No abstract

The low-low temperature electrostatic precipitator (LLT-ESP) has been developed recently to improve the performance of traditional low temperature electrostatic precipitators. In this study, the particulate matter emission characteristics and removal efficiencies of were investigated on an LLT-ESP. Filterable particulate matter (FPM) was tested according to ISO standard 23210-2009, and condensable particulate matter (CPM) was tested according to U.S. EPA Method 202. The LLT-ESP showed excellent removal efficiency for FPM, with total FPM removal efficiencies of more than 99.9%. The removal efficiencies of FPM increased with the rising particulate diameter; for FPM2.5, removal efficiencies ranged from 96.5 to 98.2%. The LLT-ESP also showed remarkable removal efficiencies for CPM, with CPM removal efficiencies of more than 60.9%. The removal mechanism of CPM in the ESP was different from that of FPM. After the LLT-ESP, the quantity relationship between FPM and CPM reversed. For further reduced emission of PM for coal-fired power boiler units, more attention should be paid to the control of CPM. The load of the unit showed significant effects on CPM. CPM was generated more in lower unit loads for incomplete combustion of coal, and the organic fractions accounted for more than 65% of total CPM in the inlet flue gas of the LLT-ESP. SO4 2– was the main contributor of anions, and Cl– took second place. Na+ and Ca2+ were the main contributors of metal ions.

Salted duck egg yolk (SDEY) is one of the traditional pickled egg products in Asian countries, which suffers from the weight loss and deterioration of texture characteristics during storage. To better maintain the texture of SDEY, an edible coating based on whey protein isolate nanofibers (WPNFs) with glycerol (Gly) as a plasticizer and incorporating carvacrol (CA) as an antimicrobial agent was developed. Whey protein isolate (WPI, 5%) was used to self-assemble into WPNFs at 80 °C for 10 h. The particle size, zeta-potential and microstructure of WPNFs–CA emulsion were investigated to evaluate the distribution. Results proved that WPNFs–CA emulsion had smaller particle size and better distribution than WPI–CA emulsion. WPNFs–CA/Gly edible coating was then prepared based on WPNFs–CA emulsion. The WPNFs–CA/Gly edible coating exhibited higher antibacterial activity while the WPNFs–CA/Gly film had smooth and continuous surfaces and better transmittance compared with other samples. Furthermore, weight losses and textural properties changes of SDEYs with WPNFs–CA/Gly coating were evaluated. Results proved that salted duck egg yolks with WPNFs–CA/Gly coating exhibited lower weight losses. Textural properties were significantly improved by the WPNFs–CA/Gly coating on SDEYs than those uncoated samples. It was noted that the egg yolks coated with the WPNFs–CA/Gly coating had the lowest hardness increase rate (18.22%). Hence, WPNF-based coatings may have a good development prospect in the food industry.

A non-metal catalytic system consisting of dimethylglyoxime (DMG) and N-hydroxyphthal-A C H T U N G T R E N N U N G imide (NHPI) for the selective oxidation of hydrocarbons with dioxygen is described. The synergistic effect of DMG and NHPI ensures its efficient catalytic ability: 82.1% conversion of ethylbenzene with 94.9% selectivity for acetophenone could be obtained at 80 8C under 0.3 MPa of dioxygen in 10 h. Several hydrocarbons were efficiently oxidized to their corresponding oxygenated products under mild conditions.

Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on its well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, and antioxidant activity. In the present study, WPNF-based edible coatings with glycerol (Gly) as plastic and titanium dioxide nanotubes (TNTs) as antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than titanium dioxide nanoparticles (TNPs), but also increased interactions with WPNFs. The WPNF/TNT film had a smooth and continuous surface and was homogeneous with good mechanical properties. WPNF/TNT edible coatings (ECs) can help improve lipid peroxidation and antioxidant activity, limit microbial growth, reduce weight loss, and extend the shelf life of chilled beef. Given that the WPNF/TNT film components are low cost and show high antioxidant and antimicrobial activity, these optimized films have potential applications for various food products, including raw and chilled meat.