车用QT700球墨铸铁低周疲劳性能试验研究

QT700球墨铸铁被大量应用于汽车曲轴、连杆、凸轮轴、气缸套等零件。文章采用QT700球墨铸铁表面光滑的棒材试样为研究对象,通过轴向不同应变幅控制的低周疲劳试验,研究了QT700球墨铸铁材料在室温条件下的低周疲劳行为,包括拉伸应力-应变、循环应力-应变、应变疲劳寿命特点,给出了相应的疲劳参数。试验结果表明,QT700在0.3%-0.7%应变幅值循环作用下出现循环硬化效应。利用数据处理软件,参照GB/T 15248-2008附录A函数关系式,在双对数坐标系下拟合出了应变-寿命曲线。     

电动工具阶梯轴圆角过渡半径的优化设计

通过ANSYS软件建立不同直径和过渡圆角半径的阶梯轴三维模型,计算阶梯轴模型在纯扭转条件下的应力、应变;找出每个阶梯轴的最大应力及其存在的位置.根据计算结果,绘制最大应力随过渡圆角半径变化的曲线和随过渡圆角半径与小径比值的变化曲线,分析阶梯轴结构对应力集中程度的影响.     

一种角磨机转子轴疲劳寿命及可靠性研究

对一种角磨机转子轴在极端载荷条件工作时的疲劳寿命及可靠性进行了仿真研究。采用Creo建立有限元分析模型,导入ANSYS Workbench对转子轴各个危险截面进行应力分析;采用线性疲劳损伤理论,输入材料40 Cr的S-N寿命曲线,基于疲劳分析模块Fatigue tools对转子轴进行疲劳寿命预测;采用正态概率密度函数为疲劳可靠性的密度函数,进行疲劳可靠性分析;基于模态进行了谐响应分析。结果表明:最大应力部位及危险部位位于转子轴输出端轴承端面过渡圆弧区域,最大应力为226.19 MPa,疲劳寿命约为1.8×10~9周次,可靠度为99.42%,转子轴的静强度、疲劳寿命均满足设计要求,可靠性高及谐响应引起的振幅极不显著。     

基于ANSYS的裁板锯主锯轴有限元强度分析

以裁板锯主锯轴为对象,利用Solidworks零件设计模块设计出裁板锯主锯轴的三维模型,采用ANSYS软件对其进行有限元分析,结果表明:该轴右侧轴承与带轮轴段之间应力及变形最大。     

实测动应变在城市拱桥焊缝疲劳寿命评估中的应用

基于实测动应变对城市景观拱桥焊缝疲劳寿命评估进行了研究,利用记录的应变（应力）时程数据进行疲劳寿命评估,为准确可靠的研究方法;主梁最容易发生疲劳破坏的部位是各个构造细部,因为在构造细部处往往会产生应力集中,使该处应力远高于构件其他部位,结合雨流计数法技术,得到“日应力谱”,并利用相关疲劳规范研究该桥焊缝疲劳寿命。     

汽轮机焊接转子接头低周疲劳过程损伤变量的复合分析法

分析焊接转子接头的低周疲劳损伤过程对转子的安全性评估具有重要的指导意义。该文采用疲劳损伤力学的方法分析NiCrMoV钢汽轮机低压焊接转子1∶1模拟件接头低周疲劳过程。针对损伤变量表征方法中的弹性模量法和应力幅值法应用的局限性,并考虑循环前期循环软化(硬化)造成的材料损伤,提出了适用于循环软化材料或者循环前期出现短暂循环硬化、随后循环软化的材料的低周疲劳全过程损伤变量的分析方法——复合分析法。试验结果表明:在NiCrMoV钢汽轮机低压焊接转子接头的低周疲劳损伤过程分析中,采用复合分析法较弹性模量法和应力幅值法更为合理。     

悬架簧用材料松弛性能的研究

在对钢的疲劳特性的研究中发现 ,除疲劳变形或循环塑性变形之外 ,明显的循环蠕变变形也能检测到。甚至在材料的最大应用循环应力显著低于其屈服应力时也可检测到。这种循环蠕变变形取决于循环最大应力、循环平均应力、所试验材料的显微组织和塑性变形情况等多种因素。另一个与松弛 -循环软化有关的重要现象也主要依赖于弹簧材料中基于传统的应变软化理论的塑性变形的情况。为了检验并证实上述两个现象是造成弹簧材料松弛特性的主要原因 ,加拿大多伦多大学冶金系的王智瑞教授研究了包括冷拉弹簧钢丝及油淬火汽车悬架弹簧钢的循环变形 ,即疲劳…     

基于断裂力学的立式杀菌锅全寿命疲劳分析

目的:研究一种新型立式杀菌锅在热机循环载荷下的疲劳强度,特别是在锅体出现裂纹后的剩余疲劳寿命以及影响杀菌锅疲劳裂纹扩展的因素.方法:从杀菌锅结构完好的设计疲劳寿命和有裂纹后的剩余疲劳寿命两个方面对其进行全寿命疲劳分析.采用Workbench分析杀菌和3种循环载荷下杀菌锅的力学特性;基于SGN曲线研究杀菌锅在3种交变应力下的设计疲劳寿命;基于断裂力学原理研究初始裂纹尺寸、压力、温度对有裂纹杀菌锅应力强度因子和剩余疲劳寿命的影响.结果:此类立式杀菌锅的设计疲劳寿命为5×10⁵次,满足设计需要且有一定安全余量;基于断裂力学分析得出杀菌锅裂纹尺寸寿命曲线,对含缺陷杀菌锅剩余寿命进行预测,具有一定创新性.结论:使用过程中应关注锅体内部裂纹的产生和扩展情况,可以根据试验提出的方法对杀菌锅裂纹缺陷进行强度分析和寿命预测.     

提高3C钢腐蚀速度预测准确度的方法研究

针对BP神经网络模型对3C钢腐蚀速度的预测存在精度低问题,建立了基于遗传算法的3C钢神经网络预测模型。该模型采用遗传算法优化BP神经网络的初始权值和阈值。实例对比分析表明:采用遗传神经网络预测3C钢的腐蚀速度,提高了准确率,具有应用可行性。     

基于有限元分析的疲劳裂纹扩展及寿命计算

以紧凑拉伸试样静应力分析及疲劳裂纹寿命为研究对象,通过三维建模软件建立紧凑拉伸试样,运用有限元分析软件对试样进行静力学分析,得到其最大变形及最大应力,并对紧凑拉伸试样预制裂纹,运用疲劳子软件进行裂纹扩展分析,得到其循环作用次数以及a-N曲线.此方法可用于疲劳裂纹扩展寿命的计算,并且让裂纹扩展的过程可视化,方便分析和掌握...     

Reliable identification of grapevine rootstock varieties using RAPD PCR on woody samples

Since grapevine ( Vitis spp .) rootstock material is being traded increasingly as disbudded woody material a lack of distinctive morphological features on such material necessitates an alternative and reliable means of identification. Methods described here were developed for rapid and efficient extraction of DNA from woody samples rich in phenolic compounds and polysaccharides, and for subsequent identification of varieties by RAPD PCR. Using these methods, and with the application of only one selected RAPD primer, we were able to differentiate sixteen rootstock varieties, including the seven varieties most commonly used in Germany. Problems commonly encountered with reproducibility of RAPD patterns were avoided by choosing primers with a dinucleotide sequence and a high G/C content that allowed a rather high annealing temperature of 45°C. Methods described here should also be useful for other horticultural crops, especially those with woody tissues rich in phenolic compounds and polysaccharides.     

Chlorohydrins of bisphenol A diglycidyl ether (BADGE) and of bisphenol F diglycidyl ether (BFDGE) in canned foods and ready-to-drink coffees from the Japanese market

BADGE.2HCl and BFDGE.2HCl were determined in 28 samples of ready-to-drink canned coffee and 18 samples of canned vegetables (10 corn, 5 tomatoes and 3 others), all from the Japanese market. HPLC was used as the principal analytical method and GCMS for confirmation of relevant LC fractions. BADGE.2HCl was found to be present in one canned coffee and five samples of corn, BFDGE.2HCl in four samples of canned tomatoes and in one canned corn. No sample was found which exceeded the 1mg/kg limit of the EU for the BADGE chlorohydrins. However the highest concentration was found for the sum of BFDGE.2HCl and BFDGE.HCl.H₂O at a level of 1.5mg/kg. A Beilstein test confirmed that all cans containing foods contaminated with BADGE.2HCl or BFDGE.2HCl had at lest one part coated with a PVC organosol.     

European priorities for research to support legislation in the area of food contact materials and articles

A strong science base is required to underpin the planning and decision-making process involved in determining future European community legislation on materials and articles in contact with food. Significant progress has been made in the past 5 years in European funded work in this area, with many developments contributing to a much better understanding of the migration process, and better and simpler approaches to food control. In this paper this progress is reviewed against previously identified work-areas (identified in 1994) and conclusions are reached about future requirements for R&D to support legislation on food contact materials and articles over the next 5 or so years.     

Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry

The characterization of the aromatic profile of several apricot cultivars with molecular tracers in order to obtain objective data concerning the aromatic quality of this fruit was undertaken using headspace–solid phase microextraction (HS–SPME). Six apricot cultivars were selected according to their organoleptic characteristics: Iranien, Orangered, Goldrich, Hargrand, Rouge du Roussillon and A4025. The aromatic intensity of these varieties measured by HS–SPME–Olfactometry were defined and classified according to the presence and the intensity of grassy, fruity and apricot like notes. In the six varieties, 23 common volatile compounds were identified by HS–SPME–GC–MS. Finally, 10 compounds, ethyl acetate, hexyl acetate, limonene, β-cyclocitral, γ-decalactone, 6-methyl-5-hepten-2-one, linalool, β-ionone, menthone and (E)-hexen-2-al were recognized by HS–SPME–GC–O as responsible of the aromatic notes involved in apricot aroma and considered as molecular tracers of apricot aromatic quality which could be utilized to discriminate apricot varieties.     

Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates

A 9% whey protein (WP) isolate solution at pH 7.0 was heat-denatured at 80°C for 30 min. Size-exclusion HPLC showed that native WP formed soluble aggregates after heat-treatment. Additions of CaCl2 (10–40 mM), NaCl (50–400 mM) or glucono-delta-lactone (GDL, 0.4–2.0%, w/v) or hydrolysis by a protease from Bacillus licheniformis caused gelation of the denatured solution at 45°C. Textural parameters, hardness, adhesiveness, and cohesiveness of the gels so formed changed markedly with concentration of added salts or pH by added GDL. Maximum gel hardness occurred at 200 mM NaCl or pH 4.7. Increasing CaCl2 concentration continuously increased gel hardness. Generally, GDL-induced gels were harder than salt-induced gels, and much harder than the protease-induced gel.     

Tests of potential functional barriers for laminated multilayer food packages. Part I: Low molecular weight permeants

The advent of the functional barrier concept in food packaging has brought with it a requirement for fast tests of permeation through potential barrier materials. In such tests it would be convenient for both foodstuffs and materials below the functional barrier (sub-barrier materials) to be represented by standard simulants. By means of inverse gas chromatography, liquid paraffin spiked with appropriate permeants was considered as a potential simulant of sub-barrier materials based on polypropylene (PP) or similar polyolefins. Experiments were performed to characterize the kinetics of the permeation of low molecular weight model permeants (octene, toluene and isopropanol) from liquid paraffin, through a surrogate potential functional barrier (25 μm-thick oriented PP) into the food simulants olive oil and 3% (w/v) acetic acid. These permeation results were interpreted in terms of three permeation kinetic models regarding the solubility of a particular model permeant in the post-barrier medium (i.e. the food simulant). The results obtained justify the development and evaluation of liquid sub-barrier simulants that would allow flexible yet rigorous testing of new laminated multilayer packaging materials.     

Occurrence of bisphenol-F-diglycidyl ether (BFDGE) in fish canned in oil

The levels of bisphenol-F-diglycidyl ether (BFDGE) were quantified as part of a European survey on the migration of residues of epoxy resins into oil from canned fish. The contents of BFDGE in cans, lids and fish collected from all 15 Member States of the European Union and Switzerland were analysed in 382 samples. Cans and lids were separately extracted with acetonitrile. The extraction from fish was carried out with hexane followed by re-extraction with acetonitrile. The analysis was performed by reverse phase HPL C with fluorescence detection. BFDGE could be detected in 12% of the fish, 24% of the cans and 18% of the lids. Only 3% of the fish contained BFDGE in concentrations considerably above 1mg/kg. In addition to the presented data, a comparison was made with the levels of BADGE (bisphenol-A-diglycidyl ether)analysed in the same products in the context of a previous study.     

Contribution of European research to risk analysis

The European Commission's, Quality of Life Research Programme, Key Action 1—Health, Food & Nutrition is mission-oriented and aims, amongst other things, at providing a healthy, safe and high-quality food supply leading to reinforced consumer confidence in the safety of European food. Its objectives also include the enhancing of the competitiveness of the European food supply. Key Action 1 is currently supporting a number of different types of European collaborative projects in the area of risk analysis. The objectives of these projects range from the development and validation of prevention strategies including the reduction of consumers risks; development and validation of new modelling approaches; harmonization of risk assessment principles, methodologies, and terminology; standardization of methods and systems used for the safety evaluation of transgenic food; providing of tools for the evaluation of human viral contamination of shellfish and quality control; new methodologies for assessing the potential of unintended effects of genetically modified (genetically modified) foods; development of a risk assessment model for Cryptosporidium parvum related to the food and water industries; to the development of a communication platform for genetically modified organism, producers, retailers, regulatory authorities and consumer groups to improve safety assessment procedures, risk management strategies and risk communication; development and validation of new methods for safety testing of transgenic food; evaluation of the safety and efficacy of iron supplementation in pregnant women; evaluation of the potential cancer-preventing activity of pro- and pre-biotic ('synbiotic') combinations in human volunteers. An overview of these projects is presented here.     

Influence des ions sur le pouvoir hydratant de l'ure e: e tude sur peau de porc ex vivo

This study deals with the influence of ions (NaCl and MgSO4) in a W/O emulsion containing 10% urea. Moisturization kinetics are assessed by corneometry on pig skin ex vivo. The formula's influence on urea penetration is measured by infrared spectrometry with an ATR device and the stripping method. Corneometry and spectroscopy were chosen to record simultaneously the hydratation levels and urea localization into superficial cell layers. Urea crystallization after evaporation of emulsions and aqueous solutions is described. Results show that urea does not hydrate nor penetrate when applied to the skin through an aqueous gel. In a W/O emulsion, sodium chloride increases the ability of urea to moisturize without improving penetration. In vitro urea crystallization is disturbed by sodium chloride or magnesium sulphate for solutions and emulsions. This stabilization by ions is correlated with good moisturization values. The stabilization of urea in the solute state provided by ions increases its water epidermal binding capacity without enhancing penetration.