Water vapor adsorption in activated carbon modified with hydrophilic organic salts

Five different kinds of hydrophilic organic salts were used to modify commercial activated carbon in order to prepare hydrophilic carbon materials. Properties of the samples were analyzed by surface area analyzer and SEM-EDX. The hydrophilic organic salts with different properties were introduced into activated carbon and significantly affected the properties of the samples.During adsorption experiments, the water vapor adsorption amount in modified samples increases by 0.57-17.12 times in temperature range from 303 to 323 K and at relative pressure below 0.50. Water molecules combined with surface hydrophilic groups through H-bonding exhibit good thermo stability. The effects of temperature, oxygen content and properties of the hydrophilic organic salts on water vapor adsorption were studied. It is indicated that water vapor adsorption in modified samples is mainly affected by the surface oxygen content. The carboxylate radicals in the hydrophilic organic salts greatly affect the micropore structure of the modified samples, while the metal ions in them exhibit limited influence. Different adsorption capacity of modified samples can be explained with the electronegativity of elements presented by Pauling.     

长沙地区太阳能溶液除湿独立新风系统能耗分析

基于长沙市太阳能资源分布情况,评价了太阳能溶液除湿在该地区的可行性,得到该地区太阳能保证率为89%。计算并比较了太阳能溶液除湿DOAS同常规空调系统的能耗情况:该系统比传统DOAS节电19.1%,比带全热交换器的一次回风系统节电32%,比一次回风系统节电52%。     

添加果蔬对西式香肠感官和质构特性的影响研究

在西式香肠中,分别添加菠萝、胡萝卜和洋葱,制成果蔬香肠产品。通过对这三种试验产品的理化和微生物指标检验、感官评分以及质构对比,结果表明：10％的果蔬添加量与香肠的风味结合较好,产品符合西式香肠的标准要求,兼具肉滋味和果蔬风味以及膳食纤维的含量,尤其是烟熏后的菠萝香肠、胡萝卜香肠以及蒸煮后的洋葱香肠,其口感和风味都优于普通香肠。