Mechanical /thermal Shock Properties and Failure Mechanisms of Cf/SiBCN Composites Effect of Sintering Densification and Fiber Coating

In this work, resin derived carbon coating was prepared on carbon fibers by polymer impregnation pyrolysis method (PIP), and then Cf/SiBCN composites were prepared by hot pressing process. The effects of sintering densification and fiber coating on microstructure, mechanical properties, thermal shock resistance, and failure mechanisms of the composites were studied. Fiber bridging hinders the sintering densification, causing more defects in fiber-dense area and lower strength. However, higher sintering temperature (1800-2000℃) can improve mechanical properties significantly, including bending strength, vickers hardness, and elastic module, because further sintering densification enhances matrix strength and fiber/matrix bonding strength, while the change of fracture toughness is not obvious (2.24-2.38 MPa·m1/2) due to counteraction of higher debonding resistance and less pull-out length. However, fiber coating improves fracture toughness greatly via protecting carbon fibers from chemical corrosion and damage of thermal stress and external stress. Due to lower coefficient of thermal expansion, lower fiber loading ratio, less stress concentration at the fiber/matrix interface and better defect healing effect, lower sintering temperature favor thermal shock resistance of composites and thermal shock recession mechanisms are the damage of interface.

Optimization of HS-SPME for GC-MS Analysis and Its Application in Characterization of Volatile Compounds in Sweet Potato

Volatile compounds are the main chemical species determining the characteristic aroma of food. A procedure based on headspace solid-phase microextraction (HP-SPME) coupled to gas chromatography-mass spectrometry (GC-MS) was developed to investigate the volatile compounds of sweet potato. The experimental conditions (fiber coating, incubation temperature and time, extraction time) were optimized for the extraction of volatile compounds from sweet potato. The samples incubated at 80 °C for 30 min and extracted at 80 °C by the fiber with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) coating for 30 min gave the most effective extraction of the analytes. The optimized method was applied to study the volatile profile of four sweet potato cultivars (Anna, Jieshu95-16, Ayamursaki, and Shuangzai) with different aroma. In total, 68 compounds were identified and the dominants were aldehydes, followed by alcohols, ketones, and terpenes. Significant differences were observed among the volatile profile of four cultivars. Furthermore, each cultivar was characterized by different compounds with typical flavor. The results substantiated that the optimized HS-SPME GC-MS method could provide an efficient and convenient approach to study the flavor characteristics of sweet potato. This is the basis for studying the key aroma-active compounds and selecting odor-rich accessions, which will help in the targeted improvement of sweet potato flavor in breeding.