The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of th...The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.展开更多
[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish...[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.展开更多
[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water...[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.展开更多
This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on u...This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on uric acid(UA)levels and related biomarkers,as well as their association with gut micro-biota.Serum UA levels and xanthine oxidase(XOD)activity were significantly lower after HBA treatment compared to other phenol-treated groups(p<0.05).DHAP and HBA significantly reduced creatinine(CRE)and blood urea nitrogen(BUN)levels,ameliorating renal dysfunction(p<0.05).16S rRNA results showed that DHAP and 4-HPEA increased the relative abundance of Lactobacillus(p<0.05).HBA demonstrated the strongest UA-lowering effect among the phenols,attributed to its renal function improvement and gut microbiota regulation.展开更多
Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibi...Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibited robust gastrointestinal tolerance,with 70.4%survival at pH 4.0 and 31%survival in the presence of 0.1%bile salts.It also showed significant in vitro antibacterial activity against Salmonella Typhimurium and Escherichia coli,along with potent free radical scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)(20.47%),hydroxyl(46.74%),and superoxide anion(38.09%)radicals.Whole-genome sequencing identified a 2.96 Mbp chromosome encoding key genes involved in carbohydrate metabolism(e.g.,Carbohydrate-active enzymes(CAZymes)),stress adaptation(e.g.,nhaK,napA,bsaA),and antimicrobial peptide synthesis.In vivo studies using Caenorhabditis elegans revealed that Lr-CPU2205 enhanced resistance to S.Typhimurium infection,improved oxidative stress survival under H_(2)O_(2)challenge(50%lifespan extension),and extended normal life-span by 42.11%.Safety assessments indicated no detectable virulence factors and general antibiotic suscepti-bility,except for intrinsic resistance to co-trimoxazole and ampicillin.These findings highlight L.rhamnosus Lr-CPU2205 as a safe and multi-functional probiotic candidate suitable for application in functional foods and health-promoting formulations.展开更多
The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The ob...The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The objective was to evaluate how nano-emulsion affect the sensory,antioxidant,physicochemical,and microbial flora characteristics of the pickled cucumbers.Oil-in-water nano-emulsions(100,200,400 and 800 mg L^(−1))were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture.The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol,Z-β-ocimene,E-β-ocimene,limonene,and methyl eugenol.The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm.The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers,such as their color,aroma,taste,mouthfeel,texture crispness,and overall acceptance.The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species.According to the results of FTIR,the nano-emulsified TEO penetrated well into the pickled cucumber texture.The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO,the antioxidant capacity of the pickled cucumber texture increased significantly(p<0.05).Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers.展开更多
Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-re...Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods was critical for food quality and safety.Therefore,this study used metagenomic sequencing,binning technology,and antibiotic susceptibility tests to explore the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods.The results showed that Bacillota,Lactobacillus,and Salmonella were the dominant bacteria in all samples.A total of 12 ARG types and 52 ARG subtypes were identified.The abundance of bacitracin ARGs in high-salt samples(<2%)was higher,and multidrug ARGs in low-salt samples(7%-10%)was higher.The most abundant ARG subtypes,baca and acrb,were associated with Salmonella.Furthermore,a total of 34 metagenome assembly genomes(MAGs)were obtained by metagenomic binning.MAG8 and MAG25,which carried the largest number of ARGs,virulence factors(VFs),and MGEs,were all derived from Vibrio.More importantly,horizontal gene transfer(HGT)could occur between microorganisms in pickled vegetable samples.In addition,most of the 25 isolates were resistant to bacitracin and multidrug antibiotics.Levilactobacillus brevis PNS3 carried a large number of multidrug ARG genes(patA,macB)and transposable MGE genes(recT,SadA).The results of the drug resistance phenotype were consistent with the results of the drug resistance genotype.These findings suggested that there was a risk of ARGs being carrying and spreading in pickled vegetable foods.展开更多
Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled pep...Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled peppers and brine during natural fermentation.We also explored the characteristics and efficacy of nitrite degradation by Lactobacillus plantarum BNCC194165(BNCC194165)in both MRS and pickled pepper systems.The results revealed that lactic acid bacteria(LAB)and acidic substances in pickled peppers and brine were closely related to nitrite content during natural fermentation.Analysis using 16S rDNA confirmed that Firmicutes phylum and Lactobacillus genus were the dominant bacteria in pickled peppers,demonstrating strong associations with most physicochemical attributes,particularly notable for their negative correlation with nitrite content.Following inoculation,the NaCl concentration,cultivation temperature,and initial pH in the MRS medium significantly influenced the ability of BNCC194165 to degrade nitrite.Furthermore,inoculation with BNCC194165 effectively reduced nitrite levels in pickles,moderated spiciness,and shortened the fermentation period.These findings enhance our understanding of the mechanisms underlying nitrite formation and degradation in pickled foods and their intrinsic relationship with fundamental components and microorganisms,providing valuable guidance for producing safer fermented vegetables.展开更多
Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,...Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,natural fermentation,L8-L9(Lactobacillus inoculation)fermentation,and L8-L9-Y9(Lactobacillus and yeast mixed inoculation)fermentation,were employed to pickle leaf mustard,and the variations in color,total acid,amino acid nitrogen,nitrites,organic acids,volatile flavor compounds,and sensory changes of the pickled leaf mustard were compared.Results:Color of L8-L9-Y9 inoculated mustard was most similar to that of fresh mustard,and the fermentation strains accelerated the increase in total acid.The highest amino acid nitrogen content and the lowest nitrite content were found in L8-L9-Y9 fermented mustard.The total organic acid and lactic acid contents were higher in both inoculated fermentation groups of mustard compared with those of the naturally fermented mustard.According to gas chromatography-ion mobility spectrometry analysis and sensory evaluation,the volatile flavor substances in the mustards of the three fermentation systems differed significantly,and compared with the mustards of the other two fermentation systems,L8-L9-Y9 fermented mustard was rich in a wide variety of flavor substances,which endowed the products with unique flavor and were the most popular and loved by the members of sensory evaluation panel.Eight characterized signature flavor compounds were obtained via multivariate statistical analysis,including five aldehydes(hexanal monomer,(E)-2-pentenal dimer,pentanal,and(E)-2-heptenal monomer and dimer)and three alcohols(2-methylpropanol,3-methyl-1-butanol monomer,and 2-methyl-3-furanthiol).Conclusions:Fermented mustard with Lactobacillus and yeast inoculation yielded a product with higher safety,better color and flavor,and higher quality than the naturally fermented and Lactobacillus-only inoculated fermented mustard.This study provides practical guidance for the industrial production of fermented vegetables.展开更多
Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables cont...Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.展开更多
The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measur...The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.展开更多
Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formatio...Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA.To alleviate the passivation during SA measurement,the experiment was conducted by screen-printed carbon electrode(SPCE).While,differential pulse voltammetry(DPV)was essential for oxidation process to provide better sensitivity.Under conditions of optimized pH and electrolyte concentration,we have calibrated SA in the range of 0.001-0.2 mM,with and LOD of 1.6μM.The relative standard deviation of the sensor responses to 40μM and 100μM SA(n=20)was<3%.SA recoveries in samples such as pickled green mustard,pickled bamboo shoots,pickled mango,pickled lime,pickle ginger and apple juice were found to be in the range of 84-113%.展开更多
Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtai...Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtained from Ningbo(NB),Nei Mongol(NMG),and Harbin(HEB).The pH was monitored by a pH meter.Titratable acidity and salinity were determined via titrimetric analysis.Nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.Organic acids were detected by liquid chromatography-tandem mass spectrometry(LC-MS/MS).Bacterial diversity was conducted through the Illumina high-throughput sequencing platform.Results:There were significant differences in the physicochemical properties of pickled mustard tuber from various locations,with the NB pickles having the highest pH,salinity,and nitrite content and the lowest titratable acidity.Importantly,pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents.A total of 63 organic acids were detected,with lactic acid and succinic acid being the most prevalent.Moreover,the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles.Additionally.bioinformatic analysis revealed that Firmicutes and Proteobacteria were the predominant bacterial phyla in all the samples.Among these,Lactobacillus was the major genus.The most abundant bacteria were found in the HEB pickles.Further correlation analysis revealed a strong correlation between bacterial community and 11 internal physicochemical parameters.Conclusions:This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.展开更多
Stainless steel pickling sludge(SSPS)is a by-product of pickling and passivation treatment of stainless steel in the process of stainless steel production.A novel approach for the treatment of the SSPS using the high-...Stainless steel pickling sludge(SSPS)is a by-product of pickling and passivation treatment of stainless steel in the process of stainless steel production.A novel approach for the treatment of the SSPS using the high-temperature nickel-iron blast furnace molten slag(NBFS)was investigated.The results show that the flow temperature of the slag decreases with the increase in the proportion of SSPS.In a certain range,the flow temperature decreases by about 7℃ when the proportion of SSPS increases by 1%.The computational results from FactSage indicate that the addition of SSPS leads to a reduction in MgO content and an increase in CaO and CaSO_(4) contents,which are the reasons for the decrease in the flow temperature.Mortar blocks were prepared by mixing the slag powder prepared by water-quenched slag drying ball milling with 425 Portland cement in a certain proportion.As the proportion of SSPS increased from 0 to 5%,the 7-day strength of mortar blocks increased from 22.32 to 26.98 MPa,and the 28-day strength increased from 37.28 to 41.43 MPa.The 28-day activity index is above 75%,and its activity index meets the requirements of S75 ground granulated blast furnace slag.The industrial application program in the nickel-iron blast furnace with a volume of 550 m^(3) was also put forward,which provides a new way for realizing the resource utilization of SSPS.展开更多
OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A ...OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A case-control study, with 60 cases of gastric carcinoma and 170 cases of general risk population-based controls from Nantong, Jiangsu province, China, was conducted. The epidemiological data, such as living habits of the cancer patients, were collected. DNA of peripheral blood leukocytes was obtained from all of the subjects. The TS 5′-UTR tandem repeat genotype was detected using polymerase chain reaction （PCR）. RESULTS There were three TS 5′-UTR genotypes in the group of gastric cancer cases （2R/2R, 2R/3R and 3R/3R） and six TS 5′-UTR genotypes in the group of the controls （2R/2R, 2R/3R, 3W3R, 2R/4R, 2R/5R and 3R/4R）. The genotypic frequencies were respectively 5.0%, 43.3% and 51.7% in the gastric cancer group. Compared with the parameters in the control group, i.e., 4.7%, 31.7%, 60.6%, 1.2%, 1.2% and 0.6%. There were no significant differences between the two groups. Compared with the 3R/3R- genotype individuals who where non-smokers, drank alcohol twice or less each week, drank tea and did not intake pickled food （PF）, the risk of gastric cancer significantly went up in the 2R/2R or 2R/3R-genotype people who had habits of smoking, drinking alcohol more than twice each week, no tea drinking but with frequent intake of PF. The adjusted ORs were as follows, 3.79 （95% CI： 2.45-8.64）, 3.41 （95% CI and 3.61 （95% CI： 1.81-8.78）. CONCLUSION There is 1.21-8.47）, 5.99 （95% Ch 3.01-14.7）, an obvious correlation between the polymorphisms of TS 5′-UTR genotypes and the lifestyle of individuals in the development of gastric carcinoma.展开更多
A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate poll...A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.展开更多
Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements ...Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements like F, S and Na, etc. Rather than a common disposal in landfill, recovering these metals and other valuable components from SSPS can not only create economic benefits, but also eliminate its adverse impacts on human health and the environment. A review of the formation mechanism and basic properties of SSPS was made, and the technical features, advantages and limitations of a series of pyrometallurgical treatment processes were summarized. Based on these, the main challenges for recycling of SSPS through the existing techniques are demonstrated. The traditional pelletizing/sintering-blast furnace process can only be used as a partial solution. Direct use of SSPS as flux in an argon-oxygen decarburization converter or electric arc furnace is a promising way, but low S sludges are preferred. The STAR process shows excellent recovery for metals, but it also has a low tolerance to the S and F contents in SSPS. And theINMETCO process is highly flexible in treatment of various wastes, whereas it exhibits relatively low Cr recovery and produces poor-quality pig iron. In addition, the feasibility of the rotary kiln-electric furnace, solid -state reduction of chromite and reduction-magnetic separation processes requires further studies. An urgent task at present is to develop a system for scientific classification and separate collection of SSPS in terms of chemical composition, notably S and F contents.展开更多
Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scan...Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scanning electron microscopy, thermogravimetry and differential scanning calorimetry, etc. The major compositions of pickling sludge are CaF2, CaSO4, Me（OH）, （M： Fe, Cr, Ni）, and the content of CaF2 is high in the sludge. The melting point of pickling sludge is about 1350℃ and the viscosity is about 0.14 Pa.s at 1450 ℃, which are comparatively lower than those of normal refining slag. After heat treatment, the contents of sulfur and fluorine in the pickling sludge were reduced, confirming the thermal decomposition of sulfate in the sludge. Fluorine in the sludge is reduced by the gaseous SiF4 and A1F3 generated through the reactions of CaF2 with SiO2 and Al2O3. The preliminary results from the reduction test indicate that the sulfur content in the steel is not affected by the presence of sulfur in the sludge. The recovery of nickel is about 40%, and the chromium content changes marginally due to the protective atmosphere under the reduction condition of chromic oxide. The pickling sludge is a potential auxiliary material for the production of stainless steel.展开更多
For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During t...For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During this time, the pickling of high alloyed steel with hydrofluoric acid or mixtures for hydrofluoric acid together with nitric acid has also been applied on industrial scale. The technologies used by several plant contractors hereby show considerable differences in their engineering. The study provides a survey of the progress in the state of art of regeneration technology as well as the use of different pickl.ing media in the form of a review on existing technologies as well as improvements done within the recent years in the area.展开更多
文摘The microstructural characteristics and formability at the edges of low carbon pickled steel sheets have been investigated based on the generation of earing and cracking defects while drawing. The microstructure of the edge features coarse grains and mixed sized grains. The strength of the sheet edge is slightly lower than that at the center. Besides, the formability is obviously worsened. The plastic strain ratios along the longitudinal and transverse orientations are 0.31 and 0.6, respectively, with distinct anisotropy. The plastic strain ratio at the edge is obviously lower than that at the middle of the steel sheet. The observed microstructural characteristics and mechanical properties at the edge of the steel sheet can be attributed to the lower rolling temperature in the two-phase region of pro-eutectoid ferrite and austenite. These differences in microstructure and mechanical properties at the edge of the steel sheet lead to the generation of earing and cracking defects while drawing. The microstructure and mechanical properties at the edge of low carbon pickled steel sheets can be improved via the optimization of the rolling process and the adjustment of chemical composition.
基金Hubei Special Project for Development of Science and Technology in Local by Central Guidance(2018ZYYD019)Science and technology project of Jiangxi provincial education department(GJJ171121)。
文摘[Objectives]The changes in the nutrient contents and texture of pickled Huangzhou radish with pickling time were studied to further improve its edible value and improve its sensory evaluation.[Methods]Huangzhou radish as a raw material was pickled,and exploration was conducted through the following aspects:with the extension time of pickling time,the changes in nutrient contents such as reducing sugars,free amino acids and ascorbic acid were detected in pickled Huangzhou radish,and the changes in the texture characteristics of pickled Huangzhou radish such as hardness,viscosity,elasticity,recoverable deformation,compression power and chewiness were detected.[Results]As the pickling time became longer,the reducing sugar content in pickled Huangzhou radish gradually increased,and when the pickling time exceeded 13 d,the reducing sugar content showed a downward trend;the ascorbic acid content gradually decreased,and the decreasing rate was relatively lower after the pickling time exceeded 7 d;and the amino acid content first increased and then decreased,and when the pickling time exceeded 13 d,the content exhibited basically no change.The hardness of the radish gradually decreased;the viscosity first decreased and then slowly increased;the recoverable deformation first increased and then decreased;the elasticity first increased and decreased;and the chewiness first increased and then decreased.Through this experiment,it is concluded that the pickled Huangzhou radish has richer nutrients and the best taste when the pickling time is 7-10 d.[Conclusions]This study provides a theoretical reference for producing and processing pickled Huangzhou radish,improving the quality of pickled Huangzhou radish and increasing the nutritional value of the product.
基金supported by the Education Department of Jilin Province (2009279)
文摘[ Objective] To study the effects of pickled cabbage water on production performance of laying hens, and provide a scientific basis for the application of the pickled cabbage water used as the microbial drinking water preparation in production of laying hens. [Method] A total of 2 520 laying hens at the age of 35 weeks and with the same feeding conditions were randomly divided into four groups. They were respectively fed four kinds of drinking water preparations including pickled cabbage water, enrofloxacin, Bacillus cereus and normal water. The mortality, egg laying rate and elimination rate were recorded. The experiment lasted for 8 weeks. [ Result] In the pickled cabbage water group, the mortality and elimination rate of laying hens were decreased, and the egg laying rate was increased significantly （P 〈 0.05）. The enrofloxacin and Bacillus cereus water preparations had effects on the production performance of laying hens, and the effects were not significant. [ Conclusion] The pickled cabbage wa- ter can regulate the intestine microenvironment of laying hens. It also promotes the survival rate and egg production and enhances the disease resistance of laying hens. Therefore, the pickled cabbage water can be used for laying hens production as microbial drinking water preparation.
基金supported by the National Natural Science Foundation of China(Grants No.32272322 and 32202068)The Key Science and Technology Project(2021N5003 and 2021J01133236)of Fujian Province.
文摘This study used a mouse model of hyperuricemia(HUA)to compare the effects of three phenols derived from pickled radish:2,6-dihydroxyacetophenone(DHAP),4-hydroxyphenylethanol(4-HPEA),and 4-hydroxybenzal-dehyde(HBA)on uric acid(UA)levels and related biomarkers,as well as their association with gut micro-biota.Serum UA levels and xanthine oxidase(XOD)activity were significantly lower after HBA treatment compared to other phenol-treated groups(p<0.05).DHAP and HBA significantly reduced creatinine(CRE)and blood urea nitrogen(BUN)levels,ameliorating renal dysfunction(p<0.05).16S rRNA results showed that DHAP and 4-HPEA increased the relative abundance of Lactobacillus(p<0.05).HBA demonstrated the strongest UA-lowering effect among the phenols,attributed to its renal function improvement and gut microbiota regulation.
基金funded by Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).
文摘Lacticaseibacillus rhamnosus Lr-CPU2205,isolated from traditional Sichuan pickled vegetables,demonstrates promising probiotic properties,as revealed through integrated genomic and phenotypic analyses.The strain exhibited robust gastrointestinal tolerance,with 70.4%survival at pH 4.0 and 31%survival in the presence of 0.1%bile salts.It also showed significant in vitro antibacterial activity against Salmonella Typhimurium and Escherichia coli,along with potent free radical scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)(20.47%),hydroxyl(46.74%),and superoxide anion(38.09%)radicals.Whole-genome sequencing identified a 2.96 Mbp chromosome encoding key genes involved in carbohydrate metabolism(e.g.,Carbohydrate-active enzymes(CAZymes)),stress adaptation(e.g.,nhaK,napA,bsaA),and antimicrobial peptide synthesis.In vivo studies using Caenorhabditis elegans revealed that Lr-CPU2205 enhanced resistance to S.Typhimurium infection,improved oxidative stress survival under H_(2)O_(2)challenge(50%lifespan extension),and extended normal life-span by 42.11%.Safety assessments indicated no detectable virulence factors and general antibiotic suscepti-bility,except for intrinsic resistance to co-trimoxazole and ampicillin.These findings highlight L.rhamnosus Lr-CPU2205 as a safe and multi-functional probiotic candidate suitable for application in functional foods and health-promoting formulations.
文摘The permeation kinetics of nano-emulsified tarragon essential oil(TEO)into fermented pickled cucumber texture was measured by Fourier transform infrared spectrometry(FT-IR)and antioxidant capacity potentiometry.The objective was to evaluate how nano-emulsion affect the sensory,antioxidant,physicochemical,and microbial flora characteristics of the pickled cucumbers.Oil-in-water nano-emulsions(100,200,400 and 800 mg L^(−1))were prepared by ultrasonic waves and were added to the brine/vinegar and cucumber mixture.The analysis of chemical compounds by gas chromatography showed that the main components of TEO were methyl chavicol,Z-β-ocimene,E-β-ocimene,limonene,and methyl eugenol.The average particle size of nano-emulsions was ranging from 19.03 to 218.6 nm.The sensory evaluation of pickled cucumber containing nano-emulsified TEO showed that higher TEO concentrations increased the sensory characteristics significantly in the pickled cucumbers,such as their color,aroma,taste,mouthfeel,texture crispness,and overall acceptance.The microbial test proved the inhibitory effect of TEO on Penicillium expansum and Aspergillus flavus species.According to the results of FTIR,the nano-emulsified TEO penetrated well into the pickled cucumber texture.The antioxidant capacity of the pickled cucumbers revealed that by increasing the concentration of TEO,the antioxidant capacity of the pickled cucumber texture increased significantly(p<0.05).Using nano-emulsified TEO can be a good replacement for dried vegetables in producing fermented pickled cucumbers.
文摘Antimicrobial resistance(AMR)is a public health problem of global concern.The presence of antibiotic resistance genes(ARGs)in food may aggravate the spread of AMR.Understanding the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods was critical for food quality and safety.Therefore,this study used metagenomic sequencing,binning technology,and antibiotic susceptibility tests to explore the distribution and transfer of drug-resistant bacteria and ARGs in pickled vegetable foods.The results showed that Bacillota,Lactobacillus,and Salmonella were the dominant bacteria in all samples.A total of 12 ARG types and 52 ARG subtypes were identified.The abundance of bacitracin ARGs in high-salt samples(<2%)was higher,and multidrug ARGs in low-salt samples(7%-10%)was higher.The most abundant ARG subtypes,baca and acrb,were associated with Salmonella.Furthermore,a total of 34 metagenome assembly genomes(MAGs)were obtained by metagenomic binning.MAG8 and MAG25,which carried the largest number of ARGs,virulence factors(VFs),and MGEs,were all derived from Vibrio.More importantly,horizontal gene transfer(HGT)could occur between microorganisms in pickled vegetable samples.In addition,most of the 25 isolates were resistant to bacitracin and multidrug antibiotics.Levilactobacillus brevis PNS3 carried a large number of multidrug ARG genes(patA,macB)and transposable MGE genes(recT,SadA).The results of the drug resistance phenotype were consistent with the results of the drug resistance genotype.These findings suggested that there was a risk of ARGs being carrying and spreading in pickled vegetable foods.
基金funded by the National Natural Science Foundation of China(32302188)Science and Technology Innovation Program of Hunan Province(2023RC1056)+1 种基金Research and Development Program in Key Areas of Hunan Province(2024JK2154,2024JK2156)Dongting Laboratory Cultivation Project of Hunan Yuelushan Center for Industrial Innovation(2024-DTPY-006).
文摘Nitrite produced during the processing of pickled vegetables is a primary source of nitrite intake in humans.This study monitored changes in the physicochemical quality and bacterial community structure of pickled peppers and brine during natural fermentation.We also explored the characteristics and efficacy of nitrite degradation by Lactobacillus plantarum BNCC194165(BNCC194165)in both MRS and pickled pepper systems.The results revealed that lactic acid bacteria(LAB)and acidic substances in pickled peppers and brine were closely related to nitrite content during natural fermentation.Analysis using 16S rDNA confirmed that Firmicutes phylum and Lactobacillus genus were the dominant bacteria in pickled peppers,demonstrating strong associations with most physicochemical attributes,particularly notable for their negative correlation with nitrite content.Following inoculation,the NaCl concentration,cultivation temperature,and initial pH in the MRS medium significantly influenced the ability of BNCC194165 to degrade nitrite.Furthermore,inoculation with BNCC194165 effectively reduced nitrite levels in pickles,moderated spiciness,and shortened the fermentation period.These findings enhance our understanding of the mechanisms underlying nitrite formation and degradation in pickled foods and their intrinsic relationship with fundamental components and microorganisms,providing valuable guidance for producing safer fermented vegetables.
基金supported by the Public Welfare Projects in Ningbo(No.2022S140)the Ningbo Science and Technology Innovation 2025 Major Special Project-Modern Agriculture Special Project(No.2022Z176)+1 种基金the National Key Research and Development Program(No.2016YFD0400405)the Key Technology Breakthrough Plan Project of‘Kechuang Yongjiang 2035’(No.20241ZDYF020210),China。
文摘Objectives:This study aims to investigate the improvement of appearance,flavor,taste and safety of pickled mustard greens by inoculation with fermenting strains.Materials and Methods:Three fermentation systems,namely,natural fermentation,L8-L9(Lactobacillus inoculation)fermentation,and L8-L9-Y9(Lactobacillus and yeast mixed inoculation)fermentation,were employed to pickle leaf mustard,and the variations in color,total acid,amino acid nitrogen,nitrites,organic acids,volatile flavor compounds,and sensory changes of the pickled leaf mustard were compared.Results:Color of L8-L9-Y9 inoculated mustard was most similar to that of fresh mustard,and the fermentation strains accelerated the increase in total acid.The highest amino acid nitrogen content and the lowest nitrite content were found in L8-L9-Y9 fermented mustard.The total organic acid and lactic acid contents were higher in both inoculated fermentation groups of mustard compared with those of the naturally fermented mustard.According to gas chromatography-ion mobility spectrometry analysis and sensory evaluation,the volatile flavor substances in the mustards of the three fermentation systems differed significantly,and compared with the mustards of the other two fermentation systems,L8-L9-Y9 fermented mustard was rich in a wide variety of flavor substances,which endowed the products with unique flavor and were the most popular and loved by the members of sensory evaluation panel.Eight characterized signature flavor compounds were obtained via multivariate statistical analysis,including five aldehydes(hexanal monomer,(E)-2-pentenal dimer,pentanal,and(E)-2-heptenal monomer and dimer)and three alcohols(2-methylpropanol,3-methyl-1-butanol monomer,and 2-methyl-3-furanthiol).Conclusions:Fermented mustard with Lactobacillus and yeast inoculation yielded a product with higher safety,better color and flavor,and higher quality than the naturally fermented and Lactobacillus-only inoculated fermented mustard.This study provides practical guidance for the industrial production of fermented vegetables.
文摘Background Maternal exposure to nitrate, nitrite, and N-nitroso compounds from drinking water or diet has been associated with an increased risk of neural tube defects （NTDs） in some studies. Pickled vegetables contain relatively large amounts of nitrite and N-nitroso compounds. We examined the association between maternal periconceptional consumption of pickled vegetables and NTDs in Shanxi Province of northern China. Methods Data were derived from a population based case-control study of major external birth defects in four counties of $hanxi Province. Participants included 519 NTDs cases identified between 2003 and 2007 and 694 healthy controls. Exposure information was collected within 1 week after delivery. Multivariable non-conditioanal Logistic regression model was used to estimate the adjusted odds ratio （OR） controlling for potential confounding variables.
基金supported by the Key R&D projects in Sichuan Province[Grant No.2020YFN0151]the Natural Science Foundation Program of Sichuan Province[Grant No.2022NSFSC1705].
文摘The effects of natural fermentation and inoculation fermentation on the volatile flavor substances of pickled ginger was studied.High-throughput sequencing and gas chromatographic-mass spectrometry were used to measure the bacterial community changes and its flavour compounds during one to six days’fermentation.First,55 and 51 volatile compounds were detected in the natural and the Lactiplantibacillus plantarum-inoculated fermentation samples,respectively.Alkenes,alcohols,aldehydes and esters were the main volatile components of both types of fermented ginger,but their contents were different.Then,40 and 43 bacterial genera were detected in the natural and inoculation fermented gingers,respectively,including 15 major bacterial genera such as Lactobacillus.However,the abundance of bacterial genera in the samples was different.The correlation analysis showed that a total of 43 bacterial genera had medium to high correlations with 49 volatile flavor compounds(|ρ|>0.6),including one aldehyde,two ketones,five esters,nine alcohols and 32 olefins.The comprehensive results showed that,compared with natural fermentation,inoculation fermentation could change the abundance of bacteria in pickled ginger,thereby improving the volatile flavor compounds of this popular product.
基金support provided by Agricultural Research Development Agency(Grant no.CRP5507010820)the King Mongkut’s University of Technology Thonburi through the“KMUTT 55th Anniversary Commemorative Fund”(Grant number 60000331).
文摘Salicylic acid(SA)is used as a preservative in food and a biocide in some consumer products.However,in some countries its use is prohibited.The main problem in the electroanalytical determination of SA is the formation of a passive film during the electro-oxidation of SA.To alleviate the passivation during SA measurement,the experiment was conducted by screen-printed carbon electrode(SPCE).While,differential pulse voltammetry(DPV)was essential for oxidation process to provide better sensitivity.Under conditions of optimized pH and electrolyte concentration,we have calibrated SA in the range of 0.001-0.2 mM,with and LOD of 1.6μM.The relative standard deviation of the sensor responses to 40μM and 100μM SA(n=20)was<3%.SA recoveries in samples such as pickled green mustard,pickled bamboo shoots,pickled mango,pickled lime,pickle ginger and apple juice were found to be in the range of 84-113%.
基金funded by the Key Research and Development Project of Ningbo City,Zhejiang Province(No.2022Z176)the National Natural Science Foundation of China(Nos.32001710 and 31871904)the Natural Science Foundation of Zhejiang Province(Nos.LY23C200008 and LZ23C200004),China.
文摘Objectives:This work aimed to investigate and compare the physicochemical properties and bacterial diversity of traditionally pickled mustard tuberfromdifferentregions in China.Materials and Methods:Pickles were obtained from Ningbo(NB),Nei Mongol(NMG),and Harbin(HEB).The pH was monitored by a pH meter.Titratable acidity and salinity were determined via titrimetric analysis.Nitrite content was measured using N-(1-naphthyl)-ethylenediamine dihydrochloride spectrophotometric method.Organic acids were detected by liquid chromatography-tandem mass spectrometry(LC-MS/MS).Bacterial diversity was conducted through the Illumina high-throughput sequencing platform.Results:There were significant differences in the physicochemical properties of pickled mustard tuber from various locations,with the NB pickles having the highest pH,salinity,and nitrite content and the lowest titratable acidity.Importantly,pickles with higher titratable acidity levels had relatively lower nitrite and salinity contents.A total of 63 organic acids were detected,with lactic acid and succinic acid being the most prevalent.Moreover,the organic acid compositions of the NMG and HEB samples were more similar than those of the NB pickles.Additionally.bioinformatic analysis revealed that Firmicutes and Proteobacteria were the predominant bacterial phyla in all the samples.Among these,Lactobacillus was the major genus.The most abundant bacteria were found in the HEB pickles.Further correlation analysis revealed a strong correlation between bacterial community and 11 internal physicochemical parameters.Conclusions:This study could contribute to a better understanding of the physicochemical characteristics and bacterial diversity of pickled mustard tuber from different locations.
基金supported by the National Key Research and Development Program of China(No.2022YFC3901405)the Excellent Youth Project of Anhui Provincial Natural Science Foundation(No.2408085Y030)Overseas Study Funding Program for Young Faculty of Anhui Province(2023-11).
文摘Stainless steel pickling sludge(SSPS)is a by-product of pickling and passivation treatment of stainless steel in the process of stainless steel production.A novel approach for the treatment of the SSPS using the high-temperature nickel-iron blast furnace molten slag(NBFS)was investigated.The results show that the flow temperature of the slag decreases with the increase in the proportion of SSPS.In a certain range,the flow temperature decreases by about 7℃ when the proportion of SSPS increases by 1%.The computational results from FactSage indicate that the addition of SSPS leads to a reduction in MgO content and an increase in CaO and CaSO_(4) contents,which are the reasons for the decrease in the flow temperature.Mortar blocks were prepared by mixing the slag powder prepared by water-quenched slag drying ball milling with 425 Portland cement in a certain proportion.As the proportion of SSPS increased from 0 to 5%,the 7-day strength of mortar blocks increased from 22.32 to 26.98 MPa,and the 28-day strength increased from 37.28 to 41.43 MPa.The 28-day activity index is above 75%,and its activity index meets the requirements of S75 ground granulated blast furnace slag.The industrial application program in the nickel-iron blast furnace with a volume of 550 m^(3) was also put forward,which provides a new way for realizing the resource utilization of SSPS.
基金The work was supported by a grant from Nantong Municipal Bureau of Public Health,Jiangsu Province, China(2006[No.29])
文摘OBJECTIVE To investigate the correlation between polymorphism of the 5′-untranslated region （5′-UTR） of thymidylate synthase genes, as well as the lifestyle, and the susceptibility of gastric carcinoma. METHODS A case-control study, with 60 cases of gastric carcinoma and 170 cases of general risk population-based controls from Nantong, Jiangsu province, China, was conducted. The epidemiological data, such as living habits of the cancer patients, were collected. DNA of peripheral blood leukocytes was obtained from all of the subjects. The TS 5′-UTR tandem repeat genotype was detected using polymerase chain reaction （PCR）. RESULTS There were three TS 5′-UTR genotypes in the group of gastric cancer cases （2R/2R, 2R/3R and 3R/3R） and six TS 5′-UTR genotypes in the group of the controls （2R/2R, 2R/3R, 3W3R, 2R/4R, 2R/5R and 3R/4R）. The genotypic frequencies were respectively 5.0%, 43.3% and 51.7% in the gastric cancer group. Compared with the parameters in the control group, i.e., 4.7%, 31.7%, 60.6%, 1.2%, 1.2% and 0.6%. There were no significant differences between the two groups. Compared with the 3R/3R- genotype individuals who where non-smokers, drank alcohol twice or less each week, drank tea and did not intake pickled food （PF）, the risk of gastric cancer significantly went up in the 2R/2R or 2R/3R-genotype people who had habits of smoking, drinking alcohol more than twice each week, no tea drinking but with frequent intake of PF. The adjusted ORs were as follows, 3.79 （95% CI： 2.45-8.64）, 3.41 （95% CI and 3.61 （95% CI： 1.81-8.78）. CONCLUSION There is 1.21-8.47）, 5.99 （95% Ch 3.01-14.7）, an obvious correlation between the polymorphisms of TS 5′-UTR genotypes and the lifestyle of individuals in the development of gastric carcinoma.
文摘A coordinative disposal process for treatment of electroplating sludge and stainless steel pickle waste liquid containing Cu, Ni, Zn, Cr and Fe etc., has been developed to recover valuable metals and to eliminate pollution. The recovery of Cu, Ni, Zn and Cr is 94%, 91%, 90% and 95%, respectively. The ammonia was recycled by the simplified process of CaO caustic distillation. The precipitated product of Cu, Ni and Zn obtained from caustic distillation of ammonia was separated by extraction or high\|pressure hydrogen reduction in an autoclave. The qualified metal salt products were obtained through extraction. The rich chromium residue from coordinative disposal was subjected to recover Cr by hydrothermal oxidation in NaOH medium and Fe\-3O\-4 was synthesized by wet methods from the residue produced by extracting Cr. Cr was a stable chemical fixed in Fe\-3O\-4 and harmless. The recovery process has been used in a pilot plant with sludge production capacity of 2000 t/a.
基金the financial supports from the National Natural Science Foundation of China(Nos.51574281 and 51574189)the National Torch Program of China(No.2011GH561685)Hunan Provincial Co-innovation Center for Clean and Efficient Utilization of Strategic Metal Mineral Resources.
文摘Stainless steel pickling sludge (SSPS), generated from the lime neutralization process of spent pickling liquor, is classified as a hazardous waste consisting of abundant metals like Fe, Cr and Ni, and other elements like F, S and Na, etc. Rather than a common disposal in landfill, recovering these metals and other valuable components from SSPS can not only create economic benefits, but also eliminate its adverse impacts on human health and the environment. A review of the formation mechanism and basic properties of SSPS was made, and the technical features, advantages and limitations of a series of pyrometallurgical treatment processes were summarized. Based on these, the main challenges for recycling of SSPS through the existing techniques are demonstrated. The traditional pelletizing/sintering-blast furnace process can only be used as a partial solution. Direct use of SSPS as flux in an argon-oxygen decarburization converter or electric arc furnace is a promising way, but low S sludges are preferred. The STAR process shows excellent recovery for metals, but it also has a low tolerance to the S and F contents in SSPS. And theINMETCO process is highly flexible in treatment of various wastes, whereas it exhibits relatively low Cr recovery and produces poor-quality pig iron. In addition, the feasibility of the rotary kiln-electric furnace, solid -state reduction of chromite and reduction-magnetic separation processes requires further studies. An urgent task at present is to develop a system for scientific classification and separate collection of SSPS in terms of chemical composition, notably S and F contents.
基金Project(2010JM7010)supported by the Natural Science Foundation of Shaanxi Province,ChinaProject supported by the Scientific Research Foundation for the Returned Overseas Chinese Scholars,Ministry of Education,ChinaProject supported by the Technology Foundation for Selected Overseas Chinese Scholars,Department of Human Resources and Social Security of Shaanxi Province,China
文摘Pickling sludge generated during the neutralization of pickling wastewater with calcium hydroxide in stainless steel pickling process was characterized using X-ray fluorescence spectrometry, X-ray diffractometry, scanning electron microscopy, thermogravimetry and differential scanning calorimetry, etc. The major compositions of pickling sludge are CaF2, CaSO4, Me（OH）, （M： Fe, Cr, Ni）, and the content of CaF2 is high in the sludge. The melting point of pickling sludge is about 1350℃ and the viscosity is about 0.14 Pa.s at 1450 ℃, which are comparatively lower than those of normal refining slag. After heat treatment, the contents of sulfur and fluorine in the pickling sludge were reduced, confirming the thermal decomposition of sulfate in the sludge. Fluorine in the sludge is reduced by the gaseous SiF4 and A1F3 generated through the reactions of CaF2 with SiO2 and Al2O3. The preliminary results from the reduction test indicate that the sulfur content in the steel is not affected by the presence of sulfur in the sludge. The recovery of nickel is about 40%, and the chromium content changes marginally due to the protective atmosphere under the reduction condition of chromic oxide. The pickling sludge is a potential auxiliary material for the production of stainless steel.
文摘For acid pickling heat treated mild steel and steel products, up to the middle of the last century, sulfuric acid was primarily in use, which has been replaced stepwise by hydrochloric acid since the sixties. During this time, the pickling of high alloyed steel with hydrofluoric acid or mixtures for hydrofluoric acid together with nitric acid has also been applied on industrial scale. The technologies used by several plant contractors hereby show considerable differences in their engineering. The study provides a survey of the progress in the state of art of regeneration technology as well as the use of different pickl.ing media in the form of a review on existing technologies as well as improvements done within the recent years in the area.
