隔膜计量泵的改良设计与汽蚀性能的提高

针对应用于石油化工装置上的进口隔膜计量泵容易产生的汽蚀问题，对隔膜泵复合隔膜、柱塞密封副、液压平衡与补偿阀结构进行了改良设计，采用较大承载能力的机座、独特阶梯式活塞、加大直径的活塞、PTFE＋NBR复合隔膜，改良放气安全阀及油浸没式补偿系统等方法，提高了隔膜计量泵的汽蚀性能；通过对改造的隔膜计量泵与原有的计量泵进行的汽蚀试验对比，给出了隔膜计量泵性能与现场使用的最佳匹配工况。改良的结构设计和新型材料的选用大大提高了计量泵的汽蚀性能。     

复合材料模型分析加筋地基承载力

利用复合材料模型模拟加筋地基，按照土塑性力学分析加筋地基的变形和破坏，并按传统滑移线解法推导出浅基础加筋地基的承载力设计公式，利用实例比较探讨了本文方法与传统极限分析法的优缺点。     

BMC材料气门罩壳的振动分析

在内燃机表面噪声中,气门罩壳是主要的噪声源之一.将BMC材料用于气门罩壳,采用有限元方法对其进行模态分析和谐响应分析,并与铸铝罩壳进行了比较,计算结果表明,BMC材料用于气门罩壳具有减振、降噪的作用.     

不同覆膜时间对复式草皮生产的影响

在5个不同的时间(9月15日,10月1日,10月15日,10月30日,11月15日)覆盖处理冬季复式草坪,研究其对高羊茅和百慕大草坪组合的影响。通过对成坪时间、草坪质量、经济效益等综合因素的比较,采用LSD的最小差数显著法和灰色系统中的关联系数分析法得出,处理Ⅲ覆膜为最佳时间,处理Ⅱ其次,处理Ⅴ为最差。通过该试验可知在进行冬季复式草坪生产时,最好的覆膜时间为十月中上旬。     

Extensional rheological properties in mixed and fermented/rested dough and relationships with steamed bread quality

In this study, sixteen wheat varieties for cultivation in China were examined for the flour characteristics using the farinograph, extensograph and rheofermentometer, uniaxial extensional rheology employing the extensograph and the Kieffer extensibility rig and biaxial extension by uniaxial compression of mixed dough with and without yeast, rested and fermented dough, and steamed bread quality including specific volume and texture properties. Three statistical analysis methods including Pearson correlation, principle component and stepwise multiple regression analysis were carried out to correlate dough properties with steamed bread quality. Biaxial extension viscosity was positively correlated with texture properties (hardness and chewiness) of steamed bread (r = 0.521–0.685, p < 0.05). Based on the correlation coefficients and the model (r² = 0.852, p = 0.003) obtained using stepwise multiple regression analysis, the best predictors for specific volume of steamed bread were the maximum resistance to extension of rested dough (r = 0.664, p < 0.01) and total work for breakage of fermented dough (r = 0.662, p < 0.01). Principal component analysis of rheological properties of fermented dough and flour characteristics provided more useful information for discriminating wheat flour quality and help breeders to select most convenient wheat flour for the steamed bread making.     

Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough

The effects of aging from t = 0–108 h at two different temperatures (4 and 25 °C) on the non-linear viscoelastic rheological properties and secondary protein structure of hard wheat flour dough (HWD) were investigated using large amplitude oscillatory shear tests (LAOS) coupled with Fourier transform infrared spectroscopy (FTIR) and SDS-PAGE. Storage (G') and loss (G'') moduli rapidly decreased during aging at 25 °C. Subjecting HWD to progressively longer aging times at 25 °C caused dramatic changes in the non-linear viscoelastic properties demonstrated by strain softening (negative values of e₃/e₁) and shear thinning (negative values of v₃/v₁) behavior. Elastic Lissajous curves of the unaged control dough showed clockwise turn and wider elliptical trajectories as dough aging proceeds especially at higher temperatures. Other non-linear LAOS parameters (G'_M-G''_L, η'_M-η'_L, S and T) supported that aging process at higher temperature caused a progressive change in dough structure from strain stiffening to strain softening behavior while dough samples aged at 4 °C showed fairly close behavior with the control dough sample. FTIR spectra indicated that the relative content of β-sheet and β-turn structures decreased while the content of α-helix structure increased for all dough samples as a result of dough aging. SDS-PAGE results supported the breakdown of high molecular weight (HMW) and low molecular weight (LMW) glutenin subfractions. Aging at the higher temperature of 25 °C decreased the HMW/LMW ratio from 0.77 to 0.59, while the ratio was 0.73 for the dough aged at 4 °C which is fairly close to the control sample. Our results show that the degradation rate of gluten/starch network was triggered by aging at higher temperature, longer aging time, and natural fermentation which resulted in increasing acidity and increase in endogenous proteolytic and amylolytic activity, and also increasing gluten solubility and break down of intermolecular disulfide bonds at acid pH.     

玉米粉中伏马毒素FB1基体标准物质的评价

为填补我国在伏马毒素基体标准物质的空白,本试验研制了以玉米粉为基体的伏马毒素FB1标准物质,玉米样品经过筛、加标、冷冻干燥、磨粉、混匀、密封分装后,用超高效液相色谱-串联质谱(UPLC-MS/MS)法检验样品的均匀性、稳定性,幵联合多家实验室对玉米粉中伏马毒素FB1含量定值,同时分析样品的不确定度。样品均匀性经斱差分析法表明F值为1.42,小于临界值F_(0.05),且伏马毒素FB1含量在觃定时间6个月内无明显变化。结果表明,均匀性与稳定性均符合标准物质的要求。样品定值为1475.56μg kg~(–1),不确定度为169.98μg kg~(–1)。该标准物质可替代进口标准物质,用于伏马毒素检测过程中的仪器校准、实验室质量控制和操作人员的水平考核等。     

真空复合轧制自磨锐割刀与其结合界面组织性能研究

采用真空复合轧制工艺,将3种钢板（GCr15、Q420、IF）轧制成梯度复合材料,对其结合界面处的微观组织、成分及硬度分布、抗剪强度进行了检测,并对梯度材料自磨锐割刀进行了田间试验。结果表明,不同板层界面处材料间相互咬合形成较为紊乱的冶金结合方式,界面处元素相互扩散形成过渡区,组织缺陷较少。结合界面处的抗剪强度均超过了国标要求,且断裂方式为韧性断裂,不同界面间存在较为平缓的硬度梯度变化。梯度材料自磨锐割刀后刀面、刀尖及刃口材料为GCr15钢,硬度高、耐磨性好,前刀面的硬度呈梯度变化,磨损均匀,作业过程中可始终保持刀尖前凸,刃口曲率半径变化较小,能够长时间保持刃口的锋锐性与再生作物的低损伤切割。田间试验结果表明,相同作业条件下,梯度材料自磨锐割刀耐磨性是市售割刀的3倍以上。     

复合药剂对沃柑保鲜效果及残留的影响

为了提高沃柑贮藏期的保鲜效果,同时确保安全用药。以沃柑果实为研究材料,用不同复合药剂处理,测定沃柑果实在不同贮藏期的失重率、可溶性固形物含量、好果率、药物残留的变化情况。实验结果表明,不同复合药剂处理对单果包装沃柑果实贮藏期保鲜效果及农药残留有不同程度的影响,其中经50%抑霉唑乳油250倍液+40%双胍三辛烷基苯磺酸盐可湿性粉剂3000倍液+20%烯肟·戊唑醇2000倍液+200mg·L-12,4-滴钠盐处理后的沃柑果实保鲜效果最好,贮藏60d时好果率可达到99.67%,且果皮和果肉中的双胍辛胺、2,4-D、抑霉唑的残留量在安全间隔期14d时均下降到安全食用范围内。。     

基于SVM的CFRW导电性建模预测研究

针对碳纤维增强木质复合材料（CFRW）导电性具有非线性的特点,采用基于支持向量回归机（SVM）的机器学习方法建立碳纤维增强木质复合材料导电性预测模型。结果表明,所建模型的预测精度高、泛化能力强.