考虑内部辐射下织物热湿传递现象的数值研究

人体在着装情况下的热湿传递现象对人体的热舒适性的研究有着很重要的地位。考虑了由于温度差而引起的织物内部的辐射热传递，对织物中的热湿传递现象进行了数值研究，建立了考虑辐射现象下织物内部热湿传递的简单模型，并讨论了计算结果。     

密集烤房陶火管散热系统研究

为有效解决密集烤房散热系统的耐用性和设备的更新换代问题,降低密集烤房建造成本,提高散热设备使用寿命,我们通过改进散热系统的使用材质和设计结构,采用成本低廉、取材方便、经久耐用的陶火管散热系统来代替钢质材料散热系统。对比试验结果表明,陶火管散热系统比钢质材料散热系统成本低2 400元/座,使用寿命增加6～10年,烤房烘烤性能、烘烤运行成本及烤后烟叶外观质量较理想,陶火管散热系统具有很好的推广应用前景。     

TLCP/PPS 原位成纤共混纤维的非等温结晶动力学

 通过熔融纺丝法制备热致性液晶（TLCP）/聚苯硫醚（PPS）原位成纤共混纤维,TLCP微纤的形成将有效增强PPS基体的力学性能,并能优化纺丝工艺。考虑到实际纺丝过程是一个非等温结晶过程,因而首先研究了共混纤维的非等温结晶动力学行为。采用差示扫描量热仪（DSC）,通过非等温结晶方法研究了TLCP微纤对PPS基体结晶行为的影响,并用Jeziorny模型描述了非等温动力学。研究表明,TLCP/PPS原位成纤共混纤维的非等温结晶动力学过程能够使用Jeziorny模型来描述。在共混过程中,TLCP微纤结构起到异向成核的作用,提高结晶速率和结晶温度,降低半结晶时间。此外,采用扫描电镜（SEM）观察了挤出共混物表面形貌及共混纤维的TLCP微纤结构。     

热障涂层热疲劳寿命预测模型研究

目的 建立热障涂层寿命预测模型,并研究涂层寿命预测与各种应力应变信息的相关性。方法 首先利用带热障涂层圆管试验结果,将涂层界面简化为余弦曲线,建立了相应的二维轴对称有限元模型;然后根据热障涂层疲劳试验结果,结合线性疲劳累积理论和Manson–Coffin低周疲劳模型,建立了热障涂层的寿命预测模型,并将拟合问题转化为寻优问题,使用遗传算法确定寿命预测模型中的系数;最后基于热障涂层试验的微观照片确定出危险点位置,选取正向、剪切、等效和通过二向应力应变分析方法提取垂直于余弦曲面形貌的11种应力应变信息进行寿命预测,并分析了寿命预测的最大误差和平均误差,对分析的结果进行了验证。结果 采用等效应变范围进行涂层寿命预测的最大误差和平均误差最小,分别为50%和21%,涂层寿命与等效应力的相关性最大。采用等效应变进行寿命预测的结果与文献中的结果相比,最大误差降低了169.1%,整体的寿命预测值从±2倍分散带之内缩小到了±1.5倍分散带之内。采用等效应变范围进行不同工况下的涂层寿命预测,预测结果为130次循环,试验结果为160次循环,寿命预测的结果较好。结论 证明了所建立模型的正确性与准确性,为涂层寿命...     

热处理对荔枝果汁品质的影响

为探讨热处理对荔枝果汁品质的影响,将荔枝原果汁在60～100℃温度下进行热处理,测定果汁的褐变度、pH 值、固形物含量、化学成分(糖分、抗坏血酸、5- 羟甲基糠醛(5-HMF)、总酚)及挥发性风味成分等指标的变化。结果表明：荔枝果汁在0～60min 内褐变度的变化符合零级反应动力学模型。热处理过程中抗坏血酸和总酚含量下降明显,而糖含量变化不大,因此抗坏血酸降解和多酚聚合可能是影响荔枝果汁褐变的主要因素。热处理后荔枝果汁风味出现明显变化,采用顶空固相微萃取- 气相质谱对加热前后风味成分进行分析,发现低级醇和酯类含量明显下降,同时,产生了含硫化合物和高级醇等新物质。     

Morphological,thermal, rheological and noodle‐making properties of potato and corn starch

A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. Consistency coefficients and flow behaviour indices measured by back extrusion were higher for potato starches than for corn starch. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficient. The gels made from all potato starches showed higher gel strength than those from corn starch. The gel strength of starches from both corn and potato increased during refrigerated storage. The amylose content, swelling power, solubility and light transmittance values of potato starches were significantly higher than those of corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that potato starch noodles also had higher hardness and cohesiveness than corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Noodles made from starches of higher viscosity exhibited higher hardness and cohesiveness. Textural differences among cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches. © 2002 Society of Chemical Industry     

A model of non‐isothermal degradation of nutrients,pigments and enzymes

Published isothermal degradation curves for chlorophyll A and thiamine in the range 100–150 °C and the inactivation curves of polyphenol oxidase (PPO) in the range 50–80 °C could be described by the model C(t)/C₀ = exp[?b(T)tⁿ] where C(t) and C₀ are the momentary and initial concentrations, respectively, b(T) a temperature dependent ‘rate parameter’ and n, a constant. This suggested that the temporal degradation/inactivation events of all three had a Weibull distribution with a practically constant shape factor. The temperature dependence of the ‘rate parameter’ could be described by the log logistic model, b(T) = log_e[1 + exp[k(T ? T_c)], where T_c is a marker of the temperature level where the degradation/inactivation occurs at a significant rate and k the steepness of the b(T) increase once this temperature range has been exceeded. These two models were combined to produce a non‐isothermal degradation/inactivation model, similar to one recently developed for microbial inactivation. It is based on the assumption that the local slope of the non‐isothermal decay curve, ie the momentary decay rate, is the slope of the isothermal curve at the momentary temperature at a time that corresponds to the momentary concentration of the still intact or active molecules. This model, in the form of a differential equation, was solved numerically to produce degradation/inactivation curves under temperature profiles that included heating and cooling and oscillating temperatures. Such simulations can be used to assess the impact of planned commercial heat processes on the stability of compounds of nutritional and quality concerns and the efficacy of methods to inactivate enzymes. Simulated decay curves on which a random noise was superimposed were used to demonstrate that the degradation/inactivation parameters, k and T_c, can be calculated directly from non‐isothermal decay curves, provided that the validity of the Weibullian and log logistic models and the constancy of the shape factor n could be assumed. Copyright © 2004 Society of Chemical Industry     

短链菊粉对玉米磷酸酯双淀粉热力学特性的影响

通过添加不同比例的短链菊粉（inulin,I）,研究其对玉米磷酸酯双淀粉（maize distarch phosphate,MDP）质构、糊化特性和热力学性质的影响。采用质构仪、Brabender黏度计和差示扫描量热仪（differentialscanning calorimeter,DSC）分别测定了菊粉、MDP及两者复配物的凝胶质构特性、黏度特性、糊化及相变特性等参数。结果表明：菊粉的添加增加了玉米磷酸酯双淀粉的凝胶强度、黏附力、硬度、回复性及糊化起始温度（To）、峰值温度（Tp）和终止温度（Tc）,当I和MDP质量比为3∶7时,复配物凝胶的黏附力、硬度和回复性较MDP依次增加了33%、145%和650%,To和Tp值分别增加了5.06%和5.10%;菊粉的添加降低了MDP的峰值黏度、崩解值、回生值及糊化吸热值,当I和MDP质量比为3∶7时,峰值黏度、崩解值和回生值较MDP依次降低了73.43%、87.35%和79.32%。综合来看,菊粉增强了MDP凝胶的稳定性和强度,提高了MDP的糊化温度、糊液黏度和糊液稳定性,同时有效抑制了MDP的回生。     

草鱼冰藏期间新鲜度及热加工性质的变化

以草鱼（冰藏0、1、3、7 d）作为研究对象,探讨冰藏期间鱼肉新鲜度如pH值、挥发性盐基氮（totalvolatile base nitrogen,TVB-N）值、可溶性肌浆蛋白（soluble sarcoplasmic proteins,SSP）值、可溶性肌纤维蛋白（soluble myofibrillar proteins,SMP）值和色泽（L*、a*、b*）的变化规律,以及在巴氏杀菌条件下（80、90 ℃,10 min）蒸煮损失率、收缩面积比及色泽的变化。结果表明：草鱼冰藏过程中,TVB-N值由11.8 mg/100 g增加至16.87 mg/100 g,略低于淡水鱼上限值20 mg/100 g;pH值在前3 d由6.72降低到6.52,之后上升至6.56;SSP值无明显变化,SMP值在前3 d逐渐增加,之后轻微下降;鱼肉色泽变化值（ΔE）逐渐升高,表明鱼肉在冰藏7 d期间新鲜度逐渐下降。在热加工过程中,鱼肉逐渐变成白色,蒸煮损失率、收缩面积比和ΔE值随鱼肉冰藏时间的延长而缓慢下降。     

应用ABAQUS的织物热传递有限元分析

为拓展机织物热舒适性设计、评估和优化的思路,提供一种有效预测织物热阻的方法,基于织物的三维模型及传热学理论,对织物系统进行一维热传递的数值模拟,得到织物传热过程中的温度分布特征。利用显微图像及切片技术获取织物几何结构参数,建立平纹织物的几何模型,并与纱线周围静止空气装配,构成织物系统的三维模型,借助有限元分析软件ABAQUS,根据模拟环境设置边界条件与相互作用,计算模型的数值解。最后通过模拟皮肤散热的恒温平板实验,对数值模拟结果进行验证,结果显示：织物外表面温度的模拟值与实验值随时间变化的一致性较好,理论热阻值与实验热阻值相对误差为3.9％,二者吻合度较高。