焦炉回炉煤气控制方案的优化

介绍对南钢3#焦炉回炉煤气控制方案的具体优化措施及其达到的效果。     

新一代无回收焦炉技术刍议

新一代无回收焦炉虽然显著优于早期的无回收焦炉，但由于其生产能力、环保水平、热效率和煤耗等方面的缺陷而不能替代现代室式焦炉。     

独立焦化厂焦炉煤气综合利用途径及经济分析

分析了目前焦炉煤气利用的技术途径，针对独立焦化厂，从技术、投资和效益分析了焦炉煤气发电、合成氨生产尿素和生产甲醇等3种利用方案，经过分析比较，焦炉煤气生产甲醇产品，技术含量高，产业链长，附加值高，经济效益好。     

恒温晶振(OCXO)计算机辅助调试和自动测试系统

介绍恒温晶振（OCXO）调试和测试的基本原理，讨论OCXO计算机辅助调试和自动测试系统的设计要点和关键技术，包括系统功能与结构，软、硬件设计要点等。该系统已投入实际使用，使生产效率和测试精度均显著提高。     

恒温晶振(OCXO)精密恒温箱温度控制电路分析

设计高稳定的晶体振荡器，必须有性能良好的恒温箱来保证其频率稳定，恒温箱中选择一个性能良好的温度控制电路对稳定频率有重要作用，高性能的控制电路能改善OCXO整体性能，进而选择合适的控制策略来优化控制电路。通过对恒温箱的多种温度控制电路分析及各种电路的工作原理的研究，说明各个参数之间的关系以及其对恒温箱整体性能的影响，提出了选择和改进温度控制电路的方法，对设计高稳定的OCXO提供了很好的依据。     

Thermal investigation of an infrared reflow oven with a convection fan

A two-dimensional numerical model for an infrared reflow soldering with a convection fan is used my modifying the Eftychiou’s numerical modeling. The two-dimensional tunnel model which predicts convective conditions within the reflow oven are solved using the finite volume method with the SIMPLER algorithm. The card model solves the transient two-dimensional heat conduction equation in conjunction with a radiative heat transfer analysis. We also performed an experiment to validate the numerical modeling. The numerical result shows excellent agreement with experimental data. Based on the capability of this model, parametric simulations are performed to determine the thermal response of the solder to variations in the oven operating conditions and heat transfer conditions. This study shows that radiation and conveyor velocity are important factors in the preheat region.     

石油沥青薄膜烘箱试验法国家标准修订说明

石油沥青薄膜烘箱试验是重交通道路石油沥青和道路石油沥青的重要检测项目之一,此标准的修订,对促进国产沥青产品质量以及与国际标准接轨都具有重大意义,该文对《石油沥青薄膜烘箱试验法》修订目的和意义,修订依据,修订内容做了简要介绍。     

涂装生产线烘炉设计中的问题分析

针对影响烘炉性能的二个参数,提出并分析了在设计中,应注意的问题,并结合经验,提出了一些具体的方法。     

Capabilities of automated Karl Fischer titration combined with gas extraction for water determination in selected dairy products

The water content of different types of butter, processed cheeses and hard cheese was determined by classical oven drying, manual Karl Fischer titration and a combination of water release by heating and transferring the released water in a dried air stream into a Karl Fischer titration cell. This technique is also referred to as gas extraction of the water or combined method.     

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

A CVap steam generation oven was compared with a Blodgett convection oven to examine effects on yields, cooked color, tenderness, and sensory traits of beef Longissimus lumborum (LL), Deep pectoralis (DP), and Biceps femoris (BF) muscles cooked to 1 of 3 temperatures (65.6, 71.1, or 76.7°C). Four roasts were cooked in the CVap for a constant time, and 2 roasts were cooked in the Blodgett until they reached target temperatures (3 replications). Cooking yields were higher (P<0.05) for BF and LL roasts in the CVap. Slice shear force (SSF) for BF roasts was lowest (P<0.05) in the CVap but lowest (P<0.05) for DP roasts in the Blodgett. No oven effect (P>0.05) was found for LL roasts. Sensory tenderness for BF roasts in the CVap was higher (P<0.05) than those in the Blodgett. Juiciness was higher (P<0.05) for LL roasts in the Blodgett. The CVap oven offers some tenderization (BF) and cooking yield advantages (BF and DP) over forced-air convection cooking.