东兴铝业嘉峪关分公司铝灰渣循环利用研究

铝灰渣是铝熔铸过程中产生的废弃物。本文主要介绍了酒钢东兴铝业嘉峪关分公司铝灰渣的产生量、排放、利用情况、化学成分及表面特征,并简要介绍了铝灰渣、铝灰的循环利用途径。     

Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial properties against Bacillus cereus in cooked rice during storage at 37 and 4 °C. Both types of chitosan could retard the growth of B. cereus and total aerobic counts in cooked rice stored at 37 °C up to 1 day. In addition, the effect of chitosans on the physical and textural properties of cooked rice during storage was studied. Both chitosans slightly increased the moisture content of cooked rice. However, chitosans had no effect on the whiteness and hardness of cooked rice during storage (P > 0.05). Therefore, both chitosans have a potential to be used as food preservative for cooked rice with no negative effects on rice quality.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.     

超高压大容量铝电解电容器的研制

分析了大功率设备用超高压大容量铝电解电容器的特点,通过研制工作电解液、制订制作工艺及零部件设计方案,研制出的超高压大容量铝电解电容器具有损耗角正切小(tgδ为0.25)、承受纹波电流能力强(100 Hz,2.12～27.8 A)及寿命长的特点,耐久性达到85℃,5 000 h。     

Intergranular corrosion of a light aircraft aluminum alloy propeller

Examination of the wreckage of a light aircraft revealed that approximately 20 cm was missing from one tip of the aluminum alloy propeller. Fractographic and metallographic examination of the remaining portion of the propeller revealed extensive grain-boundary separation in the vicinity of the fracture, and grain edges and corners rounded by corrosion on the fracture surface. Energy dispersive X-ray analysis (EDXA) revealed fluorine on, and in the vicinity of, the fracture surface. In the ensuing litigation, it was asserted that the crash occurred because the propeller fractured in flight as the result of intergranular attack caused by the use of a fluorine-bearing cleaner.     

The correlation of texture and magnetic properties in Co-Cr films

This investigation focuses on the correlation between the crystallographic orientation of grains with respect to magnetic properties in Co-Cr films. Based on a distribution measured for the (0002) crystallographic pole densities, modified formulae describing the texture were used to calculate the coercivity Hc, the squareness ratio Rs (Mr⊥/TMs) and the anisotropy field Ha for Co-Cr films. In general, calculated values for the coercive force He agreed well with the measured values. The calculated Rs⊥. values were much larger than the measured ones, however, indicating that the influence of the demagnetizing field and the magnetostriction on the orientation of the magnetization cannot be neglected. On leave from Institute of Computing Technology, Academia Sinica, P.O.Box 2704-6, Beijing, P.R. China.     

On the corrosion fatigue crack initiation model and expression of metallic notched elements

In the present study, attempts are made to extend the application of the mechanical model for the fatigue crack initiation (FCI) and the FCI life formula of metallic notched elements in laboratory air to those in the corrosive environment. The test results and analysis of the corrosion FCI (CFCI) life of aluminum alloys and Ti---6A1---4V show that the expression of the CFCI life obtained by modifying the FCI life formula in laboratory air can give a good fit to the test results of the CFCI life. The salt water (3.5% NaCl) environment has no effects on the CFCI resistant coefficient compared with the FCI resistant coefficient in laboratory air. However, 3.5% NaCl environment greatly decreases the CFCI threshold of aluminum alloy, but has little effect on the CFCI threshold of Ti---6A1---4V. The loading frequency ranging from 1 Hz to 10 Hz has no appreciable effect on the CFCI life, and thus, the CFCI threshold of aluminum alloys investigated. Hence, the expression for the CFCI life of metallic notched elements proposed in this study is a better one, which reveals a correlation between the CFCI life and the governing parameters, such as, the geometry of the notched elements, the nominal stress range, the stress ratio, the tensile properties and the CFCI threshold. However, this new expression of the CFCI life needs to be verified by more test results.     

铝冷轧制油应用和生产工艺研究

通过对铝材冷轧工艺的分析。研究，以退火工艺中的斑痕为重点，提出采用加氢处理，异构化精制的石蜡基航空煤油组分为基础油，采用不同复合添加剂生产的通用铝冷轧制油完全可以满足客户要求。     

Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones

ABSTRACT: Texture changes during ripening of Port Salut Argentino cheese for different sampling zones were studied. Compression relaxation tests were performed and results were analyzed using both Maxwellian and Peleg's models. Elastic equilibrium modulus obtained from the Maxwellian model decreased from 1.22 to 0.11 10⁴Pa during ripening. The constants derived from Peleg's model, k₁ and k₂, diminished with ripening time from 1.18 to 0.71 min and from 1.27 to 1.12, respectively. Asymptotic equilibrium modulus from Peleg's model decreased from 0.95 to 0.07 10⁴Pa during ripening. Rate parameters derived from a 1st order kinetics applied to both equilibrium moduli showed that the decrease was faster in the external zone (0.0846 d⁻¹) than in the central zone (0.0368 d⁻¹). The correlation between equilibrium moduli, salt concentration, moisture content, and maturation indexes was obtained with a determination coefficient of 0.76.