Influence of Edible Films upon the Moisture Loss and Microstructure of Dietetic Sucrose-Free Sponge Cakes during Storage

The kinetics of changes in the bound water content in dietetic sucrose-free sponge cakes (DC) during storage was investigated. The effect of edible films of polymyxan, pectin, xanthan, and carboxymethylcellulose upon this kinetics was also investigated. The quantitative changes in both states of water (slightly bound water and strongly bound water) were registered by combined dynamic analysis (thermogravimetry analysis, TGA, and differential thermal analysis, DTA). The moisture changes in DC crumb were analyzed by drying out to constant mass. The rate constants were determined according the equation q = q_oe^-kt. The values of rate constants 'k', in day^-1, concerning the different edible films were as follows: for crumb moisture is (8.00 ≤ k ≤ 12.47) × 10^-3, for bound water is (3.07 ≤ k_w ≤ 6.26) × 10^-2, for slightly bound water is (4.22 ≤ k₁ ≤ 8.49) × 10^-2 and for strongly bound water is (2.02 ≤ k₂ ≤ 5.62) × 10^-2 as compared to 18.53 × 10^-3, 7.16 × 10^-2, 9.04 × 10^-2, and 5.36 × 10^-2 in the uncovered DC, respectively. The best water-retaining effect in respect to crumb moisture during storage was ascertained in the use of polymyxan and xanthan films. The lowest rate constant values for bound water and its two states were measured for DC covered with pectin. The relation between the kinetics of both bound water states during storage and ageing of the crumb of DC covered with different edible films and the crumb microstructure was represented. By means of scanning electron microscope was read the smallest change in crumb microstructure of pectin-covered DC on the sixth day of storage.     

Holographic polymer‐dispersed liquid crystal fabrication under electric field

The transmission mode of holographic polymer‐dispersed liquid crystals (HPDLCs) was developed an under electric field. It is reported that orientation of LC molecules under an electric field induces orientation of oligomer molecules giving rise to low off‐state diffraction and small grating shrinkage. Copyright © 2005 Society of Chemical Industry     

锌基合金模具的应用及探讨

本文分析了锌基合金模具制造及使用过程中容易出现热裂、翘曲、收缩的问题，并提出了解决这些问题的措施。     

优化SMC模压工艺控制制品收缩率和表面粗糙度

优化SMC模压工艺参数：模压压力分为二阶段，选定最佳压力释放时机和压力；适宜降低模压温度。可显著降低SMC制品的固化收缩率，提高其表观质量、试验表明，同时采用的线收缩率和表面粗糙度两种检测和村定方法具有很好的同一性。     

Thermally stimulated shrinkage forces in oriented polymers: 1. Temperature dependence

Temperature dependences of shrinkage forces appearing in oriented polymer samples when heated at constant length were recorded for polycarbonate, polyethylene terephthalate, polyethylene and polypropylene. The influence of various processing conditions on thermally stimulated shrinkage forces is demonstrated. A four-state model is proposed which qualitatively describes the temperature dependences of shrinkage forces in amorphous polymers.     

关于CEA混凝土膨胀剂的若干技术问题--与游宝坤同志讨论

作者阐述了CEA膨胀剂混凝土的膨胀量较大，干缩小，抗裂性能良好的特性，CEA与粉煤灰掺用提高强度，改善界面过渡层的性质，提高耐久性；CEA混凝土无Ca（OH）2溶出问题。文中列出GBJ119应用技术规范，说明CEA可用于防水工程。     

Tannins/melamine–urea–formaldehyde (MUF) resins substitution of chrome in leather and its characterization by thermomechanical analysis

A new sulfonated melamine–urea–formaldehyde (MUF) resin of relatively low melamine content, prepared according to a sequential formulation, has been shown to be highly effective when coupled with different natural vegetable tannins to produce leather with the same good characteristics of leather prepared with chrome salts. In particular, the antishrinkage effectiveness of the leather prepared according to the new approach is comparable to that obtained with chrome tanned leathers. The comparison of the traditional leather shrinkage temperatures test method with a new thermomechanical analysis (TMA) test method in tension yields thermograms presenting three major modulus of elasticity (MOE) peaks. These are closely connected to molecular level phenomena determining the shrinkage temperature of leather. The three determining parameters appear to be as follows: (1) The average value of the temperatures at which the three MOE peaks occur: the higher the value of this average, the lower is the shrinkage of leather. (2) The average of maximum MOE values of the TMA peaks: the higher this average is, the better is the leather in regard to antishrinkage effectiveness. This means the leather maximum MOE at each peak is a measure of the resistance to the contraction force induced by heat. (3) The relative intensity of the first TMA peak in relation to the second: the higher the value of the MOE for the first TMA peak is in relation to the second peak, the lower the leather shrinkage appears to be. However, it has not been possible to better define or quantify this latter effect. This new TMA test method in tension has also yielded a mathematical relationship correlating the thermogram peak temperatures and MOE averages with the traditional shrinkage temperature to a high degree of confidence. A previous TMA test method, in compression, has proven to yield more problematic and finally not very reliable results when one needs to apply it to a wide variety of different cases. © 2003 Wiley Periodicals, Inc. J Appl Polym Sci 88: 1889–1903, 2003     

估计小波系数方差邻域大小的研究

利用小波变换去噪时小波系数方差的估计对去噪结果影响很大。自然图像小波分解后得到的系数在不同的分辨率中差异很大,所以利用邻域估计中心点方差时,不同分辨率应有不同大小的邻域。首先对在邻域中利用极大似然准则估计中心点方差进行分析,再结合自然图像小波分解后的系数在不同分辨率子带中,根据平稳性和重要性选择邻域的大小。最后进行去噪实验,并取得正交小波分解下理想的去噪性能。     

Hydrogen and Calcium Ion Concentrations Affect Volume of CO2 Puffed Diced Green Bell Peppers

Diced green bell peppers were soaked in a solution of hydrochloric acid or calcium chloride, air-dried to 50% moisture, held in CO₂ at 5.8 MPa for 1, 3 or 5 min, and puffed by abruptly releasing the CO₂ pressure. Treatment with 1% CaCl₂ increased the size of puffed-dried products as compared to a control; however, HCl treatments did not. The treatment with 1 or 2% CaCl₂ reduced shrinkage as compared to the control. The 1% CaCl₂ treatment may have increased the CO₂ saturation rate.     

灰铸铁几个关键技术问题的探讨

对灰铸铁熔炼中的几个关键问题进行探讨：1）锰、硫对灰铸铁力学性能及切削加工性能的影响；2）硬质点颗粒对断屑性能的影响；3）时效处理对高速切削时刀具寿命的影响；4）如何减小高强度灰铸铁的收缩倾向；5）如何生产HT350及更高牌号的灰铸铁。