一种8毫米波变张角,半径突变多模圆锥馈源

我们研制了一种8毫米波变张角、半径突变的多模圆锥馈源。计算出其模比并推导出其辐射方向图公式;给出其在两个主平面——E平面与H平面上的辐射方向图和波束场分布特性的测试结果以及电压驻波比VSWR的测量结果;同时给出频带和旁瓣特性。分析与测试共同表明,在34.5GHz～37GHz频带里,该多模馈源的辐射图在大于24dB范围内获得幅度等化且不出现旁瓣,因此具有一定的应用价值。     

Modeling of transient natural convection heat transfer in electric ovens

Prediction of transient natural convection heat transfer in vented enclosures has multiple applications such as understanding of cooking environment in ovens and heat sink performance in electronic packaging industry. The thermal field within an oven has significant impact on quality of cooked food and reliable predictions are important for robust design and performance evaluation of an oven. The CFD modeling of electric oven involves three-dimensional, unsteady, natural convective flow-thermal field coupled with radiative heat transfer. However, numerical solution of natural convection in enclosures with openings at top and bottom (ovens) can often lead to non-physical solutions such as reverse flow at the top vent, partly a function of initialization and sometimes dependent on boundary conditions. In this paper, development of a physics based robust CFD methodology is discussed. This model has been developed with rigorous experimental support and transient validation of this model with experiments show less than 3% discrepancy for a bake cycle. There is greater challenge in simulating a broil cycle, where the fluid inside the cavity is stably stratified and is also highlighted. A comparative analyses of bake and broil cycle thermal fields inside the oven are also presented.     

Impacts of a jet''s exit flow pattern on mixing and combustion performance

The influence of modifying a jet's exit flow pattern on both the near and far-field turbulent mixing processes and on the resulting combustion performance, is explored. This reveals that, in contradiction to some common assumptions, increasing the coherence of large-scale motions can decrease molecular mixing rates, and yet can still be beneficial in some applications.

Even relatively minor changes to the exit flow pattern of a non-reacting round jet, through changes to the nozzle profile are found to propagate downstream into the far field, apparently through the underlying turbulent structure. Importantly, while a jet from a smoothly contracting nozzle is found to have higher rates of entrainment, mean spread and mean decay of the scalar field than does a long pipe jet, it has a lower rate of molecular mixing. That is, increased large-scale mixing does not necessarily result in increased fine-scale mixing. A range of devices are reviewed which enhance, or stimulate the large-scale, coherent motions in an emerging jet using acoustic, mechanical or fluidic methods. The available evidence suggests that those methods which induce instantaneously asymmetric flow structure are more effective at increasing the near-field spreading than are those which induce instantaneously axisymmetric flow structure. Only limited data are available of the effects of such near-field changes on the far-field properties. Nevertheless, the available data reveal a clear trend that this near-field flow undergoes a transition to a far-field state whose spread and decay is comparable with that of a steady jet, albeit being indelibly altered by the near-field excitation. It also suggests that “self-exciting” devices (i.e. that are not externally forced), cause a net reduction in the total entrainment relative to the unexcited jet, due to the losses induced by the device itself. Nevertheless, the changes which they can impart to the flow, such as redistributing the turbulent energy from the fine to the larger scales, can be beneficial for combustion in applications where high radiant heat transfer is desirable.

Precessing and flapping jets are found to cause an increase in flame volume relative to an equivalent simple jet (SJ), implying lower molecular mixing rates. However, importantly, this decrease in mixing is achieved with no increase in the flame length. Rather the width to length ratio of these flames is increased significantly. This is of practical significance because the length of a flame is often the limiting dimension in industrial systems. The reduced strain-rates lead to an increased presence of soot within the flame, while not, in general, significantly influencing the emission of soot from the flame. The increased volume of soot leads to increased radiation, which in turn acts to reduce flame temperature, so lowering thermal NO_x emissions through a global residence time–temperature reduction. For example, in full-scale cement kilns these burner nozzles are found to reduce NO_x emissions by around 40–60% and increase fuel efficiency (or output) by around 5–10%.     

Ozonation of Several Organic Compounds Having Low Molecular Weight under Ultraviolet Irradiation

Ozonation of several low molecular weight organic compounds under ultraviolet irradiation was studied. Nine compounds were identified as reaction products of the ozonation of phenol which was promoted by the simultaneous use of ozone and ultraviolet irradiation. In the case of several organic compounds having carbon numbers from one to six, the removal of total organic carbon (TOC) by this simultaneous use was higher than by either the ozone oxidation method or the ultraviolet irradiation method for all the compounds.     

The influence of oxidizing agents on water extracts of rye flour

The main constituents of rye flour extracts are proteins and pentosans. After cross-linking under the action of oxidizing agents those components are able to bind much more water than in their native (prior to modifications) state. As a consequence rheological properties of extract are changed.It was observed that kinematic viscosity of water extract of rye flour decreases rapidly with time. The reason for this behavior could be high enzymatic activity of flour extract.It was also found that the addition of hydrogen peroxide in the absence of additional peroxidase (which is naturally present in 1:9 or 1:1 water extracts of flour) causes the greatest increase in viscosity, due to the cross-linking of soluble polymers. Moreover after the addition of H₂O₂ to water extracts strong gels were obtained, which were characterized by tan δ = 0.5 (tan δ < 1). Moreover G′ was independent of frequency, which also suggests cross-linking of the pentosans.The addition of ascorbic acid, which is known to act preferably on gluten proteins, to 1:9 or 1:1 flour extracts had only a little effect on viscosity. In this case the values of tan δ = 0.9 were close to 1, which is typical for a weak gel.The application of inactivated rye flour extract, containing mainly proteins and pentosans, proved stronger effect of H₂O₂ in comparison to ascorbic acid on polymer cross-linking, but only after the addition of peroxidase. The gel obtained with H₂O₂ and peroxidase was also characterized by low tan δ = 0.4.The results indicate, that pentosans are the main subject of cross-linking reactions in rye flour water extracts.     

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

β-Lactoglobulin (BLG) is an important nutrient of dairy products, but it represents a serious health risk in patients allergic to milk. Sour cherry (Prunus cerasus L.) extract (SCE) is frequently added as a natural food colour in composite foods, such as fruit yogurt, ice creams, frappés and milkshakes. The aim of this study was to investigate the potential of laccase to cross-link BLG in the presence of an SCE and to characterise the obtained products for their bioactivity.     

Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were cross-linked with sodium trimetaphosphate and/or hydroxypropylated with propylene oxide. The native and modified starches were gelatinized and hydrolysed by pullulanase, β-amylase, α-amylase and a combination of pullulanase, α-amylase and amyloglucosidase. The hydrolysates were analysed by HPSEC, HPAEC and MALDI-TOF mass spectrometry. Cross-linking had only a slight effect on the enzymatic hydrolysis, where hydroxypropylation evidently limited the enzymatic hydrolysis. The results obtained suggest that the hydroxypropyl substituents are not distributed regularly over the starch chains. Although the average substitution was around 2 hydroxypropyl groups per 10 glucose units, in the enzyme digests of hydroxypropylated starches, oligomer fragments of 10–15 glucose units, carrying 5–8 hydroxypropyl groups, were identified. It is hypothesised that higher levels of substituents are present in the amorphous regions and periphery of clusters of starch granules. This is the first time that the location of hydroxypropyl groups within sweet potato starch has been examined in this detail. Despite significant differences in granule architecture between starches from potato and sweet potato, similar patterns of hydroxypropylation have been found.     

The effect of temperature and radiation on flavonol aglycones and flavonol glycosides of kale (Brassica oleracea var. sabellica)

The winter crop kale has a complex profile of different glycosylated and acylated flavonol glycosides which may be affected by global warming. To the best of our knowledge, compound–climate relationships for flavonol aglycones and flavonol glycosides were established for the first time. The investigated 10 major flavonol glycosides responded structure-dependent in the investigated temperature range between 0 and 12 °C and the photosynthetic active radiation range between 4 and 20 mol m⁻² d⁻¹, e.g. the decrease in temperature led to an increase in sinapic acid monoacylated and diacylated quercetin glycosides, while the sinapic acid monoacylated kaempferol glycosides showed a maximum at 4.5 °C. Furthermore, the hydroxycinnamic acid residues and the different number of glucose moieties in the 7-O position affected the response of kaempferol triglucosides. Consequently, global warming would result in lower concentrations of antioxidant-relevant quercetin glycosides in winter crops, suggesting a production at e.g. higher altitudes due to lower temperature.     

防辐射纤维及其研究进展

简要介绍了电磁辐射及其危害,对防辐射纤维进行了分类;重点介绍了聚酰亚胺纤维,防X射线纤维,防中子辐射纤维,防电磁辐射纤维的研究进展及制造方法。     

Cystone,an ayurvedic herbal drug imparts protection to the mice against the lethal effects of γ‐radiation: A preliminary study

The effect of 5, 10, 20, 40, 60, 80, 100, 120, and 160 mg/kg body weight (b.wt.) of aqueous extract of cystone (an ayurvedic herbal medicine) administered intraperitoneally was studied on the radiation‐induced mortality in mice exposed to 10 Gy of γ‐radiation. Treatment of mice with different doses of cystone, consecutively for five days before irradiation, delayed the onset of mortality and reduced the symptoms of radiation sickness when compared with the non‐drug treated irradiated controls. The pretreatment of mice with different doses of cystone before exposure to 10 Gy of γ‐radiation resulted in a dose‐dependent elevation in the survival up to 40 mg/kg b. wt., where the highest number of survival (55.55%) was observed by 30 days post irradiation, when compared with the 10 Gy irradiated control (6.66%). Thereafter, the number of survivors declined and reached a nadir at 160 mg/kg, where no survivors could be observed. The optimum protection against irradiation was observed for 40 mg/kg cystone, where the highest number of survivors were reported by 30 days post irradiation and it was 8.34‐fold greater than that of the irradiated control group.