具有减少辨识参数的随机多变量极点配置自适应控制器

本文提出了一种新的限制输出个数减少随机多变量自适应控制中辨识参数的方法，并给出了减少辨识参数的极点配置自适应算法。虽然采用ｎ个输入１个输出的减少辨识参数的模型来设计控制器，但所提出的控制器能够保证被控系统的几个输出跟踪参考输入信号，仿真结果表明，所提出的方法是成功的。     

Advancing controlled release packaging through smart blending

Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd.     

镁法海绵钛生产工艺中大型无隔板镁电解槽的节能实践

以镁法海绵钛生产工艺中大型无隔板镁电解槽的实际节能情况为例，探讨了在镁电解生产中的非生产耗电、生产耗电、漏电等因素造成的能量浪费，阐述了生产中粗镁直流电耗、电流效率、工作电压3者之间的关系，指出了影响电解槽工作电压的有关因素及降低电解槽工作电压的途径。     

浅谈降低电解槽氟化铝单耗的方法

氟化铝是电解生产中十分重要的原料，它对控制电解槽电解质温度，保持电解槽技术条件发挥着重要的作用。但随着电解生产成本的逐渐降低，氟化铝的消耗成为电解生产成本中的一项重要内容。本文就某分厂电解槽氟化铝添加的生产工艺、设备、控制以及管理等方面，提出降低氟化铝单耗的简要方法。     

聚丙烯催化剂的研发进展

综述了用于丙烯聚合的Ziegler-Natta催化剂在给电子体技术及催化剂制备工艺等方面,茂金属催化剂在制备丙烯均聚物、丙烯共聚物及特殊聚丙烯等方面,非茂单活性中心催化剂在丙烯活性聚合、丙烯与极性单体共聚及水介质聚合等方面的研发进展;讨论了聚丙烯催化剂的前景。     

铝电解槽磁流体稳定性有限元分析

本文采用有限元法求解分层磁流体小扰动方程系统特征值，研究铝电解槽稳定性。研究结果表明，在没有电磁力时，铝液表面波动（内波）是稳定的。存在电磁力时，它会激发铝液表面波动的某些低频长波分量不稳定性，高频短波不受影响。被激发的不稳定波动频率和扰动增长率与电流密度，磁感应强度垂直分量，铝电解槽长宽比，电解质和铝液的密度差，厚度等因素密切相关。减少电流密度，磁感应强度，增加电极距离和铝液厚度可以提高铝电解槽的稳定性。这对铝电解槽优化设计和在线控制有重要意义。     

An orthogonal basis for the hyperbolic hybrid polynomial space

Motivated by the wide usage of the Tchebyshev basis and Legendre basis in the algebra polynomial space, we construct an orthogonal basis with the properties of the H-Bézier basis in the hyperbolic hybrid polynomial space, which is similar to the Legendre basis and holds remarkable properties. Moreover, we derive the transformation matrices that map the H-Bézier basis and the orthogonal basis forms into each other. An example for approximating the degree reduction of the H- Bézier curves is sketched to illustrate the utility of the orthogonal basis.     

Development and evaluation of antimicrobial natamycin‐incorporated film in gorgonzola cheese conservation

Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd.