Carbon dioxide collection and purification system for Mars

Numerical simulations of high pressure carbon dioxide fluid fluidized beds

Enhanced water extraction with high-pressure carbon dioxide on purple sweet potato pigments: Comparison to traditional aqueous and ethanolic extraction

Free residual gas after laparoscopy may cause shoulder pain, decreasing patient satisfaction with the procedure. We analyzed the correlation between postoperative residual carbon dioxide gas and shoulder pain, explored the peri- and postoperative factors associated with residual carbon dioxide and determined the effects of the use of a drainage tube. A cohort of 326 patients who underwent laparoscopic adnexal surgery between March 2005 and June 2018 at a teaching hospital in Korea was retrospectively analyzed through a medical records review. The enrolled patients were divided into 1-, 2-, and 3-port groups. The right volume, left volume, and total volume of residual gas were calculated using a formula based on measurements obtained from chest X-rays. Continuous variables were compared using Student t tests. Categorical variables were compared with the chi-square test or Kruskal–Wallis test. The total volumes of postoperative residual carbon dioxide gas were significantly different between the 1- and 2-port groups and between the 1- and 3-port groups (157.3 ± 179.2 vs 25.1 ± 92.3 mL and 157.3 ± 179.2 vs 12.9 ± 36.4 mL, respectively). The volume of residual gas and the time to the first passage of gas were positively correlated. The total volume of residual gas was more strongly correlated with the operative wound pain score than with the shoulder pain score. Additionally, the pre- and postoperative white blood cell counts, postoperative hospitalization duration, residual carbon dioxide volume, and shoulder pain score were significantly different between patients with and without a drainage tube. Although the volume of residual gas was not correlated with the shoulder pain score, the author found that both were lower in patients with a drainage tube than in those without, indicating that a drainage tube could be safely used to decrease residual gas volume and the shoulder pain score without increasing the risk of postoperative infection.

Foreword. Preface. List of Contributors. 1 Supercritical Carbon Dioxide for Sustainable Polymer Processes (Maartje Kemmere). 1.1 Introduction. 1.2 Strategic Organic Solvent Replacement. 1.3 Physical and Chemical Properties of Supercritical CO2. 1.4 Interactions of Carbon Dioxide with Polymers and Monomers. 1.5 Concluding Remarks and Outlook. 2 Phase Behavior of Polymer Systems in High-Pressure Carbon Dioxide (Gabriele Sadowski). 2.1 Introduction. 2.2 General Phase Behavior in Polymer/Solvent Systems. 2.3 Polymer Solubility in CO2. 2.4 Thermodynamic Modeling. 2.5 Conclusions. 3 Transport Properties of Supercritical Carbon Dioxide (Frederic Lavanchy, Eric Fourcade, Evert de Koeijer, Johan Wijers, Thierry Meyer, and Jos Keurentjes). 3.1 Introduction. 3.2 Hydrodynamics and Mixing. 3.3 Heat Transfer. 3.4 Conclusions. 4 Kinetics of Free-Radical Polymerization in Homogeneous Phase of Supercritical Carbon Dioxide (Sabine Beuermann and Michael Buback). 4.1 Introduction. 4.2 Experimental. 4.3 Initiation. 4.4 Propagation. 4.5 Termination. 4.6 Chain Transfer. 4.7 Conclusions. 5 Monitoring Reactions in Supercritical Media (Thierry Meyer, Sophie Fortini, and Charalampos Mantelis). 5.1 Introduction. 5.2 On-line Analytical Methods Used in SCF. 5.3 Calorimetric Methods. 5.4 MMA Polymerization as an Example. 5.5 Conclusions. 6 Heterogeneous Polymerization in Supercritical Carbon Dioxide (Philipp A. Mueller, Barbara Bonavoglia, Giuseppe Storti, and Massimo Morbidelli). 6.1 Introduction. 6.2 Literature Review. 6.3 Modeling of the Process. 6.4 Case Study I: MMA Dispersion Polymerization. 6.5 Case Study II: VDF Precipitation Polymerization. 6.6 Concluding Remarks and Outlook. 7 Inverse Emulsion Polymerization in Carbon Dioxide (Eric J. Beckman). 7.1 Introduction. 7.2 Inverse Emulsion Polymerization in CO2: Design Constraints. 7.3 Surfactant Design for Inverse Emulsion Polymerization. 7.4 Inverse Emulsion Polymerization in CO2: Results. 7.5 Future Challenges. 8 Catalytic Polymerization of Olefins in Supercritical Carbon Dioxide (Maartje Kemmere, Tjerk J. de Vries, and Jos Keurentjes). 8.1 Introduction. 8.2 Phase Behavior of Polyolefin-Monomer-CO2 Systems. 8.3 Catalyst System. 8.4 Polymerization of Olefins in Supercritical CO2 Using Brookhart Catalyst. 8.5 Concluding Remarks and Outlook. 9 Production of Fluoropolymers in Supercritical Carbon Dioxide (Colin D. Wood, Jason C. Yarbrough, George Roberts, and Joseph M. DeSimone). 9.1 Introduction. 9.2 Fluoroolefin Polymerization in CO2. 9.3 Fluoroalkyl Acrylate Polymerizations in CO2. 9.4 Amphiphilic Poly(alkylacrylates). 9.5 Photooxidation of Fluoroolefins in Liquid CO2. 9.6 CO2/Aqueous Hybrid Systems. 9.7 Conclusions. 10 Polymer Processing with Supercritical Fluids (Oliver S. Fleming and Sergei G. Kazarian). 10.1 Introduction. 10.2 Phase Behavior of CO2/Polymer Systems and the Effect of CO2 on Polymers. 10.3 Rheology of Polymers Under High-Pressure CO2. 10.4 Polymer Blends and CO2. 10.5 Supercritical Impregnation of Polymeric Materials. 10.6 Conclusions and Outlook. 11 Synthesis of Advanced Materials Using Supercritical Fluids (Andrew I. Cooper). 11.1 Introduction. 11.2 Polymer Synthesis. 11.3 Porous Materials. 11.4 Nanoscale Materials and Nanocomposites. 11.5 Lithography and Microelectronics. 11.6 Conclusion and Future Outlook. 12 Polymer Extrusion with Supercritical Carbon Dioxide (Leon P. B.M. Janssen and Sameer P. Nalawade). 12.1 Introduction. 12.2 Practical Background on Extrusion. 12.3 Supercritical CO2-Assisted Extrusion. 12.4 Mixing and Homogenization. 12.5 Applications. 12.6 Concluding Remarks. 13 Chemical Modification of Polymers in Supercritical Carbon Dioxide (Jesse M. de Gooijer and Cor E. Koning). 13.1 Introduction. 13.2 Brief Review of the State of the Art. 13.3 End-group Modification of Polyamide 6 in Supercritical CO2. 13.4 Carboxylic Acid End-group Modification of Poly(Butylene Terephthalate) with 1,2-Epoxybutane in Supercritical CO2. 13.5 Concluding Remarks and Outlook. 14 Reduction of Residual Monomer in Latex Products Using High-Pressure Carbon Dioxide (Maartje F. Kemmere, Marcus van Schilt, Marc Jacobs, and Jos Keurentjes). 14.1 Introduction. 14.2 Overview of Techniques for Reduction of Residual Monomer. 14.3 Enhanced Polymerization in High-Pressure Carbon Dioxide. 14.4 Extraction Capacity of Carbon Dioxide. 14.5 Process Design for the Removal of MMA from a PMMA Latex Using CO2. 14.6 Conclusion and Future Outlook. Subject Index.

Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

High-pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This effect of HPCD on microorganism, physicochemical properties, and lycopene isomerization of cold- and hot-break tomato pulps was investigated. The microorganism in the cold-break tomato pulp was effectively inactivated by HPCD at 10 MPa, showing a decrease with increasing the treatment time. HPCD retained better color and more aroma volatiles as compared to thermal treatment. The consistency of cold- and hot-break tomato pulps was improved by HPCD processing. For the cold-break tomato pulp, HPCD had a significant positive effect on the isomerization of lycopene. Titratable acid of HPCD-treated tomato pulp increased, while pH, soluble solid content were stable. The results above demonstrated that HPCD has greater advantages to retain the quality of cold- and hot-break tomato pulps and could be a promising nonthermal alternative technique for tomato products. Practical applications Thermal processing of tomato products is mostly used method to prevent microbial spoilage, but has deleterious influence on the sensorial quality and nutritional properties. High-pressure carbon dioxide (HPCD) has been considered as an alternative to thermal treatment in food processing. This research assessed the applicability of HPCD as a method of preserving tomato pulps, including natural microorganisms and lycopene isomerization which are critical to understand the prospects for tomato pulp processing.

Effects of cold plasma, high hydrostatic pressure, ultrasound, and high-pressure carbon dioxide pretreatments on the quality characteristics of vacuum freeze-dried jujube slices

This paper presents a review of the pulse tube refrigerator from its inception in the mid-1960s up to the present. Various factors are discussed which brought it from a laboratory curiosity to the point where it is now the most efficient of all cryocoolers (cryogenic refrigerator) for temperatures between about 60 and 120 K, and it is reliable enough to be used on space missions. Efficiencies as high as 24% of Carnot at 80 K and temperatures as low as 2 K have been achieved in pulse tube refrigerators. The operating principles for the different types of pulse tube and thermoacoustic refrigerators are described. Pulse tube refrigerators operate with oscillating pressures and mass flows and have no moving parts in the cold end. For large industrial systems the mechanical compressor can be replaced with one of two types of thermoacoustic drivers to yield a refrigerator with no moving parts. Recent advances in understanding and reducing losses in various components are described that have led to the improved efficiencies. A brief description is also given of other types of cryocoolers to aid in a comparison of the pulse tube cryocooler with other types of cryocoolers. The major problems associated with cryocoolers are listed, and it is shown that pulse tube refrigerators have begun to overcome many of these problems. As a result, they are now being used or considered for many different applications. Some of these applications as well as example pulse tube refrigerators are described.

High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

The production of “Laba” garlic is limited to the homemade method with long processing time and non-uniform color quality. Innovative food processing technologies including high hydrostatic pressure (HHP) and high pressure carbon dioxide (HPCD) were applied to the processing of “Laba” garlic. Products prepared at different treatment pressures (200, 350 and 500 MPa of HHP; 4, 7 and 10 MPa of HPCD) were compared by evaluating the texture, color, flavor and sensory qualities. The results indicated that HHP treatment at 200 MPa was optimal for retaining the textural quality of “Laba” garlic, which was mainly attributed to the compacted cells and the increased Ca2+-cross linked cell-cell adhesion. HHP had greater effect on facilitating the formation of the attractive green color of “Laba” garlic than HPCD. The flavor profiles of “Laba” garlic were modified after treatments, with pungent compounds decreased to non-detectable. The results from sensory study confirmed that “Laba” garlic treated by HHP at 200 MPa was most acceptable to consumers. Moreover, considering the treatment capacity and feasibility of commercialization, HHP would be a promising technology in production of “Laba” garlic with improved quality and efficiency.

Effects of high-pressure carbon dioxide on microbial quality and germination of cereal grains and beans

The oxidation mechanism of a commercial Fe-9% Cr steel in high-pressure (4.1 MPa) carbon dioxide at 913 K have been investigated with the aid of charged-particle nuclear techniques and 18 O as a tracer. Duplex and multilayered oxide‒scales were examined. Both types of scale grew at the oxide‒gas interface. Substantial growth occurred in the inner half of the inner layer on the specimen with the duplex scale; very little growth occurred within the inner layer of the multilayered scale. A possible oxidation sequence which could account for the 18 O distributions is proposed.

In this paper, we described the use of high-pressure carbon dioxide (HPCD) for the inactivation of natural microbes in lychee juice and evaluated its effects on lychee juice quality, compared to a conventional high-temperature, short-time (HTST) method. The HPCD treatments were carried out using a HPCD unit (8 MPa, 36 °C, 2 min), and the HTST was performed at 90 °C for 60 s. The results showed that five log reduction for yeasts and molds and total aerobic microorganisms occurred at 8 MPa for 2 min. And effects of the treatments on pH and concentrations of microbes, organic acids, titratable acidity (TA), total soluble solid (TSS), sugars, polyphenols, color, and free amino acids were also investigated. HPCD could efficiently maintain the concentration of polyphenols and original color at 8 MPa, 36 °C for 2 min. Insignificant differences in colors were observed between unprocessed and HPCD juices, while significant differences were observed between unprocessed and HTST juices. Furthermore, HTST decreased the total free amino acids, whereas HPCD caused a significant increase (increased by 45.92% at 8 MPa) (p < 0.05). The increase in total amino acids induced by HPCD treatment is beneficial for nutritional value of commercial ready-to-drink lychee juice. In general, HPCD treatment had less influence on the measured quality parameters of lychee juice than HTST treatment. Therefore, HPCD treatment could be a useful alternative to traditional heat treatment.

Effect of high pressure CO 2 and mild heat processing on natural microorganisms in apple juice

The development and properties of beryllium-calcium alloys for use in high temperature, high pressure carbon dioxide