同步、异步组合轧制取向硅钢极薄带的织构研究

采用同步、异步组合轧制方式将成品工业取向硅钢板冷轧到0.08mm,然后在纯氢气炉中高温退火,采用ODF和反极图定量分析硅钢薄带的冷轧和再结晶织构。研究结果表明,在同步、异步组合轧制方式下,冷轧薄带的变形织构与一般常规冷轧板的相同,但沿板厚呈现了不对称分布,经840℃保温6h退火,晶粒取向为集中的{110}〈001〉。     

Blanch Temperature/Time Effects on Rheological Properties of Applesauce

Peeled and cored ‘Idared’ and ‘Rome’ apples were blanched in water for 20, 40, and 60 min at 35°. 47°. 59°. 71°. and 83°C minor to making into applesauce by a conventional process each month from Nov. through March. USDA Consist meter values decreased as blanch temperature increased from 35° to 59°C and increased again from 71° to 83°C. There was little variation in flow behavior index (“n” values). Yield stress increased as blanch temperature increased from 35° to 59°C and decreased from 71° to 83°C. The consistency index (K) and serum viscosity were almost unchanged by blanching temperature but both decreased with increasing storage time of fresh fruit. Blanching apples at 59° to 71°C before making into applesauce gave substantially thicker sauces than unbalanced apples.     

煤质对PKM加压气化工艺的影响

煤质对PKM气化工艺的影响，并详细阐述了其对一些工艺参数的要求。     

制备方法对B2O3/ZrO2催化剂织构及其催化性能的影响

通过N2吸附-脱附技术研究了载体预焙烧温度、催化剂活化焙烧温度和B2O3含量对B2O3/ZrO2催化剂织构的影响，考察了不同制备方法的催化剂在环己酮肟气相Beckmann重排反应中的催化性能。结果表明，随着载体预焙烧温度升高，催化剂滞后回线逐渐由E型向A型转变，比表面积急剧下降，且小于相应的预焙烧温度下载体的比表面积；采用未晶化的Zr(OH）4直接作催化剂载体比采用已晶化的ZrO2作载体制备的B2O3/ZrO2催化剂的比表面积将高出1～4倍，若在负载B2O3之前，载体预先在大于350℃温度下焙烧，载体的结构基本形成，催化剂活化焙烧温度对其织构影响将较小；B2O3含量对催化剂的比表面也有一定影响，载体的预焙烧温度、催化剂活化焙烧温度和B2O3含量对催化剂在气相Beckmann重排反应中的催化性能具有重要影响。     

Effects of rolling technical factors on microstructures and mechanical properties of aluminum foils

1　INTRODUCTIONInthealuminumfoilsrollingprocess ,therawstripsusuallyarerolledfrom 0 .30 .7mmdownto6 .0 0 6 .5 5 μm through5 6rollingpasses ,sodou ble zeroaluminumfoilsrollingbelongstoultimaterollingcategory .Intherollingprocess ,therationali tyoftechnicalparametersandthestructurepropertiesofaluminumfoilsitselfhaveprominentinfluenceonthecomprehensivefinalproductratioandthenumberofpinholes .Recentdecades ,manyscholarsandengi neershaveinvestigatedthetechniqueofaluminumfoilsmanufacture ,andth…     

Recrystallization Texture and Microstructure of Metal Substrate for Y123 Coated Superconductor

Thesecondgenerationofhigh temperaturesuper conductingtapesusingYBCO 12 3superconductorhavebeenanattractivesubjectinrecentyears .IncomparisonwithBibasedsuperconductors ,YBCOshowsbetterirreversibility ,lowAClosscapabilityandhighcriticalcurrentdensityJC inhighmagneticfields[1] .However ,owingtoitspropertyofphysicalmetallurgy ,YBCOtapescannotbeproducedbyOPIT(OxidePowderinTube)technique ,whichhasbeenusedinBibasedsuperconductorsuccessfully[2 ] .Fur thermore ,poorintergrainbondinginpolycrys…     

影响土壤水分入渗特性主要因素的试验研究

以大田土壤入渗试验为依据,分析讨论了影响大田土壤水分入渗特性的主要因素.试验结果表明:土壤含水量、土壤质地及土壤结构是土壤水分入渗特性的主导影响因素;土壤含水量、土壤质地及土壤结构对大田土壤入渗能力的影响十分明显;土壤累积入渗量随土壤含水量的增加而减小;以土壤粒径小于0.002 mm的黏粒质量百分数为反映土壤质地的物理量,土壤质地由轻变重,土壤入渗能力减小;土壤结构由疏松变密实,土壤入渗能力递减.研究结果对于地面灌溉合理灌水技术参数的确定及水资源合理利用具有重要价值.     

海藻酸钠对燕麦面团微观结构及其面条品质影响

研究海藻酸钠对燕麦面团微观结构、面条质构、面条感官评价影响;结果表明,海藻酸钠对燕麦面条品质影响是通过加大面筋网络与淀粉颗粒结合,提高面条结构致密程度,从而影响面条品质。     

Influence of emulsion composition on lubrication capacity and texture perception

The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were compared with viscosity-adapted aqueous solutions of dextran using both sensory evaluation and friction coefficient measurements on a tongue-palate contact model. The impact of saliva on the emulsion droplet size distribution was studied using tribology, differential interference contrast microscopy and light diffraction measurements. Emulsions at 33% and the corresponding iso-viscous aqueous solutions were discriminated in the sensory experiment whereas emulsions at 22% were not. Friction was significantly different for emulsions at 33% and the corresponding iso-viscous aqueous solutions. The difference was not significant for emulsions with 22% fat level when compared with the iso-viscous aqueous solutions. Saliva significantly decreased the friction coefficient of emulsions depending on the surfactant and amount of fat used.