新型微波有源滤波器综合方法

本文给出了一种新颖的微波有源滤波器的拓扑结构及综合方法，并对有源滤波电路进行了计算机模拟，结果表明本文给出的微波有源滤波器电路具有优良的的窄带滤波特性，通带内正向增益大于１０ｄＢ，带外抑制大于３０ｄＢ。     

新型重整催化剂的研究——Pt／L中沸石酸碱性的作用

Ｐｔ／ＫＬ、Ｐｔ／ＢａＫＬ及Ｐｔ／ＨＬ上的铂与沸石的酸碱位发生相互作用，导致催化剂上存在不同电子状态和粒度分布的铂位，从而产生有着完全不同催化作用、不同抗硫性能的两类催化剂，即以碱性沸石为载体的“单功能”催化剂和以酸性沸石为载体的“双功能”催化剂。在Ｐｔ／ＫＬ、Ｐｔ／ＢａＫＬ催化剂上，存在着对硫敏感的具有环化脱氢功能和对硫不敏感的仅具有脱氢功能的两类铂活性位。     

国产活性炭在合成气净化中的应用

选择国产Ｋ０１活性炭脱除羰基铁、镍，以达到保护铑催化剂并减少副产物的目的。１年的实际应用结果表明：国产Ｋ０１活性炭能够替代进口活性炭在合成气净化中应用。     

柔性冗余度机器人残余振动主动控制

研究柔性冗余度机器人的残余振动主动控制问题，设计了具有压电作动器与应变传感器的机敏杆件，建立了受控系统的状态空间表达式，采用独立模态空间控制理论设计LQR状态反馈控制器，并基于对偶原理设计了具有指定收敛特性的Luenberger全维状态观测器，最后，以平面3R柔性冗余度机器人为例进行了计算机仿真，结果表明，采用这种主动控制方法可以显著改善柔性冗余度机器人的动力学品质。     

Advancing controlled release packaging through smart blending

Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd.     

基于二阶矩阵微分方程的机械振动系统线性二次型调节器设计

本文讨论机械振动系统线性二次型状态调节器（LQR）问题，直接针对系统二阶运动微分方程，性能指标为一个依赖于二阶导数的泛函。由欧拉-拉格朗日方程得出一个系统矩阵增广的二阶线性微分方程，指出该方程稳定的特征对就是最优控制振动系统闭环特征对，并给出求解最优控制状态反馈矩阵的方法，另外，由本文方法还可得出基于速度和加速度反馈的最优控制反馈矩阵。这里不涉及求解代数矩阵Riccati方程。     

聚丙烯催化剂的研发进展

综述了用于丙烯聚合的Ziegler-Natta催化剂在给电子体技术及催化剂制备工艺等方面,茂金属催化剂在制备丙烯均聚物、丙烯共聚物及特殊聚丙烯等方面,非茂单活性中心催化剂在丙烯活性聚合、丙烯与极性单体共聚及水介质聚合等方面的研发进展;讨论了聚丙烯催化剂的前景。     

结构滑模控制的一种指数趋近律方法

提出了一种指数趋近律 ,当正常运动段远离切换面时 ,能快速地趋向切换面 ;当运动接近切换面时 ,趋近速度又大大降低。这样与常用指数趋近律相比 ,过渡时间、系统的抖动以及所需控制力都能进一步减小。最后将这一理论应用到三层剪切型框架进行数值模拟 ,振动控制效果明显。     

Robustness analysis of responses of vibration control structures with uncertain parameters using interval algorithm

Variations in system parameters due to uncertainties may result in system performance deterioration. Uncertainties in modeling of structures are often considered to ensure that control system is robust with respect to response errors. Hence, the uncertain concept plays an important role in vibration control of the engineering structures. The paper discusses the robustness of responses of vibration control systems with the uncertain parameters. The vibration control problem of an uncertain system is approximated by a deterministic one. The uncertain parameters are described by interval variables. The uncertain state matrix is constructed directly using system physical parameters and avoided to use bounds in Euclidean norm. The feedback gain matrix is determined based on the deterministic systems, and then it is applied to the actual uncertain systems. A method to calculate the upper and lower bounds of responses of the closed-loop system with uncertain parameters is presented. The upper bounds of responses can be used to estimate the robustness of responses of the controlled system with uncertain parameters. Two numerical examples are given to illustrate the applications of the present approach.     

Development and evaluation of antimicrobial natamycin‐incorporated film in gorgonzola cheese conservation

Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd.