Influence of vacuum microwave drying parameters on the physicochemical properties of red beetroots

In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone to spoilage due to its high moisture content, making it perishable. Vacuum microwave drying is a gentle drying method by inducing fast water evaporation from food products at low temperature, which can improves the product quality. The objective of this study was to investigate the effects of vacuum microwave drying parameters, including microwave power (500, 1000, and 1500 W) and vacuum degree (50, 70, and 90 KPa), on the physicochemical properties (drying time, rehydration ratio, color change, and contents of betalain and total phenolic) of red beetroots. The results showed that microwave power and vacuum degree had significant effects on the physicochemical properties of red beetroots. All the red beetroots after vacuum microwave drying had higher lightness (L*), lower redness (a*) and yellowness (b*) than that of fresh red beetroots. The drying time, rehydration ratio, betacyanin content and betaxanthin content of red beetroots decreased significantly with the increase of microwave power (P < 0.05), while the rehydration ratio, color parameters (a*, b*, and chroma values), betacyanin content and betaxanthin content of red beetroots significantly increased with the increase of vacuum degree (P < 0.05). Compared with other microwave powers, the red beetroots dried at 500 W showed longer drying time, higher rehydration ratio, more yellowish hue, and higher contents of betacyanin and betaxanthin. The lowest values of total color difference (∆E) and hue angle (H°) of dried red beetroots were obtained at microwave power of 1500 W. The dried red beetroots obtained at 90 KPa had the shortest drying time, the highest rehydration ratio, the best color, and the highest contents of betacyanin and betaxanthin. Meanwhile, the red beetroots dried at 50 KPa had the highest total phenolic content (12.47 ± 0.09 mg GAE/g). Based on the physicochemical properties of red beetroots, vacuum microwave drying at low microwave powers and high vacuum degree appears to be a suitable method for drying red beetroots.

Real-Time Monitoring of the Vacuum Degree Based on the Partial Discharge and an Insulation Supplement Design for a Distribution Class Vacuum Interrupter

The internal pressure of a vacuum interrupter (VI) is increased by arc heat, ceramic cracking, gas leakage, and manufacturing defects. Accordingly, the dielectric strength of VI rapidly decreases. To improve the reliability of power transmission, efficient maintenance through the real-time monitoring of the vacuum degree is essential. However, real-time monitoring of the vacuum degree is difficult, and related research is scarce. Additionally, due to the insulation problems of this technology, there are few commercially available products. Therefore, this paper proposes a method for real-time monitoring of the vacuum degree and an insulation supplement design for a distribution class VI. First, dielectric experiments were conducted to identify the section in which the dielectric strength of the VI rapidly decreased according to the vacuum degree. Second, for real-time monitoring of the VI, several factors were proposed through the partial discharge in the VI, while the capacitance characteristics of the VI were calculated to improve the signal of the internal partial discharge. Finally, to supplement the dielectric problems of the solid insulation high voltage apparatus that occur when real-time monitoring technology is applied, the insulation supplement design was performed through the finite element method (FEM).

Study on Vacuum Roasting Pretreatment of Carbonaceous Gold Concentrates Based on Nonoxidation Technology

Carbonaceous gold ores are difficult to treat because of the “preg-robbing” by carbonaceous matters and locking by minerals. Roasting is the most commonly used method that is useful in dealing with carbonaceous gold ores. In this study, flotation gold concentrates containing sulfides and carbonaceous matters were investigated to ascertain the reaction process and the matters’ transformation characteristics in different temperatures by vacuum roasting pretreatment. Calcine and volatile condensates were characterized with several techniques. In the process of vacuum roasting, the main chemical reactions were decomposition reaction and carbothermic reduction reactions of sulfide ores, carbothermic reduction reactions of SiO2, and thermal decomposition reactions of organic carbon. The bad effects of “preg-robbing” by carbonaceous matters were greatly weakened by the thermal decomposition and carbothermal reduction. The gold locking minerals were mainly removed by reduction reactions. The sulfides were removed in ways that did not produce SO2. The removal of sulfur and carbonaceous matters during the vacuum roasting process was 95.83% and 65.38%, respectively. Direct cyanidation of the calcine extracted from 2.13% to 88.37% of the gold content with a vacuum degree of 10 Pa and roasting from 25°C to 1,200°C for 30 min.

Dynamic Response and Parametric Studies of Elliptical Blast-Resistant Door with the Combined Structure for Large Vacuum Explosion Containers

In recent years, with the improvement of environmental protection requirements year by year and the continuous expansion of explosive working scale, higher standards have been put forward for explosive working. It is hoped that the sphere of influence of the explosion can be limited to a minimal range. The explosion vessel is driven by such demand. As the explosion vessel’s key component, studying the blast-resistant door in depth is of great significance. This paper introduces a new elliptical blast-resistant door with the combined structure (EBD), mainly welded with an elliptical panel, arc support plate, and triangle support plate. The finite element program AUTODYN was used to calculate the explosion load, and LS-DYNA was used to calculate the blast-resistant door’s dynamic response. The calculation results show that the newly proposed EBD’s blast-resistance capacity is better than that of the traditional structure. To further study the factors that affect the dynamic response of the EBD, a parametric study was carried out on the EBD, mainly analyzing the influence of the vacuum degree in the explosion vessel, the number of explosives, and the diameter ratio of the EBD. The parametric calculation results show that reducing the vacuum degree in the explosion vessel and the number of explosives during explosion working can improve the blast-resistance capacity of the EBD. Based on the analysis of the dynamic response of four kinds of EBD with different diameter ratios under 0.2 atm explosion load, the optimal diameter ratio of the EBD is given.

Research of physicochemical properties and antioxidant activity of beetroots as affected by vacuum microwave drying conditions

The object of research is the beetroots, dried by vacuum microwave drying at different conditions. Physicochemical properties and antioxidant activity of beetroots were studied using vacuum microwave drying at different microwave power (500, 1000, and 1500 W), vacuum degree (–0.05, –0.07, and –0.09 MPa) and sample thickness (2, 4, and 6 mm). A colorimeter was used to evaluate the color quality of beetroots. Colorimetric methods were used to determinate contents of betalain, ascorbic acid and total flavonoid, and antioxidant activity (ferric reducing antioxidant power assay) of beetroots. Results showed that the drying time decreased with increasing microwave power and vacuum degree, while increased significantly with the increase of sample thickness. The lightness (L*) of dried beetroots was higher than that of fresh beetroots. The values of redness (a*) increased with the increase of vacuum degree. The values of yellowness (b*) increased with the growth of vacuum degree and microwave power, while reduced as the sample thickness added. The total color difference (∆E) of dried beetroots reduced with increasing vacuum degree, and displayed the lowest value (5.95) at a vacuum degree of –0.09 MPa as compared to fresh beetroots. The content of betacyanin, betaxanthin and ascorbic acid displayed a declining tendency with the growth of microwave power, while increased with the increase of vacuum degree. And the total flavonoid content of beetroots illustrated a decreasing tendency with the increase of vacuum degree, microwave power and sample thickness. The ferric reducing antioxidant power (FRAP) of dried beetroots decreased significantly with the increase of microwave power, and showed the highest value (14.70 mg trolox equivalents/g) at a microwave power of 500 W. The most favorable conditions for vacuum microwave drying of beetroots were microwave power of 500 W, vacuum degree of –0.09 MPa and sample thickness of 2 mm. It leads to better physicochemical properties of bioactive compounds and higher antioxidant activity of dried beetroots. The dried beetroots can be used as functional foods and value-added food products.

Experimental Investigations on the Wall-attached Bubble Growth Process in Water With Supersaturated Total Dissolved Gas

Due to dam discharge, waterfalls, sudden increases in water temperature and oxygen production by photosynthesis, the total dissolved gas (TDG) in water is often supersaturated, which may have serious effects on aquatic ecology. When the atmospheric pressure is lower than the TDG pressure in water, the supersaturated dissolved gas in water will slowly release into air. Wall-attached bubbles were formed during the TDG release process. The generation and departure of wall-attached bubbles influence the release process of TDG in water. To simulate the growth period of the wall-attached bubbles under different pressures, a decompression experimental device was designed to record the supersaturated TDG release process. Based on experimental data and mathematical calculations, the quantitative relationship between the bubble growth rate and environmental pressure was obtained. The supersaturated TDG dissipation rate increases monotonically with increasing relative vacuum degree. Based on the wall-attached bubble growth rate calculation method applied in this paper, a formula of the supersaturated TDG adsorption flux based on wall-attached bubbles was proposed, and a prediction method of the TDG release coefficient was established. The simulation results show that with increasing relative vacuum degree, the TDG coefficient increases correspondingly, and the adsorption mechanism of vegetation surface area can be obviously promoted under lower environmental pressure. This study provides an important theoretical basis for the accurate calculation of the TDG release process and provides a scientific basis for the accurate prediction of the spatial and temporal distribution of supersaturated TDG under different environmental conditions.

In Situ Sputtering Silver Induction Electrode for Stable and Stretchable Triboelectric Nanogenerators

Triboelectric nanogenerators (TENG) can convert mechanical energy into electricity and exhibit unique advantages in the field of low-frequency and discrete energy harvesting. However, the interfacial state and stability between the triboelectric layer and electrode layer influence the output and applications of TENG. Herein, an in situ sputtering Ag process for fabricating induction electrodes is proposed to match with TENG. The sputtering Ag process is optimized by a variety of parameters, such as sputtering power, single-cycle time, number of cycles, cycle interval, and vacuum degree. In addition, the chemical state of Ag as a function of air placement is investigated, showing the sputtered Ag has excellent conductivity and stability. Moreover, four kinds of polymers are selected for fabricating TENGs based on the sputtered Ag induction electrodes, i.e., nylon 66, polyimide (PI), fluorinated ethylene propylene (FEP), and polydimethylsiloxane (PDMS), which shows great applicability. Considering the demand of flexible power suppliers, the sputtered Ag is integrated with a PDMS substrate, and shows good adhesion, flexibility, and ductility after severe deformation of the PDMS. Finally, the developed induction electrode processing technology is used in flexible TENG and shows great prospects in self-powered electronics for practical applications.

Removal of Dissolved Oxygen from Water by Nitrogen Stripping Coupled with Vacuum Degassing in a Rotor–Stator Reactor

Oxygen is a harmful substance in many processes because it can bring out corrosion and oxidation of food. This study aimed to enhance the removal of dissolved oxygen (DO) from water by employing a novel rotor–stator reactor (RSR). The effectiveness of the nitrogen stripping coupled with vacuum degassing technique for the removal of DO from water in the RSR was investigated. The deoxygenation efficiency (η) and the mass transfer coefficient (KLa) were determined under various operating conditions for the rotational speed, liquid volumetric flow rate, gas volumetric flow rate, and vacuum degree. The nitrogen stripping coupled with vacuum degassing technique achieved values for η and KLa of 97.34% and 0.0882 s−1, respectively, which are much higher than those achieved with the vacuum degassing technique alone (η = 89.95% and KLa = 0.0585 s−1). A correlation to predict the KLa was established and the predicted KLa values were in agreement with the experimental values, with deviations generally within 20%. The results indicate that RSR is a promising deaerator thanks to its intensification of gas–liquid contact.

Optimization method of microwave drying process parameters for rice

In this work, the optimal process to improve the efficiency of microwave drying of rice is studied. The optimal conditions for reducing the crack rate and improving the head rice rate are analyzed according to the principle of the orthogonal experiment. The optimization method of the rice microwave drying process parameters is proposed to simultaneously consider the two indicators, namely, crack and head rice rates, based on the grey system theory. The grey correlation degree analysis is carried out on the process conditions of the microwave drying rice. The result shows that the main factor affecting the integrity rate of the rice grain is the vacuum degree, and the main factor affecting the crack rate is the loading density. The grey correlation degree curve of head rice and crack rate fluctuates greatly, and the correlation between the two indexes is high. According to the grey correlation degree, the optimal parameters are microwave power of 500 W, vacuum degree of 0.02 MPa, and loading density of 1289.89 kg/m3. The head rice and crack rate are both optimized when drying under the parameters. The results provide a guiding method for the study of the correlation degree between drying indexes and provide a method basis for the further selection of the best drying process.