Rectangular Section Control Technology for Silicon Steel Rolling

Rectangular section control technology(RSCT)was introduced to achieve high-precision profile control during silicon steel rolling.The RSCT principle and method were designed,and the whole RSCT control strategy was developed.Specifically,RSCT included roll contour design,rolling technology optimization,and control strategy development,aiming at both hot strip mills(HSMs)and cold strip mills(CSMs).Firstly,through the high-performance variable crown(HVC)work roll optimization design in the upper-stream stands and the limited shifting technology for schedule-free rolling in the downstream stands of HSMs,a hot strip with a stable crown and limited wedge,local spot,and single wave was obtained,which was suitable for cold rolling.Secondly,an approximately rectangular section was obtained by edge varying contact(EVC)work roll contour design,edge-drop setting control,and closed loop control in the upper-stream stands of CSMs.Moreover,complex-mode flatness control was realized by coordinating multiple shape-control methods in the downstream stands of CSMs.In addition,the RSCT approach was applied in several silicon-steel production plants,where an outstanding performance and remarkable economic benefits were observed.     

红外光谱法用于快速测定车用柴油酸度等性质的研究

针对车用柴油酸度等性质测定过程繁琐，采用衰减全反射样品池测定车用柴油的红外光谱，用偏最小二乘法（PLS）建立红外光谱测定车用柴油酸度、密度、闪点和凝点的4个校正模型，验证标准误差分别为0.46 mg/(100 mL),0.77kg/m3,2.60 ℃,2.77 ℃，该方法符合标准方法再现性要求。与标准方法相比，该方法具有无需预处理、操作简单、测量快速、重复性好等优点。     

冷饮厂制冷系统设计值得注意的几个问题

就制冷系统的设计,针对冷饮工厂的特点,提出了应该注意的几个问题。     

矩形垂直筛板的流体力学性能研究

在600mm的有机玻璃冷模塔中,用水-空气体系测定矩形垂直筛板的塔板压降、漏液和雾沫夹带等流体力学性能,确定了合理的塔板结构,使其具有较高的气液通量和较宽的操作范围,空塔动能因子最大可达3.0kg1/2(m1/2.s)-1,液流强度可达21.6m3/(m.h)。并对不同气液流量下塔板的流体力学实验数据进行关联和分析,得出了矩形垂直筛板的干板压降计算关联式以及漏液率随液流强度和空塔动能因子的变化关系,为矩形垂直筛板的设计提供了依据。与新垂直筛板相比,矩形垂直筛板具有更低的塔板压降。     

Microstructures formed by spray freezing of food fats

The spray-freezing of two food fats, tripalmitin (PPP) and cocoa butter (CB) and mixtures thereof, has been modeled experimentally using a novel single droplet freezing apparatus configured so that temperature profiles or samples for microstructure analysis can be obtained. For 2 mm diameter droplets suspended in a cold air flow at temperatures around 2–15°C, initial cooling rates were on the order of 10 K s⁻¹ and the temperature profiles could be correlated directly to DSC data collected at 20 K min⁻¹, indicating that minimal supercooling of the materials occurred in the droplet form. Microstructure analysis confirmed that PPP crystallized preferentially in mixtures, and that the surface structure was very sensitive to storage conditions. The bulk structure was much less sensitive, and the internal microstructure of the PPP droplets revealed distinct nucleation sites, which were absent from the CB: These persisted in the mixtures up to 50 wt%. X-ray analysis indicated that the fats crystallized in their more stable forms, namely, β for PPP and Form V/V1 in CB.     

水对食品相变的影响

水是食品材料中最重要的成分。本文介绍了食品中水的性质以及水对食品相变的影响，并从水活性、水的吸附性以及水的增塑性三方面描述了水在食品相变中所起的作用。另外，还着重分析了水对食品冻结温度的影响。     

丁集矿副井井架基础沉降变形分析

按井筒冻结施工的进度,选择合适的周期进行沉降变形观测,根据大量的实测资料对冻结施工前后丁集矿副井井架基础的沉降变形规律进行了分析,并预测其沉降变形趋势。     

两相邻边固定另两边任意支承矩形厚板问题

在Ｒｅｉｓｓｎｅｒ厚板理论中，利用分离变量法得到挠度函数Ｗ（ｘ，ｙ）和应力函数ψ（ｘ，ｙ）的解。在这些解中．选择一些三角级数和多项式作为该问题的挠度函数Ｗ（ｘ，ｙ）和应力函数ψ（ｘ，ｙ），从而得到了两相邻边固定另两边任意支承矩形厚板弯曲问题的精确解．这里不需要繁琐地叠加．     

Dynamics of Solidification in 2% Corn Starch-Water Mixtures: Effect of Variations in Freezing Rate on Product Homogeneity

Directional solidification studies of gelatinized corn starch-water mixtures were undertaken in order to examine, in situ, the freezing behavior of this food model. The solidification rate was controlled by varying sample cell velocity as it moved from a 25°C hot stage to a -25°C cold stage. While freezing at cell velocities ≤7.5 μm/sec, starch granules were alternately pushed or entrapped by the advancing solid-liquid interface producing a segregated structure consisting of alternating high-starch and low-starch bands. At a cell velocity of 10 μm/sec, the frozen product was homogeneous. The relationship between the solid-liquid interface velocity and segregation behavior was quantified and compared to an existing model of particle-interface interactions.     

Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics

ABSTRACT: How the quality of cold-smoked Atlantic salmon ( Salmo salar ) is affected by freezing the raw fish as whole fish, as gutted fish, and as fillets before smoking, and by freezing the finished product after smoking was studied. Freezing before smoking resulted in increased product yield and water content, but softer texture and increased K-value. Freezing reduced the content of astaxanthin but increased the lightness and the color intensity of the flesh. Gaping increased when the fish was frozen as fillets before smoking. Freezing only after smoking led to fewer changes in quality than freezing before smoking, whereas refreezing the finished products had little additional effect on quality.