石油
粒子サイズは、石油化学産業において非常に重要なパラメータです。この分野では、粒子をどのように測定するかが中心的な問題となります。Bettersizeのレーザー粒子径分布測定装置は、粒子サイズを分析するための高度な専門機器であり、高い精度と再現性を持ち、国際基準を満たしています。
Bettersizeのレーザー粒子径分布測定装置の湿式分散システムは、以下の検出に役立ちます：
- 触媒: 触媒の研究と品質管理。主に石油精製所や触媒プラントで使用されます。
- 排ガス: 排ガスタービンのフロントパイプ内の排ガスの粒子含有量と分布を分析し、安全な運転を保証します。
- Carclazyte: 潤滑油添加剤の分析。
- 乳化液体: 粒子サイズによって乳化液体の安定性が決まります。
- PVC、フェニルエチレン、ABS: 原材料と製品の品質管理と研究。
- 化学繊維: 原材料および製品の品質管理と研究。
粒子サイズが効果的に使用される好例として、石油、水、および合成ベースの掘削泥水の製造が挙げられます。掘削泥水は複雑な懸濁液であり、新しい坑井からの石油抽出や、確立された坑井での油井の運転を維持するために配合が調整されます。優れた粒度試験装置は、信頼性の高い粒度分析レポートを提供し、石油化学業界で広く使用されています。
掘削泥はもともとドリルビットを潤滑し、冷却するために設計されており、その主な役割は今でも変わりません。しかし、最近では、目的に応じた泥は、岩石層への液体や固体の侵入を防ぐ必要があります。特定の坑井の地質が異なる場合、異なる粒度分布が求められることに留意する必要があります。また、泥は生産ゾーンから挿し木を運ぶことによって井戸をきれいに保つ必要があります。
さらに、泥は坑井を安定させ、掘削中に石油やガスが流出するのを防ぐために、十分な静水圧を提供する必要があります。岩石層の細孔サイズより小さい泥中の粒子は、循環中に細孔を橋渡しし、フィルターケーキを形成することで掘削中に流出する流体を止め、坑井を安定させます。粒子が小さすぎると、細孔を塞いで岩石に深く浸透し、生産物に永久的な損傷を与える可能性があります。
1970年代にエイブラムは、詰まりを防ぐために中央粒子サイズは岩石の細孔サイズの1/3より少し大きくすべきであると提案しました。その後、90年代にはハンズが、粒子の90%が岩石の孔径よりも小さくなるように流体の架橋特性を選択する必要があると推奨しました。架橋剤のサイズが完全に一致すれば、岩石への流体や粒子の流入が最小限に抑えられます。現在、もともと塗料中の顔料分布に使用されていた理想充填理論（IDT）が、包括的な理論として受け入れられています。IDTは、粒子サイズ分布を最適化し、流体の侵入をさらに低減し、ウェルの密閉を最適化する理想的な充填順序を示すことができます。
Citations
- Bettersizer 2600
Functional redundancy as an indicator for evaluating functional diversity of macrobenthos under the mussel raft farm near Gouqi Island
DOI: 10.1016/j.aquaculture.2023.740024 Read Article
Zhejiang Ocean University | 2024Biological traits analysis (BTA) helps to evaluate the effects of different environmental variables on the traits-based functional composition of macrobenthos. However, research on functional traits of macrobenthos under mussel farming is limited. We investigated the spatial and temporal response of the benthic system in terms of taxonomic and functional diversity to environmental variables of farming and natural stressors resulting from suspended mussel farming near Gouqi Island of eastern China Sea. The functional traits of macrobenthic assemblages under mussel farming were characterized by “medium adult body size”, “vermiform body form”, “high flexibility”, “infauna”, “semi-motile”, “gonochoristic”, “surface deposit-feeders”, “carnivores”, “semi-motile burrowers”, and “tube-dwellers”. Functional redundancy was stable in response to mussel farming stresses among seasons, whereas species diversity showed efficient to evaluate natural variables. Functional diversity was significantly affected by farming stressors rather than natural variables, Further analysis using multivariate methods together with continuous monitoring were highlighted to evaluate the impacts of mussel farming. Our results reinforce the importance of macrobenthic species and functional traits analysis to evaluate human stresses driven impacts in offshore ecosystems. By analysing the environmental variables with different sources, independently, we concluded the main effects of human pressures on macrobenthic community. Such distinction could be particularly effective to isolate variable environmental descriptors and evaluate their effects on functional diversity, making the current approach promising for the evaluation of ecological effects of anthropogenic stressors in aquaculture areas. - Bettersizer 2600
Degradation characteristics and utilization strategies of a covalent bonded resin-based solid amine during capturing CO2 from flue gas
DOI: 10.1016/j.seppur.2023.125621 Read ArticleChina University of Petroleum | 2024In this study, various types of degradation as well as attrition which are possibly encountered in a circulating fluidized bed temperature swing adsorption (CFB-TSA) process, were conducted experimentally to evaluate the stability of a resin-based solid amine sorbent. Other characterizations methods, such as elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) etc. were applied to further reveal the degradation mechanisms. The results showed that thermal degradation occurs from 140–160 °C due to the decomposition of amine group. The CO2-induced degradation occurs from a higher temperature of 160–180 °C accompanied by the production of urea. Hydrothermal stability is good below 130 °C, but the ionic impurities in steam crystalized on particle surface can accelerate the degradation. Oxidative degradation is the most harmful, which starts at a lower temperature of 70–80 °C with the formation of aldehyde. The existence of H2O in atmosphere can alleviate the oxidative and CO2-induced degradations. The employed sorbent has a very low attrition index of 0.05, which is 1–2 orders lower than typical commercial fluidized bed catalysts. Based on the results of stability evaluation, some design suggestions for proper utilization of this sorbent or other similar resin-based sorbents have been provided in an industrial CFB-TSA process.
- Bettersizer 2600
De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compounds
DOI: 10.1016/j.foodhyd.2023.109498 Read ArticleShihezi University | 2024The current study aimed to prepare the complexes between debranched-waxy corn starch and chitosan polymers (DBS-CS), and then investigated their corresponding structural characteristics, rheological property and potent application in Pickering emulsion. The results indicated that the existence of chitosan significantly inhibited starch short-range molecular rearrangement for all DBS-CS samples, which was manipulated by both debranching treatment and chitosan content. Interestingly, this is the first study to reveal that the outstanding peak at 1.8 ppm in 1H NMR spectrum for sample DBS-CS was gradually shifted towards a lower-field region following an increased chitosan content. Moreover, the debranching treatment shifted the crystallinity pattern from A-type to B-type and the relative crystallinity of DBS-CS decreased gradually with the increased content of CS. All samples had a pseudoplastic fluid and shear-thinning behavior with an enhanced shear resistance following the complexation. The DBS-CS was applied in a Pickering emulsion for showing a greater emulsifying stability and a lower gel strength than native NS-CS prepared emulsion. Importantly, the encapsulation ability of curcumin in the DBS-CS emulsion was significantly improved, followed by an increase of 15.45% for its corresponding bioavailability compared to the control. Therefore, this study might highlight a potential carrier for delivering the bioactive substances in a green pattern. - Bettersizer 2600
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
DOI: 10.1016/j.foodhyd.2023.109420 Read ArticleGansu Agricultural University | 2024Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 °C to 95 °C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 μmol/g to 18.06 μmol/g) and maintained β-sheet content of gluten compared with gluten alone at 95 °C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 °C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.
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