地塞米松磷酸钠的粒度相关生长速率模型

The size-dependent growth of dexamethasone sodium phosphate was studied in a MSMPR crystallizer. The Bransom, CR, ASL, MJ2 and MJ3 size-dependent growth rate models were discussed in details. Using experimental steady state population density data of dexamethasone sodium phosphate, the parameters of five size-dependent growth rate models were determined by the non-linear least - squares method. By comparison of experimental population density data and linear growth rate data with those calculated from five size-dependent growth rate models, it was found that the MJ3 model was the best one for predicting the growth of dexarnethasone sodium phosphate.     

等温CMSMPR结晶器定态及瞬态特性分析(Ⅰ)存在多定态及发生持续振荡的条件

运用分岔理论 ,对同时发生初级成核和二次成核的等温连续混合悬浮混合排料 (CMSMPR)结晶器的定态特性进行了分析 ,推导了系统存在多定态及发生持续振荡的参数条件 .以结晶过程的物性参数、动力学参数以及操作参数为基础 ,应用非线性方程组的延拓方法分别求解极限点条件方程组及Hopf分岔点条件方程组 ,确定了系统存在多定态及发生持续振荡的参数边界     

等温CMSMPR结晶器定态及瞬态特性分析(Ⅱ)分岔行为及瞬态特性

应用非线性方程组的延拓解法 ,对同时发生初级成核和二次成核的等温连续混合悬浮混合排料(CMSMPR)结晶器的定态方程组进行了求解 ,考察了结晶过程的定态在不同参数区域之间的分岔行为 ,确定了各参数区域内结晶过程的定态数目 ,并应用Routh -Hurwitz准则对各定态的稳定性进行了分析 .采用四阶Runge -Kutta法求解CMSMPR结晶器的动态方程组 ,分析了在多定态区域以及持续振荡区域中结晶过程的瞬态特性     

γ-AIOOH溶胶的粒度和稳定性分析

采用高灵敏度纳米粒度分析仪,对以SB粉为原料,HNO3为解胶剂制备的γ AlOOH溶胶的粒径分布进行了研究。考察了酸度、浓度、胶解温度对γ AlOOH溶胶的质点大小、粒径分布和稳定性的影响。结果表明,AlOOH溶胶质点的大小随着酸度的降低先呈下降趋势,之后很快上升。当n(H+)∶n(AlOOH)=0.07,溶胶粒度分布最窄;胶体的酸度决定了胶体质点的存在形态,在n(H+)∶n(AlOOH)=0.08～0.1时,AlOOH溶胶稳定;SB粉的质量分数<7%,AlOOH胶粒的粒径随SB粉的质量分数变化不大,AlOOH溶胶稳定,SB粉的质量分数对溶胶的粒度分布影响不明显;在温度高于80℃时,SB粉在HNO3作用下胶解稳定的AlOOH溶胶粒度分布窄,性质稳定。     

γ-AlOOH溶胶的粒度和稳定性分析

采用高灵敏度纳米粒度分析仪,对以SB粉为原料,HNO3为解胶剂制备的γ-AlOOH溶胶的粒径分布进行了研究.考察了酸度、浓度、胶解温度对γ-AlOOH溶胶的质点大小、粒径分布和稳定性的影响.结果表明,AlOOH溶胶质点的大小随着酸度的降低先呈下降趋势,之后很快上升.当n(H+):n(AlOOH)=0.07,溶胶粒度分布最窄;胶体的酸度决定了胶体质点的存在形态,在n(H+):n(AlOOH)=0.08～0.1时,AlOOH溶胶稳定;SB粉的质量分数＜7%,AlOOH胶粒的粒径随SB粉的质量分数变化不大,AlOOH溶胶稳定,SB粉的质量分数对溶胶的粒度分布影响不明显;在温度高于80℃时,SB粉在HNO3作用下胶解稳定的AlOOH溶胶粒度分布窄,性质稳定.     

硫酸钛液稳定性分析及偏钛酸粒度控制研究

测试了硫酸法钛白生产中系列浓度钛液在不同温度下的稳定性;并根据系列稳定性数据调节水解工艺,在水解初期适当延长升温时间,水解后期加入适量的稀碱液。用激光粒度分析仪、扫描电子显微镜测定偏钛酸的粒度分布及粒子形貌。结果显示,调节工艺后得到的偏钛酸粒度分布曲线的半峰宽缩小,整体均匀性较好;扫描电子显微镜照片显示调节工艺对小粒子的产生有明显抑制作用;水解率达到97.0%。     

复杂地质条件下巷道支护稳定性分析

为解决复杂地质条件下程潮铁矿巷道的稳定性问题,利用FLAC3D软件进行计算和分析,发现在破碎带贯穿巷道的情况下,破碎带与巷道中垂线夹角呈30~60°时对围岩稳定性影响最大,同时提出锚杆联系链巷道支护方案,为矿山安全生产提供了保证。     

基于不同保存条件下水质总磷稳定性模拟分析

以地表水和污水为研究对象,考察在不同温度下(模拟绵阳市一年四季温度),加保存剂和不加保存剂两种方式下总磷的稳定性。结果表明,地表水和废水在加酸和不加酸保存条件下,在5℃条件下总磷浓度值偏差在10%以内,并且可稳定30天;在15℃、35℃条件下,加酸保存较不加酸保存的总磷略高些,且浓度越小的水样中总磷随时间的增长稳定性越差。     

不同条件下新榨柚子汁中维生素C稳定性对比分析

研究不同条件对新榨柚子汁中维生素C稳定性的变化。结果表明:新榨柚子汁中的维生素。在高温、与空气接触、高pH、日照、蔗糖和水存在等条件下稳定性差、易损失。而在低温、低pH条件下相对较稳定,保存率较高。     

Influence of Impeller Diameter on Crystal Growth Kinetics of Borax in a Mixed Dual‐Impeller Batch‐Cooling Crystallizer

The influence of impeller diameter on crystal growth kinetics of borax decahydrate in a batch‐cooling crystallizer of non‐standard aspect ratio was evaluated. The dual‐impeller configuration consisted of a pitched‐blade turbine which was mounted below a straight‐blade turbine on a single shaft. Three different impeller‐to‐tank diameter ratios were investigated. In all experiments, mixing was conducted at just‐suspended impeller speed. To examine hydrodynamic conditions, mixing times were measured. The fluid flow pattern and velocity distribution were determined by computational fluid dynamics. Results showed that the smallest but also more regularly shaped crystals were produced in a system with standard diameter impellers. Product yield and power consumption were highest in this case.     

Steady state optimization with guaranteed stability of a tryptophan biosynthesis model

In this article we address the steady state design of a nonlinear tryptophan biosynthesis model with guaranteed stability of the optimal solution in the presence of parametric uncertainty. The optimization based approach – denoted constructive nonlinear dynamics (CNLD) – is based on constraints that enforce a minimal distance in the space of the uncertain parameters between a stability boundary and the optimal solution. The results obtained with CNLD are compared to results recently presented by Chang and Sahinidis [Chang, Y. J., & Sahinidis, N. V. (2005). Optimization of metabolic pathways under stability considerations. Computers and Chemical Engineering, 29 (3), 467–479], where the optimization of the tryptophan biosynthesis model was addressed by a global optimization algorithm. CNLD takes the nonlinearities of the process exactly into account and satisfies the specified robustness criteria without being overly conservative.     

高含量掺钇的Bi-Pb-Sr-Ca-Cu-O体系单晶生长及其热稳定性

本文报导在高含量钇掺杂的Bi-Pb-Sr-Ca-Cu-O体系中,能用CuO作助溶剂生长出最大尺寸达7×7×0.3mm~3的解理性很好的片状单晶,作者通过片晶劳厄相,X-射线001多级衍射和电镜观察,讨论了晶体结构中存在着的无公度现象,这些片晶经过适当的热处理,还会发生从调制结构到相变的变化,与纯Bi-Sr-Ca-Cu-O超导体系结构的比较表明,二维堆积模型可以较好地用来解释当钇含量高时对体系超导电性和结构的影响.     

肉桂醛-2-呋喃甲酰腙钴配合物的合成、晶体结构及热稳定性

以肉桂醛-2-呋喃甲酰腙与Co Cl2·6H2O为原料,在不同的反应条件下合成得到两个钴配合物,并通过FTIR、热重分析、X-射线单晶衍射等手段对其进行了表征。X-射线单晶衍射结果表明:两个配合物均为四角双锥构型,属单斜晶系。配合物Co(L)2(H2O)2属P21/c空间群,晶胞参数为a=1.706 2(2)nm,b=1.059 17(13)nm,c=0.742 00(9)nm;β=101.738(2)°,V=1.312 9(3)nm3,Z=2。配合物Co(L)2(Imz)2属C2/c空间群,晶胞参数为a=2.481 4(2)nm,b=0.848 96(8)nm,c=1.936 96(18)nm;β=121.132 0(10)°,V=3.492 7(6)nm3,Z=4。热重分析表明,两个配合物均有较高的热稳定性。     

Porosity and Thermal Stability of Montmorillonite Pillared with Mixed Oxides of Lanthanum, Calcium and Aluminium

Montmorillonite intercalated with mixed pillars of lantana and alumina was prepared using a refluxed solution of aluminium chlorohydrate and lanthanum chloride. It is found that there are two main groups of pores in the pillared clays so prepared, one of which is around 8 Å, being close to that in alumina pillared clay (Al-PILC) and the other is about 14 Å. In contrast to the alumina pillared clays, a significantly larger specific surface area and micropore volume remained in LaAl-PILC after heating at high temperatures (700°C and 800°C). It seems that lanthanum ions react with the clay sheets during heating at high temperatures, resulting in a new porous solid phase which is thermally stable but has poor crystallinity. Calcium cations were introduced into the clays during the pillaring process. The calcium, distributed in the micropores of the product, LaAlCa-PILCs, further enhances the resistance to heating at high temperatures. After heating at 800°C, the BET surface area and micropore volume of a LaAlCa-PILC sample remained at about 138 m²/g and 0.05 cc/g, respectively, with a narrow pore size distribution in the micropore region. The influence of lanthanum and calcium on the pore structure as well as the evolution of pore structure in the PILCs upon heating at high temperatures are discussed in detail.     

Oxidative Stability and Sensory Attributes of Fermented Milk Product Fortified with Fish Oil and Marine Phospholipids

Marine phospholipids (PL) are potential ingredients for food fortification due to its numerous advantages. The main objective of this study was to investigate whether a fermented milk product fortified with a mixture of marine PL and fish oil had better oxidative stability than a fermented milk product fortified with fish oil alone. Fortification of a fermented milk product with marine PL was performed by incorporating 1 % w/w lipids, either in the form of neat oil or in the form of a pre-emulsion. Lipid oxidation was investigated in the neat emulsions and fortified products by the measurements of primary, secondary volatile oxidation products and tocopherol content upon 32 days storage at 2 °C and 28 days storage at 5 °C, respectively. Analyses of particle size distribution, viscosity and microbial growth were also performed. In addition, sensory attributes such as sour, fishy and rancid flavor/odor were evaluated in fortified products by a trained panel. The results obtained showed that incorporation of a mixture of marine PL and fish oil into fermented milk products decreased the oxidative stability and sensory quality of fortified products. The pH-dependent behavior of iron seemed to be the main factor that influenced the lipid oxidation in the marine PL emulsion and fermented milk system. In addition, both oxidative stability and sensory acceptability of fortified products varied depending on the quality of the marine PL used for fortification.     

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior,Physicochemical Properties,and Storage Stability of Powder

The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (T_g ) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (a_w  ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to a_w  ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the T_g values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical a_w and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.     

Spray Drying of Skim Milk Mixed with Milk Permeate: Effect on Drying Behavior, Physicochemical Properties, and Storage Stability of Powder

The possibility of using milk permeate (MP) to lower the protein level of skim milk powder (SMP) in producing powders of 34% and lower protein is explored. Skim milk suspensions with various levels of MP were prepared by mixing SMP and MP powder (MPP) at the ratios of 1:0, 7:3, 3:7, and 0:1: from 34 to 5.3% protein. The suspensions were dried in a spray dryer with inlet and outlet temperatures of 180 and 80°C, respectively. Increasing permeate concentration in the mixture showed a greater tendency to stickiness manifested by lowered the cyclone recovery of the powder as more powder stuck on the wall of the dryer. Increasing permeate concentration in the resultant powder did not significantly affect the bulk density but led to a reduction in the particle size and also made the powder slight green and yellowish in color. It also found to lower the glass transition temperature (T_g) of the skim milk powder (SMP) and induce crystallization of lactose at lower water activity (a_w ≥ 0.328 for SMP:MPP of 3:7 and 0:1 compared to a_w ≥ 0.0.432 for SMP:MPP of 1:0 and 3:7). Addition of MP in SMP lowered the T_g values of the resulting powders. The permeate fraction in spray-dried SMP/MPP mixtures found to lower the critical a_w and moisture content, suggesting the SMP mixed with MPP is more likely to become sticky than SMP alone (at 34% protein) when stored at a similar water activity and moisture content.