Although hot-rolled La(Fe,Co,Si)13-based alloys are promising magnetocaloric materials for solidstate cooling with near-net shaping capabilities,their underlying hot deformation mechanisms remain largely unexplored.In...Although hot-rolled La(Fe,Co,Si)13-based alloys are promising magnetocaloric materials for solidstate cooling with near-net shaping capabilities,their underlying hot deformation mechanisms remain largely unexplored.In this study,a comprehensive and systematic investigation was conducted,by encompassing the analysis of hot deformation mechanisms,along with the microstructure evolution and magnetoc aloric properties of hot-rolled La-Fe-Co-Si alloy.The La_(1.05)Fe_(11.2)Co_(0.7)Si_(1.38)alloy was examined using multiscale mechanical analysis to assess the effects of temperature.A series of macroscale hot compression and microscale nanoindentation tests were performed to access global and local mechanical properties,including variations in hardness and indentation modulus of the primaryα-Fe and secondary 1:1:1 phases up to 800℃.A significant decrease in hardness and elastic recovery of the secondary phase was observed between 600and 800℃,above half of its melting point(1113℃),suggesting pronounced flow softening in both theα-Fe and 1:1:1 phases.Additionally,a novel multi-step annealing process was introduced for hot-rolled La-Fe-Co-Si alloys,involving partial transient liquid-phase diffusion in the 1:1:1 phase to address deformation-induced defects,such as residualα-Fe and lattice distortions in the 1:13 phase,which have not been previously reported.As a result,a primary La(Fe,Co,Si)13phase with a volume fraction of97.5%was achieved after multi-step annealing,compared to 87.5%using conventional annealing.Correspondingly,the magnetocaloric properties were restored,with the Curie temperature(TC)recovering from 276 to 268 K and the maximum magnetic entropy change(ΔSM)increasing from 7.56 to 8.67 J kg^(-1)K^(-1)under a 2 T magnetic field.展开更多
本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,...本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,分别处理3、4、5 min。通过测定复水比、色泽、质构特性(硬度、黏稠度)、多糖含量及感官评分进行综合品质评价,并利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)技术分析复水过程中的水分迁移状态。结果表明,US-HWR能显著提高银耳的吸水率,加速水分迁移,但同时也导致硬度下降、黏稠度升高及多糖溶出损失。综合各项指标,100℃超声联合热水复水3 min(USHWR-100℃3 min)为最优工艺。该条件下,银耳的复水比为12.79±0.78,硬度为(69.36±3.13)g,黏稠度为(0.030±0.002)g·s,感官评分达到最高值(82.50±2.55)。LF-NMR分析显示,复水银耳中的水分主要由T_(2b)、T_(21)、T_(22)和T_(234)个组分构成,且复水时间延长与超声处理均能显著提高银耳内部水分的自由度,促进水分迁移。综上,US-HWR-100℃3 min是一种高效、优质的银耳复水技术,能在最短时间内获得感官与理化品质俱佳的产品,是凉拌银耳预制菜工业化生产的理想复水方式。展开更多
基金financially supported by the Fundamental Research Program of the Korea Institute of Materials Science(No.PNKA330)
文摘Although hot-rolled La(Fe,Co,Si)13-based alloys are promising magnetocaloric materials for solidstate cooling with near-net shaping capabilities,their underlying hot deformation mechanisms remain largely unexplored.In this study,a comprehensive and systematic investigation was conducted,by encompassing the analysis of hot deformation mechanisms,along with the microstructure evolution and magnetoc aloric properties of hot-rolled La-Fe-Co-Si alloy.The La_(1.05)Fe_(11.2)Co_(0.7)Si_(1.38)alloy was examined using multiscale mechanical analysis to assess the effects of temperature.A series of macroscale hot compression and microscale nanoindentation tests were performed to access global and local mechanical properties,including variations in hardness and indentation modulus of the primaryα-Fe and secondary 1:1:1 phases up to 800℃.A significant decrease in hardness and elastic recovery of the secondary phase was observed between 600and 800℃,above half of its melting point(1113℃),suggesting pronounced flow softening in both theα-Fe and 1:1:1 phases.Additionally,a novel multi-step annealing process was introduced for hot-rolled La-Fe-Co-Si alloys,involving partial transient liquid-phase diffusion in the 1:1:1 phase to address deformation-induced defects,such as residualα-Fe and lattice distortions in the 1:13 phase,which have not been previously reported.As a result,a primary La(Fe,Co,Si)13phase with a volume fraction of97.5%was achieved after multi-step annealing,compared to 87.5%using conventional annealing.Correspondingly,the magnetocaloric properties were restored,with the Curie temperature(TC)recovering from 276 to 268 K and the maximum magnetic entropy change(ΔSM)increasing from 7.56 to 8.67 J kg^(-1)K^(-1)under a 2 T magnetic field.
文摘本研究系统探究了不同复水方式对干银耳复水后品质特性及内部水分迁移规律的影响。以干银耳为原料,采用70、100℃热水复水(hot water rehydration,HWR)及70、100℃超声联合热水复水(ultrasound-hot water rehydration,US-HWR)4种方式,分别处理3、4、5 min。通过测定复水比、色泽、质构特性(硬度、黏稠度)、多糖含量及感官评分进行综合品质评价,并利用低场核磁共振(low-field nuclear magnetic resonance,LF-NMR)技术分析复水过程中的水分迁移状态。结果表明,US-HWR能显著提高银耳的吸水率,加速水分迁移,但同时也导致硬度下降、黏稠度升高及多糖溶出损失。综合各项指标,100℃超声联合热水复水3 min(USHWR-100℃3 min)为最优工艺。该条件下,银耳的复水比为12.79±0.78,硬度为(69.36±3.13)g,黏稠度为(0.030±0.002)g·s,感官评分达到最高值(82.50±2.55)。LF-NMR分析显示,复水银耳中的水分主要由T_(2b)、T_(21)、T_(22)和T_(234)个组分构成,且复水时间延长与超声处理均能显著提高银耳内部水分的自由度,促进水分迁移。综上,US-HWR-100℃3 min是一种高效、优质的银耳复水技术,能在最短时间内获得感官与理化品质俱佳的产品,是凉拌银耳预制菜工业化生产的理想复水方式。
