使用步进马达制冷控制阀费用的直接和间接节约

在空调和制冷行业追求更高效率和使用不同制冷剂时,各类电子控制器和电动阀正前所未有地大量使用.电动阀几乎可以在制冷系统中任何一个地方使用,而并不局限于膨胀阀.直接费用的节约,通常是由于电动阀根据冷凝压力和回气压力变化作出调整来实现的.间接费用的节约,通常是通过冷柜空间内温度的稳定,增加食品的寿命来获得的.     

CRYPTANALYSIS OF SHIFT STREAM GENERATED STREAM CIPHER SYSTEMS – BOOK REVIEW

A new method for realizing public-key cryptosystem is proposed in this paper. Three plaintext messages are transformed into three cryptograms in this method. Message authentication is easily realized by this method. Y≡A^x mod P is used as a one-way function, where P is prime.     

Fibre analysis in 3D materials and process validation on artificial data

The physical properties of fibrous materials are closely linked to their microstructure. In order to characterize their microstructures as effectively as possible, all fibres in a sample should be individualized. This work mainly aims at developing a new fibre analysis method that segments a 3D greyscale tomography image into a background and a set of connected components, each representing a single fibre. Properly completed fibre analyses may provide input data for generative or synthetic models, which can in turn be used to estimate various characteristics of the material. In this paper, we introduce an original method based on the skeletonization of the fibre mass, followed by a geometrical analysis of the obtained skeleton. Based on this procedure, several measurements can be computed (e.g. length, orientation, number of contacts). Furthermore, we validate the reliability of our fibre analysis process using various comparisons between our results and artificial ground‐truth data.     

Hydration Kinetics of Red Kidney Beans (Phaseolus vulgaris L.)

Soaking of dry red kidney beans was studied at 20, 30 40 and 60°C by the method of weight gain until equilibrium conditions were attained. Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased soaking time to achieve equilibrium. Compared to unblanched beans, the application of a pre-blanching step considerably reduced hydration times of blanched beans. Due to the plasticity effect acquired upon blanching, blanched beans showed a significantly high hydration rate constant and exhibited a more constant equilibrium moisture content regardless of soaking temperature. Activation energy values (E_a) of the hydration process were 6.48 Kcal/mole for blanched and 14.25 for unblanched beans.     

The Mistaken Dimensionality of CAD

Computer Aided Design software has an unfortunate tendency to suppress the rich dimensions of computational complexity in favor of a feeble representation of dimension appropriately labeled D . 3D and 4D software applications categorically manifest either the three geometric axes of Cartesian space or the four axes of Minkowskian space-time in spatial dimensions. But all that these dimensional representations can portray are geometric simulations of objects in space. Computational multi-dimensionality as expressed in the mechanisms of numeric manipulation offers designers more: a space for design parallel to that space within which architects have traditionally designed.     

REACHABILITY AND CONTROLLABILITY OF DISCRETE-TIME LINEAR DYNAMICAL SYSTEMS

The concepts of reachability and controllability do not coincide but reflect a fundamental difference between the dynamical characteristics of different classes of multi-variable systems. This difference is discussed in relation to discrete-lime linear dynamical systems and is illustrated by a simple numerical example.     

音响技术带来的意外——对高分辨率产品广告宣传的剖析

2005年8月底,飞利浦公司的网上商店提供“杀手级”优惠：3 PSC805 Aurllium 5．1声道外部音响处理器比以前的50美元要价便宜60%。在包含的硬件方面,20美元外加销售税和免费发货会换来什么?如果您依赖于该公司以前的DSP和该产品的文档,那么事情并非您认为的那样。在20美元(甚至50美元)的价格,PSC805不是一笔坏交易,但不要把它和配置很低或运行Windows 2000之前操作系统的PC配对使用,也不要指望依靠它来准确记录您的下一个高分辨率音频杰作。     

CHARACTERIZATION OF TEXTURED WHEY PROTEIN PRODUCED AT VARYING PROTEIN CONCENTRATIONS

This research investigated the range of whey protein in a whey protein/starch mixture needed to produce an extrusion-textured whey product that contained a fibrous texture. It was determined that protein levels ranging from 48 to 64% were necessary for fiber formation. The functionality of textured whey protein (TWP) extrudates produced at three protein levels (48, 53 and 64%) from three different whey sources was characterized at three pH values (3, 5 and 7) and four temperatures (25, 50, 70 and 90C) with respect to solids lost (SL) and water-holding capacity (WHC). Significant differences were found in SL and WHC for each of the four variables. The consumer acceptability of beef patties extended by 50% TWP containing 48% protein was more acceptable to consumers than patties containing 50% textured vegetable protein, but scored lower than the 100% beef patties.

PRACTICAL APPLICATIONS

This study determined the maximum and minimum amount of whey protein in a whey protein/starch mixture required to produce an extrusion-textured whey product that contained a fibrous texture for use as a meat extender. There were no functional benefits of increasing the concentration of whey protein from 48%, which would not likely be practiced because whey protein is more costly than starch. Beef patties extended with 50% textured whey protein showed less cook loss, fat loss and diameter reduction than 100% beef patties while having sensory scores that were higher than patties extended with 50% textured vegetable protein.