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131.
NiTi形状记忆合金激光气体氮化层表面特征 总被引:2,自引:0,他引:2
为改善NiTi合金的表面性能,利用2kW连续波Nd:YAG对NiTi合金进行激光气体氮化处理。采用SEM、TEM、XRD、XPS和纳米压痕研究了氮化层的显微组织及表面特征.结果表明:激光气体氮化可以在NiTi合金表面制备连续、无裂纹、厚度为2μm的TiN表面层,该表面层中基本不合有Ni元素且具有很高的硬度,其纳米压痕硬度为29.28GPa. 相似文献
132.
Heat transfer characteristics of a swirling impinging jet have been experimentally examined using a combined particle image velocimetry (PIV) and laser‐induced fluorescence (LIF) technique for simultaneous measurement of velocity and temperature fields. The present study shows that the radial width of the jet stretches with increasing swirl intensity, and that the stretching phenomenon contributes to the maximum local heat transfer coefficient. At the stagnation region, the flow near the heated surface is mixed intermittently by reverse flows toward upstream, and spatial distributions of temperature are correlated with instantaneous velocity vector maps. The dynamic behavior of recirculation zones, attributed to swirl number Sw and impinging distance, mainly determines the turbulent heat transfer at the stagnation region. © 2003 Wiley Periodicals, Inc. Heat Trans Asian Res, 32(8): 663–673, 2003; Published online in Wiley InterScience ( www.interscience.wiley.com ). DOI 10.1002/htj.10120 相似文献
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J. Gajdoš Kljusurić 《Sadhana》2003,28(6):991-998
This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in
food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder),
two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer
stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing.
The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min−1 during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo
phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg−1. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C
with enthalpies ranging from 30.4 to 57.8 J g−1.
Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature
range is very similar in all experiments. 相似文献
135.
星间激光通信技术进展与趋势 总被引:3,自引:3,他引:0
较详细地评述了目前国外卫星间光通信技术研究的现状.根据关键单元技术的进展情况,总结了未来星间光通信系统的发展趋势。 相似文献
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A mixed biopolymer gel, consisting of a protein (gelatin) and polysaccharide (maltodextrin) mixture has been investigated. By controlling the composition it was possible to construct an ‘emulsion-like’ structure, with included spherical particles of one phase (maltodextrin) within a continuous matrix of the second (gelatin). Large strain deformation and failure behaviour of this system has been examined via in situ environmental scanning electron microscopy (ESEM). ESEM has been employed to explore the changes in the structure of the material, whilst allowing the sample to stay hydrated as it was subjected to tensile strain, thereby allowing simultaneous imaging and determination of stress-strain data of the native sample. Ductile behaviour was observed, which has been attributed to the stretching, tearing and fracture of gelatin ligaments and debonding at the interface between the maltodextrin particles and continuous gelatin matrix. Deformation and fracture of the maltodextrin particles during tensile testing was also observed. The interfacial fracture energy of the composite has been calculated following an elastomer composite-debonding model, although there are several limitations to this approach for the mixed gel. It was found in samples tested after different ageing times that the debonding stress and strain was decreasing with ageing leading to a lower interfacial fracture energy. Samples were also tested after successive loading cycles, which resulted in a mechanical strength decrease after each cycle. 相似文献
140.