Intumescence: Tradition versus novelty. A comprehensive review

Fire is a serious threat to people and the structures they build. There is a continuous development of newer methods and materials to prevent its effects on them. Nowadays, a lot of attention is being paid in the design of public and commercial buildings by incorporating fire safety. Passive fireproofing of high-rise structures has become very important due to the use of steel in load bearing mode and has attracted increased attention after the collapse of the WTC towers. Conventional passive fireproofing materials include concrete covering, gypsum board and cementitious coatings which have a poor aesthetic. Intumescent fire-resistive coatings are a newer type of passive fireproofing coatings usually applied as thin film and they swell many times their original thickness forming an insulating char which acts as a barrier between the fire and the structural steel. It prevents the temperatures of the steel members from reaching a critical value and helps in maintaining the integrity of the structure in fire event. They are the preferred choice for passive fire protection of load bearing steel frame structures of architects and designers as they offer aesthetic appearance, flexibility, speed of application, and ease of inspection and maintenance. The present review covers recent developments in the field of intumescent coatings with a major emphasis on organic intumescent coatings. The role of various ingredients, their interactions in intumescent coatings, effects of various pigments, binders and additives are discussed briefly.

https://link.springer.com/content/pdf/10.1007%2Fs11998-016-9815-3.pdf

Intumescent coatings: A review on recent progress

The novel application of chitosan: Effects of cross-linked chitosan on the fire performance of thermoplastic polyurethane

The paper compares the flammability and degradation performance of polypropylene (PP)/kenaf fibre composites under three different intumescent ammonium polyphosphate (APP) flame retardants. Intermeshing co-rotating twin screw extruder melt mixing approach was used to prepare the composites. The initial morphological analysis reveals that twin screw melt compounding has provided an effective homogeneous dispersion and distribution of particles, irrespective of their different particle sizes and surface energies. The thermogravimetry analysis (TGA) proves that the presence of intumescent coating of APP1 improves the thermal stability and decomposition temperature over the others. UL-94V tests and cone calorimeter analysis show that the amount of APP content and the high aspect ratio of the particles are the key factors in obtaining homogeneous flame retardant blend, which tends to decrease sustained combustion and reduce the peak heat release rates of the composites. Morphological analysis of char residue further proves that the cross-linking density of the char provides better insulation for underlying material even though the initial swelling increases the degradation temperature through pronounced blanketing effect. Further analysis using different APP particles recorded competitive mechanical properties.

Performance of different intumescent ammonium polyphosphate flame retardants in PP/kenaf fibre composites

Synergistic effect between a novel triazine charring agent and ammonium polyphosphate on flame retardancy and thermal behavior of polypropylene

Synergistic effect of zinc hydroxystannate with intumescent flame-retardants on fire retardancy and thermal behavior of polypropylene

In recent years, the interest in cider produced from pear has considerably increased as a way to add value to fruits unsuitable for direct consumption or to valorize pear varieties grown in restricted regions. In the current study, with the China National Geographic Indication Products Guangan honey pear as raw material, four commercial Saccharomyces cerevisiae strains, namely RW, SY, DV10 and Drop Acid Yeast (DAY), were used to produce pear cider, comparing their taste characteristics and metabolomic profiles changes through the combination of GC-MS, 1H-NMR and E-tongue. The results showed that there was a clear classification from the data obtained according to different yeast strains fermented Guangan honey pear cider, represented by a high discrimination index. Several pathways were altered during fermentation due to the distinct yeast strains, namely arginine and proline metabolism, glycine and serine metabolism, urea cycle, alanine metabolism, citric acid cycle, amino sugar metabolism, carnitine synthesis and warburg effect. This study could help improve the quality of Guangan honey pear cider by selecting different Saccharomyces cerevisiae yeasts and, in turn, it could shed lights on the large-scale production of pear cider. 

Effects of Saccharomyces cerevisiae strains on the metabolomic profiles of Guangan honey pear cider

A comparison study on the freshness of rainbow trout (Oncorhynchus mykiss) fillets in the course of their sale was performed using near-infrared spectroscopy (NIRS), solid-phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), and the electronic nose (E-nose) technique. Quantitative analysis of the volatile salt nitrogen (TVB-N) of rainbow trout fillets with different freshness using NIR combined with the partial least squares (PLS) method revealed that the predicted values of TVB-N of the samples were significantly correlated with the true values (P < 0.01). SPME-GC-MS combined with E-nose analysis demonstrated that there were significant differences in the volatile flavor components of rainbow trout fillets at different freshness, and E-nose combined with principal component analysis (PCA) and linear discriminant analysis (LDA) could achieve rapid and non-destructive freshness ranking of rainbow trout fillets based on volatile flavor characteristics. Consequently, the NIRS and E-nose non-destructive testing techniques are capable of acting as rapid screening tools for detecting the freshness of rainbow trout fillets during their sale.

/pdf/evaluation-of-the-freshness-of-rainbow-trout-oncorhynchus-3ofc091a.pdf

Yuwen Yi

Papers

Synergistic effect between a novel triazine charring agent and ammonium polyphosphate on flame retardancy and thermal behavior of polypropylene

Synergistic effect of zinc hydroxystannate with intumescent flame-retardants on fire retardancy and thermal behavior of polypropylene

Effects of Saccharomyces cerevisiae strains on the metabolomic profiles of Guangan honey pear cider

Evaluation of the freshness of rainbow trout (Oncorhynchus mykiss) fillets by the NIR, E-nose and SPME-GC-MS