Surimi-Starch Interactions Based on Mixture Design and Regression Models

Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming.     

A LOGIC PROGRAMMING APPROACH TO HYBRID KNOWLEDGE REPRESENTATION

A new hybrid system called Sphinx is presented which combines classification-based reasoning with logic programming technique. It consists of two major components: a terminological component and an assertional one. The former uses a frame-based knowledge representation scheme based on classification and the latter is a theorem prover based on Horn logic. The assertional component can also handle a first-order query language and wh-questions. A new knowledge base maintenance mechanism based on the negation as failure inference rule enables Sphinx to support incremental assertions and retractions. In addition, Sphinx provides explanation capability to help the user in developing and debugging knowledge bases.     

EXPERIMENTAL AND NUMERICAL STUDY FOR HYDRODYNAMIC CHARACTERISTICS OF AN OSCILLATING HYDROFOIL

The present article reports the experimental Particle Image Velocimetry （PIV） investigation and the corresponding numerical simulation results about the water flow over the oscillating hydrofoil and its unsteady dynamic characters. The experimental study focuses on the effect of mean angles of attack. The comparison between the PIV results and numerical prediction about the flow field using Fluent well demonstrates the capability of CFD on the simulation of the water flow around the pitching hydrofoil. The numerical results indicate that the forced oscillating frequencies have evident effects on the flow separation and vortex shedding. The simulations about the hydrodynamic drag and lift coefficients were also performed.     

系统保压阀在冰箱中的应用

针对某款冰箱通过冷凝器保压技术降低冰箱能耗.验证了不同环温、阀泄漏量、压缩机延迟开启时间对能耗降低程度的影响.另外在化霜前关闭电磁阀,抽取蒸发器中剩余冷媒,降低化霜能耗,优化整机能效.结果证明:1.不同环温下高压侧压力降低的幅度相近,保压阀对能耗的改善量差别不大;2.阀提前开启时间越短对降低能耗越有利;3.阀泄漏量降低...     

Effects of honing treatment on AIP-TiN and TiAlN coated end-mill for high speed machining

The objective of this work is to compare the tool performance of TiN and TiAlN coated carbides end-mills deposited by an arc ion plating (AIP) method, using honing treatment to polish the cutting edge surface sleekly. The curve of surface roughness versus honing time showed a rapid improvement initially and thereafter became steady, manifesting a saturation effect. The optimal honing time related to surface roughness was determined to be approximately 20 s. As the surface roughness increased, the critical loads reduced. At an average surface roughness (Ra) of 0.028 μm, the highest critical loads of TiN and TiAlN coating layers were 98 and 114 N, respectively. Tool performances of uncoated and coated tools were conducted under high speed machining (HSM) of AISI D2 cold-worked die steel (62 HRC). Consequently, the TiAlN coated end-mill using honing treatment showed excellent tool life under HSM conditions.     

从难处理金精矿氯化浸金溶液中吸附金

对国内某难处理金精矿高压氧化渣进行氯化浸出及吸附试验。结果表明,在下述最佳条件下浸金率达到96.5%:次氯酸钠浓度10g/L、pH=4、氯化钠浓度75g/L、温度40℃、液固比3∶1、搅拌速度300r/min、时间120min。浸金液在室温采用1g/L的717阴离子交换树脂吸附30min,金吸附率达到99.2%。该方法污染少、操作简单、反应速度快。     

Starch Noodle Quality as Related to Potato Genotypes

Starch noodles were prepared using potato starch from 8 genotypes, mung bean starch, mung bean-potato starch blends, and sweet potato starch. The cooking quality of noodles from selected potato starches compared well with commercial starch noodles. Of the unblended potato starches, Mainechip exhibited cooking quality similar to commercial starch noodles with respect to cooking loss, cooked weight, and ?rmness. Appearance and texture of starch noodles from three genotypes (E55-35, Mainechip, and Shasta) were evaluated by a trained sensory panel. Noodles made from unblended potato starches had higher glossiness and transparency than those from other starches. Noodles from both un-blended and blended Mainechip starch had the highest press and elasticity.     

High-Temperature Electrical Conductivity of Aluminum Oxynitride Spinel

The electrical conductivity of pure aluminum oxynitride spinel was measured at 1300° to 1500°C under flowing nitrogen gas. The re sults for two nonstoichiometric spinel compositions can be fitted by exponential expressions with an activation energy of 116± I Wlmol. The mobilities calculated from aluminum vacancy concentrations and conductivities, 8.07x cm'/V-s, are reasonable for ionic conduction. The complex impedance plot suggests electrode double-layer effects being damped out at higher frequencies in the range 10'to lo4 Hz.     

EFFECTS OF OIL DROPLET AND AGAR CONCENTRATION ON GEL STRENGTH AND MICROSTRUCTURE OF O/W EMULSION GEL

The effects of oil droplet size and agar concentration on gel strength and microstructure of emulsion gels were investigated by compression test and cryoscanning electron microscope (Cryo-SEM). At all agar concentrations, the compressive stress values of emulsion gels were lower than those of the oil-free gels. Compressive stress and energy were significantly affected by oil droplet size and agar concentration, but compressive strain was not. SEM observation revealed that the overall volume of void spaces decreased and strand compactness increased with increasing agar concentration. Gels containing oil droplets had some void spaces between the gel network and the oil droplets. The strands of emulsion gels did not cover the oil globules completely, a phenomenon which was also observed for the gel with high agar concentration.     

Formation of interfacial brittle phases sigma phase and IMC in hybrid titanium-to-stainless steel joint

The microstructures of the brazed joints for commercially pure Ti and stainless steel were investigated by the applications of various filler alloys including Ag-, Ti-, Zr- and Ni-based alloys. Generally, the dissimilar joints between Ti and stainless steel were dominated by the Ti-based intermetallic compounds (IMCs), e.g. (Ti, Zr)2(Fe, Ni), TiFe, TiCu, and Ti2(Fe, Ni), due to a significant dissolution of Ti from the base metal. The (Fe-Cr) σ phase was also observed near the stainless steel due to a segregation of Cr into the interface region. This research demonstrates empirically that the brittleness of the Ti and stainless steel joint can not be avoided only by applying single braze alloy or single insert metal, and thus an introduction of additional suitable interlayer between the filler alloy and the base metal is necessary to prevent the brittleness of the joint.