THERMOCHIMICA ACTA
·
2015
·
IF 2.184
Kai Wang,Dabin Liu,Sen Xu,Gaowen Cai
2-Ethylhexyl nitrate (EHN) and nitrocellulose (NC) are commonly used energetic materials that have caused many thermal runaway reactions and explosions worldwide, and their thermal stabilities have always been an important issue. Based on the results of Roduit et al. (2013), differential scanning calorimetry (DSC) was used in this study to investigate the thermal history’s influence on the thermal stabilities of EHN and NC at different heating rates. The decomposition kinetics of EHN and NC were determined by the Friedman isoconversional method. The kinetic parameters with heat balance were analysed and used for the simulation of the adiabatic behavior time to the maximum rate under adiabatic conditions (TMR ad ). The results indicated that the thermal history significantly influenced the dynamic DSC curves, decomposition kinetics and thermal stability of NC, which decomposes autocatalytically. The influence was negligible on EHN, whose decomposition proceeds according to the “ n th order” law.
研究领域:
化学
·
材料科学
·
安全工程
✓ 已验证
DOI
高影响因子
Food and Bioprocess Technology
·
2024
·
IF 5.3
Xu Hailin,Guo Yaru,Zhou Shufang,Wang Jiayi,Lu Futai,Wang Shuo,Deng Qiliang
Time and temperature are the crucial factors affecting the quality of perishable products. The device capable of recording temperature fluctuation and maintaining time has huge practical potential. In this research, a novel thermal history indicator (THI) was proposed based on covalent organic frameworks (COFs) with the irreversible color change performance. The color change and absorbance of the THI were investigated over a broad monitoring temperature range (− 22 ~ 55 ℃) and were closely correlated with its thermal accumulation over time and temperature. The activation energy ( E a ) of the THI was calculated to be 55.31 kJ mol −1 , which can be used to monitor the perishable products with deterioration reaction E a ranging from 30.31 to 80.31 kJ mol −1 . In addition, the THI also demonstrated the significant response to the environmental temperature fluctuations. Furthermore, the potential applications were evaluated by recording the changes of the THI gel and the total viable count (TVC) of food under the same conditions. The results indicated that the digital images of the colorimetric THI gel were correlated with TVC of food at 4 ℃ and 25 ℃, respectively. These results support that the proposed THI is potential for real-time, accurate, non-destructive, visually, and quantitatively monitoring food freshness during food supply chain distribution. Graphical Abstract
研究领域:
食品科学
·
材料科学
✓ 已验证
DOI
高影响因子
JOURNAL OF LOSS PREVENTION IN THE PROCESS INDUSTRIES
·
2016
·
IF 1.409
Kai Wang,Dabin Liu,Sen Xu,Gaowen Cai
The thermal stability during the autocatalytic decomposition of a material depends on the intrinsic properties of the substance such as its kinetic triplet, in addition to its thermal history. In this reported study, simulations were conducted on select substances using the first-order reaction model (F1) and the general autocatalytic reaction model (Cn). Through changing the initial conversion rate, the thermal history's influence on the dynamic differential scanning calorimetry (DSC) curves was investigated based on the n-order reaction and autocatalytic reaction. A thermal history method for determining the autocatalytic decompositions of four energetic materials were established using the results of Roduit et al. and a simulated combustion. The isothermal DSC measurements and Swiss method were also employed to validate the reliability of the proposed thermal history method. Results of the simulations and experiments indicated that the influence on the dynamic DSC curves was significant based on data in the autocatalytic reactions. Thermal stability was decreased with a lower initial temperature and peak temperature. The influence was more significant on the energetic materials with greater autocatalytic potential. The results of this study indicated that the proposed thermal history method can be successfully used to quickly and effectively identify the autocatalysis characteristics of energetic materials.
研究领域:
化学工程
·
材料科学
·
热分析
✓ 已验证
DOI
高影响因子
JOURNAL OF THE AMERICAN CERAMIC SOCIETY
·
2023
·Vol. 107
·期 1
·132-143
·
IF 3.9
Milad Kermani,Jinghua Wu,Zexiao Liu,Fei Zuo,Hua-Tay Lin,Chunfeng Hu,Salvatore Grasso
This work examines the impact of sintering thermal history on kinetics of grain growth for 1264 ppm (0.1 wt%) MgO-doped alumina. Results suggest that sintering with a high heating rate in the order of ∼10 3 °C min −1 retards grain growth rate. By contrast, a slow heating rate of 5°C min −1 resulted in an increase in grain growth constant by a factor of ∼4. The segregation of Mg to grain boundaries, favored by short sintering duration, is considered to be one of the possible factors contributing to the retarded grain growth rate for the rapidly heated compacts. Furthermore, it is proposed that the simultaneous combination of retarded grain boundary migration rate and limited surface-diffusion-driven grain coarsening, promoted by rapid heating, enables pressure-less fabrication of translucent alumina without a need for vacuum or hydrogen atmosphere. In fact, it is demonstrated that weakly translucent alumina can be produced at relatively low temperatures of 1475–1550°C by sintering with a high heating rate (herein, ∼10 3 °C min −1 ) in ambient atmosphere.
研究领域:
材料科学
·
陶瓷工程
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD ENGINEERING
·
2024
·
IF 5.3
Xingbo Xiao,Kangning Sun,Jingwei Ma,Shufang Zhou,Jiayi Wang,Yanli Li,Shuo Wang,Qiliang Deng
For real-time dynamic quality evaluation of pork meat, the thermal accumulation monitoring for the entire period is essential. The research aims to develop a novel covalent organic framework (COF) gel capable of recording such information. The COF with self-responsive irreversible color change property was synthesized using benzene-1,3,5-tricarboxaldehyde, 2,5-diamino-1,4-benzenedithiol dihydrochloride and p -phthalaldehyde as monomers. The thermal accumulation was monitored based on the COF over a broad temperature range (−22 °C–55 °C), which covered the storage temperatures of the pork meat. The results were easily readable by series visible color variations (yellow, green, blue and dark blue) displayed by COF during the thermal accumulation monitoring in the temperature range (25 °C–55 °C) of study. At the lower temperature (−22 °C–4 °C), small variation of the thermal information can be effectively represented by quantitative analysis. The color change rates were in the order of k -22 °C < k 4 °C < k 25 °C < k 35 °C < k 55 °C . The activation energy of reaction was 65.31 kJ mol −1 . The indicator gel was prepared by the COF combining with carrageenan in pure aqueous medium. The potential application of the COF gel for real-time monitoring the dynamic quality change of pork samples was investigated. The response signals of the COF gel were well matched with the growth rate of microbe in pork meat. The proposed COF gel based thermal history indicator is promising for real-time monitoring dynamic quality changes of pork meat during the cold supply chain.
研究领域:
食品科学
·
材料科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2024
·
IF 2.6
Sun Kangning,Liang Xurong,Zhou Shufang,Wang Jiayi,Lu Futai,Deng Qiliang
Perishable products are easily deteriorated due to thermal accumulation during storage and transport. A low-cost, environmental-friendly and visualized indicating device is of great importance for real-time monitoring the quality state of such products, but remains a significant challenge. Herein, a novel thermal history indicator (THI) based on readily available starch was developed. The resulting THI displayed sensitively response to the environmental time-temperature over a broad temperature range (15–55 ℃). The activation energies ( E a ) according to the signals of absorbance, fluorescence emission and G’ values are 95.97 kJ/mol 105.3 kJ/mol, and 114.53 kJ/mol, respectively. The continuous appearance changes from colorless to dark brown allowed user-friendly readout. In addition, the quantitative information could also be obtained by the signal changes of absorbance, fluorescence emission, and RGB values. The resulting THI also displayed the immediate response to temperature fluctuations during transportation and storage. The signal values from multiple channels were well correlated with the concentration of aerobic mesophilic bacteria (AMB) in milk under same storage conditions. The proposed THI show the potential application for real-time assessing the quality loss of perishable products. The low-cost, environmental-friendly, commercially available starting material makes it suitable for scalable manufacturing and wide application.
研究领域:
材料科学
·
化学工程
·
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）