用于射频滤波器的LN单晶薄膜XBAR的性能研究

基于铌酸锂(LN)薄膜的横向激发体声波谐振器(XBAR)能够兼具大机电耦合系数(K²)和高谐振频率(f)特性，有望满足5G应用的频段要求。然而，常规LN薄膜单层XBAR结构的温度稳定性较差，频率温度系数(TCF)较低。该文提出一种具有SiO₂温度补偿层的SiO₂/LN双层结构XBAR，并建立了精确分析层状结构XBAR的有限元模型。理论分析表明，该双层结构XBAR上激励的主模式是一阶反对称(A1)兰姆波。通过合理优化结构参数配置，能够获得高谐振频率(f~4.75 GHz)和大机电耦合系数(K²~8%)，同时其温度稳定性也得到显著改善(TCF~-36.1×10^-6/℃)，相较于单层XBAR结构提高了近70×10^-6/℃，这为研制温补型高频、大带宽声学滤波器提供了理论基础。     

Resource management in UAV-assisted MEC: state-of-the-art and open challenges

Wireless Networks - Unmanned aerial vehicles (UAV) have been widely used in various fields because of their high mobility and portability. At the same time, due to the rapid development of...     

无黏土相盐水储层钻开液体系构建及其抗污染性能评价

采用NaCl/KCl/HCOONa复配欠饱和盐水作为钻开液的基础液相,自研的聚合物VIS-B作为流型调节剂,可酸溶的改性淀粉STA作为体系的降失水剂,Dua及Jqw作为暂堵材料,构建了一套无黏土相钻开液体系。该体系在密度1.10~1.28 g/cm^3间稳定可调,抗温可达130℃,具有较高的低剪切速率黏度和较好的润滑性能,且能有效抵抗各类储层污染物的污染,满足了Missan油田不同储层段的作业需求。     

One step from nanofiber to functional hybrid structure: Pd doped ZnO/SnO2 heterojunction nanofibers with hexagonal ZnO columns for enhanced low-temperature hydrogen gas sensing

In this paper, a novel hybrid structure of Pd doped ZnO/SnO₂ heterojunction nanofibers with hexagonal ZnO columns was one step synthesized from electrospun precursor nanofibers. Due to the synergistic effect of hexagonal ZnO, SnO₂ and Pd, the structure exhibited excellent hydrogen (H₂) gas sensing properties. At low-temperature of 120 °C, the response (R_a/R_g) to 100 ppm H₂ gas exceeded 160, the response/recovery time was only 20 s and 6 s respectively and the limit of detection was only 0.5 ppm. Meanwhile, it also had good selectivity for H₂ gas and excellent linearity. In addition, the materials were characterized by XRD, FESEM, HRTEM, XPS, and the synthesis mechanism and gas sensing mechanism were proposed.     

成分配比对稀土钨电极材料组织及力学性能影响

通过固液掺杂、等静压压制、中频烧结的方法，制备了不同的氧化镧、氧化钇、氧化锆三元掺杂成分比例的钨电极材料烧结棒材，探究了不同成分配比对样品显微组织、第二相粒子分布以及宏观力学性能的影响。结果表明，氧化镧、氧化钇、氧化锆三元复合添加能够有效改善第二相粒子在钨基体中的分布形态，降低第二相在晶界的过度富集，提高钨电极材料的综合力学性能。并且当添加成分镧、钇、锆质量比为3:1:1时，材料具有最好的综合力学性能，致密度可达96.04%，显微硬度可达549.37HV0.3，抗压强度可达3785MPa，原因是此配比下第二相粒子最为细小均匀，弥散程度最高，对基体晶粒的细化作用最好，该配比下钨基体平均晶粒尺寸达到10.3μm。     

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP.     

Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices

Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g⁻¹, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g⁻¹. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing.