Experimental characterization of CaCO3 powder for use in compressible gaskets up to ultra-high pressure

High Pressure High Temperature (HPHT) equipment is used for commercially produce synthetic diamond and other polycrystalline products. The common denominator for almost all high-pressure systems is to use capsules where a powder material encloses the core material. In this work, the properties of CaCO₃ powder up to ultra-high pressure have been studied using an instrumented Bridgman anvil apparatus. Bismuth phase transformations were used as fix point calibrant. Three different parameters were studied, density, moisture and diametral support dependence on the load–thickness and pressure build-up. The experiments are done such as they can be used as validation and calibration of constitutive models for finite element simulations of the HPHT-process. The results show that increasing the density of the powder compact increases the load needed to reach maximum pressure. In addition, the residual stresses in the compact seem to delay the phase transition on the down-ramp. Moisture content within 0.5%–1.2% does not significantly influence the compaction properties of the discs. Diametral support increases the phase transition load.     

新型乳化剂磷胺酯和聚甘油聚蓖麻酸酯在食品工业中的应用

本将介绍两种新型的乳化剂产品：磷胺酯（YN）E442,聚甘油聚篦麻酸酯（PGPR）E476及其在巧克力和冰淇淋涂层中的功能特性。磷胺酯是一种大豆磷脂的替代产品,无味,稳定,安全,除有磷脂的功能外,与聚甘聚蓖麻酸酯有更好的协同作用。聚甘油聚蓖麻酸酯是用甘油和篦麻油聚合得到的多聚物,与磷脂或磷胺酯配合使用可降低巧克力浆料的粘度和屈服应力,并使其具有相当的耐水能力。上述特性在章中进行了阐述并列举了配方实例和对比效果。结论对于巧克力和冰淇淋涂层的生产具有指导和实际意义。