晶粒取向电工钢带生产的完美解决

前言随着市场对高质量的晶粒取向电工钢带需求的不断增长,其价格也不断提升.这种材料的生产工艺路线是极其复杂的,并要求有若干条连续的,高技术含量的生产线来组成.根据各自的程序,其基本步骤包括热轧带钢的退火和除磷,紧接着有冷轧与脱碳同时进行的初次再结晶,以及为得到显微组织最终取向的二次再结晶及材料的精整.精整工艺通常包括最终...     

A new way to reduce the edge drop

Two new ways to reduce the edge drop are being investigated both theoretically and in rolling trials. The edge drop control cooling system (EDC cooling) produces a crown shape with the aid of three cooling beams arranged on stand-exit side that, on the one hand, feature a very fine spray pattern distribution in the strip edge area and, on the other hand, are applied with differently tempered cooling medium, allowing the edge drop to be reduced. The EDC rolls are more flexible in the strip edge area than in the remaining part of the barrel. The thus created heavier flattening is, on the one hand, sufficiently large and, on the other hand, also excellently suited by its characteristic property to compensate the edge drop. The effects of both systems were evidenced during comprehensive rolling trials in the first stand of a 2-stand DCR cold tandem mill. For these trials 52 coils of annealed tin plate were used. With the aid of the EDC system, the strip thickness in the immediate strip edge area could be increased by up to 4% of the nominal thickness.     

Zerkleinerung von Abfällen mittels Rotorscheren,Rotorreißern und Schraubenreißern

Starting from the properties of the materials constituting waste, approaches suitable for size reduction of tough materials are considered. The rotary shears, rotary shredders, and screw shredders that have recently come into use for preliminary, coarse, and medium-level size reduction of bulky household waste, scrap wood, used tyres, biological waste, old documents are now widespread. The forces exerted by these machines and their design and important design parameters are examined. A necessary detailed comparison of the three basic types of machine depending upon the nature of the material handled (systematic size-reduction studies) has yet to be performed.     

A new high detectivity room temperature linear thermopile array with a D* greater than 2 × 109 cmHz1/2/W based on organic membranes

We present a newly designed high-detectivity thermoelectric linear array, based on an organic membrane for use in the room temperature range. The sensor array has 64 individual readable channels and was designed and developed for IR spectroscopy. This detector may be used to infer the condition of lubricants and coolants within a mechanical system, so that they can be replaced when needs be, e.g. determining the age of technical oils of wind power plants in real time. Thus valuable resources can be saved and costly damage to equipment avoided. In order to achieve a D* greater than 2 × 10⁹ cmHz^1/2/W, the sensor was designed and optimized to be operated under vacuum conditions. To minimize the thermal cross talk between individual pixels, the pixels are separated from each other by a 50 μm slit in the self-supporting organic membrane made of SU-8.     

Exploring 2-aminoacetophenone contents in sparkling wines based on analytical data and statistical modelling

The influence of the second fermentation step on sparkling wine aroma was investigated with respect to the content of 2-aminoacetophenone (AAP) as an indicator substance for the atypical ageing off-flavour (ATA). AAP contents of aged sparkling wines and their corresponding base wines (Riesling and Chardonnay variety) were determined by means of multidimensional gas chromatography using a stable isotope dilution assay. The majority of sparkling wines were lower in AAP in comparison with their corresponding base wines. Explorative and predictive statistical analyses of the resulting AAP content in sparkling wines were performed concerning the influence of the parameters lees contact time, yeast strain, base wine AAP concentration and total phenolic contents. Both statistical approaches yielded good fits with AAP concentration of the base wine being the predominant factor. Although it was possible to explain the changes in AAP concentrations on the basis of how total phenolics changed during second fermentation, predicted AAP trends did not hinge upon the amount of total phenolics present in a base wine. Unpressurised model fermentations were a promising technological alternative to study the development of AAP in sparkling wines. Altogether, this study presents a multidisciplinary approach to master the challenging task of ATA risk assessment in base wines, which at present rather accesses the sparkling wine producer’s individual experience.