MG410采煤机滚筒辅助叶片板的增设与应用

针对MG170/410-WD滚筒式采煤机在大倾角、仰角、“三软”煤层使用中遗漏在机道中的浮煤多、装煤效率低等问题,通过添加螺旋板数量对采煤机滚筒进行改造。改造后,在滚筒转速不变的情况下,提高抛煤效率,缩短了工作面割煤和工作面空顶时间,提高了装煤效率,从源头上降低了顶板管理的安全风险。     

Stick-Breaking Dependent Beta Processes with Variational Inference

Neural Processing Letters - The beta processes (BP) is a powerful nonparametric tool in feature learning, which is often used as the prior of Bernoulli process for choosing features from a feature...     

课程群案例嵌入协同教学模式的探索

在课程群的教学中由于每门课程各自独立开展教学,缺乏知识的融合和衔接,导致学生运用综合知识解决问题的能力较弱。在课程群的教学中采用案例嵌入协同教学模式,将完整的工程案例嵌入到课程群各门课程的教学中,协同规划各门课程的教学任务,每门课程再围绕案例展开研究性教学。通过嵌入的工程案例衔接各门课程的知识点,帮助学生建构完整的知识体系,强化工程应用的概念；同时通过研究性教学,培养学生分析问题和解决问题的能力,两部分相结合,提高了学生运用综合知识解决复杂问题的能力。     

某340矫直机上辊快开机构裂纹原因分析及预防措施

340管线矫直机是太原重工成熟产品,在国内占有较大市场,并出口印度、印尼、缅甸、埃及等国际市场。出口印度矫直机在质保期内出现主缸裂纹问题,为探明问题原因并杜绝类似情况发生,快开机构设计静强度分析、疲劳强度分析及生产加工过程等方面探查裂纹原因并提出几点预防措施。     

Headspace fingerprinting approach to identify the major pathway influencing volatile patterns of vinasse-cured duck processed by high pressure,as well as its impact on physicochemical and sensory attributes

As a decisive attribute, flavour could be influenced by HP treatments through multiple physical and chemical pathways within the high pressure (HP)-assisted meat curing process. This investigation aimed to identify the major pathway influencing volatile flavour patterns of two representative vinasse-cured duck (VCD) products with HP treatments (150–300 MPa/15 min), including wet and dry types, by employing headspace fingerprinting as an untargeted approach. Results suggested that HP treatments greatly lowered moisture contents and increased Warner-Bratzler shear force and thiobarbituric acid reactive substances of the cured samples. According to multivariate models, the volatile flavour patterns of the HP-processed VCD could be clearly separated from the unprocessed samples, but the VCD pressurised at different intensities represented similar volatile fingerprinting, which was validated by e-nose analysis. The discriminant analysis (OPLS-DA) model outlined vinasse-derived ethanol, acetic acid, 3-methyl-1-butanol, 2-methyl-1-butanol, phenethyl alcohol and 2-methyl-3-octanone as the major discriminant aromas across the unpressurised and pressurised samples.