亲子乐园空调送风方式的数值模拟研究

大型综合室内亲子乐园属于高大空间,设有游乐设施和游戏的特殊性使得对空间的舒适性要求一致,但是送风气流遇阻严重,室内存在较多气流死角,影响室内空气质量和儿童健康。因此其空调设计不仅需要考虑温度、风速的空间均匀度,还要考虑各点的空气龄和PMV-PPD指标。以天津某亲子乐园为研究对象,利用scSTREAM软件对适用于该房间的辐射供冷加新风、置换通风、混合通风三种空调方式的送风效果进行数值模拟分析,从流场的均匀性、人员的热舒适性等方面对模拟结果进行探讨,研究结果表明辐射供冷加新风方式的空间均匀性和PMV指标最佳,混合通风方式的空气龄最小。     

新型常温捕收剂DN-6对磷灰石的捕收性能研究

为降低北方磷矿厂的选矿成本，提高浮选指标，东北大学研制了一种常温磷灰石捕收剂DN-6。为检测DN-6的浮选性能，进行了单矿物浮选试验，并通过Zeta电位检测和傅里叶变换红外光谱分析对该捕收剂在磷灰石表面的作用机理进行了研究。单矿物浮选试验结果表明，在矿浆pH=7.6，矿浆温度28 ℃，DN-6用量为166.7 mg/L的浮选条件下，捕收剂DN-6对磷灰石单矿物的浮选回收率可达97.59%。Zeta电位和傅里叶变换红外光谱分析表明，pH＜4时，DN-6在磷灰石表面发生键合吸附。     

云岗矿极近距离煤层安全开采采掘技术研究

为防止311盘区11-2^#层工作面掘进及采煤过程中造成近距离煤层的漏顶事故发生,通过优化工作面布置方式、掘进期间支护形式及参数,制定工作面开采期间的回采工艺及顶板管理措施,在生产实践过程中总结了一套安全可靠的极近距离煤层采掘技术,对近距离煤层开采有一定的指导意义。     

剂油比对煤焦油沥青质加氢过程的影响

以中低温煤焦油沥青质为原料,采用NiMoW/γ-Al_2O_3商业催化剂,在反应温度380℃、反应压力8 MPa和反应时间1.5 h条件下,分别在不同剂油质量比(1∶25、1∶20、1∶15、1∶10)条件下进行加氢实验,通过采用元素分析、FT-IR、XRD、~1H-NMR和XPS等分析表征手段,考察不同剂油质量比对中低温煤焦油沥青质加氢转化过程的影响。结果表明,随着剂油质量比的增加,沥青质转化率提高,加氢产物分布也发生大幅变化,沥青质和芳香分轻质化转化为饱和分。但随着剂油质量比的进一步提高,同时也发生了更多的裂化反应和缩合反应,剂油质量比在合适范围能够很好地起到加氢轻质化且抑制结焦的效果。     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.