磨机传动小齿轮中频表面淬火

从增加抗疲劳强度及耐磨性以提高齿面的硬度着手,通过分析工艺试验并对现场做了跟踪调查,表明利用中频表面淬火的方法对提高磨机传动小齿轮的使用寿命是切实可行的。     

滑座高频淬火工艺研究

根据滑座高频淬火表面结构特点，设计专用感应器并加导磁体来提高感应器电效率及解决尖角效应问题。经反复试验，确定高频淬火参数，攻克滑座高频淬火工艺难关。     

聚苯乙烯轻质混合土应力-应变特性分析

根据聚苯乙烯轻质混合土单轴应力-应变曲线和三轴应力-应变曲线的形态 ,得出水泥掺入比、密度、含水率、龄期等对聚苯乙烯轻质混合土变形特性有不同程度的影响 ;在围压作用下 ,曲线类型为应变硬化型 ,围压不同 ,主应力差大小不同。基于试验结果 ,得出聚苯乙烯轻质混合土单轴应力应变关系符合双曲线模型 ,三轴应力应变关系符合弹性 -线性强化模型 ,并对应力应变曲线进行拟合。     

Color,texture and enzyme activities of Hypsizygus marmoreus as affected by heating combined with color protection and hardening

Different pretreatments can affect the quality of Hypsizygus marmoreus (HM). In this study, the effects of thermal treatment or combined with color protection and hardening on color, texture, microstructure, polyphenol oxidase (PPO) and Peroxidase (POD) C-1: Explain the first time? activities, and the volatile components of HM were investigated. The results showed compared with the control group, both heating group (H group) and color protection, hardening and heating (CHH group) significantly enhanced the color difference, and reduced all texture parameters as well as PPO and POD activities. Additionally, in two treatment groups, the structure of HM became loose, the amounts of alcohols, ketones, and aldehydes were changed significantly. Compared with the H group, the color difference and PPO activities in CHH group were significantly decreased, while all texture parameters were increased significantly, the fibers of HM showed regular arrangement. In conclusion, the combination of CHH performed better effects on hardness, chewiness, microstructure, and enzymes activities related to enzymatic browning.     

日本寒地北海道稻作极限地带糯米硬化糊化特性和米饭物理特性的年度间地区间差异及其产生因素（网络首发、推荐阅读）

调查了北海道6个地区4个年度生产的糯米捣制年糕的硬化性和糊化特性。这些特性的最小值与最大值之差及变异系数都是年度间比地区间要大。根据年度间与地区间的比值及特性之间的相关系数,按照比值小的顺序可以分为第Ⅰ组的最高粘度和崩解值,第Ⅱ组的最低粘度、最终粘度以及粘稠度,第Ⅲ组的糊化开始温度、最高粘度到达温度、最高粘度到达时间以及硬化性。在年度间,这三组糊化特性中的第Ⅱ组和第Ⅲ组与硬化性有正相关关系,第Ⅲ组最为明确。抽穗后40天之间的日平均累计气温（灌浆气温）越高,第Ⅱ组和第Ⅲ组的糊化特性以及硬化性就越高,这种关系为第Ⅲ组和硬化性最明确。而在地区间,这些关系都不是很明确。大米蛋白质含量越高,第Ⅰ组和第Ⅱ组在年度间和地区间,第Ⅲ组只在年度间,这些特性值就越低。关于米饭的物理特性,灌浆气温的正常年份产与高温年份产相比,正常年份产的米饭要软、粘性弱、食味差,5 ℃下储藏24 h后不容易变硬,柔软程度无变化。而高温年份产的米饭粘性强,5 ℃下储藏24 h后变硬,粘性也稍微下降。越是高蛋白质,两种年份产的都呈现粘性变弱食味下降的趋势。因此,为了生产优良食味的糯米低蛋白质米的生产技术很重要。     

铬铁粉矿球团烧结新工艺及固结机理研究

对铬铁精矿进行了常规烧结及球团烧结试验研究,并揭示了固结机理。常规烧结结果表明,在最优条件下,烧结矿成品率为73.16%,利用系数1.17t/(m2.h),烧结矿转鼓强度61.03%,固体燃耗115.80kg/t;球团烧结实验表明:在最优条件下,烧结矿成品率为77.18%,利用系数1.47t/(m2.h),转鼓强度83.78%,固体燃耗107.32kg/t。与常规烧结相比,球团烧结显著改善了烧结矿产质量,降低了固体燃耗。固结机理研究表明,在常规烧结中,烧结过程形成的液相量仅有17.1%,故烧结矿强度差,产量低;而球团矿烧结中,表层呈单个球团,中下层呈葡萄状粘结构。球团烧结矿固结以铬铁尖晶石、镁铁尖晶石再结晶为主,液相量19%左右,孔隙率下降。球团烧结矿强度由固相固结和液相粘结共同维持,因此,烧结矿强度好、产量高。球团烧结工艺是强化铬矿粉烧结、降低烧结能耗的有效途径之一。     

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

The large deformation properties of gelatine, κ-carrageenan and whey protein isolate (WPI) gels filled with bound and unbound oil droplets were studied as a function of compression speed. The rheological properties of the gel matrices controlled the compression speed-dependency of the gels containing oil droplets. Polymer gels (gelatine and κ-carrageenan gels) showed a predominantly elastic behaviour. Their Young's modulus was not affected by the compression speed. The increase of fracture stress and strain observed with increasing compression speed was related to friction between the structural elements of the gels and, for gelatine, to the unzipping of physical bonds. Particle gels (WPI gels) showed a more viscoelastic behavior. Their Young's modulus and fracture stress increased with compression speed. This was attributed to the viscous flow of the matrix and friction phenomena between structural elements of the gel. The effect of an increase in the oil volume fraction (φ) on the Young's modulus was for all gels according to the Van der Poel theory. In addition, oil droplets embedded in the gel matrix acted as stress concentration nuclei and increased friction. The relative impact of these two effects was related to the viscoelastic properties of the gels and to droplet–matrix interaction. For polymer gels and gels with bound droplets, stress concentration phenomena played a relatively larger role. For particle gels and gels with unbound droplets, friction phenomena were relatively more important, increasing the viscoelastic character of the gels. As a result, an increase in φ resulted in a decrease of both fracture stress and fracture strain for polymer gels and in an increase of the fracture stress and a decrease of fracture strain for particle gels.     

魔芋葡甘聚糖基成膜乳液的微观结构研究

共混成膜乳液的材料组成、共混状态、微相分布直接影响到膜材料最终的结构与性能。本文研究了亲水的魔芋葡甘聚糖(KGM)与疏水的乙基纤维素(EC)共混成膜乳液的粒径分布、物理稳定性和微观结构。实验结果表明,随着KGM含量的增加,成膜乳液中EC油滴的尺寸变大,分散性降低,但稳定性增强;激光共聚焦图片显示,EC油滴均匀分散于KGM连续相;通过扫描电镜观察,KGM分子形成网状结构,而EC形成球形颗粒分布于KGM网络结构中。KGM/EC成膜乳液微观结构研究为后续获得具有不同结构与性能的可食膜材料提供一定的理论依据。      

膨体弹力真丝的热性能研究

通过对膨体弹力真丝的热学性能进行研究探讨，指出，由于受加工工艺的影响，膨体弹力真丝纤维内部的结构变得松驰，纤维的热分解点有所下降，纤维的热失重速度有所加快，同时指出，膨体弹力真丝在热分解过程中存在二次结晶化特征，但热分解后纤维残渣量明显减少，这一特征在一定程度上进一步反映了纤维内部结构由晶态特征向α结构特征转移的趋势。