Research Status and Development of AZ31 Magnesium Alloy

The characters of AZ31 Magnesium Alloy are reviewed. The effects of main alloying elements on microstructures and properties, mechanical properties, grain refinement and superplasticity of AZ31 magnesium alloy are discussed. Future development directions and application areas are also introduced, noting that new forming technology magnesiumbased composites and the basis theory of AZ31 Magnesium Alloy should be future research emphases.     

Numerical Simulation of Eelastoplastic Multi-scales Model for Casting Magnesium Alloy

To realize the transforms of stress and strain and obtain the multi-scale constitutive equation across micro/meso/macro scales.strain-stress curves for magnesium alloy(AM60) and magnesium matrix are carried out with the machine MTS.By means of mixture law,mechanical property of particle is obtained.Based on the character of magnesium alloy structure,the finite element model of unit-cell included complex micro-structures is carried out.Via finite element numerical simulation of magnesium alloy unit-cell,the methodology overcome the limitation of present analytical method.Finally the multi-scale constitutive equation has been used for the analysis of the tensile stress vs. strain curve for magnesium alloy.Results show satisfactory agreement between the stress vs strain curve by the present methodology and the experimental data for AM60.     

菠萝蜜种子海绵蛋糕的研制

将菠萝蜜种子粉加入传统海绵蛋糕中,制成菠萝蜜种子海绵蛋糕,通过单因素试验结合正交试验对菠萝蜜种子海绵蛋糕配方进行优化,确定该蛋糕最优配方为：菠萝蜜种子粉30 g,低筋粉70 g,鸡蛋180 g,细砂糖90 g,水10 g。烘烤温度为面火200 ℃,底火170 ℃,烘烤时间15 min,按此配方制作出的蛋糕组织均匀,口感柔软,香味浓郁。     

佛手瓜甜玉米复合饮料的工艺研究

以佛手瓜和甜玉米为原料,通过单因素试验和正交试验对复合饮料进行工艺研究。结果表明,佛手瓜汁与甜玉米汁配比5∶5,白砂糖添加量8%,柠檬酸添加量0.10%为最优组合,在此组合下感官评分最高。