Experimental investigation of the drainage characteristic and stability mechanism of gel-stabilized foam used to extinguish coal fire

Shi, Qi; Qin, Botao; Xu, Yizhen; Hao, Mingyue; Shao, Xu; Zhuo, Hui

doi:10.1016/j.fuel.2021.122685

Cited by 37 publications

(9 citation statements)

References 39 publications

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“…Gel foams with the dual characteristics of gel and foam have a viscoelastic texture different from that of liquid foams (Fan et al., 2023). The hydration and network structure of the gel agent effectively prevent the drainage of the foam and improve the ability of the liquid film to resist external interference (Sheng et al., 2023; Shi, Qin, et al., 2022). Meanwhile, the elastic film and polymer network structure effectively restrict the movement of bubbles, thereby preventing coalescence and disproportionation, ultimately resulting in a gel foam with superior strength and stability.…”

Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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“…Sci. 2023, 13, 4574 2 of 16 For a long time, coal fire has been one of the main hazards in underground coal mining workplaces, and the spontaneous combustion of residual coal in gob is the main contributor to coal fire [6,7]. The main internal factor of coal spontaneous combustion is the spontaneous combustion propensity of coal, while the factor determining the spontaneous combustion propensity of coal is the coal petrographic composition [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Determination of Hazardous Zone of Coal Spontaneous Combustion in Ultra-Long Working Face Based on the Gob Porosity Evolution and Flow Field Distribution

Xie

Wang

et al. 2023

Applied Sciences

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Coal fire remains one of the main hazards of underground work. Spontaneous coal fires cause serious casualties and property losses. At present, most of the studies on coal spontaneous combustion have been conducted on working faces shorter than 200 m. However, the ultra-long working face gob of shallow buried coal seam is much larger, the distribution of its flow field is more complex, and, thus, risk of spontaneous combustion in the gob is higher. Exploring the evolution law of the gob flow field of ultra-long working face to quickly determine the range of the coal spontaneous combustion hazardous zone is of great significance to the safe production of similar mines. In this study, the gas flow field distribution in the gob of an ultra-long working face was measured by buried pipeline method and oxygen concentration was used as the index. It is found that the oxygen concentration decreases with the advance of the working face. Based on the flow field distribution, the oxidation zone of the gob was determined. Meanwhile, a three-dimensional (3D) numerical model of the working face was established, and the overlying stratum collapse and porosity evolution in the gob were simulated using the particle flow software, PFC3D discrete element software, for the porosity distribution law of the gob. The obtained porosity data were then imported into FLUENT using the custom function UDF to construct a 3D grid model. The flow field distribution in the gob was then numerically simulated for the seepage and migration law of the wind flow in the gob. The results reveal an arch-shaped wind flow field distribution with a swirl shape on the intake airway side. In the strike direction, the wind flow gradually becomes weaker with the advance of the working face. In the dip direction, the wind flow seepage range on the return airway side is obviously higher than that on the intake airway side. In the vertical direction, the wind flow range in the upper gob is larger than that in the middle and lower gob. The spontaneous combustion and oxidation zone of the gob is determined to be at 140.4–313.3 m on the intake airway side, 201.2–351.6 m in the middle of the gob, and 153.2–328.1 m on the return airway side. Finally, the residual coal distribution was superimposed onto the oxygen concentration distribution to obtain the spontaneous residual coal combustion hazardous zone in the gob.

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“…Additionally, they are susceptible to generating toxic and harmful gases such as HCl and NH 3 , which pose a threat to the health of the staff. Chemical inhibitors are predominantly antioxidants, which can be divided into free radical scavengers, hydroperoxide decomposers, free radical quenchers, metal chelating agents, and so forth . Their mechanism is to inert reactive free radicals, which can fundamentally inhibit the COLT. ,, Li et al proposed 2,2,6,6-tetramethyl-1-piperidine-noxyl (TEMPO), butylated hydroxytoluene, VC, triphenyl phosphite, edetic acid, and phytic acid as new inhibitors from the perspective of inhibiting chain reactions, which showed that they all have certain inhibiting effects and TEMPO had the best inhibiting effects .…”

Section: Introductionmentioning

confidence: 99%

Experimental and Quantum Chemical Study on the Inhibition Characteristics of Glutathione to Coal Oxidation at Low Temperature

Huo

Zhu

2022

ACS Omega

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In response to the frequent occurrence of coal spontaneous combustion accidents, this paper proposes to use glutathione (GSH) as an inhibitor to inhibit the coal oxidation at low temperature. Based on the gas production of oxidation, thermogravimetric analysis, electron spin resonance, and in situ Fourier infrared transform spectroscopy experiments, it is known that GSH has a good inhibiting effect on lignite, long-flame coal, and fatty coal. The optimal action temperature of GSH is 60–150 °C, which can effectively slow down the weight loss and exothermic process and reduce the gas production of CO and CO 2 . Compared with the raw coal, the GSH-treated coal samples possess higher crossing point temperature and lower reactive group content. Subsequently, quantum chemical calculations are performed using density functional theory. The results demonstrate that the inhibiting mechanism of GSH is inerting the reactive radicals in coal and converting them into more stable compounds. Meanwhile, the activation energy of the reaction between GSH and each reactive radical is small, and all of them can occur at room temperature and pressure. This study lays the groundwork for future development of inhibitors.

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Experimental investigation of the drainage characteristic and stability mechanism of gel-stabilized foam used to extinguish coal fire

Cited by 37 publications

References 39 publications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Determination of Hazardous Zone of Coal Spontaneous Combustion in Ultra-Long Working Face Based on the Gob Porosity Evolution and Flow Field Distribution

Experimental and Quantum Chemical Study on the Inhibition Characteristics of Glutathione to Coal Oxidation at Low Temperature

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