Improvement of mechanical property and corrosion resistance of Mg-Zn-Nd alloy by bi-direction drawing

Mg-Zn-Nd alloy is a promising biodegradable metal material for surgical staples during the reconstruc-tion of digestive tract due to its good biocompatibility and suitable mechanical properties.However,its deformation property and corrosion resistance should be improved to make better safety and effective-ness of staples.In the present study,bi-direction drawing was adopted to maintain the initial texture characteristics,and improve mechanical property and corrosion resistance of Mg-2Zn-0.5Nd alloy.The results showed that the microstructure after bi-direction did not change too much,but the texture could maintain its initial characteristics.The ductility of the alloy with 60 ％ accumulative area reduction after bi-direction drawing was increased by 70 ％,indicating that an outstanding deformation property of Mg-Zn-Nd alloy can be obtained by bi-direction drawing.The corrosion resistance was also improved after bi-direction drawing compared with that under single direction drawing.     

基于改进相干增强扩散与纹理能量测度和高斯混合模型的导光板表面缺陷检测方法

针对液晶屏(LCD)导光板表面缺陷检测方法存在漏检率和误检率较高,对产品表面复杂渐变的纹理结构适应性差的问题,提出一种基于改进相干增强扩散(ICED)与纹理能量测度和高斯混合模型(TEM-GMM)的LCD导光板表面缺陷检测方法。首先,构建ICED模型,基于结构张量引入平均曲率流扩散(MCF)滤波,使得相干增强扩散(CED)模型对缺陷的细线状纹理有良好的边缘保持效果,并利用相干性得到缺陷纹理增强和背景纹理抑制的滤波后图像;然后,根据Laws纹理能量测度(TEM)提取图像纹理特征,将图像的背景纹理特征作为离线阶段高斯混合模型(GMM)的训练数据,使用期望最大化(EM)算法估计GMM参数;最后,计算待检测图像各像素的后验概率,并将其作为在线检测阶段缺陷像素的判断依据。实验结果表明,该检测方法在导光颗粒随机、规则两种分布的缺陷图像测试数据组上的漏检率和误检率分别为3.27%、4.32%和3.59%、4.87%。所提检测方法适用范围广,可有效检测出LCD导光板表面划痕、异物、脏污和压伤等类型的缺陷。     

Physical,textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

This work aims at improving the textural and whipping properties of whipped cream by the addition of milk fat globule membrane protein. The determination of particle size distribution and average diameter of whipped cream showed that the small particle size was shifted to a larger range after milk fat globule membrane protein was added. The average particle size (d_3,2) of whipped cream reached a maximum value of 5.05 µm at 1% milk fat globule membrane protein, while slowly decreased with increasing milk fat globule membrane protein levels from 2% to 5%. In addition, the partial coalescence of fat increased with the increase of milk fat globule membrane protein levels, and the correlation between the whipping time and the overrun of whipped cream was positive. The addition of milk fat globule membrane protein also altered the rheological behaviour of whipped cream, resulting in the increase of modulus G′ and the loss modulus G″. The results also indicated that higher milk fat globule membrane protein level decreased the serum loss of whipped cream while improved its stability. While milk fat globule membrane protein levels had no significant effect on viscosity, its increasing levels effectively improved the hardness, consistency, and viscosity of whipped cream.     

不同干燥方式对小麦拉丝蛋白素牛肉干品质的影响

为使即食小麦拉丝蛋白食品具有牛肉干的风味和口感,研究了真空油炸(VF)、常压油炸(AF)、高温烘烤(HB)和微波加热(MH)干燥方式对含水量在(20±2)%小麦拉丝蛋白素牛肉干品质的影响。考察4种干燥方式对小麦拉丝蛋白素牛肉干品质的影响。测定小麦拉丝蛋白素牛肉干色泽、组织化度、质构特性(TPA)、水分分布及感官评定的变化。结果表明:相比其他3种干燥方式,真空油炸制备小麦拉丝蛋白素牛肉干具有明亮的淡棕色,产品组织化度达到1.85±0.05,咀嚼度最高达到(6 766.87±174.73)g·s,总体接受度达到8.53±0.34,水分分布较为均匀并呈现明显的梯度分布。利用真空油炸制备小麦拉丝蛋白素牛肉干最为接近传统牛肉干。     

Fabrication of fine-grained α/β Si3N4 by Hot Pressing Flowing Sintering at 1550 °C

In this paper, Hot Pressing Flowing Sintering (HPFS) was successfully applied to the consolidation of silicon nitride ceramics at low sintering temperature. Fine-grained α/β-Si₃N₄ with high density was fabricated by HPFS at 1550 °C. The low temperature densification process was based on the hot pressing flow enhanced particle rearrangement mechanism. The shear stress which generated in the flowing process helped enhance the particle rearrangement with the lubrication of the liquid phase, which lead to collapse of the pores. The densification process was finished with minimum grain growth. Meanwhile, the rod-like β-Si₃N₄ nuclei was textured during the flowing process. The (101)/(210) ratio of β-Si₃N₄ was 0.09 on the plane perpendicular to the hot-pressing direction. The Vickers hardness and flexural strength of the sintered sample was 19.59 ± 0.36 GPa and 1022 ± 138 MPa, respectively.     

面向高光谱影像分类的多特征流形鉴别嵌入

鉴于传统维数约减方法对高光谱遥感影像进行降维时,往往只利用了单一的光谱特征,限制了分类性能的提升。提出一种基于多特征流形鉴别嵌入的维数约减方法,该方法首先提取高光谱数据的LBP(Local Binary Patterns)纹理特征,然后利用样本点的光谱-LBP特征联合距离及类别信息构建类内图和类间图以发现高光谱影像中的鉴别流形结构,在低维嵌入空间中不仅保持来自同一像素的光谱和纹理特征的相似性,而且使同类点尽可能紧致、不同类点远离,实现空-谱联合低维鉴别特征提取,以有效提高地物分类性能。在Indian Pines和黑河高光谱遥感数据集上的实验表明,本文算法的分类精度在不同实验条件下均优于传统的维数约减方法,其分类精度可达95.05%和96.20%,在较少训练样本条件下优势更为明显,有利于实际应用。     

Functional and textural properties of vegetable‐fibre enriched yoghurt

In this study, different vegetable‐fibre enriched yoghurts namely control (C), pumpkin (PY), carrot (CY), green pea (GY) and zucchini (ZY), were produced. It was observed that Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus counts were higher in yoghurts supplemented with vegetable purees, in accordance with the enhanced growth of lactic acid bacteria due to the fibres, phenolic compounds and organic acids present in the vegetables. Furthermore, vegetable puree supplementation affected the pH, titratable acidity, syneresis, colour (L*, a*, b*, ΔE values), texture (firmness, cohesiveness, consistency and viscosity index) and sensorial properties of the yoghurts. Firmness, consistency and viscosity indices were higher in the yoghurt produced with carrot puree, whereas the highest antioxidant capacity was detected in the pumpkin yoghurt, which corresponded to the highest total phenolic, ascorbic acid and total carotenoid contents. The results of the present study could lead to an innovative approach in the functional dairy product market for the development of dairy products enriched with vegetables that have nutritional and potential therapeutic characteristics.     

Sintering,microwave properties,and circulator applications of textured Sc-substituted M-type ferrite thick films

Sc³⁺ substituted M-type ferrites are effective microwave magnetic materials with a ferromagnetic resonance frequency in the range of 20 GHz–50 GHz. We report on the fabrication of oriented ferrite thick films as microwave components for application in the K_a-band at 30 GHz. Films of BaFe_11.5.Sc_0.5O₁₉ were prepared by screen-printing on alumina substrates, drying in an external magnetic field, and sintering at 900 °C. Low-temperature sintering is achieved through use of a mixed BBSZ/CuO sintering aid. A strong anisotropy of the sintered ferrite films is revealed by XRD analysis. Microwave properties of the films were determined in a coplanar waveguide setup. The ferromagnetic resonance frequency of the films is at 30 GHz and the textured films possess good nonreciprocal properties which scale with film thickness. The films were tested in a Y-junction circulator, and represent promising materials for self-biased microwave components fabricated in thick film technology.     

Microstructure and magnetic properties of(SmCo+FeCo)/NdFeB multicomponent nanocomposite magnets fabricated by HPTC with change in heating temperature and composition

We report the fabrication of bulk anisotropic(SmCo+FeCo)/NdFeB multicomponent nanocomposite magnets using high-pressure thermal compression(HPTC).The correlations among microstructure,magnetic properties,heating temperature and composition of the HPTC nanocomposite magnets were studied.The HPTC magnet made under variable temperatures(VT),with 19 wt% of FeCo phase,exhibits a maximum energy product of 32 MGOe,which is much higher than that(14 MGOe) for the HPTC magnet made under a constant temperature(CT).When the FeCo content increases to～23 wt%,the HPTC magnet made under VT still remains a high energy product of about 25 MGOe.With increasing NdFeB content,the(SmCo+FeCo)/NdFeB multicomponent nanocomposite magnets exhibit an enhanced magnetic anisotropy and coercivity.This work is beneficial to fabricating high-performance and low-cost permanent magnets for practical applications.