湘潭新大粉末冶金设备制造有限公司的一体化真空烧结炉

简要介绍了湘潭新大粉末冶金设备制造有限公司研制的一体化真空烧结炉的炉子结构、脱蜡系统、工艺气体的引入系统、设备的控制系统以及炉子性能的鉴定结果。     

Psychometric considerations in the dimensional analysis of subjective picture quality

A discussion of the factors involved in the subjective perception of television picture quality is presented. Much of the work in this field is cited, and it is concluded that future work needs to consider a broader range of variables than has been looked at so far.     

带有长测量电缆的电容分压器的传输特性

该文研究了z_3=z_0,z_4=∞情况下电容分压器测量系统的传输特性,得出了U_(in)(s)=G(s)~(-1)U_0(s)在时间域的解析解及其差分形式,此解正可用于进行波形重建。给出了波形畸变与分压器、电缆及被测波形参数间的定量关系。     

电子辐照加速器大功率工频高压电源

文章介绍目前两种用于烟气脱硫加速器的不同形式直流高压电源，分析了它们各自的特点。针对它们存在的不足之处，提出了一种全新的倍压型桥式整流线路，并对此线路进行了理论推导和计算机模拟仿真。     

电熔氧化镁炉弧压系数与弧流系数的测定

在实际测试的基础上，给出了电熔镁炉的弧压系数和弧流系数，为进一步研究电熔镁炉提供依据。     

关于缩短大电流开关二极管反向恢复时间的研究

通过长期的工作实践，阐述了适当条件下的金扩散对缩短反向恢复时间，提高二极管2CK28开关速度，满足了反向恢复时间，改善了二极管的反向特性。     

一种升压式PFM DC-DC转换器的设计

讨论了一种PFM升压式DC－DC电压转称器的设计，重点对其关键的基准电压产生，振荡控制信号产生及比较器设计进行了分析，并采用3μmCOMOS工艺完成芯片的设计。     

The Effect of Post-Cooking Holding Times on Sensory Assessment of Low- and High-Fat Beefburgers

ABSTRACT: The effect of post-cooking holding-time on sensory assessment of low (89 g/kg) and high (218 g/kg) fat beefburgers was assessed. Burgers were served to panelists approximately 3 or 18 min after cooking. Fat content influenced fattiness, moistness/juiciness and overall appearance (P < 0.05), overall acceptability and overall texture (P< 0.01) and tenderness and crumbliness (p<0.001). Burgers with the higher fat content had higher scores. Holding-time influenced sensory overall appearance only with lower scores at extended holding times (P < 0.01). Treatment differences were small, mostly less than one sensory scale unit. Higher lightness and yellowness values were found for burgers with higher fat contents.     

A novel method of suppressing the inrush current of transformers by using a series‐connected voltage‐source PWM converter

This paper proposes a novel method of suppressing the inrush current of transformers. A small‐rated voltage‐source PWM converter is connected in series to the transformers through a matching transformer. As the connected PWM converter serves as a resistor for the source current, no inrush phenomena occurs. The required rating of the PWM converter, which serves as the damping resistor for the inrush phenomena, is 1/400 that of the main transformers in single‐phase circuits. In three‐phase circuits, it is 1/900. The basic principle of the proposed method is discussed. Digital computer simulation is implemented to confirm the validity and excellent practicability of the proposed method using the PSCAD/EMTDC. A prototype experimental model is constructed and tested. The experimental results demonstrate that the proposed method can perfectly suppress the inrush phenomena. © 2006 Wiley Periodicals, Inc. Electr Eng Jpn, 157(4): 56–65, 2006; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/eej.20174     

Thermodynamic analysis of solar photovoltaic cell systems

The thermodynamic characteristics of solar photovoltaic (PV) cells are investigated from a perspective based on exergy. A new efficiency is developed that is useful in studying PV performance and possible improvements. Exergy analysis is applied to a PV system and its components, and exergy flows, losses and efficiencies are evaluated. Energy efficiency is seen to vary between 7% and 12% during the day. In contrast, exergy efficiencies, which incorporate the second law of thermodynamics and account for solar irradiation exergy values, are lower for electricity generation using the considered PV system, ranging from 2% to 8%. Values of “fill factors” are determined for the system and observed to be similar to values of exergy efficiency.