山地填土边坡内渗水危害的量化分析

对于山地半挖半填边坡,本文分析了坡内渗水所引发的滑塌,提出了以“有效支承长度浸泡率”来定量判定其渗水危害性的简易算法。     

大厚度自重湿陷性黄土湿陷变形规律研究

为研究大厚度自重湿陷性黄土湿陷变形规律,对自重湿陷土层36.5m的场地,进行直径40m的浸水试验。通过试验发现:浸水试验昼夜耗水量的变化规律基本上呈现先大、后缓、再稳定的趋势;场地中的地表沉降观测点的总湿陷量及沉降速率变化规律与深层沉降观测点的总湿陷量及沉降速率规律几近相同;大厚度自重湿陷性黄土场地湿陷变形规律呈现浸水期四个变化阶段和停水期两个变化阶段。     

均热炉烧嘴特性标定与改进

通过对均热炉单侧上烧嘴的热工标定 ,发现烧嘴存在着火焰过长 ,空气和煤气混合不均匀 ,使得炉内温度场分布不够均匀 ,既增加燃料消耗又影响烧钢质量和产量。针对这一问题 ,本试验采取了改变旋流砖和旋流叶片角度的方法。试验表明 ,旋流砖旋转角度由 2 0°改为 30°后 ,炉内温度分布更加均匀。最高点与最低点的温度差由原来的 81 4 9℃减少至 52 2 4℃ ,减少了2 9 2 5℃。炉气和烟气中不完全燃烧产物减少     

甘河滩工业园区某厂区建筑地基的加固

通过一系列检测,查明某厂区建筑地基产生沉降变形的原因并进行治理,为在甘河滩工业园区进行工业建设提供了经验与教训。     

浸渗─表面合金化技术在石墨电极表面的应用

提出了一种浸渗-表面合金化的方法,可在石墨电极表面形成具有良好导电性的抗氧化复合保护层,用以降低电炉炼钢过程中石墨电极的侧面氧化消耗.本文介绍了该方法的基本工艺过程,研究了复合保护层的形成机理,建立了相应的动力学数学模型,并对其抗氧化机理进行了初步的探讨.     

浸泡发酵对米粉体系理化特性的影响

利用动态流变仪和差示扫描量热仪等手段探讨了浸泡发酵对米粉体系理化特性的影响。实验结果表明:浸泡发酵后的米粉体系凝胶强度和弹性组分增加。由于浸泡发酵使米粉体系可溶性物质减少,浸泡发酵后的米粉凝胶体系回生速度增加。     

不同条件对大米浸泡效果的研究

浸泡处理是各种米制品生产工艺中不可缺少的一环，本文选取三种米（越富，天津305，协优46）为原料，通过改变浸泡液溶质，浓度和浸泡温度，考察在不同浸泡条件下米粒的吸水效果，结果表明；相同条件下，吸水效果随稻米品种不同而有差异；提高浸泡温度在浸泡前期可提高吸水效果。而浸泡溶液浓度越高，越不利于吸水。     

Peanut milk and peanut milk based products production: a review

Since the early 1950s, numerous reports have been published suggesting that peanut milk and peanut milk based products can be prepared in a wide variety of ways. Emphasis has shifted from preparing inexpensive milk like beverages, very nutritious but somewhat lacking consumers appeal, to using the peanut milk or peanut protein isolates as an animal milk extender without changing flavor, to develop more attractive fermented products, and to precipitate proteins from the milk in order to get a curd called "tofu," and to produce cheese analogs. Great attention has been paid to the improvement of the stability, sensory properties, and shelf-life of the milk, using physical and chemical treatments. Many efforts have been deployed for supplementing the products. Thanks to recent advances, the removal of aflatoxin from peanut milk can be achieved using Flavobacterium aurantiacum as a biodegradater. It has also found application as liquid coffee whitener. However, despite all these developments and publications, there is still a need for much more diversified studies in order to definitely overcome the stability, the nutty flavor, and sensory problems always encountered when producing peanut milk and some peanut milk based products.