汽车外饰件色差日常控制与管理浅谈

为保证整车外观颜色的一致性,提高客户的满意度,将外饰件与车身色差控制在很小范围内,制定系统而有效的评价标准与管理办法尤为重要。结合现生产,从实际情况出发,对控制车身色差问题做系统分析,并运用SPC统计方法对日常色差进行监控管理,有效抑制了色差问题的发生。     

Prediction of simultaneous contrast between map colors with Hunt's model of color appearance

The objective of this research was development of a quantitative model of simultaneous contrast (induction) to aid selection of sets of easily identified map colors. The model is an extension of R. W. G. Hunt's model of color appearance. Contrasts between central and proximal colors were used to adjust Hunt's lightness, relative redness-greenness, and relative yellowness-blueness measures. Human subject responses to CRT displays in an experiment were analyzed to produce a set of rules for selecting map colors. Rather than predict average perceptions for central/proximal color combinations, acknowledgment was made of the inherent variability in map readers' perceptions of color by developing generalized perception buffers that accounted for at least 90% of test subject responses. The task of selecting colors that will not be confused once they appear with numerous proximal colors on a map thus becomes a task of selecting colors that do not have buffers that overlap in color space. © 1996 John Wiley & Sons, Inc.     

阵列透镜测量仪的设计与应用分析

为了解决500mm以上大口径光束波前的实时测量问题,设计了一种波前测量系统,即透镜阵列测量仪,其最大优点是避免了现有的H-S波前传感器所面临的大口径缩束器的加工难题。介绍了该测量系统的组成结构及其测量原理,分析了测量系统在设计中的参数选择,并根据具体的系统参数讨论了测量系统的检测性能。在此基础上,利用数值模拟对1200mm口径光束进行了波前测量的仿真实验研究,分析了测量过程中系统标定对透镜阵列测量仪的作用。仿真实验表明,透镜阵列测量仪能够实现大口径光束的波前探测。     

铁矿烧结过程微细颗粒物排放行为

 采用ELPI+设备(荷电低压撞击器)对铁矿烧结过程微细颗粒物进行在线检测与采样,利用场发射扫描电子显微镜(FESEM EDS)对采集的颗粒物形貌特征进行分析,研究铁矿烧结过程中微细颗粒物的排放行为。研究结果表明,PM10大量释放集中在烧结升温段,且颗粒物质量浓度与数目浓度在粒径分布上有较大差异,其中质量浓度峰值区间为5.37～10.00 μm,数目浓度峰值区间为0.10～0.16 μm;形貌特征上,微细颗粒物呈规则的球形、方块形和片状;不同粒径物质组成差异明显,其中颗粒物中的K、Na主要以KCl和NaCl的形式存在,含量随颗粒物粒级的增大而略有降低。     

短切玄武岩纤维对磷酸镁水泥砂浆性能的影响

采用固定水胶比和固定流动度两种方案进行对比试验,研究了不同掺量的玄武岩纤维对复合磷酸镁水泥(MPC)砂浆流动度和力学性能的影响,并采用扫描电子显微镜(SEM)观察了微观形貌.结果表明:在固定水胶比的情况下,随着玄武岩纤维掺量的增加,MPC砂浆的流动度降低,但力学性能有所提高,且掺量为3.5 kg/m3时,力学性能最优,...     

硫酸铵盐制备氧化铝粉体及透明氧化铝陶瓷的微观结构

通过X射线衍射及扫描电镜,对在生产线上硫酸铵盐制得的类球形高纯氧化铝粉体进行了表征,并探讨了粉体表观特征对透明氧化铝陶瓷微观结构的影响.结果表明:在温度超过1 200 ℃时,获得的氧化铝粉体为三方α-Al2O3类球形晶粒,粉体中未发现γ-Al2O3.粉体的比表面积对陶瓷的烧成收缩有重要影响.采用干压成型时,具有适当低的比表面积的粉体制备透明氧化铝陶瓷时,有利于稳定其晶相结构,晶粒尺寸与粉体的比表面积有一定的关系.     

Milk fat composition modifies the texture and appearance of Cantal-type cheeses but not their flavor

Although the effects of cow diet on cheese sensory properties have been well documented, the putative interactions between the biochemical and microbial milk components and their respective roles in the development of the sensory properties of cheeses have yet to be explored in depth. The aim of this study was to evaluate the specific contribution of milk fat composition to the formation of cheese sensory properties. Two creams with different fat compositions were obtained from cows fed either pasture or maize silage. Cheeses were manufactured from the same skim milk (identical chemical and microbial composition) with either the pasture- or maize silage-origin pasteurized cream added. The gross composition and microbial composition of milks did not vary with cream origin. In milks and cheeses, the fatty acid (FA) profiles were modified by the origin of the cream. The concentrations of C18:0 and unsaturated FA such as cis-9 C18:1, trans-11 C18:1, C18:3n-3, total conjugated linoleic acids, and mono- and polyunsaturated FA were higher in milks and cheeses with the pasture-origin cream than in those with the maize-origin cream. In contrast, the maize milks and cheeses had higher concentrations of short- and medium-chain saturated FA, C16:0, and C18:2n-6. The level of lipolysis was 11% in the cheese rind and only 0.30% in the cheese core. The rind of pasture cheeses had a higher concentration of free C18:0 and C18:3n-3 and a lower concentration of free C14:0 and free C16:0 than the rind of maize cheeses. The levels of major microbial groups were similar in pasture and maize cheeses at different stages of ripening. The pasture cheeses had a more elastic and creamier texture, a yellower color, and a thinner rind than the maize cheeses, but the odor and aroma of cheeses were not affected by the origin of the cream, despite a few modifications in the balance of volatile compounds from FA catabolism. Based on these results, we conclude that milk fat composition modulated by cow diet had a direct role in the texture of the cheese but no effect on flavor. The high degree of lipolysis in cheese rind, along with the higher concentration of long-chain unsaturated free FA in pasture cheeses may be responsible for antimicrobial activity, which could explain differences in the appearance of cheese rind.     

非彩色背景明度变化对目标色色貌的影响

为了研究背景色明度对颜色外貌的影响,设计了一系列实验,将由于背景色明度的改变而失匹配的目标色重新调整到颜色匹配并加以测量分析,从而将其对色貌的影响量化.实验中,目标色选用不同的色调,明度均匀变化,背景色选用非彩色,明度规律变化.结果表明,非彩色背景对颜色外貌的影响不仅针对目标色的明度而言,它还涉及到饱和度和色调;颜色的明度感觉也不仅受非彩色背景明度的影响,其自身的明度也会制约这一影响的程度,低明度颜色的明度感觉受非彩色背景影响大,而高明度颜色的明度感觉受彩色背景影响小(但其色调和饱和度受的影响就大些).根据实验的统计结果,得出了一个目标色的明度预测公式.     

捏合淀粉颗粒形貌和结晶结构的研究

利用扫描电子显微、偏光显微、X-射线衍射等现代分析技术,研究了经捏合作用后淀粉颗粒形貌和结晶结构的变化。结果表明,与HylonV玉米淀粉相比,捏合后淀粉颗粒形貌和结晶结构都受到不同程度的破坏,尤其导致了结晶形态由B型向V型转变,由此引起淀粉的消化性能发生改变,为淀粉的改性提供了一种“绿色”深加工技术。     

不同颜色及成熟度烤烟香气前体物及降解产物含量的差异分析

为研究不同颜色及成熟度烤烟香气前体物及降解产物含量的差异,选用河南和福建的初烤烟叶,按照部位、颜色、成熟度等外观质量指标制备不同外观特征的样品,采用HPLC及GC/MS法测定了不同外观烤烟质体色素及其降解产物、多酚和类西柏烷的含量差异.结果表明,类胡萝卜素含量随颜色的加深而升高,随成熟度的提高而降低,郏县和宁化类胡萝卜素降解产物总量分别以浅桔黄和浅红棕烤烟最高,成熟时含量最高;多酚总量随颜色的加深而降低,随成熟度的提高先增加后减少,以成熟时最高;西柏烷类含量随颜色加深有逐渐升高的趋势,随成熟度变化没有规律.