水洗对五彩湾煤燃烧产生NO_x影响的实验研究

通过对五彩湾煤水洗滤液中阴离子的成分分析出水溶性Na的具体赋存形式,并在此基础上研究了不同水洗时间下的煤在不同温度下燃烧产生NO_x的情况。水洗五彩湾18 h可以脱除煤中接近80%的Na,五彩湾煤中水溶性Na是以NaCl、NaHCO_3、Na_2SO_4的形式存在。400℃条件下,水洗后的煤比原煤产生的NO_x峰值浓度减少了约一半;600℃条件下,煤燃烧产生NO_x的峰值浓度随着水洗时间呈先减少后增加的趋势;1000℃条件下,从煤粉水洗12 h开始,产生的NO_x量呈递增趋势。在较低温度下燃烧时,水洗会使燃尽时间大幅增加,随着温度的增加,水洗对煤燃尽时间的影响逐渐变小。     

五彩湾煤中钠在燃烧过程中的迁移释放规律

采用不同萃取液对新疆准东高钠煤进行逐级萃取实验, 分析了煤中钠的存在形式。分别检测了不同温度下五彩湾煤原煤以及815℃下不同萃取方式处理的煤燃烧后煤灰中钠的含量, 研究了五彩湾煤燃烧过程中钠的迁移释放规律。并且对传统灰分分析方法和微波消解-电感耦合等离子体原子发射光谱仪分析法(微波消解-ICP-AES分析法)测量煤中钠含量进行了比较。实验结果表明, 新疆高钠煤中钠主要为水溶钠。五彩湾煤燃烧过程中, 钠的释放主要发生在815℃之前, 并且以水溶钠和有机钠的释放为主。不同存在形式的钠在燃烧中存在转化, 主要表现为水溶钠向不可溶钠的转化以及不可溶钠向有机钠的转化。通过比较, 微波消解-ICP-AES分析法对煤中钠含量的分析更准确。     

添加剂对高钠煤热解过程中钠析出的影响

在箱式电阻炉装置上,进行典型新疆高钠煤五彩湾煤和加入胶体添加剂后混合煤样的热解实验,确定了五彩湾煤中钠在热解过程中的析出规律以及胶体添加剂对其的影响.结果表明,五彩湾煤原煤热解过程中,钠的析出量随着温度的升高而增大,钠的析出主要集中在700℃~900℃.适量添加硅溶胶能有效减少钠的析出,而铝溶胶的添加能促进钠的析出,且钠的析出量随着铝溶胶添加比例的增加而增大.     

溶胀煤制备及煤加氢液化性能的研究

在自然和微波条件下,对五彩湾煤进行溶胀处理,进行煤质、电镜、热解、煤的结构-化学指数分类、加氢液化产率和液化残渣热解的分析。实验结果表明:五彩湾煤自然溶胀煤样和微波溶胀煤样的层状和裂纹显著增加,失重量明显增大。煤加氢液化测试结果表明,在氢初压6.0 MPa、溶煤比1.75:1、反应温度450℃和反应时间60 min条件下,气产率由原煤的9.7%,降低到两种溶胀煤均在3.4%左右;油产率由原煤的55.2%,提高到自然溶胀煤的70.1%和微波溶胀煤的74.0%;转化率由原煤的76.8%,增加到自然溶胀煤的82.1%和微波溶胀煤的84.8%。可见,经过溶胀处理,煤加氢液化效果显著。     

微波溶胀对五彩湾煤直接液化影响的研究

采用NMP/CS(2体积比1︰1)混合溶剂,在微波辐射下对五彩湾煤进行溶胀处理,并将原煤和微波溶胀煤样进行对比表征和加氢液化实验,考察了液化反应温度、反应气氛、溶胀剂对液化效果的影响。结果表明:微波溶胀后,煤样孔隙结构显著增加,结构发生变化。在液化条件是温度450℃、氢初压6.0 MPa、溶煤比1.75︰1和反应时间60 min,油产率和转化率分别是原煤55.02%和76.76%,微波溶胀煤74.03%和84.78%。     

采用位移传感器考察萃余煤在乙醇中溶胀特性

通过对煤样进行正己烷和四氢呋喃索氏萃取处理,脱除了煤中低分子化合物,萃余煤在不同温度下真空干燥处理以避免萃取溶剂的残留,采用位移传感器溶胀测量装置考察并对比了原煤和萃取处理后煤样在乙醇中的溶胀特性.结果表明,不同温度下真空干燥处理萃余煤的热脱附-质谱分析显示,110℃真空干燥24h处理萃余煤出现萃取溶剂分子质谱特征碎片离子逸出峰,150℃真空干燥24h处理萃余煤没有出现显著溶剂分子质谱特征碎片离子逸出峰.四氢呋喃萃取处理后煤样,110℃真空干燥后,初始时刻溶胀速率较原煤显著增快,且平衡溶胀比显著增加;150℃真空干燥后煤样,由于进一步脱除了煤中残留的四氢呋喃,在乙醇中初始时刻溶胀速率降慢,平衡溶胀比减小,与原煤相近;正己烷萃取处理后110℃和150℃真空干燥后煤样的初始时刻溶胀速率较原煤降低,110℃真空干燥后煤样平衡溶胀比与原煤相比显著降低,150℃真空干燥后煤样的平衡溶胀比增大,与原煤相近.     

高钠煤中水溶形态钠对热解的影响

为研究新疆准东高钠煤中钠的脱除及水溶性钠对热解过程的影响,采用水洗处理脱除煤中40%钠盐后,在热重分析仪和沉降炉内进行不同加热速率的热解试验,通过热重分析仪、电感耦合等离子发射光谱仪、气相色谱等仪器表征了热解半焦、气体和焦油的产物分配规律和特性。结果表明,在慢速和快速热解条件下,水洗过程均未对热解过程产生影响,水洗前后热解产物分配情况与气体组成基本一致。水洗脱钠工艺与低温热解提质工艺耦合后,脱除了部分煤(焦)中的钠,与原煤焦相比,水洗后的半焦燃烧特性指数提高约30%。     

油页岩微波干燥过程分析及模拟

以柳树河油页岩为原料,分别在100℃热风温度和不同的微波功率的干燥条件下进行试验;用Weibull分布函数对油页岩的干燥曲线进行拟合分析,结合尺度参数估算水分有效扩散系数。结果表明:加速干燥阶段脱除的是油页岩颗粒的表面水;前期存在预热过程,温度升高,水分析出很少;随后干燥速率显著增大。恒速阶段析出的也是表面水,受物理脱附作用的影响;功率越大,恒速段时间越短。降速第一阶段主要是大孔隙中水分的脱除,降速第二阶段主要是中孔和微孔中水分的汽化。临界水分比随功率的增加而升高。Weibull分布函数准确模拟了油页岩微波干燥曲线;尺度参数α值随功率增加而减小,功率大于550 W后减小幅度降低;微波干燥的形状参数β1,即升速段出现在干燥前期;估算的水分有效扩散系数随功率增加而增大。微波干燥和热风干燥时相比,油页岩颗粒形态并没有发生显著变化。     

前处理方法对准东煤中钠含量测定的影响

为研究前处理方法对准东煤中钠含量测定的影响,以新疆准东木垒煤和五彩湾煤为原料,对比分析了逐级萃取、直接消解、815℃高温灰化、575℃低温灰化4种前处理方法对煤中钠含量测定的影响。结果表明:2种煤样中水溶性钠均占各自总钠含量的70%以上,硅酸盐形式的钠元素均不足5%。4种前处理方法测定2种准东煤中钠含量的大小顺序均为:逐级萃取575℃低温灰化直接消解815℃高温灰化;煤样逐级萃取过程中并无钠损失,钠含量测定结果准确,但操作步骤多、耗时长;2种煤直接消解的钠元素含量为煤样逐级萃取的75%以上;815℃高温灰化时钠元素含量均不足煤样逐级萃取的60%;575℃低温灰化钠元素含量均在煤样逐级萃取的85%以上。因此575℃低温灰化是一种简单、快捷、较准确获得准东煤中钠含量的前处理方法。     

萃取对准东煤金属脱除及其燃烧特性的影响

为了降低碱金属含量对燃准东煤锅炉结渣、沾污的影响,在分析准东煤主要金属赋存形态的基础上,研究了水浴和微波水热处理方式下,水、醋酸铵、醋酸-醋酸铵混合溶液和醋酸-双氧水混合溶液对准东煤金属元素脱除规律及其燃烧特性的影响。研究表明:水浴加热时,去离子水对准东煤中钠脱除率为43.1%,对钙、镁、铁脱除率较少;醋酸-双氧水混合溶液对钠脱除率高达90.1%,铁脱除率达到31.9%。与水浴20 h相比,微波加热15 min处理对煤中主要金属脱除率相近。去离子水萃取处理后,煤样着火温度、燃尽温度均降低,燃烧特性得到改善;而采用醋酸铵溶液和醋酸-双氧水混合溶液萃取时,煤样燃烧特性变差。4种萃取溶液萃取后,煤样燃尽剩余量均由8.20%降至2.91%~4.27%。     

主、被动冷却的微槽道热管PV/T组件光电/光热性能对比分析

利用吸液芯为Ω形轴向微槽道热管在中低温余热回收领域中较高的热回收率和品质,设计与构建了一种基于Ω形微槽道热管风冷冷却的PV/T组件。测试分析了在主动冷却条件和被动冷条件下PV/T组件的热/电性能以及热风温度。试验结果表明,组件平均光电效率高于11%,平均光热效率为30%左右,平均（火用）效率高于13%,热风温度可达41℃以上,且主动冷却PV/T组件的光电、光热效率以及（火用）效率均高于被动冷却PV/T组件。与传统PV/T组件相比,该PV/T组件具有较明显的光电/热性能优势,收集的热风可用于建筑采暖、强化通风及热风干燥。     

湿法炼锌泥的微波干燥实验

目前回转窑干燥物料的方法主要存在干燥时间长、环境污染严重、效率低等缺点,为了解决这一问题,开展了微波干燥湿法炼锌泥的实验研究,采用实验室自制的微波干燥设备,考察微波功率、干燥时间以及物料质量对样品脱水率的影响。研究结果表明:在一定条件下,脱水率随干燥时间延长而增加,随着微波功率的增加而提高,随物料质量增加而降低。实验在微波功率600W、物料质量40g、微波加热时间3min时,湿法炼锌泥的脱水率达到99.57%;FT-IR分析可知,干燥后波数1625cm^-1和3300cm^-1附近水分子的伸缩振动峰基本消失,说明微波干燥后物料基本不含水分;与常规干燥进行比较,微波干燥湿法炼锌泥具有干燥时间短、脱水效率高、清洁无污染的优点,是一种高效节能的新型干燥方法。     

臭菜抗氧化活性研究

为了研究臭菜提取物体外抗氧化活性,考察其对DPPH自由基和羟自由基活性的清除能力,并且与多种抗氧化剂进行对照研究。通过实验得出,臭菜提取物清除DPPH自由基活性的能力优于对香豆酸。结果表明,臭菜提取物具有很好的清除DPPH自由基和羟自由基活性的能力,是一种良好的天然抗氧化剂。     

TEMPERATURE AND MOISTURE CHANGES DURING MICROWAVE DRYING OF SLICED FOOD

Microwave drying characteristics of sliced foods were investigated using potatoes (Solarium tuberosum) as a test model. Sliced samples were dried to 7-10% moisture content at microwave power levels between 2.2 W/g and 3.6 W/g (raw material). Moisture and temperature changes during drying were monitored. Semi-empirical models were developed that followed temperature and moisture changes during microwave drying. Sliced potatoes experienced three distinct periods: a warming-up period with little removal of moisture; a constant temperature period in which most of the drying took place; and a heating up period in which the drying rate decreased and sample temperature increased rapidly, often causing partial charring. Product temperature during the second period of microwave drying increased with sample thickness and microwave power. Drying rates were not affected by slice thickness, but increased with the microwave power/mass ratio. Product charring towards the end of drying may be avoided by reducing microwave power and increasing ambient air velocity.     

微波高温固相法合成高纯磷酸盐的实验研究

研究了采用微波高温固相法快速合成高纯磷酸盐的工艺条件,与传统高温固相合成反应相比,磷酸三钙的合成时间比传统加热方式减少了50%,反应温度降低200℃;磷酸三钾的合成时间比传统加热方式减少了2/3,反应温度降低250℃。XRD分析结果显示磷酸盐结晶形态稳定。     

Recent developments in physical field-based drying techniques for fruits and vegetables

Abstract

Modern physical field technologies mainly include microwave, radio frequency, infrared radiation, ultrasound, pulsed electric field, and so on. Nowadays, the application of physical field technology on conventional drying is one of the recent strategies to solve some problems in traditional drying. In this article, physical field-based drying techniques refer to hybrid drying methods consisting of the conventional heating combined with different physical field technologies, in which physical field technologies provide various heat sources differ from conventional ones. A review is presented of recent five-year literature in the development of selected physical field-based drying technologies (microwave, radio frequency, infrared radiation, and ultrasound) for fruits and vegetables. As shown by examples from the literature, these physical field-based drying techniques provide faster drying kinetics and better thermal efficiency and obtain dried products of improved quality (e.g. color, aroma, texture, and nutrition retention) relative to conventional hot air drying. The combination of these techniques and conventional hot air drying showed enhanced cost-effectiveness as well. Furthermore, recommendations are made for further research and development needs and opportunities in this area.     

一种衣物空气低温烘干循环系统的设计及分析

基于机械热泵除湿原理,同时结合洗衣机衣物烘干温度的要求,设计出一种衣物空气低温烘干循环系统。借助EES软件对该系统建立系统模型,通过理论模拟分析研究其热力学性能,并对影响其热力性能的关键操作参量影响进行分析。研究结果表明,在保证冷凝量均为1.02 kg/h的情况下,该设计系统的单位能耗除湿速率（moisture extraction rate,MER）为0.5018 kW?h/kg,较常规电加热热风烘干系统降低了16.5%;COP为0.79,较常规烘干系统提高了16.5%。此外,相比较常规电加热热风烘干系统方案烘干温度90 ℃,该方案设计的滚筒操作温度仅为57.68 ℃,有效地拓展了可烘干衣物的范围。     

TEMPERATURE AND MOISTURE CHANGES DURING MICROWAVE DRYING OF SLICED FOOD

ABSTRACT

Microwave drying characteristics of sliced foods were investigated using potatoes (Solarium tuberosum) as a test model. Sliced samples were dried to 7-10% moisture content at microwave power levels between 2.2 W/g and 3.6 W/g (raw material). Moisture and temperature changes during drying were monitored. Semi-empirical models were developed that followed temperature and moisture changes during microwave drying. Sliced potatoes experienced three distinct periods: a warming-up period with little removal of moisture; a constant temperature period in which most of the drying took place; and a heating up period in which the drying rate decreased and sample temperature increased rapidly, often causing partial charring. Product temperature during the second period of microwave drying increased with sample thickness and microwave power. Drying rates were not affected by slice thickness, but increased with the microwave power/mass ratio. Product charring towards the end of drying may be avoided by reducing microwave power and increasing ambient air velocity.     

Effect of industrial microwave irradiation on the physicochemical properties and pyrolysis characteristics of lignite

The surface functional groups and pyrolysis characteristics of lignite irradiated by microwave were comparatively studied to evaluate the feasibility of using industrial 915 MHz for lignite drying. The drying kinetics, micro structure, chemical functional groups, re-adsorption properties, and pyrolysis characteristics of the dried coal were respectively analyzed. Results indicated that for typical Chinese lignite studied in this paper, 915 MHz microwave drying was 7.8 times faster than that of the hot air drying. After industrial microwave drying, the sample possessed much higher total specific surface area and specific pore volume than that of air dried sample. The oxygen functional groups and re-adsorption ratio of microwave irradiated coal decreased, showing weakened hydrophilicity. Moreover, during the pyrolysis of the coal dried by hot air and microwave, the yield of tar largely increased from 1.3% to 8.5% and the gas production increased correspondingly. The composition of the tar was also furtherly analyzed, results indicated that Miscellaneous hydrocarbons (HCs) were the main component of the tar, and microwave irradiation can reduce the fraction of polycyclic aromatic hydrocarbons (PAHs) from 26.4% to 22.7%.