青藏铁路西格二线混凝土冻融试验研究

由于工期的要求,青藏铁路西格增建二线必须进行冬期施工。根据工程状况,分析了混凝土受冻的破坏机理,针对施工环境及对混凝土设计强度和要求,进行了大量冻融试验分析,对引气剂、水胶比、砂率、粉煤灰掺量等原材料与混凝土含气量的关系及其混凝土搅拌温度与静停时间等对混凝土性能的影响进行了分析与技术论证,确保了该线冬期混凝土施工顺利进行。     

浅谈冷库冲霜水系统中的防冻

分析了冷库冲霜水系统中所存在的冻结问题及解决方法。     

Effect of sodium monofluorophosphate treatment on microstructure and frost salt scaling durability of slag cement paste

Sodium-monofluorophosphate (Na-MFP) is currently in use as a surface applied corrosion inhibitor in the concrete industry. Its basic mechanism is to protect the passive layer of the reinforcement steel against disruption due to carbonation. Carbonation is known as the most detrimental environmental effect on blast furnace slag cement (BFSC) concrete with respect to frost salt scaling. In this paper the effect of Na-MFP on the microstructure and frost salt scaling resistance of carbonated BFSC paste is presented. The results of electron microscopy, mercury intrusion porosimetry (MIP) and X-ray diffraction (XRD) are discussed. It is found that the treatment modifies the microstructure and improves the resistance of carbonated BFSC paste against frost salt attack.     

预应力纤维布加固混凝土梁冻融特性试验

为了研究预应力碳纤维布对受冻融作用影响的混凝土梁的加固效果,从而进一步认识混凝土与碳纤维布共同工作的行为,研究了加固梁中碳纤维布和混凝土的各自力学性能以及碳纤维布加固混凝土梁的整体力学性能.结果表明,冻融后的试验梁开裂荷载和极限承载力有所下降;初始预应力水平越高,试验梁的开裂荷载和极限荷载下降速度越快;在冻融循环和预应力耦合作用下混凝土内部损伤严重,碳纤维布-混凝土界面的粘结力退化明显.     

冻融对AS型固化剂改良土工程特性的影响

通过室内动静三轴试验,研究了Aught-Set（AS）型土壤固化剂改良土的抗冻融耐久性,分析了AS型固化剂改良土的应力应变关系、静强度、动模量和临界动应力与龄期、冻融次数以及冷却温度等影响因素的相互关系。结果表明,试样的7d无侧限抗压强度达到28d的75%;AS型固化剂改良土的应力应变关系为应变软化型曲线,呈脆性破坏形式;其静强度、临界动应力以及动回弹模量均随冻融次数增加呈指数形式衰减,且经历6次冻融后均趋于稳定;同一动应力水平下,冻融作用使得试样的累积塑性变形由变形稳定状态向变形破坏过渡;试样在经历多次冻融循环以后,负温越低对试样的力学特性影响越小。     

应用气温临界指标法在松花江依兰站预报开江日期示例

针对依兰站江段易发生冰凌卡塞、冰坝特点,采用气温临界指标法对松花江依兰站开江日期进行预报。示例列出了1962—2008年共计46 a预报结果,并作以误差分析。     

黑龙江省渠首枢纽砼建筑物的病害与防治

论述了黑龙江省灌溉渠首枢纽砼建筑物的病害与防治措施。     

Effect of Freezing/Thawing Temperature on the Viscoelastic and Nutritional Qualities of Carrots

This study evaluated and correlated the viscoelastic and nutritional properties of carrots after freezing (–20, –70, and –196^oC) and thawing (4 and 18^oC) treatments. Results showed that all samples exhibited a solid behavior (storage modulus G′ > loss modulus G″) dominating the viscoelastic response. After treatments, G′, G″, hardness, fracturability, springiness, and chewiness of carrots significantly decreased, whereas loss tangent (Tanδ) increased. Compared with other treatments, fast freezing (–196^oC) and thawing (18^oC) better maintained G′, G″, hardness, and fracturability of carrots, and intermediate freezing (–70^oC) better retained springiness, cohesiveness, and chewiness. For nutritional parameters, fast freezing and thawing conditions also contributed to preserving the contents of carotenoids of carrots. Partial least squares regression analysis revealed that β- and α-carotene, lycopene, and soluble sugars were positively correlated with hardness, fracturability, G′, and G″, and negatively with Tanδ in carrots. The variation of viscoelastic parameters could well predict the changes at nutritional levels.     

不同解冻方式对生食鱼片解冻品质的影响

为探究不同解冻方式对生食鱼片品质的影响,以虹鳟鱼为研究对象,对冷藏室解冻、水浴解冻、微波解冻和常温空气解冻4种不同解冻方式下生食鱼片的感官、解冻速率、解冻损失率、色泽、菌落总数、挥发性盐基氮（total volatile basic nitrogen,TVB-N）含量、微观组织结构、质构特性、水分迁移和挥发性气味特征等进行测定。结果表明：冷藏室解冻的生食鱼片感官得分虽显著高于其余3种解冻方式（P<0.05）,但其解冻速率明显低于其余3种解冻方式;水浴解冻组的解冻损失率显著低于其余3种解冻方式（P<0.05）,有利于生食鱼片水分的保留,且其TVB-N含量及菌落总数仅较微波解冻组分别高1.02 mg/100 g、0.46(lg(CFU/g)),其感官得分仅较冷藏室解组冻低3.19分;微波解冻组的白度、菌落总数和TVB-N含量结果虽均优于其他3种解冻方式,能有效抑制解冻过程中色泽的改变、微生物的滋生和缓解生食鱼片中氨及胺类等碱性含氮物质的产生,但微波解冻使生食鱼片受热不均导致其部分熟化的现象明显,其感官和质构指标均较差,不适宜用于解冻生食鱼片;相较于其他3种解冻方式,常温空气解冻...