Large Area Self-Assembled Ultrathin Polyimine Nanofilms Formed at the Liquid–Liquid Interface Used for Molecular Separation

Separation membranes with higher molecular weight cut-offs are needed to separate ions and small molecules from a mixed feed. The molecular sieving phenomenon can be utilized to separate smaller species with well-defined dimensions from a mixture. Here, the formation of freestanding polyimine nanofilms with thicknesses down to ≈14 nm synthesized via self-assembly of pre-synthesized imine oligomers is reported. Nanofilms are fabricated at the water–xylene interface followed by reversible condensation of polymerization according to the Pieranski theory. Polyimine nanofilm composite membranes are made via transferring the freestanding nanofilm onto ultrafiltration supports. High water permeance of 49.5 L m^-2 h⁻¹ bar⁻¹ is achieved with a complete rejection of brilliant blue-R (BBR; molecular weight = 825 g mol⁻¹) and no more than 10% rejection of monovalent and divalent salts. However, for a mixed feed of BBR dye and monovalent salt, the salt rejection is increased to ≈18%. Membranes are also capable of separating small dyes (e.g., methyl orange; MO; molecular weight = 327 g mol⁻¹) from a mixed feed of BBR and MO. Considering a thickness of ≈14 nm and its separation efficiency, the present membrane has significance in separation processes.     

Studying the effect of organo-modified nanoclay loading on the thermal stability,flame retardant,anti-corrosive and mechanical properties of polyurethane nanocomposite for surface coating

Clay polyurethane nanocomposite (CPN) coating films were fabricated by uniformly dispersing nanoclay, organically modified with 25–30 wt.% octadecylamine in varying concentrations up to 5 wt.%, in a commercial two component, glossy, acrylic aliphatic polyurethane using ultrasonication. Organo-modified nanoclay was characterized by X-ray diffraction (XRD). The dispersion of the nanoclay into the matrix was investigated by scanning electron microscopy (SEM). CPN coating films were characterized by thermogravimetric analysis (TGA), and flame retardant, corrosion resistance and mechanical properties were also investigated. The XRD measurement indicated that, the organo-modified nanoclay particles were mainly constituted of montmorillonite with traces of quartz and calcite also found to be present. The SEM analysis showed that the nanoclay layers were dispersed and intercalated into the polyurethane coating. Thermogravimetric analysis showed that incorporating 5 wt.% organo-nanoclay into polyurethane considerably enhanced the thermal stability and increased the char residue to 14.11 wt.% relative to 4.58 for the sample without organo-nanoclay (blank polyurethane). The limiting oxygen index (LOI) test revealed that incorporation of organo-nanoclay led to a further increase in LOI values, which indicate an improvement in flame retardancy properties. The corrosion resistance also improved and this improvement increases with increase nanoclay wt.%. The mechanical resistance measurements demonstrated that the gloss of the CPN coating films slightly decreased, although hardness, adhesion and impact resistance of the CPN coating films improved with the incorporation of the organo-nanoclay.     

Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast

Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na⁺ was absorbed after 12 hr storage. The denaturation temperature (T_d) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased T_d of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.     

Temperature cycling and its effect on mechanical behaviours of highporosity chalks

Temperature history can have a significant effect on the strength of water-saturated chalk.In this study,hydrostatic stress cycles are applied to understand the mechanical response of chalk samples exposed to temperature cycling between each stress cycle,compared to the samples tested at a constant temperature.The total accumulated strain during a stress cycle and the irreversible strain are reported.Chalk samples from Kansas(USA)and Mons(Belgium),with different degrees of induration(i.e.amount of contact cementation),were used.The samples were saturated with equilibrated water(polar)and nonpolar Isopar H oil to quantify water weakening.All samples tested during 10 stress cycles with varying temperature(i.e.temperature cycled in between each stress cycle)accumulated more strain than those tested at constant temperatures.All the stress cycles were performed at 30℃.The two chalk types behaved similarly when saturated with Isopar H oil,but differently when saturated with water.When saturated with water,the stronger Kansas chalk accumulated more total strain and more irreversible strain within each stress cycle than the weaker Mons chalk.     

基于热负荷自动调节的延迟焦化加热炉三点注汽量智能优化

针对国内某炼油厂延迟焦化加热炉三点注汽问题，采用热负荷自动调节的算法进行了研究。运用该模型方法，分析了三点注汽量对加热炉热负荷和炉管结焦系数的影响，发现三点注汽量的改变均会对热负荷和炉管结焦系数产生影响，主要表现为提高注汽量将会提高热负荷，同时降低结焦系数；第1点注汽量和第2点注汽量对热负荷和结焦系数的影响较强，第3点注汽量对热负荷和结焦系数的影响较弱。在实际操作中，加热炉中的结焦程度既不能太强也不能太弱，合适的结焦系数能够保证正常开工周期里炉管不结焦，也能保证瓦斯、注汽量等参数的合理分配。通过对热负荷、注汽量的智能分配，可得到不同原料油加工负荷条件下更加合理的装置运行方案。     

Effect of in-situ formation of columnar mullite and pore structure refinement on high temperature properties of corundum casatbles

The effects of in-situ synthesis columnar mullite and pore structure on the hot modulus of rupture (HMOR), thermal shock resistance and corrosion resistance of corundum castables have been investigated in this paper. When 2% nano silica was added, the pore diameters of castables could be decreased to 15 nm (at 110 °C), 1 μm (1100 °C) and 6 μm (1500 °C), respectively. The corresponding reducing magnitude of pore size is 98.5%, 83.3% and 33.3%. The HMOR of castables fired at 1500 °C increased by 110% to 3.64 MPa. Furthermore, after three thermal shock cycles, the residual strength ratio of castables increased from 5.2% to 15.3%. A large amount of cross-distributed columnar mullite was formed between nano silica and α-Al₂O₃ by the two-dimensional nucleation mechanism, which remarkably enhanced the high temperature properties. The penetration index reduced from 30.86% to 19.88%, suggesting that smaller pore size and higher viscosity had a great influence to the penetration process.     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.