基于卓越工程师教育的频率特性分析课堂教学研究

频率特性分析在工程应用中具有重要的作用,在电路分析、模拟电子技术、信号与系统、自动控制理论等相关课程中都涉及到相关章节内容,在不同课程中如何根据工程应用和学生学习阶段把握具体的讲解内容和讲解方式非常重要。本文从频率特性的求解方法和具体物理意义角度开展在不同课程中讲解的方法,从时域和频域角度分别讨论其物理意义和具体的分析方法。通过渐进深化的教学过程和教学方法不断提高学生的知识掌握和应用技能,提高学生的工程意识、工程素质和工程创新能力,强化学生对于频率特性课程知识的综合应用能力。     

煤泥燃烧过程中汞的迁移行为研究

采用在线汞测试方法，以山西省低热值煤电厂中掺烧的煤泥为研究对象，利用实验室小型流化床，研究煤泥中汞的热转化行为差异及共性特征、影响煤泥热转化过程中汞迁移的关键因素，以揭示煤泥热转化过程中汞污染物的迁移机理。结果表明，同一种煤泥，相同气氛，800、900、1 000 ℃下，燃烧温度对煤泥中的汞的释放比例没有变化；相同温度，汞的释放比例为氮气>空气>氧气。3种煤泥在相同燃烧条件下，汞的释放特征相似，元素汞的释放量和释放比例差异较大。释放量与煤泥中的汞含量正相关，释放比例与煤泥中汞的赋存形态有一定关系。     

感官代偿在药品盲用无障碍包装设计中的应用研究

目的 针对盲人难以精准、便捷、安全服药的问题，基于感官代偿原理，研究如何利用触觉、听觉等感官代偿的潜在优势设计“适盲性”药品无障碍包装，辅助盲人实现科学、合理、精准用药。方法 基于盲人的生理和心理特点，分析药品包装在适应盲人使用时的“痛点”，在把握盲人感官代偿机理的基础上，结合具体案例，研究药品包装适盲性无障碍设计的途径和方法。结论 在基于盲人特殊的感官代偿机制设计盲用无障碍药品包装时，要理性、深度地思考如何最大限度地激发触觉和听觉的代偿潜能来解决盲人的服药障碍问题。通过简洁规范的盲文标注设计、科学合理的适盲性结构设计、智能交互的语音指令设计等方式，改善药品包装的核心信息呈现方式，提升药品信息传递的便捷性和准确性，使盲人能够独立自主地识药、取药和服药。     

Experimental and numerical study on tube-side flow and heat transfer characteristics of superheated vapor flow in catalyst-filled LH2 spiral wound heat exchanger

High energy consumption is considered to be one of the most persistent problems in liquid hydrogen (LH₂) plants. The combination of heat exchanger and ortho-para (O–P) hydrogen conversion has attracted considerable attention as a cutting-edge technology to reduce energy consumption. The flow and heat transfer characteristics of O–P hydrogen conversion catalyst-filled spiral wound heat exchanger (SWHE) were investigated in this study in two steps. In the first step, pressure-drop experiments were performed in a tube filled with porous media. The results indicated that the pressure drop was overestimated when using Ergun's equation. Therefore, a new empirical pressure-drop correlation for a channel filled with O–P catalyst was formulated. Subsequently, a novel heat transfer model was established based on this correlation for further numerical simulations. The distributions of the temperature, pressure, and para hydrogen content in a catalyst-filled tube were determined. In addition, the influence of the flow rate on the heat exchange coefficient and outlet para hydrogen was clarified; it was found that, with an increase in the flow rate, the heat exchange coefficient increased, whereas the outlet para hydrogen content decreased. At a flow rate of 0.5 m³/h, the para hydrogen content increased by 44% after hydrogen flowed through the channel filled with the O–P catalyst. Furthermore, a prediction model for the para hydrogen content with a flow rate range of 0–1.5 m³/h was derived. This study provides promising theoretical evidence for the engineering application of SWHEs filled with O–P catalysts in large-scale hydrogen liquefaction units.     

Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty

This study was conducted to evaluate the effect of red-wine grape pomaces on the quality and sensory attributes of beef hamburger patties. Both phenolic content and antioxidant activity were assessed using Syrah, Merlot and Cabernet Sauvignon pomaces. Following the assessment, hamburger patties were prepared with Merlot pomace at 0%, 2% and 4% for the patty quality and sensory attributes. Grape seeds possessed significantly higher phenolics and antioxidant activities over the seedless pomace (P < 0.05), whereas no significant difference was found for phenolics and antioxidant activities within the seeds and seedless pomaces. The patty pH decreased as the pomace was added for 2% and 4%. Colour values (L*, a* and b*) of patties lowered as the pomace was added. Allo-Kramer shear force and hardness values increased while cooking yield decreased (P < 0.05) with the addition of pomace. No significant difference between control and Merlot patties was found for flavour, juiciness and colour, whereas lower sensory attributes were observed for texture, taste and overall acceptability. It is observed that the addition of fermented red-wine grape pomace provides hamburger patties with health promoting factors such as antioxidant and other functional components, but it also provided darker, sourer and lower cooking yield.     

猪胴体冷却降温特性及耗能分析

猪肉是我国消耗量最大的肉类品，尤其是冷鲜猪肉更受人们青睐。猪胴体冷却保鲜加工工艺既要满足优质猪肉的成熟条件，又要保证猪肉的安全卫生。猪胴体冷却温度和降温速度对保证加工工艺合理性和降低耗能都至关重要。在实测数据基础上经过判断、分析提出，在常规0～4 ℃冷却前先在-10～-5 ℃低温快速冷却猪胴体1 h从而更好地保证猪胴体的冷却效果。实验发现：猪胴体开始冷却时，内部温度先有2～4 ℃的升温，然后才会降温，因此需对热负荷计算进行修正；根据两段冷却过程中猪胴体的冷却降温特点，提出了对应的冷量要求，为配备冷却装置提供了依据。     

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.     

Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation,in vitro digestion,and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula

Lactobacillus reuteri fortified camel milk infant formula (CMIF) was produced. The effect of encapsulation in different matrices (sodium alginate and galacto-oligosaccharides) via spray drying, simulated infant gastrointestinal digestion (SIGID), and storage conditions (temperature and humidity) on the viability of L. reuteri in CMIF and the physicochemical properties of CMIF were evaluated. Compared with free cells, probiotic cell viability was significantly enhanced against SIGID conditions upon encapsulation. However, L. reuteri viability in CMIF decreased after 60 d of storage, predominantly at higher storage humidity and temperature levels. At the end of the storage period, significant changes in the color values were observed in all CMIF, with a reduction in their greenness, an increase in yellowness, and a wide variation in their whiteness. Moreover, pH values and caking behavior of all CMIF stored at higher temperature (40°C) and humidity [water activity (a_w) = 0.52] levels were found to be significantly higher than the samples stored under other conditions. Over 30 d of storage at lower humidity conditions (a_w = 0.11 and 0.33) and room temperature (25°C), no significant increase in CMIF lipid oxidation rates was noted. Fourier-transform infrared spectroscopy analysis showed that, compared with the other storage conditions, CMIF experienced fewer changes in functional groups when stored at a_w = 0.11. Microscopic images showed typical morphological characteristics of milk powder, with round to spherical-shaped particles. Overall, camel milk fortified with encapsulated L. reuteri can be suggested as a promising alternative in infant formula industries, potentially able to maintain its physicochemical characteristics as well as viability of probiotic cells when stored at low humidity levels (a_w = 0.11) and temperature (25°C), over 60 d of storage.     

Experimental evaluation of the luminescence performance of fired clay brick coated with SrAl2O4:Eu/Dy phosphor

This study evaluates the luminescence performance of fired clay bricks coated with SrAl₂O₄:Eu/Dy phosphor. To do so, SrAl₂O₄:Eu/Dy phosphor was first produced using the traditional solid-state reaction synthesis technique. The prepared phosphor was then used for coating fired clay bricks to analyze the luminescence performance via spectral analysis, decay characteristics, and microstructure of the bricks. The results reveal that excitation and emission spectra of the phosphor coated bricks range from 200 to 480 nm and 455 to 650 nm, respectively, suggesting that the phosphor coated bricks have the capacity of absorbing light with a wide range of wavelengths. The peak wavelength projected at 511 nm in the emission spectrum is achieved, which indicates 4f⁶5 d¹-4f⁷ transition of Europium (Eu²⁺). The repeated excitation and deexcitation of Eu²⁺ by using hole traps and trap levels offered by Dysprosium (Dy³⁺), exist between the ground and the excited state of Eu²⁺ leads to luminescent phenomenon. Moreover, the decay characteristics has revealed that phosphor coated bricks can emit light for a considerable amount of time (>8.5 min) upon the removal of the excitation source. The results reveal that phosphor coated bricks has the potential of increasing energy efficiency of residential and commercial buildings.