Flame characteristics of premixed H2-air mixtures explosion venting in a spherical container through a duct

The explosion venting duct can effectively reduce the hazard degree of a gas explosion and conduct the venting energy to the safe area. To investigate the flame quantitative propagation law of explosion venting with a duct, the effects of hydrogen fraction and explosion venting duct length on jet flame propagation characteristics of premixed H₂-air mixtures were analyzed through experiment and simulation. The experiment results under initial conditions of room temperature and 1 atm show that when hydrogen fraction was high enough, part of the unburned hydrogen was mixed with air again to reach an ignitable concentration, resulting in the secondary combustion was easier produced and the duration of the secondary flame increased. With the increase of venting duct length, the flame front distance and propagation velocity increased. Meanwhile, the spatial distribution of pressure field and temperature field, and the propagation process and mechanism of the flame venting with a duct were analyzed using FLUENT software. The variation of the pressure wave and the pressure reflection oscillation law in the explosion venting duct was captured. Therefore, in the industrial explosion venting design with a duct, the hazard caused by the coupling of venting pressure and venting flame under different fractions should be considered comprehensively.     

Use of heat-moisture treated maize starch to modify the properties of wheat flour and the quality of noodles

Waxy, normal and high-amylose maize starches were subjected to heat-moisture treatment (HMT) and then added to wheat flour (WF) in different ratios (1%, 5% and 10%). The properties of blends and their cooked noodles were studied to investigate the effects of HMT starches. The incorporation of HMT starch in WF led to an increase in swelling power, peak viscosity and breakdown and to a decrease in setback, thus inhibiting retrogradation, hence enhancing resultant noodle softness. Compared to the same addition ratio of native starch to WF, HMT starch led to higher tensile strength and extensibility in resultant noodles. WF with added HMT starch had higher resistant starch than with native starch. This study showed that addition of HMT maize starch has potential to bring nutritional benefits. However, it is necessary to select the proper blending ratio and amylose content of starch to add, in consideration of its effect on noodle quality.     

基于时频域的卷积神经网络运动想象脑电信号识别方法

针对目前运动想象脑电（EEG）信号识别率较低的问题，考虑到脑电信号蕴含着丰富的时频信息，提出一种基于时频域的卷积神经网络（CNN）运动想象脑电信号识别方法。首先，利用短时傅里叶变换（STFT）对脑电信号的相关频带进行预处理，并将多个电极的时频图组合构造出一种二维时频图；然后，针对二维时频图的时频特性，通过一维卷积的方法设计了一种新颖的CNN结构；最后，通过支持向量机（SVM）对CNN提取的特征进行分类。基于BCI数据集的实验结果表明，所提方法的平均识别率为86.5%，优于其他传统运动想象脑电信号识别方法；同时将该方法应用在智能轮椅上，验证了其有效性。     

Screening of frozen-thawed conditions for keeping nutritive compositions and physicochemical characteristics of goat milk

Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk.     

A Complexing Agent to Enable a Wide-Temperature Range Bromine-Based Flow Battery for Stationary Energy Storage

Bromine-based flow batteries (Br-FBs) are considered one of the most promising energy storage systems due to their features of high energy density and low cost. However, they generally suffer from uncontrolled diffusion of corrosive bromine particularly at high temperatures. That is because the interaction between polybromide anions and the commonly used complexing agent (N–methyl–N–ethyl–pyrrolidinium bromide [MEP]) decreases with increasing temperatures, which causes serious self-discharge and capacity fade. Herein, a novel bromine complexing agent, 1–ethyl–2–methyl–pyridinium bromide (BCA), is introduced in Br-FBs to solve the above problems. It is proven that BCA can combine with polybromide anions very well even at a high temperature of 60 °C. Moreover, the BCA contributes to decreasing the electrochemical polarization of Br⁻/Br₂ couple, which in turn improves their power density. As a result, a zinc–bromine flow battery with BCA as the complexing agent can achieve a high energy efficiency of 84% at 40 mA cm⁻², even at high temperature of 60 °C and it can stably run for more than 400 cycles without obvious performance decay. This paper provides an effective complexing agent to enable a wide temperature range Br-FB.     

Biofortification with selenium and lithium improves nutraceutical properties of major winery grapes in the Midwestern United States

Enriching the micronutrients, selenium (Se) and lithium (Li), in grapes to improve their nutraceutical properties were implemented by foliar application of organic fertiliser rich in Se and Li onto five grape cultivars. The effects of this biofortification on vine vigour, fruit quality, overall micronutrients and phenolic compounds also were investigated. Agronomic biofortification was found greatly increased the Se and Li content in the whole grape by multiple times, meanwhile it did not significantly affect the vine vigour and fruit quality of grapes. However, the biofortification did impact the Ionome (including all the mineral nutrients and trace elements) and phenolic compounds in grapes and this varied among cultivars. This study demonstrated foliar spray of organic Se/Li fertiliser was a very effective strategy to biofortify these micronutrients in grape berries, particularly in the skin, and therefore might be a promising strategy to increase the consumption and awareness of these grapes.     

Disturbance Observer-based Adaptive Fault-tolerant Dynamic Surface Control of Nonlinear System with Asymmetric Input Saturation

International Journal of Control, Automation and Systems - In this paper, a composite fault-tolerant control problem is studied for a class of uncertain nonlinear system with asymmetric input...     

切向结构永磁同步电机磁钢径向并联组合研究

针对低速大转矩切向结构永磁同步电机中磁钢尺寸对性能的影响进行研究.提出一种"工"字形排布的磁钢径向并联组合优化方案.在保证电机磁钢轴向长度和体积不变前提下,分析磁钢磁化方向长度变化对电机性能的影响.分析表明:磁钢的磁化方向长度在一定范围内增加可降低磁钢漏磁、增大反电动势和降低转矩波动;但磁钢的磁化方向长度过度增加会大大降低电机磁通面积,使得电机反电动势不增反降.在此基础上,提出一种降低磁钢漏磁、增大反电动势和降低转矩波动的三块磁钢径向并联组合的"工"字形排布方案:近气隙侧和近隔磁槽侧磁钢槽内分别插入磁化方向长度短、径向宽度窄的磁钢以降低近气隙侧和近隔磁套侧磁钢漏磁;近气隙侧磁钢和近隔磁槽侧磁钢之间采用磁化方向长度较短的磁钢以保证磁钢磁通面积降低得不多.通过仿真实验验证所提方案的可行性.     

Chromium evaporation and oxidation characteristics of alumina-forming austenitic stainless steels for balance of plant applications in solid oxide fuel cells

The chromium (Cr) evaporation behavior of several different types of iron (Fe)-based AFA alloys and benchmark Cr₂O₃-forming Fe-based 310 and Ni-based 625 alloys was investigated for 500 h exposures at 800 °C to 900 °C in air with 10% H₂O. The Cr evaporation rates from alumina-forming austenitic (AFA) alloys were ~5 to 35 times lower than that of the Cr₂O₃-forming alloys depending on alloy and temperature. The Cr evaporation behavior was correlated with extensive characterization of the chemistry and microstructure of the oxide scales, which also revealed a degree of quartz tube Si contamination during the test. Long-term oxidation kinetics were also assessed at 800 to 1000 °C for up to 10,000 h in air with 10% H₂O to provide further guidance for SOFC BOP component alloy selection.