轧机调试中的作零技术分析

对轧机作零的目的、过程进行了阐述 ,特别是对作零技术的要点作了深入细致的分析 ,同时提出了处理某些技术难点和实测作零过程可靠性的途径     

数字式触发电路的研究

提出了一种新型的变频器触发电路－数字式触发电路，其变频器为无环流型，电网自然换流，功率可双向传递的静止变频器，控制电路为多微机全数字式交交变频同步机矢量控制系统，此触发电路所需要的信号为三相交流电流过零信号，该信号分别送入系统的１＾＃～３＾＃从机的高速输入口，在计算机内部进行运算，然后由高速输出口发现相应的触发脉冲。     

铝材退火炉热工控制系统改造点滴

介绍了由PLC组成的铝材退火炉热工自动控制系统，该系统能够根据不同产品的工艺、温度及循环送风要求，自动、准确地选择不同的加热、风循环方式、以确保满足不同产品退火工艺的要求，并降低产品成本。     

一种基于MVC模式的PMT系统研究

在Web系统设计中,如何提高Web系统的执行效率、可复用性、可扩展性、可维护性,降低构建和维护成本,一直是业界普遍关注的焦点。而基于可重用的FrameWorks技术已成为业界研究和应用的新趋势。系统运用Struts技术,快速构建了一个结构清晰、可复用、可扩展的轻型Web系统。用以协调各个开发小组在产品开发过程当中的整体开发进度,各个开发小组的管理员可以查看其他小组的工作进度以及可以在系统上对自己小组的工作进度进行更改和删除。利用这些技术来构架一个简单Web应用系统-产品开发管理系统,并在WebForm技术实现、代码复用等方面做了一些有益的尝试。     

易切削钢 XY45 的工艺实践与分析

总结了在易切削钢 XY45 生产过程中为保证成品质量而采用的冶炼工艺、连铸工艺及轧制工艺上的关键因素,并进行了相应的理论分析.实践表明,精炼过程中控制好[O]、[S]含量和将m(Mn)/m(S)控制在4.0～5.5之间,连铸过程中严格控制过热度等工艺参数以提高铸坯质量,在轧制过程中加强温度控制以提高成品质量,最终可获得符合标准要求的产品.     

基于内外码的产品信息分类管理系统的开发与应用

根据现代企业对产品信息分类管理的需求,研究开发了一种简洁实用的基于内外码的产品信息分类管理系统,重点介绍了编码模块和分类模块的开发方法及其功能,并应用于某公司PDM的实施工作中,促进了企业信息化进展。     

产品外观形态动感塑造的研究

动感的塑造在产品形态设计中,有着不可忽视的作用。因此,如何对产品外观形态的动感进行塑造,并将其更加准确地传达给用户,这是一值得深入探讨的问题。     

国内外机床产品创新策略的对比研究

近年国产加工中心产业尽管在产量和销售额上取得巨大的进展.但由于过分依赖模块化设计、功能参数选择单一化所引起的产品趋同的现象导致低价竞争,严重腐蚀国产机床企业的竞争力.反观加工中心国际市场的领先企业在竞争时采取的是非时称的技术对抗战略,力求以差异化创造和保护自身的核心价值.对比显示我国机床产业有必要加强产品差异化的规划.     

Preparation of long sticky ends for universal ligation-independent cloning: Sequential T4 DNA polymerase treatments

Ligation-independent cloning (LIC) is a useful method for efficient directional cloning of a PCR product. LIC requires a specially designed vector containing a long stretch of sequence that is missing any one of the four nucleotides. When the linearized vector is treated with T4 DNA polymerase, in the presence of the absent base, long single-stranded overhangs are generated that are suitable for cloning. In this study, long and efficient sticky ends for LIC were produced by sequential T4 DNA polymerase treatments at non-specific sequences on a commercially available vector. All restriction enzyme sites become available in the current LIC.     

Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products

ABSTRACT:  Sodium or potassium nitrite is widely used as a curing agent in cured meat products because it inhibits outgrowth and neurotoxin formation by  Clostridium botulinum , delays the development of oxidative rancidity, develops the characteristic flavor of cured meats, and reacts with myoglobin and stabilizes the red meat color. As soon as nitrite is added in the meat formulation, it starts to disappear and the nitrite that has not reacted with myoglobin and it is available corresponds to residual nitrite level. Health concerns relating to the use of nitrates and nitrites in cured meats (cooked and dry cured) trend toward decreased usage to alleviate the potential risk to the consumers from formation of carcinogenic compounds. Recently, some new ingredients principally agro-industrial co-products in general and those from the citrus industry in particular (albedo [with different treatments], dietetic fiber obtained from the whole co-product, and washing water used in the process to obtain the dietetic fiber) are seen as good sources of bio-compounds that may help to reduce the residual nitrite level in meat products. From these co-products, citrus fiber shows the highest potential to reduce the residual nitrite level, followed by the albedo and finally the washing water. The aim of this article is to describe the latest advances concerning the use of citrus co-products in meat products as a potential ingredient to reduce the nitrite level.