胡海陶瓷艺术作品选登

正~~     

Research on optimization design of PWR flow distribution device based on numerical simulation

ABSTRACT

In the lower chamber of pressurized water reactor (PWR), the flow distribution device is the core module to distribute coolant into the core. It has complex structure and numerous design parameters. Therefore, it has important theoretical and practical significance to optimize the device. The mesh independence verification, turbulence model selection, and data processing all can influence the numerical simulation results of the lower chamber, in order to research the influence, a numerical simulation method based on the original model of CNP1000 reactor lower chamber is proposed in this paper. In the method, an optimization design method of flow distribution device is established based on surrogate model. The main design variables and optimization objectives are determined based on the device’s structure and function characteristics. And then it respectively adopts Kriging algorithm and multi-objective genetic algorithm to establish a surrogate model of flow distribution device and optimize it globally. Finally, the optimal design variables are obtained. Compared with the device’s performance before optimization, the after optimization has smaller total pressure loss and more uniform flow. The effectiveness and practicability of proposed optimization design method can be verified.     

漆包机烘炉加热失效原因探究及处理

针对漆包机烘炉加热失效形式及产生原因,进行了深入的研究和分析。结果表明,影响烘炉加热失效的主要原因是加热管损坏及装配异常、催化剂表面粘有金属化合物等颗粒杂质、排废风机转速设定不合理,并对加热管、催化剂、排废风机提出了合理实用的技术措施,为降低烘炉加热失效提高加热效果提供帮助。     

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour-based bread

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread but induces a series of problems that lead to the decline of the bread quality. To overcome the barrier, wheat gluten and carboxymethylcellulose (CMC) were added into potato–wheat composite flour to improve dough machinability and bread quality. The rheological properties, thermo-mechanical properties and microstructures of dough were investigated. The results showed that the interaction between gluten and CMC mitigated the discontinuity of gluten matrix and gluten protein aggregation caused by the addition of potato flour, which yielded a more branched and compact gluten network. The compact three-dimensional viscoelastic structure induced improvements of gas retention capacity and dough stability, making it mimic the machinability properties of wheat flour dough. Bread qualities were apparently improved with the combined use of 4% gluten and 6% CMC, of which specific volume increased by 42.86%, and simultaneously, hardness reduced by 75.93%.