BeDensi AR은 파우더 안식각 테스트의 정밀도를 위해 세심하게 제작되었습니다. 이 측정은 특정 조건에서 파우더 콘의 경사진 면이 만들어내는 각도를 의미하며 파우더 유동성을 나타내는 중요한 지표입니다. 휴면 각도가 작을수록 유동성이 더 좋습니다. 휴면 각도를 이해하는 것은 분말 재료의 취급과 관련된 공정을 평가하고 최적화하는 데 필수적입니다.
특징 및 장점
- ● 측정: 휴식 각도
- ● USP 및 Ph.Eur. 표준 준수
개요
1. 휴식 각도
BeDensi AR은 파우더 휴면각 테스트의 정밀도를 위해 세심하게 제작되었습니다. 이 측정은 특정 조건에서 파우더 콘의 경사진 면이 만들어내는 각도를 의미하며 파우더 유동성을 나타내는 중요한 지표입니다. 휴면 각도가 작을수록 유동성이 더 좋습니다. 휴면 각도를 이해하는 것은 분말 재료의 취급과 관련된 공정을 평가하고 최적화하는 데 필수적입니다.
2. 측정 절차
- 휴식 각도
| 휴식 각도(°) | 흐름 속성 |
| ≤ 25 | 우수 |
| 25 - 30 | 양호 |
| 30 - 40 | 통과 가능 |
| ﹥ 40 | 매우 나쁨 |
휴식 각도에 따른 유동성 평가
3. 적용 예
코팅, 세라믹, 실리카, 활성탄, 분유와 같은 재료를 포함한 광범위한 산업 분야에서 분말의 유동성을 BeDensi AR로 특성화합니다.
BeDensi AR을 활용하면 다양한 샘플을 포괄적으로 평가할 수 있으며, 각 샘플은 측정된 각도에 따라 고유한 특성을 갖습니다. 이 분석은 다양한 애플리케이션에서 공정을 최적화하고 제품 품질을 향상시키는 데 유용한 도구로 사용됩니다.
| 샘플 | 휴식 각도 | 유동성 |
| 라주라이트 안료 | 21° | 우수 |
| 세라믹 파우더 | 28° | 양호 |
| SiO2 분말 | 34° | 통과 가능 |
| 활성탄 | 39° | 통과 가능 |
| 밀크 파우더 | 46° | 매우 나쁨 |
4. 산업 솔루션
세라믹 분말 유동성 최적화를 지원합니다.
3D 프린팅 산업에서 ZrO2 분말을 층별로 소결하거나 융합하여 복잡한 구조를 정밀하게 형성할 수 있습니다. 따라서 ZrO2 분말의 유동성은 바인더 제트 3D 프린팅에 적합한 재료를 합성하는 데 중요한 요소입니다.
이 응용 사례에서 ZrO2 분말의 유동성을 평가하기 위해 BeDensi AR을 사용하여 잔류 각도를 측정했습니다. 그래프의 결과는 ZrO2 가 다른 두 가지 유형의 유동제와 비교했을 때 가장 작은 휴면 각도를 나타내며 우수한 유동성을 나타냅니다. 이 결론은 3D 프린팅 시 파우더의 거동을 개선하기 위한 최적의 유동제를 선택하는 데 도움이 됩니다.
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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