针对细微特征进行K-means聚类的电台分选识别技术

现代战场中的无线通信设备日益增多，精准获取个体信息已成为研究热点，但也是难点。针对通信电台，提出了一种分选识别技术。该技术从电台物理层特性出发，对其辐射信号的细微特征进行K-means聚类以实现分选，分选的同时提取各个个体的特征属性值，未知信号通过与特征属性值相关运算实现个体识别。该技术无需先验知识，无需训练运算，通过实验验证，其可行、高效，易于工程实现。     

胡萝卜丁中维生素C在热风辅助射频干燥过程中降解的动力学模型

目的研究热风辅助射频(hot air-assisted radio frequency,HA-RF)干燥过程中维生素C随温度变化的降解动力学模型。方法在6.5 cm极板间距和60℃热风系统条件下进行HA-RF干燥,重点研究胡萝卜丁中维生素C在干燥过程中的降解动力学,包括脱氢抗坏血酸(dehydroascorbic acid,DHAA)和抗坏血酸(ascorbic acid,AA)。总维生素C含量采用2,4-硝基苯肼分光光度法测定,AA采用2,6-二氯吲哚酚滴定法测定。结果HA-RF干燥过程中维生素C的降解规律符合一级可逆模型,其降解活化能为40.54 kJ/mol。DHAA活化能为35.83 kJ/mol,表明DHAA的稳定性低于AA。结论本研究使用的干燥温度为62.5~77.5℃,较高的干燥温度下维生素C降解速率较高,较低处理温度下的降解过程具有更好的模型适应度(R2>0.98)。     

大宗粉煤灰的综合利用及提质方案

对于大宗粉煤灰原灰进行分选加球磨机粉磨，同时添加合适的激发剂进行提质，可以生产出不同细度和活性的粉煤灰产品，提升粉煤灰在水泥及商品砼中的用量。介绍了某发电公司的粉煤灰处置现状，在此基础上，对商品砼的粉煤灰性能要求进行了大量市场调研，针对性地给出了该公司粉煤灰的提质方案，最后进行了提质粉煤灰的应用市场和产品竞争力分析。     

基于多因素耦合分析的冲击地压卸压技术研究

为有效预防ZF2803工作面的冲击地压,本文采用多因素耦合分析法研究了初次来压、见方、煤柱、断层、邻近空区支承压力、煤层厚度变化及巷道底煤等7个因素的单独影响区域及叠加效果,确定了7个危险区:中等冲击危险区4个、强冲击危险区3个,给出了相应的煤层及底板大钻孔预卸压措施,工业性应用取得了良好的防治效果。     

大口径光学元件装夹转运结构设计及分析

为了实现大口径光学元件的安全装夹、转运,通过光学元件开槽与不开槽两种装夹方式的分析,得出开槽夹紧转运方式将带来微裂纹、应力集中、成本高等缺陷,提出了利用摩擦力克服光学零件的重力和惯性力的低应力装夹转运方案。通过对光学元件低应力夹紧结构设计,并利用有限元分析方法,得到不开槽装夹方式下,光学元件的最大主应力为1.11 MPa,最大切应力为0.73 MPa,远低于光学元件破坏的强度极限,且受力均匀,无应力集中现象。     

基于新型光纤的传输技术探讨

随着互联网的高速发展，引发了网络流量、电信骨干网流量急速增长，使得网络容量的提升迫在眉睫。目前，100G 系统已经商用，超100G系统能够更有效地解决流量和网络带宽持续增长带来的压力，本文主要介绍新型单模光纤的特性以及探讨基于新型单模光纤的传输技术。     

基于星座图对射频指纹识别方法的研究

针对星座图的射频(RF)指纹识别方案中,低信噪比环境下识别准确率低的问题,提出一种基于欧式距离与幅度距离的二维识别算法来进行RF指纹识别。该方案通过对星座图进行优化处理,可从优化后的星座图中提取识别性能更好的RF指纹,再通过二维识别算法来提高识别准确率。仿真结果表明:与仅用欧式距离作为判断依据的方法相比,所提出的二维识别算法的识别准确率最高可提升8%,在设备容量为50组的情况下识别准确率为77.8%,并且从优化后的星座图中所提取的RF指纹具有更好的唯一性和稳定性。     

Experimental and numerical analysis of the influence of cable tray arrangements on the resulting mass loss rate and fire spreading

In the context of industrial buildings and power plants, electrical installations and cable trays represent a main fuel load and a potential initial fire source due to possible short circuits or comparable malfunction. Furthermore, a fire can spread from one tray to additional trays mounted above and/or horizontally on one tray. Because of the high significance of cable fires, several research projects have been carried out, investigating the fire behaviour of cables from small‐scale tests, eg, the cone calorimeter, up to large‐scale tests, analysing complete cable tray constructions. The goal of the work presented in this paper is the extension of the knowledge regarding the influence of geometrical parameters like the packing density and tray distance on the burning behaviour and fire spread of cable tray installations. The results are considered, together with test results from the literature, to quantify the main physical parameters describing the burning behaviour. In a next step, the general applicability of these parameters as input data for the parametrization of the source term of numerical simulations is shown. The test results show that the burning behaviour and the fire spreading highly depend on the cable arrangement of the cables on the cable tray, in combination with other boundary conditions. By applying the results as input for a fire simulation, the mass loss rate is considered appropriately.     

Physicochemical characteristics,antioxidant capacity and thermodynamic properties of purple-fleshed potatos dried by radio frequency energy

Abstract

The impacts of using radio frequency (RF) energy to dry purple-fleshed potatoes were investigated and compared to infrared radiation (IR) and microwave (MW) drying techniques. The gelatinization rate, color, flavor, morphological, and structural characteristics, thermodynamic properties, as well as antioxidant capacity were examined. The results indicated that the drying time of RF (70?min) and MW (21?min) were shorter than IR (105?min). The gelatinization ratio of MW, RF, and IR were 94.4?±?2.0, 88.3?±?1.4, and 64.5?±?1.1%, respectively. The degree of crystallization of purple-fleshed potato powder decreased with all three drying methods. RF-dried potatoes were able to retain higher polyphenols (loss rate: 4.3%), total anthocyanin (3.7%), and total flavonoid content (35.1%), whereas IR showed the lowest retention. The content of polyphenols also decreased significantly. Furthermore, after RF heating, the scavenging of free radicals was higher compared to MW and IR.