基于灾度辨识的钢闸门巡视检查研究

巡视检查是对钢闸门要点部位开展定期、定点的信息收集,并对警兆信息做出快速辨识和评估的重要内容。应用灾度辨识的警兆信息评估方法,综合钢闸门巡视检查的各类要素信息,明确工程最大隶属的灾度等级(Ⅰ～Ⅴ级),可作为工程日常巡视检查决策的重要软技术手段。     

Methodology for optimization of pouring variables using bottom pour for low masses of SS304 (<300 kg) in investment casting process (case study)

Bottom pour ladles with stopper rod systems are commonly used in the metal casting industry. However, stopper rod bottom-pouring systems have not yet been developed for the lower thermal masses of alloys typically used in the investment casting industry. Large thermal masses used with bottom pour systems are typically limited for ladles larger than 700 kg and to certain alloys with higher fluidity and longer solidification time like cast iron, aluminum alloys etc. In this study, bottom pour ladle designs and low thermal mass refractory systems have been developed and evaluated in production investment foundry trials with 300 kg pouring ladle. The ladles system and pouring practices used will be described along with the results from the pouring trials for SS304 that represents typical alloys used in Investment casting industries. Optimization of the variables used in an experimentation using Genetic algorithm is also explained.     

Design structure matrix (DSM) method application to issue of modeling and analyzing the fault tree of a wind energy asset

The perpetual energy production of a wind farm could be accomplished (under proper weather conditions) if no failures occurred. But even the best possible design, manufacturing, and maintenance of a system cannot eliminate the failure possibility. In order to understand and minimize the system failures, the most crucial components of the wind turbines, which are prone to failures, should be identified. Moreover, it is essential to determine and classify the criticality of the system failures according to the impact of these failure events on wind turbine safety. The present study is processing the failure data from a wind farm and uses the Fault Tree Analysis as a baseline for applying the Design Structure Matrix technique to reveal the failure and risk interactions between wind turbine subsystems. Based on the analysis performed and by introducing new importance measures, the “readiness to fail” of a subsystem in conjunction with the “failure riskiness” can determine the “failure criticality.” The value of the failure criticality can define the frame within which interventions could be done. The arising interventions could be applied either to the whole system or could be focused in specified pairs of wind turbine subsystems. In conclusion, the method analyzed in the present research can be effectively applied by the wind turbine manufacturers and the wind farm operators as an operation framework, which can lead to a limited (as possible) design‐out maintenance cost, failures' minimization, and safety maximization for the whole wind turbine system.     

Application of the novel Droplet digital PCR technology for identification of meat species

The authenticity and traceability of meat products are issues of primary importance to ensure food safety. Unfortunately, food adulteration (e.g. the addition of inexpensive cuts to minced meat products) and mislabelling (e.g. the inclusion of meat from species other than those declared) happens frequently worldwide. The aim of this study was to apply a droplet digital PCR assay for the detection and quantification (copies μL⁻¹) of the beef, pork, horse, sheep, chicken and turkey in meat products. The analysis conducted on commercial meat showed the presence of traces of DNA from other animal species than those declared. We show that the method is highly sensitive, specific and accurate (accuracy = 100%). This method could be adopted by competent food safety authorities to verify compliance with the labelling of meat products and to ensure quality and safety throughout the meat supply chain, from primary production to consumption.     

关于信息化测绘时代工程测量发展的思考

如今我国信息化技术全面发展，尤其对于工程测量工作领域来讲，不管是在工程建设和管理方面都产生不小的支撑引导效用。由此，笔者具体结合如今工程建设信息化测绘核心任何以及设备布置细节，进行结构整体安全管理周期和周边地理空间信息技术发展能效整理解析，试图将工程测量最新发展机遇和技术挑战问题处理完全。希望能够借此为日后一定时期范围内相关工程测量规划主体提供合理指导性建议内容，最终为我国各类工程事业可持续发展前景绽放奠定深刻适应基础。     

Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products

Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products.     

水文序列相依变异识别的RIC定阶准则——以自回归模型为例

水文过程相依性是水文变异的主要表现形式之一,应用自回归模型对其进行拟合时合理确定模型阶数是一个难点问题。本文在分析AIC和BIC准则的基础上,提出了一种以原序列与其相依成分的相关系数作为拟合度指标,同时借用信息熵形式的函数式,作为模型不确定性度量指标的自回归模型定阶准则(简称RIC准则)。以AR(1)、AR(2)、AR(3)和AR(4)模型为例进行统计试验,将不同序列长度下该准则的定阶准确率与其他定阶准则进行比较,试验结果表明,RIC准则对于上述模型均具有较好的适应性,且定阶准确率远高于AIC准则,其中对于前三阶模型RIC准则优于BIC准则,但四阶模型略低于BIC准则。RIC准则的优势是可以同时满足模型定阶、相依程度分级与模型检验的需求,将其应用于实测水文序列分析,结果显示,该准则能较准确地识别自回归模型的阶数,且符合提出的"相依有变异而残差无变异的最小阶数"的检验标准。     

Survey of domestic food purchases and related home handling practices in the Abruzzo region (central Italy): Data collection and analysis through a language-independent classification system

A telephone survey was carried out on 13,486 randomly selected households located in the Abruzzo region (central Italy). Three questionnaires were specifically designed in relation to three different groups of foods (Meat and meat products, Fishery products, Fruit and vegetables). Questions were mainly focused on the amount and number of purchases, type of retailer, and home food handling practices with respect to the week prior to the interview. Data were classified according to a multilingual thesaurus system (LanguaL). Results allowed to estimate domestic purchases (in kg) per capita for different food categories. The category “Red meat/Cattle” accounted for a large part of purchases in the “meat and meat products” group (10.9 kg per capita/year; 32.2% of purchases in the group) while the category “Fish or related organism/Fish” was the most purchased in the “fishery products” group (6.9 kg per capita/year; 63.3%). The aggregation of more detailed characteristics enabled the identification of popular categories of foods, such as “Red meat/Cattle/Divided into pieces” (25% of the “meat and meat products” group). Significant differences (p < 0.05) were found between the four different provinces (L'Aquila, Chieti, Pescara and Teramo) with respect to “Poultry/Chicken” and “Red meat/Cattle” categories. Householders were also asked about post-purchase food handling practices that might be hazardous to food safety. More than 20% of those surveyed stated that they thawed frozen meat at room temperature. The degree of doneness after cooking of different food categories was generally high: over 90% of products purchased in the majority of meat and fish categories were properly cooked. However a noticeable proportion of householders (about 15%) reported medium or rare cooking of “Red meat/Cattle” and “Red meat/Swine”. Differences (p < 0.05) were also found between consumers of different ages, with people over 65 years old being more prone to freeze meat and cook it thoroughly.The survey was carried out in a specific geographic area and on a statistically significant sample of households, thus allowing a collection of data on domestic habits relating to food purchases and home food handling practices. This information should be included in the framework of quantitative microbial risk assessment (QMRA) models as a measure of the actual exposure of consumers to pathogenic microorganism. The LanguaL system also proved to be a practical language-independent method useful not only to identify and describe food items but also to classify them according to specific food safety characteristics.     

An experimental study of forced convective heat transfer for fully developed Al 2 O 3 –water nanofluid in an annulus tube

Nanofluids have been known as practical materials to ameliorate heat transfer within diverse industrial systems. The current work presents an empirical study on forced convection effects of Al₂O₃–water nanofluid within an annulus tube. A laminar flow regime has been considered to perform the experiment in high Reynolds number range using several concentrations of nanofluid. Also, the boundary conditions include a constant uniform heat flux applied on the outer shell and an adiabatic condition to the inner tube. Nanofluid particle is visualized with transmission electron microscopy to figure out the nanofluid particles. Additionally, the pressure drop is obtained by measuring the inlet and outlet pressure with respect to the ambient condition. The experimental results showed that adding nanoparticles to the base fluid will increase the heat transfer coefficient (HTC) and average Nusselt number. In addition, by increasing viscosity effects at maximum Reynolds number of 1140 and increasing nanofluid concentration from 1% to 4% (maximum performance at 4%), HTC increases by 18%.     

Enhanced transduction coefficient in piezoelectric PZT ceramics by mixing powders calcined at different temperatures

Large transduction coefficient ($d_{33}\times g_{33}$) is difficult to obtain in piezoelectric ceramics because these two parameters show opposite trends with compositional modifications. Herein, the Pb(Zr_0.53Ti_0.47)O₃ ceramic powders were calcinated under different temperatures (A:830 °C, B:860 °C, and C:890 °C), and then mixed together according to different weight ratios (1A:1B:1C, 1A:2B:1C, 1A:2B:3C and 3A:2B:1C) for ceramics preparation. Both d₃₃ and g₃₃ are improved successfully, and the transduction coefficient with the weight ratio of 1A:2B:3C reaches up to 17,500 × 10⁻¹⁵ m²/N, which is 60 % higher than that with the powders calcinated under 830 °C, and at least twice those of commercial PZT-4, PZT-5A and PZT-8 ceramics. The improved transduction coefficient is owing to the enhanced piezoelectric constant and spontaneous polarization resulted from the increased grain size, relative density and the fraction of tetragonal phase. These results indicate that this is a simple but effective way to tailor the transduction coefficient in piezoelectric ceramics.