Frontal polymerization (FP) technology has attracted significant attention as an efficient, low-energy curing method for thermosetting resins. By enabling self-sustaining polymerization reactions, FP significantly reduces curing time and minimizes external energy dependence, making it ideal for in-orbit manufacturing applications. In contrast to traditional curing methods, which are limited by high energy consumption and low efficiency, FP offers a more efficient and flexible alternative. Nonetheless, the FP process is sensitive to material composition, processing and environmental factors, requiring systematic studies to enhance performance. This work focuses on reaction mechanisms, curing kinetics and processing factors of a self-developed FP epoxy resin system. The revealed curing mechanism and kinetics reveals a high initiation energy barrier and rapid curing characteristics, showing appropriate reaction inertness before initiation and stable reaction without continuous external energy input. The influences of initiator concentration and epoxy resin type on polymerization rate and the properties of cured resin were examined. Additionally, a curing simulation method validated by the experiment were employed to analyze the effects of mold material, resin cross-sectional area, initial temperature and environmental conditions on polymerization behavior. The results provide valuable insights for optimizing FP, advancing the understanding of the curing process and improving resin performance in space-based applications.
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http://dx.doi.org/10.3390/polym17050680 | DOI Listing |
Foods
March 2025
Institute of Agrochemistry and Food Technology (IATA-CSIC), Agustín Escardino Avenue 7, 46980 Paterna, Valencia, Spain.
Volatile chemicals containing nitrogen and sulfur as key odors in dry-cured meat products have extremely low odor thresholds. These compounds play an important part in the overall uniqueness and characteristic flavor of dry-cured meat products, contributing to savory and toasted aroma sensations, respectively. In this review, we define the different volatiles and aroma compounds related to the flavor of dry-cured meat products.
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February 2025
Animal Science Department, University of Trás-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal.
The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles- (BF), (SM), and (ST).
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February 2025
School of Materials Science and Engineering, Chang'an University, Xi'an 710061, China.
In order to improve the dispersion state of silica fume (SF) in cement concrete, accelerate the hydration rate of high-strength steam-cured cement concrete, and reduce production costs. In this paper, SF was made into a wet-ground silica fume (WSF) suspension solution through a wet grinding process and was applied to high-strength steam-cured concrete to replace the SF so as to improve the difficult dispersion of the inner SF and enhance the compressive strength of concrete. The physical and chemical properties of WSF were studied by XRD, SEM, and ZETA potential, and its effects on the mechanical properties, hydration development, and microstructure of cement concrete were studied using XRD, SEM, TG, BET, and NMR.
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February 2025
BATir Department (LGC), Université libre de Bruxelles, 1050 Brussels, Belgium.
This study investigates the influence of curing temperature (explored at 10 °C, 20 °C, and 30 °C) on the volume changes of alkali-activated slag (AAS) pastes with the aim of expanding existing knowledge on alkali-activated materials (AAMs). The focus was on autogenous and thermal strains, internal relative humidity (IRH), heat flow and cumulative heat, setting times, and workability. The results indicate that increasing the curing temperature to 30 °C reduces autogenous shrinkage, likely due to changes in the elastic modulus and viscoelastic properties, while promoting swelling, especially for higher molarities.
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February 2025
Department of Hydraulic Engineering and Geotechnics, University of Agriculture in Kraków, Mickiewicza 24/28, 30-059 Kraków, Poland.
This article presents the results of laboratory tests of compaction parameters and shear strength of silty soils with and without the addition of hydraulic binder in the form of lime and/or cement. The tests were carried out on samples formed with an optimum moisture content and with 0, 3, 5, and 8% hydraulic binder added to the dry mass of the soil. The soil samples were examined after 7 and 14 days of air-water treatment without and with freeze-thaw cycles.
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