炼油废白土在水泥厂燃煤自备电厂中再利用的实践

本项目主要研究和实现了工业废白土在BAYAH燃煤自备电厂中的再利用,实现变废为宝,减少了环境污染,同时为企业创造了一定的经济效益。针对废白土的特性,对燃料输送系统给煤机、皮带机、煤仓、下料溜子和排渣系统进行了改造。通过修改操作规程消除废白土对锅炉运行的影响。     

Detection of Multiple Blockages in Parallelized Microreactors

In a plant consisting of parallelized microreactors (MRs), the product quality is lowered because of a lack of flow uniformity among them when blockage occurs. It is not practical to install sensors in every MR from the viewpoint of cost when detecting the blocked MRs. In the previous study, the multiple blockage detection (MBD) method using a small number of sensors was proposed, but its performance became low when the number of sensors decreased. Here, the conventional algorithm for MBD is improved by considering the process behavior on blockage occurrence, and the effectiveness of the improved algorithm is demonstrated through a numerical case study. The effects of flow distributor types and sensor types on the MBD performance are numerically investigated.     

双河油田注入水适应性及注水井酸化解堵研究

考察了双河油田双河联、江河联注入水堵塞地层的因素;膨胀性黏土，悬浮固体颗粒。细菌及悬浮污油。含膨胀性黏土的双河南、双河北及不含膨胀性黏土的双江岩心粉，在注入水中相对于地层水中的体积膨胀度分别为14．5％、11．1％及0．02％；注入100PV不含悬浮颗粒的等体积比地层水、注入水混合水使双河、双江岩心渗透率分别下降7％和4％、9％和7％。注入水中悬浮颗粒引起岩心渗透率下降，粒径越大、颗粒浓度越大、注入量越大，则渗透率越低。在粒径2．1μm或颗粒浓度3mg／L前后下降幅度变化较大。注入水中硫酸盐还原菌引起岩心渗透率下降，含菌量越大则渗透率开始下降时的注水量越小，注入含菌50个／L的水100PV使岩心渗透率下降7％。岩心对注水合油量敏感，注入含油量20mg／L的水50PV使岩心渗透率下降20％。在岩心注水实验中渗透率下降最严重的是双河南岩心，其次是双河北岩心．江河岩心较轻，注入精细过滤水的双河北岩心渗透率下降大大减少．说明悬浮固体是造成注水堵塞的主要因素。为了解除双河油田注水井的堵塞，研制了含黏土稳定剂、缓蚀剂、铁离子稳定剂、互溶剂的土酸液，与南阳油田使用的低伤害酸液一起，用于1口注水井的解堵，效果良好。图7表4参5。     

红外光谱法用于快速测定车用柴油酸度等性质的研究

针对车用柴油酸度等性质测定过程繁琐，采用衰减全反射样品池测定车用柴油的红外光谱，用偏最小二乘法（PLS）建立红外光谱测定车用柴油酸度、密度、闪点和凝点的4个校正模型，验证标准误差分别为0.46 mg/(100 mL),0.77kg/m3,2.60 ℃,2.77 ℃，该方法符合标准方法再现性要求。与标准方法相比，该方法具有无需预处理、操作简单、测量快速、重复性好等优点。     

冷饮厂制冷系统设计值得注意的几个问题

就制冷系统的设计,针对冷饮工厂的特点,提出了应该注意的几个问题。     

Microstructures formed by spray freezing of food fats

The spray-freezing of two food fats, tripalmitin (PPP) and cocoa butter (CB) and mixtures thereof, has been modeled experimentally using a novel single droplet freezing apparatus configured so that temperature profiles or samples for microstructure analysis can be obtained. For 2 mm diameter droplets suspended in a cold air flow at temperatures around 2–15°C, initial cooling rates were on the order of 10 K s⁻¹ and the temperature profiles could be correlated directly to DSC data collected at 20 K min⁻¹, indicating that minimal supercooling of the materials occurred in the droplet form. Microstructure analysis confirmed that PPP crystallized preferentially in mixtures, and that the surface structure was very sensitive to storage conditions. The bulk structure was much less sensitive, and the internal microstructure of the PPP droplets revealed distinct nucleation sites, which were absent from the CB: These persisted in the mixtures up to 50 wt%. X-ray analysis indicated that the fats crystallized in their more stable forms, namely, β for PPP and Form V/V1 in CB.     

水对食品相变的影响

水是食品材料中最重要的成分。本文介绍了食品中水的性质以及水对食品相变的影响，并从水活性、水的吸附性以及水的增塑性三方面描述了水在食品相变中所起的作用。另外，还着重分析了水对食品冻结温度的影响。     

丁集矿副井井架基础沉降变形分析

按井筒冻结施工的进度,选择合适的周期进行沉降变形观测,根据大量的实测资料对冻结施工前后丁集矿副井井架基础的沉降变形规律进行了分析,并预测其沉降变形趋势。     

Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity

Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions.     

Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics

ABSTRACT: How the quality of cold-smoked Atlantic salmon ( Salmo salar ) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K-value. Freezing reduced the content of astaxanthin but increased the lightness and the color intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality.