ABSTRACT Here, a novel cryogenic rolling plus intercritical annealing process was applied to a transformation-induced plasticity (TRIP) steel with a low chemical composition of carbon and manganese. Compared with traditional cold rolling, obvious grain refinement was observed, due to a high amount of dislocations retained. In addition, austenite volume fraction was increased, because of a unique nucleation mechanism. Subjected to cryogenic rolling, strength and ductility were increased, due to the enhanced austenite stability, which provided continuous and active TRIP effect. Consequently, tensile strength was increased to 1030?MPa, and elongation was increased to 38.2%. Thus, a great mechanical combination was obtained in a steel with a relatively low chemical composition with carbon and manganese, only by cryogenic rolling process. 相似文献
In the network environment, the single time-triggered scheme wastes limited bandwidth resources due to all the sampled data are transmitted to the networks, and the single event-triggered scheme may increase system error because of ignoring factors such as changes in network utilization. To reduce the design conservatism, this paper is concerned with the hybrid-triggered L1 fault detection filter design for a class of nonlinear networked control systems (NCSs) described by Takagi–Sugeno (T-S) fuzzy model. Taking the effects of time-triggered scheme and event-triggered scheme into consideration simultaneously, we construct a fuzzy fault detection system. New results on stability and L1 performance are proposed for fuzzy fault detection system by exploiting the Lyapunov–Krasovskii functional and by means of the integral inequality method. Specially, attention is focused on the design of fault detection filter that guarantees a prescribed L1 noise attenuation level . Finally, two examples are presented to demonstrate the effectiveness of the proposed method. 相似文献
Highly efficient adsorbents, which can effectively remove both metal ions and dyes from wastewater with robust stability, are strongly required for the remediation of current polluted aqueous system, but still a challenge to be realized. Herein, a new adsorbent has been designed to solve this problem by anchoring diethylene triamine pentaacetic acid (DTPA) grafted polyethyleneimine (PEI) onto carboxylated GO (GOC-g-PD). Given the amino and carboxyl active groups from PEI and GOC/DTPA, our GOC-g-PD displays good adsorption capacity against not only inorganic metal ions (Cu2+ and Pb2+) but also organic dye (methylene blue: MB). The maximum adsorption capacity of GOC-g-PD for Cu2+, Pb2+ and MB reached 309.60 mg·g?1, 316.17 mg·g?1 and 262.10 mg·g?1, respectively. Furthermore, our GOC-g-PD also exhibits good cycling stability and chemical stability against wide pH values. These outstanding properties revealed our GOC-g-PD held great potential in purifying the sewage discharged from industries.
The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin–spin relaxation (T2), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%–4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP α-helix and the formation of MP β-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fat-reduced meat products. 相似文献