Experimental research on combined effect of obstacle and local spraying water fog on hydrogen/air premixed explosion

In order to reveal the mechanism of water fog explosion suppression and research the combined effect of water fog and obstacle on hydrogen/air deflagration, multiple sets of experiments were set up. The results show that the instability of thermal diffusion under lean combustion conditions is the main influencing factor of hydrogen/air flame surface instability, and the existence of water fog will aggravate the hydrogen/air flame surface instability. When obstacle is not considered, 8 μm, 15 μm, 30 μm water fog can significantly reduce the flame velocity and explosion overpressure of hydrogen/air, 45 μm fine water fog plays the opposite role. When considering the relative position of the water fog release position and the obstacle, the 8 μm, 15 μm, 30 μm water fog has almost no suppression effect when released near the obstacle, but a significant suppression effect occur, when using the 45 μm water fog. In the field of theoretical research, the research results not only provide an experimental basis for the fine water fog to reduce the consequences of hydrogen explosion accidents, and the optimal diameter range used by the water fog, but also provide experimental reference for the numerical simulation of hydrogen/air explosion suppression in semi-open space, and promote the development of hydrogen explosion suppression theory. In terms of engineering applications, this study can provide a theoretical basis for the layout of fire fighting equipment in the engine room of nuclear power plants or hydrogen-powered ships.     

Volatile and non-volatile compound profiles of commercial sweet pickled mango and its correlation with consumer preference

Sweet pickled mango named Ma-Muang Bao Chae-Im is a traditional preserved mango from Hat Yai, Thailand. This study investigated (I) volatile and non-volatile compound profiles of commercial Ma-Muang Bao Chae-Im and (II) their relationship to consumer preference. Untargeted metabolomics profiling was performed by gas chromatography-mass quadrupole-time of flight analysis. There were 117 volatile and 44 non-volatile compounds annotated in six commercial brands of Ma-Muang Bao Chae-Im. Furthermore, 46 volatile and 19 non-volatile compounds’ discriminant markers were found by Partial least square discriminant analysis. Among those markers, sorbic and benzoic acid were observed in several brands; moreover, the combination of both compounds altered the volatile profile, especially the ester group. Partial least square regression revealed that overall consumer liking is correlated to 1-heptanol; 1-octanol; acetoin; acetic acid, 2-phenylethyl ester; D-manitol; terpenes and terpenoids, while firmness to sucrose and L-(-)-sorbofuranose. On the other hand, most ester compounds were not related to consumer preference.     

Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g⁻¹, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g⁻¹. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing.     

Effects of feed composition,protein denaturation and storage of milk serum protein/lactose powders on lactosylation

During whey powder production, the feed is subjected to several heat treatments which can cause lactosylation of proteins. In this study, lactosylation of whey proteins was evaluated in spray-dried powders before and after storage by varying the native protein fraction as well as the serum protein/lactose ratio in the powders. The lactosylation of native α-lactalbumin and β-lactoglobulin in the powders before storage was not affected to a large extent by the protein denaturation or if the feed had been heat treated in a high or low lactose environment. After storage (relative humidity of 23.5%, 30 °C, 25 days), the kinetic of lactosylation tended to increase with increasing native protein fraction and bulk protein content in the powders. An explanation could be that proteins dissolved in the lactose glassy structure might have a lower reactivity, while proteins present in the protein glassy structure with dissolved lactose may display higher lactosylation reactivity.     

Recent advances in carbon nanotubes-based microwave absorbing composites

With the blossom of information industry, electromagnetic wave technology shows increasingly potential in many fields. Nevertheless, the trouble caused by electromagnetic waves has also drawn extensive attention. For instance, electromagnetic pollution can threaten information safety in vital fields and the normal function of delicate electronic devices. Consequently, electromagnetic pollution and interference become an urgent issue that needs to be addressed. Carbon nanotubes (CNTs) have become a potential candidate to deal with these problems due to many advantages, such as high dielectric loss, remarkable thermodynamic stability, and low density. With the appearance of climbing demands, however, the carbon nanotubes combining various composites have shown greater prospects than the single CNTs in microwave absorbing materials. In this short review, recent advances in CNTs-based microwave absorbing materials were comprehensively discussed. Typically, we introduced the electromagnetic wave absorption mechanism of CNTs-based microwave absorbing materials and generalized the development of CNTs-based microwave absorbers, including CNTs-based magnetic metal composites, CNTs-based ferrite composites, and CNTs-based polymer composites. Ultimately, the growing trend and bottleneck of CNTs-based composites for microwave absorption were analyzed to provide some available ideas to more scientific workers.     

Optimized microwave absorption properties by tailoring the morphology of carbon coated TiC nanoparticles by N2 pressure

Increasing the dielectric loss capacity plays an important role in enhancing the electromagnetic absorption performance of materials. It remains a challenge to simultaneously introduce multiple types of dielectric losses in the material. In this work, we show that the atomic and interfacial dipole polarizations can be simultaneously enhanced by substituting N species into both carbon coating layers and bulk TiC lattices of a core-shell TiC@C material. Additionally, substitution of N species results more exposed TiC(111) facets and refines the TiC grain sizes in the bulk material, which is beneficial for enhancing the scattering of the external electromagnetic waves. The maximum reflection loss of the N substituted TiC@C material is measured as ?47.1 dB with an effective absorbing bandwidth of 4.83 GHz at 1.9 mm, which illustrates a valuable way to further tuning the electromagnetic absorption performance of this type of materials.     

Phase and microstructure evolution of Sc2O3–CeO2 –ZrO2ceramics in Na2SO4 + V2O5 molten salts

In this study, the destabilization resistance of Sc₂O₃ and CeO₂ co-stabilized ZrO₂ (SCZ) ceramics was tested in Na₂SO₄ + V₂O₅ molten salts at 750°C–1100 °C. The phase structure and microstructure evolution of the samples during the hot corrosion testing were analyzed with X-ray diffraction (XRD), Raman spectra, scanning electron microscopy (SEM), energy dispersive X-ray spectrum (EDS), and X-ray photoelectron spectroscopy (XPS). Results showed that the destabilization of SCZ ceramics at 750 °C was the result of the chemical reaction with V₂O₅ to produce m-ZrO₂ and CeVO₄, and little ScVO₄ was detected in the Sc₂O₃-rich SCZ ceramics. The primary corrosion products at 900 °C and 1100 °C were CeO₂ and m-ZrO₂ due to the mineralization effect. The Sc₂O₃-rich SCZ ceramics exhibited excellent degradation resistance and phase stability owing to the enhanced bond strength and the decreased size misfit between Zr⁴⁺ and Sc³⁺. The destabilization mechanism of SCZ ceramic under hot corrosion was also discussed.     

Energy conversion performances during biomass air gasification process under microwave irradiation

Biomass gasification technology under microwave irradiation is a new and novel method, and the energy conversion performances during the process play a guiding role in improving the energy conversion efficiencies and developing the gasification simulation models. In order to improve the energy utilization efficiency of microwave biomass gasification system, this study investigated and presented the energy conversion performances during biomass gasification process under microwave irradiation, and these were materialized through detailing (a) the energy conversion performance in the microwave heating stage, and (b) the energy conversion performance in the microwave assisted biomass gasification stage. Different forms of energies in the biomass microwave gasification process were calculated by the method given in this study based on the experimental data. The results showed that the useful energy (energy in silicon carbide (SiC), 18.73 kJ) accounted for 31.22% of the total energy input (electrical energy, 60.00 kJ) in the heating stage, and the useful energy (energy in the products, 758.55 kJ) accounted for 63.41% of the total energy input (electrical and biomass energy, 1196.28 kJ) in the gasification stage. During the whole biomass gasification process under microwave irradiation, the useful energy output (energy in the products, 758.55 kJ) accounted for 60.38% of the total energy input (electrical and biomass energy, 1256.28 kJ), and the energy in the gas (523.40 kJ) product played a dominate role in product energy (758.55 kJ). The energy loss mainly included the heat loss in the gas flow (89.20 kJ), magnetron loss (191.80 kJ) and microwave dissipation loss (198.00 kJ), which accounted for 7.10%, 15.27% and 15.76% of the total energy, respectively. The contents detailed in this study not only presented the energy conversion performances during microwave assisted gasification process but also supplied important data for developing gasification simulation models.     

高等级生物安全实验室通风空调系统冗余设计原则探讨

对比分析了国内外标准有关高等级生物安全实验室通风空调系统冗余设计的要求。结合我国已有高等级生物安全实验室,重点分析了送风机、排风机、排风高效过滤器冗余设计的具体实施形式和存在的问题,给出了冗余设计原则建议。