农村电网配电变压器无触点有载自动调容技术研究

农村电网负荷波动大,变压器负载率不能在合理的范围内,因此配电变压器根据负荷的变化自动改变容量具有重要意义。现有的调容开关均为机械有触点式,不适合频繁动作,可靠性低。为此,提出了采用复合开关作为调容开关的配电变压器有载自动调容方案,该复合开关由电力电子开关与机械式有触点开关并联组成。针对变容过程中出现的过压、过流及其限制问题,利用Mat Lab/SIMULINK仿真软件对有载自动调容变压器调容过程进行仿真研究,结果表明:调容开关调容时会产生过电压与过电流,通过在调容开关两端并联合适大小的缓冲电阻,可以有效地抑制该过电压与过电流。     

高锰酸钾复合药剂与粉末活性炭联用组合对微污染源水的强化混凝效能

通过对高锰酸钾复合药剂、粉末活性炭、预氯化工艺的对比及它们之间的联用组合工艺的试验研究 ,证明高锰酸钾复合药剂与粉末活性炭联用组合对微污染水的除色、除味、降低出水浊度效果明显。从而为老水厂寻找了一种简便易行、经济有效的去污染手段。     

草本植物根系网的固土机制模式与力学试验研究

针对生物软措施的力学固土护坡作用进行了力学机制方面的探讨,提出植物根系网固土力学机制模式的四个层次,以及对不同草本植物根系的固土性能进行了力学试验比较。结果表明不同植物根系具有不同的抗拉强度。香根草根系平均抗拉强度最大达85 m Pa,其次为假俭草,平均抗拉强度27.3 m Pa,白三叶根系平均抗拉强度为24.6 m Pa,莎草根系平均抗拉强度为24.5 m Pa,宜安草根系平均抗拉强度为19.7 m Pa,百喜草根系平均抗拉强度为19.23 m Pa,马尼拉草根系平均抗拉强度为17.5 m Pa,狗牙根根系平均抗拉强度为13.45 m Pa。不同的植物根系具有不同的抗拉强度、不同的固土性能与其遗传结构及其组织材料不同有关。充分了解和认识植物根系固土性能,科学合理运用生物软措施代替或部分代替工程措施在我国繁重的生态环境保护和恢复的基本建设工程项目中具有重要的应用价值和意义。     

硅灰石纤维填充超高分子量聚乙烯基复合材料干滑动摩擦磨损的BP神经网络分析

超高分子量聚乙烯及其复合材料由于其优良的自润滑和防黏性能可用于农业工程装备中的滑动接触部件和触土部件。基于人工神经网络在复杂系统建模问题上的优越性,考察了几种因素对硅灰石纤维增强复合材料的摩擦和磨损性能影响的模型。考虑到输入、输出数据个数,调试设计了一个3×10×2的BP神经网络,其输入层由3个神经元构成,分别为硅灰石纤维的处理方法、硅灰石纤维的加入量和试验过程中的法向载荷。隐含层有10个神经元。输出层2个神经元分别为材料的摩擦系数和磨损量。基于上述BP神经网络对硅灰石纤维增强超高分子量聚乙烯基复合材料的干滑动摩擦磨损性能进行了模拟和预测。对神经网络的训练和检验表明该BP神经网络能够较好地预测影响因素对复合材料的干滑动摩擦和磨损的作用,大部分数据的预测值与试验值的误差在10%以内,其仿真精度能够满足实际的摩擦磨损预测要求。     

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。     

小麦粉水分测定方法的比较

谷物中含有适量的水分,是维持其正常生命活动和保持其固有的色、香、味所必需的。因此,在谷物质量标准中,水分是重要的限制项目之一。国际、国内众多的检验标准中,谷物水分测定方法较多,目前我国的国家标准是于1985年制定的GB5497《粮食、油料检验水分测定法》,小麦粉的水分含量通常采用“105℃恒重法”和“定温定时烘干法”。     

疲劳/蠕变交互作用下竹木复合层合板断裂损伤研究

该文研究了在疲劳/蠕变交互作用下竹木复合层合板的断裂损伤行为.结果表明,在交变载荷最大值为竹木复合层合板破坏载荷的75%时,其疲劳/蠕变断裂曲线为三段式曲线;在交变载荷最大值为破坏载荷的55%时,6h内其疲劳/蠕变曲线为两段式曲线.随着蠕变时间的增加,层合板的断裂寿命降低.在交变载荷最大值为破坏载荷的75%时,蠕变时间为300s时,层合板的疲劳/蠕变负交互损伤程度大于蠕变时间为180s的.疲劳/蠕变交互作用下层合板的破坏形式主要为纤维撕裂、界面剪切破坏和层间开裂3种形式的综合表现.