碳中和背景下配电网差异化节能降耗潜力评估分

为了提高配电网差异化节能降耗效果，解决现有潜力评估方法存在的应用性能差的问题，提出碳中和背景下配电网差异化节能降耗潜力优化评估方法。根据配电网的空间结构，构建相应的等值电路模型。在该模型下，从设备损耗和运行附加损耗2个方面计算配电网的损耗量。根据损耗量计算结果，确定配电网差异化碳中和节能降耗方式。从静态和动态2个角度设置潜力评估指标，通过指标数据处理、指标权重求解等步骤，得出配电网差异化节能降耗潜力的综合量化评估结果。将设计潜力评估方法应用到配电网的差异化节能降耗改造工作中，能够有效降低配电网的实际线损量、降低区域损耗费用，并具有较高的应用价值。     

爆破位置对深凹露天矿山炮烟扩散的影响研究

深凹露天矿山由于其特殊的结构,爆破产生的炮烟扩散稀释较为困难,严重危害生产作业人员的生命安全与健康。基于实际矿山构建了深凹露天矿山的二维物理及数学模型,采用非稳态数值分析方法研究了不同爆破位置下,深凹露天矿山采坑内爆破炮烟的扩散规律。研究结果表明：不同爆破位置下,露天采坑内均出现复环流,爆破点位置是影响露天采坑内风流结构特征的重要因素；露天采坑内的炮烟最高浓度均随着时间变化而逐渐下降,但下降的速率逐步减小,呈现三个阶段的下降趋势；爆破位置位于背风侧时露天采坑内的炮烟最高浓度和降至安全浓度所需时间远高于迎风侧三个爆破位置；随着背风侧爆破点距采坑底部距离的减小,炮烟最高浓度及降至安全浓度所需时间先降低后增加,炮烟最高浓度及降至安全浓度所需时间随着迎风侧爆破位置距采坑底部距离的减小而增加。研究结果对于指导深凹露天矿山企业合理组织爆破后的生产作业和保障作业人员安全具有重要意义。     

水力空化改质对重质原油沥青质及性质的影响

利用水力空化过程产生局部的高温、高压、高射流以及强大的剪切力等极端化学物理条件改质处理沙特重质原油，试验结果表明：沙特重质原油经过水力空化改质后粘度由13.61降低至7.22mm2/s，残碳由7.16%降低至6.48%，实沸点蒸馏后减压渣油降低1个百分点。进一步采用APPI FT-IR MS、XRD、FT-IR、SEM和粒度分布等技术研究了水力空化改质对沙重原油分子组成，沥青质团聚体微晶结构、沥青质胶束粒径分布、沥青质官能团、沥青质形貌等方面的影响，从分子角度阐述空化改质重油的机理。研究结果表明：水力空化改质后沙重原油分子量分布、芳烃类化合物缔合作用变小；沥青质对低DBE化合物吸附性能降低；沥青质团聚体微晶结构更加松散；沥青质胶束粒度分布降低；沥青质分子相互团聚作用力减弱。进一步考察了水力空化改质前后减压渣油延迟焦化性能，改质处理后焦炭产率降低1.85个百分点，液体收率和气体产率分别增加1.52和0.33个百分点，水力空化改质对沥青质性质、结构特点的改善能够有效的提高其加工性能。     

基于音频特征的工程车辆工况识别研究

高效率地使用工程车辆是工程项目管理中节约成本的有效方法，无人监管环境下工程车辆的工况识别，是实现工程车辆高效率使用的有效手段。目前以GPS等技术为核心的车辆智能管理系统未对工程车辆进行工况识别，提出一种基于GRU循环神经网络的工程车辆工况识别方法，通过对工程车辆在不同工况下产生的音频信号进行分析，从中提取Mel倒谱系数作为主要特征，构建GRU循环神经网络模型进行训练和识别。实验结果表明，该方法可以实现对工程车辆工况的有效识别。     

钢混结构大型厂房整体式爆破拆除

采用整体式控制爆破拆除方案对华电扬州电厂钢筋混凝土框-排架结构厂房进行了爆破拆除。爆破前,对汽机房、厂房外墙和楼梯进行了预处理。将厂房划分为3个爆区,采用非电多回路网格式爆破网路,依靠东侧锅炉房倒塌施加在西侧锅炉房上的倾覆力矩,有效地克服了西侧锅炉房向西倒的难题,可为同类工程提供一定的参考。     

Optimization of PEMFC system operating conditions based on neural network and PSO to achieve the best system performance

PEMFC system is a complex new clean power system. Based on MATLAB/Simulink, this paper develops a system-level dynamic model of PEMFC, including the gas supply system, hydrogen supply system, hydrothermal management system, and electric stack. The neural network fits the electric stack model to the simulation data. The effects of different operating conditions on the PEMFC stack power and system efficiency are analyzed. Combining the power of the reactor and the system efficiency to define the integrated performance index, the particle swarm optimization (PSO) algorithm is introduced to optimize the power density and system efficiency of the PEMFC with multiple objectives. The final optimal operating point increases the power density and system efficiency by 1.33% and 12.8%, respectively, which maximizes the output performance and reduces the parasitic power.     

Effects of high hydrostatic pressure on the structure and retrogradation inhibition of oat starch

As a non-thermal processing technology, high hydrostatic pressure (HHP) can be used for starch modification without affecting the quality and flavour constituents. The effect of HHP on starch is closely related to the treatment pressure of HHP. In this paper, we investigated the impacts of HHP treatment pressure (0, 100, 200, 300, 400, 500, 600 MPa) on the microstructure and retrogradation characteristics of oat starch, established the retrogradation kinetic model and elaborated the mechanism of HHP treatment inhibiting the retrogradation of oat starch. Results show that HHP treatment caused the microstructure of oat starch experienced crystallisation perfection (100–300 MPa), crystallisation destruction (400 MPa), crystallisation disintegration and gelatinisation (500–600 MPa). Results of oat starch retrogradation showed that, after treated at 500 MPa for 15 min, the recrystallisation rate of oat starch was reduced, the formation of nuclei at the early stage of oat starch retrogradation suppressed and its nucleation mode was changed from instantaneous to spontaneous, otherwise, the mobility of water in oat starch gel system reduced. Therefore, 500 MPa treated for 15 min can inhibits the retrogradation of oat starch. This study provides theoretical guidance for the application of HHP technology in starch modification and food processing.     

Analysis of pressure and heat distribution in a dilating or contracting filter chamber with two outlets using multivariate spectral quasilinearization method

The development of efficient filters is an essential part of industrial machinery design, specifically to increase the lifespan of a machine. In the filter chamber design considered in this study, the magnetic material is placed along the horizontal surface of the filter chamber. The inside of the filter chamber is layered with a porous material to restrict the outflow of unwanted particles. This study aims to investigate the flow, pressure, and heat distribution in a dilating or contracting filter chamber with two outlets driven by injection through a permeable surface. The proposed model of the fluid dynamics within the filter chamber follows the conservation equations in the form of partial differential equations. The model equations are further reduced to a steady case through Lie's symmetry group of transformation. They are then solved using a multivariate spectral-based quasilinearization method on the Chebyshev–Gauss–Lobatto nodes. Insights and analyses of the thermophysical parameters that drive optimal outflow during the filtration process are provided through the graphs of the numerical solutions of the differential equations. We find, among other results, that expansion of the filter chamber leads to an overall decrease in internal pressure and an increase in heat distribution inside the filter chamber. The results also show that shrinking the filter chamber increases the internal momentum inside the filter, which leads to more outflow of filtrates.     

Gluten–starch interface characteristics and wheat dough rheology—Insights from hybrid artificial systems

Referring to the total surface existing in wheat dough, gluten–starch interfaces are a major component. However, their impact on dough rheology is largely unclear. Common viewpoints, based on starch surface modifications or reconstitution experiments, failed to show unambiguous relations of interface characteristics and dough rheology. Observing hybrid artificial dough systems with defined particle surface functionalization gives a new perspective. Since surface functionalization standardizes particle–polymer interfaces, the impact on rheology becomes clearly transferable and thus, contributes to a better understanding of gluten–starch interfaces. Based on this perspective, the effect of particle/starch surface functionality is discussed in relation to the rheological properties of natural wheat dough and modified gluten–starch systems. A competitive relation of starch and gluten for intermolecular interactions with the network-forming polymer becomes apparent during network development by adsorption phenomena. This gluten–starch adhesiveness delays the beginning of non-linearity under large deformations, thus contributing to a high deformability of dough. Consequently, starch surface functionality affects the mechanical properties, starting from network formation and ending with the thermal fixation of structure.