making and risk governance processes that explicitly expand analysis of the social, economic and environmental tradeoffs of underwater pipelines such as Line 5.     

Enumeration and characterization of Listeria monocytogenes in novelty ice cream samples manufactured on a specific production line linked to a listeriosis outbreak

Listeriosis is an invasive illness typically caused by the ingestion of foods contaminated with Listeria monocytogenes. In 2015, an outbreak of listeriosis was linked to ice cream products produced on a specific production line at Facility X. The United States Food and Drug Administration (FDA) obtained samples representing several lots of three products manufactured on that line from May 2014 through January 2015. Two of these products, A and B, while not linked to any reported illnesses, were analyzed to determine the frequency of contamination and the contamination level for risk assessment and dose-response analyses. These enumerations were performed utilizing a Most Probable Number (MPN) method, with a lower detection limit of 0.03 MPN/g, on 344 samples of Product A and 95 samples of Product B. Ten lots of Product A were analyzed and 77% of the samples tested were found to be positive for L. monocytogenes. Five lots of Product B were analyzed and 46% of the tested samples were found to be positive. Additionally, the level of contamination of positive Product B samples was always less than 1 MPN/g. The contamination levels of both products, overall, were low with median values of 0.1 MPN/g and 0.02 MPN/g for Products A and B, respectively. A majority of Product A samples (52%) were contaminated at levels of less than 1 MPN/g and only one sample was above 100 MPN/g. Whole genome sequencing (WGS) of L. monocytogenes isolated from ice cream samples produced in the line suggested minor strain differences related to product type, possibly due to differences in the food matrices and/or differences in the manufacturing equipment. Overall, the data showed a consistent low level of contamination in products produced from a single production line over a nine month period.     

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization,Texture, and Structure Stability in Frozen Dairy Desserts: A Review

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms, and perceived quality. Increasing demand for products perceived as healthier/more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fiber, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice strucsturing proteins (ISP) have been successfully applied as cryoprotective, texturizing, and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.     

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Numerical simulation of rime ice accretion process on an airfoil

To simulate the ice accretion on an airfoil, a boundary moving technique is proposed to deal with the distortion of the airfoil surface due to ice accretion on the leading edge. Incorporating the two‐phase model of air‐supercooled droplets in the Eulerian coordinate system, this technique is applied to simulate the process of the rime ice accretion (the droplets freeze at the instant impinging on the airfoil) on the NACA 0012 airfoil, and the ice profile after ice accretion is achieved successfully. A brief comparison between the results of this paper and the experiment data indicates that the current method is applicable and effective. © 2005 Wiley Periodicals, Inc. Heat Trans Asian Res, 34(4): 226–234, 2005; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.20064     

水分迁移对岛状冻土区埋地管道周围非稳态温度场的影响

多年冻土岛大多处于连续多年冻土和季节性冻土的过渡地带,沼泽化现象很普遍,对土壤热交换条件极其敏感。结合岛状冻土区土质条件及环境因素,建立饱和冻土多孔介质水热耦合模型并进行数值计算,研究水分迁移、冰水相变对冻土温度场和埋地原油管道非稳态传热的影响。对控制和减少因管基融沉导致的安全事故,保障管道长期稳定运营具有现实指导意义。