Rectangular Section Control Technology for Silicon Steel Rolling

Rectangular section control technology(RSCT)was introduced to achieve high-precision profile control during silicon steel rolling.The RSCT principle and method were designed,and the whole RSCT control strategy was developed.Specifically,RSCT included roll contour design,rolling technology optimization,and control strategy development,aiming at both hot strip mills(HSMs)and cold strip mills(CSMs).Firstly,through the high-performance variable crown(HVC)work roll optimization design in the upper-stream stands and the limited shifting technology for schedule-free rolling in the downstream stands of HSMs,a hot strip with a stable crown and limited wedge,local spot,and single wave was obtained,which was suitable for cold rolling.Secondly,an approximately rectangular section was obtained by edge varying contact(EVC)work roll contour design,edge-drop setting control,and closed loop control in the upper-stream stands of CSMs.Moreover,complex-mode flatness control was realized by coordinating multiple shape-control methods in the downstream stands of CSMs.In addition,the RSCT approach was applied in several silicon-steel production plants,where an outstanding performance and remarkable economic benefits were observed.     

Pressure drop and optimization meta-models for arbitrary low-height pleated filter shapes and flowrates

Journal of Mechanical Science and Technology - This study delivers equations useful for low-height pleated fibrous filter design: two pressure drop equations and one set of optimum design equations...     

高温氢工质热物理性质计算分析

氢工质在新能源与动力、航天推进、化工材料等领域有着广泛应用。通过开展高温氢工质热力学与输运性质研究，建立了原子态氢、分子态氢、热解平衡态氢的热物理性质计算模型，开发了热物性计算程序Prop_H_H2，适用范围为温度100~3 500 K、压力104~5×107 Pa 。验证表明，Prop_H_H2在适用范围内计算氢工质的物性参数合理可靠，在温度200~3 000 K、压力104~107 Pa范围内，程序预测值更加准确，相对偏差在±5%左右。本研究可为氢工质相关的航天推进、应用物理学、能源动力等行业的科研和应用提供支持借鉴。     

基于GFU和分层LSTM的组群行为识别研究方法

提出一种以"关键人物"为核心，使用门控融合单元（GFU，Gated Fusion Unit）进行特征融合的组群行为识别框架，旨在解决两个问题：①组群行为信息冗余，重点关注关键人物行为特征，忽略无关人员对组群行为的影响；②组群内部交互行为复杂，使用GFU有效融合以关键人物为核心的交互特征，再通过LSTM时序建模成为表征能力更强的组群特征.最终，通过softmax分类器进行组群行为类别分类.该算法在排球数据集上取得了86.7%的平均识别率.     

服役后20号钢在低温下的力学性能研究

分析了20号无缝钢管的室温和低温力学性能,结合显微组织观察、晶粒度统计和断口分析,发现低温低应力工况下服役后20号无缝钢管的力学性能完全符合冷库用液氨管道的使用要求。     

Room Temperature Ferromagnetism in Co-doped CuAlO2 Nanofibers Fabricated by Electrospinning

One-dimensional, diluted magnetic semiconductor nanofibers have attracted increasing attention for their unique magnetic properties, large specific surface area, and high porosity. These qualities lead to excellent performance in magneto-optical devices, magnetic resonance imaging, ferrofluids and magnetic separation. The purpose of this study is to fabricate P-type one dimensional CuAlO2-based diluted magnetic semiconductor nanofibers. First, we fabricated Cu Al0.95Co0.05O2 nanofibers with an average diameter of 1 μm with the electrospinning method. The annealed nanofibers were thermally treated at a temperature of 1 100 ℃ and then shrunk to a diameter of about 650 nm. We used X-ray diffraction measurements and Raman spectra to confirm that the Cu Al0.95Co0.05O2 nanofibers had a single impurity free delafossite phase. The X-ray photoelectron spectroscopy analysis indicates that Co was present in the +2 oxidation state, resulting in an room temperature ferromagnetism in the Cu Al0.95Co0.05O2 fiber. This contrasts with nonmagnetism in pristine CuAlO2 fiber. The coercivity(Hc) value of 65.26 Oe and approximate saturation magnetization(Ms) of 0.012 emu/g demonstrate good evidence of ferromagnetism at room temperature for Cu Al0.95Co0.05O2 nanofibers.     

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%.