Effects of sintering temperature and holding time on porosity and shrinkage of glass tubes

The influences of sintering temperature and holding time on porosity and shrinkage of glass tubes have been studied by optical microscope. It is evident that there exists three stages for the sintering process of glass. At the first stage, both increasing temperature and prolonging the holding time contribute to lowering the porosity and to intensifying the shrinkage greatly. At the second stage, the glass further densifies and the voids among particles become smaller and less. Finally, at the third stage the shrinkage rate almost keeps unchanged to sintering temperature and holding time.     

采用RFR-GA算法的薄壁注塑件质量多目标优化

汽车内饰件可由注塑加工获得,但成型过程中塑件产生的翘曲、体积收缩较大,针对该问题,以某汽车薄壁注塑件为例,研究了其注塑工艺参数的优化方法.通过以注塑过程中的最小翘曲和最小体积收缩率为目标函数,以注塑温度、模具温度、注射压力、保压压力、保压时间以及冷却时间等参数作为设计变量,构建了多目标全局优化模型.利用Moldflow...     

吸湿排汗涤纶双面织物的开发

探讨吸湿排汗涤纶双面织物的设计方法与生产要点。以吸湿排汗涤纶纤维混纺纱为里层、以棉纱为表层,按纬起花组织设计开发了双面织物。通过试验测试分析了织物的吸湿排汗性能,结果表明:该织物上机时筘幅应合理设计,以保证成品幅宽;整理时加大皂洗力度,以充分发挥吸湿排汗的效果。最后与相关标准进行对比,认为该织物吸湿排湿性能良好,达到了设计及生产要求。     

正反捻双股线结构及其拉伸性能的研究

探讨正反捻双股线结构及拉伸性能。分别使用棉纱和涤纶长丝制成正反捻双股线并对其进行加捻、结构扫描和拉伸试验。结果表明:随着捻度的增加,纱线中的一股因同向加捻而收缩成为芯纱(丝),另一股因退捻而伸长成为包缠纱(丝),其捻缩率主要取决于芯纱(丝)的捻缩率,包缠纱(丝)对芯纱(丝)的包缠角取决于两根纱(丝)的捻缩率差异;正反捻双股线的强力低于同号的普通双股线,存在两个临界捻系数峰值;其拉伸断裂曲线在捻系数较小时会出现双峰现象,当捻系数足够大时,则呈现单峰状态。认为该研究结论可为花式纱线和复合纱线的生产与研究提供一定的实践与理论支撑。     

Pore-Level Modeling of Isothermal Drying of Pore Networks Accounting for Evaporation,Viscous Flow,and Shrinking

Abstract

Simulation results of pore-level drying of non-hygroscopic, non-rigid, liquid-wet porous media are presented. Two- and three-dimensional pore networks represent pore spaces. Two kinds of mechanisms are considered: evaporation and hydraulic flow. The process is considered under isothermal conditions. Capillary forces thus dominate over viscous forces and the drying is considered as a modified form of invasion percolation. Liquid in pore corners allows for hydraulic connection throughout the network. During drying, liquid is replaced by vapor by two fundamental mechanisms: evaporation and pressure gradient–driven liquid flow. The development of capillary pressure as menisci turn concave induces shrinkage of the matrix, which contributes to the pressure gradient that drives liquid toward the surface of the network. Using Monte Carlo simulation, we find evaporation and drainage times; the shortest calculated indicates the controlling mechanism. Here we report distributions of liquid and vapor as drying time advances. For the calculation of transport properties, details of pore space and displacement are subsumed in pore conductances. Solving for the pressure field in each phase, vapor and liquid, we find a single effective conductance for each phase as a function of liquid saturation. Along with the effective conductance for the liquid-saturated network, the relative permeability of liquid and diffusivity of vapor are calculated.     

Effect of Dipping Temperature and Dipping Time on Drying Rate and Color Change of Grapes

Thompson seedless grapes (Vitis vinifera) were pretreated in potassium carbonate and ethyl oleate solutions for 1, 2, and 3 min at 30, 40, 50, and 60°C and dried in a convective air dryer at 60°C. The effect of dipping time and solution temperature on drying rate and color kinetics were investigated. Grapes dipped into the solution at 60°C for 2 and 3 min had the fastest drying rate. Among the seven semi theoretical models compared, the Midilli equation best described the drying curves of grapes for all dipping pretreatments. Color data were obtained using a machine vision system in CIE L*a*b* color space. Regardless of the dipping time and temperature applied, all raisins had varying degrees of brown coloring. At all dipping times and temperatures the highest R ² value was obtained for a* values, which followed zero-order reaction kinetics during drying.     

Effects of Four Different Drying Methods on the Quality Characteristics of Peeled Litchis (Litchi chinensis Sonn.)

Four different drying methods, namely, air drying (AD), microwave-assisted vacuum drying (MWVD), coupled microwave–hot air drying (MWAD), and freeze drying (FD), were studied, in terms of drying time, color, reducing sugar content, shrinkage, microstructure, and sensory evaluation. The drying rate of MWVD and MWAD were notably faster than that of AD and FD. The highest reducing sugar content was observed in MWAD, followed by MWVD. No significant differences were observed in reducing sugar between air-dried and freeze-dried products. FD had the best color and shrinkage among the other drying methods. The color and shrinkage of MWVD drying is close to the fresh litchis and much better than hot air and MWAD. Scanning electron microscopy (SEM) images showed that the MWVD and FD litchis have a porous structure, whereas AD and MWAD litchis have a compact structure. The sensory evaluation suggests that peeled litchis dried by the four studied drying methods are of a quality that is accepted by consumers.     

Modeling and Numerical Simulation of Clays Cracking During Drying

During drying or desiccation of clay-type materials, some stresses appear. Usually they are compressional inside of the material and tensional close to the surface. If the tensional stresses exceed the material strength, the clay cracks. This article is devoted to the modeling and numerical simulation of this phenomenon. The proposed model consists of two parts. The mass transfer is described by a simple diffusion equation together with convective boundary conditions. In the mechanical part it is assumed that the clay is composed of small particles linked together by cohesive forces. These forces are described with the use of mesh models. Two models are proposed: elastic (mesh consists of springs) and viscoelastic one (mesh consists of Maxwell elements). Four types of clays were tested experimentally to obtain the model parameters. The tested materials were selected with respect to different mineralogical compositions that determine the water-bonding ability. Simulations of the convective drying of bricks made of these clays were performed. It was shown that the degree of cracking depends on the quartz content of the clay. The obtained results were compared with experimental ones and good agreement between simulations and experiment was obtained. Additionally, the inner forces caused by drying are analyzed and discussed in this work.     

ESTIMATION OF THE EFFECT OF PRODUCT SHRINKAGE ON THE DRYING TIMES,HEAT INPUT AND CONDENSER LOAD OF THE PRIMARY AND SECONDARY DRYING STAGES OF THE LYOPHILIZATION PROCESS IN VIALS

ABSTRACT

The effects of cake shrinkage on the drying times and energy requirements of the primary and secondary drying stages of the freeze drying process involving the drying of a material in a vial, are estimated through the construction and solution of an extended unsteady state and spatially multidimensional model that accounts for the changes introduced by cake shrinkage on the internal and external mass and heat transfer mechanisms of the freeze drying