As the performance of the box-type multiple launch rocket system(BMLRS)improves,its mechanical structures,particularly the plane clearance design between the slider on the rocket and the guide inside the launch canist...As the performance of the box-type multiple launch rocket system(BMLRS)improves,its mechanical structures,particularly the plane clearance design between the slider on the rocket and the guide inside the launch canister,have grown increasingly complex.However,deficiencies still exist in the current launch modeling theory for BMLRS.In this study,a multi-rigid-flexible-body launch dynamics model coupling the launch platform and rocket was established using the multibody system transfer matrix method and the Newton-Euler formulation.Furthermore,considering the bending of the launch canister,a detection algorithm for slider-guide plane clearance contact was proposed.To quantify the contact force and friction effect between the slider and guide,the contact force model and modified Coulomb model were introduced.Both the modal and launch tests were conducted.Additionally,the modal convergence was verified.By comparing the modal experiments and simulation results,the maximum relative error of the eigenfrequency is 3.29%.thereby verifying the accuracy of the developed BMLRS dynamics model.Furthermore,the launch test validated the proposed plane clearance contact model.Moreover,the study investigated the influence of various model parameters on the dynamic characteristics of BMLRS,including launch canister bending stiffness,slider and guide material,slider-guide clearance,slider length and layout.This analysis of influencing factors provides a foundation for future optimization in BMLRS design.展开更多
In a typical process, C-Mn steel was annealed at 800℃ for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-harde...In a typical process, C-Mn steel was annealed at 800℃ for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening （BH） values were determined as a function of pre-strain, baking temperature, and baking time. The influences ofpre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300℃. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.展开更多
The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsa...The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.展开更多
The application of very large floating structure (VLFS) to the utilization of ocean space and exploitation of ocean resources has become one of the issues of great interest in international ocean engineering field. Ow...The application of very large floating structure (VLFS) to the utilization of ocean space and exploitation of ocean resources has become one of the issues of great interest in international ocean engineering field. Owing to the advantage of simplicity in structure and low cost of construction and maintenance, box-type VLFS can be used in the calm water area near the coast as the structure configuration of floating airport. In this paper, a 3D linear hydroelastic theory is used to study the dynamic response of box-type VLFS in sinusoidal regular waves. A beam model and a 3D FEM model are respectively employed to describe the dynamic characteristics of the box-type Structure in vacuum. A hydrodynamic model (3D potential theory of flexible body) is applied to investigate the effect of different dry models on the hydroelastic response of box-type structure. Based on the calculation of hydroelastic response in regular waves, the rigid body motion displacement, flexible deflection, and the short term and long term wave induced bending moments are also predicted.展开更多
A box-type solar cooker with an inclined surface, equipped with a concentration reflector to allow maximum energy to be collected, enabled cooking tests to be carried out in the rainy season. Different thermocouples w...A box-type solar cooker with an inclined surface, equipped with a concentration reflector to allow maximum energy to be collected, enabled cooking tests to be carried out in the rainy season. Different thermocouples were implanted on various places of the cooker. The temperature measurements from these sensors were taken every 10 minutes.<span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">The tests presented in this article relate to the preparation of eggs and rice. The absorber temperatures during the tests exceeded 100<span style="white-space:nowrap;">°</span>C. The cooking times were between 1</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">h</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">50</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">min and 2</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">h</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">20 min despite the numerous cloudy periods. The cooker made it possible to reach sufficient temperatures for healthy cooking of food. The results obtained for these first tests are satisfactory and very encouraging.</span></span></span>展开更多
This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatmen...This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.展开更多
In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the in...In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.展开更多
The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile tes...The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.展开更多
This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work h...This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work hardening and bake hardening in order to apply the work hardening occurring in the forming process of parts and the bake hardening induced in the baking process to an automotive crash simulation. A general bake hardening test is that a pre-tensioned specimen is baked and then the same specimen is tensioned again without any further treatment. For a bake hardening test of automotive steel with a tensile strength of 1.2 GPa or more, fractures often occur in curvature section outside, an extensometer due to the difference in the material strength caused by non-uniform bake hardening. This causes a problem in that the bake hardening properties cannot be obtained. In this paper, to prevent curvature fracture, tensile specimens were re-machined in the uniformly deformed region of large specimens subjected to pre-strain, and the re-machined specimens with uniform strength in all regions were re-tensioned. In the bake hardening test of ultra-high strength steels with a tensile strength of 1 GPa or more, shear band fractures occur when the pre-strain is large. This makes it impossible to obtain a true stress-strain curve because there is no uniformly deformed region under a tensile test. To overcome this problem, a new method to calculate the true stress-strain curve by comparing experimental results and the load calculated by the local strain obtained from digital images was developed. This method can be applied not only where shear band deformation occurs, but also in necking deformation, and true stress-strain curves for strains up to 2 - 3 times the uniform elongation can be obtained. A new constitutive equation was developed since an appropriate hardening model is required to simultaneously apply the work hardening and the bake hardening to the simulation. For the newly developed model, the user material subroutine of LS-Dyna was configured, and the simulation was performed on the single hat specimens with pre-strain. When both work hardening and bake hardening were considered, there was a significant increase in absorbed energy compared to when only work hardening was considered. This means that both work hardening and bake hardening should be considered in the car crash simulations to enhance the accuracy of the simulation.展开更多
基金supported by National Natural Science Foundation of China(Grant No.92266201).
文摘As the performance of the box-type multiple launch rocket system(BMLRS)improves,its mechanical structures,particularly the plane clearance design between the slider on the rocket and the guide inside the launch canister,have grown increasingly complex.However,deficiencies still exist in the current launch modeling theory for BMLRS.In this study,a multi-rigid-flexible-body launch dynamics model coupling the launch platform and rocket was established using the multibody system transfer matrix method and the Newton-Euler formulation.Furthermore,considering the bending of the launch canister,a detection algorithm for slider-guide plane clearance contact was proposed.To quantify the contact force and friction effect between the slider and guide,the contact force model and modified Coulomb model were introduced.Both the modal and launch tests were conducted.Additionally,the modal convergence was verified.By comparing the modal experiments and simulation results,the maximum relative error of the eigenfrequency is 3.29%.thereby verifying the accuracy of the developed BMLRS dynamics model.Furthermore,the launch test validated the proposed plane clearance contact model.Moreover,the study investigated the influence of various model parameters on the dynamic characteristics of BMLRS,including launch canister bending stiffness,slider and guide material,slider-guide clearance,slider length and layout.This analysis of influencing factors provides a foundation for future optimization in BMLRS design.
基金financially supported by the National Key Project of Scientific and Technical Supporting Programs of China (No. 2011BAE13B07)
文摘In a typical process, C-Mn steel was annealed at 800℃ for 180 s, and then cooled rapidly to obtain the ferrite-martensite microstructure. After pre-straining, the specimens were baked and the corresponding bake-hardening （BH） values were determined as a function of pre-strain, baking temperature, and baking time. The influences ofpre-strain, baking temperature and baking time on the microstructure evolution and bake-hardening behavior of the dual-phase steel were investigated systematically. It was found that the BH value apparently increased with an increase in pre-strain in the range from 0 to 1%; however, increasing pre-strain from 1% to 8% led to a decrease in the BH value. Furthermore, an increase in baking temperature favored a gradual improvement in the BH value because of the formation of Cottrell atmosphere and the precipitation of carbides in both the ferrite and martensite phases. The BH value reached a maximum of 110 MPa at a baking temperature of 300℃. Moreover, the BH value enhanced significantly with increasing baking time from 10 to 100 min.
文摘The purpose of this study was to investigate the suitability of palm diacylglycerol （PDAG）-enriched formulations for bakery shortening. Three types of palm diacylglycerol olein （PDAGOL） at different degree of unsaturation （PDAGOL1V56, PDAGOLIV62 and PDAGOLIV64） were used as main raw materials blended with palm stearin （PS）. The blending compositions ranged from 30% to 70% of PDAGOLIV56/PS, PDAGOLIV62/PS and PDAGOLIV64/PS, respectively. The physicochemical properties of all binary blend systems were characterized for fatty acid composition （FAC）, slip melting point （SMP） and solid fat content （SFC）. The selected bakery shortening formulations were further characterised for polymorphic form of fat crystal and thermal behavior, using X-ray diffractometer （XRD） and differential scanning calorimetry （DSC）. Bakery shortening enriched with diacylglycerol that were produced from 40DS56 （40% PDAGOLIV56/60% PS）, 40DS62 （40% PDAGOL1V62/60% PS） and 40DS64 （40% PDAGOLIV64/60% PS） had 45%-50% unsaturated fatty acid and crystallized in β ＋ β polymorphs; thus they were suitable for shortening system. Based on product＇s baking performance, it could be found that all Madeira cakes prepared from bakery shortening enriched with diacylglycerol had higher specific cake volume as compared to commercial shortening （CS）. In customer acceptance test, Madeira cake made from 40DS56 shortening scored the highest rating for all sensory attributes, including overall customer acceptability. It had given an indication that 40DS56 shortening formulation was the most suitable fat blends to be used as bakery shortening.
基金This work was financially supported by the National Natural Science Foundation of China (Grant No. 50039010)
文摘The application of very large floating structure (VLFS) to the utilization of ocean space and exploitation of ocean resources has become one of the issues of great interest in international ocean engineering field. Owing to the advantage of simplicity in structure and low cost of construction and maintenance, box-type VLFS can be used in the calm water area near the coast as the structure configuration of floating airport. In this paper, a 3D linear hydroelastic theory is used to study the dynamic response of box-type VLFS in sinusoidal regular waves. A beam model and a 3D FEM model are respectively employed to describe the dynamic characteristics of the box-type Structure in vacuum. A hydrodynamic model (3D potential theory of flexible body) is applied to investigate the effect of different dry models on the hydroelastic response of box-type structure. Based on the calculation of hydroelastic response in regular waves, the rigid body motion displacement, flexible deflection, and the short term and long term wave induced bending moments are also predicted.
文摘A box-type solar cooker with an inclined surface, equipped with a concentration reflector to allow maximum energy to be collected, enabled cooking tests to be carried out in the rainy season. Different thermocouples were implanted on various places of the cooker. The temperature measurements from these sensors were taken every 10 minutes.<span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">The tests presented in this article relate to the preparation of eggs and rice. The absorber temperatures during the tests exceeded 100<span style="white-space:nowrap;">°</span>C. The cooking times were between 1</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">h</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">50</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">min and 2</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">h</span></span></span><span><span><span style="font-family:;" "=""> </span></span></span><span style="font-family:Verdana;"><span style="font-family:Verdana;"><span style="font-family:Verdana;">20 min despite the numerous cloudy periods. The cooker made it possible to reach sufficient temperatures for healthy cooking of food. The results obtained for these first tests are satisfactory and very encouraging.</span></span></span>
基金supported by the Postdoctoral Innovation Project of Shandong Province (SDCX-ZG-202303090).
文摘This study investigated the effects of superheated steam(SS)treatment at different temperatures(120℃,150℃,180℃)on the physicochemical properties of broken rice flour and the quality of broken rice cakes.SS treatment at 120℃ significantly enhanced the moisture content of broken rice flour(P<0.05).In contrast,treatments at 150℃ and 180℃ caused decrease of moisture content,amylose leaching,and reduction of damaged starch content.After SS treatment,the pasting properties of broken rice flour increased,along with the rising of storage modulus and loss modulus.The proportion of short chains(DP 6-12)in amylopectin increased from 29.42%to 34.80%(P<0.05),which could delay starch retrogradation.Compared with untreated ones,the SS-150 broken rice cakes showed a significantly higher specific volume(2.96 mL/g,P<0.05),more uniform cell structure,and lower hardness(1.66 N)and chewiness(10.22 mJ).After 7 days of storage,cakes from SS-treated rice flour(150℃ and 180℃)had significantly reduced hardness and chewiness.The study demonstrated that SS treatment could improve the properties of broken rice flour and enhance the quality of broken rice cakes,especially at 150℃ and 180℃.This study presents a method for improving the quality of broken rice flour and rice cakes using superheated steam treatment,addressing challenges related to poor flour characteristics and suboptimal cake quality.The findings offer technical and theoretical support for enhancing rice cake production,contributing to the comprehensive utilization of rice resources.
基金Supported by Heilongjiang Provincial Fruit Tree Modernization Agro-industrial Technology Collaborative Innovation and Promotion System Project(2019-13)。
文摘In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.
文摘The study investigates the effects of pre-strain on the bake hardenability and precipitation behavior of Al-Mg-Si automotive body sheets. The scanning electron microscopy, transmission electron microscopy, tensile test, Vickers hardness test, and differential scanning calorimetry were conducted for the purpose. It was found that the pre-strain treatment partially inhibits the natural aging hardening effect but cannot completely eliminate it. The pre-straining significantly enhances the bake hardening effect, with the 5% pre-strain sample showing the highest increase in yield strength and hardness. The formation of fine β" precipitates and dislocation structures contribute to the observed strengthening. Additionally, the study highlights the importance of optimizing pre-strain levels to achieve the best balance between strength and ductility in bake-hardened aluminum alloys.
文摘This paper investigated an experimental method for bake hardening properties, a technique for deriving the true stress-strain curves after reaching the maximum load, and a constitutive equation considering both work hardening and bake hardening in order to apply the work hardening occurring in the forming process of parts and the bake hardening induced in the baking process to an automotive crash simulation. A general bake hardening test is that a pre-tensioned specimen is baked and then the same specimen is tensioned again without any further treatment. For a bake hardening test of automotive steel with a tensile strength of 1.2 GPa or more, fractures often occur in curvature section outside, an extensometer due to the difference in the material strength caused by non-uniform bake hardening. This causes a problem in that the bake hardening properties cannot be obtained. In this paper, to prevent curvature fracture, tensile specimens were re-machined in the uniformly deformed region of large specimens subjected to pre-strain, and the re-machined specimens with uniform strength in all regions were re-tensioned. In the bake hardening test of ultra-high strength steels with a tensile strength of 1 GPa or more, shear band fractures occur when the pre-strain is large. This makes it impossible to obtain a true stress-strain curve because there is no uniformly deformed region under a tensile test. To overcome this problem, a new method to calculate the true stress-strain curve by comparing experimental results and the load calculated by the local strain obtained from digital images was developed. This method can be applied not only where shear band deformation occurs, but also in necking deformation, and true stress-strain curves for strains up to 2 - 3 times the uniform elongation can be obtained. A new constitutive equation was developed since an appropriate hardening model is required to simultaneously apply the work hardening and the bake hardening to the simulation. For the newly developed model, the user material subroutine of LS-Dyna was configured, and the simulation was performed on the single hat specimens with pre-strain. When both work hardening and bake hardening were considered, there was a significant increase in absorbed energy compared to when only work hardening was considered. This means that both work hardening and bake hardening should be considered in the car crash simulations to enhance the accuracy of the simulation.
