用于汽车自动变速器的温压涡轮毂

温压是一种可将增高密度与选择高使用性能材料相结合的技术。增高密度有助于提高零件的力学性能,以及整体使用性能。将密度增高与高使用性能相结合,可使制造的零件的使用性能超过相应的铸锻材料产品,同时可制成具有最终形的零件,从而显著减低生产成本。因此,自动变速器的涡轮毂就成为了温压的一个理想对象。这篇论文将评述,将用于高扭矩自动变速器的常规锻件切削加工的涡轮毂转换为用一次压制/一次烧结制造的粉末冶金涡轮毂。粉末冶金涡轮毂使用的材料是FD-0405。在试验室对这种扩散合金化材料进行了评价,和报告了几个密度水平的力学性能。温压可使高应力的内花键区全面达到高密度。为了证明粉末冶金零件的适用性,进行了广泛的力学与零件的特定试验。     

Passive mixing control for innovative air diffusion terminal devices for buildings

This paper presents an innovative concept for optimized air diffusion in buildings. The method uses passive control of air jet through lobed diffusers. An analysis is done experimentally at different scales for a lobed shaped geometry. A cross-shaped jet is characterized first through an isolated orifice and then at the scale of one perforated panel. An intermediary analysis of two coalescent and a row of cross-shaped jets is also proposed. All the results lead to the same conclusion. The lobed diffuser favors the self-induction compared to a reference conventional circular perforated diffuser. The air flow induced in the case of the lobed perforated panel is in average twice as the one of the circular perforated panel. Despite the consequent gain in air induction for the lobed perforated panel flow, the streamwise maximum velocities display comparable values in the far field which signifies comparable throws for the two flows. Consequently, the presented lobed perforated panel concept can be generalized to different type of diffusers to improve mixing ventilation in buildings.     

Valley landscape management: the context of a ‘river contract’ in the Semois valley,Belgium

A trans‐boundary and multi‐disciplinary approach to the river contract project for the Semois valley in Wallonia (Belgium) is described that provided the opportunity for a landscape‐scale focus during actions to restore the watercourses and the associated valley area. A trans‐boundary landscape survey was carried out under the context of the Interreg III European programme. This resulted in the rediscovery of lost views and viewpoints within the landscape and in the implementation of actions leading to the opening up of the valley, which provided opportunities to re‐establish lost landscape features, such as hay meadows. The gathering of many partners in the negotiation process of this project can be seen as an example of ‘landscape democratization’ or participative management of landscapes in a trans‐boundary and trans‐disciplinary context and as such this project is a concrete realization of the aims of the European Landscape Convention (ELC).     

The script of viscosity: the phenomenal experience in Steven Holl's museum architecture

While some architects have adopted complex free-flowing forms as a response to the universalisation of modernism, the American architect Steven Holl has taken a different approach that concentrates on a phenomenology of architecture. His museum designs focus on constructing a phenomenal experience from multiple perspectives for visitors to engage in a body-subject experience. To explore the notion of spatial viscosity in Holl's architecture, the space syntax method of justified graphs (j-graphs) is used to examine three museums: the Kiasma Museum of Contemporary Art in Helsinki, the Nelson-Atkins Museum in Kansas City and the Knut Hamsun Centre in Hamarøy. The analysis discovers that despite the vast differences in scale and layout among the museums, they exhibit remarkable similarities in terms of spatial configuration and strategy in the formation of the continuously unfolding spatial sequence.     

蓝晶石和石英浮选行为的研究（待续）

通过表面张力测试、浮选试验和红外光谱的测定，研究了蓝晶石和石英在阴／阳离子混合表面活性剂系统中的浮选行为。研究结果说明了表面活性剂混合物引起的表面张力下降中的协同作用。在浮选系统中，由于这一协同作用的存在，油酸钠／十二胺的添加导致在很宽的ｐＨ范围内，浮选回收率提高。文中还分析了在阴／阳离子混合表面活性剂系统中捕收剂的吸附机理。     

Isolation and pulsed-field gel electrophoresis typing of Listeria monocytogenes from modified atmosphere packaged fresh-cut vegetables collected in Ireland

The incidence of Listeria monocytogenes in modified atmosphere packaged fresh-cut fruits and vegetables from chill cabinets of a supermarket in Ireland was investigated over a 2-year period. Overall, 9.58% of fresh-cut produce was contaminated with Listeria spp. Various species of Listeria were isolated from samples, including L. monocytogenes, L. seeligeri, L. innocua, L. welshimeri, and L. ivanovii. No fruit samples contained detectable L. monocytogenes. Overall, a total of 21 L. monocytogenes isolates (2.9% of samples) were recovered from a range of products, including dry coleslaw mix (80% shredded cabbage and 20% shredded carrot), bean sprouts, and leafy vegetables such iceberg, romaine, and radicchio lettuce and mixed salad leaves (curly endive, escarole, and radicchio leaves). Dry coleslaw mix appeared to have the highest incidence of Listeria contamination (20%) compared with other products. Listeria contamination was more frequent (P < 0.05) during the summer and autumn months than during the winter and spring months. The 21 L. monocytogenes isolates were subsequently subtyped by genomic macrorestriction techniques using ApaI with pulsed-field gel electrophoresis (PFGE). PFGE of digested DNA produced bands of 79 to 518 kb. Four PFGE profiles were identified, and approximately 50% of the isolates were associated with profile 1. This study indicates that fresh-cut vegetables packaged under a modified atmosphere can support growth of numerous species of Listeria, including L. monocytogenes.     

Effect of water deficit on yield and protein content in pearl millet grains

Seventy-two pearl millet genotypes were water stressed at panicle development and grain filling stages. Neither grain yields, yield components, protein percent nor total protein per unit area were affected by water deficit during panicle development but protein content per grain was increased. When plants were water stressed during grain filling, grain yield, grains per unit area and 1000 grain weight were reduced, but grain protein percentage increased. Total protein per unit area was reduced primarily due to lower grain yield. The protein content per grain was unaffected by stress, suggesting that the apparent increase in protein percentage is due to reduced carbohydrate accumulation under stress.     

The effect of freezing compared with chilling on selected physico-chemical and sensory properties of sous vide cooked carrots

Sous vide is increasingly used to process convenience foods including ready-meals as it is reputed to give superior quality because of the mild process and the absence of oxygen in the pack. The potential for temperature abuse is greater for sous vide ready-meals than for sous vide catered items as the distribution and retailing chain for the former is usually longer. Freezing sous vide foods is, therefore, a potentially safer alternative to sous vide processed foods followed by chilling. The objective of the current study was to investigate production of sous vide frozen sliced (discs) carrots, with similar quality to sous vide chilled product. Sensory trials were used to determine the acceptable shear texture range (1.0–2.8 kN) for steamed carrots and this was the target texture in the processing trials. A Barriquand Steriflow retort was used for sous vide processing and the optimized conditions using carrot discs were: low temperature blanch (50 °C/30 min; firms product); blanch (90 °C/3 min; inactivates enzymes); sous vide cook (90 °C to core P₉₀¹⁰ values > 4 min and < 6 min); blast freeze (? 35 °C/2 h); and store (? 25 °C). Carrot discs prepared from untreated raw carrots had a firmer texture than those prepared from either blanched or blanched and frozen material. Freezing post-sous vide cooking softened texture in comparison with chilling, but freezing rate (nitrogen; blast; cabinet methods) and frozen storage (9 months) had a minimal effect on product texture and quality. Scanning electron microscopy showed no significant structural differences between sous vide frozen and chilled carrots of similar shear values. Paired comparison sensory testing of sous vide frozen and chilled sliced carrots indicated a significant preference for the latter at the 20-day storage date.Industrial relevance: The trials dealt with the effects of freezing on the quality of sous vide processed carrots. This is of relevance to companies who wish to produce texturally acceptable sous vide frozen or chilled components as part of ready-meals.     

Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies

Fruit smoothie samples were thermally (P₇₀ > 10 min) or high hydrostatic pressure (HHP) processed (450 MPa/20 °C/5 min or 600 MPa/20 °C/10 min) and the total antioxidant capacity (TAC), levels of antioxidant groups [total phenols (TP), anthocyanins and ascorbic acid], instrumental colour, polyphenol oxidase (PPO) enzyme activity and dissolved oxygen were examined over a storage period of 10 h at 4 °C. Thermal processing of smoothies reduced (p < 0.001) TAC and TP values, ascorbic acid and L and a colour attributes (lightness and redness respectively) compared to fresh and HHP-450 processed samples. Conversely, it did result in complete inactivation of PPO enzyme, with no activity detected. Of the HHP treatments, HHP-450 samples had higher (p < 0.001) levels of total antioxidant, phenols and anthocyanin content than HHP-600 samples. However, the latter was more effective in reducing (p < 0.001) the endogenous enzyme activity of the smoothies. .Ascorbic acid content degraded over the storage for all smoothies. HHP-600 samples had high initial values, which declined slowly over storage, while thermal samples had the lowest initial value (0.5 h) that fell below detectable limits by 10 h. Despite these data, less pronounced effects were observed for storage. No significant effects were observed for total anthocyanin and phenolic contents as well as L and colour change (ΔE) variables. Overall, HHP processing of smoothies at moderate temperatures may be a suitable alternative to traditional thermal processing.