Numerical analysis on combustion process and sodium transformation behavior in a 660 MW supercritical face-fired boiler purely burning high sodium content Zhundong coal

2020 ◽  
Vol 93 (2) ◽  
pp. 450-462
Author(s):  
Zhizhong Kang ◽  
Xian Ding
Keyword(s):  
Numerical Analysis ◽  
Combustion Process ◽  
Sodium Content ◽  
Transformation Behavior ◽  
High Sodium ◽  
Zhundong Coal

Research on Sodium Removal from Zhundong Coal

2013 ◽  
Vol 734-737 ◽  
pp. 614-618 ◽  
Author(s):  
Chuan Chen ◽  
Shou Yu Zhang ◽  
Da Zhong Shi ◽  
Jun Fu Lv ◽  
Da Hai Liu ◽  
...  
Keyword(s):  
Influencing Factor ◽  
Heating Surface ◽  
Sodium Content ◽  
Processing Conditions ◽  
High Sodium ◽  
Sodium Removal ◽  
Zhundong Coal ◽  
Effects Of Temperature ◽  
The Right ◽  
Coal Reserves

Zhundong area in Xinjiang Uygur Autonomous Regions, China is rich in subbituminous coal reserves. Zhundong coal is characteristic of low mining cost and fine reactivity. However, the serious slagging and fouling occurring on the heating surface because of the high sodium content of Zhundong coal leads to very dangerous and uneconomical operation of Zhundong coal-burning boilers. Here, A method using a washing solution to remove sodium from the coal is presented and the effects of temperature, pressure and washing solution amount on the sodium removal from Zhundong coal was investigated. The experimental results show that the temperature employed is the main influencing factor for sodium removal and pressure has little influence on the results. After treatment with the right processing conditions, the upgraded Zhundong coal with the sodium content below 2% (based on ash yield) is obtained and the sodium removal efficiency is higher than 70%.

Wear behavior of polyamide 11 reinforced with titanate nanotubes

2021 ◽  
pp. 089270572110133
Author(s):  
Ayrton Alef Castanheira Pereira ◽  
José Roberto Moraes d’Almeida
Keyword(s):  
Wear Behavior ◽  
Roughness Parameter ◽  
Sodium Content ◽  
Titanate Nanotubes ◽  
Wear Performance ◽  
Polyamide 11 ◽  
High Sodium ◽  
Parameter Variations ◽  
Key Factor ◽  
Open Question

Besides polyamide 11 (PA 11) outstanding properties, wear performance is considered a key factor for its continued widespread use. TiTanate NanoTubes (TTNT) have a huge potential as reinforcement in polymer matrix nanocomposites, and although nanotubes reinforcement capacity is well understood, its effect on tribological characteristics is still an open question. Thus, the present work has as objective to study the wear behavior of PA 11 and its nanocomposites, highlighting TTNT loading, functionalization and sodium content effects. Seeking the possibility to tailor properties, surface topography is investigated. Based on parameter classification, correlation and functional sense, an ideal roughness parameter set is defined. By taking measurements in X- and Y-axis, parameter variations and sensibility are also analyzed. From the results, maximum wear resistance can be reached in functionalized samples with low TTNT loading and high sodium content. Some roughness parameters demonstrate a moderate to strong correlation with wear performance. Parameter variations are mainly attributed to the non-stationarity of the surface.

scholarly journals Controlling the Formation of Sodium/Black Phosphorus Intercalation Compounds Towards High Sodium Content

2021 ◽  
Author(s):  
Katharina Werbach ◽  
Christian Neiss ◽  
Alexander Müllner ◽  
Gonzalo Abellán ◽  
Daria Setman ◽  
...  
Keyword(s):  
Sodium Content ◽  
Black Phosphorus ◽  
Intercalation Compounds ◽  
High Sodium

scholarly journals Sodium Levels of Processed Meat in Australia: Supermarket Survey Data from 2010 to 2017

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1686 ◽  
Author(s):  
Emalie Sparks ◽  
Clare Farrand ◽  
Joseph Santos ◽  
Briar McKenzie ◽  
Kathy Trieu ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Meat Products ◽  
Monitoring And Evaluation ◽  
Sodium Content ◽  
World Health ◽  
Processed Meat ◽  
High Sodium ◽  
Processed Meats ◽  
Health Organization ◽  
Health Dialogue

High sodium intake increases blood pressure and consequently increases the risk of cardiovascular diseases. In Australia, the best estimate of sodium intake is 3840 mg sodium/day, almost double the World Health Organization (WHO) guideline (2000 mg/day), and processed meats contribute approximately 10% of daily sodium intake to the diet. This study assessed the median sodium levels of 2510 processed meat products, including bacon and sausages, available in major Australian supermarkets in 2010, 2013, 2015 and 2017, and assessed changes over time. The median sodium content of processed meats in 2017 was 775 mg/100 g (interquartile range (IQR) 483–1080). There was an 11% reduction in the median sodium level of processed meats for which targets were set under the government’s Food and Health Dialogue (p < 0.001). This includes bacon, ham/cured meat products, sliced luncheon meat and meat with pastry categories. There was no change in processed meats without a target (median difference 6%, p = 0.450). The new targets proposed by the current government’s Healthy Food Partnership capture a larger proportion of products than the Food and Health Dialogue (66% compared to 35%) and a lower proportion of products are at or below the target (35% compared to 54%). These results demonstrate that voluntary government targets can drive nutrient reformulation. Future efforts will require strong government leadership and robust monitoring and evaluation systems.

scholarly journals The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

2018 ◽  
Vol 21 (0) ◽  
Author(s):  
Claudia Fieira ◽  
João Francisco Marchi ◽  
Daiana Marafão ◽  
Alexandre da Trindade Alfaro
Keyword(s):  
Sodium Chloride ◽  
Starter Culture ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Starter Cultures ◽  
Partial Replacement ◽  
High Sodium ◽  
Cured Meat ◽  
The Impact

Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl2 and CaCl2. Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl2, CaCl2, KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product.

scholarly journals Sodium intake and dietary sources of sodium in undergraduate students from Novi Sad, Serbia

2016 ◽  
Vol 73 (7) ◽  
pp. 651-656 ◽  
Author(s):  
Jelena Jovicic-Bata ◽  
Maja Grujicic ◽  
Slavica Radjen ◽  
Budimka Novakovic
Keyword(s):  
Undergraduate Students ◽  
Sodium Intake ◽  
Sodium Content ◽  
Bakery Products ◽  
Food Groups ◽  
High Sodium ◽  
Dietary Recall ◽  
Novi Sad ◽  
The University ◽  
Total Sodium

Background/Aim. Data on sodium intake and sources of sodium in the diet in Serbia are limited. The aim of this study was to estimate the sodium intake and identify the sources of sodium in the diet of undergraduate students attending the University of Novi Sad. Methods. Students completed a questionnaire to gather data on their gender, age and university faculty attended, and then a 24 h dietary recall. The sodium intake of the students was calculated using the dietary recall data and data on the sodium content of foods. The contribution of different food groups as well as of specific foodstuffs to the total sodium intake was calculated. Results. The mean estimated sodium intake of the students was 3,938.5 ? 1,708.1 mg/day. The sodium intake of 89.1% of the surveyed students exceeded the guideline for sodium intake, the majority of the sodium coming from processed foods (78.9% of the total sodium intake). The food groups that contributed the most to the total sodium intake of the students were meat and meat products (21.7%) and cereals and cereal-based products (18.6%). Bread and other bakery products were responsible for 13.1% of the total sodium intake. Conclusion. High sodium intake in students of the University of Novi Sad puts them at high risk of developing high blood pressure. The food industry should work towards reformulating products with high sodium content, especially bread and other bakery products. Efforts should be taken to reduce sodium intake among undergraduate students in Novi Sad.

scholarly journals Repercussão do tratamento hemodialítico na vida dos pacientes com insuficiência renal crônica no Sertão Paraibano

2016 ◽  
Vol 6 (4) ◽  
pp. 01
Author(s):  
Tiago Rozendo Evangelista ◽  
Antônio Ricardo Lisboa ◽  
Antônia Elinaide Ferreira Dantas ◽  
Itatyane Batista de Oliveira ◽  
Elvira Uchoa dos Anjos
Keyword(s):  
Renal Failure ◽  
Chronic Renal Failure ◽  
Family Background ◽  
Human Subjects ◽  
Structured Interview ◽  
Sodium Content ◽  
World Population ◽  
High Sodium ◽  
Health Council ◽  
Number Of Patients

<p>A Insuficiência Renal Crônica (IRC) é uma doença crônica, progressiva, debilitante, que causa incapacidades e que apresenta alta taxa de mortalidade, sendo que a incidência e prevalência têm aumentado ainda mais na população mundial, relacionada a histórico familiar, sedentarismo, dieta com alto teor de sódio, assim como taxas alteradas de ureia e creatinina, bem como outros fatores que se relacionam com a história clínica e individual. O número de pacientes em tratamento hemodialítico vem aumentando gradualmente ao longo dos anos, sendo a hemodiálise o tratamento mais comum, os pacientes vivenciam mudanças bruscas na sua vida influenciando de forma considerável na qualidade de vida do portador de IRC. O presente trabalho tem como objetivo avaliar a repercussão do tratamento hemodialítico na vida dos pacientes com Insuficiência Renal Crônica. A pesquisa foi realizada no Centro de Hemodiálise do Hospital Regional de Cajazeiras. Os dados foram coletados após a aprovação do CEP, sob o protocolo nº1.515.907. Para a coleta de dados foi utilizado um roteiro de entrevista semiestruturado contendo informações a respeito de fatores sócios demográficos, bem como questões pertinentes ao tratamento hemodialítico. Os dados qualitativos foram organizados conforme a técnica e análise de dados de LEFEVRE; LEFEVRE e analisados mediante leitura pertinente. A pesquisa seguiu a Resolução 466/12 do Conselho Nacional de Saúde que trata de pesquisas desenvolvidas com seres humanos. A hemodiálise repercute de forma significativa na vida do portador de DRC, influenciando de várias maneiras desde aspectos clínicos, como social, financeiro e emocional.</p><p><strong><em>Impact of hemodialysis in the lives of patients with chronic renal failure in Paraiba Hinterland</em></strong></p><p><strong>Abstract </strong>Chronic Renal Failure (CRF) is a chronic, progressive, debilitating disease which causes disabilities and has a high mortality rate, and the incidence and prevalence have increased even more in the world population, related to family background, physical inactivity, diet high sodium content, as well as altered rates of urea and creatinine and other factors that are related to clinical and personal history. The number of patients in hemodialytic treatment has been increasing gradually over the years, in which hemodialysis is the most common treatment. Patients experience sudden changes in their lives influencing considerably in the quality of life of the IRC carrier. To assess the repercussion of hemodialytic treatment in the lives of patients with Chronic Renal Failure. The research was conducted in the Hemodialysis Center at Regional Hospital of Cajazeiras. For the data collection a semi-structured interview guide was used, containing information about social and economic factors, as well as issues related to hemodialytic treatment. The qualitative data were organized according to the technique and data analysis of LEFEVRE; LEFEVRE and analyzed through relevant reading. The research followed the Resolution 466/12 of the National Health Council, which deals with researches conducted on human subjects. A better understanding and characterization of the factors related to the repercussion of the hemodialytic treatment in the lives of the patients affected by Chronic Renal Failure.</p>

Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

2019 ◽  
Vol 26 (2) ◽  
pp. 123-131 ◽  
Author(s):  
Isabela Rodrigues ◽  
Letícia A Gonçalves ◽  
Francisco AL Carvalho ◽  
Manoela Pires ◽  
Yana JP Rocha ◽  
...  
Keyword(s):  
Water Activity ◽  
Emulsion Stability ◽  
Direct Reduction ◽  
Salt Content ◽  
Meat Product ◽  
Meat Products ◽  
Sodium Content ◽  
Salt Reduction ◽  
High Sodium ◽  
Hot Dog

High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant changes from the original product. The aim of this work was to understand salt reduction in fat-reduced (10 g fat/100 g product) hot dog sausages. Five NaCl concentrations were tested: 1% (F1), 1.25% (F1.25), 1.50% (F1.50), 1.75% (F1.75) and 2% (F2 – control). Proximate composition, sodium content, water activity, pH, emulsion stability, color, texture, scanning electron microscopy results and sensory attributes (just-about-right and acceptance tests) were assessed. Emulsion stability decreased ( P < 0.05) with salt reduction. Salt reduction increased water activity. Microscopic images showed a more compact matrix with the decrease in salt content. Sausages with the minimum (F1) and maximum (F2) amounts of salt were less accepted by consumers. A reduction of 26.8% of sodium can be obtained (with the formulation F1.25), allowing the labeling of sodium-reduced sausage and with acceptance by consumers.

Sign in / Sign up

Export Citation Format

Share Document