Characteristics of gas pressure change during the freezing process of gas-containing coal

To investigate the characteristics of gas pressure changes during the freezing of gas-containing composite coal, an experimental device for determining the freezing response characteristics of gas-containing coal was independently designed. Coal samples with different firmness coefficients from the No. 3 coal seam in Yuxi Coal Mine in Jincheng, Shanxi Province, were selected to determine the different freezing response characteristics. The gas pressure evolved under different temperatures (-10 °C-15 °C-20 °C-25 °C-30 °C) and different adsorption equilibrium pressures (1.0 MPa, 1.5 MPa, 2.0 MPa). The research results reveal that, during the freezing process of the gas-containing coal sample, the gas pressure in the coal sample tank changed as a monotonously decreasing function and underwent three stages: rapid decline, decline, and slow decline. The relationship between the gas pressure of the coal sample tank and the freezing time is described by a power function. Low temperatures promoted gas adsorption. As the freezing temperature decreased, the decrease of gas pressure in the coal sample tank became faster. During the freezing process, the adsorption capacity of soft coal was larger, and the gas pressure of soft coal was lower.

Experimental Study on the Effect of Freezing and Thawing on the Shear Strength of the Frozen Soil in Qinghai-Tibet Railway Embankment

The direct shear tests of different dry density and moisture content samples at different temperatures of the frozen soil in the Qinghai-Tibet Railway embankment between Tanggula South and Anduo section were carried out to analyze the influence rules of each experimental factor on the mechanical properties of frozen soil during the freeze-thaw process. The results show the following. (1) When the frozen soil temperature is below 0°C and continues to drop during the freezing and thawing process, each sample shows the law of a significant increase in cohesion and a slight decrease in the internal friction angle. In the meantime, the cohesion obtained during the thawing process of the sample at the same temperature point is higher than that obtained during the freezing process. In contrast, the internal friction angles exhibit an opposite law, where the internal friction angle during the melting process is lower than the internal friction angle during the freezing process. After freezing-thawing action, it deserves to be mentioned that the cohesion increases slightly while the internal friction angles present a slight decrease trend compared to the initial state. (2) With the decrease in temperature and the gradual increase in cohesion, the temperature curve can be divided into a fast-growing section from 0 to −2°C, a slow-growing section from −2 to −8°C, and a second fast-growing section from −8 to −10°C owing to the combined effect of the pressure-thawing action and ice-water phase change. In addition, the rate of decrease in the internal friction angle also shows a similar pattern. (3) The cohesion and the internal friction angle of samples both tend to increase first and then decrease with the rise of the initial moisture content, and the critical initial moisture content is near the optimal moisture content of 15%. (4) Both the cohesion and the internal friction angle of the samples increase with dry density growth. The growth rate of cohesion will gradually increase as the temperature decreases. Moreover, the growth rate of cohesion of low dry density samples is more susceptible to temperature, while the internal friction angle growth rate is not affected by temperature.

Investigation of Salt-Frost Heaving Rules and Mechanical Properties of Chlorite Saline Soil along the Duku Highway under Freezing-Thawing Action

Aiming to investigate salt-frost heaving rules and the mechanical properties of natural saline soil along the Duku Highway subjected to multiple freezing-thawing cycles, we collected natural saline soil samples from the alluvial-proluvial plain in front of the Dushanzi Mountain at the starting point of the Duku Highway. Then, we conducted mineral composition analysis tests, essential laboratory physical property measurement, large scale multiple freezing-thawing cyclic salt-frost heaving tests, shear strength tests, and unconfined compressive strength tests on the samples. According to the test results presented, the collected saline soil differed from saline soil in other regions and fell into “chlorite saline soils.” As the number of freezing-thawing cycles increased, the overall salt-frost heaving capacity increased and then decreased in the freezing process but first reduced and then increased in the thawing process. Thus, the salt-frost heaving capacity was cumulative in freezing/thawing cycles. The peak salt-frost heaving capacity reached a maximum after 1 freezing-thawing cycle and then dropped drastically and fluctuated regularly. After 6 freezing-thawing cycles, the displacement deformation and time formed a new equilibrium. After 7 freezing-thawing cycles, the displacement and deformation of the soil no longer appear negative. As the number of freezing-thawing cycles increased, the cohesive force of saline soil first increased and then dropped steadily, the internal friction angle first dropped and then increased steadily, and the unconfined shear strength first increased and then decreased. These research results provided data supporting the prevention and controlling highway saline soil disasters with insightful references for the other projects in this region.

Patterning Configuration of Surface Hydrophilicity by Graphene Nanosheet towards the Inhibition of Ice Nucleation and Growth

Freezing of liquid water occurs in many natural phenomena and affects countless human activities. The freezing process mainly involves ice nucleation and continuous growth, which are determined by the energy and structure fluctuation in supercooled water. Herein, considering the surface hydrophilicity and crystal structure differences between metal and graphene, we proposed a kind of surface configuration design, which was realized by graphene nanosheets being alternately anchored on a metal substrate. Ice nucleation and growth were investigated by molecular dynamics simulations. The surface configuration could induce ice nucleation to occur preferentially on the metal substrate where the surface hydrophilicity was higher than the lateral graphene nanosheet. However, ice nucleation could be delayed to a certain extent under the hindering effect of the interfacial water layer formed by the high surface hydrophilicity of the metal substrate. Furthermore, the graphene nanosheets restricted lateral expansion of the ice nucleus at the clearance, leading to the formation of a curved surface of the ice nucleus as it grew. As a result, ice growth was suppressed effectively due to the Gibbs–Thomson effect, and the growth rate decreased by 71.08% compared to the pure metal surface. Meanwhile, boundary misorientation between ice crystals was an important issue, which also prejudiced the growth of the ice crystal. The present results reveal the microscopic details of ice nucleation and growth inhibition of the special surface configuration and provide guidelines for the rational design of an anti-icing surface.

Alternative location determination of frozen tuna industry using analytical hierarchy process (AHP)

Tuna is a large pelagic fish that is widely found in Indonesian waters as one of the countries that have an important role in global tuna production. Moreover, tuna has the potential to be processed into frozen tuna. The added value as the result of the freezing process will increase the economic value of this product. Thus, it makes frozen tuna potential to be developed into an industry. One of the things that need to be considered in the establishment of an industry is location determination. The study was aimed to determine an alternative location for the frozen tuna industry in Banda Aceh city will be done. The method used in this research is the Analytical Hierarchy Process (AHP). The criteria used are Tuna Fish Production, Human Resources, Transportation Access, Institutional Support, and Availability of Infrastructure. The alternative location that will be determined is Kuta Alam Sub-district, Kuta Raja Sub-district, Meuraxa Sub-district, and Syiah Kuala Sub-district. The calculation result using the AHP method indicates that that the most appropriate location for the establishment of the frozen tuna industry is Kuta Alam Sub-districts with a weight of 0.428, thus the district was chosen as the best location for the establishment of the frozen tuna industry.

The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream

The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream mixes and partial replacement of inulin with apple fiber on the physicochemical properties, viability of probiotic cultures and organoleptic properties of sheep’s milk ice cream stored at −22 °C for 21 days. The addition of apple fiber reduced the pH value of ice cream mixes before fermentation. In ice cream mixes and ice cream with apple fiber, the lactic acid content was higher by 0.1–0.2 g L−1 than in their equivalents with inulin only. These differences persisted during the storage of the ice cream. After fermentation of the ice mixes, the bacterial cell count ranged from 10.62 log cfu g−1 to 12.25 log cfu g−1. The freezing process reduced the population of probiotic bacteria cells in ice cream with inulin from 0.8 log cfu g−1 in ice cream with Lactobacillus acidophilus, 1.0 log cfu g−1 in ice cream with Lacticaseibacillus paracasei and 1.1 log cfu g−1 in ice cream with Lacticaseibacillus casei. Freezing the varieties with apple fiber also resulted in a reduction of viable bacterial cells from 0.8 log cfu g−1 in ice cream with L. paracasei and Lb. acidophilus to 1 log cfu g−1 in ice cream with L. casei, compared to the results after fermentation. The highest percentage overrun was determined in ice cream with L. paracasei and Lb. acidophilus. Ice cream with L. casei was characterized by significantly lower overrun on the 7th and 21st days of storage. Although L. paracasei ice cream had the highest overrun, it did not cause a significant reduction in the probiotic population during storage. After seven days of storage, the first drop differed significantly depending on the type of bacteria used for fermentation of the mixture and the addition of apple fiber. L. casei ice cream had a longer first drop time than L. paracasei and Lb. acidophilus ice cream. Partial replacement of inulin with apple fiber resulted in a significant darkening of the color of ice cream mixes. Depending on the type of bacteria used for fermentation, the addition of apple fiber decreased the value of the L* parameter. Ice cream mixes and ice cream with inulin and apple fiber were characterized by a high proportion of yellow. Partial replacement of inulin with apple fiber reduced the hardness of ice cream compared to inulin-only ice cream. Moreover, the panelists found that ice cream with inulin was characterized by a sweeter taste than ice cream with apple fiber. Moreover, the addition of apple fiber favorably increased the flavor and aroma perception of the mango-passion fruit. Therefore, the milk of Olkuska sheep could be successfully used for the production of symbiotic dairy ice cream.

The Temperature Field Evolution and Water Migration Law of Coal under Low-Temperature Freezing Conditions

This study examines the evolution law of the coal temperature field under low-temperature freezing conditions. The temperature inside coal samples with different water contents was measured in real-time at several measurement points in different locations inside the sample under the condition of low-temperature medium (liquid nitrogen) freezing. The temperature change curve was then used to analyse the laws of temperature propagation and the movement of the freezing front of the coal, which revealed the mechanism of internal water migration in the coal under low-temperature freezing conditions. The results indicate that the greater the water content of the coal sample, the greater the temperature propagation rate. The reasons for this are the phase change of ice and water inside the coal during the freezing process; the increase in the contact area of the ice and coal matrix caused by the volume expansion; and the joint action of the two. The process of the movement of the freezing front is due to the greater adsorption force of the ice lens than that of the coal matrix. Thus, the water molecules adsorbed in the unfrozen area of the coal matrix migrate towards the freezing front and form a new ice lens. Considering the temperature gradient and water content of the coal samples, Darcy’s permeation equation and water migration equation for the inside of the coal under freezing conditions were derived, and the segregation potential and matrix potential were analysed. The obtained theoretical and experimental results were found to be consistent. The higher the water content of the coal samples, the smaller the matrix potential for the hindrance of water migration. Furthermore, the larger the temperature gradient, the larger the segregation potential, and the faster the water migration rate.