静水压对牛奶中细菌生长繁殖的影响

 在20~120 MPa静水压力范围内，研究了压力对鲜牛奶中细菌的生长繁殖的影响。我们发现，在室温及20 MPa静水压下受压5 min后，细菌的生理活性显著降低，其生长繁殖受到抑制，而且生理活性的降低是一种压力非在位效应。     

高压对小麦种子发芽和幼苗生长的影响初探

 以豫麦18号小麦种子为材料，初步探索了不同压力和时间对不同处理的小麦种子发芽的影响，并对95 MPa压力、不同时间处理下发芽种子幼苗的生长情况进行测定。结果表明：在50~95 MPa压力下，直接真空包装的小麦种子均丧失发芽能力；在不同压力和时间下处理直接加水包装的小麦种子，种子发芽受到显著抑制；将水浸6 h再加水包装的小麦种子在95 MPa压力下处理4 h，能抑制小麦种子的发芽势和发芽率，但抑制强度较弱，也表明水可以有效降低高压对小麦种子的损伤。在95 MPa压力下、不同时间处理的直接加水包装的小麦种子幼苗的平均苗高和幼苗鲜重均大于对照。     

甲醇专用状态方程的研究

本文在广泛搜集现有文献中甲醇各项热物性实验数据的基础上,开发出以Helmholtz自由能为显式、以温度密度为自变量的新的甲醇状态方程。该方程可适用于温度在176~710 K,压力不高于5000 MPa,密度不大于70 mol/I的区间。方程计算饱和液密度的不确定度在430 K以下为0.4%,430 K以上为0.6%。方程计算密度的不确定度在压0.1MPa以下区域为1%,100 MPa以上区域为3%,0.1 MPa与100 MPa之间为5%,而靠近临界点处达到10%。力程计算饱和蒸汽压的不确定度为2%。经分析,方程趋势合理,这表明方程在极高或极低的温度和压力下具有合理的外推性。     

T1系单相超导材料的高氧压合成及压力对超导性的影响

 系统地研究了在0~3 MPa氧压下T1系超导材料的制备过程及其超导性质。结果表明：0.25~0.90 MPa氧压下所制备的样品为纯2223相，T_c0最高可达125.3 K；1.45~3.00 MPa氧压下样品为纯2212相，T_c0在95~100 K之间；0.90~1.45 MPa氧压下样品为2223及2212两相共存。对两种单相样品的高压研究结果表明，2223相样品比2212相样品有着较强的压力效应，在0~0.52 GPa压力下分别为4.0 K/GPa及2.0 K/GPa。     

用光纤光栅传感器测量外压力的动态调制方法

为了提高光纤布拉格光栅压力传感器的精度和降低系统成本，提出一种使用光纤双布拉格光栅测定压力的测量方法，即在外界压力作用下，传感光纤布拉格光栅反射波长的飘移被转变成在交变力策动下发生弯曲的等强度悬臂梁调制的扫描光栅的反射光脉冲间隔的变化。实验结果表明：光纤布拉格光栅反射波长漂移的测量范围为0～3nm，波长测量的不确定度为1pm；压力传感器的量程为0～6MPa时，压力的测量不确定度为0.005MPa。     

高压与加热协同处理对牛肌肉中蛋白酶活性的影响

在不同温度(20～60℃)和压力(0.1～600 MPa)下处理20 min,对牛肌肉中蛋白酶活性的影响进行了研究.结果显示:室温下,随着处理压力的增加,酶的活力显著下降,而压力达400 MPa及以上时,酶的活力则没有明显变化,同时在pH值为3和7.5时酶的活性几乎完全丧失.200 MPa以下的压力处理使肌肉中游离氨基...     

流经矩形喷嘴的超音速射流啸叫模式切换的实验研究

通过实验分析比较了对于相同高度不同宽度的四种矩形喷嘴, 当压力在0.2 MPa到0.8 MPa 之间变动时, 欠膨胀超音速自由射流的啸叫特性和对应的流场纹影结构.结果表明: 不同宽高比喷嘴的超音速自由射流辐射噪声中的单频离散啸叫存在两种不同的啸叫模式, 且随着射流压力的变化会出现模式间的切换.所谓模式切换是指不同模式的轮流占优和消失的现象.啸叫模式间的切换及占优区间的宽度随着喷嘴宽高比的减小而缩短.其中, 宽高比为2的射流啸叫模式中的一种模式所占的射流压降区间异常小, 此现象未在相关文献中提及; 喷嘴宽高比为4的射流啸叫占优区间内, 啸叫基频-射流压力曲线在0.49 MPa时出现了间断、跳跃现象.随着压力的降低激波纹影的轴线出现了抖动, 不同宽高比下流场结构的稳定性随压力变化的规律各异.射流压力在0.70 MPa到0.45 MPa区间内, 随着宽高比减小, 第一波节格栅的激波致密度减弱, 且出现轴向脉动, 第二波节后方的流场变得紊乱; 当射流压力低于0.45 MPa 时, 激波串结构随着宽高比的增大而趋于稳定, 在此压力区间内周期性激波格栅结构较射流压力在0.45 MPa以上时有所减弱.结合啸叫频谱及纹影图分析, 可初步认为, 第二、三波节也会对啸叫频率的声压幅值起到反馈增强作用.     

激光聚变空心玻璃微球靶丸充氖工艺

 叙述了空心玻璃微球用渗透法进行高温充氖诊断气体工艺研究。分析了影响球内气体压力的一些因素；获得了向不同类型的玻璃微球中充氖诊断气体的最佳充气条件。利用该法在空心玻璃微球中充入了0.02～3MPa的氖诊断气体。     

豫西陆院沟金矿黄铁矿拉曼光谱特征及其对多期成矿的指示意义

豫西陆院沟金矿是熊耳山地区重要的破碎蚀变岩型金矿，黄铁矿是其主要的载金矿物，对黄铁矿主量元素、微量元素、同位素等进行测试能够分析金矿的成矿过程，常规的测试手段主要有电子探针、激光剥蚀电感耦合等离子质谱等方法，但这些方法具有测试时间长、成本高的缺点。不同温压条件下形成的黄铁矿其光谱特征不同，对黄铁矿进行激光拉曼测试，分析其拉曼特征位移峰及半高宽（FWHM）的变化可判断黄铁矿形成的温度和压力，进一步可推测金矿的成矿过程，该方法相比于传统的分析测试方法具有经济、高效的优势。通过对陆院沟金矿不同标高430~670 m的黄铁矿样品进行拉曼光谱分析发现其379 cm-1附近的特征拉曼位移A_g自标高430~500 m呈现不断增大的趋势，自标高500~580 m呈现不断减小的趋势，自标高580~670 m又呈现不断增大的趋势。A_g拉曼位移一般随着成矿压力的增大而增大，推断控矿断裂存在两期构造活动，第一期构造活动破碎带达到标高500 m左右，第二期构造活动是在第一期的基础上继续向上发展，达到标高约670 m的范围。379 cm-1处特征峰半高宽可指示黄铁矿晶体的结晶度和有序度，一般特征峰半高宽越宽其结晶度、有序度越差，黄铁矿结晶沉淀温度越高。从标高430 m至标高500 m，载金黄铁矿在379 cm-1附近峰的半高宽从7.94逐渐增大到12.81，自标高500 m至标高670 m，其半高宽从12.81逐渐减小到8.81。推测与两期构造相对应，存在两期热液活动。通过对标高430 m处的黄铁矿进行电子探针扫面分析，发现确实存在两期热液活动，第一期热液中As元素含量较低，第二期热液As元素含量较高。对标高430 m处第二期热液形成的黄铁矿进行拉曼光谱测试，其A_g为381.86，指示了较低的结晶沉淀压力；半高宽为12.80，指示了较高的黄铁矿结晶沉淀温度。上述事实证实了推测的地质过程。     

超高压和酶抑制剂联合处理对荔枝果肉中过氧化物酶和果胶甲基酯酶的影响

 为了研究超高压与酶抑制剂联合处理对荔枝果肉中过氧化物酶（POD）和果胶甲基酯酶（PME）的影响，将荔枝（“淮枝”品种）果肉在两种酶抑制剂组合溶液（A：5 g/L柠檬酸+2.5 g/L L-抗坏血酸+5 g/L氯化钙；B：10 g/L柠檬酸+5 g/L L-抗坏血酸+10 g/L氯化钙）中分别浸泡10 min，并在100~400 MPa压力、10 ℃温度条件下处理30 min，采用分光光度法测定果肉中POD、PME的活性。结果表明：A、B两种组合处理能够明显钝化POD，但却显著激活了PME；超高压与A组合联合处理不能使POD、PME活性下降；超高压与B组合联合处理对POD、PME的影响与压力值有关系，100~300 MPa的超高压与B组合联合处理使POD活性下降，200~400 MPa的超高压与B组合联合处理则使PME活性升高。因此，超高压与酶抑制剂联合处理对荔枝果肉中POD的钝化存在一定的协同效应，且浓度越高，协同抑制效应越明显；而超高压与酶抑制剂联合处理对荔枝果肉中PME的钝化却表现出一定的拮抗性。     

Effect of high hydrostatic pressure on seed germination,microbial quality,anatomy–morphology and physiological characteristics of garden cress (Lepidium sativum) seedlings

High hydrostatic pressure is a non-thermal food processing technology that is found to increase the percentage of germination, decrease the germination time and improve the microbial quality of seeds. In this study, pressures of 100–400 MPa for 10 min at 30°C are used to compare the percentage of germination, the microbial quality of seeds, chlorophyll a and b, and total phenolic compounds concentrations in seedlings, and the anatomy–morphology characteristics of garden cress. Enhanced reductions of total aerobic mesophilic bacteria, total and fecal coliforms, and yeast and mould populations in seeds were observed, especially at 300 MPa. In addition, the percentage of germination, chlorophyll content and phenolic compounds concentrations, fresh and dry weights, and hypocotyl lengths of the seedlings are higher than those of all samples, where the percentage of germination is equal to controls but higher than other samples, and radicula length is lower than controls but higher than others.     

Effect of High Pressure on Acid Phosphatase in Milk

Acid phosphatase activity was measured in whole milk, skim milk, acid and rennet wheys before and after subjecting samples to high hydrostatic pressures for 10 min. Whole and skim milks exhibited a significant drop in activity following treatment at pressures in excess of 200 MPa. While rennet whey exhibited similar characteristics, acid whey was more pressure resistant and required pressures in excess of 500 MPa before exhibiting a net loss in activity. Most of the activity was lost in the first 10 min of pressurisation.     

Effect of high pressures on the enzymatic activity of commercial milk protein coagulants

This study was aimed at determining the effect of high pressures in the range of 100–1000 MPa/15 min, applied in 100 MPa increments, on the coagulating and proteolytic activity of commercial coagulants produced with genetic engineering methods: Maxiren, Chymogen, Chymax and of a natural rennin preparation, Hala. The coagulating activity of Hala preparation differed compared with the other preparations, due to greater resistance to high pressures, especially in the range of 500–600 MPa. The preparations produced with genetic engineering methods lost their capability for milk protein coagulation by 500 MPa. Pressurization at 200 MPa contributed to their reduced capability for casein macroproteolysis. In contrast, an increase in Chymax, Chymogen, Maxiren and Hala preparations’ hydrolytic capability for the macroproteolysis of isoelectric casein was observed upon pressure treatment at 100 and 400 MPa and for microproteolysis after pressure treatment at 200 MPa. Storage (48 h/5°C) of the pressurized preparations had an insignificant effect on their coagulating and proteolytic activities.     

氢在A、X及ZSM-5型沸石上的高压物理吸附

采用常规体积吸附装置测定了77、195、293K和7MPa的条件下氢在A、X及ZSM-5沸石上的吸附特性和吸附容量．所有的氢吸附等温线基本符合Ⅰ型等温线,但在77K,压力为2-5MPa的等温线上观察到了超临界高压吸附所特有的最大吸附量．从等温线确定了等量吸附热并讨论了其影响因素．根据骨架结构和所含阳离子类型的差异,各种沸石表现出不同的氢吸附量．其中NaX沸石在77K/4MPa下的重量储氢分数为2．55％,是该实验中所测得的最高吸附量．CaA、NaX和ZSM-5沸石的氢吸附量与其比表面积成正比,这与沸石中的可用空穴容积有关．然而NaA和KA沸石不存在这种线性关系．实验中还观察到,NaA与KA沸石间出现氢吸附量的临界值是由KA沸石中较大的阳离子堵塞效应引起的．该实验将吸附质分了的动力学直径与沸石主晶孔的有效直径之比用于判断物理吸附中的堵塞效应．     

Flame structure of HMX/GAP propellant at high pressure

The chemical and thermal structure of a HMX/GAP propellant flame was investigated at a pressure of 0.5 MPa using molecular beam mass spectrometry and a microthermocouple technique. The pressure dependence of the burning rate was measured in the pressure range of 0.5–2 MPa. The mass spectrometric probing technique developed for flames of energetic materials was updated to study the chemical structure of HMX/GAP flames at high pressures. Eleven species, including HMX vapor, were identified, and their concentrations were measured in a zone adjacent to the burning surface at pressures of 0.5 and 1 MPa. Temperature profiles in the propellant combustion wave were measured at pressures of 0.5 and 1 MPa. Species concentration profiles were measured at 0.5 MPa. Two main zones of chemical reactions in the flame were found. The data obtained can be used to develop and validate combustion models for HMX/GAP propellants.     

Evaluation of the importance of germinative cycles for destruction of bacillus cereus spores in miniature cheeses

Our objective was to determine the effect of high pressure on inactivation of spores of Bacillus cereus ATCC 9139 inoculated into cheese made of raw cow's milk. Inoculated miniature cheeses were manufactured under controlled bacteriological conditions, vacuum packed and kept at 8 °C for 15 days after pressure treatment. Cheeses were submitted to pressures of 300, 400 or 500 MPa at 30 °C, during 15 min. Some of them were treated with a germination cycle of 60 MPa at 30 °C for 210 min. Lethality was calculated comparing surviving sample counts to control ones. Adding the germinative cycle resulted in higher efficiency, and when applied with 500 MPa, lethality reached 2.0 log cfu/mL. We saw that with both cycles initial counts of spores diminish, but all of them were not inactivated. However, considering that in raw milk mesophilic spore counts are 2.6-2.9 log cfu/mL, this treatment may be useful.     

Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage

The non-thermal high pressure (HP) processing was studied on fish sausage to enhance the quality during chilled storage. Pink perch (Nemipterus japonicus) sausages, packed in poly amide casing under vacuum were subjected to 400, 500 and 600?MPa pressures (dwell time: 10?min and ramp rate: 300?MPa/min) and compared with heat-set samples for physico-chemical and microbial quality parameters. Pressurized samples formed softer and glossier gels with a slight reduction in water-holding capacity. HP made the texture of sausage softer, cohesive and less chewy and gummier than heat-treated ones. Folding test seen higher acceptance values in samples treated at 500 and 600?MPa, during storage. Maximum log reduction in microbial count was observed in 600?MPa immediately, and significant difference in cooked and pressurized sausages was seen only up to 7th day. This revealed the potential application of HP in replacing conventional heat treatment for sausages preparation with enhanced shelf-life.     

High-pressure effects on cooking loss and histological structure of beef muscle

In this study, we investigate the effects of high pressures (up to 600 MPa) applied at room temperature for 10 min on beef cooking loss and structure. The data on cooking loss, pH and protein solubility, as well as the electron microscopy, illustrate the changes in cooking loss and structure with high pressure processing (HPP). There is a significant reduction in cooking loss of beef with HPP. When the beef sample is imposed upon by 300 or 400 MPa, the cooking loss reduction is about 12%. Further, the pH of beef is dramatically increased as the pressure increases, and the pH increases by about 5% when imposed upon by 500 MPa. When a high pressure was applied at room temperature, the structure of the beef tissue apparently changed. Muscle fiber fragments gradually became slender and sarcomeres became lengthened. Our data indicated that high-pressure treatment on beef leads to stretching of the muscle fiber and an increase in the water-holding capacity.     

基于MPS方法的汽泡凝结数值模拟研究

采用移动粒子半隐式(MPS)方法对静止过冷水中单个汽泡的凝结现象进行了数值模拟,研究了不同初始压力和初始直径时饱和蒸汽汽泡凝结过程,获得了凝结过程中汽泡形状、当量直径和压力的变化规律;汽泡初始压力为0.1～0.5MPa,初始直径为2mm、3mm和5mm;过冷水压力为0.1MPa,温度为70℃。结果表明两相界面不存在压差时,凝结过程中汽泡始终保持球形,汽泡当量直径逐渐减小,压力近似不变;相界面存在压差时,凝结过程中汽泡从球形逐渐变为心形、半月形,汽泡当量直径和压力会出现周期性振荡,且初始压力越大振荡幅度越大。     

High pressure viscosity and density measurements of the binary mixture tridecane + 2,2,4,4,6,8,8-heptamethylnonane

Abstract

The dynamic viscosity η of the binary mixture tridecane + 2,2,4,4,6,8-heptamethyl-nonane has been measured in the temperature range 293.15-353.15K (in progressive 10 K steps) at pressures 0.1,20,40,60,80 and 100 MPa. The system is described by 9 molar fractions (0 to 1 in 0.125 progressive steps). The density ρ has been measured at pressures from 0.1 to 65 MPa in progressive 5 MPa steps. The whole set of experimental data represents 378 points for η and 882 for ρ. The measurements of η allow to determine the excess viscosity η^E and the excess activation energy of viscous flow ΔG^E versus pressure, temperature and composition.