高温激光共聚焦显微镜在钢铁材料中研究进展

介绍了高温激光共聚焦显微镜的工作原理及主要功能,详细汇总了近年来高温激光共聚焦显微镜在钢铁冶金领域、材料研发领域、焊接领域的研究进展,包括钢液在高温熔融过程中夹杂物上浮、聚集、长大行为以及夹杂物聚集的动力学机制研究、相变行为等。利用高温激光共聚焦显微镜研究钢中典型珠光体、贝氏体和马氏体相变基本特征,探讨了不同尺寸粒子在高温对晶界的钉扎、溶解等行为,分析了当前应用过程中存在的主要问题,提出了相应的改进建议,并为后期高温激光共聚焦在钢铁材料领域的应用研究提供参考。     

三元催化器损坏的批量分析

随着三元催化器在乘用车上的广泛使用,三元催化器引起的车辆后处理系统故障并不鲜见。本文通过与整车厂合作,批量分析了售后市场返回的135件三元催化器故障件,对故障类型进行分类后,有针对性的对部分故障零件进行了实验室分析。证明了三元催化器的损坏主要来自催化器封装缺陷、中毒和高温失火。其中催化器中毒和高温失火烧熔在前级催化剂较容易发生,而后级催化器的损坏大多来自封装缺陷造成的机械损坏。     

Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves

Vitamin C and polyphenol content as well as total antioxidative activity were investigated in fresh leaves of kale; in leaves after blanching or cooking; and in frozen and canned leaves. In 100 g fresh matter, kale leaves contained 384.9 mg polyphenols and 112.1 mg vitamin C, with a Trolox equivalent antioxidant capacity (TEAC) level of 1175 μM Trolox. Of the polyphenols identified in kale leaves, ferulic acid occurred in the highest amount (240.44 mg/100 g, constituting 62% of total polyphenols). Freezing was a better method of preserving kale leaves since the loss of nutritive constituents was lower than in the case of canning. Depending on preliminary processing and storage temperature, after one-year storage frozen leaves contained 82.9–171.3 mg polyphenols and 39.3–65.4 mg vitamin C, with TEAC at the level of 501–681 μM Trolox in 100 g. In canned leaves these values were: 91.3–94.1 mg polyphenols, 16.1–19.3 mg vitamin C and 268–293 μM Trolox.     

A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal Processing

This work introduces the concept of a controlled agitation thermal process to reduce quality damage in liquid‐particulate products during agitation thermal processing. Reciprocating agitation thermal processing (RA‐TP) was used as the agitation thermal process. In order to reduce the impact of agitation, a new concept of “stopping agitations after sufficient development of cold‐spot temperature” was proposed. Green beans were processed in No. 2 (307×409) cans filled with liquids of various consistency (0% to 2% CMC) at various frequencies (1 to 3 Hz) of RA‐TP using a full‐factorial design and heat penetration results were collected. Corresponding operator's process time to impart a 10‐min process lethality (F_o) and agitation time (AT) were calculated using heat penetration results. Accordingly, products were processed again by stopping agitations as per 3 agitation regimes, namely; full time agitation, equilibration time agitation, and partial time agitation. Processed products were photographed and tested for visual quality, color, texture, breakage of green beans, turbidity, and percentage of insoluble solids in can liquid. Results showed that stopping agitations after sufficient development of cold‐spot temperatures is an effective way of reducing product damages caused by agitation (for example, breakage of beans and its leaching into liquid). Agitations till one‐log temperature difference gave best color, texture and visual product quality for low‐viscosity liquid‐particulate mixture and extended agitations till equilibration time was best for high‐viscosity products. Thus, it was shown that a controlled agitation thermal process is more effective in obtaining high product quality as compared to a regular agitation thermal process.     

沼气压缩罐装技术的试验研究

通过采取沼气净化技术,去除沼气中无效组分,提高沼气热值,最大化满足沼气乐缩技术要求.通过采用多级压缩技术,实现沼气的压缩罐装,为进一步开展沼气罐装技术的深层次研究提供参考.     

在包装自动机中应用气动技术的优势

阐述了气动技术在包装自动机中运用的优势，并对在黏稠物料灌装设备中运用气动技术进行了研讨。     

Effect of extrusion temperature on the physical properties of high-silicon aluminum alloy

Light-weight high-silicon aluminum alloys are used for electronic packaging in the aviation and spaceflight industry. Al-30Si and Al-40Si are fabricated with air-atomization and vacuum-canning hot-extrusion process. The density, thermal conductivity, hermeticity and thermal expansion coefficients of the material are measured, and the relationship between extrusion temperature and properties is obtained. Experimental results show that the density of high-silicon aluminum alloys prepared with this method is as high as 99.64% of the theory density, and increases with elevating extrusion temperature. At the same time, thermal conductivity varies between 104–140 W/(m·K); with the extrusion temperature, thermal expansion coefficient also increases but within 13 × 10⁻⁶ (at 100°C) and hermeticity of the material is high to 10⁻⁹ order of magnitude. __________ Translated from Chinese Journal of Mechanical Engineering, 2006, 42 (6): 7–10 [译自: 机械工程学报]     

透射电镜电学测试样品杆与扫描电镜联合系统的搭建

透射电子显微镜电学测试样品杆是用于透射电子显微镜中测试样品外场加载下电学性能的专用仪器。本文介绍通过对法兰及其它对接接口的系列设计,使该系统可应用于扫描电子显微镜中。该系列设计改造,能够大大拓展该电学测试系统的应用范围。以单根Si纳米线为例,在扫描电子显微镜中利用该电学测试系统实现Si纳米线弯曲变形下电输运性能的研究。     

Technical note – effects of seaming conditions on external and internal double‐seam characteristics in round metal cans

Canning is the major packaging technology for fully preserved food products. To obtain safe canned foods with extended shelf‐life, the closed cans have to be hermetic. The consistency and quality of the seaming process are crucial to food safety. This note investigates the effects of different seaming conditions (base‐plate pressure and seaming‐roller pressure) on external (seam thickness, seam height) and internal (body hook length, overlap, lid hook length, seam gap and body hook butting) double‐seam characteristics in round metal cans. External double‐seam characteristics were significantly affected by the seaming‐roller pressure during the final closure of the cans. Generally, there were small effects of base‐plate pressure on the external double‐seam characteristics. In contrast, all the investigated double‐seam characteristics were affected significantly by the seaming‐roller pressure, whereas only body hook length and seam gap were significantly affected by the base‐plate pressure. This note illustrates the importance of close control and optimization of the seaming conditions during production of canned foods as a means to reduce the processing induced variability in double‐seam characteristics, and subsequently to obtain safe and high‐quality canned products. Copyright © 2005 John Wiley & Sons, Ltd.     

Tuna Protein Nutritional Quality Changes after Canning

Albacore tuna (Thunnus alalunga) was steamed and canned in soy bean oil and sterilized at 115°C for 55 or 90 min. Proximate composition, total amino acid and available lysine content were determined during different phases of the process. Water and protein were lost in all phases and fat content increased. There was a decrease in available lysine during cooking but no loss in total amino acids. Nutritional evaluation of the protein showed differences in biological value and net protein utilization when the canned tuna was mixed with bread flour.