scholarly journals Recent results from deuterium experiments on the Large Helical Device and their contribution to fusion reactor development

2021 ◽  
Author(s):  
Masaki Osakabe ◽  
Hiromi Takahashi ◽  
Hiroshi Yamada ◽  
Kenji Tanaka ◽  
Tatsuya Kobayashi ◽  
...  
Keyword(s):  
High Temperature ◽  
Fusion Reactor ◽  
Point Of View ◽  
Negative Ion ◽  
Transport Barrier ◽  
Balance Study ◽  
Simultaneous Formation ◽  
Neutral Beam Injector ◽  
A New Technique ◽  
Mass Balance Study

Abstract In recent deuterium experiments on the Large Helical Device (LHD), we succeeded in expanding the temperature domain to higher regions for both electron and ion temperatures. Suppression of the Energetic particle driven resistive InterChange mode (EIC) by a moderate electron temperature increase is a key technique to extend the high temperature domain of LHD plasmas. We found a clear isotope effect in the formation of the Internal Transport Barrier (ITB) in high temperature plasmas. A new technique to measure the hydrogen isotope fraction was developed in the LHD in order to investigate the behavior of the isotope mixing state. The technique revealed that the non-mixing and the mixing states of hydrogen isotopes can be realized in plasmas. In deuterium plasmas, we also succeeded simultaneously realizing the formation of the Edge Transport Barrier (ETB) and the divertor detachment. It is found that Resonant Magnetic Perturbation (RMP) plays an important role in the simultaneous formation of the ETB and the detachment. Contributions to fusion reactor development from the engineering point of view, i.e. Negative-ion based Neutral Beam Injector (N-NBI) research and the mass balance study of tritium, are also discussed

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

A 90-day oral (dietary) toxicity and mass balance study of corn starch fiber in Sprague Dawley rats

2016 ◽  
Vol 97 ◽  
pp. 57-69 ◽  
Author(s):  
Christine M. Crincoli ◽  
Andrey I. Nikiforov ◽  
Marisa O. Rihner ◽  
Elizabeth A. Lambert ◽  
Melanie A. Greeley ◽  
...  
Keyword(s):  
Mass Balance ◽  
Corn Starch ◽  
Sprague Dawley ◽  
Balance Study ◽  
Sprague Dawley Rats ◽  
Dietary Toxicity ◽  
Mass Balance Study

Development of high-voltage negative ion based neutral beam injector for fusion devices

2021 ◽  
Author(s):  
Oleg Sotnikov ◽  
Alexander Ivanov ◽  
Yu I Belchenko ◽  
Alexander I Gorbovsky ◽  
Petr Deichuli ◽  
...  
Keyword(s):  
High Voltage ◽  
Negative Ion ◽  
Neutral Beam ◽  
Neutral Beam Injector

Fibre-Matrix Interface Development during High Temperature Exposition of Long Fibre Reinforced SiOC Matrix

2013 ◽  
Vol 592-593 ◽  
pp. 401-404
Author(s):  
Zdeněk Chlup ◽  
Martin Černý ◽  
Adam Strachota ◽  
Martina Halasova ◽  
Ivo Dlouhý
Keyword(s):  
High Temperature ◽  
Crack Formation ◽  
Fracture Behaviour ◽  
Point Of View ◽  
Reinforced Composites ◽  
Matrix Interface ◽  
Significant Damage ◽  
The Matrix ◽  
Fibre Matrix ◽  
Fibre Reinforced Composites

The fracture behaviour of long fibre reinforced composites is predetermined mainly by properties of fibre-matrix interface. The matrix prepared by pyrolysis of polysiloxane resin possesses ability to resist high temperatures without significant damage under oxidising atmosphere. The application is therefore limited by fibres and possible changes in the fibre matrix interface. The study of development of interface during high temperature exposition is the main aim of this contribution. Application of various techniques as FIB, GIS, TEM, XRD allowed to monitor microstructural changes in the interface of selected places without additional damage caused by preparation. Additionally, it was possible to obtain information about damage, the crack formation, caused by the heat treatment from the fracture mechanics point of view.

Study of the Fe-Ti/W system for joining applications in high-temperature fusion reactor components

2016 ◽  
Vol 108 ◽  
pp. 48-54 ◽  
Author(s):  
J. de Prado ◽  
M. Sánchez ◽  
P. Alvaredo ◽  
E. Gordo ◽  
A. Ureña
Keyword(s):  
High Temperature ◽  
Fusion Reactor

scholarly journals Dynamics of Microbial Inactivation and Acrylamide Production in High-Temperature Heat Treatments

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2535
Author(s):  
Jose Lucas Peñalver-Soto ◽  
Alberto Garre ◽  
Arantxa Aznar ◽  
Pablo S. Fernández ◽  
Jose A. Egea
Keyword(s):  
High Temperature ◽  
Food Safety ◽  
High Temperatures ◽  
Processing Parameters ◽  
Temperature Treatment ◽  
Heat Treatments ◽  
Microbial Inactivation ◽  
Point Of View ◽  
High Temperature Treatment ◽  
Microbiological Safety

In food processes, optimizing processing parameters is crucial to ensure food safety, maximize food quality, and minimize the formation of potentially toxigenic compounds. This research focuses on the simultaneous impacts that severe heat treatments applied to food may have on the formation of harmful chemicals and on microbiological safety. The case studies analysed consider the appearance/synthesis of acrylamide after a sterilization heat treatment for two different foods: pureed potato and prune juice, using Geobacillus stearothermophilus as an indicator. It presents two contradictory situations: on the one hand, the application of a high-temperature treatment to a low acid food with G. stearothermophilus spores causes their inactivation, reaching food safety and stability from a microbiological point of view. On the other hand, high temperatures favour the appearance of acrylamide. In this way, the two objectives (microbiological safety and acrylamide production) are opposed. In this work, we analyse the effects of high-temperature thermal treatments (isothermal conditions between 120 and 135 °C) in food from two perspectives: microbiological safety/stability and acrylamide production. After analysing both objectives simultaneously, it is concluded that, contrary to what is expected, heat treatments at higher temperatures result in lower acrylamide production for the same level of microbial inactivation. This is due to the different dynamics and sensitivities of the processes at high temperatures. These results, as well as the presented methodology, can be a basis of analysis for decision makers to design heat treatments that ensure food safety while minimizing the amount of acrylamide (or other harmful substances) produced.

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