Study of residual stresses in tailor rolled blanked Al5J32-T4 sheets

Several automotive parts such as door panels have been manufactured by using load-adapted blanks for crash optimization and weight minimization.Recently, Tailor Rolled Blanks (TRB) has been introduced to remove the disadvantages of a welding process which was used in joining panel components.TRB offers better structural design capabilities due to the seamless transitions on the panels with different thicknesses.In spite of the advantages of the process, TRB leaves internal stresses in the panel.This residual stresses lower the formability of Tailor Rolled Blanked (TRBed) parts and cause cracks near severe curvature during subsequent forming processes.In this research, the residual stresses of TRBed Al5J32-T4 sheets were studied by X-ray stress analysis, and also microstructure was observed along the rolling direction.In addition, heat treatment was done after TRB process in order to compare the residual stresses to that of the TRBed sheets before the heat treatment.     

xMax的类正弦波调制技术

通过对xMax技术指标的分析，阐述了实现xMax的方法。在此基础上提出了一种能实现xMax的类正弦波调制技术。该调制技术通过对类正弦波信号的单周期调制实现信号对信息的携带；并且能达到xMax主带宽窄、边带功率谱密度低、发射功率低、传输速率高等性能指标。通过理论分析和仿真验证，该调制技术功率谱主峰值带宽为300 kHz，边带功率谱密度比峰值功率谱低40 dB，使得边带能很好地隐藏在背景噪声中，传输速率达到7.5 Mbit/s。     

Entrapment of nutrients during cholesterol removal from cream by crosslinked β-cyclodextrin

This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked β-cyclodextrin (β-CD, 4–12%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-removed cream treated by crosslinked β-CD. The content of lactose in the control cream (without the treatment by crosslinked β-CD) was 2.74%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.04 to 0.12 ppm and from 0.37 to 0.48 μmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.01 to 0.05 ppm, from 0.01 to 0.05 ppm, from 0.00 to 0.04 ppm and from 0.02 to 0.05 ppm, respectively. The entrapped amounts of nutrients mentioned above were not remarkably affected by the concentrations of crosslinked β-CD (4–12%, w/v). The very small amounts of residual β-CD in the cholesterol-removed cream were measured (1.86–6.11 ppm). Based on the data obtained from the present study, it is concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from cream by crosslinked β-CD, and the amounts of residual β-CD in cholesterol-removed cream were trace.     

Linearization of T-S fuzzy systems and robust H_∞ control

Takagi-Sugeno (T-S) fuzzy model is difficult to be linearized because of membership functions included. So, novel T-S fuzzy state transformation and T-S fuzzy feedback are proposed for the linearization of T-S fuzzy system. The novel T-S fuzzy state transformation is the fuzzy combination of local linear transformation which transforms local linear models in the T-S fuzzy model into the local linear controllable canonical models. The fuzzy combination of local linear controllable canonical model gives controllable canonical T-S fuzzy model and then nonlinear feedback is obtained easily. After the linearization of T-S fuzzy model, a robust H _∞ controller with the robustness of sliding model control (SMC) is designed. As a result, controlled T-S fuzzy system shows the performance of H _∞ control and the robustness of SMC.     

Properties of cholesterol‐reduced Camembert cheese made by crosslinked β‐cyclodextrin

The present study was designed to examine the physicochemical and sensory properties in cholesterol‐reduced Camembert cheese made by crosslinked β‐cyclodextrin (β‐CD). The composition of cholesterol‐reduced Camembert cheese was similar to the control and the cholesterol reduction reached 90.6%. No difference was found in the total amount of short‐chain free fatty acids between the cholesterol‐reduced cheese and the control at every ripening period. The release of butyric and capric acid mostly contributed to the increase of total amount of short‐chain free fatty acids in both groups. The cholesterol‐reduced cheese produced similar amounts of individual free amino acids to the control in all periods. The scores of all rheological characteristics except for springiness were continuously increased up to 2 weeks’ ripening and decreased thereafter. Mouldy characteristics in both appearance and flavour were increased dramatically through the ripening period in both cholesterol‐reduced and the control cheeses. Based on these results, no significant difference was found in most physicochemical and sensory properties between cholesterol‐reduced Camembert cheese and the control. Therefore, we may find it possible to develop cholesterol‐reduced Camembert cheese using crosslinked β‐cyclodextrin.     

Measurement of Microwave Dielectric Properties of (Sr,Ba)Nb2O6 Thin Films

(001) oriented (Sr,Ba)Nb₂O₆ (SBN) thin films were deposited on MgO (001) single crystal substrates by the pulsed laser deposition method. Structural properties of SBN films were investigated using X-ray diffractometer. The microwave dielectric properties of SBN films were examined by calculating the scattering parameter obtained using a HP 8510C vector network analyzer with the frequency range 0.5–20 GHz at room temperature under the dc bias field of 0–80 kV/cm for interdigital capacitors (IDT) and coplanar waveguide (CPW) device based on SBN/MgO layer structure. Thick metal electrode patterns were fabricated by dc sputtering deposition, photolithography and etching process. The IDT device based on (001) oriented SBN films exhibited about 40% capacitance tunability with an electric field change of 80 kV/cm at room temperature, and the dielectric quality factor was about 20 at 12 GHz with no dc bias.     

Fair exchange signature schemes

In this paper a new class of fair exchange signature scheme (FESS) is proposed that allows two players to exchange digital signatures in a fair way. The new signature scheme is a general model and has various implementations based on most of the existing signature schemes; thus it may also be considered as an interesting extension of concurrent signature presented in EUROCRYPT 2004 that is constructed from ring signatures. In FESS, two unwakened signatures signed respectively by two participants can be veri...