无机灰分对餐厨沼渣中有机质热解特性的影响

针对餐厨垃圾厌氧处理所产生的沼渣具有产量大、灰分质量分数高的特点,研究沼渣中无机灰分对其热解过程的影响. 通过热重分析和热裂解?气相色谱质谱联用技术（Py-GC/MS）分析沼渣热解动力学特性及其产物. 动力学分析结果表明,沼渣除灰后,失重速率显著提高,热解起始温度由180 ℃降至160 ℃. 除灰沼渣的总表观活化能比沼渣的略高,原因可能是除灰使沼渣内部孔隙增加,在促进挥发分析出的同时,削弱了部分组分在热解过程中的催化裂解作用. 产物分析结果表明,NaCl能够促进油相产物中烃类向酮类的转化,ZnCl₂通过促进酸类的脱羧作用,使烃类质量分数提高至66.8%;Fe₂O₃和Al₂O₃使烃类物质的质量分数分别提高至66.8%和72.7%,CaO和MgO可以促进酸类脱羧生成酮,使产物中酮类的质量分数高达46.5%和39.4%.     

冶金企业面临的严峻局面及今后工作重点

阐述了冶金企业在当前的严峻形势下，要求得生存必须转变传统观念。并提出“九五”期间的工作重点是：节能降耗、调整品种结构、提高生产率及加强决策管理。重点论述了实现节能降耗应抓好的四项工作：连铸坯一火成材与热装直轧，轧钢炉窑节能技术，轧机主传动交流调速技术及控制冷却技术。     

关于半精纺工艺特点与纺纱生产技术要点

根据2006年在青岛召开的“全国创新型毛纺半精纺工艺技术研讨会”上讨论的几个热点问题整理成文,介绍了半精纺工艺的特征,分析了半精纺工艺在我国得以快速发展的原因,指出了半精纺纱线的应用领域及市场前景,并对如何纺好半精纺纱线,提高半精纺纱线质量提出了建议。     

基于多分量融合的调度端小电流接地选线策略

针对中性点不接地的配电系统站端接地选线方式投资大、维护成本高,零序电流采样监测运行维护困难的问题,提出一种基于多分量融合的调度端小电流接地选线方法。首先,在现有调度自动化系统监测数据集中,针对性分析了对接地故障较为敏感的单分量特征及其影响因素;其次,综合考虑实际运行可靠性和判断准确性,提出了基于三角模融合的接地选线判据;进而通过归一化计算各线路接地概率,实现在调度端远程的故障线路准确选线;最后,通过在某电力公司实际部署基于所提方法的小电流接地选线功能模块进行实测验证。运行结果显示,所提方法具有良好的选线成功率,能够较好支撑调度端的远程故障定位,具有较高的推广价值。     

Trace Identification and Visualization of Multiple Benzimidazole Pesticide Residues on Toona sinensis Leaves Using Terahertz Imaging Combined with Deep Learning

Molecular spectroscopy has been widely used to identify pesticides. The main limitation of this approach is the difficulty of identifying pesticides with similar molecular structures. When these pesticide residues are in trace and mixed states in plants, it poses great challenges for practical identification. This study proposed a state-of-the-art method for the rapid identification of trace (10 mg·L⁻¹) and multiple similar benzimidazole pesticide residues on the surface of Toona sinensis leaves, mainly including benzoyl (BNL), carbendazim (BCM), thiabendazole (TBZ), and their mixtures. The new method combines high-throughput terahertz (THz) imaging technology with a deep learning framework. To further improve the model reliability beyond the THz fingerprint peaks (BNL: 0.70, 1.07, 2.20 THz; BCM: 1.16, 1.35, 2.32 THz; TBZ: 0.92, 1.24, 1.66, 1.95, 2.58 THz), we extracted the absorption spectra in frequencies of 0.2–2.2 THz from images as the input to the deep convolution neural network (DCNN). Compared with fuzzy Sammon clustering and four back-propagation neural network (BPNN) models (TrainCGB, TrainCGF, TrainCGP, and TrainRP), DCNN achieved the highest prediction accuracies of 100%, 94.51%, 96.26%, 94.64%, 98.81%, 94.90%, 96.17%, and 96.99% for the control check group, BNL, BCM, TBZ, BNL + BCM, BNL + TBZ, BCM + TBZ, and BNL + BCM + TBZ, respectively. Taking advantage of THz imaging and DCNN, the image visualization of pesticide distribution and residue types on leaves was realized simultaneously. The results demonstrated that THz imaging and deep learning can be potentially adopted for rapid-sensing detection of trace multi-residues on leaf surfaces, which is of great significance for agriculture and food safety.     

Physicochemical Properties of Palm Oil-Based Puff Pastry Model Margarines Related to Their Baking Performance in Long-Term Storage

Developing trans-free alternative fat solutions suitable for specific applications remains a challenge in edible fats and other domains. This is particularly true for palm oil-based puff pastry margarines, which suffer from post crystallization problems, leading to dramatic loss of functionality. This research is aimed at investigating the influence of triacylglycerol (TAG) compositions of palm oil-based puff pastry margarines on the physical properties of the fat crystal network, which determine the functionality of such products. Three model puff pastry margarines are produced at pilot scale under the same crystallization conditions. They share the same fatty acid composition and close solid fat content (SFC) profiles, whereas the proportions of major TAG (tripalmitoylglycerol (PPP), 1,3-di-palmitoyl-2-oleoylglycerol (POP), 1,2-di-palmitoyl-3-oleoylglycerol (PPO), 1,2-dioleoyl-3-palmitoylglycerol (POO)) are different. Polymorphism, melting profile, hardness, microscopic structures, and baking performance (puffing effect) of the model fats are examined during a period of 6 months. The following results are obtained: 1) The TAG composition significantly influences the post crystallization processes occurring in palm oil-based margarines. 2) High amounts of POP show negative influences. 3) The proportions of POP, PPO, and PPP should be carefully balanced to prevent detrimental crystal network rearrangements, leading to textural modifications (hardness increase) and significant reduction in baking performance. Practical Applications : The results presented in this work could be helpful for edible fat products developers, especially for roll-in fat applications. This research provides an overview of the relevant properties to study for the assessment of puff pastry margarine functionality. It also highlights the importance of ensuring long-term stability of palm oil-based fat products. Finally, it emphasizes that certain combinations of fat materials should be avoided to maintain the quality of palm oil-based puff pastry margarines.     

Accu—Roll轧管机组主减速机输出轴联轴器大过盈量装配

介绍了采用油温加热装配工艺,实现Accu-Roll轧管机组主减速机输出轴联轴器大过盈量装配。     

镍-金刚石复合镀层修复磨损电动机主轴工艺

通过对380kW电动机磨损主轴失效原因的分析,提出了修复该零件的新工艺.采用镀覆特殊镍-Ni-金刚石复合镀层体系,提高了镀层与基体,镀层与工作层的结合力,增加了修复层的硬度,改善了主轴配合面的耐磨性,使修理质量得到了提高.     

The influence of food emulsifiers on fat and sugar dispersions in oils. III. Water content,purity of oils

The influence of water on the interactions between fat and sugar crystals dispersed in triglyceride (vegetable) oils was qualitatively estimated from sedimentation and rheological experiments. The experiments were performed both with and without food emulsifiers (monoglycerides and lecithins) present in the oil. The effects of minor natural oil components (nontriglycerides) on the interactions and on emulsifier adsorption to the crystals were examined by comparing a commercial refined oil and a chromatographically purified oil. The results show that water generally increases the adhesion between fat and sugar crystals in oils and also increases the surface activity of the oil-soluble food emulsifiers. Minor oil components give a small increase in the adhesion between fat and sugar crystals in oils, but do not influence the adsorption of food emulsifiers in any systematic way.     

Crystallography and equilibrium solubility for ammonium and potassium orthophosphites and hypophosphites

The composition and solubility properties of eight ammonium and potassium orthophosphites and hypophosphites were determined to evaluate the potential of these classes of materials for increasing the plant nutrient content of liquid fertilizers. Phase relationships for the systems (NH₄)₂O-P₂O₃-H₂O, K₂O-P₂O₃-H₂O, (NH₄)₂O-P₂O-H₂O, and K₂O-P₂O-H₂O were determined along with the crystallographic properties (X-ray and optical) of the solid phases. Toxicity and phosphite response was tested in greenhouse experiments for the compounds.