Temperature adaptability of the soluble lead flow battery using different solutions of fluoborate,perchlorate, methanesulfonate and trifluoromethanesulfonate

The evaluation of cell's weatherability is of practical interest. To further improve the soluble lead flow battery's weatherability, physiochemical properties of electrolytes containing fluoborate, perchlorate, methanesulfonate and trifluoromethanesulfonate are investigated from ?60 to 50 °C. Activities of CF₃SO₃H and HClO₄ are poor in trifluoromethanesulfonate and perchlorate solutions due to common anion effect. The solubility of lead salt can be improved by increasing temperature, but worsened by increasing acid's content. With the temperature increasing, the conductivity is enhanced, and the viscosity is lowered for four solutions. The same results have been found by increasing acid's content except for CF₃SO₃H. The high energy efficiency can be achieved for cells over ?40–0 °C using fluoborate and perchlorate solutions, 73.2% at ?40 °C and 78.1% at ?30 °C respectively. Over the temperature range of 20–50 °C, the cells with methanesulfonate and trifluoromethanesulfonate solutions have good performance, 77.4% and 73.7% at 50 °C respectively.     

Effect of sodium monofluorophosphate treatment on microstructure and frost salt scaling durability of slag cement paste

Sodium-monofluorophosphate (Na-MFP) is currently in use as a surface applied corrosion inhibitor in the concrete industry. Its basic mechanism is to protect the passive layer of the reinforcement steel against disruption due to carbonation. Carbonation is known as the most detrimental environmental effect on blast furnace slag cement (BFSC) concrete with respect to frost salt scaling. In this paper the effect of Na-MFP on the microstructure and frost salt scaling resistance of carbonated BFSC paste is presented. The results of electron microscopy, mercury intrusion porosimetry (MIP) and X-ray diffraction (XRD) are discussed. It is found that the treatment modifies the microstructure and improves the resistance of carbonated BFSC paste against frost salt attack.     

Stress and strain state of concrete during freezing and thawing cycles

The objective of this work is to calculate the pressures, stresses, and strains induced into moist concrete during freezing and thawing. The applied theory is based on thermodynamics and the linear theory of elasticity. If no additional salts are dissolved in the pore water the inputs needed in the theory are relative humidity and temperature measured in the sample chamber and inside concrete and evaporable water amount in the pore structure. Theoretical results were compared with the test results made with two concretes cured under water or at 96% relative humidity. One of the concretes was air entrained and in the comparison concrete no air-entraining agents were used. In the test cylinders cured under water the largest tensional stresses in freezing occurred on the surface of the test cylinders both in the axial and tangential direction. The largest tensional stress was 2.2 MPa, both in air-entrained and in non air-entrained concretes. The largest tensional stresses in the warming phase took place at the end of the thawing period when the chamber temperature was around +5 °C. Then the maximum tension occurred in the middle of the concrete cylinder in the axial direction of the cylinder. This maximum tensional stress was over 2.5 MPa in the air-entrained concrete cured in the relative humidity of 96%. The thermodynamic pumping effect at the end of the thawing phase in every cycle can increase the pore water amount remarkably if free water or moisture is available on the surface of the structure or in the environment vapor. The thermodynamic pumping effect seems to be remarkably greater and more dangerous in air-entrained concretes.     

祁南煤矿安全改建箕斗井工程冻结法施工技术

针对祁南煤矿安全改建箕斗井的工程特点,结合该地区同类工程的施工经验,设计出箕斗井的最佳冻结施工方案,对冻结工艺及施工、冻结监测、冻结实效与安全质量进行了论述。施工中未发生冻结管断裂等事故,实现了安全快速施工,缩短了建井工期,降低了工程成本。     

后缩醛改性聚醋酸乙烯乳液的研制

介绍了一种后缩醛改性聚醋酸乙烯乳液的制备方法，使聚醋酸乙烯乳液的耐水性、抗冻性能、粘接强度和流动性等有明显改善，可用于制备乳胶漆或其他对耐水性能有特殊要求的领域。     

液氮冻制冰套法对水三相点温度的影响

介绍了液氮作为冷却剂在水三相点容器内冻制冰套的方法。利用该方法同时在两个不同真空度的水三相点容器内分别冻制冰套。通过实验，研究了此方法对所复现的水三相点温度的影响。实验结果表明：冻制过程中产生的应力以及开始生成的小冰晶引起水三相点温度偏低；并且，其对水三相点温度的影响随着水三相点容器内真空度的降低而增大。随着应力慢慢消除，小冰晶逐渐长大为大冰晶，所复现的水三相点值逐渐回升并趋于稳定。因此，为了高精度复现和准确测量水三相点，采用该冻制方法时，必须将冰套老化至少5天以后，才可以消除其对水三相点温度的影响。     

Heat transfer coefficients for forced-air cooling and freezing of selected foods

To maximize the efficiency of cooling and freezing operations for foods, it is necessary to optimally design the refrigeration equipment to fit the specific requirements of the particular cooling or freezing application. The design of food refrigeration equipment requires estimation of the cooling and freezing times of foods, as well as the corresponding refrigeration loads. The accuracy of these estimates, in turn, depends upon accurate estimates of the surface heat transfer coefficient for the cooling or freezing operation. This project reviewed heat transfer data for the cooling and/or freezing of foods. A total of 777 cooling curves for 295 food items were obtained from an industrial survey and a unique iterative algorithm, utilizing the concept of ‘equivalent heat transfer dimensionality’, was developed to obtain heat transfer coefficients from these cooling curves. Nine Nusselt–Reynolds–Prandtl correlations were developed from a selection of the 777 heat transfer coefficients resulting from this algorithm, as well as 144 heat transfer coefficients for 13 food items, collected from the literature. The data and correlations resulting from this project will be used by designers of cooling and freezing systems for foods. This information will make possible a more accurate determination of cooling and freezing times and corresponding refrigeration loads. Such information is important in the design and operation of cooling and freezing facilities and will be of immediate usefulness to engineers involved in the design and operation of such systems.     

Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

This study evaluated and correlated the viscoelastic and nutritional properties of carrots after freezing (–20, –70, and –196^oC) and thawing (4 and 18^oC) treatments. Results showed that all samples exhibited a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response. After treatments, G′, G″, hardness, fracturability, springiness, and chewiness of carrots significantly decreased, whereas loss tangent (Tanδ) increased. Compared with other treatments, fast freezing (–196^oC) and thawing (18^oC) better maintained G′, G″, hardness, and fracturability of carrots, and intermediate freezing (–70^oC) better retained springiness, cohesiveness, and chewiness. For nutritional parameters, fast freezing and thawing conditions also contributed to preserving the contents of carotenoids of carrots. Partial least squares regression analysis revealed that β- and α-carotene, lycopene, and soluble sugars were positively correlated with hardness, fracturability, G′, and G″, and negatively with Tanδ in carrots. The variation of viscoelastic parameters could well predict the changes at nutritional levels.     

Effects of different osmo‐dehydrofreezing treatments on the volatile compounds,phenolic compounds and physicochemical properties in mango (Mangifera indica L.)

The influences of different osmotic solution pretreatments (sucrose, glucose and maltose with concentration of 45%) on the volatile compounds, phenolic compounds and other physicochemical parameters in frozen mangoes were studied. Volatile and phenolic compounds were measured using SPME/GC‐MS and HPLC method, respectively. The results revealed that compared with untreated frozen mango, some volatile compounds (e.g. alcohols, aldehydes and some terpenes and esters) increased significantly and there were more compounds identified in osmo‐dehydrofrozen samples. These changes positively affected mango aroma and resulted in higher sensory scores for osmo‐dehydrofrozen samples. In addition, data on phenolic compounds showed that dehydrofrozen samples pretreated in glucose and sucrose had higher ρ‐hydroxybenzoic acid and quercetin contents, respectively, while samples pretreated in maltose showed higher ρ‐coumaric acid and sinapic acid contents compared with untreated frozen samples. The current work indicates that osmo‐dehydrofreezing can improve the retention of phenolic and aromatic compounds in frozen mango.     

Predicting the properties of petroleum blends

The aim of this study was to find new correlations to predict the properties of petroleum fractions blends. Several correlations for viscosity, smoke point, freezing point, Reid vapor pressure, aniline point, and cloud point were developed. These new correlations were assessed for their ability to predict the properties by comparing the estimated values with the experimental data as well as other correlations in literature. The developed correlations gave an absolute average deviation of 2.6 mm²/s for viscosity, 0.015 mm for smoke point, 0.05 K for freezing point, 6.47 kPa for RVP, 0.32 K for aniline point, and 0.9 K for cloud point.