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
Polyamide I1 （PAll） and its nanocomposites with different organoclay loadings were prepared by melt-compounding and subsequent pelletizing. The crystal phase transitions of PAl 1 and its clay nanocomposites were inv...Polyamide I1 （PAll） and its nanocomposites with different organoclay loadings were prepared by melt-compounding and subsequent pelletizing. The crystal phase transitions of PAl 1 and its clay nanocomposites were investigated by variable-temperature X-ray diffraction. It was found that the Brill transition of the nanocomposite was 20 K higher than that of the neat PAl 1 for both heating and cooling processes. The PAl 1 d-spacings of the nanocomposites were observed to be smaller than those of the neat PAl 1 for melt crystallization. The constraints imposed by the addition of layered clay, restricting the thermal expansion of the polymer chains, are probably responsible for such a reduction of the d-spacing.展开更多
The application of semiconductor materials was limited as electromagnetic absorption materials,due to the unstable absorption performance caused by the temperature sensitivity.In this work,a structurally controllable ...The application of semiconductor materials was limited as electromagnetic absorption materials,due to the unstable absorption performance caused by the temperature sensitivity.In this work,a structurally controllable ceramic heterojunction was developed by assembling structural units of SiC nanowires(SiCnws)and Ba_(0.75)Sr_(0.25)Al_(2)Si_(2)O_(8)(BSAS).Benefiting from the optimization of the energy gap and the construction of heterogeneous interfaces,the ceramic heterojunction can achieve stable electromagnetic absorption from room temperature to 600℃,the effective absorption bandwidth is almost unchanged.And the minimum reflection loss value reached-63.6 dB at 600℃.Meanwhile,the SiCnws/BSAS ceramic heterojunction shows stable electromagnetic absorption performance in various simulated outdoor environments,including acid rain,seawater,high temperature and water vapor corrosion.This result provides a fire-new idea to realize the environmental adaptability of electromagnetic absorption materials and largely broadens its application prospect.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 influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) anal...The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.展开更多
The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission ele...The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission electronic microscopy （TEM）. The results indicate that the addition of copper facilitates the growth of clusters （GP I） to the critical size during pre-ageing. Therefore, the addition of copper accelerates the transition from GP I （pre-β＂） to GP II （β＂） during final artificial ageing, and finally results in the favorable paint-bake response. However, the one with the copper level of 0.3% does not show significant baking hardening response as expected. Pre-aging can also reduce the detrimental effect due to natural aging of copper-containing alloys.展开更多
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.
基金financially supported by the National Natural Science Foundation of China(No.51125011)Guangxi Small Highland Innovation Team of Talents in Colleges and UniversitiesGuangxi Funds for Specially-appointed Expert
文摘Polyamide I1 （PAll） and its nanocomposites with different organoclay loadings were prepared by melt-compounding and subsequent pelletizing. The crystal phase transitions of PAl 1 and its clay nanocomposites were investigated by variable-temperature X-ray diffraction. It was found that the Brill transition of the nanocomposite was 20 K higher than that of the neat PAl 1 for both heating and cooling processes. The PAl 1 d-spacings of the nanocomposites were observed to be smaller than those of the neat PAl 1 for melt crystallization. The constraints imposed by the addition of layered clay, restricting the thermal expansion of the polymer chains, are probably responsible for such a reduction of the d-spacing.
基金supported by the National Natural Science Foundation of China(Grant No.52072303 and 51821091)National Science and Technology Major Project(Grant No.J2019-VI-0014-0129)。
文摘The application of semiconductor materials was limited as electromagnetic absorption materials,due to the unstable absorption performance caused by the temperature sensitivity.In this work,a structurally controllable ceramic heterojunction was developed by assembling structural units of SiC nanowires(SiCnws)and Ba_(0.75)Sr_(0.25)Al_(2)Si_(2)O_(8)(BSAS).Benefiting from the optimization of the energy gap and the construction of heterogeneous interfaces,the ceramic heterojunction can achieve stable electromagnetic absorption from room temperature to 600℃,the effective absorption bandwidth is almost unchanged.And the minimum reflection loss value reached-63.6 dB at 600℃.Meanwhile,the SiCnws/BSAS ceramic heterojunction shows stable electromagnetic absorption performance in various simulated outdoor environments,including acid rain,seawater,high temperature and water vapor corrosion.This result provides a fire-new idea to realize the environmental adaptability of electromagnetic absorption materials and largely broadens its application prospect.
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Project(2014DFA51270)supported by the International Science and Technology Cooperation Program of ChinaProject(51421001)supported by the Foundation for Innovative Research Groups of the National Natural Science Foundation of China
文摘The influences of high temperature pre-straining (HT-PS) on the natural aging and bake hardening of Al?Mg?Si alloys were investigated by Vickers microhardness measurements, differential scanning calorimetry (DSC) analysis and transmission electron microscopy (TEM) characterization. The results show that pre-straining at 170 °C immediately after quenching can effectively resolve the rather high T4 temper hardness caused by the conventional room temperature (RT) pre-straining treatment, and give a better bake hardening response (BHR) after paint-bake cycle. HT-PS 7% at 170 °C for 10 min is chosen as the optimum process as it provides lower T4 temper hardness and better BHR. The simultaneous introduction of dislocations and Cluster (2) can significantly suppress the natural aging and promote the precipitation of β″ phase, and reduce the effects of deformation hardening by dynamic recovery.
基金Project(51105139)supported by the National Natural Science Foundation of ChinaProject(2010CB731706)supported by the National Basic Research Program of China
文摘The effects of copper on the ageing precipitation behavior of as-quenched and pre-aged AA6016 aluminum alloy were studied by differential scanning calorimetry （DSC）, Vickers hardness measurement and transmission electronic microscopy （TEM）. The results indicate that the addition of copper facilitates the growth of clusters （GP I） to the critical size during pre-ageing. Therefore, the addition of copper accelerates the transition from GP I （pre-β＂） to GP II （β＂） during final artificial ageing, and finally results in the favorable paint-bake response. However, the one with the copper level of 0.3% does not show significant baking hardening response as expected. Pre-aging can also reduce the detrimental effect due to natural aging of copper-containing alloys.
