Numerical study of microscopic particle arrangement of suspension flow in a narrow channel for the estimation of macroscopic rheological properties

In a narrow channel, the apparent relative viscosity of a suspension with finite-size particles is strongly dependent on its microscopic particle arrangement. Relative viscosity increases when suspended particles flow near the channel wall; thus, a suspension in a narrow channel does not always exhibit the same rheological properties even if the concentration is the same. In this study, we focus on the inertia and concentration of particles in a narrow channel and consider their effects on the microscopic particle arrangement and macroscopic suspension rheology. Two-dimensional pressure-driven suspension flow simulations were performed using a two-way coupling scheme, and normalized particle density distribution (PDD) were implemented to consider their particle arrangements. The results demonstrated that the velocity profiles for the particle suspension were changed by the Reynolds number and particle concentration because of the interactions between particles according to the power-law index. These changes affected the particle equilibrium positions in the channel, and the subsequent changes in solvent layer thickness caused changes in the macroscopic apparent viscosity. The behavior of microscopic particles played important roles in determining macroscopic rheology. Thus, we have confirmed that a normalized PDD can be used to estimate and assess the macroscopic rheology of a suspension.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

高面板坝全寿命周期变形控制方法及应用

高面板坝的变形对面板的安全运行有着特别重要的影响，国内外已建的高面板坝工程中，因坝体变形大导致防渗面板挤压破损，坝体渗漏量大的实例较多，不得不降低水库水位进行修复处理，造成较大的经济损失乃至给大坝的长期运行留下安全隐患。通过发生挤压破损的实例分析，发现变形控制缺乏系统性是发生面板挤压破损的主要因素，为预防面板破损，系统提出了“控制坝体总变形，转化有害变形，适应纵向变形”的坝体变形控制方法，并在使用软硬岩混合料筑坝的董箐面板堆石坝中得到的应用，取得了良好效果，该工程运行至今达十余年，未见面板有挤压破损迹象，该方法对建设200 m以上乃至300 m级超高面板坝具有重要借鉴意义。     

Direct ink writing of vancomycin-loaded polycaprolactone/ polyethylene oxide/ hydroxyapatite 3D scaffolds

Novel inks were formulated by dissolving polycaprolactone (PCL), a hydrophobic polymer, in organic solvent systems; polyethylene oxide (PEO) was incorporated to extend the range of hydrophilicity of the system. Hydroxyapatite (HAp) with a weight ratio of 55–85% was added to the polymer-based solution to mimic the material composition of natural bone tissue. The direct ink writing (DIW) technique was applied to extrude the formulated inks to fabricate the predesigned tissue scaffold structures; the influence of HAp concentration was investigated. The results indicate that in comparison to other inks containing HAp (55%, 75%, and 85%w/w), the ink containing 65% w/w HAp had faster ink recovery behavior; the fabricated scaffold had a rougher surface as well as better mechanical properties and wettability. It is noted that the 65% w/w HAp concentration is similar to the inorganic composition of natural bone tissue. The elastic modulus values of PCL/PEO/HAp scaffolds were in the range of 4–12 MPa; the values were dependent on the HAp concentration. Furthermore, vancomycin as a model drug was successfully encapsulated in the PCL/PEO/HAp composite scaffold for drug release applications. This paper presents novel drug-loaded PCL/PEO/HAp inks for 3D scaffold fabrication using the DIW printing technique for potential bone scaffold applications.     

Combined effect of channel to rib width ratio and gas diffusion layer deformation on high temperature – Polymer electrolyte membrane fuel cell performance

The present study investigates the combined influence of Channel to Rib Width (CRW) ratio and clamping pressure on the structure and performance of High Temperature-Polymer Electrolyte Membrane Fuel Cell (HT-PEMFC) using a three-dimensional numerical model developed previously. It also considers the impact of interfacial contact resistance between the Gas Diffusion Layer (GDL) and Bipolar Plate (BPP). The structural analysis of the single straight channel HT-PEMFC geometry shows that the von-Mises stress greatly increases in the GDL under the ribs as the CRW ratio increases resulting in considerably high deformation. The cell performance analysis depicts the significance of ohmic resistance and concentration polarization for different CRW ratios, particularly at higher operating current densities. However, in low to medium current density regions, the CRW ratio has little influence on cell performance. A substantial impact on the species, overpotential, and current distributions is observed. The findings also reveal that the CRW ratio significantly affects the temperature distribution in the cell.     

有砟轨道路基翻浆冒泥模型试验系统的研发与应用

为研究既有线有砟轨道路基的翻浆冒泥机理，自主研发了一套能够模拟循环荷载–湿化耦合作用的模型试验系统。模型试样直径500 mm，由厚度分别为350 mm的路基土和200 mm的道砟组成，整个试样在高强度透明有机玻璃模型筒中制备完成。模型试验系统配备有监测荷载、位移、体积含水率和孔隙水压力的4种传感器，并通过高清相机对颗粒迁移过程进行图像捕捉。基于所研发的试验系统，针对辛泰铁路典型翻浆冒泥病害路段土样，开展翻浆冒泥模型试验。试验结果表明：动孔隙水压力是导致翻浆冒泥病害产生的关键因素。随着体积含水率的增加，动孔隙水压力引起的颗粒迁移量逐渐增加；在饱和状态下，会引起大量颗粒迁移，翻浆冒泥现象显著。试验结束时，道砟污染指数达到25%，在实际工程中已严重影响铁路的正常运营，有必要对污染道砟进行换填。     

一种用于电气设备状态监测的新式FBG传感器北大核心CSCD

为了监测绕组变压器的静态应力场和发生短路等故障时的动态应力变化,设计了一种用于电气设备状态监测的新式FBG传感器。该传感器由聚醚醚酮材料封装的FBG构成,通过内部圆锥形空腔结构实现将轴向应力集中于FBG敏感位置。通过仿真对不同压力强度下传感器结构的应力场部分及形变趋势进行了计算与分析,论证了设计的合理性。实验分别对静态载荷和动态冲击进行测试,结果显示,在静态压载测试中,当100 N相似文献   

Effects of non-thermal plasma treating wheat kernel on the physicochemical properties of wheat flour and the quality of fresh wet noodles

The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles ( FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.     

超高分子量聚乙烯纤维增强中空蜂窝模压复合材料性能研究

为研制车船等壳体所用的轻质、高强复合板材,选用超高分子量聚乙烯(UHMWPE)短纤维纱,制备成单层经纬为120根/(10 cm)的平纹组织,采用多组经纱持续更替交织层的方法制成2L(1+0)型、4L(2+1)型、6L(3+2)型3种多层角联锁结构织物,采用扦插芯棒、模压成型方法制成菱形蜂窝状的热固性环氧树脂基中空板,并与2块真空吸液法制成的面板组成“三合一”复合板,同时测定了复合板材的结构特征及其平拉、平压和弯曲性能。结果表明:3种类型复合板的密度均远小于水的密度,其中6L(3+2)型最小,为0.48 g/cm³;复合板层数越多,环氧树脂越难渗透尤其是在中空板菱形交叉点处,复合板平拉、平压、抗弯曲强度则呈现递增,制成的6L(3+2)型复合板试样平压强度可达到1.03 MPa。