预时效对车身用6016铝合金烘烤硬化性能的影响

采用硬度测试、拉伸试验和透射电镜等手段研究了不同预时效处理对6016铝合金烘烤前后微观组织和力学性能的影响。结果表明:6016铝合金具有较强的自然时效硬化能力,自然时效24 h的6016铝硬度比固溶态合金硬度增加了45.6%。自然时效超过24 h以后,合金硬度值变化不大。通过预时效处理可以显著提高6016铝合金的烘烤硬化效果。经550 ℃×30 min固溶+160 ℃×10 min预时效处理后,6016铝合金规定塑性延伸强度为131.4 MPa,伸长率为24.7%。再经175 ℃×30 min烘烤后合金规定塑性延伸强度达到199.5 MPa,烘烤硬化值(BH)为68.1 MPa,此工艺为6016铝合金车身板最佳的热处理工艺。     

相变诱导塑性钢TRIP590的烘烤硬化特性

采用拉伸试验机、扫描电镜(SEM)和透射电镜(TEM)等手段研究了预应变处理+烘烤工艺对TRIP590试验钢烘烤硬化(BH)特性的影响。结果表明:试验钢微观组织主要由75.5%的铁素体+15.0%的贝氏体+9.5%的残留奥氏体(体积分数)组成。随着预应变量的增大,BH值呈现增大的趋势,且前期的增长幅度较大。预应变由2%增加到8%时,BH值由22 MPa增大到88 MPa,达到最大值。随烘烤时间的延长和烘烤温度的提高,BH值均呈现增加的趋势。BH值变化规律与内耗峰值变化规律一致,证明了TRIP590钢烘烤硬化现象的柯氏气团钉扎本质。经2%预应变+烘烤处理后,基体内部可以明显看到固溶原子对位错的钉扎现象。     

Ti+Nb和Ti+V超低碳烘烤硬化钢的组织和性能研究

采用Gleeble-1500热模拟试验机对Ti+Nb和Ti+V复合处理超低碳BH钢的变形抗力和动态连续冷却转变进行研究,并观察了两种实验钢在不同冷却工艺条件下的金相组织。结果表明:在1100℃、应变速率1s-1时Ti+Nb超低碳BH钢的变形抗力比Ti+V超低碳BH钢高出约13MPa,在相同的变形条件下,两种实验钢的组织形貌及晶粒尺寸差别较大。两种超低碳BH钢在不同冷却条件下的室温金相组织均是多边形的铁素体,Ti+Nb超低碳BH钢铁素体晶粒较为细小,形状不规则,平均晶粒尺寸为16μm,Ti+V超低碳BH钢铁素体晶粒则较为粗大,形状规则,平均晶粒尺寸为26μm。     

连铸中间包快换的工艺实践

中间包的低使用寿命影响了连铸机连浇炉数的提高,中间包快换技术的应用解决了这一难题,并从很大程度上提高了铸机作业率。     

不同品种甘薯烘烤后感官、质构及香气成分的差异

选取五个品种甘薯为实验材料,研究了甘薯烘烤后理化指标、感官评分、香气成分、质构特性的差异。理化测定得出,受试品种中淀粉型甘薯蛋白质含量低于鲜食型甘薯;淀粉型甘薯总糖含量低于鲜食型甘薯;鲜食型甘薯中红瑶的总糖含量最高。感官评价得出鲜食型甘薯中红瑶、普薯32烘烤后口感较好,淀粉型甘薯中冀粉1号烘烤后口感较好;红瑶的口感最佳。质构及相关性分析得出,整体口感分别与咀嚼性、内聚性呈显著负相关（P<0.05）。红瑶的内聚性、咀嚼性数值最低,因此红瑶的口感最好。GC-MS及PLSDA分析得出,苯甲醛、苯乙醛、壬醛、橙花醇、大马士酮、芳樟醇、4-乙烯基-2-甲氧基苯酚、α-萜品烯等物质为品种间共有香气组分;芳樟醇、癸醛、2-莰烯、壬酸、糠醛五种香气成分为甘薯重要香气成分。综合得出,受试品种中最适合用于烘烤的品种为红瑶。     

不同Mg/Si比对含Zn的Al-Mg-Si合金再结晶组织及性能的影响

为改善Al-Mg-Si系合金汽车板综合性能,通过浇铸法制备出3组合金成分铸锭,并经过均匀化、热轧、中间退火、冷轧,获得1 mm厚的合金板材.合金板材经560℃固溶30 min后,立即在100℃条件下预时效8 h,室温停放14天,模拟铝板转运存储过程,并拉伸变形2%,再在185℃下进行20 min烘烤处理,实现烘烤硬化.采用金相显微镜、装备电子背散射衍射的扫描电镜对合金进行显微组织观察及织构分析,通过万能电子试验机进行力学性能测定,研究不同Mg/Si比和高Zn元素对合金再结晶组织及织构、烘烤硬化性以及腐蚀敏感性的影响.结果表明,Mg/Si比相等合金再结晶组织更加均匀细小,平均晶粒尺寸190μm,存在相对较少的Cube织构{001}100和较多的P型织构{011}122;高Mg合金、高Si合金局部晶粒粗大,Cube织构{001}100较多,P型织构{011}122较少;预时效后,Mg/Si比相等合金强度较高,且烘烤硬化性优异,烤漆硬化增量达到107 MPa;烤漆后,更多的Zn原子扩散到晶界上,强化晶界微电流反应,欠时效态Mg/Si比相等合金较高Mg合金、高Si合金抗腐蚀敏感性降低,被腐蚀深度为121μm.     

Passivation effects on reactive-ion-etch-formed n-on-p junctions in HgCdTe

The formation of n-on-p junctions by reactive ion etching (RIE) of HgCdTe using an H₂/CH₄ plasma has previously been demonstrated to produce high-performance photodiodes. To fully exploit the inherent advantages of this process, a compatible surface-passivation technology that provides long-term stability is required. This paper examines the effects of thermally evaporated CdTe- and ZnS-passivation on RIE-formed photodiodes undergoing low-temperature baking in a vacuum at temperatures typically used for Dewar bakeout. Experimental results show that as a single passivation layer, neither CdTe nor ZnS are suitable for vacuum packaging of RIE-formed diodes that are to be operated at cryogenic temperatures. A double passivation layer, however, consisting of CdTe passivation and an insulating overlayer of ZnS, produces photodiodes that are stable throughout 175 h, approximately 1 week, of 80°C baking in a vacuum.     

Fatigue strength of high strength dual-phase steel sheet

Fatigue tests have been carried out on lean-alloyed dual-phase steels with tensile strengths ranging from 300–800 MPa. Smooth specimens and specimens with punched holes were tested. The fatigue strength of dual-phase steel was found to be similar to that of other types of steel (eg solution hardened or microalloyed steels) of equal tensile strength. The fatigue strength increases with increasing yield strength. For notched specimens it is also related to the yield ratio. Work and bake hardening increase the fatigue strength of smooth specimens in proportion to the increase in yield strength. For notched specimens this effect is less and is dependent on the yield ratio. Bake hardening of material which was not work hardened also increased the fatigue strength. The notch sensitivity of low yield ratio dual-phase steel is found to be low. The notch sensitivity seems to increase with increasing yield ratio.     

多维麦胚花生芝麻酱的研制

介绍了多维麦胚花生芝麻酱的生产工艺,并通过实验确定出最佳配方和操作要点。结果表明：小麦胚芽、花生仁和芝麻按９∶７０∶２０的比例配比,并添加适量的调味料、稳定剂和抗氧化剂等辅料,能够得到风味、色泽、质地和口感均极佳的产品。