正偏心正交车铣精加工切削层几何形状研究

针对未考虑正偏心正交车铣切削层几何形状而导致难以全面反映正交车铣切削层几何形状变化规律的问题，基于正交车铣运动规律，在不考虑动力学影响的情况下，对切削层的形成过程进行了静态分析。建立的正偏心正交车铣切削层几何形状的解析模型涉及铣刀侧刃和底刃的切入/切出角度、切削厚度和切削深度。通过试验验证了该解析模型的正确性，并分析了切削参数对铣刀切削层的影响。研究结果为正偏心正交车铣切削层几何形状的变化提供了定量的分析依据，为切削力和颤振的研究提供了理论指导。     

On the epidemic of food waste: Idealized prototypes and the aversion to misshapen fruits and vegetables

Food waste is a significant problem and consumers’ tendency to reject misshapen produce has been identified as a key contributing factor. The current work investigates the implications of consumers incorporating aesthetic beauty into their prototypes—mental renderings—of fruits and vegetables. It is proposed that consumers have idealized prototypes for produce and this impacts the aversion to misshapen produce. The authors draw on prototype theory to predict that consumers’ personal experiences will influence the extent to which their prototypes for these foods have been biased towards aesthetic beauty and, consequently, how they respond to produce that is misshapen. Across three studies, the authors demonstrate that consumers who have direct experience with produce cultivation view produce that is low in aesthetic beauty as more prototypical, less disgusting, and more desirable. This work contributes to the food waste literature by offering novel insights into the psychological basis of the aversion to misshapen produce. These findings also present important implications for food policy.     

Technological and sensorial properties of liquid nitrogen ice cream enriched with protein from brewing waste (trub)

Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s⁻¹, consistency index (22.96 (Pa s⁻¹)ⁿ), hysteresis area (140.40 mPa s⁻¹) and hardness (31113.33 g) but a lower melting rate (0.38 g min⁻¹), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient.     

Fe-Zn基废脱硫剂制备铁碳材料及其对废水微电解性能

以Fe-Zn基废脱硫剂、煤、Na ₂CO ₃为原料进行高温炭热还原反应，制备了铁碳材料，实现了Zn和S的分离，有望能实现废脱硫剂的综合利用。考察不同工艺条件（配比，温度，时间）对铁碳材料品质，Zn单质分离效率和Na ₂S的收率影响。结果表明： 反应温度≥900℃，煤∶废脱硫剂≥1，Na ₂CO ₃∶废脱硫剂≥1.5，反应时长≥2 h，Zn、S的分离回收效率可达到95%以上。且900℃制备的铁碳材料比表面高达193.6 m ²/g，介孔孔体积为0.028 cm ³/g，炭均匀附着于铁骨架。微电解-芬顿联用降解有机废水实验表明：仅微电解或微电解-芬顿联用（H ₂O ₂=COD=1500 mg/L）时，自制铁碳材料的稳定化学需氧量（COD）去除效率（41.78%、73.56%）都高于商业铁碳（8.43%、48.43%)。本文实验结果表明废脱硫剂与煤和碳酸钠混烧可实现废脱硫剂中Zn与S的分离回收，成功获得了比表面高、去除COD性能好的铁碳材料。     

面向流屑角突变建模的切削状态参数经验公式的获得及应用

从提高流屑角突变模型的预测精度出发,建立了切削状态参数与3个切削控制参数之间关系的新经验公式。提出了一种通过迭代法准确设定有限元仿真软件刀-屑摩擦因数的方法,并通过直角切削Al6061-T6工件的有限元仿真试验,获得了一组不同切削控制参数组合条件下的切削状态参数数据。根据该数据拟合出剪切角φ、刀-屑摩擦角β、剪切应力τs关于刀具前角γ0、进给量f和切削速度v的经验公式,并通过一组直角切削试验,验证了所得经验公式的有效性。将新建经验公式应用于流屑角突变建模过程后,所得模型关于突变临界切削宽度的平均预测误差减小了27.2%。     

中低温煤焦油基炭微球的制备

通过馏分切割、温和加氢相结合对中低温煤焦油进行精制处理，精制后的原料采用分级热聚制备中间相炭微球。考察了精制处理条件对原料性质、中间相炭微球宏观外貌及微晶结构的影响。采用FTIR、GC-MS、族组成、元素分析对原料进行表征，采用SEM、XRD对中间相炭微球进行表征。结果表明：中低温煤焦油中300～430℃馏分油是制备中间相炭微球的较佳馏分。300～430℃馏分油中正庚烷可溶物（HS）质量分数高达84.76%，吡啶不溶物（PI）质量分数低至0.23%，杂原子含量低，芳烃化合物的环数为2～4环。300～430℃馏分油在T_H=350℃、p=8MPa、t=1.5h、剂油比1∶40（质量比）的条件下温和加氢得到的精制原料，经420℃热聚6h得制备的中间相炭微球宏观外貌、微晶结构较好。中低温煤焦油基炭微球的粒径范围为5～15μm，小球表面光滑，微观结构为地球仪型，经1450℃高温煅烧后，石墨化度达到12.33%。     

大断面切眼支护技术研究与实践

针对古城煤矿S1303综采工作面切眼的地质构造与施工条件,提出了大断面切眼采用“锚网索+π型梁棚+预注浆”联合支护方案,有效地控制了大断面切眼留顶煤施工期间的支护难题,保障了S1303综采面切眼能够满足设计要求和如期完成施工,为同类条件下的切眼施工提供了一定参考。     

The role of smart packaging system in food supply chain

Food supply chain is a rapidly growing integrated sector and covers all the aspects from farm to fork, including manufacturing, packaging, distribution, storing, as well as further processing or cooking for consumption. Along this chain, smart packaging could impact the quality, safety, and sustainability of food. Packaging systems have evolved to be smarter with integration of emerging electronics and wireless communication and cloud data solutions. Although there are many factors causing the loss and waste issues for foods throughout the whole supply chain of food and there have been several articles showing the recent advances and breakthroughs in developing smart packaging systems, this review integrates these conceptual frameworks and technological applications and focuses on how innovative smart packaging solutions are beneficial to the overall quality and safety of food supply by enhancing product traceability and reducing the amount of food loss and waste. We start by introducing the concept of the management for the integrated food supply chain, which is critical in tactical and operational components that can enhance product traceability within the entire chain. Then we highlight the impact of smart packaging in reducing food loss and waste. We summarize the basic information of the common printing techniques for smart packaging system (sensor and indicator). Then, we discuss the potential challenges in the manufacturing and deployment of smart packaging systems, as well as their cost-related drawbacks and further steps in food supply chain.     

Generation mechanism and prevention method of secondary molybdate phase during vitrification of PUREX wastes in liquid-fed ceramic melter

ABSTRACT

In order to develop a glass production method that inhibits formation of the Mo-bearing secondary phase, the so-called yellow phase (YP), and also to clarify its formation behavior, vitrification tests using a small-scale liquid-fed ceramic melter (LFCM) were conducted. Chemically simulated PUREX liquid waste containing Na, Mo and other fission elements was fed into a molten glass pool in the melter together with several sizes of feed glass. When the glass beads with a diameter of around 2 mm were fed, some YP was contained in the vitrified glass products at 25 wt% waste loading. While, almost no YP was detected in the glass products when glass powder with a diameter of less than 63 μm was used. The microscopic analysis of the cold-cap samples revealed that powderization of the feed glass contributed to the facilitation of Na dissolution to the feed glass in the cold-cap. This quick intake of Na to the feed glass prevented the formation of liquid Na₂MoO₄ aggregation and provided homogeneous Mo dispersion in the cold-cap with forms of alkali earth and/or rare earth molybdates. The homogeneous dispersion of Mo resulted in the fast and complete dissolution of Mo in the glass melt.