加肋铸铁烘缸的设计理念

提出了铸铁烘缸的升级换代构想-加肋铸铁烘缸的设计理念。在经历了三角形槽型结构、T型槽结构加肋铸铁烘缸之后，现多采用缸体内新的开楷方式，并在加肋烘缸缸体内安装-中心轴。制造材料最好使用高于QT400--18的球墨铸铁。对于烘缸的设计计算，现通常采用理论分析与有限元分析计算，计算中应注意温度应力、离心载荷、内压外压引起的应力场以及由端盖螺栓预紧力引起的接触应力等因素。设计时应考虑加肋烘缸的保温节能端盖。     

铸铁烘缸设计制造基本问题的探讨

根据多年设计实践和近年来的事故分析,讨论了铸铁烘缸设计制造中的两个最基本问题即强度理论应用问题和材料力学性能选取问题。提出在铸铁烘缸设计中应选用第一强度理论,不能选用Mises应力作为强度条件。在选用材料力学性能时,本体试棒抗拉强度不能用于强度的计算。     

关于铸铁烘缸破坏性试验问题

造纸机用铸铁烘缸系由脆性材料制造的压力容器,其安全使用至关重要,按照国家质检总局TSG R0004—2009 固定式压力容器安全技术监察规程的要求,对新设计铸造压力容器要进行液压破坏性试验。本文详述了国内外主要规范对铸铁压力容器破坏性试验的规定,提出了结合铸铁烘缸实际情况的试验方法及步骤。     

铸铁大烘缸的疲劳强度计算

本文讨论了大烘缸(杨克式烘缸)疲劳设计计算问题。首先用有限元方法分析了应力随时同的变化规律,并给出了解析解简化近似计算公式,该公式经有限元法验证,具有足够的精确度。然后对烘缸用铸铁材料作了疲劳实验测定。给出了大烘缸疲劳工作条件下的应力安全区,为大烘缸的疲劳强度计算提供了设计方法。     

铸铁烘缸水压试验的剖析

简介铸铁烘缸在造纸企业的应用以及水压试验对保证烘缸安全运行的意义。在强调压力容器安全技术监察规程、造纸机械用铸铁烘缸设计规定和技术条件有关铸铁烘缸水压试验规定的基础上,对铸铁烘缸的制造质量缺陷处理、合理设计的因素和已使用烘缸使用缺陷处理保证水压试验通过的因素,以及已使用烘缸水压试验时支撑结构的安全考虑进行了剖析。     

特殊用途烘缸的设计与投产

根据需要，由我所设计的特殊用途烘缸．于1984年至1995年，达到设计压力并安全投入使用。鉴于这些特殊用途的烘缸的设计压力均超过现行“ZBY91003—88造纸机用铸铁烘缸技术条件”和“ZBYgl008一89造纸机用铸铁烘缸设计规定”标准所规定的压力，为此我所的有关技术人员在设计时，在充分调查研究，掌握了国内外类似烘缸的结构图纸、压力容器的计算资料的基础＿t，经过分析、比较与计算，对图纸作了优化设计。制造厂家，在制造时，对铸件（或钢件）材料的化学成分与机械性能，进行分析与测试，并有详细记录。烘缸组装后，按设计图纸要求，进…     

Ф3660铸铁烘缸疲劳分析

对Ф3660烘缸在线压载荷作用下的受力做了有限元应力计算,获得了该烘缸在动静载荷作用下最大平均应力和交变应力幅,并在分析灰口铸铁烘缸疲劳特性的基础上对该烘缸进行了疲劳分析.     

铸铁烘缸缸体与缸盖联接螺栓设计

建立模拟烘缸缸体与缸盖法兰间相互接触状况的有限元计算模型，并用φ1500烘缸的应力实测结果验证计算模型的正确性。计算了φ1000－φ3000所有常用规模烘缸的螺栓力，在分析螺栓力影响因素的基础上，提出螺栓设计计算的方法。     

铸铁烘缸缸体与缸盖联接螺栓力的设计

ASME锅炉与压力容器规范第八卷第一册^[1]提供了分析和设计金属与金属直接接触的对称法兰的规则，且这个理论已被延伸应用于设计非对称的法兰联接^ [2][3]。本文根据此理论，并借助于有限元方法，用来确定合理的烘缸缸体与缸盖的联接螺栓力，认为《烘缸设计规定》取其为缸盖所受压力的2．4倍是合理的，但对于φ2500以上烘缸显得有点保守。     

φ3660铸铁烘缸疲劳分析

对φ3660烘缸在线压载荷作用下的受力做了有限元应力计算，获得了该烘缸在动静载荷作用下最大平均应力和交变应力幅，并在分析灰口铸铁烘缸疲劳特性的基础上对该烘缸进行了疲劳分析。     

精密裁板锯主锯片固有频率的分析研究

:本文采用弹性力学理论中求解薄板的自由振动微分方程的方法 ,推导出主锯片固有频率的计算公式 ,并对影响主锯片固有频率的几个参数进行了分析 ,通过对牡丹江木工机械厂生产的MJC1125型精密裁板锯的实测 ,验证了用该方法所计算的主锯片固有频率的理论计算值和实测值比较接近 ,误差在3 %以内。     

赛洛纺加捻过程的理论分析

分析了赛洛纺的加捻过程，获得了交汇区中的单纱捻度和交汇角的理论计算公式，利用这两个公式解释了一些主要纺纱工艺参数对纺纱过程和成纱性能的影响的实验规律。     

PVO 系列磷酸化植物油加脂剂的研制

探讨了制备 PVO系列磷酸化植物油时的一些影响因素 ,通过对油脂酯交换改性反应、磷酸化反应条件等主要因素的控制 ,使得磷酸化植物油加脂剂中单酯 (MAP)含量在 85 %以上。在讨论油脂的酯交换改性反应时 ,推导出了可根据油脂的平均相对分子质量和酯交换后羟值的增加量计算酯交换率的近似公式 ;红外光谱证明了磷酸化植物油中磷酸酯基团的存在 ;分析测试表明 :PVO系列磷酸化植物油具有良好的稳定性。     

Calculation of Thermal Process Lethality for Conduction-Heated Canned Foods

The problem of deriving a formula to calculate sterilizing values from temperature curves was examined. For the high sterilizing value range (U/f>1), a simple algebraic formula was found that enabled the temperature approach g and the sterilizing value U to be calculated from each other to within 3%. For low sterilizing values (U/f>1) regression equations were presented to calculate g from U. A table was also given as an alternative to the equations. The method took into account variations in initial product temperature and cooling water temperature. Being expressed in terms of dimensionless quantities, it was more generally applicable than previous methods derived along similar lines.     

Italian and Italian-style hard cooked cheeses: Predictive formulas for Parmigiano-Reggiano 24-h cheese yield

Predicting the 24-h Parmigiano-Reggiano (PR-RE) cheese yield (CY) is relevant for controlling the efficacy of cheese-making processes, yet the existing formulas are old and need to be re-evaluated. To this aim, 119 cheese-making trials were carried out in 20 different dairies to calculate the 24-h actual CY. From a subset of 89 trials, 35 formulas for 24-h PR-RE CY were developed by applying a multiple regression analysis using up to 14 milk parameters as predictors. The formulas were validated on a second data subset (30 trials). The predictive ability was not significantly improved by increasing the predictors when a formula based on milk fat and casein contents was considered (R² = 0.872). The formula predicted 24-h CY more effectively than the existing formulas for Italian hard cheeses. Using a database obtained from a single dairy, the predictive ability of the resulting formula was further improved.     

基于电子鼻辅助的酸辣花蛤酱研制开发

以花蛤、糟辣椒为主要原料,选择感官评价为指标,通过正交试验研制开发一款酸辣花蛤酱,并采用电子鼻技术进行风味差异分析。结果表明:在基础配方上添加花蛤21%、杏鲍菇25%、糟辣椒4%和菜籽油18%为酸辣花蛤酱的最佳工艺配方。成品具有花蛤的鲜香味,颜色红润,酸辣可口,组织状态良好。采用电子鼻分析发现其挥发性成分包含氮氧类、甲基类、芳香类等化合物,各组的风味有差别,证明电子鼻技术能有效应用于酸辣花蛤酱特征风味的分析,辅助产品开发。     

Dielectric loss mechanism of powdered infant formula milk

Dipole loss of main compositions of powdered infant formula milk (PIFM), including whey protein (WP), fat and lactose and the ionic loss of PIFM were analyzed over frequency range of 10 to 3000 MHz at temperature range of 20–80 °C. Dielectric loss factor of PIFM decreased with increasing fat content, while increased with increasing WP content and lactose content at investigated frequencies in our study. The dipole loss of WP, fat and lactose followed Debye equation which increased with increasing frequency till around 1.2,1 and 1 GHz, respectively, and then decreased. Ionic loss of PIFM was constant with increasing frequency at investigated frequencies and increased with increasing temperature. A general formula to calculate ionic loss for both solid and liquid materials was obtained. Validation experiments based on the dielectric loss factor of different compositions indicated that increasing WP proportion in PIFM can increase heating rate in radio frequency field and also result in lower lipid oxidation of treated PIFM. This provides a solution to adjust RF heating performance and product quality based on loss mechanisms of different ingredients.     

Lower working heights decrease contraction intensity of shoulder muscles in a herringbone 30° milking parlor

Musculoskeletal disorders have been a main concern in milkers for many years. To improve posture, a formula was developed in a previous study to calculate ergonomically optimal working heights for various milking parlor types. However, the working height recommendations based on the formula for the herringbone 30° parlor were broad. To clarify the recommendations for the optimal working height, we investigated the effect of working height on upper limb and shoulder muscle contraction intensities. We evaluated 60 milking cluster attachment procedures in a herringbone 30° milking parlor in 7 men and 9 women. Specifically, we examined the effect of working height on muscle contraction intensity of 4 arm and shoulder muscles bilaterally (flexor carpi ulnaris, biceps brachii, deltoideus anterior, and upper trapezius) by using surface electromyography. The working heights (low, medium, and high), which reflect the ratio of the subject's height to the height of the udder base, were used in the milking health formula to determine and fit individual depth of pits. Data were evaluated for each muscle and arm side in the functions holding and attaching. Statistical analysis was performed using linear mixed effects models, where muscle contraction intensity served as a target variable, whereas working height coefficient, sex, subject height, and repetition were treated as fixed effects, and repetition group nested in working height nested in subject was considered a random effect. Contraction intensities decreased with decreasing working height for the deltoideus anterior and upper trapezius, but not for the flexor carpi ulnaris or the biceps brachii muscles in both holding and attaching arm functions. We found that milking at a lower working height reduced muscle contraction intensities of the shoulder muscles. Women showed higher contraction intensities than men, whereas subject height had no effect. The study demonstrated that a lower working height decreased muscular load during milking. These lower working heights should be used within the recommendations made by the milking health formula for the herringbone 30°. Working heights could be adjusted effectively for milkers of varying body height. Future studies should therefore use the milking health formula as a tool to objectively compare and improve the accuracy of the working height coefficients.     

磁共振成像之SE序列在猪肉质量评估中的应用——TR值对成像质量的影响

本文论述了采用核磁共振成像技术（Magnetic resonance imaging，MRI）中的自旋回波（Spinecho，SE）序列对猪肉进行二维成像，从信号成像的质量效果入手，在改变重复时间（Repeat time，TR）值的情况下分析图像变化规律。利用一系列图像信号值拟合得出了所测猪肉的纵向弛豫时间T1范围，并发现了在SE序列成像过程中图像信号与T1之间有相关性。由此可推知，准确计算T1值时应采集相应TR值段的图像信号。而图像中脂肪与瘦肉两部分的对比度在此范围之内也是差别最大，这将有利于今后对猪肉进行NMR成像的质量分析的开展，提供了一种研究食品物质性质的方法。     

圆形钢丝断面收缩率的快速计算法

按照ＧＢ２２８—８７《金属拉力试验法》中的公式计算断面收缩率既费时又复杂。在对原公式作进一步推导之后得出一新的计算式，按此公式可快速、难确地计算出值。