Spatiotemporal aspects of jerky flow in Al–Mg alloys, in relation with the Mg content

The spatiotemporal aspects of the Portevin–Le Chatelier effect in Al–Mg alloys are investigated using direct observations of the sample surface with a digital camera. Optical measurements of the surface profile using a white light interferometer allow the estimation of the local strain and strain rate associated with the bands. The effect of Mg content on instability characteristics is analyzed. The reloading time is shown to depend on the Mg content only at the strain and strain rates where type C bands are observed.     

Crack Development in Individually Quick Frozen Cut and Peel Carrots

ABSTRACT:  Crack development during freezing (CDF) is one of the major challenges in individually quick frozen (IQF) cut and peel carrot processing. The effects of processing and freezer storage on crack development were examined on the cut and peel carrot variety, Sugarsnax. Carrot samples were removed from the major processing steps, the trans-slicer, the shaper, the blancher, and the dryer, and examined for crack development by measuring percentage cracked, crack morphology, total soluble solids, moisture levels, and membrane injury index immediately after processing. These parameters were also examined following 20 wk of standard freezer storage for cut and peels. Approximately 2% of nonprocessed carrots were cracked compared to 45% of carrots after the initial trans-slicing stage. As the processing continued, cracking decreased due to the removal of the outer epidermis to 16% of the finished product. This suggests that CDF was initiated at the 1st processing stage. Crack width and depth were 2.3 and 2.6 mm, respectively, at the trans-slicer stage and decreased to 1.1 and 1.8 mm at the end of the line. It was found that CDF was further exacerbated by freezer storage due to inefficient water removal at the dryer stage. Crack width and depth increased to 1.5 and 3.0 mm after 20 wk for freezer storage. Root size also played a role in CDF, suggesting that larger pieces are more susceptible to crack development. Total soluble solid concentrations did not play a role in crack formation during cut and peel processing.     

霍林河一号露天矿煤层灰分变化规律的研究

详细地论述了霍林河一号露天矿各煤层的灰分特征和同一煤层不同地段灰分的变化情况,揭示了各煤层灰分的变化规律,为露天开采提供了可靠的技术保证。     

A kinetic study on isothermal crystallization of palm oil by solid fat content measurements

Isothermal crystallization of plam oil was studied by means of differential scanning calorimetry (DSC) as well as by nuclear magnetic resonance spectrometry to monitor its solid fat content (SFC). The temperature of crystallization (Tc) varied from 0 to 30°C, depending on the method used. The plot of %SFC vs. time at 25°C was sigmoidal in shape. However, at lower temperatures, two consecutive curves were clearly visible. Results from DSC experiments showed the following interesting features. At each Tc, the crystals produced were of different compositions. From 0 to 8°C, the thermogram showed three peaks, with the first two peaks (I and II) sharp, and the third (III) rather broad. At elevated temperatures up to 20°C, peak II disappeared totally while peak III tended to shift toward peak I. Above 20°C, both peaks shifted downward to longer times. Peak I continued to be broadened, and then suddenly disappeared at Tc above 24°C. The melting thermograms of the crystals obtained above and below this cut-off point were distinctly different. Kinetic studies on isothermal crystallization based on the data of SFC measurements showed that the data fit well into the Avrami-Erofeev equation with n=3 over the first 70% of the crystallization.     

沁水煤田瓦斯含量与地质因素的关系

为确实做好瓦斯的洲报工作，研究了沁水煤田地质因素与瓦斯含量的关系，辩证地分析了瓦斯的赋存规律。     

气体悬浮焙烧炉内衬烘炉曲线的确定

根据所使用的低水泥浇注料的性能，对中铝山西分公司检修厂4号焙烧炉制定了合理的烘烤曲线，提高了耐火内衬的质量，延长了内衬的使用寿命。     

Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics

ABSTRACT: The effects of protein quality, protein content, ascorbic acid, diacetyl tartaric acid ester of monoglyc-erides (DATEM), and their interactions on dough rheology and hearth bread properties were studied by size-exclusion fast protein liquid chromatography, Kieffer Dough & Gluten Extensibility Rig, and small-scale baking of hearth loaves. The effect of protein content was either positive or negative on hearth loaf characteristics, form ratio, and area, depending on the amount of the largest glutenin polymers in the flour. Ascorbic acid brought out the potential in the wheat flour known as protein quality. Ascorbic acid and DATEM strengthened the doughs and improved hearth bread characteristics.     

ZPG系列盘式真空过滤机的研制与应用

详细介绍了ZPG系列盘式真空过滤机的主要特点、基本原理和主要技术参数。对盘式真空过滤机的过滤理论进行了系统的研究 ,以及为提高过滤系数和降低滤饼水分所采取的关键措施。与传统的真空过滤机进行了对比 ,表明ZPG系列盘式真空过滤机的滤饼水分可以降低 1 %～ 3 % ,过滤系数提高 3 0 %～5 0 % ,过滤每吨精矿的能耗可以降低 5 0 %左右 ,使得ZPG系列盘式真空过滤机在国内各大冶金矿山得到全面推广使用 ,创造了巨大的经济效益和社会效益。     

催化裂化汽油脱硫助剂的研究

分析了催化裂化汽油脱硫助剂的作用机理。考察了不同种类L酸活性组分的脱硫性能以及L酸活性组分含量对脱硫效率和催化裂化催化剂活性的影响。合成了水溶性的汽油脱硫助剂。在中型试验装置上研究了该助剂活性组分挂载率和脱硫效果。中试结果表明：对不同原料油，所研制的汽油脱硫助剂可降低汽油硫含量15％～18％，并且不会对催化裂化催化剂的活性和产品性质产生不利影响。     

瓶级聚酯切片中乙醛含量的控制

对瓶级聚对苯二甲酸乙二酯(PET)原料中的乙醛含量、第三组份(间苯二甲酸)含量、原料比表面积以及工艺参数控制等对产品中乙醛含量的影响进行了讨论，得出了合适的工艺操作条件，并注意到预结晶单元和冷却单元的工艺参数控制对产品乙醛含量的影响最显著，从而为生产乙醛含量小于1．0μg/g的瓶级高粘度PET切片提供了参考。